Start Your Day With A Healthy Breakfast
Breakfast is the most important meal of the day. I’m sure you remember your Mom telling you that when she was trying to get you to eat something before heading to school. The same still holds true today and there is now plenty of scientific evidence that our bodies don’t function as well without a good healthy breakfast. Stop skipping this important meal and start your day off right.
You spend six to eight hours sleeping. After that time, your body needs fuel to keep going. Without breakfast at home, your options for on the run nutrition may amount to too much fat, too much sugar and too many carbs. And, that convenient run to the fast food joint is not as convenient and time saving as you think if everyone else has the same idea. The fifteen or twenty minutes spent in line could have been used to fill your belly with something good at home.
If you are the type to skip breakfast, here is a solution to starting the day with a good breakfast which will help you keep hunger in check as well as give you the natural energy boost to start your day.
Oatmeal:
This food makes a good hot meal that contains lots of filling fiber to keep you from getting hungry later on in the morning. Depending on your taste, you can take five minutes to fix it on the stove or use the microwave for instant oatmeal. Kids tend to like the variety of flavors that come with instant oatmeal. The night before, put together a container of add-ins like blueberries, strawberries and bananas that can be tossed on top for a bit of antioxidant power.
Fruit Smoothies:
These are good any morning but particularly on a hot day. You’ll have to blend the ingredients together in the morning, but the prep work can be done at night. Cube your fruit and place it into a container. Instead of frozen yogurt in the morning, use a cup of plain yogurt. Add ice cubes, a little water and blend.
For plenty of healthy smoothie recipes, check out this Kindle cookbook.
Egg sandwich:
The eggs can be cooked the night before and placed in a sealed container. In the morning, warm up the eggs in the microwave. If you want, add some chopped veggies or shredded cheese. Serve on toasted wheat bread. The night before, place two pieces of bread into a Ziploc bag for each family member. They can toast their bread as they get up and place the sandwich in the bag for easy transport in the car to work or school.
Yogurt with granola and fruit:
Some people like to eat yogurt. But, yogurt by itself won’t keep you from being hungry. Add some granola and a few blueberries to the mix. This makes a great breakfast idea for those mornings when you are running late. Keep small bags of granola and blueberries in the fridge next to the yogurt so you can grab them and run.
Are you fighting the breakfast battle? To get a filling meal you don’t have to opt for too much fat, calories or carbs. These quick and easy breakfast ideas can be made within minutes and are a much healthier alternative to skipping breakfast or grabbing a high fat alternative.
For more delicious healthy recipes that fit your budget, grab a copy of my ebook Healthy Eating On A Budget
Preparing healthy food for my family while still staying within a budget can be hard. To make things simpler, I’ve done a little bit of research to figure out which budget friendly foods are ALSO healthy. Once I had my list created, I started to gather some of my favorite recipes together so I we wouldn’t get bored eating the same old beans, rice & eggs and I’m happy to share it with you today…
Just click on Healthy Eating On a Budget to order your copy today!
http://www.hillbillyhousewife.com/ebooks/healthybudget.htm
What Exactly Is A Pone?
Here is another example of why our Hillbilly Housewife readers are the best! This description of the term “pone” is offered by CoachTurner in answer to another reader’s request for a “pone” recipe. I am pleased to post it here so more people will find it when they search. Thank you, CoachTurner, for your detailed response. The following is the response in full:
Hey y’all
Some confusion can be easily eliminated with some old words: A “pone” is the shape and method of cooking it. Like “loaf” goes in a particular shaped pan to bake it. The pone is traditionally cooked in a round cast iron skillet either baked in the oven or right over the fire with a lid. [but not on the stove top - that's a different critter]
Whether it’s “corn pone”, “biscuit pone”, “wheat pone”, etc… just depends on what sort of dough you’re cooking in that skillet. Some even make sweet pone by adding sugar or a pone-pone by mixing flour and cornmeal in the same bread. Which dough you use isn’t what makes it “a pone” – that it’s been baked in that cast iron skillet to that shape makes it “a pone” and not “a loaf”. If you pan fry it or griddle it, it’s “a cake” such as pancake, johnny cake, hoe cake, etc… but essentially the same (though thinner) dough. If you deep fry it, it becomes “a fritter” and they’re real good too. Same dough (though thicker) often with stuff mixed in. If you boil it (about as thick as a drop biscuit), it’s “a dumpling”.
Pone Bread can be any bread dough prepared this way. Just toss it in the greased, pre-heated cast iron into a medium oven and bake away. I usually get interested in how done it is at about 25mins.
So, if you want a Biscuit Pone (really one really big biscuit) then mix a batch of your favorite biscuit dough a little thick and don’t overwork it. Preheat a greased cast iron skillet big enough to hold that dough (I make mine small, most folks use a 10″), toss it in the medium over (abt 350F) and let it go about 25 mins before you try the toothpick test. (exact same deal for any other dough though some bake up faster or slower and some will rise a lot)
Bacon fat or lard are the traditional greasers for that pan. This is a good thing because the fat seasons the pan and the bread dries it off. Great way to care for the cast iron. You can toss all sorts of bits ‘n pieces in it too. Of course, over the years they all became about the same as each other – but that’s how it were long-long ago.
Simple Weeknight Desserts – Frugal Treats The Whole Family Will Love
We don’t do a lot of desserts, but it’s nice to have some quick and easy ideas for those nights when the kids deserve a little something special, or when dinner is a little light and you need something else to round out the meal. It usually has to be quick and easy to throw together for it to happen during the week. One thing I do is bake a batch of muffins, cookies, brownies or even a simple cake on the weekend and use that for dessert during the week (or at least the first part of the week until they are gone).
Cookies and brownies are always a favorite here. I make a batch or two on the weekend and hide most of them in a tin on top of the fridge to be used later in the week. If they are sitting out on the counter or in the cookie jar, they’d be gone by Monday.
I’m always looking for new ideas, which is why I posted the following on FB a few days ago:
Below are some of my own family favorites along with the ideas from my wonderful Facebook friends. You can look at the full post here. I’ll link to recipes as needed. Got a great simple dessert idea? Leave a comment below and share it with us. 
- Bread Pudding
- Root Beer Floats (or any other float for that matter)
- Ice Box Cakes
- Brownies
- Muffins
- Pudding Parfait (made with leftover fruit and cookie crumbs)
- Smoothies
- Pudding
- Pudding Pie
- Banana Pudding
- Apple Sauce
- Rice Pudding
- Milk Shakes
- Broiled Bananas with Ice Cream
- Banana Foster
- Chocolate Chip Cookies
- Simple Dump Cake
For more delicious dump cake recipes, get a copy of my latest Kindle book. Inside you’ll find plenty of recipes your family will love including:
- Apple Dump Cake
- Rich Pumpkin Dump Cake
- Peach Dump Cake
- Basic Dump Cake
- Easy Dump Cake
- Chocolate Cherry Dump Cake
- Cherry Chocolate Coconut Dump Cake
- Cherry Coconut Dump Cake
- Chocolate Duncan Hines Dump Cake
- German Chocolate Dump Cake
- Chocolate Caramel Dump Cake
- Apple Caramel Dump Cake
- Apple Pecan Dump Cake
- Spiced Apple Dump Cake
- Blueberry Dump Cake
What a perfect way to make a simple dessert every one will love. Get “Dump Cake Recipes – Desserts So Easy Even Kids Can Make Them” today.
It’s National Banana Bread Day
Did you know that today is National Banana Bread Day? I didn’t either until I came across a couple of Facebook posts this morning. How fun to have a special day dedicated to my favorite quick bread.
Banana breads are the perfect way to use up those over-ripe bananas laying on the kitchen counter. It’s a delicious breakfast food, freezes well and makes a great hostess gift or that little something to take to a new neighbor.
Here’s what Wikipedia has to say about the history of Banana Bread:
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
Ready to do some baking this weekend? Here are a few of my favorite recipes.
Let’s start with my best banana bread recipe. This is my “go-to” recipe anytime I’m ready to bake. It’s a simple, but oh-so yummy recipe that can easily be modified to include different types of nuts, dried fruits or even chocolate chips.
For a slightly healthier version, try my friend Carrie’s Carrot Banana Bread or this diabetes friendly version made with Agave.
If a whole banana bread doesn’t work for you, bake up your favorite recipe in a muffin tin and enjoy them as muffins. These also freeze well, so you can make a batch of banana muffins, enjoy one or two today and pop the rest in the freezer to use throughout the coming weeks.
Are you planning on making some quick bread today? Do you have a family-favorite recipe to share? Leave a comment and let me know how you’re planning to celebrate today.
The Hillbilly Housewife On Kindle
The Hillbilly Housewife website is up and running again. I couldn’t be happier. For a moment there I thought we had lost everything… very scary. I can not express how relieved I am that the wonderful Courtney Chowning was able to recover and fix everything.
To celebrate and to make up for the fact that I didn’t put a newsletter together for y’all, I decided to mark all Hillbilly Housewife Kindle books down to 99 cents for the next few days. Don’t have a kindle? Amazon has a variety of Kindle Apps
Including two brand new ones:
Breakfast Casserole Recipes – 35 Recipes to Jump Start Your Morning (Hillbilly Housewife Cookbooks)
Breakfast casseroles are a great way to get your morning off to a good start – after all breakfast is the most important meal of the day – because they are quick and easy. There isn’t a lot of preparation time involved in mixing up a breakfast casserole and then you can simply refrigerate overnight and bake it the next morning.
Blueberries are packed with nutrients and just plain delicious. Find out how to make a variety of dishes from this superfood packed full of antioxidants.
You’ll find recipes for anything from smoothies and muffins to salads and even blueberry chicken.
You can find all of the Hillbilly Housewife Kindle books here:
I Need Your Help
Not only do you get some great recipes to try, it will also help recover some of the expenses involved in the recovery of the HBHW website. And there are a couple of ways you can help. The first is to buy one or more of the kindle books. I only make about 30 cents for each book sold, but each sale helps my books move up in the Amazon categories, which helps other people find these cookbooks that will hopefully buy as well.
What else can you do? There are a few different things I could really use your help with:
- Spread the word about this special Kindle sale. The more we can get word around the better.
- Write a short little review about any kindle book of mine that you’ve bought. It doesn’t have to be complicated. Just a sentence or two of what you liked (or didn’t like), would be great.
- Rate the book… when you get to the end of each kindle book you can rate it (via 5 stars).
- Even if you don’t buy a book, you can help by clicking the “like” link on each Amazon listing. Here’s what it looks like:
All these little things add up and will help me sell more Kindle books in the long run. And that’s profits that go directly back into the upkeep and maintenance of the HBHW website, paying my wonderful assistants and it allows me to stay home with my family and focus on making Hillbilly Housewife even better.
I appreciate your help with this – Susanne
Can Size Equivalents – Translating Old Fashioned Recipes
I was busy reading through some old cookbooks today and found a great recipe for a very hearty chili made with dried red beans. As I was jotting down the recipe, I came across an ingredient that I needed to decypher:
1 can (No. 2-1/2) tomatoes
I did some research to find the actual “No.” size equivalent between the old measurements and today’s can size. I thought you might appreciate this resource the next time you run into an odd measurement, especially in old recipes. Here is the link:
I share more of these tips and old fashioned recipes with my friends at the Hillbilly Housewife Club. Our community is growing and we’re learning a lot from each other.
If you enjoy sharing frugal, old fashioned homemaking ideas, click on and check out what the Hillbilly Housewife Club has to offer you and your family. Thank you!
Cook Chicken Once And Eat Three Ways – Meat, Stock, and Schmaltz
There are a lot of ways to get the most out of a chicken. I like to roast a whole chicken for dinner, then make homemade chicken broth out of the carcass, skin, bones, and drippings. All the lovely flavors are there for the stock, and you have a whole chicken to feed the family. In this way, nothing is wasted.
My friend Patti Winker of RemarkableWrinklies.com has another method she likes which produces not only a small chicken meal and the makings for stock, but also solid chicken fat, known as schmaltz. If you like the flavor chicken fat (schmaltz) provides in frying, this method may be perfect for you. One other benefit to this sort of method is how cheap it is. Take a look at the instructions and pictures Patti has provided us and see if this method appeals to you. And, be sure to leave your comments below to share your ideas.
Hi Susanne. Thank you for letting me share my ‘recipe’ here.
This little cooking 
experiment started when I ran to the store to get chicken thighs for dinner. I usually buy chicken thighs because I prefer the flavor and because they are cheaper than chicken breasts. Right next to the thighs in the meat department I saw packages of ‘necks and backs’ at such a low price it was like they were giving them away. I know the backs of a chicken are quite fatty so I knew they would make a nice stock. So, I bought the thighs for dinner and a package of the ‘necks and backs’ for the stock.
Before I put the thighs and backs on the baking sheet, I seasoned everything, including the backs, with salt, pepper and sage. Then I roasted them at 350 degrees for about 45 minutes, until the thighs were totally cooked through and the skin was crispy.
What I noticed 
was the incredible amount of chicken fat that cooked off. I knew the backs would be fatty and full of flavor for the broth, but it only occurred to me when I saw the inch of fat in the baking sheet that I would have enough fat to save for schmaltz. (You might want to put the chicken thighs on a rack inside the baking sheet to keep them up out of the fat since you’re going to eat those.)
When the chicken was cooked, I removed the thighs to a paper towel covered rack to drain and set aside for dinner.
Now it’s time to get the stock started.
I dumped the backs and all the fat from the baking sheet into a large pot, added onion, celery, and peppercorns to the pot, then filled it with water and brought it to a boil. As soon as the pot came to a boil, I turned the heat down and slowly simmered it for a couple hours, stirring often.
Of course, the stock was very fatty because I dumped all the fat from the baking pan into the pot. This provides a lot of flavor to the stock, but the fat is going to be skimmed off from the stock and saved for the schmaltz. You can keep as much or as little fat in the stock as you want simply by skimming off more or less fat.
After the stock has simmered at least an hour or two, remove it from the stove, let it cool slightly, and pour through a strainer into a bowl or another large pot. (Discard all the strained out bones, etc.) Put the strained stock into the freezer and allow to cool (uncovered) overnight. The next day you will have a solid layer of fat on the top of the stock in the freezer.
Now you can prepare your schmaltz.
Remove the pot of chicken stock from the freezer. Carefully scrape/peel the solid fat off the top of the stock and put it in a saucepan over medium heat. Bring to a gentle boil, stirring, and when the fat is liquid again, pour it through a fine mesh strainer or sieve into a clean bowl. Line a baking pan with parchment paper and pour the strained chicken fat into the baking pan. Put the baking pan into the freezer and allow to freeze solid, usually overnight.
Now back to the stock.
You can bring the stock that remains in the pot back up to a boil so you can strain it once more if you wish. Once your stock is as you like it, pour into freezer or refrigerator containers and store accordingly.
Time to cut up the schmaltz.
The next day, remove the baking pan from the freezer, lift the schmaltz out using the parchment paper. Lay it on a cutting board and cut into squares with a sharp knife to make it easy to use. Work quickly because the schmaltz melts fast. Put the squares in freezer containers and keep frozen. Use these schmaltz squares just like you would butter or oil to fry eggs or other foods. I’ve used it for stir-fry meals or even just to add a bit of flavor to rice, noodles, potatoes, or soups.
Some folks use schmaltz as a spread on bread or bagels.
The frugal results.
In this one cooking experiment I ended up with a chicken dinner for two with leftovers, 4 quarts of stock, and a large freezer bag filled with schmaltz. This figures out to about six meals and a seemingly endless supply of chicken fat for frying and flavoring. Not a bad return on an investment of a few dollars! I hope you’ll give it a try and let us know how it worked for you and share any suggestions you have.
p.s. My husband and I are NOT on fat restrictive diets and we enjoy eating and cooking with animal fats and proteins. This type of cooking and eating is not for everyone, but if you eat like we do, close to what is known as a ‘Paleo’ diet, you might like to try this.
Note from Susanne: In the comments section, there have been a few questions about keeping the chicken stock from getting cloudy. It seems we can agree that making sure the stock simmers slowly helps keep the stock clearer and cleaner by preventing the carcass from breaking up during a harder boil. Patti Winker posted a video on YouTube to illustrate a ‘slow rolling boil’ which she suggests is the proper ‘speed’ for producing a good stock. I thought I’d share the video here so you could take a look. Be sure to leave your comments after you view the video. And while we’re talking about old fashioned cooking, be sure to check out Patti’s fun ecookbook at MemoryLaneMeals.com. Thank you.
We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.
But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?
Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.
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In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!
Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!
Tips For Freezing Fruit And Berries
Because I love baking pies, I also love having a plentiful supply of fruit and berries on hand, prepared and ready to go.
I got on a freezer cooking kick recently, so decided that along with the meals I was freezing, I’d try my hand at pie fillings. There are a few things to do to prepare the fruit and berries for freezing. I thought I’d share what I learned with you here.
Fruit
1) Wash and dry your canning jars, lids, and rings and set aside. I prefer to use wide-mouth jars because they’re easier to fill, but regular jars work, too. You just have to make sure you cut the fruit small enough to fit.
2) Choose and prepare your fruit. Make sure it is not underripe or overripe. Wash, peel if desired, remove pits, seeds, and cut out any blemishes.
3) Add sugar, either granulated or simple syrup, to help retain the color, flavor, and texture. You may want to add some sort of ascorbic acid, too, which will keep the fruit from turning dark. You can buy a citric acid to mix in with the dry sugar or in the syrup. If you don’t want to buy a packaged product, mix in a bit of lemon juice. It won’t hurt and it usually helps.
- Granulated sugar: Sprinkle the sugar over the fruit in a bowl. Use your own taste buds to determine how sweet you want the fruit. Gently stir the fruit and let sit until the fruit juices form. Spoon into jars or other freezer containers, allowing about 3/4 to 1 inch head room. Seal tightly and freeze.
- Simple syrup: Most people use about a 40% simple syrup. But, again, you’ll want to adjust that to fit the fruit. If the fruit is sour or very tart, make a heavier syrup. For a delicate, sweeter fruit, use a lighter syrup. To make a 40% syrup you’ll need about 3 1/4 cups of sugar to 5 cups of water. Bring it to a boil, turn to low, and let simmer until the mixture thickens. Allow the syrup to cool completely before adding to the fruit. Fill your jars with the cut fruit, then pour in the cooled syrup, leaving about 3/4 to 1 inch of head room. Take a narrow knife and slide it between the fruit and jar inside to relieve air bubbles, then add more syrup if needed. Seal the jars and freeze.
- Natural juices: If you don’t want to add sugar to the fruit, you can use the fruit’s own juice, other fruit juice, or even water with ascorbic acid added if needed. Fruit frozen without sugar will lose their color and quality faster, but they also give you the opportunity to eat fruit that is not sweetened or add the sugar when you prepare the filling for pie.
Berries
Berries are also perfect for the freezer. I’ve found that the best method for freezing berries is to leave them whole, spread them out on a baking sheet, put them in the freezer, and freeze them. Then transfer the frozen berries to containers. Berries freeze just fine without any sugar or liquid added.
In the Freezer
- You want to make sure you maintain a steady ‘deep freeze’ in your freezer. That means around a Zero degree F temperature.
- Mark the date clearly on the containers and use the fruit or berries up before a year passes. That never seems to be a problem in our house. A freezer full of fruit and berries for pie filling is picked clean by the next summer!
I hope these tips help you get some fruit and berries in the freezer. Whether you use them for pies, sauce, or just to eat right out of the jar, I know you’ll enjoy the sweet taste of summer coming right out of your freezer.
Glass Canning Jars – Perfect For Freezer Meals
I’ve been doing a lot of meal planning lately, and that typically means a lot of frugal freezer meals, especially soups, stews, meat sauce, and other family favorites.
Recently I removed a plastic ziploc bag of my homemade spaghetti sauce from the freezer, let it thaw slightly, then pushed the contents out into a saucepan. So far, so good.
Then, as I usually do, I put the ziploc bag in the sink and proceeded to wash it out with hot soapy water. The bag split along the seam, so I threw it out.
As I stood there looking in the garbage, I wondered how frugal it really is to use plastic freezer bags or containers? I’ve thrown plenty of them out, either because they absorb the odor of the food or they eventually split open or the covers crack. (Actually, they go into recycling, but it’s still wasted money to me.)
I started wondering if there was a better, more frugal way to store these meals in the freezer.
Then I noticed my canning jars sitting in the pantry. I’ve always enjoyed ‘putting by’ jam, jelly, and vegetables over the summer and fall, so my pantry is pretty well stocked with goodies preserved in canning jars.
But, when it comes to meals, I prefer to freeze them, either in meal size portions for the whole family or single servings. Having a freezer full of spaghetti sauce, chili, soups and stews, is a real help for us, especially during the busy school year. For the freezer, I’ve always chosen plastic bags and containers, but now I was wondering how frugal that really is.
It suddenly occurred to me that the solution to my quandry was right there in my pantry…
Canning jars.
I know what you’re thinking; that’s way too expensive. I agree that your initial expense may seem daunting. Your start-up cost to purchase the jars, lids, and rings could add up, but let’s take a look at the real expense.
When you compare the cost of canning jars to that of plastic, you may cringe a bit at first. It will add up to a pretty penny when you buy your supplies. But, when you compare the one time cost for glass and accessories to the cost of plastic purchased over the years, you’ll see a real savings.
Aside from the occasional broken canning jar and a bent lid or two, this is a one-time investment. When you take into account that you probably throw out a plastic bag a couple times a week, you are throwing out quite a bit of money. That’s your money in the trash, never to be recovered.
Glass canning jars are convenient, too. I’m making chicken noodle soup now and will freeze individual servings in small canning jars. Then to heat the soup I can simply set the jar in a pot of slowly simmering water. The soup will thaw and be warmed through without even dirtying a pot. If you use a wide mouth jar for your single servings, you’ll also have a ready-to-serve container.
Glass jars are safe to heat in and eat from. As far as heating plastic containers, the jury is still out about whether or not it is safe. Have you put a plastic freezer container in the microwave and noticed the material start to deteriorate around the edges? This doesn’t happen with glass. Have you ever tried to heat frozen food in a plastic bag or container on the stove top. It’s a worry.
And you’ll never get a better seal than with a canning jar lid. This keeps flavor in and air out, helping to prevent freezer burn.
If the price still has you worried, do a bit of research into wholesale and resale shops that offer glass canning jars at a reduced price. You may even luck out at a garage sale somewhere. In that case, an investment in the lids and rings is all you’ll need.
The next time you reach for a box of freezer bags or containers at the store, check the price. Do some comparisons and see if you wouldn’t benefit from investing in canning jars to freeze your meals. I love to keep my cash out of the trash, don’t you?
Please share your thoughts and experiences with us in the comments below. I look forward to learning what you have found to be your best tools for freezing meals.
Pie Baking Tips For Perfect Results
Baking a pie isn’t hard to do once you understand the basics. Yes, there are lots and lots of little tricks that result in a flakier, lighter pie crust and a firmer, tastier filling, but even knowing a couple simple tips will give you a pie you’ll be proud to serve.
Here are the tips that I believe are the basics for baking a good pie:
The Tools of the Trade
No pie baking lesson is complete without a discussion of pie pans. Many bakers prefer glass pie pans for several reasons; they heat evenly and conduct the heat well, resulting in an nicely browned crust. The other bonus is you can actually see when the crust is browned perfectly.
Mixing the pie crust dough by hand is an admirable task, to be sure. But don’t overlook your food processor. For a fast pie dough, pulse the ingredients until crumbly, then slowly add the ice water, pulse, add, pulse, until your dough just forms. In a matter of seconds you will have the dough ready to chill.
These modern methods are great, but returning to the old days is the direction you want to go when you roll out your dough. Remember pastry cloths? You may have seen your grandmother or mother use them. Sprinkle flour on the cloth and roll out your dough. The cloth prevents the flour from getting inbedded in your dough while still keeping the dough from sticking as you roll it out. Purchase a pastry cloth and a cover for your rolling pin and you’ll have the perfect duo for perfect pastry.
The Flakiest Crust
When it comes to pie crusts, it’s not so much about the recipe as it is about the procedure. And when it comes to procedure there is one word that comes to mind – COLD!
No matter what recipe you use, make sure you have ice cold fat (butter, shortening, lard.) Put the amount you need in the freezer. Cut it into little pieces beforehand so when you take it out of the freezer it is ready to incorporate into the dough.
Prepare the cold water with ice, not just out of the tap. Cold water out of the tap is not cold enough. Take the time to put your water in a cup and add ice. Don’t skip this step.
Hurry, hurry, hurry. When making the pie dough, don’t waste time. You want the cold ingredients to stay cold. Also, when it comes time to form the balls, don’t roll them around too much in your hands. You want the fat to stay cold and not melt in the heat of your hands. After forming the dough into balls, be sure to chill it for at least 30 minutes. Again, don’t skip this step.
Now that you’re ready to roll out your pastry, grab one ball out of the refrigerator and proceed, but do so as quickly as possible. You should be able to see little flecks of unmelted fat in the dough. If you are rolling out two crusts, leave the second one in the refrigerator until you are ready to roll it out.
And last but not least, if you don’t want to make a pie crust, go ahead and buy one. There are many very good premade pie crusts on the market now that are flaky and delicious. Check your options and choose the one that works best for your situation.
Putting it all Together
Be sure to lay, not stretch, the pie crust into the pie pan. If you stretch it, it will bounce back, causing the crust to shrink away from the pan.
Follow the recipe directions carefully. If you need to prebake the crust, make sure you do. Most custard pies call for a prebaked crust.
For double crust pies, be sure to tuck the top crust under the bottom crust around the edges before crimping. That will keep the filling inside the crust instead of allowing it to bubble up and out.
Do cut slits into the top crust to allow the steam to escape, which allows for the top crust to get flaky and golden brown instead of soggy.
Brush the top crust with an egg wash (egg and milk whisked together) and sprinkle with a little sugar for a shiny and sparkly top.
Never, never skip preheating the oven. Be sure the oven is at the temperature called for in the recipe before you put the pie in. Use an oven thermometer if there is any doubt as to the actual temperature of the oven.
Perfect Finish
Now that your pie is baked, you need to let it cool. Don’t try to rush the cooling process by putting it in the refrigerator or freezer or you’ll end up with a soggy mess.
Let the pie sit on a cooling rack for at least the same amount of time it took to bake. This not only let’s the pie crust stay flaky and tender, but allows the filling to set up so it doesn’t run out when you slice the pie.
Slice the pie with a sharp knife, serve, and enjoy!
You’ll find even more tips, along with FAQ’s covering all sorts of reasons why a pie may have failed, in my new Kindle book: Pie Recipes from Scratch-The Only Pie Cookbook You’ll Ever Need.
Click on here and download your copy today and you’ll be baking Blue Ribbon worthy pies before you know it!
How To Peel Tomatoes
This post was shared with us from Living So Abundantly. I thought I would post it in the Articles section as well as the Frugal Tips section and the Recipe section so it would be easy to find.
Having been blessed with buckets and buckets of tomatoes this year, I embarked on a mission myself to find ways to use up tomatoes in assorted ways. What resulted was a little cookbook available on Kindle. You can click on and take a look right here: The Tomato Cookbook – Tomato Recipes From Soup To Grilled
On with the instructions for peeling tomatoes from LivingSoAbundantly.com.
Thank you,
Susanne
First, remove the top of the tomato with a paring knife.
Slice an “x” on the bottom of the tomato.
Immerse the tomato into boiling water with a slotted spoon for 3-5 seconds; remove.
Using the slotted spoon, immediately immerse the tomato into an ice bath; remove in 3-5 seconds.
Easily peel off the skin, and this is what you get. So easy!
Why would I want peeled tomatoes? Salsa, of course! You can also make homemade spaghetti sauce, too.
There are so many uses for peeled tomatoes.
What’s your favorite use?
Please share your thoughts in the comments section below.
For pictures of the process, be sure to click on the link for the Living So Abundantly website.
How To Assemble Wrap Sandwiches – Video
In our house, back to school time means getting lots of lunches, snacks, and quick dinners together with the least amount of work, time, and trouble. Sometimes an assembly line process for making meals works best, especially if our calendar is really scheduled like crazy.
We’ve been turning to wrap sandwiches more and more as we are finding they really make meals-on-the-go easy. You can click on and read some of my ideas and recipes for wraps in this post: Wrap It Up – Simple Sandwiches For Busy Families
There is a little trick to putting wraps together, but once you get the hang of it, they are so simple to make. I thought rather than try to describe it here, I would post an instructional video. And what better place to learn how to make a lot of wraps for kids than in a school lunchroom? Take a look at this video. It contains some very interesting shortcuts and ideas for making delicious and nutritious easy to assemble wrap sandwiches for kids.
Of course, you probably won’t be making 24 wrap sandwiches at a time, but the idea of an assembly line will probably come in handy sometimes. I must say, I also enjoyed watching the actual wrapping of the tortilla. It is nice to see it done properly, especially if you are new to the whole wrap sandwich thing.
One last note; if you want to avoid the salad dressing or mayonnaise, try hummus or mustard or other creamy food item (peanut butter?) that doesn’t need to be refrigerated. Or you can eliminate the creamy ingredient entirely. Just experiment with a variety of ingredients and you’ll find out fast what your kids like.
Have you tried making wrap sandwiches yet? Does this assembly line style work for you? I’d love to hear your thoughts.
I Highly Recommend Back 2 School Survival Guide
Chock full of tips, ideas, and suggestions that help families get organized and prepared for back to school covering everything (and much more) from establishing routines, packing lunches, completing homework, and purchasing school supplies to dealing with bullies, volunteering in the classroom, maintaining multiple schedules, and teaching responsibility.
Plus you’ll get:
- Student Planner
- Master Family Planner
- Sample/Customizable Routines
- School Information Sheet
- Schedule Adjustment Worksheet
- Countdown Maze
- My Favorites Worksheet
- Grocery Planner
- Family Fun Worksheet
- School Goals Worksheet
- Classmate Contact Sheet
- Important Dates At-A-Glance
It’s a great guide and ebook and I’m in love with the cute and helpful printables. Take a look at http://www.hillbillyhousewife.com/back2school
Wrap It Up – Simple Sandwiches For Busy Families
One of the greatest ‘inventions’ in the world of kid-friendly meals is the wrap sandwich. This summer, I discovered how perfect wraps are for our family.
As many of you know, we have been living between two houses. Hours on the road and working on the house meant many of our meals had to be ‘grab and go’ style. Again and again, I turned to simple wrap sandwiches.
Now that it’s back to school time, I once again realized just how often we need to grab dinner fast. With our daughter getting older, there are many more after-school activities to attend. This means either eating quickly before the event or having something simple when we get home. Either way, the wrap sandwich seems to fit the bill.
I like wraps because they are versatile, easy to make, and easy to take. I can make up a batch of ‘made to order’ wraps using small tortillas, or do a big assembly line using larger tortillas and cut them up to share.
I can also choose between a variety of tortillas including spinach, sun dried tomato, whole wheat, and even low carb. I can grill them, warm them, or serve them cold.
The wrap sandwich has become almost indispensable in our house. If you’re busy, I’m sure you’ll find wraps a great way to feed your family on-the-go, too.
Here are a few recipes I thought I’d share just to get you started if you haven’t already put wrap sandwiches to work for you.
Enjoy!
Sweet Creamy Peach Wrap
- 2 small ripe peaches or other stone-fruit, peeled and sliced thin
- 4 Tbsp Ricotta cheese
- 2 Tbsp peach preserve
- 2 small tortillas
Put the sliced fruit and ricotta cheese in a bowl and toss together until combined well.
Lay out the tortillas and spread peach preserves evenly on each one, just in a thin layer a little away from the edge.
Spoon the peach and ricotta cheese mixture evenly over the tortilla.
Start folding up about 1/3 of the way, tuck both sides, and roll up all the way.
Keep cold until ready to serve.
This makes 2 fruit wraps.
California Banana Snack Wrap
- 2 small tortillas (choose whole wheat for best flavor)
- 4 Tbsp whipped cream cheese (the stuff in the tub)
- 2 Small bananas, sliced nice and thin
- 4 Tbsp golden raisins (can use regular raisins, but golden are pretty)
- 4 Tbsp slivered almonds
- 1/4 tsp cinnamon powder
Lay the tortillas out on a work surface and spread cream cheese evenly on each, keeping a little way away from the edge.
Arrange the banana slices in the center of each, dividing evenly, then the raisins, then the almonds. Sprinkle the cinnamon over.
Fold up the edge nearest you about 1/3 of the way, tuck in both sides, then continue rolling to form the wrap.
Keep cool or cold until serving.
Makes 2 small fruit wraps.
Easy Cheesy Breakfast Wrap
- 1 large whole wheat tortilla
- 2 eggs, scrambled
- 2 slices bacon, diced, fried and drained
- 1 Tbsp favorite salsa
- 1/2 cup finely shredded Cheddar cheese
In a large dry skillet over medium-high heat, quickly toast the tortilla on both sides. This will only take about 30 seconds on each side, so watch closely. Remove to a work surface or plate.
Spread the scrambled eggs into center of the tortilla, sprinkle on the bacon bits, then spoon the salsa over evenly, and top with the Cheddar cheese.
Start rolling the tortilla away from you, tuck in both sides, and continue rolling to form a sealed wrap.
May be served at room temperature.
Classic Club Wrap
- 1 Tbsp room temperature cream cheese
- 2 Tbsp mayonnaise
- 1 medium size tortilla
- 2 slices bacon, fried crisp, then crumbled
- 2 to 3 pieces thin sliced turkey breast meat
- 4 grape tomatoes, halved
- 1/4 cup mixed salad greens
Mix together in a bowl the softened cream cheese and mayonnaise until well blended.
Spread this mixture evenly on the tortilla close to, but not touching the edge.
Arrange the remaining ingredients in the center of the tortilla; first the bacon, then the turkey, then the tomatoes, and finally the salad greens.
Roll up into a wrap – take edge closest to you, fold forward, fold in both right an left edges, then continue rolling up your wrap. Seal and refrigerate until needed.
This will make one large wrap or can be cut in half to serve 2 smaller lunch size wraps.
Dressed Greens Fish Wrap
- 1 cup cooked fish, flaked or cut up bite sized
- 1 cup finely shredded cabbage
- 1 small cucumber, peeled and diced
- 1 small Roma Tomato, diced
- 2 green onions, chopped (including green tops)
- 3 Tbsp tangy salad dressing (like Italian) or vinaigrette (your choice)
- 1 large spinach tortilla
In a bowl, toss together the lettuce, cucumber, tomato, onions, and salad dressing.
Warm the tortilla quickly in a large dry skillet, flipping once; remove to a plate.
With a tongs or slotted spoon, arrange the salad ingredients in the center of the tortilla.
Top with the cooked fish.
Start forming wrap by folding the edge nearest you over a bit, then tuck in both the right and left sides, then continue rolling.
Serve immediately or refrigerate to serve later.
These are just a few examples. We have found you can wrap up just about anything. What have you tried turning into a wrap sandwich? I’d love to hear your ideas.
p.s. If you have having trouble getting the hang of wrapping up your tortilla, you’ll find a video in this post to help: www.hillbillyhousewife.com/how-to-assemble-wrap-sandwiches-video.htm
I Highly Recommend Back 2 School Survival Guide
Plus you’ll get:
- Student Planner
- Master Family Planner
- Sample/Customizable Routines
- School Information Sheet
- Schedule Adjustment Worksheet
- Countdown Maze
- My Favorites Worksheet
- Grocery Planner
- Family Fun Worksheet
- School Goals Worksheet
- Classmate Contact Sheet
- Important Dates At-A-Glance
It’s a great guide and ebook and I’m in love with the cute and helpful printables. Take a look at http://www.hillbillyhousewife.com/back2school
Back To School Breakfast Ideas
School is about to start in our neck of the woods. In fact we just got back from a “Back to School” bash where we met the new teacher. I’m excited to get back in the school year routine but there’s one thing we struggle with year after year – Breakfast. My daughter isn’t a morning person (neither am I) and has a hard time eating anything right after getting up. It’s not much of an issue during the summer months. We start with a late breakfast and then have lunch in the early afternoon. But with school about to start and a late school lunch, we have no choice but to make sure she’s eating a good breakfast before heading out in the mornings.
Homemade Frozen Pancakes and Waffles
If there’s one thing I can almost always count on to be a breakfast hit it’s pancakes. Waffles are a close second. I love making them homemade, but most school mornings there just isn’t time (I did mention I’m not a morning person, right). What I do instead is bake a big batch on the weekend (or on a rainy afternoon) and freeze them.
