Palačinky (Czech Crepes)

A Guest Post By Alice Seba From VegetarianLost.com (great blog to follow). 

When I was growing up, we had some pretty interesting things for dinner. We had these things that looked like donuts with a dollop of sour cream and jam on them. Other times, we had traditional Czech pancakes, called palačinky, that are more like what you’d think of as crêpes. They are traditionally spread with jam and other sweet toppings, rolled up and served. I always considered myself lucky to get to have dessert for dinner and other kids were envious, but I never really stopped to think about why he had these meals in my younger days.

My parents grew up in Communist Czechoslovakia and dollars had to be stretched. Fresh vegetables and meat were hard to come by, so mothers and grandmothers had to get creative in the kitchen. My parents escaped to Canada in 1968, but have always kept that frugal lifestyle. Even though it sometimes embarrassed me when I was a kid, I can admire what they did for all of us now. My parents came to Canada with nothing. Just a suitcase with some clothes, a pack of cards to pass the time and not much else. They learned English, worked hard and even though they weren’t doctors or lawyers, managed their money and grew their net worth through incredible savvy.

With that in mind, I’d love to share this recipe for palačinky. It uses the very simplest of ingredients and you can get creative with your fillings and simply use what you have on hand. They take quite a bit of time to make (at least for me, but I never seem to remember my mom breaking a sweat). Even so, it’s so worth it. If you serve these to your family or anyone, they are going to rave about them.

Palacinky - Czech crepes

Palačinky
 
Makes about 8 large crepes
Serves: 8
Ingredients
  • 1.5 cups flour
  • 2 eggs
  • 2 cups milk
  • 1 tablespoons vegetable oil
  • 2 tablespoons sugar
  • Salt
  • Oil for frying
Instructions
  1. Beat all ingredients until smooth.
  2. Lightly grease a frying pan and place over medium-high heat.
  3. Ladle batter onto the frying pan and rotate the plan and tilt it, so that the batter makes it way evenly
  4. around the pan in an even, thin layer.
  5. Cook for about 2 minutes or when lightly browned and flip. Cook for another minute or so.

 

You can let the palačinky cool slightly by stacking them on a plate as you finish cooking them. Then spread them with jam, roll them up and serve. You can also use more extravagant ingredients like nutella or top them with berries and fresh whipped cream. Or sprinkle with cinnamon sugar…there are so many options.

Alice Seba from Vegetarian LostWith 3 kids and a husband all with varying tastes, Alice Seba knows it can be a challenge to keep everyone well fed, but it’s a challenge she enjoy tackling head on. She loves to share great food and also love helping people at better, waste less food and SAVE a ton of money doing it. Make sure to grab her free guide here.

 

Roasted Tomato Scrambled Eggs

A hardy breakfast that keeps you full until lunch doesn’t have to be bad for you. I love the combination of roasted tomatoes and egg in this dish. Best of all, it only uses one pan.

You can easily change things up by adding a little chopped ham or turkey to the scrambled eggs. I cook the meat while I’m cooking the tomatoes.

Roasted Tomato Scrambled Eggs
 
Ingredients
  • 1 teaspoon olive oil
  • ½ cup diced tomatoes
  • 4 large eggs
  • ⅛ teaspoon pepper
  • 2 tablespoons chopped dill
Instructions
  1. Spray a skillet with a non stick cooking spray. Place the skillet over medium heat. Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. Drain the tomatoes on a piece of paper towel. Clean and spray the skillet again. Place the eggs in a mixing bowl. Add the pepper and whisk to incorporate the pepper and fluff the eggs. Add the tomatoes and stir to combine. Pour the egg mixture into the prepared skillet. Place the skillet over low heat. Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top. Continue to stir until the eggs are as done as you like. Consume immediately.

 

Scrambled Eggs with Tomato

Bacon And Egg Fried Rice

I make fried rice at least once a week for dinner. It’s a quick easy meal and a great way to use up leftover cooked rice. If you feeding more people than you expected, it’s easy to stretch this meal by adding another cup or two of rice, an extra egg and whatever leftover veggies or meats you’re finding in the fridge.

Egg Fried Rice With Bacon
 
Serves: 4
Ingredients
  • 4 slices bacon, diced
  • 4 eggs, beaten slightly
  • 4 cups COOKED rice
  • 3 tsp soy sauce
  • 3 green onions, chopped
  • ½ cup frozen peas
Instructions
  1. Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.
  2. With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
  3. Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
  4. Serve immediately.