Just start with your favorite pancake recipe or homemade waffle recipe and bake them up as usual. Next get out some cookie sheets and line them with wax paper. Lay out the cooked pancakes and waffles in a single layer. Top it with more wax paper and add another layer. Stick the cookie sheets in the freezer until your pancakes or waffles are frozen solid. This shouldn’t take more than an hour or two (less if you’re only freezing a single layer). Once they are frozen solid, you can move the pancakes and waffles to freezer bags and take them out as needed.
To reheat the frozen pancakes and waffles you can stick them in the microwave, heat them in a dry skillet or stick them in the toaster oven.
Oatmeal Bar
This is super simple, but works like a charm. Set out bowls, dry oatmeal and various toppings from dried fruits and nuts to apple sauce and jellies. Each family member can fix their own oatmeal in the microwave (help younger children of course) and choose toppings. It’s amazing how much more likely kids are to eat something when they had a chance to fix it themselves and choose some of the ingredients. Plus it’s healthy, quick and frugal. Check out this blog post on how to make your own instant oatmeal for more tips and ideas.
Granola Bars
On days when I can’t get her to eat a decent breakfast at home, I make her eat at least a granola bar in the car on the way to school. Along with a cup of milk or a juice box it’s enough to keep her going until lunch time. Here’s my favorite recipe for homemade peanut butter granola bars. They also work well as a mid-morning snack that you can pack in the book bag.
Muffins
You can bake up all sorts of different muffins and freeze them. Take the frozen muffins out when you first get up. Allow them to thaw on the counter for a bit, then warm them up in the toaster oven or microwave and serve. Here are some of my favorite freezer muffin recipes.
I’m sure you have some great ideas that have worked for you in the past or are currently working. Share them as a comment below.
I Highly Recommend Back 2 School Survival Guide
Chock full of tips, ideas, and suggestions that help families get organized and prepared for back to school covering everything (and much more) from establishing routines, packing lunches, completing homework, and purchasing school supplies to dealing with bullies, volunteering in the classroom, maintaining multiple schedules, and teaching responsibility.
Plus you’ll get:
- Student Planner
- Master Family Planner
- Sample/Customizable Routines
- School Information Sheet
- Schedule Adjustment Worksheet
- Countdown Maze
- My Favorites Worksheet
- Grocery Planner
- Family Fun Worksheet
- School Goals Worksheet
- Classmate Contact Sheet
- Important Dates At-A-Glance
It’s a great guide and ebook and I’m in love with the cute and helpful printables. Take a look at http://www.hillbillyhousewife.com/back2school
Easy Poached Chicken Breasts – Keep On Hand For Quick Meals
I know planning meals can be difficult in a busy household. Parents and kids are running from dawn to dusk, and usually much, much later. A trip to the grocery store feels like an extremely daunting task, but the last thing you need is a trip to the fast-food place. It’s bad for your budget AND your health.
What’s the answer? Having a pantry and refrigerator filled with food items for quick, healthy meals is the perfect solution to feed any busy family.
And what food items are the best to keep on hand? Well, aside from washed and cut vegetables, cooked rice, and cans of black beans, I can’t think of another ready-to-serve food item that is a more welcome sight than poached chicken breasts.
Having a few cooked chicken breasts, either whole or diced, will save you from nights of frustration when you’re looking at your family sitting around the table, waiting patiently while their little tummies rumble.
Preparing poached chicken is easier than you might think. The trick is to have a few “recipes” so all your chicken doesn’t start to taste the same. You know “chicken fatigue” will spell disaster when your family gets really hungry and starts munching on chips in order to avoid yet another chicken dish.
Let’s look at a couple simple poaching techniques and recipes to keep your chicken not only ready-to-eat, but tasty, too:
Sweet and Tangy
One of my favorite, and more unique, poached chicken recipes is a sweet and tangy style. In a large pot, bring apple juice or apple cider to a boil. (The amount will depend on how many chicken breasts you are poaching; make sure you have enough liquid to cover the chicken breasts.)
Turn the heat down to low immediately when the juice comes to a boil, and place chicken breasts in liquid; the liquid should be at a very low simmer and have a “shimmering” appearance to it; do not reboil.
Simmer for about 15 to 20 minutes or until chicken is just cooked; test one piece by cutting through to be sure the meat is white. Remove chicken from pot and allow to cool.
This sweet-poached approach will give this chicken the perfect taste compliment needed for a Waldorf salad, Teriyaki vegetable stir-fry, fruit and chicken cold salads, or any number of Asian inspired dishes.
Savory and Herbed
Another approach to take for your poached chicken breasts is a savory mix. In a large pot, pour chicken broth and add some garlic, onion, celery, rosemary, thyme, and a bay leaf. Bring the liquid to a boil. (Again, make sure you have enough liquid so the chicken breasts will be completely covered when you put them in.)
Turn heat down to low, place chicken breasts in pot, making sure they are immersed well, then follow the same poaching instructions as above.
This savory-poached approach will create the perfect chicken to design a Mediterranean style dish with eggplant, tomatoes, red peppers, and the like. You’ll also find this savory poached chicken stands up well in stuffed green peppers, baked spaghetti, or any hearty soups and casseroles.
Don’t be afraid to experiment with the ingredients you use to poach chicken breasts. I have even seen tomato juice used as a poaching liquid. And what about adding a bit of white wine?
The trick is to try several different approaches so that your chicken doesn’t end up all tasting the same. Then, whatever recipe you use, your chicken dinner will be delicious and a one-of-a-kind delight!
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The History And Symbolism Behind Traditional Easter Foods
A big Easter dinner is a tradition in our house, as in many. After church comes the hunt for the basket, then, if the weather permits, some time outside to play. By early afternoon we are busy in the kitchen preparing the feast. It’s a busy day but one we all enjoy.
How about you? Do you have a busy Easter topped off by a big meal? What do you serve for Easter dinner with your family? There are a few traditional Easter dishes that have an interesting history and symbolism behind them. I thought you may enjoy reading about a few.
Hot Cross Buns
This currant or raisin filled yeast bun is a traditional favorite in England. Usually eaten on Good Friday, they get their name from the “cross” on top of the bun. Mostly thought of as a Christian symbol, the hot cross bun finds its roots in pagan tradition. There is some disagreement with the symbolism of the cross from the pagan custom. Some thoughts are that the cross represents the sun wheel while others believe the cross might symbolized the four quarters of the moon.
When the Christian Church attempted to ban the buns, the people balked. So the church did the next best thing and embraced the bread, but only as a Christian food. As a matter of fact, Queen Elizabeth I passed a law that only allowed the bun to be eaten during Christmas, Easter, or funerals. In modern times, these rules are broken. But tradition still holds that Christian families in England serve hot cross buns at Easter time.
Pretzels
Originally created by monks with leftover scraps of dough and given to students as rewards, pretzels became a popular part of Lent celebration during the Middle Ages. Pretzels do not contain eggs, milk, butter or lard; ingredients which were avoided during lent. Thus, the pretzel became associated with lent and leading up to Easter.
Pretzels are also said to represent praying arms, while the three holes represent the Holy Trinity. In some countries, pretzels used to be hidden along with the Easter eggs.
Greek Easter Bread
This sweet dessert bread, tsoureki, is traditionally served as part of the Greek Orthodox Easter feast. Tsoureki was also traditionally given as an Easter gift from children to their godparents. Different versions many include a citrus flavored bread topped with nuts. A red egg is traditionally cooked with the bread as well.
This Easter treat is traditional shaped into a braid. A red egg is cooked and tucked into the braids of dough. The bread is said to represent the light given to us by Christ’s resurrection and the red egg represents Christ’s blood. Another version of Greek Easter bread is cooked as a circle with red eggs forming a cross across the top of the bread.
Ham
Ham is a traditional part of the Easter feast in many American homes, and it’s origin is more practical rather then symbolic. In early years, before refrigeration, fresh pork slaughtered in the fall that hadn’t been consumed before Lent had to be cured for preservation. Curing was a slow process and the first hams were generally ready around Easter time, making it a common choice for Easter feasting. Today, many families still serve ham as part of their Easter celebrations.
Lamb
This traditional meat is actually a combination of two symbolisms. The original use of lamb dates back before Easter as part of the Jewish Passover where a sacrificial lamb is roasted and eaten as a reminder of the angel of God passing over their homes in Egypt.
Later, Jesus was often referred to by Christians as The Lamb of God. As Christianity grew, Hebrews who converted to Christianity brought some of their traditions with them and the combination resulted in the use of lamb as part of many Easter dinners.
As you plan your Easter meal think about incorporating some of these traditional foods. Then, when you gather around your table, share the stories about the history and symbolism of the Easter food on your table. Happy Easter from our family to yours.
ahhh… the aroma of fresh baked bread. Is there anything better? Well, yes there is! How about the aroma of pies, cookies, muffins, cupcakes, brownies, cakes, and bread, too, ALL coming out of your own oven, piping hot and delicious!
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Along with hundreds of recipes, you’ll also get detailed instructions for producing excellent doughs, pastries, and batters, as well as advice on just what baking essentials you’ll need. You can start as simply as you wish, or dig in and set your kitchen up to rival any professional bakery.
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Homemade Hot Wing Sauces
With the Superbowl right around the corner, I am sure that many of you will be making some sort of hot wings for appetizers during game day. I know in my home, we have tons of food on this day and it can get pretty expensive purchasing store bought wing sauces. Why not try making your own this year? Homemade hot wing sauces not only taste better than store bought, but you are able to control the ingredients which makes them also healthier.
Here are just a few of my favorite all time sauces that I am sure you will love just as much as I do! Those Superbowl fans of yours will be rooting for more of your homemade goodies just as well as rooting for their team!
Best Buffalo Wing Sauce:
- 8 tbsp hot sauce (Texas Pete’s workswell)
- 8 tbsp unsalted butter or margarine
- 1 1/2 tbsp white vinegar
- 1/4 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- salt to taste
Place all ingredients in an saucepan
and cook on low heat bringing it to a simmer. Pour over wings. Store any unused sauce in the refrigerator.
Barbecue Sauce:
- 2 cups apple cider vinegar
- 4 ozs tomato paste
- 1 1/2 tbsp sugar
- 1 1/2 tbsp peanut oil
- 1 1/2 tbsp salt
- 3/4 tbsp steak sauce
- 3/4 tbsp Worcestershire sauce
- 1/2 tbsp hot sauce
Place all of the ingredients in a sauce pan and simmer for 10 minutes on low heat.Stir occasionally. Pour over
chicken wings.
For extra yummy wings, marinate in the sauce overnight and continue to baste
them while they are cooking.
Wing Sauce For Diabetics:
- 1/4 cup tomato paste
- 1 cup sugar free cola (Dt. Pepsi or Dt Coke)
- 1 tbsp dry onion flakes
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp salt
Place all ingredients in a sauce pan and simmer for 5 to 10 minutes on low heat. Pour over chicken wings.
This recipe is not completely sugar free. However, it is much better than sauce from the grocery store.
If you want to add some extra tang to your sauce, you can add 1 tsp of mustard.
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How To Carve A Turkey – Video Of Easiest Way To Deconstruct The Bird
When it comes to actually carving (or deconstructing) a turkey, there are many schools of thought. I happen to like the method that Alton Brown from the Food Network uses. It’s simple and gives you a nice display of meat instead of a pile that looks like scraps. Click on and take a look:
What did you think? He sure makes it look easy!
How To Use Up Holiday Leftovers Nobody Wants
There are always leftovers that don’t make the cut when it comes to family favorites. There are probably some that no one even wanted the first night, let alone as leftovers!
With the amount of food on a typical holiday table, there is a strong chance that something is not going to make it on its own into the favorite food category. But, with a little help from the other dishes, you may be able to save the leftovers that no one wants from the garbage. Here are a few ideas on how to avoid the leftovers left behind.
Learn From Your Leftover History
Unless you look at history, and learn from it, you are doomed to repeat it. So, think back to your past holiday feasts and remember the leftovers you typically have to throw out at the end of the week. Those are the leftovers you need to avoid. Some are obvious, some not so much.
If you have a dish on the table that no one touches, or mentions, you probably should stop making it. That’s the obvious lesson that’s easy to learn. Leftover smoked oysters stinking up the garbage? Quit serving them. Leftover sweet potato casserole being divided up in a dozen containers to go home with the guests each year? Quite making it.
But, there are dishes that everyone loves, and the leftovers are still a problem. How does this happen and what can be done?
Say everyone at your holiday table loves green bean casserole. Every year you make mountains of the stuff, and every year you get raves about it. But, every year you also get left with a lot of it. You store it for a while in the refrigerator, and even pick at it a bit. Eventually, it gets watery and you throw it away. Nothing you’ve tried to make with it appeals to you, so the idea of having so much of it leftover is not pleasant.
Your history lesson would tell you, yes, everyone loves it. Yes, it is eaten. And, yes, you are left with buckets of the stuff. Now you have learned to make less. You don’t have to eliminate it from your meal, just cut back on the amount. Everyone will get a taste and be happy and you are left with an empty casserole dish. You have learned your lesson.
When the Unexpected Happens
You thought everyone loved creamed spinach as much as you do. How could you have been mistaken? Now you are left with a heaping helping of untouched creamed spinach. Instead of just serving re-warmed creamed spinach to yourself for days, why not make something fun and exciting with it?
The trick to finding a way to use unwanted leftovers is to break down the ingredients and use them in a dish you know your family likes. For instance, there are many recipes that call for the two main ingredients of creamed spinach; cream and spinach. All you have to do is find one and you have a new creation. Perhaps a rich creamy spinach artichoke dip served with crispy crackers or hearty bread would be nice. Or, consider a big change-up and make your favorite spinach lasagna. Now you have taken something leftover that no one wanted and turned it into two dishes your family will love.
When you’re surprised with one of those “I thought everyone would like it” dishes after the holiday meal, it can be difficult coming up with ideas of how to use it in another meal. But, when you break down the ingredients, you can usually see where it might fit in a new dish. Get your family involved and see if they can help solve this little puzzle and have fun with it.
When you give everyone the opportunity to be a chef, not only will they eat the food they create, but you may actually come up with a new family favorite.
Unwanted leftovers can be avoided if you learn from your holiday meal history. But, when you are surprised with a leftover, you can learn from that, as well. A little cooking lesson may be in order, but even the most unwanted leftover “stage door Johnnie” can be put to work when you are determined to learn what they can do!
p.s. When you plan ahead, your leftovers will almost be as big a hit as the turkey or ham or rib roast! Click on the following link to learn how you can, and why you should Plan Ahead For Your Leftovers.
Unique Ways To Put Leftover Mashed Potatoes To Good Use
Leftover mashed potatoes are often the last thing you want to face for The Smart Videomarketers Handbook days or weeks after the big feast over the holidays. Everything else gets used up, but there’s that bowl of mashed potatoes, still sitting there.
Finding creative ways to use mashed potatoes in repeat performances is easier than you think. Let’s take a look at a few ways to reuse your leftover potatoes so you will never again be faced with a bowl of spoiled potatoes in your refrigerator.
Breads
Believe it or not, potatoes actually make an amazing flour substitute. If you ever find yourself running low on flour, but have a plethora of mashed potatoes, you are still in luck. One cup of mashed potatoes is proportional to two cups of flour when it comes to baking. This is where potato rolls or potato bread typically come from. Sure, your bread will be a little denser than you might be accustomed to, but it will have a unique flavor that just can’t be beat. You can also use potatoes in addition to using flour to purposely create a heavier, starchier bread.
Pancakes
It always seems like pancake batter never quite makes as many pancakes as the box calls for. Here is another great place where potatoes can come in and save the day. You can use mashed potatoes in your pancake batter to help extend the batter. Just mix in two cups of mashed potatoes in place of one cup of pancake batter and your family and friends will rave about your homemade pancakes. You can also add potatoes along with the regular batter recipe to create more of a side dish pancake, a potato pancake. Include savory ingredients like onions and thyme to serve alongside a main dish like grilled pork tenderloin, chicken, or steak.
Cakes and Cookies
Just like with breads, cakes and cookies can also take the potato substitute for flour. Of course, your cake and pastries will be a little more dense and rich to the palate, but you will be surprised at how great the recipe turns out. A mixture of potatoes and applesauce, for instance produces a moist, heavy pound cake, meant to be served sliced with a heavy syrup or topping like a compote. Drop cookies benefit from the addition or substitution of potatoes because they hold the shape nicely and have a sturdy look and texture.
Casseroles
When making your favorite casserole recipes with cans of cream soup, consider instead using potatoes as a substitute for the soup. Generally speaking, once you get the casserole main ingredients together, all you need is a binding agent, something to bring it all together and give it a creamy texture. Mashed potatoes can do that. The starch in potatoes is often used to help thicken dishes, so you can use this same technique in casseroles. Dilute your mashed potatoes in a bit of chicken or turkey broth, mix in a food processor until smooth, season as needed, then add to you casserole recipe. The potatoes will not only replace the canned soup in the casserole, but they will also add a new level of flavor and nutrition to the dish. This is one starchy carb that gives you something back in fiber.
Soups
Yes, of course you can make potato soup out of leftover mashed potatoes, but as with the casserole trick, you can use potatoes simply as a soup thickener. For instance, if you’re making a creamy broccoli cheese soup that just seems too thin, don’t panic. Put some leftover mashed potatoes in the food processor and blend until smooth, thinning to blend with a bit of milk or broth. When smooth and thick, stir into the soup. Without adding any flour or cornstarch you have a thicker, creamier soup. Use this trick any time you cook a cream soup or chowder. The added bonus is if you mashed your potatoes with cream cheese, sour cream, or just some milk, that just improves the soup even more. And, don’t stop there. If you’re cooking a stew that doesn’t seem to be making that nice thick stick-to-the-spoon sauce, use the same smoothly whipped potatoes and thicken it up.
Having a nice supply of leftover mashed potatoes may not be such a bad thing after all. Once you’ve made your fill of Shepherd’s Pie, Potato Ham Chowder, and Potato Patties, put your leftover mashed potatoes to work for you in some of these new ways.
p.s. I personally can’t imagine a holiday meal without lots and lots of leftover potatoes. But planning for extras will ensure that I have plenty for all my favorite leftover dishes. Yes, plan for extra potatoes and you won’t be sorry! Click on and find out more about Planning Ahead For Holiday Leftovers.
Make A Plan For Holiday Leftovers Before You Plan The Feast
So you have some great ideas for your holiday leftovers. That is all well and good, but by the time you get to the leftover part, the leftovers you planned may not have worked out quite right. How are you going to make an amazing lunch the next day if you don’t have enough leftovers to work your magic? Let’s take a look at how to master leftover magic with just a few ingredients.
Start With the End in Mind
Leftovers are never a problem, except when you plan to use them for something else. All of a sudden, they become a hot commodity and there are never enough left to use in your next recipe. In order to combat this Murphy’s Law of cooking, you must start with the end in mind. When making all of your initial feast dishes, think about what you will need to have leftover for your next dish. Once you have those amounts in mind, then prepare to make what you will need as extra.
For instance, if you needed four cups of stuffing to make egg mountains the next morning for breakfast, prepare your initial recipe and add two or three cups more. This is a good estimate of what will actually be leftover for the next morning while still giving everyone plenty of food to eat the first night. Once you are sure you have enough food left over to use for your next meal, it is time to begin assembling your ingredients.
Plan the Beginning
With every good recipe, a plan is needed in order to make everything work out. Now that you know you have your main leftover ingredient, it is time to pick your other ingredients in order to complete your recipe.
If you’re planning on baking a ham, the leftover ham with pineapple, bell pepper, onion and tomatoes would be make great kabobs for the grill. Leftover turkey with cheese, mushrooms, eggs and cranberry sauce will make beautiful omelets. Once you are sure you have enough leftovers, it is easy to get creative and develop a new favorite recipe with only a few leftovers.
Enjoy the Middle
At this point, all of the hard work is done other than actually cooking the new dish. You have ensured the amount of leftovers you need and planned out the rest of your meal. As you fire up the stove, grill or oven, now comes the time to enjoy this process. Not only are you using up your leftovers, but you are also creating a new dish.
As you cook, you can further your leftover reduction plan by turning the leftovers you have into snacks during the day. Just make sure you leave enough of your primary ingredients to finish making the meal. Once you are done cooking, you have mastered the leftover meal challenge.
So, all you need to do in order to master leftover magic with just a few ingredients is to plan the end, the beginning, and enjoy the preparation. You won’t be stuck staring into a refrigerator jammed with leftovers, scratching your head. You won’t be so overwhelmed that you just keep reheating the same plates over and over. If you plan for your leftover dishes before you even start your holiday meal, and set the stage for your repeat performances, your leftovers will will come off without a hitch!
p.s. What happens when you end up with leftovers nobody wants? Click on this link to learn more: The Leftovers Nobody Wants
Casserole Cooking Tips – Free Report
It’s been getting pretty cold around here which makes this the perfect time of the year to dig out those casserole dishes and bake up delicious one pot or in this case one pan meals that will warm you up and stick to your bones.
As you know, I’ve put together an entire ebook with over 50 casserole recipes together. You still get your copy of Casseroles Made Simple here.
Today I have some more casserole cooking tips for you along with a handful of recipes for you to try. I put it all together in a nice little downloadable report. You can download it below.
Casserole Cooking Tips and Recipes (PDF)
To download this report to your computer, right-click on the link above and choose “Save Link As” or “Save Target As”.
As with all my free reports, you’re welcome to share this with family and friends, mention it on twitter, facebook etc.
Warmly,
Susanne – The Hillbilly Housewife
For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.
You will go from the oven to the table with a mouth watering meal for you family in no time! Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!
Just click on Casseroles Made Simple to order your copy today!
http://www.hillbillyhousewife.com/ebooks/casserole.htm
How To Make Butternut Squash Puree
Preheat oven to 350 degrees.
- Cut butternut squash in half lengthwise and scoop out seeds and thread-like substance.
- Rub cut edge with vegetable oil and put squash, cut side down, on a baking sheet lined with aluminum foil.
- Bake at 350 degrees until squash is soft, approximately 45 minutes to 1 hour, depending on the size of the squash. Test by tipping squash on side and poke with a fork. The squash should yield to the fork easily.
- Remove squash from the oven and let it cool until you can handle it.
- With a large spoon, scoop the cooked flesh out of the shell into a bowl, and discard the shell.
Homemade Vegetable Broth
I’ve fallen victim to a rather lazy trap and I guess it’s time to confess – I love having cans of chicken broth in my pantry. Lots and lots of cans of chicken broth.
I discovered this addiction while I was cleaning out my pantry recently. There they were – six big cans of chicken broth. Adding up the money is what got me thinking about this wasteful habit.
Of course, approximately 9 out of 10 recipes call for chicken broth, so why not stock up? The answer is simple. The cost of canned chicken broth is outrageous.
Typically, I would now be offering up my recipe for making your own chicken broth. But wait. Before you go out and buy a bunch of whole chickens to make your own chicken broth, I had another epiphany.
Why chicken broth?
How To Butterfly A Whole Chicken – Video
A wonderfully easy and frugal meal that I often recommend for feeding a hungry family is cooking a whole chicken. With a few hearty sides, like baked potatoes and a vegetable or salad, a 3 to 4 pound chicken should feed a family of four.
To make roasting a chicken even easier (and faster) I often use a technique in which I “butterfly” the chicken. This is nothing more than flattening the chicken out to make it lay out in the roasting pan. It then roasts more evenly and in less time, and is easier to cut up and serve. Watch this video and the next time you’re struggling with something simple for dinner, give this method a try:
[Read more...]
Turn Meals Into Memories – Old Fashioned Cooking Builds Family Ties
Recently my friend Patti Winker of RemarkableWrinklies.com released her ebook, Memory Lane Meals. This cookbook is subtitled “A Collection Of Recipes Celebrating Cozy Meals From Days Gone By” which gives you a pretty good idea of where Patti’s heart lies – in the warm and welcoming old fashioned meals of her childhood.
Yes, Memory Lane Meals is a “remember when” sort of cookbook filled with the kind of food that was served in cozy kitchens during the 50s and 60s. These were the years when big casseroles and pots full of hearty ingredients were all bubbly and hot when kids got off the bus after school. These are the kind of meals that Patti remembers.
[Read more...]
The Crockpot Meal Plan
I put together a crockpot meal plan for you. Each day of the week you’ll be making a different crockpot main dish. Just add a side if needed and dinner is done. This is perfect for those busy weeks (like the first week back in school for example).
Enjoy!
Crockpot Cooking Meal Plan (pdf)
Warmly,
Susanne – The Hillbilly Housewife
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work your crockpot into your meal plan, how to choose a good crockpot, and even how to convert your favorite recipes to work in a slow cooker.
Click on and order your copy of Crockpot Cooking Made Simple today!
What Is The Best Method For Freezing Pies?
I wish I could give you a simple answer on this, but there are probably as many ways to freeze pies as there are pies!
Some pies simply don't freeze well, regardless of how you do it. For example, custard pies and meringue topped pies are better off fresh baked.
On the other hand, fruit pies are ordinarily considered a successful candidate for freezing. Also, pumpkin pies, mince meat pies, pecan pies, and chocolate pies are freezer friendly.
With that said, there is still more to consider. Namely, should a pie be frozen unbaked or baked?
[Read more...]
Should I Buy An Ice Cream Maker?
Since I came out with the latest HBHW ebook “Homemade Ice Cream and Other Frozen Treats“, I had several readers ask me if they should buy an ice cream maker and if they need one for the recipes in the ebook.
[Read more...]
Quick Summer Recipes That You Haven't Tried
Ready to try some new quick summer recipes? My friends Tawra and Jill from Living On A Dime are sharing some of their family favorites and I'm willing to be that there's something in here that you haven't tried yet. Up until this week I haven't come across the minty peas and onions recipe below and gave it a try. It was an instant family hit and will make a regular appearance on our summer menu from here on out.
Easy and Delicious Summer Recipes
http://www.hillbillyhousewife.com/livingonadime.htm
[Read more...]
Mac 'n Cheese Made With Reconstituted Powdered Milk
Credit for this recipe goes to the University of Illinois Extension – Family Nutrition Program and our friend, Julie Henry, who asked the question – How long does reconstituted powdered milk stay fresh in refrigerator?
In my research, and in my experience, the answer is: Reconstituted (prepared) powdered milk will last, if it is covered and refrigerated at 40 degrees F, 3 to 5 days.
And, I found the great recipe I've posted here. Thank you, Julie, for asking!
I found this recipe particularly interesting because you actually cook the macaroni in the milk; you don't cook it ahead of time in water. If you use whole wheat noodles, just think of all the nutrition that stays in the dish instead of getting washed down the drain in the cooking water.
Try this recipe but be sure to tweak it to suit your family's taste, and budget. Velveeta-style cheese works just fine, but you can add more flavor if you wish with Parmessan cheese or sharp Cheddar cheese. I just use up what I have on hand. You may also want to add some tomatoes, o
nion, or even leftover meat or chicken. Once you have the basic recipe, you can turn it inside out and upside down!
Mac 'n Cheese
- 1 quart prepared (reconstituted) nonfat dry milk
- 2 cups uncooked macaroni
- 2 Tbsp. butter or margarine
- 2 cups cheese, shredded or finely chopped
- 1/2 tsp. salt
Pour milk into large pot and put over medium heat, bringing just to a 'bubble' (do not boil hard).
Turn burner heat down to low and stir in the uncooked macaroni.
Simmer over low heat for 5 minutes.
Stir in butter or margarine, cheese, and salt; stir gently so butter and cheese melts.
Pour mac and cheese mixture into a baking dish.
Bake at 350°F for about 30 minutes or until browned on top.
You can add buttered bread crumbs to the top for a crunchy topping if you wish.
This Mac 'n Cheese dish is so easy to make, you may never again buy one of those boxed mixes!
p.s. If you have questions about reconstituting (preparing) powdered milk, click here for more information: Reconstituting Powered Milk
Cool Summer Picnic Drinks To Wet Your Whistle
There is never a shortage of ideas for cold drinks to bring on a picnic. The reason may be because everyone has at least one favorite refreshing beverage. From fizzy to cool and creamy, there are drinks for every age group at every type of picnic. Let's take a look at a few choices that will cool you off and have you coming back for more.
Kid Coolers
Mixing up a batch of powdered fruit drinks is certainly the easiest way to make kid-friendly drinks to serve at a picnic. However, if you choose to mix up a pitcher of powdered fruit drinks, make it more fun by adding some fizz and sparkle. Once you get the jugs of fruit drink to the picnic, pour in ginger ale or a fizzy lemon-lime cola and add ice. Pour into tall plastic picnic glasses and enjoy. A fun trick to keeping the flavor of your drink rich is to make ice cubes beforehand using another batch of the same fruit drink. Choose fun ice cube trays in different shapes to add even more interest.
Consider a big pitcher of homemade lemonade to surprise and delight thirsty youngsters. Bring the lemonade in a sealed jug and pour into a pitcher at the picnic. Then add freshly sliced lemon circles to brighten the service. Pour over ice into fun picnic glasses and add a colorful straw. Again, make a second batch and turn it into ice cubes and your glass of lemonade won't get watered down.
Slushies are another standard cooler that we all love at our picnics. The first slushie that comes to mind is a watermelon slushie, of course. Cut and seed a watermelon and put in blender or food processor, and blend. Strain the watermelon through a sieve or cheesecloth and put into a plastic food bag or other container and put in the freezer. Keep frozen until you are ready to enjoy, then put frozen watermelon into a pitcher and pour in lemon-lime soda, stir and serve. Great slushie without having to bring your blender to the picnic.
Adult Coolers
There are many refreshing coolers for adults who enjoy a bit of the spirits, as well. A popular cold drink contains equal parts homemade lemonade and iced tea, with just a splash of vodka. Of course, you can leave out the spirits and enjoy one of the most popular summertime drinks around.
Save the serious wines for big meals in candlelit dining rooms. Sweet, light, crisp wines are perfect for a picnic spread of meats, cheeses, and fruit. Serve the wine cold and over ice if desired. Many wines are perfect mixed with sparkling tonics. Think about a big pitcher of Sangria with fruit floating merrily about the top. Summer picnics are all about color and freshness, and these beverages are a great place to start.
Of course, beer is another popular cold beverage on a summer day. Keep bottles of beer on ice an
d a bottle opener nearby if necessary. Rather than serve the same old tired variety, choose something unusual. A favorite for gourmet picnics is ginger beer. The flavor compliments all the hard work you put into creating the special dishes for your picnic. Look around for other fun labels, especially local or regional labels if possible. Make each bottle a surprise and a conversation starter.
Iced Coffees
Think beyond breakfast when you think about coffee. This stimulating drink can boost your spirits throughout an active day. Iced coffees require only a few ingredients; ice and coffee. However, the best iced coffees include cream, milk, and flavorings.
Start with a strong brewed coffee. Choose any coffee that appeals to you. Hazelnut coffees are some of the most popular in iced coffees. Cool your brewed coffees and pour into jugs for transport to your picnic.
To serve, you will want tall glasses, ice cubes, milk or cream, and other flavorings. Some popular iced coffees start with a little chocolate syrup, then coffee, then milk and ice. Stir up well, and you have a cold and refreshing mocha coffee. You can use powdered chocolate, too. Any way you stir it up, you are sure to please, and surprise, your guests with tall frosty glasses of their favorite breakfast beverage in the middle of the day.
Let your imagination run wild when it comes to beverages for your picnic. Whatever you enjoy at home, you can enjoy at your picnic. Mix and match your favorites and come up with great combinations that will impress and please your guests, and yourself!
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Desserts For Your Summer Picnic
When you plan your picnics this summer, don't be afraid to include some fabulous desserts. Think beyond the conventional desserts you would serve at home, and you'll discover lots of yummy desserts that transport well to your picnic site, and are tasty, too. Start right here to get ideas for desserts that work outside the house just as well as inside.
Make It Easy
First thing to remember is, you don’t want to slave in the kitchen for hours to come up with a dessert that delights the crowd. The second thing to consider is picnic food needs to be portable, something that’s easy to transport and holds up well outdoors.
Think simple, and you’ll be in great shape. Key lime cupcakes sound exotic, but they are super simple to make and transport very well. What about some classic banana bread with added walnuts for crunch? Of course, it's summer so a colorful and healthy berry salad with a little vanilla and honey drizzled over the top is a perfect choice. Another simple dessert is grilled peaches or pears with a little butter, cloves, and sugar, that you can either eat cooled or re-heat on the grill when the burgers and hot dogs come off.
Brownies, cookies, and cupcakes have endless varieties, and you can keep them fresh in air-tight containers all day long. For a little exotic flair, try some cream cheese, granola, sour cream, or ganache in your recipes, and see the surprise when you guests bite into what they think is an 'ordinary' cupcake.
Summer Pies
The humble pie is the glory of any summer picnic or cookout. You can stay with the classics, or branch out a bit. Either way, pies typically travel very well, can often be eaten at room temperature, and never disappoint. Go off the charts with seasonal favorites like blueberry, raspberry, strawberry, peach, and rhubarb, or choose old fashioned favorites like coconut cream, banana cream, and, of course, apple.
The variety of pies is endless. From fruit and berry pies, to no-bake and cheesecake, a picnic pie makes the day’s events seem complete. The point is, you can’t go wrong with a pie. For fun you might want to try some pies that are out of the ordinary, like peanut butter pie or cream cheese pies with fruits like kiwi or mandarin oranges mixed in.
No Bake Alternatives
Not in the mood for baking? No problem. There are plenty of fruit salads, smoothies, popsic
les, tarts, parfaits, and other frozen desserts to keep a whole host of people happy. Think of the exotic possibilities of things like cantaloupe popsicles, Italian gelatos and tartufos, sorbets and sherbets. And, don't forget the summer favorite, gelatin salad. Use fruit, berries, and ice cream or whipped topping to make your salad fluffy and sweet and you'll hear no complaints from your guests.
If keeping frozen treats frozen is a problem at your picnic, there are still no bake options to consider. There are many recipes for easy 'drop' style cookies that are very easy to make. Find a fun recipe and even the kids can join in making them. There is no oven involved and ingredients are often pretty simple. You literally just drop the cookie dough by teaspoons onto a cookie sheet and let them harden either at room temperature or in the refrigerator. Very simple and very tasty, which is a great combination for a casual picnic treat.
Summer picnic desserts are numerous, and the creative mind will find it easy to be original. Each time you’re called upon to come up with another fantastic finishing touch to a summer picnic, remember to keep it simple and sweet for a dessert your family and friends will remember.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Serving Salad Safely At Your Picnic
A picture perfect picnic typically includes a spread of beautiful, and tasty, salads. The classics include potato salad, bean salad, lettuce salad, and Jello salads. But, how do our favorite salads go from the kitchen to the picnic table with the least amount of trouble, or worry? Let's take a look at a few tips for safety and serving:
Potato Salad
Most everyone who makes potato salad has a favorite recipe, something their mother or grandmother made, so you don't need a new recipe here. What you need are safety and serving tips. The debate about food safety has pushed the humble potato salad into the limelight in the last few years. Normally, the worry is over the mayonnaise, or more specifically, the raw egg used to make mayonnaise. However, this reputation for 'mayonnaise spoilage' is undeserved. Store bought mayonnaise is made with pasteurized eggs to kill harmful bacteria. Also, mayonnaise that is commercially produced has high acid and preservative levels that actually kill bacteria.
Even so, you want your mayonnaise, and your potato salad, to stay cold. There are several tricks to ensure your potato salad stays cold and safe to eat. Start with cold potatoes. Dice your potatoes before boiling them, then spread the drained potatoes out on a large rack over a baking sheet and put them in the refrigerator to cool completely. Now when you mix in your mayonnaise dressing, it stays cold. If you choose to cook your potatoes whole before dicing them, use the same cooling method.
Use a dressing that doesn't contain raw egg if you're still concerned. You can make a simple dressing out of a mixture of flour, water, dry mustard, vinegar, eggs, salt and pepper, and cook it over very low heat until thickened. Or, you could opt to toss the potatoes with a dressing made by whisking together a tasty vinaigrette and mashed cooked egg yolks. You can forget the eggs entirely and toss your potato salad with just an oil and vinaigrette style dressing, adding yellow mustard and paprika for color and flavor.
To ensure your salad stays cold at the picnic, serve in two or three smaller bowls rather than one large one. Set each bowl, covered, in a larger bowl or cooler of ice, and keep the bowls shaded the best you can, even by draping a towel over if needed to keep out the sun and keep in the cold.
Bean Salad
This salad, especially the three-bean variety, is a potluck favorite. For some people, worry over mayonnaise plus the time it takes to make a potato salad are reasons to go with the whole bean salad idea. For others, bean salads are just tasty, colorful, and refreshing.
Start with a variety of canned or cooked beans. You want to choose solid, sturdy beans that hold up well to tossing and turning. The quintessential Three Bean Salad contains kidney beans, green beans, and yellow or wax beans, but you can add any of your favorites. I would, however, discourage adding black beans to a mixed bean salad unless you don't mind everything turning black. Save the black beans for a black bean salad.
Once you've chosen the beans, choose the flavorings. A simple Italian salad dressing is a quick mix, but you can use any vinaigrette style dressing you like. You want a nice balance of vinegar and oil, not too much of either. Add chopped celery and sweet onions for crunch and your salad is ready. And don't forget additional herbs like chopped parsley if you like.
This type of salad is especially good nice and cold, but can reach room temperature without worrying about it. Try to keep it on ice during your picnic to ensure it stays refreshing.
Green Salad
This category includes everything in the vegetables or greens department. A simple mixed salad with lett
uce, tomatoes, and cucumbers is classic, but these salads can, and should, be a lot more inventive.
The concern about lettuce or vegetable salads is to keep them crisp and fresh. The only way to do that is to keep some of the ingredients separate. This causes a bit of trouble at the picnic because you have to put the salad together, but if you plan ahead it won't get out of hand.
All the greens and vegetables should be washed and thoroughly dried, then many of them can be packaged together. Anything with a lot of moisture by nature, like tomatoes and cucumbers, should be packaged separately, but lettuce, broccoli, cauliflower, and other greens are alright in the same container. And, by all means, remember to keep the salad dressings separate.
Keep your ingredients in coolers until you are ready to assemble. Serve the salad by tossing everything together at the last minute, then setting the dressings out on the table in a bucket with ice. If you have shredded cheese as a topping, be sure that is on ice, as well. Any 'dry' toppings like nuts, sunflower seeds, or croutons can be left out on the table, not on ice. As long as you keep everything that you would normally refrigerate over ice, you shouldn't have any worries and your salad will stay fresh and tasty.
One reminder; green salads have a tendency to get watery and limp after sitting out for a time. For that reason, only toss together as much salad as you think you'll serve in a short time. You can always toss another salad together when that one is gone.
Jello Salad
These salads are a whole topic to themselves. There are so many varieties that I couldn't begin to cover them all. I do, however, have one suggestion to make about serving a gelatin salad at a picnic. Don't bother with a molded salad. They tend to lose shape quickly. Even when kept on ice, the top, the part out of the ice, will start to drizzle down the sides.
One thing we have done to keep Jello a little longer is to make the Jigglers instead. You can actually turn a lot of Jello recipes into Jiggler recipes. Go ahead and experiment using less water in the recipe and mix in the fruit or whatever you wish. You will end up with thicker Jello, basically, which will not melt quite as fast.
When it comes to picnics and salads, you just need to know a few tricks to serving them safely and keeping them fresh, crisp, and tasty. Planning and preparation are the key ingredients to any picnic salad. Once you have done that work, you are ready to share your favorite salad recipe with your picnic guests with confidence.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Fanciful Salads To Satisfy Every Appetite
If your salads are becoming boring, you need to re-think the basics and spruce up those greens. Check out these fanciful salads that boost your enthusiasm for eating these healthy sides and enjoy the crunch of some good greens for the picnic months ahead.
Robust Salads Are Built On Protein
Most salads have the right basic ingredients, they just need a little kick now and then to make them truly scrumptious. One way to add a powerful punch to your salad is to include some protein, namely in the form of seafood, meats, beans, cheese, or other protein sources that make a meal out of your salad plate.
Try fresh cooked shrimp, canned salmon or white albacore tuna on top of your bed of greens. Perhaps your salad would benefit from black or re-fried beans for a Mexican twist. Juicy grilled chicken, thinly sliced into strips, could add a smoky barbecue flavor to a simple salad. If you choose different marinades, you'll get different flavor influences. Think of marinading beef in Teriyaki before grilling. Then those delicate, thin strips will blend well with ingredients borrowed from Asian cuisine.
Cheese is another good protein source for salads, and there’s no need to settle for standard shredded varieties, either. Toss in some pan-fried goat cheese with pine nuts for a double dose of protein power. Explore a wide range of cheeses, including both the hard cheeses like Asiago, Parmesan, and Gruyere and the soft cheeses like Feta, Bleu, and Ricotta. Use fresh cheese and shave or crumble on top of your salad to add interesting textures, flavors, and protein, as well.
Sweet Salads Are Meant To Surprise
A classic salad that always surprises is the Waldorf salad, made with a variety of fruits, including apples, cherries, dates, grapes, or even fresh pineapple. Ambrosia salad is an explosion of fanciful delights, including bright colors and the sweet flavors of mandarin oranges, blackberries, strawberries, grapes, coconut, and even maraschino cherries, but the name says it all, so don't limit your choices.
Then there are big fruit salad bowls filled with everything from watermelon to berries, bananas, and grapes, apples, kiwi, mango, pineapple, cantaloupe and a host of other fruits in between. Add crunch with nuts like walnuts, pecans, pistachios, or almonds.
Using a light vinaigrette dressing may sound odd with all that fruit, but the touch of savory brings out the sweet juices and makes the salad taste all the better. You can also toss the fruit salad with a mixture of cream cheese and whipped topping, or vanilla yogurt. The options are as varied as your taste buds.
Gourmet Salads Call For Clever Ingredients
For a truly unique salad creation, you have to go deeper into the range of greens you use in your salads. Look at food in a whole new way and choose combinations of flavors and textures that will light up the eyes of guests as they taste your best eff
orts.
Try mixing eclectic greens like endive, arugula, and watercress with avocado, crab meat, Greek olives, and grapefruit, along with hard-boiled eggs for a fresh take on a classic salad. Sprinkle a touch of nutmeg and cinnamon with golden raisins and chopped tart apples, and toss with shredded cooked chicken or turkey, and a touch of balsamic vinaigrette for a delightful new salad. Go tropical with mango, papaya, figs, or summer melons, adding the right compliment of spice like ginger, curry, or fresh mint. Top with toasted coconut for a truly fanciful salad.
Seeds and Sprouts Add the Finishing Touch
No matter what you put in your salads, you’ll always want to have an eye-catching topping that completes a gourmet creation you can be proud of. The best choices are often seeds and sprouts, since they add texture and depth to all types of salads for all types of meals. Seeds add color and dimension, almost a solid, formidable look, while sprouts are often heaped on in a big fluffy pile, providing a playful and unruly look to the salad.
For seeds, you could choose sunflower, pumpkin, sesame, milk thistle, or alfalfa seeds, just to name a few. With sprouts, you have mung bean sprouts, broccoli sprouts, and alfalfa sprouts. Then there are the lesser known choices like radish sprouts and clover sprouts. These types of ingredients go very well with most salads but especially with dishes that are made with quinoa, tofu, tempeh, and jicama.
Fanciful salads are perfect for picnics and cookouts. There should be nothing plain or boring when it comes to feasting in the great outdoors. With a little imagination, and time to seek out unique ingredients, we can walk away from conventional thinking and create wonderful, fanciful salads to enjoy.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Dress Up Your Summer Side Dishes
If the summer side dishes you’re thinking of this year seem a little mundane, we can help. There are plenty of creative ways to dress up those old favorites in no time, giving you and your guests plenty of tasty new dishes at your next picnic or cookout.
Summer Salads and Slaws
A great way to wow the crowd this summer is to create any number of new salad and slaw combinations. A summer slaw with ingredients like diced apples, bell peppers, carrots, and nuts gives your picnic meals a crunch people will love. Use corn and beans with a lively vinaigrette dressing and pimentos for a little summer spark as perky as the Fourth of July. And, when it comes to perky, don't forget fruit in your salads and slaws. Chunks of fresh pineapple in a cabbage slaw is a surprisingly refreshing take on an old favorite.
Add a little horseradish or fresh vinegar to your slaw dressing for a fresh, tangy appeal. Shred, slice, or even curl your ingredients as thin as possible for a colorful and attractive impression. When you take the time to prepare your ingredients a little differently, your salads take on a whole new look, and taste.
Don't forget all those fresh garden vegetables. Tomatoes, beans, spring onions, beets, peas, radishes, broccoli, and cucumbers can turn any salad into a celebration. Fresh herbs like parsley, thyme, and basil will give an ordinary salad the boost it needs to gain favor at any picnic table.
Spicy Gourmet Sides
Summer is also the time to get a little spicy, with ingredients, that is. Serving chutneys, relishes, salsas, and other spicy sauces alongside your summer dishes will perk up any meal. Chips and veggie snacks can be served with spicy dips, too. After all, you've got plenty of sweet lemonade and other drinks to cool you back down.
Those who enjoy a little heat in their summer meals relish the opportunity to add some jalapenos, crushed red pepper, cumin, cilantro, cayenne, and other spices and herbs to their favorite side dishes. For instance, instead of serving your regular potato salad, spice it up with cumin. Chopped jalapenos added to your favorite baked bean dish will have your guests clamoring for more. Every picnic side dish you can think of probably has a spicy ingredient or two that could be added to give it a new twist.
Create New Comfo
rt Food Casseroles
Some big gatherings call for classic 'comfort food' dishes like Green Bean Casserole or Au Gratin Potatoes. But why not get creative and try something a little different? Instead of green beans, why not create new classics like corn casserole or corn pudding. Take a look at turning a variety of vegetables into creamy comfort foods you and your guests will enjoy just like the old classics.
A great substitute for potatoes in casseroles is cauliflower. This healthy vegetable can be mixed with cheeses, onions, and other vegetables for a hearty summer side dish that will complement a number of main dishes at your next picnic. You can also create dynamic new comfort-food casseroles by mixing rice or small pasta with a number of colorful vegetables, like eggplant, summer squashes, zucchini, broccoli, or beans.
So you see, gourmet summer side dishes simply require ingenuity, not culinary finesse. Creativity is really the key to making a new family favorite that will have people begging for more. Spend a little extra time in your grocery store and you’ll find plenty of possibilities for dressing up the side dishes you already love.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Summer Side Dishes – Traditional Sides With A Whole New Personality
Picnics and cookouts require lots of food to satisfy hungry, active people. Like any other menu item, your summer side dishes shouldn’t be limited to standard ingredients, just because that's how Mom always make them. Here are a few ideas to get you thinking about how to turn traditional side dishes inside out and upside down.
Deconstruct the Classic Summer Salads
Make common salads uncommon with a little deconstruction. Taking your regular Potato Salad from ordinary to extraordinary may only require a few tweaks of your old recipe. For instance, use new red potatoes with the skins on, or Yukon Gold, and add a bit of tarragon infused olive oil and crème fraîche instead of your basic mayonnaise dressing for a different flavor. Or depart entirely from your grandmother's potato salad with a homemade remoulade style dressing. Toss in radishes, cucumbers, and even okra for a whole new experience. Of course, next time you may want to try capers and pimentos.
How about that quintessential favorite Three Bean Salad? Why limit yourself to three? Combine a bevy of beans for delightful combinations, choosing a variety of colors, textures, and flavors outside of the traditional green, wax, and kidney. If you add the right complimentary ingredients and spices to any ordinary summer salad, a world of flavors will be yours to explore with free abandon.
Use Exotic Ingredients
Sometimes all it takes to turn a side dish upside down is to incorporate something unconventional, something you wouldn’t expect to 'work.' Take tabouleh or couscous, for instance. Both are staple ingredients in a number of Mediterranean dishes, but they can also dress up a corn and tomato salad very well. Consider using quinoa in salads and side dishes. This nutty seed tastes great cold or hot and can be used in so many ways to add flavor and super-nutrition to a variety of dishes.
With the right spices, a side dish can even take the stage all by themselves with extra touches that range from tangy lemon juice, dill, parsley, mint, chives, Dijon mustard, sun-dried tomatoes, olives, and other delicious delicacies. With the right spices, herbs, and sauces, a simple lettuce, cucumber, or any salad can become a taste sensation.
Try a Different Combination
The key is to be creative with your combinations
. Green Beans Almondine is a popular side dish during the summer when green beans are fresh and plentiful. But, why not change things up a bit and substitute chopped walnuts for the almonds. It's all about serving familiar summertime dishes at your cookout or picnic, but making them a bit unexpected. Perhaps you are making a classic creamy broccoli salad with raisins. Substitute dried cranberries for the raisins. It's all about putting a new twist on an old favorite.
There are a number of beautiful summer squashes that are delicious when just baked and served alone. However, a mixture of squash, sautéed together in butter and oil, with onions, garlic, bacon, or a variety of other ingredients, will turn a simple squash side dish into a colorful production. Don't forget to add a sweet or savory surprise by adding spices, sauces, or other condiments to your new squash side dish.
Turning summer side dishes upside down doesn't have to cost a lot or take lots of time to prepare. Just take a look at your favorite picnic recipes and rethink the ingredients you are already using. Try something a bit unconventional and enjoy your new side dish favorites.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Beyond The Sandwich – Ideas For Picnic Main Dishes
A picnic is in the planning. You pull your picnic basket out of its hiding place, start washing up your plastic utensils, plates, and cups. You throw the checkered tablecloth and napkins in the wash machine and everything is ready. Well, almost ready.
What about the food? You can make the same sandwiches you've always made, or you could give this picnic a whole new flavor. Bringing a good main dish on a picnic, without making it into a sandwich, doesn't have to be difficult. You just need ideas for new ways to serve food. Let's explore a few ways to make and bring meat, poultry, and seafood to a picnic.
Kabobs
For easy and tasty eating, consider making small shish-kabobs. For meat eaters, cut lean cuts of beef or pork into small chunks, then marinade in a variety of flavors, herbs, and spices. Grill your kabobs at home, then pack up and you're ready to go. Each bite is like a miniature grilled steak.
A great thing about kabobs, besides the ease in eating, is you can marinade the pieces of meat in several different bowls using flavorings that suit different people. For instance, if you have guests who enjoy Cajun, mix up bowls of spicy combinations of ingredients like cayenne pepper, cumin, hot sauce, brown sugar, and oil. For the youngsters, a less spicy marinade may be in order. The idea is, you can have more than one choice.
Along with beef and pork, poultry and seafood are a natural choice for kabobs. Pieces of chicken or turkey can be either marinaded or coated with a crunchy topping. Treat them like you would fried chicken. Include a little grated Parmesan cheese for a very kid-friendly taste. If you like the flavor of Buffalo Wings, go ahead and spice them up with hot sauce, then be sure to have bleu cheese dip along for the whole experience.
Whole shrimp is what shish-kabobs were made for. You don't need to add a lot of seasonings to make people clamor for the skewers with the shrimp attached. If you wish, however, you can marinade the shrimp for a different flavor. Again, grill the shrimp quickly at home and let them cool before wrapping them for your picnic basket.
Hearty Hors d'oeuvres
Consider some of your favorite meaty appetizers for your next picnic. Create beautiful pinwheels out of thinly sliced beef strips covered in cream cheese flavored with shallots, black pepper, cumin, and finely shredded sharp Cheddar cheese. Use ham slices to wrap up asparagus tips along with strips of baby Swiss cheese. You can even make a Ruben pinwheel by mixing a little sauerkraut in cream cheese and Thousand Island dressing and roll up with ham or corned beef, thinly sliced. Be creative and mix and match ingredients.
Think about making a nice big stack of beef or pork meatballs, then serving them with toothpicks. Or how about your favorite little potluck weenies? Make them ahead of time in your favorite barbecue sauce, then remove and let cool. Bring in a container with skewers or toothpicks for serving. Another very hearty hors d'oeuvre is large kielbasa or bratwurst chunks, cut on the diagonal, and simmered
in sauce or grilled.
Crostini or toast points is another familiar way to serve hearty hors d'oeuvres. Top crostini with slivers of roast beef, arugula, feta cheese, and a drizzle of olive oil. Smoked salmon is also the perfect topping, along with a little cream cheese and a thin slice of sweet onion. Fresh tuna, diced, then marinaded in olive oil, white wine vinegar, lime juice, sesame oil, and cilantro can be served on toast points as another satisfying seafood dish. Of course, don't forget the shrimp. A simple bowl of peel-and-eat shrimp with a few dipping sauces is perfect for a picnic on a hot summer day.
Salad Mains
No discussion of new ways to serve meats, poultry, and seafood at a picnic would be complete without talking about salads. Big bowls of fresh greens make an excellent base for many meat dishes. A classic combination of meat and salad greens is a taco salad. Flavor up shredded or ground beef and pork and go from there. Choose anything you would typically put in a taco and turn it into a salad. For a picnic, pack the meat and other ingredients separately from the salad, then combine before serving.
Shredded or diced chicken or turkey can be combined in a variety of salads. Poultry goes especially well with fruit. Consider starting with a bed of greens then adding grapes, pineapple, apple, or even grapefruit sections, along with a variety of crunchy vegetables and nuts along with your poultry.
Flaked fish over a bed of cabbage marinated in balsamic vinaigrette is a fun salad for a picnic. Make sure the fish is a good solid texture. You can also use shrimp or crabmeat to create wonderfully satisfying main courses using crunchy salad greens and other vegetables or fruit as a base.
A picnic needs a main attraction, but it doesn't have to be a big sandwich or even a chicken drumstick. Re-think your main dish and serve your meat, chicken, or seafood in new ways that are both fun and tasty.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Inside The Sandwich – Beyond Cold Cuts
It's picnic time! You reach for your sandwich recipes and realize that you've served the same things for as long as you can remember. You have gotten so bored with the classics that not even tweaking them a little is appealing anymore. And, like many sandwich aficionados, you have already run the gamut of bread choices, from pumpernickel to crusty Italian bread to wraps, and way beyond.
How do you break free from the traditional sandwich ingredients? It seems you've tried it all already, or have you?
The Main Event
Let's begin with what many of us consider the 'main' ingredients of a sandwich and take a look at a few options.
Beef
A pile of thinly sliced roast beef is filling enough, but what about a nice thick steak? No, it's not new, but often forgotten outside the local pub. Choose a very lean steak, like sirloin, that is less than an inch thick. Grill quickly in a hot skillet until done to your liking, then let cool. Now, isn't that better than a stack of cold cuts?
Pork
One of our favorite sandwiches is pulled pork, but it's also one of the most common. To break through this traditional favorite, use thinly sliced grilled or roasted pork tenderloin. This particular meat is tender and juicy and shaped just right for little sandwiches. Or, lay a row of thin slices on a baguette for a bigger appetite.
Chicken
What can you do with chicken that hasn't already bored you to tears, such as deli sliced or chopped and made into chicken salad sandwiches. How about pounded into cutlets and rolled in crushed pecans, then fried. This adds crunch and flavor to your plain chicken sandwich. Let cool, and either slice and build a wrap or pile high on good bread and add your favorite sandwich fixings. Or, if the cutlets are thin enough, you can even use them to form fancy roll-ups.
Seafood
Put away that can of tuna and think way outside of that aisle. Any seafood you like can be thrown between two pieces of bread or into a tortilla wrap. Think fried oysters, spicy shrimp, and flaked crab meat. Layer fish filets with crawfish and a variety of greens for a double-decker you are sure to enjoy. Smoked salmon has enough flavor to carry a sandwich all by itself and make it stand out like nothing else.
Other Goodies
Peanut butter and jelly, cheese, and all those sandwiches we know and love can have you bored, too. Instead of PB and J, how about a PB and B – that's peanut butter and bacon. That may not be new, but instead of just laying a few pieces of bacon on top of your peanut butter, crumble the bacon up and mix it in for delightful array of textures and salty goodness. If you want a PB and J, choose a jelly that perks up your sandwich, like a pepper jelly. The same goes for cheese sandwiches. Choose unique, flavorful cheeses to satisfy even the most gourmet palate.
The Accessories
When it comes to the accessories of a sandwich, you can go crazy. Once you&
#039;ve chosen your 'new' main ingredient, look around for new accessories to add crunchy, creamy, and flavorful elements to your sandwiches.
Crunchy
Instead of just slicing an onion on top of your steak sandwich, use shallots which have a delicate mix of onion and garlic flavor. Forget the lettuce, and put a layer of arugula or watercress on your sandwich, or even shredded cabbage. Try adding apple or thinly sliced celery sticks for even more crunch.
Creamy
If you reach for the mayonnaise to mix up a creamy spread, stop. Grab some Greek yogurt instead, or maybe some guacamole will do. Do you like olives? Go ahead and mash some up in your cream cheese for a savory addition to any sandwich. A little hummus makes a nice change from the usual mayo or mustard.
Spicy
Spices and seasonings are all across the board. From fresh dill sprinkled over a cucumber sandwich to jalapenos chopped up in your egg salad sandwich instead of pickle relish, you can find all sorts of flavor combinations that will boost your sandwich's appeal.
Cumin, curry, and cayenne are the basics for any sandwich maker who wants to spice up chicken salad or seafood. But, don't forget sage, thyme, and rosemary for pork and beef sandwiches. Sprinkle on generous amounts and your sandwich is gourmet right from the get-go.
And, let's not forget the herbs. Don't limit your imagination when it comes to fresh herbs. Buy a variety and add them to sandwiches in layers by mixing in the spread, or by marinating the main ingredient in them.
Finding totally new ingredients to put between two pieces of bread can be a challenge. But, with just a stroll down the grocery aisles, and an open mind, you could produce some surprising results. A new attitude toward sandwich ingredients can pay off with a great new treat in your next picnic basket.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Outside The Sandwich – Beyond Bread
For many people, a sandwich isn’t a sandwich unless it’s encased in two pieces of bread, most often one of only a few standard varieties – white, wheat, or rye. Some people don’t even know that dozens of flat, sweet, and corn breads, like broa, lavash, papadum, and zwieback, even exist.
Thus, you can literally reinvent your sandwiches simply by substituting other breads filled with your favorite ingredients. Let's take a look at a few ideas to start you re-thinking your bread choices when making your next picnic sandwich.
Hard Crusts
Ask the French or the Italians about bread, and their first choices will be hard breads like baguettes, boule, or fougasse. These choices add gourmet flair and flavor to more traditional sandwiches. As an added bonus, these breads make it easier to stack juicy, messy ingredients inside without worrying about having your tasty ingredients end all over your hands instead of in your tummy where they belong.
Grilled or Pressed Breads
Then there are those sandwiches that have been grilled, something many sandwich shops call paninis. Although not a specific type of bread, there are some common types used to create grilled sandwiches that are pressed with those familiar grill marks. Grilling and pressing gives a sandwich added flavor and texture, and a delightful appearance. Ciabatta, foccacia, and sourdough are some of the more popular bread choices you will want to try.
Wrap and Roll
Sandwich bread varieties don’t stop there. In fact, some sandwiches don’t even require traditional breads to be complete. Take tortilla wraps, for example. The versatility of these lightweight flatbreads makes them tasty candidates for combining with common sandwich ingredients like meats, cheeses, lettuce, vegetables, and dressings, as well as less common sandwich makings like grilled fish and fruit.
You’ve probably seen these wraps beginning to replace traditional sandwich breads, even in the fast-food joints. With a wide variety of tortilla flavors like tomato-basil, spinach, sun-dried tomato, corn, and flour, it's not difficult to create new tastes in the A
merican diet. These soft tortillas are commonly used to make the pinwheel and roll-up sandwiches seen at parties and special events, but certainly are also a perfect choice for easy to eat sandwiches in a picnic basket.
In addition, many countries have their own flatbreads they use to make delicious sandwiches. In Norway, it’s lefse, used in rakfisk wraps with potatoes, onions, and sour cream. In the Middle East, it’s lavash, used by Jillian Michaels as a secret weapon of one of her most popular diet plans. People in Afghanistan bake a vegan flat bread called bolani, stuffing it with any number of vegetables and potatoes.
There are enough bread varieties to allow for individual tastes and exciting new possibilities with our 'standard' sandwich ingredients. Try a few of these exotic breads at your nearest grocer or bakery, and you’ll soon discover how easy it is to travel the world of flavor and variety with sandwiches that excite your palate and sense of adventure.
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
Creative Twists For Classic Sandwiches
Even though you may have your favorite sandwiches, you’re bound to get tired of them once in a while. A picnic is the perfect time to put a creative twist on some classic sandwiches that will taste refreshingly different by your design.
Create a Whole New Club
The club sandwich is certainly one of the all-time favorite choices in restaurants and at home as well. This double-decker sensation usually contains turkey or chicken, mayo, tomato, romaine or bibb lettuce, and of course, bacon, all stuffed between layers of toasted bread.
But that doesn’t mean there isn’t room for a little creativity with your Club. Substitute fresh cabbage for the lettuce for a healthy crunch, or try some prosciutto or ham as an alternative to bacon. Add a little sun-dried pesto or Dijon mustard for a little spicier flavor. You could even veg-out the classic Club with meatless vegetable patties from your grocer’s produce section.
Pamper Your Pastrami
How about those old-fashioned deli stand-bys, the Pastrami on Rye, or the Reuben? These days, you have endless options as substitutes for standard ingredients. If you’re up for a change, you might forgo the spicy brown mustard for thin slices of red onion and spicy Pepper Jack cheese.
Speaking of cheese, there’s always a little variety in a hearty brie or havarti over the standard Swiss cheese. Also, think about your choice of bread. Bagels, hoagie rolls, and tortilla wraps also make good substitutes for rye bread, especially when you choose the onion toasted or flavored varieties.
Build Your Own BLT
What sandwich shop would be complete without the classic Bacon Lettuce and Tomato sandwich? Yet, with a little creativity, you can make your own classic favorite with a few exotic ingredients. Guacamole or hummus, for instance, make great substitutes for mayonnaise. Maybe a little arugula, watercress, or bitter greens could stand in for your everyday variety iceberg or romaine lettuce.
Make it a 'BLC' with a number of different chees
es like Muenster, Gouda, or a super sharp Cheddar. Again, for those health conscious folks trying to avoid traditional bacon, you could go with grilled strips of tempeh, turkey bacon, or vegan substitutes.
Heck, shred the bacon, lettuce, and tomato into a hot dog bun, add a little relish, and think of Coney Island. We’ve even seen gourmet chefs incorporate smoked salmon, BBQ shrimp, and lobster into fancier versions of BLTs. These may come with uncommon price tags in the fancy restaurants, but you can make them at home for your next picnic at a fraction of the cost.
As you can see, your imagination is all you need to create different takes on the old classic sandwiches. Choose a variety of ingredients to create a unique twist on old favorites. The choices you make could become healthier choices for your family that create more excitement at lunchtime… or anytime!
p.s. Summertime cooking calls for cool cooking. Whether you're grilling something scrumptious, tossing a tasty salad, or piling a sandwich high with goodies, you need recipes and ideas.
We've put together a nice collection of tips for cooking cool along with recipes for everything from grilled meats, vegetables, and desserts (yes, desserts!), to fruit salads, veggie salads, rice salads, and bean salads.
Put away your cast iron Dutch oven, your roasting pans, your soup pots… it's time to cook cool! Click on this link and order your copy of Summer Cooking – Keeping It Cool While Keeping Your Cool for ONLY $7 and start enjoying cool cooking today!
How To Make Simple White Sauces With Milk Or Chicken Broth
Many recipes of all sorts call for a thickening, creamy ingredient. Often this ingredient is a “cream of” soup of some sort. Just think of all the casseroles and side dishes you make. One that comes to mind right away is the classic holiday favorite, Green Bean Casserole.
But, many of us just aren't comfortable dumping in a can of cream of chicken, cream of mushroom, or cream of anything soup just because it's handy. Not only is it expensive, but the ingredients leave much to be desired.
If you want to save money and control the ingredients in your recipes, you need to replace those prepackaged additives that are the basis of so many recipes ever since the invention of canned soup.
For everything from Green Bean Casserole to Macaroni & Cheese to gravies to cheese sauces, these white sauce recipes will be your new beginnings for every recipe you make that needs a smoothy, creamy touch. You may just have bought your last can of soup!
Thick white sauce:
- 3 Tbsp butter or margarine
- 4 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Medium white sauce:
- 2 Tbsp butter or margarine
- 2 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Thin white sauce:
- 1 Tbsp butter or margarine
- 1 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Put mediu
m sauce pan over low heat and add butter.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all milk or chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
These recipes are simple to make and can replace all those cream of soups and sauce packets you have in your pantry now. Save money and control the ingredients in your cooking with old fashioned white sauces.
Make even more convenience foods right at home! You'll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!
Is Quinoa Gluten Free?
Quinoa is called a grain substitute, but not a grain at all. It is really a seed. The good news, it is definately gluten free.
Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta / rice sections.
Quinoa is very nutritious and can be used in place of rice. Quinoa is a complete protein and supplies all nine essential amino acids. It is high in lysine and is an excellent source of protein.
With Susanne on a spring cleaning expedition, and getting all of us fired up to get our spring cleaning done, I thought I would offer up a recipe that is easy, nutritious and delicious. Hope you enjoy this.
Quinoa with Turkey and Spinach
Ingredients:
- 1 1/2 Cups Quinoa Grain
- 2 Cups Homemade Chicken Broth or (Gluten Free Store Bought)
- 1 Teaspoon ground Cumin
- 1 1/2 pounds Turkey Tenderloin
- 1/4 Teaspoon Salt
- 1 medium Onion diced
- 2 mild Green Chilies, stemmed, seeeded, and chopped*
- 1 Squash, halved lengthwise and sliced
- 2 Cups Fresh Spinach Leaves, roughly chopped
- 1 Red Bell Pepper, cored, seeded and sliced
- 1 Cup Salsa (salsa by nature should be gluten free, but check label for cross-contamination possiblities)
Directions:
Adjust
the oven temperature to 350 degrees. Spray a cast iron Dutch oven with olive oil cooking spray, (not the kind with flour in it). Pour the quinoa into the prepared pan. Add the chicken broth and cumin and stir until the cumin is dissolved. Place the turkey into the pan. Sprinkle in the salt. Add the onions and green chilies. Layer the squash into the pan. Spread the spinach leaves over the squash. Scatter the bell pepper slices over the spinach. Spread the salsa out evenly over the top.
Cover and bake 1 hour, or until the vegetables are fork tender.
*If you prefer a little more kick to your dish use jalapeno peppers indstead of the gree chilies.
Makes 4 servings.
Prep Time: about 20 minutes
Baking Time: About 1 hour
Total Time: About 1 hour 30 minutes.
Nutritional Information: (approximate values per serving)
Calories 402; Fat 11 g; Carbohydrates 56 g; Cholesterol 86 mg; Sodium 268 mg; Protein 14 g; Fiber 7 g.
I hope you enjoy this recipe.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes.
While you're there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
Gluten Free Irish Dinner
I cannot believe that February is just about over and March is on it's way. Although it seems that winter has had a strangle hold on parts of the United States, (and other parts of the world), I realize that spring is just around the corner.
Even though spring is almost here, my family is still enjoying warming comfort foods made in a dutch oven in the oven. I don't know about you but when I make stews and dinners in the oven, they not only warm you on the inside, they seem to warm the whole house.
So in honor of March and St. Patricks Day, I have an Irish one pot dinner for you to try.
Corned Beef and Cabbage Dinner
Ingredients:
- 1 large onion, halved and sliced
- 2 celery stalks, sliced thinly
- 2 lbs gluten free deli corned beef, sliced thick*
- 2 large russet potatoes, unpeeled and cut into 1/2 inch cubes
- 2 cups carrots, sliced
- 1 head of green cabbage, chopped
- 1/2 cup homemade or gluten free store bought beef broth
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
Instructions:
- Spray a cast iron Dutch oven well with non stick cooking spray
- Preheat oven to 450 Degrees.
- Separate the onion slices and layer onto the bottom of the prepared pan.
- Scatter the celery over the onions.
- Place the corned beef over the top of the onions and celery.
- Layer the potatoes over the meat.
- Scatter the carrots
over the potatoes.
- Stuff as much cabbage into the pot as it can hold.
- Pour the beef broth into a measuring cup.
- Add the allspice, salt and pepper and whisk until there are no lumps.
- Pour the mixture over the top of the cabbage.
- Place the bay leaves into the pan.
- Reduce oven temperature to 350 degrees.
- Cover and bake 1 hour.
- Remove bay leaves and spoon the sauce over each serving.
Makes 4 servings.
*Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick enough to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so just add 2 tablespoons at a time until you have reached the right amount of juice.
Prep Time: approximately 20 minutes
Baking Time: 1 hour
Total Time: approximately 1 hour 20 minutes
Nutritional Information: (approximate values per serving)
Calories 298; fat 16 g; Carbohydrates 22 g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17 g; Fiber 5 g.
Mary Blackburn is the author of Gluten Free Get-Togethers and has been gluten free since 1988. She is the owner of http://www.easyglutenfreeliving.com, and invites you to visit her site for more gluten free living tips and recipes. While you're there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
Quinoa Is For Everyone – The Benefits Make This Our Favorite Super Food
One thing that most of us have in common is the desire to feed our kids, and ourselves, nutritious food. But, when faced with the array of choices, it gets confusing. What's good, what's bad… it's not easy to distinguish the difference sometimes. Then you run into something you are totally unfamiliar with – cooking with quinoa. I had to find out more about this.
Recently, I've been doing a bit of experimenting with a relatively new food on the market. Even though quinoa has been around for thousands of years, it hasn't hit America's grocery shelves until recently. Over the last few years, quinoa has exploded in cookbooks, cooking shows, and the internet. This 'super-food' is becoming quite popular in many circles; including vegetarian, vegan, weight loss, gluten-free, and fitness diets.
Quinoa is not a grain; it is a seed, a relative of beets, spinach, and Swiss chard. Because it is not a grass or grain, quinoa is considered the perfect food for those with grain, like wheat, sensitivities. The awareness of gluten-free diets may have likely brought quinoa into the limelight. However, quinoa is proving to fit into many diets for a wide range of reasons. Let's take a look at a few benefits that quinoa offers us all:
Protein: Not all foods considered high in protein contain all the essential amino acids in proper proportions for maximum effectiveness in the body, but quinoa does. Quinoa is a complete protein, meaning it contains all essential amino acids in perfect proportions. In fact, quinoa has the same protein quality as milk. For a vegan, or a vegetarian who doesn't drink milk, quinoa is the perfect replacement food. Mix in some black beans in a simple soup or casserole, and you have the ultimate protein-rich super-food.
Minerals: The most concentrated amounts of minerals in quinoa are manganese, magnesium, and phosphorus. With just one serving of quinoa, you will have more than half the RDA of manganese alone, neutralizing those damaging free radicals that are constantly attacking our organs. Along with manganese, quinoa contains high concentrates of magnesium and phosphorous which are both essential minerals aiding in bone health, heart and cardiovascular health, as well as nerve and brain health. Quinoa completes the mineral wheel with ample supplies of calcium, iron, potassium, zinc, copper, and selenium, all vital to our health and well-being.
Vitamins: The highest concentrated vitamin in quinoa is folate. Folate is a B vitamin that is essential for healthy red blood cell development as well as healthy tissue and organ development, most notably during a child's early years. Folate is also believed to fight the destructive cell developments of cancer. Other vitamins that can be found in a good supply in quinoa are vitamin E, thiamin, riboflavin, niacin, and vitamin B6, all essential in the growth, repair, and functioning of vital organs, blood, and tissue.
Dietary Fiber: You probably hear a lot about dietary fiber in advertisements aimed at curing constipation. But, the fact is, dietary fiber i
s crucial for all of our body functions. With a whopping 21% RDA in one serving of quinoa, eating a regular diet including this super-food makes sense. Why? Not only does fiber aid the digestive system, it also is known to lower blood cholesterol levels. Studies also show that increasing fiber in your diet will help reduce blood pressure which promotes heart health. A good diet rich in fiber helps control blood sugar levels by slowing the absorption of sugars. Along with these benefits, high-fiber diets also may help with weight loss, due to the fact that foods that are high in fiber and low in calories, like quinoa, fill you up without added calories.
It appears that if you had to choose one food to survive on, quinoa may be your best bet. This super-food contains just about everything a body needs – fiber, vitamins, minerals, healthy fat, carbohydrates, and protein. Add to that the fact that quinoa is low in calories, has zero cholesterol, zero sugars, and is low in sodium, and you've got the perfect food to add to your family's healthy diet.
How do you get more quinoa into your diet?
Rather than looking at quinoa as a substitute for rice or pasta in casseroles and soups, consider quinoa as a main ingredient. Yes, quinoa CAN replace protein in a meal. Just like black beans, quinoa is more than a side dish. Consider replacing a meat dish several times a week with a quinoa dish and enjoy the benefits of this nutrient packed food. Compare these nutrition facts:
Quinoa cooked 1 cup:
Calories from Fat 32; Cholesterol 0mg; Sodium 13mg; Carbs 39g; Dietary Fiber 5g; Protein 8g; Folate 77mcg
Dried Black Beans cooked 1 cup:
Calories from Fat 8; Cholesterol 0mg; Sodium 2mg; Carbs 41g; Dietary Fiber 15g; Protein 15g; Folate 256mcg
Chicken Breast cooked 1 cup:
Calories from Fat 45; Cholesterol 119mg; Sodium 104mg; Carbs 0g; Dietary Fiber 0g; Protein 43g; Folate 6mcg
With these nutrition facts in mind, can you see where quinoa could become a part of your healthy diet? Create meals using quinoa and other nutrient-dense foods and enjoy the benefits of eating well.
To help get you started, here are links to several delicious quinoa based meals:
Classic Stuffed Peppers With Quinoa
Kid-Approved Cheesy Quinoa
Black Bean And Tomato Quinoa Salad
p.s. Learn more about quinoa by clicking on this link: http://healthy.hillbillyhousewife.com/category/quinoa
And when you're ready to dig even deeper and become a quinoa fanatic, this is the guide for you. It's jam packed with information and recipes to keep you cooking with quinoa for a long, long time. Grab your copy of “The Complete Guide to Cooking With Quinoa” today and start cooking with this super-food for super-nutrition!
How To Prepare Quinoa
I promised I'd tell you more about quinoa. Today, let's talk about how to prepare quinoa. It is actually quite simple. You cook quinoa very much like you cook lose rice. To prepare just plain quinoa, mix 1 part of the grain with 2 parts of water.
For example, mix one cup of quinoa with 2 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, and give it a good stir. Then turn the heat to low and put a lid on your pot. Cook the quinoa for 10 to 15 minutes or until all the water is absorbed.
Remove the cooked grain from the stove and fluff it with a fork before you serve it. You can serve it as a side dish just like you would plain rice like this.
You can also use the cooked quinoa to add it to soups and stews or
use it instead of rice in casseroles.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
What Is Quinoa
This is a guest post by Blaine Moore about what Quinoa is and why we should eat it. After you read the article, take a look at these quinoa recipes and give one or two of them a try.
What Is Quinoa and Why Should You Eat It?
Is quinoa a regular part of your diet? If you haven't tried it yet, then I highly recommend that you consider getting some.
Quinoa is very similar to rice and cous cous, as it has very similar properties to them, and you can cook and prepare it in pretty much the same fashion. It has a slightly nuttier flavor, but depending upon how you prepare it, it can taste quite similar as well.
Quinoa is not actually a grain, however, because it does not come from grass. It is also more nutritious and easier to digest than most grains. Quinoa is high in magnesium and iron and is made up of between 12-18% protein with a balanced set of essential amino acids. It is gluten free and is a good source of dietary fiber and phosphorus. On top of the nutritional value, it cooks very fast and is really easy to prepare.
I remember making a quinoa salad once and bringing it to a family gathering, where I learned that my uncle pays an arm and a leg for single serving boxes of quinoa from his local health food store. That really isn't necessary, though. You probably don't have to search too hard to find where you can buy it on the cheap in your local grocery store. You can probably find it in the bulk organic foods section, where you can get it by the pound if you want that much.
Depending upon where you get your quinoa and how much it is processed, you may need to take a few extra steps before cooking it. If it isn't pre-rinsed, you will probably want to rinse it off due to the high levels of sapponin that coats the outside of the seed. The sapponin gives the quinoa a bitter taste a
nd can be mildly toxic, which prevents birds and insects from bothering with it so that it does not require any unnatural pesticides. Most quinoa sold commercially in North America has been processed to remove the coating of sapponin for you, but it only takes a minute to rinse.
Once it has been rinsed, toss a cup of quinoa into a cup to two cups of water, bring to a boil, and then lower the heat to simmer until the water has been absorbed. Depending upon how much water you use, it can take as little as 10 minutes to completely cook. You can cook it with a little olive oil and basil to have a side dish ready to serve, or you can get a little more exotic and prepare it with vegetables or herbs to modify the taste.
So the next time you get to the store, pick some up and give it a try.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Blaine Moore is a running coach in Southern Maine with 20 years of training and racing experience. Download his free report, The 3 Components of an Effective Workout, to learn why the work you put in during your training is only the third most important factor that determines how well you improve as a runner and an athlete.
Cooking With Quinoa For Health, Fitness, And Weight Loss
I recently came across an interesting little grain called quinoa and have been experimenting with it. I first heard about it on “The Biggest Loser” tv show where contestants and personal trainers were raving about it because it is whole grain, low in calories and it makes a complete protein.
The more I heard about it, the more intrigued I became with this ancient little grain. Apparently it was used by the Inca and they called it the “Mother Grain” since it played such an important role in their nutrition.
I figured it was time to give it a try. I about had a heart attach when I found a rather smallish bag of the grain at my local grocery store selling for almost $12. That was a bit much for my frugal budget. Thankfully I was able to get a box of it for under $3 at another store. It wasn't a whole lot, but enough for us to give this little grain a try.
At first I boiled and served it pretty much the way I do rice… just plain without any seasonings, add ins or toppings. I liked the nutty flavor of it, but the rest of my family didn't care for it too much. I loved how easy it was to prepare though and I could tell that it had the potential for some very versatile, delicious and nutritious meals.
The first thing I did was to take the leftover cooked quinoa and sprinkled it over salads and in soups. That turned out to be a pretty big hit. Our personal favorite is tomato soup with lots of quinoa and a little Parmesan cheese stirred in. It turns a simple can of soup into a filling meal with quite a bit of healthy whole grain and protein in it.
After that I went looking for a cheaper source of quinoa and found it both online and at a lo
cal Hispanic grocery store. You can easily order quinoa
Once I found a more frugal source for this ancient grain, it was time to try out some quinoa recipes. I'm going to share quite a few of them on this blog over the coming weeks, but also wanted to mention a wonderful ebook full of quinoa cooking tips and recipes with you.
It's called “The Complete Guide to Cooking With Quinoa“.
It's packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert.
My favorite by far though are some of the bonuses, especially the 7 day weightloss plan with quinoa and the guide to sprouting them.
For $27, this ebook package is a steal and a must have for anyone starting to cook with quinoa.
Healthy Crockpot Meals
My friend Angie from Sizzlin’ Circuits shared some of her favorite crockpot recipes with us here recently. Today I asked her to share her thoughts on crockpot cooking in general and why it works so well for her family. I also asked her to give us some tips on healthy crockpot meals and lat but not least a little more information on her new home workout program.
Here’s Angie:
Why Do I like crockpot recipes?
1) We’re a busy family, and to be able to put the ingredients into a crockpot and have the freedom to leave the house and go about our day while it’s cooking is ideal for us. Most recipes cook for 6-8 hours so kind of like, “set it and forget it.” It’s not like cooking in the oven or on the stove, where you need to be close by to keep on eye on it and be ready when the timer goes off. This is great because you don’t have to be standing in the kitchen all day over a hot stove.
2) Prep time is really quick. We usually just add the frozen whole chicken, roast, or fish and add in some veggies and spices.
3) It’s great to know that you don’t have to cook dinner at the end of a long day.
4) Clean up is quick too!
5) We love how the meats, such as chicken and roast soak in the flavor of the seasonings and the veggies… especially sweet potatoes, when they are blended together all day long.
6) The variety and possibilities are endless. You can almost throw in anything that you want.
How do we make sure they are healthy?
1) When cooking with chicken we only add water or chicken broth. We stay clear from the creamy soups the majority of the time. We find that the chicken absorbs the flavors from the spices and veggies better this way too.
2) Same with Roast… we only add water or beef broth.
3) We make lots of soups that do not need cream. For soups and chili’s we usually just add water or a tomato base.
4) Typical ingredients that we add to our crockpot recipes are chicken, fish, roast, sweet potatoes, carrots, kidney beans, corn, broccoli, lentils, and tomatoes.
About Sizzlin’ Circuits
Our latest program is called Sizzlin’ Circuits. It’s designed for women and targets specific problem areas, such as the butt and thighs. It’s a home based workout that can be done in a small amount of space and only requires a stability ball and some dumbbells. The workouts are time efficient, burning loads of calories and boosting your metabolism all day long.
Sizzlin’ Circuits includes follow along workout videos (digital), a workout journal to record your progress, 3 motivational audios, a 7 day meal plan with behind the scenes videos of the meals that we eat (much like the crockpot videos in this post), our Fat Loss Quickie Mindset Bootcamp book, and the Fat Loss Quickie Support Community.
Crockpot Dessert Recipes – Save Your Valuable Oven Space For The Main Course
Does shuffling around your dishes in and out of the oven get complicated during a big holiday meal? We like to have several desserts, so that usually means something’s got to come out of the oven so the desserts can start going in.
Why not put your crockpot to work for you this year? Transform your old favorite dessert recipes into crockpot dessert recipes and free up your oven for what it was meant for… the Turkey and Green Bean Casserole!
So, how am I going to turn my old favorite dessert recipes into crockpot dessert recipes? I chose three of my family’s favorite desserts to make this year in my crockpot in order to free up my oven space and stove top for other dishes. Let’s see how we can put my crockpot to work.
If you make this dessert in the oven, you have to time it just right so that you’re pulling it out only a few minutes before serving. That’s because it’s better served hot with a dollop of vanilla ice cream on top. You can basically use all the ingredients you normally do, but I add a little more butter. You’re going to cook it on low for a couple hours so that’s all the timing required. No last minute switching casseroles around so you can get this dessert done at the perfect time.
My recipe is sort of a variation of both apple crisp and bread pudding, so a crunchy topping is optional. If you like, you can mix together the ingredients for the topping in a saucepan, then top the apple dessert either in the bowls or in the slow cooker just before serving.
Brownies are always yummy, but this brownie dessert tops them all with the added peanut butter! You begin with a regular brownie mix, but the dessert isn’t cut into squares like normal brownies. You spoon the dessert into bowls instead of cutting them into traditional brownie squares. Serve while hot so that the added ice cream or whipped topping melts a little. Very yummy!
Top this brownie dessert with some sprinkles of Reese’s Pieces or other candy topping that you like. Cut a peanut butter cup in quarters and garnish with one quarter for each serving. You want to time the cooking and serving of this so that you are ready to scoop up your dessert just minutes after you shut off the heat.
One of my favorite desserts is cheesecake. It’s fun using what can be considered a mini oven. Basically, you use the same recipe you normally would. The important thing to keep in mind is you’ll be using a 7″ springform pan so you need to make sure it will fit . A 5 or 6 quart size is usually big enough, but measure to be sure. Then, make a simple graham cracker crust with some finely chopped pecans added, form the crust in the bottom and up the sides a little in your pan. Make the filling according to the recipe you normally use, then fill your pan.
You’ll need to put a small rack in the bottom to hold the springform pan off the bottom. If you don’t have a rack that fits, just pull a good length of aluminum foil off the roll and form a donut shape out of it to support the pan. Put that on the bottom and put your pan in. Just be sure the pan is at least an inch off the bottom. Use enough foil to get a good support. You want to cook your cheesecake on high for several hours, then shut off the heat and let it sit in there for another hour or until it’s cool enough to handle. Then you’ll let it cool completely on a rack on the counter before you remove the pan from the cheesecake.
You shouldn’t have to spend your holiday shuffling food all over your kitchen. Leave your main dishes alone to cook in peace and quiet and turn to your trusty crockpot for the answer to your food-juggling dilemma.
Learn how to re-create your favorite recipes into new crockpot recipes with my Crockpot Cooking Made Simple ebook.
Click here and buy this guide now to save time and stress in the kitchen and get everything on the table as planned… hot, bubbly, and delicious!
Favorite Holiday Recipes Contest
I thought it would be fun to have a little contest here at HillbillyHousewife.com – One of my favorite parts of the site is that we all exchange our best recipes.
With the major “food” holidays including Thanksgiving and Christmas coming up, a Holiday Recipe contest is in order.
What I would like you to do is to share your FAVORITE Holiday Recipe. Pick just one and make it your best one. Then use this Holiday Recipe Form to submit your entry.
There will be quite a few winners including best overall recipe as voted by HBHW readers, my favorite recipe pick, several random winners and some “best of category” wins.
I’m still putting together prize packages, but so far we have:
From HillbillyHousewife.com
- A copy of the Crockpot Cooking Guide
- A copy of the Freezer Cooking Guide
- A copy of the Meal Planning Guide
- Lifetime Membership
- Six Month Membership
- Three Month Membership
From DineWithoutWhine.com
- Lifetime Membership
- Six Month Membership
- Three Month Membership
From SavingDinner.com
3 month subscription (Value $15)
12 month subscription (Value $47)
Christmas for the Freezer menu (Value $10)
More Prizes to come.
I’ll also compile all holiday recipes into a nice little ebook in pdf format and send it to everyone that submits a recipe.
Ready to get started? Submit your holiday recipe at
Crockpot Appetizers – Give Your Old Favorites A New Twist
In the months and weeks before the holiday season, we all usually start dragging out our recipes, including favorite appetizer recipes. Everyone loves those tasty treats and you know your dinner guests like to grab a few bites as they mingle and catch up with each other.
Even when planning a big sit-down meal, your dinner guests will always make room for a few tasty bites before dinner. The trick to serving good appetizers is serving an attractive and delicious variety of dishes. This may be easier said than done when you have become so accustomed to making certain appetizers year-after-year.
It’s time to put your crockpot to work for you as you improve on your classic appetizers like cheese dips, cocktail wieners, and meatballs. Your holiday gathering is special. Shouldn’t your appetizers be special, too? Let’s take a look at how to make your old favorites a bit more special:
Cheese Dip – You can certainly make a simple little cheese dip that would be delicious, but, don’t you want to make a dip that your guests will remember, and talk about, and ask you for the recipe? How about an Artichoke and Cheese Dip? By adding some chopped artichoke hearts and a few spices to your favorite cheese dip you’ve perked this appetizer up enough to make it memorable.
Cocktail Sausages – Think way beyond those little wienies and serve up an easy, but fancy, batch of sweet and Tangy Apple Sausage Appetizers instead. Use any combination of ingredients such as brown sugar, honey, balsamic vinegar, and Dijon mustard, then instead of adding Vienna Sausages, cut up some good apple smoked sausage, some tart apples like Granny Smith, and some sweet onion and add that to the crockpot. If your guests were expecting the standard cocktail wienie appetizer, they’ll be pleasantly surprised when they bite into this sweet and spicy treat.
Meatball Bites – Those little meatballs swimming around in barbecue sauce are tasty, but are they special enough for your holiday event? Go ahead and make your mini meatballs out of your favorite recipe, but when it comes to the sauce, it’s time to do something special. Beer is the ingredient that kicks this appetizer recipe up a couple pegs. This Tangy Meatball Appetizer will have your guests wondering what makes the sauce so yummy. You won’t find these meatballs on just any buffet!
Nutty Snacks – I always think pretty bowls of assorted nuts placed on tables around the room are a nice touch. But, instead of just dumping some mixed nuts in a bowl, why not cook up a batch to surprise your guests? And, because pecans are often associated with sweet snacks and desserts, you can surprise your guests even further by spicing the pecans up with your favorite hot and spicy flavors. When you serve Cajun Style Pecans you will have an appetizer that is the talk of the town!
We all have our favorite appetizers that have become a tradition over the years. We can still enjoy these same appetizers, but don’t they deserve a little updating? And don’t our guests deserve a little special treat this year? Surprise them by tweaking your old crockpot appetizers and maybe you’ll start some brand new traditions!
Want to learn more about how to use your crockpot to create tasty treats and meals, while saving money and time?
Get all the information, recipes, and tips you need with my Crockpot Cooking Made Simple ebook.
Click here and buy this guide now to start creating tasty treats today!
Crockpot Cooking For One Week – Planning Hearty Meals For Cold Weather
If getting from your car to your door seems like a march through the tundra during cold winter days, a trip to the grocery store may be excruciating to think about. You may be entertaining thoughts of staying in your nice warm car and driving through a fast food place for dinner instead. But, that sort of impulse can really defeat a grocery budget, even though the nice warm car is tempting.
How can you feed your family a nice hot meal without suffering those icy cold trips? By planning one shopping day with one goal in mind – creating enough crockpot meals for at least one whole week. Let’s see how this can be accomplished.
Start by gathering together your favorite crockpot recipes, picking a variety of dishes so your family doesn’t get tired of the same old food. Make a grocery list that includes everything you need for the week based on the recipes you’ve chosen. Check your pantry for the standard supplies, too. Now do all your shopping for the week.
When you get home, carefully wrap and freeze the meat for the meals later in the week, chop up all your veggies for each meal and seal in containers. You are well on your way to a week of cozy meals without having to venture out in the cold. Here we go.
Sunday – Begin the week with a wonderfully aromatic Rotisserie Chicken. Your crockpot will produce a nice, crispy and juicy chicken just like a deli rotisserie. Make it a Sunday dinner by including your garlic mashed potatoes and steamed broccoli.
Monday – A Crockpot French Dip Roast is an easy way to serve a hot and satisfying sandwich for dinner. It may be just a sandwich, but it sure seems more like a meal when you use a good, hearty hard roll and add mozzarella cheese on top.
Tuesday – Time to spice things up a bit with a hearty White Chicken Chili. You control the spice, so this meal will satisfy everyone’s tastes. Serve with a nice crusty bread and no one walks away hungry. You may have enough leftover chicken from Sunday for this dish.
Wednesday – This is your night to go meatless with a fabulously rich Minestrone Soup. You could replace the beef broth with chicken broth if you choose, but, as is, this is a frugal meal that will please even your staunchest meat eater.
Thursday – Time to surprise your family with Homemade Calico Beans for dinner. This dish is wonderfully satisfying and relatively inexpensive to make using dried cooked beans and ground beef. Save the leftovers for next week’s lunches.
Friday - It’s Smorgasbord time! One day of the week is always busier than the rest. You’ll be glad to have a refrigerator full of leftovers for that day. You can use your creative nature to re-invent some of the leftovers into new dishes or you can simply arrange your leftovers on the counter with plates, bowls, and silverware, and have your family dig in.
Saturday - The races are on TV and we’re not budging. So, when it comes time to eat, putting a platter of Pulled Pork Sandwiches on the table and having everyone help themselves, is a great way to enjoy the races and fill our tummies without missing a moment of the action.
Stocking up and preparing for a week’s worth of meals ensures that you have a house full of food for your family. But, equally as important, when your family finally gets home in out of the cold, they will walk into a house fragrant with the savory aromas of a delicious dinner ready to enjoy. Give this plan a try for one week and I guarantee you won’t miss those stops at the drive-thru for a moment!
Want to learn more about how to use your crockpot to feed your hungry family easily, while saving money and time?
Get all the information, recipes, and tips you need with my Crockpot Cooking Made Simple ebook.
Click here and buy it today to start saving money and time with your next meal!
How To Freeze Avocados
My daughter is a strange child. One of her favorite foods is avocado. Never mind candy, just give her a piece of toast with sliced or mashed avocado and she’s happy. As a result I buy quite a few avocados, especially when they go on sale. If you are familiar with this unique little fruit (yes, it’s a fruit not a vegetable), I don’t have to tell you that they ripen quite quickly on the kitchen counter. Before I started freezing them, I had quite a few avocados go bad before we had a chance to eat them.
How To Freeze Avocados
Unfortunately you can’t freeze avocado whole or sliced. Well, I guess technically you could, but you won’t be happy with the results when you thaw them back out. You’ll end up with a yucky brown mess.
But you can freeze mashed avocado quite well. Cut your ripe avocado in half and remove the pit. Scoop out the flesh and put it into a bowl. I like to do this with 4 or more avocados at a time. Now add a good splash of either lemon juice or white vinegar and mash everything together with a fork. Scoop it into freezer bags and freeze for up to 6 months.
You can thaw your avocado and use it in wraps, soups, sandwiches and of course to make guacamole.
I find it works best to let the avocados thaw in the fridge overnight. Just give them another good mash with the fork the next morning and you’re ready to use them.
And now I would like to invite you to keep taking advantage of that freezer and learn more about freezer cooking.
Ready to give Freezer Cooking a Try? Order my Freezer Cooking Made Simple ebook and put it to work right away.
Crockpot Cooking And Low-Glycemic Diets – You Just Need The Right Recipes
If you are on a low-glycemic diet, you may already be getting tired of snacking on low-fat cheese, a handful of nuts, and celery sticks. Your family may be looking a little droopy as they sit down to yet another grilled chicken breast and steamed broccoli dinner.
You may also be starting to miss your favorite crock pot meals and would really love to come home, once again, to the savory aromas of a home-cooked crockpot dinner.
Do you have to give up your crockpot when you’re eating a low-glycemic diet? No siree! Here are a few recipes that will help you stay on your diet and will fill your family’s hungry tummies at the same time:
Asian Inspired Beef and Snow Peas
- 2 1/2 pounds round steak
- 1 cup soy sauce
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, grated or minced
- 2 tablespoons cooking oil
- 2 cups snow peas
Cut a round steak into 4 equal pieces. Place the steak in your crockpot. In a separate bowl, whisk together next 4 ingredients and pour this mixture over the meat. Cover the crockpot and cook on Low for about 6 hours or until the meat is nice and tender. In last 15 minutes of cooking, mix in the snow peas. Serve over cooked rice.
Split Pea Soup with Ham
- 1 pound bag split peas
- 2 pounds cooked ham, diced
- 3 cloves garlic, minced or grated
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 1/8 teaspoon black pepper
- 7 cups fresh cold water
- 5 chicken bouillon cubes
Put all ingredients into your crockpot. Turn your crockpot on Low and cook for 6 to 7 hours. Lift the lid briefly through the cooking time several times and give a quick stir so the peas don’t just stay on the bottom of the crockpot.
Triple Bean and Beef Chili
- 2 pounds lean ground beef
- 2 medium yellow onions, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 (16 ounce) cans diced tomatoes
- 2 (16 ounce) cans garbanzo beans
- 1 (16 ounce) can butter beans
- 1 (16 ounce) can black beans
- 1 (15 ounce) can chicken broth
- 3 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
Brown ground beef, and drain any excess fat. Put all the ingredients into your crockpot and stir to combine. Cover the crockpot and let cook on Low for about 6 hours. I serve this in big bowls with a dollop of low fat yogurt and a sprinkle of chives. You can garnish with whatever your diet allows!
Trying to figure out what you can make in your crockpot that follows the rules of your diet can be a bit difficult. I know if I have just a few go-to recipes for my crockpot that I can put together fast and easy, I’m more likely to stick to my diet.
Cooking dinner in your crockpot typically means you are cooking for the whole family, right? These filling, nutritious, and delicious meals may be considered “diet dishes” but no one will be the wiser. These crockpot recipes may be just what you need to get on that diet and stick to it, without starving your poor family!
Want to learn more about how to use your crockpot to feed your hungry family easily, while saving money and time?
Get all the information, recipes, and tips you need with my Crockpot Cooking Made Simple ebook.
Click on here and buy it today to start saving money and time with your next meal!
Puzzled About How Long To Cook A Whole Chicken In A Crockpot? Let’s Clear This Up
You may be a bit confused about how long to cook a whole chicken in a crockpot. Well, you are not alone. You’ll get ten different answers from ten different cooks. Then, when you actually gather recipes, it gets even more confusing.
The answer varies depending on a great many things. That’s the reason for the muddled answers. When you start looking at recipes, you may get even more baffled. So, let’s start with figuring out the variables you have to look at when choosing to cook a whole chicken in your slowcooker:
The Term Whole – This is not as strange as it seems. When one person refers to a whole chicken they could mean a chicken that is left whole, uncut. However, another person may mean an entire chicken – the “whole” chicken – even though it’s in half, or even in pieces. You might say you are cooking a whole chicken when you cut the chicken in quarters but cook the “whole” thing. Confusing, right? Determine what term a person is using before you figure cooking time.
The Chicken Recipe – If you choose a crispy rotisserie chicken style of recipe, you will time your crockpot differently than if you have a chicken recipe loaded with lots of vegetables. A big pile of carrots and potatoes sitting around your chicken will cause a chicken to cook differently than if it is cooking in dry heat, rotisserie style.
The Preparation – Some people like to brown their chicken before putting it in the crockpot to give it a little extra color and flavor. This process will also shorten the cooking time. Then there’s the question of stuffing. If you add stuffing the bird will need to cook longer because it’s just more dense.
The Bird Size – If you have a big six pound chicken, you’re going to cook it longer than if you have a little three pound chicken. That’s just common sense. However, you also have to consider how much room you have in your crockpot. If your six pound bird is squeezed inside a five quart crockpot, your cooking time will have to be increased. There isn’t enough room around the chicken to let air and heat circulate.
The Crockpot Design – Do you have a brand new crockpot with extra insulation wrapped around to keep the heat in the pot where it belongs? Or are you still using the old metal pot that sits on top of the burner plate. Can you start your meal on high, then turn it to low to finish cooking? Is your cover one of the new ones that fits tight and even locks in place?
You want to know how long to cook a whole chicken in a crockpot? It’s still confusing, isn’t it. Normally, if you find a recipe you like that calls for chicken breasts, add about an hour to your time if you’re using a whole, uncut chicken. This will vary, too, depending on all the other factors mentioned. But don’t fret. Just go ahead and experiment and soon you’ll have a nice collection of your own favorite crockpot recipes!
Are you ready to put your crockpot to good use?
Get all the information, recipes, and tips you need with my Crockpot Cooking Made Simple ebook.
Click on here and buy it today to start saving money and time with your next meal!
Crockpot Cooking Is About More Than Convenience – It’s About Saving Both Time And Money
I bought a crockpot some time ago, thinking that I found the solution to my nightly dinner dilemma. Like so many other “crockpot fanatics,” the bloom was off the rose as soon as I found myself with a bit more time and money to spend. So, my crockpot found it’s way into the deep, dark recesses of my pantry, never to be heard from again. Or so I thought. My budget is tighter than ever and time is at a premium, as well. Dinnertime is again centered on a warm and wonderful crockpot meal, much to the delight of my family.
If you have forgotten exactly when you bought your crockpot, or it has a pattern or color that’s reminiscent of the 70′s, 80′s, or 90′s, it’s best to buy a new one. You’ll be doing yourself a favor spending the $30 to $50, what with all the new energy efficient models available. There are also some really great new features like additional temperature settings, warming cycles, and secure leak-proof lids. Although, the best feature of all is that a crockpot saves you both time and money. That’s great to know, but how exactly does that happen?
MONEY SAVING
Small Appliance Wattage vs Big Wattage Appliance
If you’ve got a pot roast in the oven, you’ve got your oven heating for a long time. Let’s just figure your pot roast is going to cook for 3 hours. That’s 3 hours in a roughly 2500 watt appliance, which calculates at about 10 kWh for your pot roast. Now, put that same pot roast in your crockpot, cook it for 6 hours, and you’ve used 1.2 kWh to cook the same meal. That’s because your crockpot uses about 200 watts instead of 2500. Why heat up a big oven, or have a burner on radiating heat for long hours when you’ve got a little personal-sized oven all ready – your crockpot. Look at the online energy consumption calculators and check out your own appliances to see if this doesn’t make sense.
Bring Home Those Budget Cuts Again
It’s time to try some of those budget cuts of meat again! This time, when you cook them in your crockpot instead of the oven, the meat will fall right off the bone and you can cut it with a fork. The sinew and tissue breaks down nicely when cooked with a low, slow method of the crockpot. Cooking the meat with some liquid added also adds to the tender results. An expensive, tender cut of meat won’t do in the least in your crockpot; they just don’t come out as well as your budget meats. So, if you’ve been avoiding the less expensive cuts of meat, now’s the time to try again. No more disasters, because they’re not going in the oven!
Stay Out Of That Drive Thru
Are you spending money on fast food? How many times have you rushed through the convenience store, spending money you didn’t have on bad food? Here’s where your crockpot can save you money with a little planning. Get your meal planned, shop, and prepare everything ahead of time. Now, when everybody gets home after school and work, and all that evening chaos begins, at least you know you have dinner bubbling away in the crockpot. No more quick, and expensive, stops for fast food.
Don’t Add Heat To An Already Stressed Air Conditioner
If your air conditioner is running, you really don’t want to start that oven, or even have a burner going on your stove top for any length of time. I know you’re thinking, well, it’s hot out so why not just eat salads and sandwiches? But, if you live in a part of the country where the summer heat lasts sometimes for seven or eight months out of the year, you and your family can really get hungry for a nice pot roast or hearty soup. And when it’s hot and steamy outside, and the air conditioner is just barely keeping you comfortable, you don’t want to stress it, or yourselves, out by adding more heat to your kitchen. Your little crockpot just won’t crank out that much additional heat.
TIME SAVING
Give Up The Watched Pot
If you are watching your pots boil, you are wasting time. Even stirring soups and sauces take time, especially if you’re making something that could stick to the bottom of the pot if left unattended. When you make a meal in one pot it truly does save time, but not if you have to watch it! Sure, you can put a pot roast in the oven and you won’t have to stand over it while it cooks, but now you’re not saving money. Don’t we want to save both money and time?
Get The Family Helping In The Kitchen
The whole family can help put a crockpot meal together, which frees up some of my time. I don’t worry about my kids getting burned on a hot stove, so they can wash vegetables and throw them right in the crockpot for me. You don’t start a crockpot cooking until everything is inside, so it’s safe for the kids to be in the kitchen helping. And because there are so many recipes for simple crockpot meals, recipes which require only a few main ingredients, anyone, even my non-cooking husband, can grab a recipe and throw together a meal to help out.
Eliminate Running To The Store
Nightly stops at the store to quick grab something to cook for dinner is a serious waste of time. Now I take one trip to the grocery store, and buy everything I need for at least three crockpot meals. I can plan several all-in-one-step meals, buy and even prep a lot of the ingredients ahead of time, and pop a meal in the crockpot in the morning. Now, we can go straight home from the soccer game… home to a hot meal!
MONEY AND TIME SAVING
Cook Once Eat Twice
I’m a big believer in cooking larger portions so that we’re cooking once and eating twice. My crockpot is a 6 quart size oval, which is big enough to have leftovers for lunches, so we don’t have to spend money buying lunches at work or school. We also will cook double and put half in the freezer. This way, I’m cooking only two or three times a week, and we’re eating from the freezer the other days. For us, that’s a real time and money saver.
Now that you’ve seen the time and money saving reasons to use your crockpot, I challenge you to give your crockpot a second chance. Get your crockpot out again, or treat yourself to one of the new models, and browse through some recipes. It’s time you started cooking, and saving time and money all at the same time!
Ready to get your crockpot fired up? Find almost 500 recipes plus tips to make your crockpot meals come out perfect every time in this valuable resource Crockpot Cooking Made Simple.
If you don’t have a crockpot yet, this guide will give you all the information you need to help you choose the crockpot that’s right for you.
Click on Crockpot Cooking Made Simple and start saving time and money today!
Pulled Pork Crockpot Recipes – Learn What Makes This Southern Tradition Authentic
If you find yourself sitting in a cozy little diner somewhere in the South in your travels, don’t be alarmed when you hear voices start to rise in hot debate. Passionate debates are not uncommon here in the South, especially when it comes to those things we hold near and dear to our heart. So what is it that’s being so hotly debated? Politics? Religion? Sports? No, nothing as mundane as that. We’re talking about who’s got the best pulled pork recipes in the South.
Take a drive through the South and you will find any number of restaurants that will hotly debate that they, and they alone, have the original, authentic Southern-style pulled pork sandwich recipe. How can each state, region, and locality claim to have the one, true, original recipe? It’s hard to argue with Southern cooking aficionados, so let’s just take a look at what makes this sandwich unique, as well as debatable.
We have to consider a wide range of regions. Classics like Memphis style, Southern style, North Carolina style, and South Carolina style, are only the beginning. You’ll also hear from folks in Texas, Georgia, Alabama, Mississippi, Louisiana, and Florida about what makes their sandwich traditional. It seems most Southern folks claim to have the original, official, and the very best recipes for these sandwiches. What most everyone can agree on is that no one agrees which style of sandwich truly belongs to which region. For as many variations of sauce and seasonings you can find, there are that many and more variations of methods for cooking and serving pulled pork sandwiches.
I won’t attempt to figure out which ingredients for sauces and dry rubs definitely belong to which region. Nor will I try to firmly establish which cooking method belongs to which region. What I will do is lay out a few common methods for cooking and serving this popular sandwich, and suggest where these methods are most typically found. If a method sounds like your hometown original, it probably is; just like it might belong to someone else. In other words, the debate lives on. Let’s look at some of the cooking methods and ingredients that make a pulled pork sandwich what it is:
Cooking Methods
It’s not easy to pin down a cooking method to any one state or region. Grilling, smoking, roasting, and braising are common in many regions. Deep pits for smoking and slow roasting would have been the preferred method by many settlers in the South, and now their ancestors may still use those exact same methods. Your family’s cooking method depends on how you learned to cook pork. If you’re walking down Beale Street in Memphis, you’ll most likely see lots of smoky grills going, but you’ll see those same scenes in other regions, as well. Any one region would find it difficult to claim that a certain style of cooking is their own and no one else’s. Of course, using a crockpot wasn’t passed down through hundreds of years by our ancestors, so the origin of this method is obviously widespread.
Vinegar
You may use white vinegar, apple cider vinegar, red wine vinegar, or any of a wide variety of vinegars available. The idea in using vinegar, no matter what kind, is the same. Mixing sour vinegar with some sort of sweet ingredient is essential for any good barbecue sauce. Many recipes claim to be official Memphis style pulled pork specifically because they use vinegar in their sauce. However, several regions and states claim this ingredient as the quintessential ingredient that differentiates their pulled pork sandwich from any other.
Brown Sugar
Both barbecue sauces and dry rubs may contain brown sugar which gives the sweet flavor to the whole sweet-and-sour balance that a pulled pork sandwich should have. A simple concoction of brown sugar, vinegar, and a pinch of any hot sauce or spicy seasoning is often found in barbecue places in Florida and Alabama. Whether this simple recipe originated in those states is something we’ll never know. I can’t say I’ve ever seen a pulled pork sandwich seasoned like this in Memphis, but that doesn’t mean it doesn’t exist there.
Dry Rubs
Even though dry rubs have been around forever, and used in all regions of the country, a dry rub used for pulled pork sandwiches contains certain standard ingredients. You’ll basically find cayenne pepper, black pepper, salt, and paprika in a dry rub for pulled pork. Anything added after that is an individual cook’s unique take on this basic recipe. Different regions of the country can lay claim to using only dry rubs, never liquid barbecue sauce, but this method is so widespread that it seems impossible to pin down the original creator. Then, of course, you can use both a dry rub and barbecue sauce together in the same recipe, so it just gets more confusing.
Condiments
Then there is the question of what to serve with the pulled pork sandwich. Barbecue sauce as a condiment is widely regarded as a standard in every region. Even when the pulled pork never gets a dose of barbecue sauce mixed in with it, there is usually a bottle on the table. You’ll also usually find pepper vinegar, mustard, and even a little Tabasco in most regions. What you’ll hopefully never find is ketchup on the table. That would not go over well in any region. Most folks believe adding coleslaw on top of a pulled pork sandwich is most decidedly a Memphis touch.
As I searched the vast array of pulled pork crockpot recipes on the Internet, in cookbooks, and with my Southern friends, I got more and more confused about which recipe belongs to which region. What I have decided is if your Grandpa and Grandma have been making the same recipe for pulled pork sandwiches since you can remember, then that recipe belongs to your family and to your region. Go ahead and stake your claim and enjoy this great Southern classic.
Can’t decide which style of pulled pork sandwich to try? Why not try a few different ones. Click here for our Memphis Brewed Pulled Pork crockpot recipe, or click here to try our Sweet Carolina Pulled Pork Sandwich recipe.
When you’re ready to find out all the ways your crockpot can save you time and money, check out our informative guide Crockpot Cooking Made Simple. Get started today using your crockpot the way it was meant to be used – often!
4th Of July Dessert Recipes
Flag Cake
• 1 package cake mix (white or yellow) *
• 8 oz whipped topping (thawed)
• 1 pint blueberries rinsed and drained
• 2 pints strawberries rinsed and sliced
Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
Frost cake with whipped topping. Place blueberries in a square in the top left corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
* using a store bought cake mix is a great time saver, but when I can, I just make up a batch of this yellow cake recipe. It doesn’t take much longer to make and tastes better.
A fun healthy snack or dessert is these simple fruit kabobs. They look very pretty as well.
4th of July Fruit Kabobs
• Bananas
• Strawberries
• Large Fresh Blueberries
• Kabob Skewers
Slice bananas into large chunks. Alternate fruit on skewers. Serve immediately.
Last but not least here is a fun dessert that also doubles as a simple activity for the kids. I recommend you either do this outside and have the kids work with the sprinkles over paper plates for easy cleanup.
Pretzel Sparklers
• Long rod pretzels
• White chocolate, melted or white chocolate frosting if you have younger kids doing this.
• Sprinkles (red, white and blue) or star cake decorations
Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.
Yummy Gluten Free Zucchini Bread
This is my mom’s recipe for zucchini bread that I have modified and changed to gluten free. I hope you all enjoy it.
Mom’s Zucchini Bread, Gluten Free
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 2 Teaspoons Gluten Free Vanilla
- 1 1/2 Cups freshly shredded Zucchini
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cloves
- 1 1/2 Cups All Purpose Gluten Free Flour mix*
- 1 Teaspoon Xanthan Gum
- 1 Cup Chopped Walnuts or Pecans
Preheat oven to 350 degrees.
Beat eggs, sugar, and oil in a large bowl with electric mixer. Add vanilla and mix well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.
Add dry ingredients to wet ingredients and stir by hand to mix well. Add zucchinni and chopped nuts and stir to combine.
Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 60 to 70 minutes. Until a toothpick inserted into the middle comes out clean.
Let me know what you think of it.
*You can use Bob’s Gluten Free All Purpose Flour or the following All Purpose Flour.
All Purpose Gluten Free Flour
- 1 Cup White Rice Flour
- 1/2 Cup Tapioca Flour
- 1/2 Cup Cornstarch
Sift all ingredients several times through a sifter to make sure that they are well blended. Use this flour mix as you would regular all purpose flour.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes. While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
How To Tell If A Watermelon Is Ripe
Summer is the time for cookouts, picnics, and watermelon. If you’re like me, you can’t wait to break open the first watermelon of the season.
Sometimes your rush ends up in disappointment because the watermelon you’ve chosen just isn’t tasty, which means it just isn’t ripe.
Let’s discuss how to tell if a watermelon is ripe so when you crack it open, it tastes like summer.
The trick to finding a ripe watermelon is to go beyond its appearance. Unlike some fruit, you can’t rely on your sense of sight to determine if you’re about to buy a nice, ripe, juicy watermelon. Take a banana, for instance. If the peel is yellow, chances are it’s ripe. With a watermelon you also have to call on your sense of sound and your sense of smell.
Watermelons, no matter what variety – small round or large football shaped – have a particular sound when you knock on them. A ripe watermelon will give you a “thud” sound when you knock on it with your knuckles. Hold the watermelon close to your ear by cradling it in one arm, then knock on it with your opposite hand; like you’re knocking on a door. You should hear a dull sound, not a high ringing sound. Do this to several watermelons until you get the sound that doesn’t resonate a lot; it sort of disappears into the watermelon. This may not make any sense until you actually thump a few!
The watermelon scent is very distinctive and is another clue to a ripe watermelon. Once you’ve chosen a watermelon with the right sound, you need to use your sense of smell to finalize the deal. Take your watermelon and walk away from the bin so your nose isn’t confused by too much watermelon scent. Get your nose close to the watermelon end and sniff. You should get a delicious watermelon scent.
If your nose is still confused by all the watermelon aromas, walk over to the coffee aisle and do the old wine tasting trick. Clear your nostrils with a whiff of coffee scent. Wait a minute, then sniff your watermelon.
Now that you know how to tell if a watermelon is ripe, dive right into that beautiful pile at your grocery store or farmers market. Bring home a ripe, juicy watermelon for your family today and enjoy the fruit that says “summer is here!”
When the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.
That’s exactly why I put together this ebook -
Summer Cooking – Keeping It CoolSummer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.
In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm
How To Freeze Apricots
I love apricot and right now you can find them in produce sections of grocery stores, fruit stands and even farmers markets across the country.
Unfortunately these delicious little fruits don’t last very long on the counter. If you end up with more than you can consume in just a few days, I suggest you freezer your apricots and use them throughout the rest of the year. Here’s how to freeze them.
Start by cleaning them thoroughly. Set aside any apricots that are damaged, overripe or have bruises. Be sure to eat those right away or turn them into apricot preserves. Pat the apricots completely dry. Cut them in half, remove the pit and then slice them like you would peaches.
Bring a medium sized pot of water to a boil. Dip the peach slices in the boiling water for about 30 second. This will keep the skins from getting too tough during the freezing and thawing process. Put the apricot slices in a strainer and run cold water on them to keep them from cooking any further.
There are several different ways to freeze them. I’ll list each method below. The most important part is to be sure to include ascorbic acid to keep the apricots from turning brown.
Apricots Frozen in Syrup
Start by making a simple syrup. Add one cup of water and one cup of sugar to a sturdy pot. Heat and stir until all the sugar is dissolved. Allow the syrup to cool completely.You can easily multiply this recipe as needed. You will need about 1/2 cup of syrup for each pint container you are planning on filling with frozen apricots. Add 1/8 tsp ascorbic acid per cup of syrup.
Pour 1/2 cup of the cooled syrup in a pint sized freezable container. Layer in the apricot slices being sure to leave half an inch of space at the top since the liquid will expand during the freezing process. Close the lid on the container, label it and freeze.
Sugared Frozen Apricots
In a large bowl combine 1 quart of apricot slices with 2/3 cups of sugar and mix until combined. Next, dissolve 1/4 tsp of ascorbic acid in 1/4 cup of cool water and pour it over your fruit and sugar mixture. Stir to combine well, then pour the fruit mix into freezer bags being sure to leave some space to allow for expansion. Label and freeze.
Apricots Frozen in Water
Start by combining 1 quart of cold water with 1 tsp of ascorbic acid. Pour your sliced apricots into freezer bags or containers, then pour enough of the water mixture in to cover the fruit. Be sure to leave some air space for expansion. Close your container, label and freeze.
Frozen Apricots will keep for 18 months in the freezer.
By the way … if you would like to learn more about freezer cooking, I invite you to order my Freezer Cooking Made Simple ebook.
How To Freeze Blueberries
One of the members of the Hillbilly Housewife Club mentioned on the forum in the club that she was given a huge box of blueberries…much more than she and her family would be able to eat at one time. She was asking about how to freeze those blueberries.
Since my in-laws have several huge blueberry bushes in their yard, we’ve had the same problem almost every year. And it is a good problem to have. The easiest way to preserve all those juicy berries is indeed to freeze them and it is very simple.
Start by sorting your blueberries. Discard any berries that have gone bad and put any overripe ones in a separate bowl to be eaten right away. Wash the remaining blueberries and then gently pat them dry. I use paper towels for this since the juice from the berries will stain any cloth permanently.
Pour the berries on a baking sheet and stick them in the freezer. After about an hour or so, they should be pretty frozen and you can pour them into a freezer bag. Be sure to label the bag with the name of the fruit and a date so you know how old your berries are down the road.
Patting the berries dry and freezing them on a cookie sheet first keeps them from clumping and freezing together. This will make using them throughout the year much easier.
By the way … if you would like to learn more about freezer cooking, I invite you to order my Freezer Cooking Made Simple ebook.
Now that you have a few bags of yummy frozen blueberries, what do you do with them? You can thaw them in the fridge overnight and use in any of your favorite blueberry recipes. You can also add the frozen blueberries to your favorite muffin, pancake and waffle recipe. By the time they are done baking, the blueberries will be completely thawed.
My personal favorite is to use them in yogurt smoothies. Just add a handful of the frozen berries to your blender along with some yogurt and a splash of milk. You can also add some other fruit along with the blueberries. Try half a banana in there, some other berries or even some frozen sliced peaches or frozen mango…yum!
What’s your favorite blueberry recipe? Share your favorites as a comment below.
Early Garden Harvest Project – Canning Strawberry Rhubarb Jam
Many conversations among gardeners this time of year start with the phrase “What am I going to do with all this rhubarb?!”
It seems this prolific vegetable (which answers the other question “Is rhubarb a vegetable or a fruit?”) takes over many spring gardens even before the real earnest planting begins.
My friend Tracy Falbe of Canning Local gave me a delicious solution to the “problem” of having rhubarb taking over the garden. I thought I’d share her recipe right here for you to use when your rhubarb starts piling up. Enjoy!
In spring when gardens are still only promising seedlings and fruits trees are just setting their fruit, strawberries and rhubarb are ready to harvest. The flavor combination of strawberries and rhubarb has been appreciated for a long time, and with home canning you can capture that first crop of spring and enjoy it for a whole year…or until you eat it all.
Learning how to can jams and jellies is an ideal way to develop home canning skills. Only a big kettle for creating a boiling water bath is needed along with a few canning jars. The jam is simple to cook and only uses a few ingredients, so actually making the jam will not distract you from focusing on the canning process. Jams are also very safe projects for beginners.
Strawberry Rhubarb Jam Canning Recipe
2 cups crushed fresh strawberries
2 cups finely chopped rhubarb
1/4 cup lemon juice
5-1/2 cups sugar
1 package fruit pectin (approximately 2 ounces)
You will need 6 to 8 half pint canning jars for this recipe. You can use old jars as long as they are free of chips and cracks, but always use new lids so you get a proper seal. The screw-on bands do not need to be new. They are just to hold the lids in place during processing. Sterilize your jars and lids by submerging them completely in water that is a minimum of 180 degrees Fahrenheit, but less than boiling (212 degrees). Some directions say to boil the jars and lids, which is probably fine, but the jars I buy say on the package to make sure the lids do not actually boil, so always consult your manufacturer’s directions for sterilization.
I sterilize the jars in the boiling water bath kettle. After letting them simmer a few minutes, I shut off the heat and leave the jars and lids in the kettle while I cook the jam. You can take them out and fill the jars with hot water if you prefer. The point is to keep them hot and clean while you are preparing the food.
Wash and hull the strawberries and crush them. A potato masher works well to smash up the berries. Then wash and chop the rhubarb. Put the fruit in a large stock pot and add the lemon juice. Slowly stir in the fruit pectin and bring the jam to a hard rolling boil that still bubbles when you stir. Foaming will occur and this can be alleviated by adding a teaspoonful of butter. Once the jam is boiling hard, keep stirring and add all the sugar. The sugar will gradually dissolve. While stirring constantly bring the jam back up to a hard boil for 1 minute. When the cooking is done, turn off the heat. You can skim off the frothy foam from the top.
Pour the hot jam into your sterilized jars. A ladle works nicely and if you have a canning jar funnel it will make the job a little neater. Do not fill the jars all the way to the rim. Leave 1/4 inch of headspace at the top of the jar. Wipe the mouths of the jars very clean and place the lids on the jars. Secure the lids with the bands. You only need to screw them on hand tight. If you have some jam leftover that will not fill up a jar, just put it in the refrigerator and eat it up within the next few days (or minutes).
With your boiling water bath at a boil, lower the jars into the water with a jar lifter. Make sure a rack is in the bottom of the kettle so that the jars do not rest directly on the bottom. Also do not let the jars touch each other. Boil the jars for 10 minutes and then immediately remove the jars. Set them on a towel in a draft-free location and do not disturb them for at least 12 hours. Touching them while they are cooling could disrupt sealing. You will likely hear the jars pop within a few minutes of removing from the boiling water but resist the temptation to touch.
The next day, you can test the seals of the lids by pushing on their tops. There should be no movement or buckling of the lid. It should be rigid and firmly attached to the jar. Then remove the bands, wipe the jars clean, put on clean bands, label with the date, and store in a cool dark place for up to one year. You will love your homemade jam and it makes a nice gift as well.
I recommend picking up a reference book about home canning to have in your kitchen as well as a visit to my website Canning Local – Putting Your Produce Into Production where you can read about all the basics for using a boiling water bath and pressure canner.
Frugal Living Without A Big Pantry
A Hillbilly Housewife newsletter reader asked me a few days ago how to live frugally and save on groceries without a big pantry or freezer. That’s a great question.
I know I’ve been talking a lot lately about having a big pantry, taking advantage of sales and buying in bulk. W Best Advice For Getting Your Exboyfriend Back hile those are good strategies they simply don’t work for everyone.
If you are living in a small apartment, are traveling the country in an RV or simply don’t have the room for a big pantry, there are still a lot of things you can do to live frugally.
I sat down this morning and wrote a short little report for you with various ideas on living frugally without a big pantry or freezer. You can download the report below. My gift to you.
You are also welcome to share the report with family and friends.
Frugal Living Without A Big Pantry (PDF)
To save the report to your computer right click on the link and choose “save link as” or “save target as” from the menu that appears. Choose where you want to save the file and click on save or ok.
Please Note: You will need a copy of Adobe Acrobat Reader to read the book. Most newer computers have this program installed by default.
If you do not have a copy you can download it for FREE from
http://www.adobe.com
If you have a MAC computer, simply click on the download buttons and save to your desktop or hard drive
Winter Foods That Will Help Warm Your Body And Spirit
What you eat (and drink for that matter) can make a big difference in how warm your body is. There are certain winter foods that will help warm up your body (and your spirit). There are also certain foods you should stay away from during these chili months. Let’s talk about what you should and shouldn’t eat in the winter.
Foods that Warm the Body
Adding certain foods to your diet on a daily basis can make a difference in your body temperature. Some of these items may not come as a surprise to you, but others may have you asking yourself if they really do make a difference?
Nuts & Seeds
Peanuts and almonds are easy to incorporate into a diet. 10 soaked almonds or a handful of peanuts can give the body deep warmth that lasts.
Seeds such as sesame, pumpkin and fennel are great body warmers. Sesame seeds can be incorporated into many dishes, such as green beans or chicken. Pumpkin seeds are great as a snack when roasted. Fennel seeds can also be added to foods. These seeds are great for the digestive system and help to warm the body no matter how you choose to use them.
Spices & More
Cinnamon, cloves, ginger and pepper are warming spices. Ground cinnamon can be added to add flavor to many of our baked foods. Cinnamon sticks give a wonderful taste to many warm beverages, such as tea.
Cloves are not only warming but they are a great mouth freshener. Because they have antiseptic properties, they not only help with bad breath, but can also keep other parts of your body healthy. Ginger can be added to soups or vegetables to help incorporate this spice into our daily diets.
Pepper just yells out warmth. Sprinkle a little pepper onto your foods in place of the extra salt.
Honey is effective when it comes to warming the body. Honey is a natural sweetener that can be added to just about anything sugar is used in. Honey is also great for the complexion.
Onions and garlic are easy to incorporate into most meals. These little gems not only help in keeping the body warm but can also be helpful in keeping the body healthy. Have a cold? Try a little garlic to open up those stuffy noses. Lowering cholesterol is also one of the benefits of garlic and onions.
Fruits & Veggies
Fruits and vegetables will also give the body the warmth it needs. Add a serving of fruits and vegetables to each of your meals every single day. It’s just what the doctor ordered. We all know fruits and vegetables are healthy, but when added to your daily diet in the winter time, they help to warm your entire body by boosting your immune system, blood flow and much more.
Foods to Avoid in Winter
Not all foods are the greatest if warmth is what you’re after. There are some foods that should be avoided in order to stay toasty in the winter. First things first, remember not to overeat on a cold winter night. Overeating can jump start your metabolism which burns off the extra calories needed to keep the body warm. It can also extinguish digestive fires which help in fending off the chill.
Certain foods that should be avoided include:
• White breads
• Cucumbers
• Too much butter
• Cold drinks
• Rice (especially at night)
• Alcohol
• Processed chips
These foods can also heighten metabolism and add to your blustery feeling.
These are just a few of the foods to eat and to avoid during those cold winter months. The next time you curl up in front of the TV with a warm blanket to fight off the winter chill, try snacking on a few of the foods listed above to help keep you warm. You might be surprised at how well it works.
How Do I Organize A Cookie Exchange?
We recently had a virtual cookie exchange here at the Hillbilly Housewife website, which was a huge success, but I’ve also participated in and hosted my share of actual cookie exchanges. They are a lot of fun and a great way to add variety to your Christmas Cookie Collection. Here are some tips on how to organize a cookie exchange of your own.
Invite 5 to 10 of your friends and ask each of them to make a big batch of their favorite cookie. I like to limit each person to one type of cookie to make things simply.
You may ask each person to let you know ahead of time what cookie they are planning on bringing. This will allow you to suggest something different if you end up with 4 different sugar cookies. Have them bring their cookies on a platter, ready to serve.
I also like to ask each person to prepare a recipe card for each person attending the cookie exchange.
On the day of the cookie exchange, make sure you have plenty of bags to take cookies home in available, some plates, napkins and a big pot of coffee. I also keep some small index cards around. I fold them in half, write the name of the cookie and the person who made it on it and place it in front of the cookie platter.
Now comes the fun part. Just sit down, relax and have a nice chat with your friends as you enjoy a good cup of coffee and of course sample all the cookies. Before it’s time to leave, divide the leftover cookies up and put them in bags for each woman to take home to her family, along with a stack of recipe cards.
Happy Holidays!
Family Meal Planning – An Interview With Christine Steendahl
Christine, you’ve been meal planning for quite some time. You’re actually the one that first introduced me to it. Tell us a little bit about how you got started with it and why you decided to give it a try in the beginning.
I tried meal planning initially right after I first got married. I enjoyed the organization it brought and I enjoyed trying new recipes. However, I did it when it was convenient, not out of routine. Eventually it became a necessity. I started consistent meal planning shortly after the birth of my 3rd child. I had a 4 year old, 2 year old and newborn, so running to the grocery store each day to grab what I needed just wasn’t practical anymore. We were also fairly tight financially at that point in our life, so it was important to meal plan to keep us within our food budget.
How do you go about planning your meals? Do you have some tips you can share with us?
I generally plan a week at a time. A.) I ask my family if there is anything in particular they would like to see on the meal plan for the week. B.) I look at the sale ads to see what is on sale, and see if that triggers any meal ideas. C.) I pull out one of my many cookbooks and search out at least 1 new recipe to try for the week. I then make up my grocery list with the basic things we always need – you know milk, bread, yogurt, fruits & veggies etc., add any sale items I want to stock up on, and then of course add any items I do not have on hand to carry out the menu plan for the week. Then I’m off to shop, and generally I don’t have to return to the grocery store until the next week.
Do you change your meal planning around the holidays? I rather recently (in the past two years) discovered that planning ahead can make a big difference for holiday gatherings as well. What’s your take on that?
Oh, definitely! In the last couple years, now that we live far away from extended family, I haven’t had to prepare large meals for lots of people. However, our family still enjoys a nice meal for the holidays. My seven year old looks forward to that all year I think! He is always asking when we’re going to have our great big holiday feast! LOL My goal for the holidays is to not be stuck in the kitchen all day long – I want to enjoy the day right along with my family. Therefore, I try to shop as early as possible (not the day or two before the holiday) – before things get too crazy. Then I try to prepare as many things as possible in advance. If I can partially (or completely) make something and freeze it – great! If I can partially prepare something a day or two ahead of time and pop it into the fridge – wonderful! That way when it comes time for the big meal, I have as much as possible already prepared and can spend less time in the kitchen and more time enjoying my family.
What’s your favorite recipe?
Oh goodness… I think that changes a lot! Currently one of my favorite main dish recipes is Glazed Meatballs. I love to serve cheesy potatoes and salad or green beans with it. In fact, I’m making this tomorrow for a friend who just had a baby. Here it is:
Glazed Meatballs
- 2 eggs
- 1 cups dry breadcrumbs
- ¼ cup finely chopped onions (or use dried)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- ½ tablespoon salt
- 2 pounds lean ground beef
Combine all ingredients and shape into one-inch balls. Makes about 6 dozen.
Place in single layers in baking pans and bake at 400 degrees for 10 to 15 minutes or until no longer pink. May be frozen.
To serve:
Make Sauce
- 2 cups ketchup
- 1 1/2 cups brown sugar
- ½ cup chopped onion
- 2 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Pour sauce over meatballs. Bake at 350 for 1 hour.
Or put the meatballs and sauce in the crock pot and cook on low for four hours.
Tell us about Menu Planning Central and how it may benefit my readers.
Well, as you can imagine, menu planning is very helpful, but it is also quite time consuming. It is not unusual for me to spend 2-3 hours (sometimes more) making my weekly meal plan. Menu Planning Central has done all the work for you as far as creating your dinner menu goes. We have family friendly, vegetarian, frugal, and healthy menus (with coordinating grocery lists) ready to go for you each month. All you need to do is pick which menu you want to use and you are set – print, shop & cook. We also have an exclusive online software program called “My Menu Maker” which allows you to choose recipes from our database, or enter your own recipes, to create the menu that is perfect for your family. Then, you can quickly print off a shopping list and a copy of your menu and you are set. We also have some great resources for you. For example, in December we have a complete Christmas Planning Guide for you – featuring check lists, the Christmas menu & shopping list, ideas to keep the kids busy etc. This sells for $20, but it is free for our Menu Planning Central members.
Thank you so much for taking the time to share your thoughts on family meal planning with us Christine. I’ve been involved with Christine’s meal planning service for a few years now and LOVE it. If you’d like to join as well, please visit www.MenuPlanningCentral.com.
Update – I read a wonderful post on the making family dinner work for you and your loved ones and thought I’d share it. It is post on a blog called 3o Minute Martha and you can read it here:
Leftover Turkey Crockpot Recipes
After we’ve eaten about as much turkey as we can handle around Thanksgiving and Christmas, I like to freeze the rest of the meat and use it in various crockpot recipes during the cold winter months.
I often buy an extra turkey or two right after Thanksgiving when stores mark them down. I just stick them in the oven and cook them while I’m busy around the house. Once the turkey had a chance to cool, I set some of the meat aside for dinner that night, then remove the rest and chop it up for freezer meals. The remaining turkey carcass can be used to make turkey stock. The finished stock will last about 5 days in the fridge or 3 months in the freezer and it can be used instead of chicken stock or chicken broth in any recipe.
Here are some of my favorite leftover turkey crockpot recipes. All of them are quick and easy to put together and practically cook themselves. Start them in the morning and come home to a hot, home-cooked meal at night.
Let’s start with one of my family’s favorites – chili. It is such a nice change from the traditional turkey dinner flavor. By day three we are usually tired of that and this chili is just perfect. I make a large batch and freeze any leftovers. You can also make this turkey chili with regular ground turkey.
Then of course there’s the always popular turkey and rice soup. We usually have some of that the day after Thanksgiving. I make the stock (see note above) that night or first thing in the morning and then use it to cook this soup in the slow cooker.
Or if you prefer, take a look at this turkey and noodle soup. It’s also delicious as a chicken and noodle soup when you don’t have leftover turkey to work with.
Easy Crockpot Turkey Noodle Soup
Last but not least, there are hot turkey sandwiches. They are just so much yummier than the plain old turkey and mayo ones. Give them a try and see if you don’t fall in love with this cheesy version as well.
Hot Turkey Sandwiches from the Crockpot
I’m sure there are plenty more crockpot recipes that use leftover turkey. Feel free to post yours as a comment below. I have two more turkeys sitting in my freezer and will have plenty of cooked turkey meat to go around. Can’t wait to try out some new recipes.
Once A Month Cooking Just Didn’t Work For Us
If you’ve read my freezer cooking guide, you know that I tried Once a Month Cooking (OMC), but it just didn’t work for me. Instead I’ve developed a system of cooking and freezing meals on an ongoing basis and then pulling them out for dinner whenever we have an extra busy day (or I just don’t feel like doing much cooking).
I came across the article below and was glad to see that I wasn’t the only OMC drop out. I hope you’ll enjoy Peggy’s freezer cooking tips as much as I have.
Confessions of a Once-A-Month-Cooking Drop-Out
By Peg Baron
Okay, I admit it. I’m a Once-A-Month-Cooking drop-out. I tried to make a month’s worth of meals for the freezer, but I couldn’t come up with enough time or enough meals. Next I tried to make 2 weeks of meals for the freezer and stopped because I ran out of dishes, freezer bags, and patience. I had good intentions, but I’m just not that organized.
Even though I flunked OAMC, my freezer is not empty. I do have a few tricks up my sleeve that I’d like to share.
Buy hamburger in bulk. I usually get about 7-8 pounds at a time. Divide the hamburger out into 1 pound increments, wrap in foil, and store in the freezer for later use when hot-off-the grill hamburgers sound good. Brown the rest of the meat with some chopped onions, drain the grease, and wrap each pound in foil. These you defrost when you want tacos, spaghetti, sloppy joes, or some casserole that you’re making up as you go according to what you have leftover in your fridge. Just think, you’ve gotten your stove all greasy just once instead of 5 times. And did you know — frozen browned hamburger defrosts a lot quicker than frozen raw hamburger which is a plus when you have several starving children that want to eat NOW.
Pick up some boneless, skinless chicken breasts in bulk too. Grill these with a minimum of seasonings, cool, and chop into bite-size pieces. Toss them in freezer bags and toss those bags in the freezer. Got a chicken pasta, or chicken salad, or chicken noodle soup to make? Reach in the freezer and grab yourself a handful of chicken that’s ready to go. This works great with bacon too. Add your cooked, crumbled, and frozen bacon to salads, beans, or scrambled eggs.
When you make soup, or a casserole, or any meal that can be frozen, double the recipe. We all know how time consuming and messy (well, for me it’s messy) it is to make lasagna, why not make two and only clean your kitchen once? Sometimes I just make 2 smaller ones without doubling the recipe. Soup is easy to make a large amount of. You can divide soup into any smaller amounts you want, usually depending on what size containers you have available. Save on freezer space by using zipper freezer bags. Just be sure to double the bags.
Here’s a chance to really use your food processor before you have to break it down and wash all the parts. Chop up onions, green peppers, carrots, or whatever else you can think of that freeze well (not potatoes) and that you like to add to a casserole, soup, or dish. Put them in small baggies inside a bigger freezer bag.
Soak your dry beans overnight, rinse, and put them in serving size freezer bags. Next time you want to make beans or bean soup, you’ve already got the first step out of the way. The beans won’t take as long to cook either. If you want to take it one step further you can cook the beans before you put them in the freezer.
A big tip is to always label your freezer bags or storage containers. Trust me, you will not remember what is in the bag and the food won’t look exactly like it did when you put it in the bag.
These tips won’t give you complete meals to pull out of your freezer every day for a month; they’re more like guidelines to shortening your steps to a quickly prepared meal. The benefits are fewer trips down fast food alley, fewer dollars spent on food, and more nutritious meals for your family.
Peggy Baron cooks with her kids in Colorado, and runs http://www.cookinkids.com which is a website devoted to helping other parents and kids have fun together in the kitchen. Peggy is the editor of the popular Cookin’ Kids Newsletter. Each bi-monthly newsletter has fun facts, recipes, jokes, games, cooking safety, and cooking terms wrapped around a different theme.
Ready to get started freezer cooking yourself? Get a copy of my Freezer Cooking Made Simple guide and get started today.
Frugal Thanksgiving Feast – Tips For Saving Time and Money
I don’t know about you, but when I’m in charge of hosting our family Thanksgiving dinner, I tend to become a bit of a control freak and end up trying to cook every single dish. Thankfully I have some wonderful women in my family who won’t let me and we end up having Thanksgiving “pot luck style” where each of them brings a few dishes to share. It works out beautifully.
I came across this article earlier today and it really struck home. I hope you will find the ideas and tips helpful as well.
Organizing a Thanksgiving Feast When Time & Money Are Short
Even if money and time are tight, you can have a wonderfully rich and full Thanksgiving. All it takes is a little organization and some willingness to let go of the need to do everything.
Sarah on “Never Look a Gift Horse in the Mouth”
“My mom is an incredible entertainer. She can cook like Julia Child, dress a table like Martha Stewart, and get people to dish like they’re on Oprah – all after a full day’s work at the hospital. It’s pretty impressive. Her Thanksgiving dinners are legendary. But for the life of her, she will not accept a bit of help, even if that means she’s up to all hours stressing and cooking in the days before the big event and running around like a chicken with her head cut off as friends and family arrive. Because she’s my mom, I just stopped asking her if she wanted help and started bringing a side dish and a dessert to her house the day before Thanksgiving. It feels great to be able to contribute, and it means that there are a few less things for her to do, which means we’ll get to see more of her on the big day. If you’re hosting the big Turkey Day this year and have a tendency to do everything yourself, give your stress meter and wallet a break by letting others help by bringing a dish, some wine, or a dessert. Not only will it save you time and money, but more importantly, it gives them an opportunity to truly share in the day.”
Alicia on “Relax Those Perfectionist Tendencies”
“The purpose of Thanksgiving is to celebrate all of those things in our lives for which we are truly grateful. It’s not a contest to see how many fancy dishes you can cook or how perfectly you can decorate the table. Before you start on the preparations for this year’s dinner, take a beat to think about the true spirit of Thanksgiving. Then relax. It’s much easier to make decisions about what to serve and how to pull it all together when you’re not putting pressure on yourself to pull off a ‘perfect’ event. You can have a wonderful celebration eating less expensive chicken instead of turkey and using paper plates instead of fancy dishes.”
Here are a few more tips for pulling off a Thanksgiving feast that doesn’t gobble up your wallet or too much of your time:
1. Make A Little Less. Do you really need 10 side dishes? And do you really need to make enough to feed 24 people when only 10 are coming? No. Sure, it’s nice to have leftovers, but the more you make, the more likely you are to end up throwing things away down the line. This year, make one or two fewer dishes and make just enough for the group you have coming over.
2. Take 2 Minutes and Download Some Coupons. It has never been easier to use coupons. Before you hit the store, take five minutes and go to coupons.com and your local grocery store website and print out coupons for the items you know you will need to buy. No clipping from circulars, no fumbling for coupons at checkout only to find the ones you want to use have expired. Just point, click, print and bring to the store.
3. Use All Natural Decorations. Rather than heading to a fancy store to load up on Thanksgiving decorations, just head outside. Pine cones, colorful leaves and things like dried hydrangeas are free and make a wonderful decorative statement. Take a sharpie and write each guest’s name on a leaf and use it as a place setting card. Gather a handful of pine cones and stack them loosely in the center of the table as an autumnal centerpiece. Clip some dried hydrangea leaves and flowers, tie them with some ribbon and put in a vase or two around the room.
Buttoned Up is dedicated to helping stretched & stressed women get organized. Co-founders Alicia Rockmore & Sarah Welch team up with a group of Gurus to give you tips & products for all your messy, stressed needs & introduce “imperfect organization.”
Planning Crockpot Meals
I love crockpot cooking, but the one thing I struggled with for quite some time, is that I simply wouldn’t think about it ahead of time. Around 3pm it would occur to me that a particular meal would have been perfect for crockpot cooking. Unfortunately by then it was usually to late. Over the years I’ve gotten more and more into meal planning, and at least one dish each week comes from my crockpot. But you don’t have to plan every meal ahead of time to take advantage of crockpot cooking. Here are a few of my best tips to plan your crockpot meals.
Declare A Crockpot Day
Decide on one day of the week and make it “crockpot day”. In other words you will know that on Wednesday for example you will always make a crockpot meal. Getting out the crockpot in the morning on that particular day and getting dinner started in the slowcooker will quickly become second habit and you don’t have to worry about forgetting to plan ahead anymore.
Note To Self
After you get back from the store with a particular roast or whatever else you decided you want to cook in the crockpot, write yourself a note as a reminder. The writing down part itself will help you remember (similar to how you know most of what you need to buy after you write a shopping list, even if you leave it sitting on the kitchen table – and yes, I’ve done that plenty of times). I also still stick the note on my fridge … just in case.
Postpone
If everything else fails and you forgot to put your ingredients in the crock pot, consider postponing the meal until the next day. Of course that only works if you have something else you can prepare the conventional way instead. Just take a look around your fridge and pantry and then decide.
I hope you will start to make your slowcooker one of your favorite kitchen appliances. You just can’t beat the ease of use and all the time you’re saving because you don’t have to stand around the stove stirring pots. I invite you to take a look at my newest ebook – Crockpot Cooking Made Simple. It’s full of recipes, but also plenty of tips for choosing and caring for a slowcooker and my favorite – how to convert recipes into crockpot versions.
Quick And Easy Crockpot Recipes
I thought I’d share some quick and easy crockpot recipes with you. The term may be a little misleading though. While they don’t necessarily cook very quickly (nothing in a crockpot does), they are fast and simple to put together. Then just leave the actual cooking to your slowcooker.
What I like about the recipes below is that I don’t have to think too much about them and there aren’t dozens of ingredients to hunt for to get the meal started. I was talking to my good friend Tracy yesterday and since I just finished my crockpot cooking guide, the topic of using a slowcooker came up. She mentioned that her biggest challenge is to plan ahead and actually get something cooking in this nifty little appliance. That’s what got me thinking about these recipes. You don’t have to do a lot of planning and shopping. You just add everything early in the day and cook it until it’s time for dinner.
Crockpot Chicken
This is my favorite way to cook a whole chicken. Just add it to your crockpot, along with some water and a few chicken bullion cubes. Cook on low for about 8 to 10 hours or on high for about 6 hours or until the meat starts to fall off the bone. Take out the meat and shred.
Simple Beef Roast
This beef recipe is just as simple. Pick up whatever beef roast is on sale that week, add it to your crockpot along with some beef broth (water and bullion is fine as well) and a package of dry onion soup mix. Cooking times vary depending on the size of the roast but are similar to the chicken ones. You’ll know it’d done when the roast falls appart.
Pinto Beans
When you’re not in a rush, but don’t want to babysit a pot of beans cooking on the stove, put the dry beans (no soaking needed) and plenty of water to cover them in your crockpot. If you’d like add a piece of ham or a few slices of bacon. Cook all day on low.
By the way, you can find more crockpot recipes here.
How To Roast A Pumpkin
Pumpkins, pumpkins everywhere …
This time of the year you can find these bright orange fruits (yes, technical
ly pumpkin is a fruit, not a vegetable) everywhere. They make beautiful decorations, but they are also quite tasty. Why not cook a few of them this year? Here’s how to roast a pumpkin.
To Roast Or Not To Roast!
Peter Piper Picked a Profoundly Plump Pumpkin — Now What does he do with it?
From LivingOnADime.com
Every fall I get many questions about what to do with pumpkins. Many people find curious fascination in imagining what it would be like to grow these versatile little gems, as if growing something that produces a large fruit is somehow more respectable than growing, say, a Serrano pepper. Many people eventually venture into pumpkin experimentation. Some succeed and many fail.
Much like a dog that chases a car, many people never give thought to what they would do if they actually succeeded in successfully raising a patch of these fall favorites. Whether you have found yourself with more pumpkins than you know what to do with or you are one of the people who had to buy pumpkins and duct tape them to the vine, these tips for roasting and using pumpkins are sure to help you make the most out of them (no matter how you acquired them)!
How To Roast A Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250°. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.
*Squash seeds may also be used.Pumpkin Smoothies
- 1/2 cup pumpkin
- 3/4 cup milk or vanilla yogurt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tsp. brown sugar
- 4 ice cubes
- whipped cream (optional)
- sprinkles (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.
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How To Make A Baked Potato
I’m always surprised to find how many people don’t know how to make a baked potato. It is such a basic skill and something that can be served with a variety of meals. In case you’re not sure how to do this, let me assure you it is simple and I’ll teach you a few different ways to cook your potato.
If you are one of the lucky ones who’s already mastered this skill, I encourage you to quickly read through this. You may pick up a few new ideas.
Let’s take a look at the different ways to make a baked potato. Baking them in the oven is the most common way to do it, but not the only one. Let’s go ahead and start with that one though.
Baking Potatoes In the Oven
Start by giving your potatoes a good scrubbing. Then use a fork to put a few holes in them all around. If you’d like you can rub them with a little oil at this point. I also like to roll them in a little coarse salt (after rubbing oil on them to help the salt stick), especially if I’m making baked potatoes for company.
Preheat your oven to 400F and put your potatoes on a baking sheet. Bake them for about 45 minutes (depending on the size of your potatoes), turning them a few times during the baking process.
I don’t wrap my potatoes in foil when I bake them in the oven. We like the skin kind of crisp. If you prefer baked potatoes with a soft skin, wrap them before you put them in the oven and proceed as before.
Baking Potatoes In The Microwave
If you’re short on time, you can also bake your potatoes right in the microwave. Scrub them as before and then use a fork to poke holes in it all around. This will allow the steam to escape while they are cooking (preventing a potato explosion which is a mess to clean up).
I microwave my potatoes on high on a large plate in 5 minute intervals. Actual cooking time will depend on the size of the potato and your particular microwave oven. Just check them every 5 minutes, turning them as you go. When they’re soft, they’re done.
Another thing I do is give potatoes a head start in the microwave and then stick them in the oven (or toaster oven) for 10 minutes at the end to give them more of that “oven” taste and texture.
Baking Potatoes in the Toaster Oven
I do this regularly when I don’t want to heat up the house to much in the summer time. It also comes in handy when you’re just cooking one or two potatoes to save power or when you’re oven is busy baking something else (like a yummy homemade cake for example).
Cut your potatoes in half length-wise and wrap them in foil. Turn the toaster oven to 350F and bake them for about 30 to 40 minutes. If you’re in a hurry, give your potatoes a head start in the microwave and then finish them off in the toaster oven.
I cut my potatoes in half so they don’t get too close to the heating elements in the top of my toaster oven (which tends to burn them).
Baking Potatoes on the Grill
Wash them and put some holes in them as with the other methods. Rub some oil on your potatoes and then wrap them in aluminum foil. We like to cook ours off to the side (away from the most intense heat) and with the grill cover closed.
Depending on how hot the grill is and how big the potatoes are, they will take about 45 to 60 minutes to cook all the way through. Turn them every 15 to 20 minutes and start checking for doneness about 40 minutes into the grilling process.
Baking Potatoes in the Fire
This works great for camping. Poke some holes into a clean potato and rub some oil or butter on it. Wrap it in a double layer of aluminum foil and then bury it in the hot coals of your fire. Check it regularly for doneness. The potato should be tender after 30 to 60 minutes.
Cool Summer Cooking Tips
It won’t be long before it gets too hot for us to cook using the oven and stove around here all the time. That’s why I asked our newsletter readers to share some of their best summer cooking tips. You can find them, and of course my own tips below. Enjoy!
I do a lot less baking in the summer, but when I do have to make a fresh batch of bread, some rolls etc, I do it as early in the morning as possible while it’s still somewhat cool outside. I keep the doors and window open and also leave the oven door slightly open (be sure there are no small kids or curious pets around that could get hurt), to get the heat back out of the house as fast as possible.
When I use my breadmaker (or my sow cooker for that matter), I stick it out on the porch whenever possible.
I use my small toaster oven instead of the oven whenever possible. It does a good job at reheating things and baking small flat things (like a small batch of brownies).Instead of making pizza, we make pizza toast in the toaster oven in the summer.
I use my slowcooker at lot during the summer to cook meats, veggies and beans. It takes a little more pre-planning, but is well worth the savings (because the air conditioning has to run a lot less).
We also tend to grill a lot outside. Just about any meat, fish and vegetable can be cooked outside. Cook veggies and fish that fall apart easily in aluminum foil, or stick your cast iron skillet on the grill. We’ve even made pizza on there!
Grilled Pizza
Prepare your favorite Pizza dough and roll it out. We like to do individual pizzas, but feel free to roll it out to whatever size is easy for you to manage on the grill. Rub a little oil on the grill grate then add the pizza. Cook it for about 5 minutes, then flip it over. Add your toppings and cook and additional 5 minutes until the dough is done and the cheese is melted.
Now it’s time for our reader tips. I love the variety … you’ll find anything from solar oven to delicous no cook recipes. If you have a tip or idea, please leave a comment below.
I use my Dutch oven a lot in the summer. It’s very easy, you put whatever you want in the Dutch oven, like seasoned chicken and vegetables, a little oil in the bottom and sometimes a little water, depending on what I’m cooking. (We use our regular grill and take the grate off and put the Dutch oven inside. Or you can do the same thing in a campfire).
Then put the designated amount of hot coals, under and on top of the Dutch oven. Check as you would if you were baking in the regular oven. The number of coals you use is basically your timer. When the coals go out, your food should be done. Your nose will also tell you. The last chicken and vegetables I made was incredible, the vegetables were perfect and the meat fell off the bone. The best thing about the Dutch oven is that after you put it in the coals it pretty much hands off. Simple and delicious.
There are some great books out there for Dutch oven cooking; they will show you how to cook anything from chicken to cake and breads. Have fun!
Kathleen M.
We often make use of our tree branches from pruning or yard cleanup for
cooking outside. Of course there are the usual hot dogs, but we have also
cooked sausage or beef patties over the fire. We use an old barbeque grill
or oven rack to place our meat and potatoes on, using bbq utensils to turn
them. Large chunks of peppers can be brushed with oil or bacon drippings,
stuck on a stick and roasted over a fire too. To make the trip out to the
yard and clean up more efficient, fill up a big pot, like the canner or a
dish pan with food, cups, drinks, condiments, and anything else you might
need. Benefits are a cleaner house, because there is less dirt tracked in
after a day in the garden, and we just relax and visit a little more around
the fire.
Melanie
One of my favorite Summer Cooking finds was a bread machine with a bake only
cycle. I use it year round for making bread, but it really shines for summer
baking. I put it on a small folding table OUTSIDE, plug it in and use it for
a small outside oven. It bakes in 10 minute intervals up to 40 minutes, and
keeps the heat outside. And yes, in the summer, I bake my bread outside,
too. It’s wonderful. I use my slow cooker and toaster that way, too, in the
summer.
~Chris, Texas/Idaho Snowbird, currently in Virginia
Mrsmousehouse.com
For hot weather cooking and living on a turkey ranch, my cooking revolved
around turkeys and turkey eggs….( I have been retired for almost 20 years
)….One thing that I have always done is to use turkey interchangeably
with chicken in any and all recipes…if you ever eat fried turkey breast you
won’t want chicken….. Crock pot and rotisserie turkey is great…. (One
undiscovered secret is in order to prevent that cold turkey taste, cook
your turkey with jalapeno’s….you don’t taste the hot….and the strong taste
isn’t there.)
I have been able to cook in the garage with the crockpot and
rotisserie……
Ronda
Here is a very Quick-Easy Cool Meal for the summer. No cooking required.
Make a tuna salad
2 cans Tuna (or Chicken)
Mayo( to taste)
Mustard (to taste)
Sweet Relish (to taste)
I have even added fresh green onion, fresh cucumbers, blk olives just what ever you like to change the taste.
Mix and put in the middle of the plate.
On the side around the plate add Fruits. Canned or fresh.
I use: Pineapple (our favorite) Pears, Apples, Strawberries, Cantaloupe, Peaches, Grapes. We eat this with club crackers.
My Children love this. It’s healthy, cool and most of all they get to eat it out on the picnic table, and what fruit is left on their plates they leave it for the butterflies and bees. They think it’s neat to feed the butterflies.
Another thing I do in the summer time is if I have a meal planned that requires the use of the oven is I will cook that meal early in the morning and then make everyone a plate and heat it up in the microwave at dinner time. Now dinner is done, dishes are few and we can enjoy the rest of the evening outdoors.
Michelle
I saw your request for tips on summer cooking tips. My biggest one would be
solar cooking. My husband and I recently bought a Global Sun Oven, but you
can make your own. We’ve successfully cooked the basics with the sun (rice,
beans, potatoes, etc.) to full dinners. We still haven’t done any baking, but
I know it can be done. Also sprouting is a good, cool way to add food to the
table.
Krista
Here’s a hot weather dish my family likes:
Asian Chicken Salad
Head of romaine lettuce, chopped or hand torn
3 or 4 scallions, snipped into bite-sized pieces
1 can of water chestnuts, drained
1 can of Mandarin oranges, drained
1 can chicken (or fresh chicken, cooked and cubed) (as much as you like)
1 small can Chinese rice noodles, or the larger crunchy noodles
Sliced almonds, toasted, a handful (or as many as you like)
Your favorite Asian salad dressing, sesame-ginger dressing, etc.
Just throw it together and toss. It’s easy, delicious and cooling. It is easily doubled or tripled for a large gathering.
Cheryl
Here’s my best tip for summer cooking…it’s using our outdoor grilling efforts more effectively.
When we know there’s going to be a beautiful afternoon coming up and that we’re going to have some time to be outdoors on our patio, I stock up on our favorite meats to grill. We start by grilling a batch of hamburger patties. We then grill several packages of wieners and package several of rope style sausages. Lastly, we then grill lots of chicken. I keep lots of heavy duty foil on hand to line my cookie sheets that I use to take the meat to the grill, so that after the meat is put on the grill, I simply take the foil off, throw it away, and have a clean tray to bring the meat in. When it cools, I package it in freezer bags that I label and then put in the freezer. Meal preparation is a snap using this delicious grilled meat. All I have to do is remember to thaw the meat out in the morning and then prepare a vegetable and a salad to go along with it, and I’m done. The meals are delicious and there’s no fuss and no heating the kitchen. My family loves being able to pull out a grilled hamburger patty and have a delicious hamburger whenever they want. I also keep hamburger buns in the freezer; they thaw out in just a few seconds in the microwave. It’s wonderful having my freezer stocked with meat that is ready to use!
Annonyomous
In the summer, we use our slow cooker and toaster oven a lot more to keep down the heat in the kitchen.
Our kids love pizza so have 2 favorites done in the toaster oven.
Pizza Biscuits
1 tube of refrigerated pizza crust
Pizza sauce
cheese and toppings of choice
Roll out the dough and use a pizza cutter to slice into squares slightly larger than your muffin sections (we use a mini muffin pan and 1 tube of dough does 2 trays of 24).
Put 1 dough section into each muffin space, top with a spoon of sauce, cheese and whatever other toppings you want (on the mini muffin pans 1 piece of pepperoni is about all it will hold:).
Bake at 350 for 20 minutes (or according to your pizza crust directions).
English Muffin Pizzas
English muffins – split in two
Sauce
Cheese
Additional toppings of choice
Split open the English Muffins and put in toaster while you gather everything else (this stops the sauce from making the muffin soggy). Just a few minutes is fine.
Cover with sauce, cheese, and other toppings.
Heat until cheese is melted – about 10-15 minutes.
Terry
I have just read your newsletter and thought I would tell you I have discovered a way to make baked potatoes with hardly any heat at all. We love potatoes, fried, baked, mashed, cubed, roasted and whatever. We also love potato salad in the summer. I used to bake the potatoes in the oven for 1 1/2 hours to use in any of these ways, but the time and heat was just too much. I purchased an inexpensive pressure cooker and now it is done in 15 minutes! I put 1 1/4 cups water in the bottom of the pressure cooker, put my vegetable steamer in and top with up to 20 potatoes that have been washed and pricked. Put the top on and bring it up to pressure (about 5 min) then set the timer for 15 minutes. Turn off the heat and I have 20 perfectly baked potatoes! My husband likes his baked potatoes with a crispy skin, so you can put them on the bbq or in the oven for 5 min or so to crisp up. I put the left overs in the fridge for later use. They make really fast roast potatoes. No muss, no fuss and perfect every time!
annonymous
“Smoked Turkey Pasta Salad”
1 pound smoked turkey
(I get what’s on sale in the deli and have them cut me a 1 inch slab or (2) 1/2″ slabs)
$2.99 # (I bought on sale and stocked up)
1/2 C. Mayo (I used the OOmayo) about $ .44. I had it on hand, but I’m guessing about $3.49 for 30 oz.
1C. Apricot preserves store brand $2.49 18oz
1/2 Red Onion .79 #
1- 1 1/2 pound Red Seedless Grapes $1.37 #
1 can Mandarin Oranges 2 sm. cans .89 ea.
1 pound bag “Large” Shell macaroni $1.00
Cook macaroni according to directions. While that’s cooking:
Dice “turkey” into smalls cubes
Dice red onion
Cut grapes in halves
Drain mandarin oranges and cut in half
Mix Mayo and Apricot preserves together for a dressing
Allow macaroni to cool (I refrigerate for a bit if I’m in a hurry)
Add remaining ingredients and mix all together.
Serves 4-6 people
All ingredient measurements are according to taste.
*based on southern calif. sale prices.
Anne
My friend Catherine introduced me to a great no-cook spaghetti sauce
that is perfect for homegrown tomatoes.
4 tomatoes, chopped (you can peel if you like but I don’t)
1 clove garlic minced fine
4 tablespoons olive oil
about 1/2 cup fresh basil (or a mix of garden herbs. Thyme and parsley
are good if you have them.)
Salt
pepper
8oz spaghetti
Mix all ingredients in a large non-metal bowl. Let sit at room
temperature for at least one hour. Cook spaghetti according to
package directions. While noodles are very hot, pour sauce over and
mix well. Sprinkle with parmesan cheese if desired and serve. Serves
4.
Marsha
Skillet Dinner over open fire or grill
Per serving you will need
A cast iron skillet big enough to hold all the servings or heavy aluminum foil to make packets per person. Foil to cover the pan
margarine (butter burns too easily to use on an open flame)
1/8 – 1/4 cup meat – in bite size pieces (I prefer ground pork or sausage but anything will work)
1/2 of a medium potato, scrubbed and cubed or sliced
1/4 of a carrot, peeled and sliced
1/4 of an onion, peeled and sliced or diced
2 wide strips of bell pepper cut into chunks (I prefer red bells)
1/4 of a young zucchini (6-8 inch size) sliced
1 mushroom, sliced
salt and pepper (or garlic salt) to taste
Note – the vegetables can be changed to suit your taste.
Rub margarine on bottom and sides of skillet or cover a 12 inch piece of foil (I do this before the skillet is warmed so I can get a nice layer of margarine to prevent burning). Place meat in bottom of pan (it will need the most heat to cook from raw) and then add other ingredients in order. If using a skillet, cover it tightly with foil. If using just foil, fold the foil as if you were wrapping something in freezer paper (pull up 2 sides and fold together. Continue folding until you reach the ingredients. Then fold both ends like you would a paper lunch sack.). Place skillet or packets right on the burning logs if you can. Or put your cooking grid as low as possible. If using your grill, put it on high heat or really hot charcoal. Walk away for about 15 minutes. Remove from heat and check for doneness. If the potatoes are soft and meat is done, you can eat!! If not, stir and return to the fire. Foil packets must be opened
carefully to avoid tearing the foil and to avoid steam burns. If they are not done, re-wrap tightly and turn over instead of stirring. Enjoy!
Breakfast Smoothies
To serve my family of 5
1/2 ice cube tray of ice
1 cup yogurt
1-3 Tbl soy protein or 2 eggs (optional- note -the eggs will remain raw)
1or more cups fresh or frozen fruit (strawberries, pineapple, mango, blueberries, whatever)
1 banana
Honey to taste
Milk or milk substitute to make desired thinness
Combine all in blender. Blend until smooth. Serve in tall glass with a straw!
Amanda
www.ruralmomof3.wordpress.com
Our family uses solar ovens. It has been a project for my son , Luke, 14 for the past 2 years. He teaches workshops (through 4-H) on why to build them, how to build them and how they save lives, money, time and the environment. My husband made a web page for him…but I can’t find it.
We have found the best material is car shade reflective material. You can use 2 different designs. Our favorite oven has gotten up to 275*F. We use it all the time…as long as there is sunlight.
If you are interested, e-mail me back. I’ll ask my husband what the web address is. Luke has sent ovens to South Africa and taught over 300 people about this. I am very proud of him. He has earned the Prudential Spirit of Community Award, the President’s volunteer award and the April 2009 issue of Family Fun magazine’s Green Volunteering award.
He is trying to earn money for a 4-H leadership conferences and one way is by selling the ovens. To get around the “legal” means, he charges the cost of the materials and the fee to mail it. Donations are accepted above that.
If we can be of service, let me know.
Kelli H.
Elizabethtown, NC
From Susanne – if you are interested in having Luke build a solar oven for you, email me with “Luke – Solar Oven” in the subject line and I’ll be glad to forward your email to Kelly.
Crock Pot Baked Potatoes
8-10 potatoes
Foil
Pierce potatoes and wrap with foil. Place in crock pot and cook for 8-10 hours on low or 2 1/2-4 hours on high.
Make a meal of it. We like ours with chopped onion, bell pepper, shredded cheese, ham, turkey and bacon bits. Use whatever your family likes.
annonymous
I have three words for Summer Cooking; 1-grains 2-vegetables 3-grill.
1)I find it easy to cook up a variety of grains, be it pasta, brown rice, barley, cracked wheat. There are so many choices that you can cook ahead and place in the refrigerator.
2)Get all of the beautiful vegetables that are out now; We are lucky to live in an area in Florida where we have some local produce stands so we can get fresh vegetables at a great price. For twenty dollars I can walk out with more produce than I could possible carry by myself.
3)Get the outside grill going and grill up those vegetables. You could roast a bunch at one time and put them in the fridge. We prefer to light our little table top grill each time we want some roasted. If you need a protein you can throw a few “fingers” of chicken breast or fish on the grill.
The above items can be mixed and matched so many different ways. A cold salad could be made with dressing on them. You could also serve up a warm meal. For me this is ideal. Many times we also slice open some fresh fruit and grill it and then even have dessert.
Carolyn
I do a LOT of canning in the summer. I don’t have a pressure cooker, so I have to rely on a water bath canner and a propane burner in the garage. One pan and one burner take forever. A friend told me she cans tomato products in the oven. Fill jars as you normally would. Put jars in cold oven. Turn oven to 250 degrees. Keep at 250 for 1 hour. Turn oven off, leaving door closed. Remove jars when oven is cool. Can you imagine how many more jars you can do at one time?! She has been doing this for 15+ years and has never lost a jar. I haven’t tried it yet, but will this year.
Carroll
The other day I was not in the mood to cook. I had laid out chicken tenders to make for supper. However wasn’t sure what to make. Well to make a long story short. I made a grilled chicken salad for supper. First I saute my tender in a frying pan with some Pam. Meanwhile I took out my bag of shredded lettuce (don’t use that much lettuce and the shredded is so cool (you can use it for taco and so much other stuff too like salads and sandwiches). Then took my grape tomatoes (love them I use them alot to make my tomato salad (grape tomatoes, bacon, and shredded cheese, (sometimes hubby and I don’t like lettuce alot)
and add salad dressing). added some green onions and took the chicken tenders and shredded them alittle and put them on the plate found some croutons and add the salad dressing. Hubby loved it and so did I. It was filling and just great. I get my meats at either 2 stores. I buy the 5 family packs of different meats (they must have a red sticker on them) for about $20.00. When the one store has them I usually get 10 packs for about $40.00. A better selection. I then plan meals that way.
Barbara J Snyder
You were asking for summer cooking ideas, I just wanted to mention something I purchased about a year and a half ago and just love it. It is the Hamilton Beach countertop oven with convection. I use it year round, it uses less energy than using the regular oven, it doesn’t heat up the whole kitchen. (Although it does get hot around it). I have “sold” it to several others because I love it so much and hardly ever use my full size oven anymore. You can cook 2 full size frozen pizzas at the same time using the pans that come with it. You can use the convection part that cooks faster. It is also a rotisserie, I cook whole chicken or pork loin and it is delicious. I bake cookies, muffins, brownies, I use it for anything and everything. It costs about $80 most places, is about the size of a microwave oven. I just cannot say enough good things about it!! It’s great to have anytime of year, but those times that you need to use the oven when it is hot, this is a great option.
Melody B
One of my favorite ‘cheat the heat’ tricks for summer is to make fresh
baked chocolate chip cookies all summer long. Yep, warm, fresh cookies in
August. I cheat, by making a double batch of dough, and then scooping into
cookie sized portions. I place each little blob onto my parchment lined
cookie sheet, and freeze solid. Then I collect up all the frozen lumps into
a good freezer bag. In the summer, I use the little baking tray the toaster
oven came with (or even better, the mini baking sheet from Pampered Chef)
and cook one batch at a time, in the toaster oven.
No heat added to the kitchen. Fresh cookies and either ice cold milk, or a
small dish of ice cream. Mmmmmm.
Cindy
A neat thing we have discovered with summer cooking is to put meat–small steak, chicken breast, etc.– on a piece of tin foil. Slice a small potato, some onion, carrots, (and one time I put in asparagus in mmmmmm…) etc, on top. Put a slice of butter or margarine on, salt and pepper to taste and wrap the foil nice and snug–so it won’t drip all over. Throw it on the grill–not too hot. Flip the foil packet now and then so it doesn’t burn. It really doesn’t take too long. You will begin to hear it sizzle and smell the wonderful smell!!! Enjoy!
Kathy in CO
this is another pie i make quite frequently in the summer. i
double the ingredients and make 2 pies so i can use the whole 8 oz. bowl
of cool whip.
this is my sons’ favorite pie. he asks for it every year for his b-day
instead of a cake. sharon w. garrity.
NO BAKE PEANUT BUTTER PIE RECIPE (this is Logan’s FAVORITE!)
1 cup creamy peanut butter
1 (8 oz) pkg cream cheese, softened at room temperature
1/4 cup white sugar
8 oz. bowl cool whip (USE ONLY HALF OF COOL WHIP FOR this recipe, 1 pie.
if you are doubling the recipe to make 2 pies, then use the whole bowl.
chocolate coolwhip is really good in this, we also like the french
vanilla cool whip in this pie recipe)
1 TBS. vanilla extract
1 ready made graham cracker crust
In a rather large bowl, cream together the p-b, cream cheese, white sugar
and vanilla til well blended. fold in one half of the cool whip (for one
pie). pour this filling over into the pie crust, gently spread it evenly.
cover the pie and set in fridge to firm up.
i almost always make 2 pies when i make this recipe to use the whole 8
oz. bowl of cool whip and i double all the other ingredients above. this
pie keeps well for several days. i’ve not yet had it go runny on me. if
you don’t think the filling is sweet enough for your taste, you can add
more white sugar to sweeten it to your liking.
this pie is quick, easy, delicious and rather rich. i serve it in very
thin slices. hope you like it! p.s., if you are feeling fancy or want
to pretty up the top of the pie, i decorate mine with mini chocolate
chips into a design OR i use hershey’s chocolate syrup and make an allover squiggle design on top.
for halloween, i put the orange candy pumpkins on top to decorate it.
it’s all good! but not at one time!!
This is a MR. FOOD RECIPE. We 3 just enjoy it so much. it is
kept in refrigerator and is so cool and refreshing to eat on hot summer days.
NO BAKE PINEAPPLE PIE:
1 store bought graham cracker crust
1 can crushed pineapple in its own juice, 15-16 oz. can
1 small box instant vanilla pudding (i like to use the sugar-free)
1 cup of sour cream
In a good sized bowl, empty can of pineapple AND juice. Open the box of
instant pudding, and pour it DRY over the pineapple and juice. Stir to
blend.
Then fold in one cup of sour cream (can use low fat sour cream).
Pour the pineapple mixture over into the graham cracker crust. Set it in
the
fridge to thicken. (the DRY pudding mix soaks up the pineapple juice).
You can garnish this with toasted coconut and/or maraschino cherries
when you
serve it, but it is good plain like it is. so refreshing on a hot day and
so easy to make.
Sharon W.
One of my favorite things is to grill zucchini or yellow summer squash. Just peel an seed the squash then cut into spears (like pickle spears) then marinate in Italian salad dressing several hours or longer. I have done up a lot of it and had it in the fridge for a week (using out of it as needed for a meal. Then just throw it on the grill until it just starts to turn a light gold on each side. IT IS REALLY YUMMY. Even people who do not like squash like it this way.
Hope you try it and like it as much as we do
Christal H
Pasta Salad – Cook the pasta in the morning when it’s not hot out. Put in
fridge. Then about an hour before
dinner time take it out and mix in some mayonnaise, vegetables, and anything
else you desire. You could
also do this recipe with potatoes.
Frozen Fruit makes a great snack and is a ton healthier than most of the
popsicles and fruit bard you get
at the star (it’s basically fruit – without high fructose corn syrup, sugar,
coloring, etc. – you know, fruit).
And if you’re fortunate to have a grill (I don’t) that can not only keep the
house nice and cool but lower your energy bill.
Another really good tip that I use every summer – on June 1st (or around
there) I whip up 15 freezer meals. But I only make
ones that can are already cooked. For example I’ll make a casserole but I
won’t cook it all the way through – only 3/4 of the
way. Then I take it out, defrost it (or just take it out) and then pop it in
the microwave.
No Name Given
How To Freeze Muffins
Freezing muffins is a pretty simple process. There are two ways to freeze muffins. Neither is complicated and personal circumstances and preferences will determine which way works best for you.
The first way to freeze your muffins is to bake them as directed in the recipe. Allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. Place them in a 350 degree oven until heated through. You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they are as warm as you like. My favorite way to do it is to thaw them completely and then heat them in a little toaster oven just enough to warm them up. It gives them that same little crispy exterior that they have when you first take them out of the oven.
The second way to freeze muffins is by mixing the batter as directed in the recipe. Place the batter in the muffin tin just like you would if baking them right away. Place the muffin tin in the freezer and allow the batter to freeze solid. If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides. Slide the knife up under the muffin and work it back and forth until the muffin comes lose. Place the frozen muffin batter into a large freezer bag releasing as much air as possible before sealing.
Muffin batter frozen in a tin can be kept for up to 4 months before going bad. When ready to bake, just remove them from the freezer and place them back in the muffin tin. Allow the batter to thaw completely and bake as directed on the recipe.
Either way you choose, freezing muffins can save tons of time and money. Buy ingredients when they go on sale and make a couple dozen muffins at once. Freeze them and enjoy a yummy muffin for breakfast or as an afternoon snack anytime.
Ready to give it a try? Here’s a collection of my best freezer muffin recipes.
5 Cheap Ways to Eat Black Beans
By Nicole Dean
If you have a family budget worked out, you know how hard it is to stick to it without having some real concrete plans and strategies to stretch your money as far as it will go. Usually, the first area we can squeeze a few extra dollars out of our wallets is on groceries. I’d like to introduce you to your new partner in your frugal endeavor, the black bean.
We all find ourselves searching the grocery store for something to cook for the family that won’t take our last few dollars. When you find yourself standing in the middle of the store ready to give up, wander over and take a look at the black beans. First take a look at the price. Then take a look at the nutrition label. How can something with the nutrients you need like protein, calcium, iron, and fiber, also be so inexpensive, and low fat, too? When you can feed your family a healthy, delicious meal for literally pennies per serving, you should consider black beans a pantry must-have. How about a few quick and tasty meals that you can prepare for your family so they can fall in love with the wonderful black bean, too.
1) Easy Bean Soup
What you’ll need for the beans is 1 can each, black beans, garbanzo beans, butter beans, and navy beans (although you may substitute your favorite beans for any of those). Drain each can and set aside. Into a large pot, pour 2 tablespoons of olive oil or vegetable oil, add 1 cup finely chopped celery and 1 cup of diced onion. Cook on medium low until celery is just tender. Next add 1 clove of garlic, either minced, crushed, or grated, and let cook for just one minute. Then throw all your beans into the pot. Add 1 small can of fire roasted diced tomatoes and 1 small can chicken broth. Simmer nice and slow for approximately 20 to 25 minutes. It’s done!
2) Loads Of Beans Salad
Pick your favorite canned beans like, black beans, garbanzo beans, navy beans, butter beans, waxed beans, kidney beans, and any others that you may like to try. Drain and rinse them all very well. Put them in a nice big serving bowl. Add to the salad bowl some chopped onion, celery, chives, fresh parsley, rosemary if you like, thyme, or any other herb on hand. Season by sprinkling a good vinaigrette salad dressing all over and mixing in well. I prefer for this salad Paul Newman’s Balsamic Vinaigrette; it’s reasonably priced and good for a lot of recipes.
3) Too Easy Black Beans & Taco Sauce
Try it and I guarantee you’ll be wondering why you haven’t thought of this before. My daughter was the person who “invented” this recipe in our family, and now we’re all sold on it. Simply drain and rinse a can of black beans. If you have those little packets of taco sauce laying around, leftovers from carry-out, just squeeze a few in your black beans, give it a toss, and you have an incredibly delicious side dish that is sure to please. You’ll have to try this one to believe it. You might want to try some hot salsa instead of the taco sauce, but use only a little, just enough to flavor the beans. (Throw some shredded cheddar on top and you’re set.)
4) Black Bean Salad with Cottage Cheese
A simple but delicious use for black beans is turning it into a creamy salad. Put a 1 scoop of cottage cheese in a serving bowl, and sprinkle a little salt and freshly ground black pepper on top. Then top with some drained and rinsed canned black beans, about 1/2 cup. Add a bit of chopped celery to the mix and you have a great, crunchy, creamy lunch, packed with protein, calcium, iron and fiber.
5) Use-It-Up Black Bean Burrito
If you have a few staples in your pantry you can whip up this simple burrito. You’ll need a flour or corn tortilla, either heated or not, that’s up to you. Drain and rinse your black beans, then start building your burrito however you want. I add black beans, some diced tomatoes, a little onion, lots of shredded cheddar cheese, a little sour cream, leftover rice, some chopped up pieces of chicken from last night, and whatever else I have to use up. Depending on how I feel that day, I go a little heavier on the black beans and lighter on the other stuff. Get your salsa or taco sauce ready and enjoy.
There are countless ways to enjoy our new friend, the black bean. You will easily be able to take the five ideas I’ve listed here and add your own personal flair to create black bean dishes to suit any taste, even your family’s most finicky eater.
Nicole Dean is the mostly-sane mom and owner of ShowMomtheMoney.com – a fun and informative website to help moms achieve success working from home. She invites you to learn more ways to save money in her Frugal Moms section. Be sure to sign up for her free tutorial for work at home moms.
Apple – The Frugal Fruit
We love apples around here. I don’t think a week goes by where we don’t eat them raw or cook with them. Apples are inexpensive (especially if you go out and pick them yourself), store well and can be used in a variety of dishes. I use them as a pancake topping, in my oatmeal muffins, in the famous waldorf salad, or cook them in a savory pork dish. My mother taught me to always grate an apple into cooking red cabbage and my daughter’s favorite salad is grated apples and carrots dressed with a mixture of lemon juice and honey.
They also make for a great portable snack. Stick one in your child’s lunch box, and grab another one as you head to work. Pack a few apples for your next picnic or as a quick, healthy snack when you’re playing at the park with the kids or are in the car for a while.
My friend Jill from Living on a Dime was recently blessed with a whole bunch of apples, which inspired her to write the following article. Enjoy!
Acres of Apples, Frugal to the Core
By Jill Cooper
Living On A Dime
I’ve always dreamed of having an apple tree in my back yard. You know the old saying, “Be careful what you wish for?” Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, “Oh no — What do I do with this mess now?” If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier “apple disposal” methods. If you find that you have a few dozen more apples than you know what to do with, these recipes from LivingOnADime.com will help settle your frugal dilemma.
Other Uses:
~When you have a partially eaten apple, save the good part and chop into pieces. Place in a microwave safe dish. Blend together 1 tsp. each brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
~Core and slice apples very thin. Dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
~Slice and use in Pancakes or waffles.
~Freeze. Peel, slice and core and then store in 2 cups portions in freezer bags.
~Use soft apples in cooking.
~Cut into small pieces and add to salads with a fruit based dressing.
Apple Butter
9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt
Place everything into a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.
Apple Pie Filling
9 cups baking apples, peeled, cored and sliced
1 1/2 Tbsp. lemon juice
5 cups water
2 1/4 cup sugar
1/2 cup cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the ingredients in Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes. Then ladle into freezer containers or bake immediately. Makes two 9-inch pies.
Fried Apples
4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.
Baked Apples
apples, cored
raisins (optional)
1 tsp. margarine
dash of cinnamon
dash of nutmeg
1 Tbsp. honey or brown sugar
(These amounts are per apple.)
For each person use 1 apple. Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.
Apple Snack
2 qts. apples, peeled, cored and halved
Coarsely grate apples. Place on a greased cookie sheet. Bake at 225 degrees until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.
Apple Crisp
6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water
Preheat oven to 350 degrees. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.
Peach Crisp
Use peaches in place of apples.
Jill Cooper raised two teenagers alone on $500 a month income after becoming disabled with Chronic Fatigue Syndrome. To read more of Jill’s articles and for free tips and recipes visit http://www.hillbillyhousewife.com/livingonadime.htm.
Frugal Breakfast Foods
If you are a regular on the site, you already know that some of my favorite frugal breakfast items are homemade muffins and oatmeal. Pricewise almost nothing can beat either one of them, but if you are looking for a little more variety for that all-important first meal of the day, try some of these ideas instead. They are a much more economical option that hitting the drive-through of your favorite fast-food place but still give you some of that same taste (just better of course because it’s homemade.
1. Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.
2. Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.
3. Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.
4. Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You�ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.
5. Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.
These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush. No more excuses for skipping breakfast or swinging into the fast food restaurant every morning.
Hot Dog Ramblings
Hot Dogs, Wieners, Frankfurters, Franks, or Dogs; whatever you call them, they are one of the main stays of low cost cooking, especially if you have children to feed. In my hot dog explorations I have discovered that all beef franks taste the best, at least to my taste buds. They are usually the most expensive too, often costing as much as $3 a pound or more. Since I regard hot dogs as an economy food, I don’t purchase the expensive ones. Instead, I go for the cheapest ones available. At my local stores this means hot dogs made from turkey or chicken meat. I usually pay under $1 a pound, sometimes as little as 69¢ a pound when they are on sale in the summer time. When I find hot dogs this cheaply I but at least 10 pounds for the freezer. Hot Dogs are one thing I know we will use up long before they go to waste. Turkey and Chicken wieners have much less fat than their pork and beef counterparts, so along with being less expensive, they are healthier too. While you’re in the hot dog case, be sure to check the weight of your package. Some packages are 10 or 12 ounces, but appear to be the same size as the full 16 ounce-pound packages. Use the Unit Prices to compare the price per ounce so you know you’re getting the best deal in the lunch meat case.
Incidentally, when I absolutely have to have all beef weiners, I buy them at my local Warehouse store (Sam’s). There I can purchase high quality all beef hot dogs for $1.39 a pound if I buy 4 pounds of them at a time. This is the same price per pound that I regularly pay for hamburger, so it isn’t too expensive for an ocassional treat. As the kids get older and can really taste the flavor difference between the chicken-turkey dogs and the all beef franks, I find myself purchasing the more expensive ones more often. They are still pretty cheap compared to other things. As with so many frugal buying habits, each family must make their own decisions regarding cost and quality. Some folks consider the turkey-chicken dogs the all around best buy because they are less expensive and so much healthier. Others prefer the flavor of the beef weiners enough to pay the higher price. I waffle around from one view to the other, depending on the day, and the amount of last week’s pay check.
To Cook Hot Dogs in the house: My favorite way to cook hot dogs is to boil them. Fill a pot half full of tap water. Bring it to a boil over high heat. Add your hot dogs. Reduce the heat slightly and simmer for about 5 minutes. Drain the dogs slightly before placing them on a bun. Hot dogs may also be steamed in a steamer insert like vegetables if desired. They need to steam for about 7 to 10 minutes to be heated all the way through. When steamed, hot dogs seem to be juicier to me than when they are boiled. Another favorite way to cook weiners is to fry them. Heat a tablespoon or two of bacon grease, oil, or margarine in a large skillet. Add the hot dogs and fry them until they are browned to your liking. Turn them occasionally so that they brown evenly.
To Cook Hot Dogs outside: When you have your outside grill heated up for hamburgers or steaks it is an easy matter to toss on a few hot dogs for later consumption. Hot dogs cook quickly so watch them carefully. When they are well browned on one side, turn to brown the other side, which will cook more quickly still. These grilled hot dogs are very good reheated in the microwave for fast snacks and lunches. Franks are also delightful when cooked on a stick over an open fire. I use metal coat hangers for the sticks, although I’ve heard that green wood also works. Green wood is wood from a living tree. Since it hasn’t dried out yet, it won’t burn in the fire the way dead fall will. Only take green wood from your own trees on your own property. Never take green wood from public trees, it is stealing. To make a coat hanger stick, use wire cutters to cut the hook off, and straighten out the remaining wire. Carefully shove the hot dog onto one end of the wire, long-ways. The picture to the right shows it short-ways. In my experience hot dogs fall into the fire when cooked this way. Shoving the hot dog onto the wire long-ways is more secure. Use the other end of the wire for a handle. Hold the weiner in the fire until it browns lightly and sweats with it’s inner juices. Turn the franks often to cook them evenly. Serve on a bun with all your favorite fixin’s.
Condiments: Frankfurters are a simple food, lending themselves to all sorts of spicy sauces and savory decorations. Once you place your hot dog on a bun, it is ready for embelishment. For everyday eating ketchup and mustard make weiners something quick and tasty for snacks or lunches. When you have the time you can easily add shredded cheese, minced onion, chopped pickles, and barbecue sauce. Adventuresome souls can add inexpensive canned Sauerkraut, Cole Slaw, and even chutney, picalilly, and other other spicy relishes. I like canned hot dog chili on my wieners. I buy it in 10 ounce cans at 3 for $1. The reason it is so cheap is that the main ingredient listed on the can is ground beans, not meat. It tastes good though, and is just the right touch for a summer afternoon of chili dogs, coleslaw and jello fruit salad. One can is enough to serve my family for one meal of hot dogs.
Buns & Bread: Have you ever tried to make homemade hot dog buns? I have, and I’ve never been as successful at it as I’d like. Hamburger buns are easy to shape, and if they are a little crooked, they still fit the burger. Hot dog buns are more persnickity. Unless you have the patience of Job I recommend buying your hot dog buns pre-made. My local day-old bread store sells them for about 50¢ a package. I usually buy about 6 or 8 packages and freeze them until I need them. Hot dog buns taste best if they are warmed up before eating. This can be done quickly in the microwave by cooking for a few seconds. Be careful though, because the microwave will over cook and dry out your buns before you can say Jack Robinson. A more reliable way is to arrange them on a cookie sheet and bake them at 400 degrees for about 10 minutes. This will toast them slightly, giving them just enough crispiness to hold up to the onslaught of topping cascading from the condiment tray. If you don’t have buns, don’t worry. Hot Dogs are aboslutely divine with a nice slice of white bread wrapped around them, the way you wrap a blanket around a sleeping child. If you are out of bread then you can make Corn Dogs or Pigs in a Blanket instead.
Beanie Wienies: This is an all time favorite at my house. Heat up 4 to 6 cups of Baked Beans or Pork ‘n’ Beans. This is 3 or 4 15 ounce cans. Homemade Baked Beans will be cheaper, but canned beans are convenient and relatively inexpensive. Slice up a pound of hot dogs and heat them up in a large saucepan along with the beans. I prefer the hot dogs thinly sliced, but this is a matter of taste. Add a bit of ketchup, brown sugar, dry mustard, chopped onion, or chopped green pepper if you take a notion to. Add a little water if you need to, for simmering. Simmer the dish over medium heat for about 10 minutes to mingle the flavors together. Serve hot with a pan of Corn Bread if you like. This will serve 6 people amply, the recipe may be cut in half if desired.
Mashed Potato Pups: Start off with a pound of hot dogs. Cut a lengthwise slit in each hot dog, without cutting all the way through. Get 2 cups of leftover or fresh mashed potatoes, instant ones are fine. Mix 1/2 to 1 cup of shredded cheese with the mashed potatoes. Stuff the hot dogs with the cheesy potatoes. Arrange the stuffed dogs on a cookie sheet. Bake at 400° for about 15 minutes. The potatoes should be brown and hot and the cheese should be melted. Serve hot to hungry children. Excellent use for leftover mashed potatoes.
Homemade Convenience Foods
Are convenience foods ruining your budget and robbing you of your hard earned cash? Fight back with these great recipes. Create your own convenience foods, and pocket monstrous savings in the process. Begin by substituting your Homemade Granola for expensive Zowie Wowie Sugar Puffs. Then move on to more ambitious projects like Biscuit Mix, Flavored Rice, Pudding, TVP & Bean Burrito Mix and others. You will be amazed at how many items you can make at home in your own kitchen, instead of buying their over priced cardboard counterparts at the Market. Once you start: better flavor, ease of use, increased variety and significant savings will keep you coming back for more of your own healthful homemade convenience foods.
Beverage Mixes
Other Beverages
| Fruit Smoothies | |
| Frozen Slushies | Magic Milk Shakes |
Breakfast Foods
Baking
| Buttermilk Baking Mix | |
Sauces & Condiments
| Salad Dressings | Pancake Syrup |
| Grape Juice Jelly | Croutons |
| Italian Tomato Sauce | Chocolate Syrup |
| Poor Woman’s BBQ Sauce | Tartar Sauce |
Dairy Products
| Homemade Dairy Yogurt | Homemade Soy Yogurt |
| Custard Style Yogurt | Homemade Yogurt Cheese |
| Sweetened Condensed Milk | Ricotta Cheese |
| Whipped Topping |
Sandwich Spreads & Soups
| Meat Loaf | Corn Dogs |
| Grape Jelly | Onion Soup Mix |
Side Dishes
Main Dishes
| Taco-Style TVP & Rice Mix | Taco-Style Beans & Rice Mix |
| Homemade Pizza with Self Rising Crust |
Snacks
| Popsicles | Caramel Corn |
| Granola Bars | Finger Gelatin |
| Kettle Corn |
Foods in the Bible
(arranged alphabetically)
-
Almonds—Genesis 43:11; Numbers 17:8
- Anise—Matthew 23:23
- Apples—Song of Solomon 2:5; Joel 1:12
- Barley—Ruth 2:23
- Barley Bread—2 Kings 4:42
- Beans or Pulse, also known as Legumes—2 Samuel 17:28;
- Beef—Deuteronomy 14:4
- Bitter Herbs (dandelion greens, watercress, arugula, parsley, cilantro)—Exodus 12:8
- Bison (Pygarg)—Deuteronomy 14:5
- Bread—Luke 22:19
- Butter—Isaiah 7:22
- Carob (St. John’s Bread)—Matthew3:4; Mark 1:6 (akris: this Greek word for locusts can apply to either an insect or the top of a tree or plant. Many believe this to be St. John’s Bread or Carob which grew wild around the river Jordan . It is named for John the Baptist).
- Cinnamon—Exodus 30:23
- Coriander—Exodus 16:31; Numbers 11:7
- Corn—Ruth 2:14; I Samuel 17:17
- Cheese—I Samuel 17:18
- Chicken—Matthew 23:37
- Cinnamon—Exodus 30:23; Revelations 18:13
- Cucumbers—Numbers 11:5
- Cumin or Cummin—Isaiah 28:25
- Curds (Cottage and Ricotta Cheese)—Genesis 18:8
- Dates—2 Samuel 6:19
- Dill—Matthew 23:23
- Dried Fruits—Genesis 3:2
- Eggs—Job 6:6
- Figs—Numbers 13:23; I Samuel 25:18
- Fish with Scales (Anchovies, Bass, Cod, Flounder, Haddock, Halibut, Herring, Mackerel, Orange Roughy, Perch, Pike, Pollack, Salmon, Sardines, Tilapia, Trout, Tuna, Turbot, Whitefish & Whiting, among others)—Deuteronomy 14:9; Leviticus 11:9
- Flax Seed—Exodus 9:31
- Flour (Whole Meal)—Ezekiel 16:19; Numbers 6:15
- Fruits (All)—Genesis 1:29
- Garlic—Numbers 11:5
- Goat—Deuteronomy 14:4
- Grapes—Deuteronomy 24:21
- Grape Juice (New Wine)—Zechariah 9:17
- Grasshoppers, Crickets & Locusts—Leviticus 11:22
- Herbs (Leafy Plants) and Vegetables-–Genesis 1:29; Proverbs 15:17
- Herbs (Seasonings)—Proverbs 27:25; Matthew 13:32
- Honey—Proverbs 24:13; Proverbs 25:16 (warning to use moderation)
- Hyssop (Capers)—Psalms 51:7; John 19:29
- Lamb & Sheep—Deuteronomy 14:4
- Leeks—Numbers 11:5
- Lentils—Genesis 25:34
- Leaven (Yeast)—Leviticus 23:17; Galatians 5:9
- Marjoram(Hyssop)—Exodus 12:22
- Meats—Deuteronomy 14; Leviticus 11
- Melon—Numbers 11:5
- Milk—Isaiah 7:21-22
- Millet—Ezekiel 4:9
- Mint—Matthew 23:23; Luke 11:42
- Mulberry—2 Samuel 5:24; 1 Chorinthians 14:14
- Mustard Seeds—Mark 4:31; Luke 13:19
- Nuts—Song of Solomon 6:11
- Olives and Olive Oil—Leviticus 2:4; Deuteronomy 8:8
- Onions—Numbers 11:5
- Pistachio Nuts—Genesis 43:11
- Pomegranates—Numbers 13:23
- Poultry including Chicken, Duck, Goose, Pheasant, Pigeons, Quail, Turkey—Deuteronomy 14:11
- Quail—Exodus 16:13
- Raisins—2 Samuel 16:1
- Rye—Isaiah 28:25
- Saffron—Song of Solomon 4:14
- Salt—Leviticus 2:13; Luke 14:34
- Sourdough Bread—Leviticus 23:17; Amos 4:5
- Spelt (Fitches)—Ezekiel 4:9
- Spices—1 Kings 10:10
- Squash (Gourds)—2 Kings 4:39
- Sweet Cane (Sucanat or Evaporated Cane Juice)—Isaiah 43:24; Jeremiah 6:20
- Unleavened Bread (Tortillas, Flat Bread, Chapatis)—Genesis, 19:3; Exodus 29:2
- Venison—Deuteronomy 14:5
- Vinegar—Ruth 2:14
- Water—Genesis 21:19; John 4:7
- Wheat—Ruth 2:23; Psalm 81:16
- Wheat bread—Exodus 29:2
- Wine—John 2:1-10, 1 Timothy 5:23
- Yogurt (Butter of Kine)—Deuteronomy 32:14
Forbidden:
-
Blood—Leviticus 7:26
- Camel—Leviticus 11:4
- Catfish—Deuteronomy 14:10
- Fat from animals—Leviticus 7:23
- Fish without Scales—Leviticus 11:12
- Ostrich & Emu—Leviticus 11:13
- Pork or Swine—Leviticus 11:7
- Rabbit—Leviticus 11:6
- Shellfish (shrimp, crab, lobster, clams etc. . . )—Leviticus 11:12
- Snail—Leviticus 11:30
- Tortise—Leviticus 11:29
Menu Planning Made Easy
The concept of planning and preparing 3 meals a day, 21 meals a week or 1,092 meals a year is pretty mind boggling when you stop to think about it. Doing it all while short on cash is even more challenging. This is where the art of menu planning comes into the picture. By taking the time to plan ahead of time we are more likely to stay within our budget and we are able to find ways to use up what we already have on hand. Using up food we already have is the best way to stretch limited funds.
Essentially there are 3 different menu planning methods that work well when you’re on a tight budget. Your job is to choose the method that fits best into your lifestyle and then to stick with it. Meals are eaten whether we plan them or not. By taking the time to think things through in advance we control the cost, nutritional content and the time given to each meal. It’s the only way to turn 1,092 low-cost meals a year into a manageable task.
Three Menu Planning Methods
- The Night Before: This is the method that takes the least forethought. It provides the most control over waste and the opportunity to use up leftovers. Plan at least the dinner you intend to serve the next day and have a good idea for lunch.
- A Week, Fortnight or Month at a Time: I prefer to plan a fortnight at a time. Others prefer to plan for a week or month. Whichever timespan you choose the process is the same. This method allows you to take good advantage of weekly supermarket sales. It requires you to shop once a week.
- Rotating Menus: When you are seriously pressed for time and your family is very picky, this is the best method to use. You plan out 10 to 20 complete menus and then rotate them, serving a different one every day. It limits variety, but there are no surprises. Since you are so familiar with each meal you are able to prepare it more quickly, or make and freeze several batches at once and spend the least amount of time in the kitchen.
First Things First
All 3 meal planning methods begin with the same step. You need a notebook and a pen, or your favorite word processing program. Now, make a list of all of the things you like to cook and your family likes to eat. Don’t worry about costs yet. Use the following categories:
- Main Dishes
- Starches (Rice, Pasta, Potatoes etc.)
- Vegetables/Salads/Fruits
- Breads
- Desserts
Ask the kids and other family members what they like while you’re making out your list. If necessary you can subdivide the Main Dish category into Chicken; Beef; Beans etc.
The next step is to go through your list and highlight all of the dishes that are budget friendly or that can be adapted to be easy on your budget. These highlighted items will be placed on a new list. The new list is your Master List. Just in case this is beginning to seem like a lot trouble, let me encourage you don’t give up yet. This activity may take as long as 2 hours but it will save you so much time in the long run that it is clearly time well spent.
Ribeye Steaks & Grilled Shrimp will not be on the new Master List. Oven fried chicken, all the good casseroles, ground meat dishes, favorite veggies, homemade breads and desserts will take center stage. If your new Master List is somewhat skimpy don’t despair. On this site you will find plenty of good tasting, well-tested, family-friendly recipes that will fill up your bellies while going easy on your wallet. Make a list of new items you would like to try, and plan to use them along with family favorites. If they turn out to be winners then add them to your Master List.
When adding new foods to the family diet it’s best to go slow. An entire meal made up of new foods is likely to meet with disapproval from the whole family. Instead, try serving a single new dish in a meal that is full of familiar favorites. The new item will be associated with well favored dishes and is more likely to be accepted. You know your family’s likes and dislikes better than anyone else. You know what they are most likely to enjoy and what they will spit out with disdain. Use your knowledge wisely. If you already know everyone hates liver, then don’t try to make it acceptable to them. It’s a waste of time. The same goes for Brussels sprouts, lima beans and anything else that you know they dislike. Buying food that you already know the family won’t eat is always a huge waste of money. Instead, try to plan around their likes and dislikes within reason. There’s a balance between catering to juvenile whims and feeding them liver and gruel for every meal. As the family menu planner, your job is to find that balance and navigate it with maternal skill.
Planning Menus The Night Before
This method is the best way to make use of leftovers and seasonal abundance. Begin by allowing yourself some “mulling time”. You’ll need 10 minutes or so to think exclusively about the contents of your cupboards and what you feel like cooking the next day. Most women use their evening dishwashing time for this purpose. As you fill the sink with warm, soapy water, think over the contents of your fridge. Perishables are the first thing to be used up. Is there baloney in there that got lost in the back of the fridge and now needs to be used up? What about fresh veggies that have spent the week unloved and unappreciated in the crisper drawers? Did the cheese grow a few spots of mold? For this scenario, I would trim the mold from the cheese and plan on fried baloney and cheese sandwiches for lunch the next day. Any vegetables that could be chopped up and eaten raw would go into lunch boxes, and the remaining vegetable would be served at dinner. It is almost like a jigsaw puzzle. Perishables are the corner pieces. You arrange them first, and then fill in the blanks with pantry and freezer items.
Lets take a look at another scenario. In this one there is broccoli leftover from tonight’s dinner and the cupboards are looking kind of bare. There are some chicken leg-quarters in the freezer gathering frostbite and a few staples like flour, rice, and canned tomatoes. What can be done with these things to fill up a hungry family and avoid that sad feeling of deprivation that comes from empty cupboards? Well, let’s start with the broccoli. It can be used by itself or in conjunction with the chicken. Chicken and Broccoli Casserole or Garlic Chicken and Broccoli would both be nice. The casserole would need less chicken, but it would have to be boiled in the morning so you would have cooked chicken for dinner. The recipe calls for canned mushrooms and cheese though, and our kitchen is bare of such luxuries at the moment. Garlic Chicken and Broccoli calls for fresh garlic and we only have garlic powder. Plus it calls for a full pound of broccoli and we only have half a pound. Don’t worry, we’ll replace the fresh garlic with 2-teaspoons of garlic powder and use that half a pound of broccoli plus some chopped up onions or carrot to make up the difference. Since there is still a bag of flour on the pantry shelf, add some homemade muffins or biscuits and make some iced tea to serve with supper. Or, suppose someone in the house is allergic to garlic. What could you do instead? The next morning go to work as soon as the breakfast dishes are washed. Use the flour to make homemade tortillas while you simmer the chicken on the back of the stove for an hour or 2. Let the chicken cool and pull the meat from the bones. Strain and chill the broth for soup another day. Saute a few onions in a skillet. Add your tomatoes and cooked chicken along with some chili powder, salt, and pepper. Simmer it until it’s thick enough to fill soft tacos or burritos. Meanwhile marinate the broccoli in italian dressing for a few hours, alone or with any other fresh or frozen veggies lurking about in minute amounts. Prepare a pot of plain or seasoned rice to make sure all the empty tummies are filled. Tah-Dah! You have chicken burritos, rice and marinated broccoli salad for dinner. And you thought the cupboards were bare didn’t you?
This thought process should happen fairly quickly once you get the feel for it. At first it may take as along as 15 or 20 minutes, but soon it will become second nature. You’ll face kitchen crises like bumper zucchini crops, turkey leftovers (again!), and cupboards that at first glance seem empty and bare. Don’t despair! You have a good brain and a vested interested and before long you’ll be able to plan for tomorrow without any trouble.
A quick note, some women feel best if they write their plan down on paper, others are able to keep it in their brains without losing it. I recommend writing it down, especially at the beginning. This makes it concrete and tangible instead swirling around in the nebulous ether of a busy mother’s brain.
Planning Menus for the Week, Fortnight or Month
This is my preferred method. It takes immediate advantage of weekly supermarket sales and allows adaptations for seasonal abundance. We get paid every 2 weeks, so I try to plan a full fortnight at a time. While this method requires more planning time initially, it is only done at intervals. The total time used is much less than the method described above. This method can be arranged to accomodate store advertisements and sales, or it can make use of the food you already have on hand. I’ll describe the processes for both and you can adapt it to fit your circumstances.
Supermarkets advertise their sales once a week in the local newspaper. Seasonal items and loss leaders are ususally the best deals. Loss leaders are meats and produce that the market puts on sale at or below their own price. They make very little profit on these items. The reason they are willing to take this loss is because the loss leaders are bait designed to draw in unwary shoppers. The markets hope that you’ll stop in for their huge sale on strawberries and pick up some sugar and whipped topping, both of which happen to be priced higher than normal this week. They may advertise hotdogs for the 4th of July and then mark up all of the ketchup, mustard and buns. Around Thanksgiving turkeys may be offered at give-away prices, but cranberries are double what they will be in another 2 weeks, fresh potatoes have tripled in price and stuffing is 50¢ more than it is during the summer months. Your job as a consumer is to become aware of these pitfalls and sidestep them the way you sidestep the children’s trainset on your living room floor. The supermarket builds hazards into the shopping experience, hoping that you’ll succumb to the latest gimmick. Making out a menu plan gives you a psychological edge over the grocery store. You know what your family is going to eat for the next week or month, and that goes a long way towards building up your resistance to the supermarket’s temptations.
Weekly Menus based on Sales
Begin by finding a full hour of relatively uninteruppted time. Arrange the local supermarket advertisements to your right and a pencil and paper to your left. A cup of tea or coffee and homemade muffin nearby makes the process run more smoothly. Look through the ads. Make note of the loss leaders at each store. This will be meat or seasonal produce that is priced unusually low. Think about the meat and produce on sale. Does your family like any of it? Will they eat it? If it’s something they love can you buy extra and freeze it for later? Do you have a nearby store that will match advertised sales from other stores? If so, shopping that store will save you gas and time. I know Walmart will match other store’s ads if you bring them in to show the cashier. Since they sell the staples I normally buy anyway, for less than most of the other stores I might add, it’s the one that usually earns my patronage.
Lets assume that cabbage, onions, apples and boneless pork chops are on sale this week. Even on sale, the porkchops are out of my budget. Instead I fall back on the old favorites of dried beans, ground turkey or beef, turkey ham, canned tuna and chicken leg quarters. The cabbage, onions and apples are genuine bargains, so I plan to use them several times during the week. Now I put away the ads, and take out the Master List I made up above. Looking through my Master List, I determine which meals we haven’t had recently and which ones make use of the items I’ll be buying. Turkey ham cooked with cabbage and potatoes would be yummy. Hmm, better check the potoato supply, yes there are plenty. So Turkey Ham, Cabbage & Potatoes are my first dinner menu. They have to cook for about an hour and the prep time is minimal, so I’ll plan it for Tuesday, when I know I’ll be able to watch it while I work on household chores.
|
Mon |
Tues |
Wen |
Thur |
Fri |
Sat |
Sun |
|
| Breakfast | Orange Juice Milk; Eggs & Toast | Orange Juice Milk; Farina or Wheat Cereal | Orange Juice Milk; Oatmeal w/ Raisins | Orange Juice Milk; Yogurt & Granola | Orange Juice Milk; Eggs & Toast | Orange Juice Milk; Pancakes | Orange Juice Milk; Oatmeal w/ apples |
| Lunch | Baloney Sand.; Popcorn; Fruit; Milk | Tuna Sand.; fruit & yogurt; Celery Sticks & Dip; Milk | PB & Banana sandwiches; Carrot Sticks; Ranch Dip; Fruit; Milk | Chili; Leftover Cornbread; Fruit; Milk; oatmeal cookies | Chili over Rice; Fruit; Milk; oatmeal cookies | Chicken Salad; Toast; Apples & plumped up raisins; Milk | Chicken Casserole; Sheet Cake for potluck |
| Dinner | Dirty Rice, Fried Onions; Muffins; Tea | Turkey Ham, Cabbage & Potatoes; Buttered Toast; Apple Cobbler; Tea | Brown Beans; Mixed Greens; Cornbread; Tea; Lemon Bars | Tuna Casserole; Coleslaw; HM Rolls; Lemon Bars; Tea | Oven Fried Chicken; Mashed Potatoes;Rolls; Coleslaw; Tea | HM Chicken Noodle Soup; Crackers; Yogurt & Banana Sundaes; Tea | All The Good LeftoversPopcorn & Lemonade |
I want to use as much cabbage as I can since it’s so cheap, so I’ll figure on coleslaw at least twice. Tuna Casserole can be made ahead of time and reheated, so it will be good on Thursday, my busy day. I’ve got a 10-pound bag of chicken leg quarters in the freezer that I’ll try to use it up later in the week. Monday is a big work day in homeschool, so something relatively easy is in order. Dirty Rice with ground turkey or beef will be nice, but I’ll have to use celery instead of green pepper because it’s out of season and outside of my budget. Wednesday is a slow day at school and I’ll be baking anyway so beans will be good. While I’m at it, I might as well make enough for chili the next day. I have time for making chili on Thursday morning while the kids are doing their independent reading. Leftovers can be lunch the next day too. Over the weekend I’ll thaw and cook the chicken. Friday I’ll serve oven fried chicken and mashed potatoes. The rest of the chicken will be boiled and removed from the bone. Then it can make chicken salad on Saturday and a big chicken casserole for the potluck at church on Sunday. A nice byproduct of boiling chicken is the broth. It will make a yummy soup for Saturday night. Since I have to cook on Saturday afternoon anyway, preparing for the potluck, the soup won’t take any extra time. Lunch and breakfast are filled in using products I know will be affordable. Tuna, baloney and peanut butter make good lunches. Hot cereal is inexpensive for breakfast and frozen concentrated orange juice is always cheap and nutritious. The apples on sale are evenly distributed throughout the week. Bananas are usually cheap too. For the rest of the fruit I’ll fill in with canned favorites or seasonal fruit that wasn’t advertised. On Wednesday, when I bake, I’ll make 6 loaves of bread, 2 dozen rolls, oatmeal cookies and lemon bars. That may seem like a lot, but when all is said and done, it will only take about 3-1/2 hours. The labor will pay off for the next 7 days.
Next I check over my staples; rice, flour, pasta etc. I note anything running low and jot it down on my list. By looking at my menu I can see that I’ll need to buy 2-pounds of ground turkey or beef, 4 cans of tuna & 2 pounds of turkey ham. I still have baloney and peanutbutter, but I will need mayonnaise. Carrots and celery are inexpensive and will both go on my list. I need a small cup of yogurt for starter and a new box of oatmeal too. Any other extras I fill in as I go. When my list is complete I can go shopping. The menus go on the refrigerator so the kids know what to expect during the week. The entire planning process will take at least an hour at first. After a while it can be pared down to about 30 minutes. The Master List of family favorites really cuts down on the time it takes to put menus together.
Weekly Menus based on foods already on hand.
But what if you have to go for the week without a trip to the supermarket, or maybe you’ve only got $20 and need to make it through the week. No problem. Once again, you’ll need about an hour to do your planning. First look through your freezer, cuboards and refrigerator. Make note of any perishables, and then list the other foods you have under the categories of Protein, Veggies; Fruits & Starches. For our example there is peanut butter; lentils, white beans; canned salmon, a can of spam-type luncheon meat, 2 pounds ground beef and a frozen chicken in the protein category. Veggies are onions, potatoes, carrots, canned corn, tomatoes, tomato paste, and green beans. Fruits are applesauce, pineapple, canned peaches; frozen apple juice and grapefruit juice. Starches include spaghetti, rice, oatmeal and cornmeal plus plenty of flour. A check of the dry milk situation shows that it is very low. If there is any money to spend, this is where most of it will go. Eggs are running low. They would be my next priority after dry milk, but even this can be overcome. Baloney and a package of sandwich cheese would also be nice for lunches, but not necessary.
| Mon | Tues | Wen | Thur | Fri | Sat | Sun | |
| Breakfast | Apple Juice Oatmeal & Raisins | Apple Juice; PB Wheat Cereal | Grapefruit Juice; Cornmeal Mush | Grapefruit Juice; Cooked Rice | Tomato Juice Cornmeal Mush | Applesauce Cooked Rice | Tamato Juice Oatmeal & Raisins |
| Lunch | PB&J Sand.; Carrot Sticks; Popcorn | Chicken-Corn Chowder; Crackers or Toast | Baked Potatoes; Fried Onions in Cream Sauce; Snickerdoodles | Baked Beans; Toast; Carrot Raisin Salad | PB&J Sand. Peaches; Popcorn; Snickerdoodles | Spaghetti with Tomato-Meat Sauce; Garlic Toast | Carrot & Pineapple Salad; Hamburger Gravy;Mashed Potatoes; biscuits or muffins; Tea |
| Dinner | Roast Chicken w/ carrots & potatoes; Biscuits; Cinnamon Oatmeal Cake; Tea | Salmon Patties; Batter Bread Cinnamon Oatmeal Cake; Tea | Baked Beans; Plain Rice; Wheat Muffins; Carrot Raisin Salad; Tea | Fried Spam, Noodles, Green Beans; Biscuits; Gingerbread; Tea | Lentils & Rice Burritos; Scalloped Tomatoes; Tea | White Bean & Potato Soup; Cornmeal Hoecakes; Gingerbread; Tea | All the Good LeftoversPopcorn; Tea |
The menus will begin with protein. Lentils and rice make delicious burritos and the white beans make baked beans and bean and potato soup. Baked beans should be on made on a day I’ll already be in the kitchen. As I mentioned above, Wednesday is my baking day, so baked beans are best made then. Leftovers will make an easy lunch on Thursday. Monday will work for chicken, which will be roasted with carrots and potatoes. The leftover chicken can be picked from the bones, and the scraps boiled for chowder on Tuesday. Tuesday evening salmon patties and batter bread, which is made from cornmeal, make good use of items already on hand. Fried Spam is quick and easy on Thursday. On Friday lentils and rice are delectable with homemade tortillas and a nutritious sidedish of tomatoes. Since Saturday is another day in the kitchen and around the house, white bean soup will be easy to keep an eye on. Hoecakes cost next to nothing and everyone loves them. On Saturday and Sunday the family gathers for lunch together. Special meals at this time make everyone happy. Spaghetti is quick and nutritious while Hamburger Gravy extends a pound of ground meat far enough for Sunday guests. Carrots make lovely salads with raisins on Wednesday and Thursday and again on Sunday with canned pineapple.
Economical desserts include cinnamon oatmeal cake baked along with the chicken on Monday, and then Snickerdoodles and Gingerbread later in the week. On Wednesday, baking will include 6 loaves of bread; Whole Wheat Muffins; Snickerdoodles and Gingerbread. These can bake alongside the baked beans which will be in the oven most of the afternoon. Desserts round out the empty places in growing children, and hard working husbands, especially when meals may be a little on the skimpy side. It’s not ideal to fill up on homemade gingerbread or snickerdoodles, but it’s more wholesome than a lot of alternatives. For breakfast I’ve relied on hot cereal as much as possible. It’s cheap, easy on the cook and filling. Since fruit juices are a bit lacking I’ve made use of tomato paste to make tomato juice. Not everyone loves Tomato Juice like I do. Try sparking it up with a dash of Worcestershire Sauce or hot sauce. It’s surprisingly refreshing early in the morning. Lunches are filled in with leftovers and PB&J sandwiches. If there were more eggs I’d add boiled eggs to the white sauce on Wednesday’s lunch. If I was able to buy dry milk, then I would add reconstituted milk to breakfast and lunch menus.
This plan may seem more elaborate than you would make on a week when there’s no money for groceries. If you really think about it though, that’s the whole idea. Good meals are vital in order to avoid those mournful feelings of desperation that can sneak in when everything seems to be going against us. By planning the menus in advance, we’re able to make sure that limited resources are evenly spread throughout the week. We’re also able to assure the menus are as nutritious and delicious as possible.
Rotating Menus
Probably the most expensive, but also the least time consuming, rotating menus are ideal for women who are extremely pressed for time. Take the Master List that you’ve already prepared; go over it again and make sure that all of the meals use foods that are consistantly low cost. Click Here to see my list. Pair up main dishes with side dishes, breads and fruits. Create a total of 10 to 20 meals. Type or write up your menus and then use them as the basis for your grocery list. Prepare and serve the menus one after the other. When you have used up all of your menus, go back to the beginning and repeat them. If you like to do Once-A-Month-Cooking then this system is perfect for you. Casseroles, Chili and other things can be prepared in quantity and frozen for later use. Crock-Pots can also be used to good advantage with this method.
| Country-style Steak; Instant Mashed Potatoes; Green Salad; Pears | Oven Fried Chicken; Seasoned Rice; Canned Cranberry Sauce; Green Beans | Beanie Weanies; Biscuits; Carrot & Celery Sticks; Pineapple | Lemon Fish; Coleslaw; Seasoned Rice; Toast; Peaches | Shake N’ Bake Pork Chops; Spinach; Noodles; Applesauce |
| Meatloaf; Baked Potatoes; Broccoli in Cheese Sauce; Mandarin Oranges | Chicken Cattiatore; Spaghetti; Peas; Applesauce | Chili; Cornbread; Green Salad; Bananas in Vanilla Yogurt | Tuna Noodle Casserole; Peas & Carrots; Muffins; Pineapple | Fried Ham; Mashed Sweet Potatoes; Green Beans; Biscuits; Fruit Cocktail |
In the example above I have tried to accomodate a variety of flavors while using inexpensive staples that will keep well in the fridge, freezer or on the pantry. The only exceptions are Green Salad and Coleslaw which can be made from lettuce and cabbage at home, or purchased ready made at the market. Biscuits can be canned or made from scratch. Muffins can be replaced with toast or canned biscuits to save time if desired. Since you are preparing the same meals over and over again, it becomes even more important that you choose foods the family really loves and is unlikely to tire of. If they begin to dread any meal in particular it can be retired and a new one can take it’s place. In my example Shake N’ Bake Pork Chops could be replaced with Lasagna when the family can’t stand to see another slab of pork. The side dishes can remain the same. Spinach and applesauce both go nicely with lasagna, and the noodles can be replaced by garlic bread. Lasagna is easily prepared and frozen on a mega-cooking day, as is Tuna Casserole, Chili, Meat Loaf, and Country Style Steak. Using this technique prep-time can be so reduced that it’s almost nonexistant.
I have omitted lunch and breakfast menus in the example above. They can be based on the same principles. You may only need 3 or 4 favorites for breakfast but lunch is best treated to the same variety as dinner. If needed you can fill in the menus with inexpensive store-bought cookies, homemade iced tea and reconstituted milk. This method is the same that most institutions like hospitals, school lunch programs, and nursing homes use to plan their meals. Be sure to make all the meals nutritionally adequate because if the family isn’t getting their nutrition at home, they probably aren’t getting it at all.
Remember, menu planning is supposed to be a time and money saver and a nutrition booster. Sometimes we have to follow through with the process and then stand back and trust it to work. If we’re unaccustomed to planning menus, it can seem odd to rely on a piece of paper to tell us what to cook each day. This feeling will pass with time as we grow to rely on these plans. I’ve found that it is a relief to know that I don’t have to worry about dinner every night. The security of already knowing what we’ll eat, not only for this day, but for the rest of the week allows me to use my mind to focus more clearly on other projects that require my full attention. Knowing that everyone is well fed and well cared for gives me the opportunity to do a better job at the rest of my responsibilities. Plus, it saves so much money along the way.
I’d also like to invite you to grab a free menu planning basics report at MenuPlanningCentral.com – they also offer a meal planning service I can highly recommend.
Lowering The Fat Of Regular Ground Beef
Ground Beef is sold according to it’s fat content:
Ground Beef is available in many forms these days. The most common forms are Super Lean, Extra Lean, Lean, and Regular old humble Hamburger. Each type has a different percentage of fat added to it. Super Lean is the most expensive; it has the least amount of added fat. Regular ground beef is the most economical; it has the most amount of added fat. There are ways around this extra fat though, so that we can eat the cheapest ground beef, and still consume the least amount of fat possible. Keep reading to get to the nuts and bolts of a procedure called Draining and Rinsing.
Super Lean: This type of ground beef usually has between 4% and 10% fat content. At 90% or 96% lean beef, it is the leanest ground beef you can buy. This also makes it the most expensive. In my area it is $4.99 lb at most supermarkets, although at a local Warehouse Store (Sam’s) it is a more reasonable $2.19 lb. A 4 oz portion of raw super-lean ground beef contains approximately 170 calories, 8g fat, 3g saturated fat and 61 mg cholesterol. Once cooked a pound of super-lean ground beef weighs about 12-2/3 oz. Thus a 4 oz portion of raw super-lean turns into about a standard 3 oz portion, once it is cooked.
Extra Lean or Ground Round: Most cookbooks and magazines call for this type of ground beef in their recipes. It contains 15% fat and 85% lean beef. In my area it costs between $2.99 and $4.59 a pound. A pound of raw ground round becomes about 12 oz when cooked.
Lean or Ground Chuck: This type of ground beef is 80% lean and 20% fat. Usually it is called Ground Chuck on the label. In my area it costs between $1.99 and $3.99 per pound. A pound of raw lean ground beef weighs about 11-1/2 oz after it is cooked.
Regular or Humble Hamburger: This is the least expensive ground beef and it also has the highest percentage of added fat. Normally it is 70% lean and 30% fat. Sometimes it is advertised as 27% fat and 73% lean though, so check the label. It is often on sale for about $1.50 lb. Even at it’s highest price it usually costs no more than $1.99 lb. In my area it is available in 5-pound rolls for about $1.42 lb. If you cook a pound of raw hamburger, it will become about 10-2/3 oz of cooked meat. This is merely 2 oz less than the most expensive super-lean ground beef. Regular hamburger costs less than half as much as super-lean ground beef. I am not willing to pay double for 2 more ounces of meat. For frugal folks trying to keep the grocery bills as low as possible, Regular Hamburger is the best choice.
But what about the fat content? When you are trying to reduce the amount of fat and cholesterol in your diet, wouldn’t Super Lean Beef be a better deal nutritionally? Well that depends. Regular Hamburger is higher in fat than Super Lean, however most people don’t consume the fat which cooks out of their ground beef. Usually people drain it off. For Health & Budget conscious folks like us, there is an even more thorough way to reduce the fat in regular ground beef.
Drain & Rinse Regular Hamburger to eliminate as much fat as possible. Fry up a pound of regular, cheap Humble Hamburger in the normal way. Break it up into small pieces, and cook it until all the pink is gone. Drain as much of the accumulated fat as you can into a handy vegetable can, or grease catcher. Then dump the ground beef into a colander or strainer in the sink. Run hot tap water into the greasy skillet. Pour this water over the hamburger in the strainer. Do it again. Allow the beef to drain a few minutes, and then return it to the skillet. Proceed as directed by the recipe.
If you like, you can put a bowl or pot under the strainer to catch the water that drains off of the hamburger. This can be chilled until the fat solidifies on top, and then the remaining broth can be used anywhere beef broth is called for. It can also be frozen for later use. This way any nutrients which wash away with the water are still preserved; a very thrifty and conservative use of resources.
I usually don’t add onions, garlic or other seasonings until after the hamburger is cooked, drained and rinsed. Some folks fry the onions or garlic along with the meat as they cook it. Do what you feel is best for your circumstances.
A 4 oz raw portion of regular hamburger that has been cooked, drained and rinsed has approximately 155 calories, 9g fat, 4g saturated fat and 46 mg cholesterol. Compared to the values for super-lean ground beef above, drained and rinsed crumbles have 15 fewer calories, 1 more gram total fat, 1 more gram saturated fat and 15 fewer miligrams of cholesterol. Because of this information I am whole-heartedly willing to eat and recommend regular ground beef that has been cooked, drained and rinsed to anyone who is trying to eat a healthier diet.
Below you will find a chart detailing the caloric differences between several types of ground beef. You will see that draining and rinsing regular hamburger makes it lower in calories than any other type of ground beef.
| Type of Ground Beef |
1 lb Raw; Weight after cooking |
1 lb Raw; Calories after cooking |
1/4 lb Raw; Calories after cooking |
|
Super Lean (7% fat) |
12-2/3 oz |
680 |
170 |
|
Extra Lean (15% fat) |
12 oz |
859 |
214 |
|
Lean (20% fat) |
11-1/2 oz |
876 |
219 |
|
Regular (30% fat), Broiled |
10-2/3 oz |
880 |
220 |
|
Regular (30 % fat) Drained & Rinsed |
11 oz |
620 |
155 |
If you still have hesitations about using cheap regular hamburger after reading this article then print it out and share it with your dietitician or doctor. Ultimately you should follow their advice and not mine. It’s my bet that if they investigate this option as thoroughly as I have they will agree that using regular hamburger that has been cooked, drained and rinsed is the best alternative for people trying to improve their diet while maintaining a tight budget.
NOTE: The information for other ground meats like sausage and turkey is not available. It is reasonable to assume that draining and rinsing these meats would result in similar reductions in fat, cholesterol and calories.
Independent Links which confirm the information on this page.
Journal of The American Dietetic Association, Vol 92 No. 11 Nov.1992 (PDF document)
Canadian Beef Information Centre
Canadianized Ground Beef: PDF (adobe acrobat) booklet detailing extensive nutritional information for many different types of ground beef, including regular ground beef that has been cooked, drained and rinsed. Highly Recommended.
Vegan Pyramid
Created by Miss Maggie in the Summer of 2004. Firmly planted in the public domain.
These are all copyright-free. You may download, copy and paste them as you see fit.
Reconstituting Powdered Milk
The key to reconstituting powdered milk is to use the right amount of water for the amount of powder. Below is a handy little table that will show you exactly what you need to mix to make a certain amount of milk from powder. You can then use it to cook or bake with or of course to drink it and use it in cereal.
| To equal this amount of liquid milk | Use this much Fresh Water |
And this much Instant Non-Fat Dry Milk Powder |
| 1/4 cup | 1/4 cup | 1-1/2 tablespoons |
| 1/3 cup | 1/3 cup | 2 tablespoons plus 1 teaspoon |
| 1/2 cup | 1/2 cup | 3 tablespoons |
| 1 cup | 1 cup | 1/3 cup |
| 1 quart | 3-3/4 cup | 1-1/3 cups |
| 2 quarts | 7-2/3 cups | 2 -2/3 cups |
| 1 gallon | 15-1/2 cups | 5-1/3 cups |
The table above will help you work out the amount of powdered milk you will need to prepare a specific measurement of liquid milk. Here are some tips to help the milk turn out as fresh tasting as possible:
- Use cool water when possible. The powder tends to dissolve more readily in cool water.
- Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
- Chill the milk whenever possible. Use a refrigerator if you have one. If you don’t, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
- If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
- If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
- Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don’t use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
- If you have fresh milk available, then it may be mixed half and half with reconstituted milk to improve the flavor. If you use half whole milk and half reconstituted milk, you will end up with a very good tasting milk that is equivalent to 2%.
$45 Emergency Menu for 4 to 6
I’ve seen various places around the web claim that in an emergency you can feed your family for only $10 or $20 a week. While I appreciate their intentions, I have noticed that they all assume you have certain supplies already on hand. In my experience this isn’t always the case. Forty-five dollars will seem outrageously abundant to some, while it will seem minuscule to others. It is the smallest amount I was able to come up with that will provide enough supplies to an empty kitchen to feed an entire family for a week. The servings are ample and a few adjustments allow you to increase the quantities from 4 servings to 6. Newly added nutritional information makes it clear that except for sodium, these recipes are nutritious and healthy. They are low in fat and cholesterol, high in protein and rich in fiber. To reduce the sodium you can use half as much salt and bouillon as called for in the recipes, and purchase store-brand reduced sodium canned vegetables instead of the regular variety.
You may also want to take a look at the ebooks and resources provided by Living On A Dime – their ebooks are well worth the small fee they charge for all the money saving tips and ideas that you will get out of them. I usually make up the money I pay on the ebook within less than a week (often in one shopping trip) from purchase. Take a look and see for yourself at LivingOnADime.com.
Menus
PDF File (right click; save as)
| Breakfast | Lunch | Dinner | Snacks | Nutrition | |
| Monday | Pancakes; Syrup; Orange Juice; Milk; Hot Tea | Lentil & Vegetable Soup with Dumplings; Milk | Pinto Beans; Onions; Hoecakes; Collard Greens; Iced Tea | Cinnamon Toast; Milk for Children; Tea for Adults | 1656 Calories; 33g Fat (17.5% calories from fat); 71g Protein; 275g Carbohydrate; 42g Dietary Fiber; 54mg Cholesterol; 3312mg Sodium |
| Tuesday | Oatmeal; Toast, Margarine & Jelly; Orange Juice; Milk; Hot Tea | Peanut Butter Jelly Sandwiches; Macaroni & Cheese; Carrot Sticks; Milk | Bean Burritos with Homemade Refried Beans & Homemade Tortillas; Fried Onions; Iced Tea | Plain Muffins with Jelly; Milk for Children; Tea for Adults | 1826 Calories; 50g Fat (24.1% calories from fat); 73g Protein; 279g Carbohydrate; 32g Dietary Fiber; 37mg Cholesterol; 2812mg Sodium |
| Wednesday | French Toast; Syrup; Orange Juice; Milk; Hot Tea | Batter Bread; Margarine; Spinach; Milk | Creamed Tuna & Peas over Rice; Garlic Toast; Iced Tea | Peanut Butter Tortillas; Milk for Children; Tea for Adults | 1771 Calories; 55g Fat (27.7% calories from fat); 76g Protein; 245g Carbohydrate; 12g Dietary Fiber; 187mg Cholesterol; 3213mg Sodium. |
| Thursday | Hot Rice in Milk; Toast, Margarine & Jelly; Orange Juice; Hot Tea | Peanut Butter Jelly Sandwiches; Macaroni & Cheese; Carrot Sticks; Milk | Black Bean Soup with Carrots, Celery & Onions; Cornmeal Muffins; Iced Tea | Cinnamon Toast; Milk for Children; Tea for Adults | 1737 Calories; 52g Fat (26.7% calories from fat); 61g Protein; 262g Carbohydrate; 20g Dietary Fiber; 51mg Cholesterol; 2631mg Sodium |
| Friday | Oatmeal Pancakes; Syrup; Orange Juice; Milk; Hot Tea | Leftover Black Bean Soup; Biscuits; Milk | Hot Dog & Veggie Stir Fry over Rice; Iced Tea | Peanut Butter Tortillas; Milk for Children; Tea for Adults | 1781 Calories; 52g Fat (26.1% calories from fat); 73g Protein; 259g Carbohydrate; 20g Dietary Fiber; 140mg Cholesterol; 3202mg Sodium |
| Saturday | Hot Rice in Milk; Toast, Margarine & Jelly; Hot Tea | Ramen Noodles with Carrots; Celery & Onions; Oatmeal Muffins; Milk | Butter Beans; Scalloped Tomatoes; Garlic Toast; Iced Tea | Biscuits & Jelly; Milk for Children; Tea for Adults | 1727 Calories; 52g Fat (26.6% calories from fat); 59g Protein; 261g Carbohydrate; 24g Dietary Fiber; 43mg Cholesterol; 3281mg Sodium. |
| Sunday | Pancakes; Syrup; Orange Juice; Milk; Hot Tea | Lentil Chili; Corn Bread; Baked Custard | Corn Fritters; Steamed Carrots; Macaroni & Cheese; Iced Tea | Cinnamon Toast; Milk for Children; Tea for Adults | 1796 Calories; 47g Fat (23.1% calories from fat); 70g Protein; 282g Carbohydrate; 28g Dietary Fiber; 247mg Cholesterol; 3527mg Sodium. |
| Averages for Week | 1756 Calories; 29g Fat; 69g Protein; 267g Carbohydrate; 25g Fiber; 108mg Cholesterol; 3140mg Sodium. |
Shopping List
PDF File (right click; save as)
2009 Prices 2006 Prices Items 3.98
0.93
0.98
2.28
3.50
1.06
2.38
2.68
3.04
14.28
1.88
1.76
1.14
1.24
1.50
0.48
3.33
1.36
0.88
0.87
0.54
0.56
0.56
0.58
0.58
2.00
1.87
1.23
0.82
1.64
1.48
1.88
0.74
0.50
0.50
0.50
0.50
0.50
2.00
1.841.92
0.62
0.77
1.77
0.99
0.88
1.88
1.50
1.76
8.87
1.20
1.30
0.60
0.60
1.00
0.30
1.38
0.96
0.89
0.89
0.50
0.42
0.45
0.40
0.42
2.00
2.00
1.20
0.44
1.50
1.00
1.00
0.50
0.50
0.50
0.50
0.25
0.50
1.00
1.0010 lbs all purpose flour
3 pack of yeast
Baking Powder
Oatmeal
3 lbs long grain white rice / 5 lbs rice in 2009
2 lb bag of cornmeal
5 lbs sugar
Vegetable Oil
2 cans frozen orange juice concentrate
20 quart box of instant nonfat dry milk
2 pounds lentils
2 lbs pinto beans
1 lb black beans
1 lb lima beans
3 boxes Macaroni & Cheese
3 packs of Ramen Noodles
2 dozen eggs (2.5 dozen in 2009)
2 lbs margarine
1 lb hot dogs
1 28-oz can tomatoes
1 15-oz can tomatoes
15-oz can green peas
15-oz can corn
15-oz can greens
15 oz cans spinach
5 lb bag carrots
3 lb bag onions
1 bunch celery
6-oz can tuna
18-oz jar peanut butter
Jelly
Pancake Syrup
Vinegar
Cinnamon
Garlic Powder
Chili Powder
Salt
Pepper
Bouillon Cubes
100 Count Box of Tea Bags$70.37 $45.16 Note: The prices were gathered in February 2006 and March 2009 from Dollar General and Walmart. Your prices may vary. NOTES
If you receive WIC, Food Stamps or have food from a local food bank, you’ll be able to do much better than this menu plan. It is based on bare minimums.
There isn’t much meat in these menus. That’s because meat is expensive and beans aren’t. Beans provide lots of good protein for growing children and hard working adults. When beans are combined with certain other foods their protein increases. The amino acids in grains like flour, pasta and cornmeal or milk products cooperate with the amino acids in the beans to make an extremely high quality protein. Don’t worry about the lack of meat, there is more protein in this menu than you can shake an expensive protein bar at.
The milk may seem overpriced to some, but it is vital for growing children and mom’s who are pregnant, nursing or who may become pregnant. It is also very high in protein especially when combined with grains or beans (see above).
Orange Juice is served every morning but Saturday. The plan assumes 4 servings of 1/2-cup each for every morning it’s served. Orange Juice supplies Vitamin C and Folic Acid, once again, necessary for pregnant mothers and growing children.
In the recipes that call for buttermilk use regular reconstituted milk soured with a tiny bit of vinegar. This works just as good as buttermilk in cooking.
For the recipes that call for dried onion, substitute a small amount of finely chopped fresh onion.
For the recipes calling for fresh garlic, substitute a small amount of garlic powder instead.
To serve a hungry family of 6 you’ll need to make the following changes:
- Increase the flour to three 5 pound bags & bake 6 loaves of bread at a time instead of 4.
- Buy 3 cans Orange Juice Concentrate instead of 2
- Double the Macaroni and Cheese served for lunches making 2 boxes at a time instead of 1.
- Double the cans of Tuna, Peas, Corn, Greens & Spinach.
- Double the recipe for Creamed Tuna & Peas.
- Double the recipe for Corn Fritters
- Double the recipe for Lentil Chili, adding 1 more can of tomatoes to the shopping list.
- This will increase the total spent to approximately $51.
Daily Work
Sunday Night: Mix up the dough for Overnight Bread. Set it aside to rise. Mix up a gallon of milk and a gallon of Tea. Put both into the fridge to chill. Clean the kitchen. Go to bed.
Monday: Begin the week with a hearty breakfast. After the breakfast dishes are done, prepare the vegetables for Lentil Soup, and put the Lentils on to cook. Soak 2lbs of pinto beans in boiling water to cover for 1 or 2 hours. Half of them are for supper tonight and the other half for supper tomorrow. Punch down your bread dough which should be nicely risen by now. Divide it into 4 loaves. Allow it to rise for 1 or 2 hours and then bake. After soaking the pinto beans, boil them until tender and refrigerate. Reheat half of them for dinner and use the other half for tomorrow. Check the milk & iced tea supply, prepare more as necessary.
Tuesday: After breakfast prepare enough tortillas for dinner tonight and for 2 snacks during the week; 16 to 20 tortillas should be enough. Store them in a plastic bag in the refrigerator. Prepare a dozen Muffins for snacks later in the day. Check the milk & iced tea supply, prepare more as necessary.
Wednesday: When preparing the rice, make enough for dinner tonight and breakfast in the morning. 2-cups dry rice, cooked in 4-cups of water should be enough. Prepare the dough for Overnight bread before going to bed. Check the milk & iced tea supply, prepare more as necessary.
Thursday: Soak the beans in boiling water to cover for about an hour or two. Simmer until tender. Prepare the soup as directed and chill until supper time. Divide the bread dough into 4 loaves and set aside to rise until doubled in bulk. Bake as directed. Check the milk & iced tea supply, prepare more as necessary.
Friday: Make enough rice for supper tonight and leftovers for breakfast in the morning. 2-cups dry rice cooked in 4-cups of water should be enough. Check the milk & iced tea supply, prepare more as necessary.
Saturday: Soak the lima beans in boiling water to cover for about an hour or 2. Simmer until tender and season as directed. Chill until supper time. Check the milk & iced tea supply, prepare more as necessary.
Sunday: Put the lentil chili on to cook and prepare the custard and cornbread to bake at the same time. Check the milk & iced tea supply, prepare more as necessary.
Recipes
|
Breads & Cereals |
| Old-Fashioned Low-Yeast Bread | Biscuits use margarine instead of shortening |
| Homemade Tortillas | Hoe Cakes |
| Pancakes | French Toast |
| Oatmeal Pancakes | Basic Muffins |
| Oatmeal Muffins | Batter Bread |
| Cornmeal Muffins | Corn Bread |
| Cooked Rice | Hot Rice Cereal |
|
Main Dishes |
|
Vegetables |
| Corn Fritters | Scalloped Tomatoes |
| Collard Greens |
|
Miscellaneous |
| Classic Baked Custard | Snickerdoodles |
| Perfect Iced Tea | Reconstituting Milk |
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Lunch Box Basics
Lunch boxes and lunch menus are a private obsession of mine. I can spend hours pouring over lunch box descriptions, thermos manuals and sandwich cookbooks. With so many of my brain cells invested in lunch box knowledge, this article is a personal favorite.
Doing the Math
There is a myth in some frugal circles that packing lunches doesn’t save enough money to be worth the work. For most families, this isn’t the case. Most school lunches cost between $1.50 and $2 per child. Homemade lunches can be prepared for less than 50¢ a piece. Assuming 5 days a week, 4 weeks a month, and 9 months a year, this saves between $270 and $360 a year for 2 children. If you have 5 children in school, you can save $900 a year. Adult lunches offer even more opportunity for savings. An adult who spends $3 a day for lunch, will save more than $500 over the course of a year if he eats a home packed lunch for about $1 a day. If an adult is spending $5 a day for lunch, then reducing it to $1 a day for a very hearty, home-packed lunch saves over $1000 a year! As you can see, packing lunches really does pay off over time.
Packing lunches is a bit of a bother. It takes a few weeks to get used to thinking about it and making time for it every morning, day in and day out. I would be lying if I said there wasn’t a minor element of drugery to it.
Still, there are really good reasons to bite the bullet, put up with the drudgery, and pack your own lunches anyway. Home packed lunches are usually more nutritious than school or fast food lunches. It’s easy for us to offer skim milk, fresh fruits and vegetables in season, and low-cost, protein-filled soups and casseroles. The lunches we make ourselves are more filling too. I have noticed that school lunches serve a lot less food than they used to. The portions are smaller, and they serve fewer items to the children too. I know my 11-year-old can easily eat twice as much as he is provided with in a school lunch. Home packed lunches can be adjusted to accommodate growth spurts and other changes in appetite. Homemade lunches taste a whole lot better too. At home we use more love and care in preparing them, and are more likely to use better quality ingredients. After all, we have a personal interest in the quality and contents of the lunch, seeing as we are personally vested in the person who consumes it. To sum it up, home packed lunches taste better, offer more food, are healthier and cost a quarter to half as much as a purchased lunch. They are one of the greatest bargains we can produce in our kitchens.
Free & Reduced School Lunches
One of the best things that the National School Lunch Program offers are their free and reduced lunches. When I was a child we always qualified for free lunches and breakfast, and we loved them. If you qualify for free or reduced lunches, then by all means, take advantage of it. You will save time and money in the long run, and you children will eat a hot, nutritionally adequate meal, provided by the American tax payer. I can think of very little that I would rather pay for with my tax dollars than lunches and breakfasts for school children. If the lunches are too skimpy for your hungry children, then pack them extras to eat in addition to the school lunch. That way your morning work load is still somewhat diminished and the kids won’t leave the lunch table hungry.
For folks who don’t meet the income requirements for free or reduced lunches, it is well worth the extra work to prepare your own lunches at home, and send them to school or work with the family.
Lunch Bags & Boxes
The first thing you will need is a container in which to pack the lunch. It doesn’t need to cost a lot of money. For adults a small cooler makes a great lunch box. Fred uses a medium sized cooler. He is usually gone for 24 to 48 hours, so he needs a lot of food to keep him going. For children and teenagers, you can usually find inexpensive lunch boxes and insulated lunch bags at yard sales and thrift stores.
Small children often prefer a plastic lunch box with cartoon characters on the side. I suggest you buy these as cheaply as possible. They only last for a year or two before the children drop them or the latch breaks. At $6 to $10 a piece, buying brand new boxes has never been a good investment for me. I have purchased them new when I desperately needed the thermoses that came with them. After the plastic lunch box broke, I purchased replacements from my local Goodwill. I continue to use the same thermos year after year.
If the art work on an older lunch box is shabby, you can easily replace it. Use rubber cement to glue down a new picture (cut to size) and then cover the picture with clear contact paper. I’ve done this, and it lasted almost 2 years, until the lunch box cracked and became unusable. Amy D. describes the process in detail in the first book of The Tightwad Gazette.
For older children insulated lunch bags work best. They don’t have the juvenile connotations of plastic boxes with matching thermoses, so older kids usually don’t object to carrying them. I like them because they don’t break when they get drop-kicked across the living room by a budding football player. Since they have soft sides, it is easier to fit more food and odd-shaped containers in them too. They usually have zipper closing and shoulder straps for carrying them. I buy the largest ones I can find because I find them easier to fill. Many modern insulated bags have several extra zipper pockets and sections on the outside to carry little extras like napkins, spoons and salt or pepper packets. My boys like these but they aren’t really necessary. Purchased brand-new, insulated lunch bags cost between $5 and $15. If you wait until back-to-school-sales you may find them cheaper. Over the summer they can often be found at yard sales. Insulated lunch bags usually do not come with their own thermos, so you will have to use some you already have or buy them separately.
The Thermos
Which brings us to the next item you need for lunch packing: a thermos. If you have a thermos left over from older lunch boxes then use it. Whenever you can use something you already have it saves you money. If you don’t already have a thermos, then try your local thrift stores and yard sales. They can often be found for 50¢ to $1. Objectionable artwork can sometimes be removed with fingernail polish remover. If that doesn’t work, then cover the picture you don’t like with another picture you do like. Trim a piece of clear contact paper to fit neatly over the new picture and press it firmly into place. Be careful when you wash the thermos. Don’t soak it in the dish water for hours and hours. This will help preserve the new artwork.
If you absolutely need to buy new thermoses then the greatest selection is in August, right before school starts. I prefer wide-mouthed thermoses, sometimes referred to as insulated food-jars. They come in a standard 10-ounce size, and look exactly like regular lunch box thermoses on the outside. Inside however, their mouths are large enough to put chunky foods inside, like casseroles and beanie-weanies. They are also much easier to clean because of their wide mouths.
I have also seen small cold-only thermoses. They usually hold about 4 to 6-ounces, or about 1/2-cup. The lids go into the freezer overnight, and then chilled food is placed inside the thermos in the morning. By lunch time, the food is still fresh and cold. This works well for homemade pudding, jello, chilled fruit, yogurt, and the like. I used to try to use these for hot things too, but it turned out they only work for cold things. Live and learn.
Plastic Bags & Resealable Containers
In addition to the lunch box and thermos, there are a few extras you will need. These include small resealable containers and plastic flip-top baggies. If you have any small leftover yogurt tubs, the kind with resealable lids, they are excellent for lunch boxes. If you found a sale on 8-ounce containers of store-brand yogurt, it would be worth it to buy a dozen or so. Eat the yogurt. Wash and save the containers for lunch boxes. If this isn’t possible, then you can buy reusable Glad, or Zip-Lock containers in 8 and 4-ounce sizes. They last a long time, and are just the right size for jello, canned fruit, pudding, cobbler and salads. By the way, there is no rule that you must to fill a container all of the way full. You can fill a container half full of jello, yogurt, or pudding and send it to school just like that.
Sandwiches, popcorn, fresh fruit, veggies sticks, and boiled eggs go into flip-top baggies. I let my boys throw the bags away when they are done with them. Store-brand bags cost about 1/2¢ a piece, and save me having to wash any extra plastic bags. The plastic containers come home for a good sudsing everyday.
Keeping Cold Things Cold
A few years back it was very difficult to keep lunches fresh and cool all day. Homemakers were warned about foods spoiling while waiting to be consumed at lunchtime. This need be a concern no longer. With modern freezing ability and commercially available cool-packs food can be kept cold and appetizing for several hours.
Blue freezer-packs are inexpensively available at most discount stores and many supermarkets. They go in the freezer overnight, and in the morning they are popped into the lunch box along with the food. The freezer pack keeps everything in the lunch very cold. I use them in conjunction with the insulated lunch bag and find that I don’t even need the thermos any more. Instead I use a pint sized sports bottle for each boy. With the thermoses they were only getting 8 or 10 ounces of beverage, which they complained was never enough. Now they get a full 16-ounces, which seems to satisfy them much more thoroughly. I fill the sports bottle and chill the beverage overnight. Then it sits in the insulated lunch box with the freezer pack for 4 or 5 hours. By the time the kids eat lunch, the milk is still very cold. I really like using the cold pack in conjunction with the sports bottle.
If you don’t have a freezer-pack or don’t want to buy one, then you can improvise your own. Fill a sports bottle or other beverage container about a third-full at night before you go to bed. Screw on the lid and place the bottle in the freezer overnight. When morning comes the beverage will be frozen solid. Fill the bottle up with more of the same beverage. The frozen drink will melt as the morning wears on and will keep the beverage and the lunch box cool and fresh until lunch time. Experiment with the amount of frozen beverage you need to keep everything cold, while still giving it a chance to melt by noon. Ask the kids about it and make a mental note when you hit on the right balance.
The beauty of using the freezer-pack or frozen beverage system is that it frees up the thermos for more exciting things like tomato or vegetable soup, hot chocolate, casseroles, spaghetti and meat sauce, enchiladas, burritos and other things which will fit into the wide mouth thermos. Meanwhile, the lunch box itself holds all of the cold things, like pudding, yogurt, salads bound with mayonnaise, lettuce and other vegetables, cut up fruit, and anything else that is best kept cold. This little bit of lunchbox technology has really revolutionized my lunch menus.
Keeping Hot Things Hot
Cold items are easier to keep in a lunch box than hot items. There are still ways to manage it if you have a thermos. If you don’t have a thermos then stick with cold lunches. If you do have a thermos then get ready for a bright variety of hot lunch additions.
In order to keep things hot in a thermos both the food and the thermos must be heated in the morning. Liquid foods like soups and beanie weaines can be heated on the stove top. Bring them to a boil, reduce the heat, cover and simmer for 5 full minutes. You want the food to be well heated, all the way through. Meanwhile, fill your thermos with your hottest tap water. Place the lid on the thermos and allow it to sit while the food heats. When you are ready to fill the thermos, dump out the water and quickly pour or ladle in the hot food. Be careful not to overfill. Usually there is a fill-line inside the thermos. Check yours to see if you can locate it. After filling the thermos, carefully screw on the seal and the lid.
Other foods that are chunkier like casseroles, macaroni and cheese or spaghetti with meat sauce, will have to be heated in the microwave or in a double boiler. To use the microwave, place a serving of the food in a glass bowl and heat at HIGH until very hot. If it is cold from the refrigerator, then 3 to 5 minutes should suffice, depending on your wattage. Preheat the thermos while the food is cooking. Empty the thermos, fill with the hot food and seal. To use a double boiler, bring about half a pot of water to a boil in the lower pot. Place your cold food in the upper pot. Position the lower pot over the upper pot and let it slide into place. With the bottom water boiling, the food in the upper pot should heat for at least a full 15 minutes before placing it into your preheated thermos. If there is a lot of food in the upper pot, or if it is exceptionally cold, then 25 minutes will probably be long enough.
I have a special trick for burritos. Prepare bean or beef burritos in your normal way. Wrap each burrtio individually in tin foil. Heat in the oven at 400° for about 15 to 20 minutes. When they are hot all the way through, slip them into the preheated thermos, and screw on the lid. The burritos will be hot and delicious come lunch time. Tommy is especially fond of this meal.
Planning Ahead:
At first, it takes about 20 minutes to pack good lunches, if you do all of the work in the mornings. One of the nice things about lunch packing though, is that most of the work can be done the night before. It turns out that good lunches don’t happen automatically. Lunches need thought and preparation well ahead of time. I was really slow to understand this. I tried to make lunches in the wee hours of the morning, when I was cranky and tired, and failed miserably more mornings than not. The kids complained. They wanted to eat good food like the other kids. They were getting bazaar sandwich combination like brown beans and mayonnaise, because I hadn’t thought ahead. I would need lunch meat and cheese for sandwiches, or tortillas and cheese for burritos. The poor boys ended up with a hybrid bean-salad sandwich with pickles and stale popcorn for lunch. That was pretty much the low point of my lunch making endeavors, and I am proud to say, the beginning of a new standard of lunches for the boys.
Now I plan out my lunch menus each week, ahead of time. Saturday afternoons, or Sunday on the way to church, I ask the boys what they want in their lunches. They always say pudding and grilled cheese sandwiches. I always agree and then they suggest other items too. If I’m planning menus for the week (which I do sometimes, but not always) I include their suggestions on the weekly menu. If I don’t have the time or inclination to make up the menus for the full week, I still jot down five lunches, so that I’m never lost in the morning, before the coffee kicks in and my brain begins functioning in earnest.
School lunches are required by law to include a specific amount of nutrition in each lunch. For elementary children it includes:
- 8 oz of milk
- 2 servings of breads or grains
- 1/4 cup of vegetables
- 1/4 cup fruit
- 2 oz meat or its equivalent in beans, cheese, or yogurt
- less than 30% calories from fat
- Reduced sodium
Less sugar - about 600 or 700 calories
I decided to use this as the standard for my homemade lunches. When I know what is involved in making a balanced lunch, I find it easier to plan ahead. With this meal plan as my guide, I do my pre-packing the night before. Vegetables like carrots, celery or broccoli are cut up and placed in plastic flip-top baggies. Muffins, popcorn, or cookies are baked and cooled before packaging and placing aside until morning. Any sandwich fillings, like egg, tuna or chicken salad can be mixed up the night before. This gives them a chance for the flavors to blend and makes the finished filling better tasting. Canned fruit and yogurt can be portioned out into their small containers and allowed to chill until morning. Sports bottles are filled with milk, and freezer-packs are placed securely in the freezer to work their miracles the next day. Pudding and jello can be prepared at night, and by morning they will be set and ready to surprise the lunch box crowd.
Anything which will need to be reheated and put into a thermos the next day will benefit from pre-packing too. Usually I measure out the amount of soup, or casserole I will need the night before. Then I put it into a small saucepan, put the lid on it, and chill it overnight. In the morning, I only have to pre-heat the thermos with hot water, and bring the food to a good rolling boil. Then I spoon it into the empty thermos and screw the lid on tightly. Hot chocolate, can be made from scratch the night before and reheated in the morning. Inexpensive canned soups are good for a hot meal when you are pressed for time. Vegetable and Tomato Soup (prepared with milk) are the two favorites at my house. During cold spells I will often send a hot soup in their lunch box every day. I think it helps to dispel the chill of an impersonal school cafeteria in the wintertime.
Remember to tuck in a spoon or fork when you send food in the thermos. Use plastic ones if you children are trained not to throw them out. Otherwise metal ones are sturdy and less likely to be thrown away. While we’re on the subject, do not send plastic or metal knives to school! Schools these days have zero tolerance for weapons. Myself, I never considered a plastic butter knife a weapon, but most schools do, and it is best not to tempt the fates. So rather than having a big, overly publicized media event centering around plastic knives in elementary school lunch boxes, just think ahead and keep all the knives at home.
Cleanliness
Be sure to wash the lunch box, thermos, and any reusable containers every day, preferably right after the kids get home from school. Then let them air dry before putting them away. This step will prevent any bacteria or peculiar odors from forming. On the weekends give everything a thorough scrubbing, preferably with a little bleach water. I take the time for this extra step because it assures me that my kids are only receiving wholesome, loving, nourishment from their lunches, and not any contaminated bacteria beasties. Other folks are not as fastidious about this step as I am, and their kids are perfectly healthy, so you really have to set the standards according to your own comfort level.
Mayonnaise
Speaking of comfort levels, next we come to Mayonnaise. I send my children sandwiches with mayonnaise in them. Not everyone does this. Some people are worried about the mayonnaise going bad. I have found that using the blue freezer-packs keeps the food cold enough to eliminate any worries I might have had about the mayonnaise going bad. Before I stated using the freezer-packs, it was common for me to send tuna or chicken or egg salad bound with mayonnaise, or baloney and cheese sandwiches with mayo and mustard. The sandwiches would sit probably about 4 hours before they were consumed. My children never suffered any ill effects from the mayonnaise in their sandwiches. I will admit though, I have more peace of mind, know thing that the sandwiches are kept cool until they’re eaten. Each mom has to make her own decision about these things. If you choose not to use mayonnaise, you could substitute homemade salad dressing, which is cooked, or prepared salad dressing from the store, or choose sandwiches which do not require mayonnaise at all.
Frugal Staples
Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part. Once we realize this and begin doing as they did, we too will see our dollar stretch further.
The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.
1. Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.
2. Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.
3. Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads. Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.
4. Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.
5. Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.
Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.
Turning Leftovers Into Dinner
Leftovers – we all have them at least from time to time. What do you do with them? Do you have them for lunch, or do they just sit in the fridge for a few days and then you end up throwing them out? You can start saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.
Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over. Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.
You prepare a roasted pork loin and rice for dinner one night. The family wants something else for dinner the following night so the pork loin gets pushed to the back of the refrigerator. Normally, that’s where it will stay until you clean out the fridge, right? Not anymore. Let’s do something to keep that pork loin from going to waste.
Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night. Your family doesn’t have to eat the pork loin as is. So, chop that pork loin up into bite size pieces.
Now you’re probably thinking, ok that’s great, but what do I do with it now? In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped pork loin to make pork fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.
This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef. Let’s take a look at beef.
If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos. Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili. If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.
Using a little leftover magic can make one meal last for two, three, or even four more days. But, you don’t have to eat it all in the same week. Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up. Yes, it really can be just that simple.
Your family will be amazed at your ability to transform any meal into a new creation they will enjoy. Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers. Try these and similar ideas to expand your family’s palate.
Baking With Kids
One of our goals as parents is to teach our children how to take care of themselves. This includes teaching them to cook. Baking together is a great way to introduce children to cooking and basic cooking techniques, and it gives you an opportunity to spend quality time with your little one.
Before you start teaching your little chef to bake, you’ll want to ensure they understand and know basic kitchen rules:
- Get permission to use the kitchen and any tools or appliances in it.
- Wash your hands thoroughly with soap and water before you begin cooking. Rewash hands whenever you touch dirty objects or when they are dirty with food.
- Read the recipe several times before beginning, then re-read the directions while you’re working.
- Gather all ingredients and tools so you have everything you’ll need in one place.
- Follow the directions carefully.
- Use pot holders or oven mitts for safety when removing items from the oven.
- Clean up as you cook. Put hot soapy water in the sink, and then place the dishes in there when you’re finished with them. Before leaving the kitchen, be sure to wash all dishes.
- Be sure to share what you’ve made with your loved ones.
Use a simple recipe if this is the first time you’re cooking with your little chef. Sugar cookies are a great choice as there’s something every age level can help with. Toddlers can help decorate or stir, preschoolers can help roll out and cut the shapes with cookie cutters, and older children can make the cookies on their own, with you to help them if they get stuck.
Another easy recipe that children of all ages can help with is basic biscuits. The younger children can help roll out and cut out the biscuits as well as help mix the dough, and older children can take the recipe and run with it. Only the older children or an adult should remove the hot biscuits from the oven.
Try not to get too stressed out if your children make a mess of your kitchen. It’s more important that your children have fun being with Mom and learning to bake than for your kitchen to remain immaculate. You can always have them help you clean it up when you’re done which will also teach them the importance of having a clean kitchen for the next time they help you bake.
Baking together can accomplish so much more than merely making something yummy to enjoy. Help your children learn that baking, and cooking in general, can be fun as well as a necessary part of life. Encourage your young readers to read the recipe out loud. You can also have them help with measuring, which can help you teach them a little about fractions along the way.
Frugal Freezer Meal Ideas
When it comes to freezer cooking, it is easy to prepare frugal meals. Many frugal recipes can be placed in your freezer for cooking at a later date. Here are a few ideas to get you started.
- Chicken: Buy a large amount of chicken, divide it into freezer bags with the marinade of your choice, and freeze. The chicken will marinade as it thaws and you will have a tasty dish ready. Just add a side salad and some rice.
- Beans and Rice: Healthy, full of fiber, and filling, beans and rice is yummy frugal meal. No need to make any other side dishes because beans and rice is truly a meal in itself.
- Chili: Prepare a simple chili with cans of beans, onions, garlic, tomato paste and chili seasoning. You can add meat if you like but when it is made right, chili with no meat is very good. You can also add fresh tomatoes and other vegetables like bell peppers. Cook the chili, let it cool, and then just freeze.
- Casseroles: Some casseroles like tuna or broccoli and cheese don’t cost much make and can be frozen with ease. When you make a casserole for dinner one night, make two. Instead of cooking the second one, once it is prepared, put it in the freezer.
- Meatballs: Meatballs are another item is not expensive to make, can be doubled and frozen. You can find ground beef on sale often and can buy it in bulk in wholesale stores. With meatballs you can make different types to freeze like simple ones for spaghetti, honey barbecued, or teriyaki.
- Taco or sloppy joe meat: Who doesn’t love tacos or sloppy joes? Again you can get hamburger meat in bulk. The good thing about these frugal meals is that you can cook them or just prepare them and freeze. It really makes creating fun, great, quick meals simple and very feasible.
- Soups: Some soups like chicken noodle or split pea can be frozen successfully. You want to be careful freezing soups with potatoes or cream in them. These types of soups do not always freeze well and will make for a gummy, mushy meal for the family.
Freezer cooking can not only be frugal but time saving, convenient, and really easy to do.
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