 

 

Bacon And Egg Fried Rice

Note: You can easily replace any other leftover cooked meat for the bacon. I often use pieces of leftover chicken, ham, pork chop etc. or even just a little bit of cooked sausage or sandwich meat. Of course you can also just as easily leave out the meat and make it a vegetarian dish.

Denver Omelet Recipe

When we go out for breakfast (which we don’t do very often), I love getting  a Denver Omelet. There’s just something about the combination of eggs, ham, cheese and bell peppers. It also makes a very substantial meal that will keep you going. I recently started making it at home and thought I’d share the recipe with you today.

We have this for breakfast every once in a while, but more often, I’ll make it for dinner along with a green salad. Quick, inexpensive and pretty healthy. What more can you ask for? If you’re trying to stay away from meat, substitute a few sauteed mushrooms for the ham.

Quick Tip: I use the last few slices of Holiday ham for this. I cut them up into small cubes and throw them into small freezer bags. You don’t need much for each omelet. I just grab it straight from the freezer and saute it with the peppers and onion. By the time the veggies are tender, the meat is defrosted and warmed through.

Denver Omelet
 
Ingredients
  • 2 eggs
  • 2 tbsp diced ham
  • ½ a bell pepper diced
  • ¼ a onion diced
  • butter
  • ¼ cup cheddar cheese (shredded)
  • salt and pepper to taste
Instructions
  1. Cook the ham and veggies in a little butter until they are tender. Season with salt and pepper to taste.
  2. Whisk the eggs together and pour them into a medium sized non-stick skillet over medium heat. If you're worried about the omelet sticking, spray it with a little non-stick spray first.
  3. Move the egg mixture around for the first 30 seconds or so. When the egg starts to set, swirl it around and make sure the entire bottom of your pan is covered.
  4. Add the cooked (and warm) vegetable ham mixture to the center of your omelet. Add the shredded cheese and continue cooking the omelet. When it's mostly set, fold it in half and slide it on a plate. The remaining heat will finish cooking the egg.

Tip: If the omelet ends up not being cooked well enough for you, stick it in the microwave in 20 second intervals until it’s done to your liking.

omelet with ham

Ranchos Huevos Burrito

I love Huevos Rancheros, but don’t often have the time to make them for breakfast. This “to-go” version is a great alternative that also makes for a yummy, healthy lunch.

  • 2 large eggs
  • salt and pepper to taste
  • 2 Tbsp canned black beans (or other beans you liked)
  • 1 Tbsp chunky salsa, any you like
  • 1 Tbsp shredded cheese, any you like
  • 1 whole wheat (or other healthy choice) 8″ size tortilla (warmed in oven or dry skillet if you like)

 

Breakfast BurritoWhisk the eggs, salt and pepper together in a bowl.

Put non-stick skillet (or skillet sprayed with cooking spray) on medium heat.

Pour egg into skillet and cook, stirring occasionally, until set up, then add the black beans, stir and remove from heat.

Add salsa and shredded cheese, and fold into eggs.

Place the tortilla on a plate, add the egg mixture from skillet, and roll the tortilla up burrito style, tucking in the bottom and rolling up tightly.  Wrap in parchment paper or waxed paper to take with you.

Makes 1 good sized serving.

Increase the ingredients (double, triple, or more) to make more than a single serving.

You can easily modify this recipe by adding cooked turkey sausage, chopped avocado etc.

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Homemade Fried Rice

This is one of my favorite “go-to” recipes when I don’t know what to make for dinner. Everyone likes it and it’s very fast to make. I also almost always have everything in the kitchen to make it. My favorite way to cook it is with bulk breakfast sausage. But you can make it with any little bits and pieces of leftover meat for extra flavor. It’s great with chicken, chopped up pork chops or even a bit of ground beef. If you get a chance, try it with sausage though. The flavor is amazing and it doesn’t take much to make a big pot of fried rice.

Fried Rice with Sausage
 
Prep time
Cook time
Total time
 
Recipe type: Main
Serves: 4
Ingredients
  • 1 large bag of rice
  • ½ of sausage
  • 1 onion
  • 6 eggs
  • soy sauce to taste
Instructions
  1. Start by boiling your rice.
  2. While that's cooking break up the sausage into small chunks and cook it over medium high heat.
  3. Chop up your onion and add it to the cooking sausage right away. Keep cooking this mixture until the sausage is done and the onions are soft.
  4. Drain the rice (but save some of the liquid). Add the cooked rice to the sausage mixture.
  5. Beat the eggs with a little soy sauce. Pour the egg mixture over the rice mix.
  6. Cook everything until the eggs are done. Add some extra soy sauce to taste and some of the rice water as needed to keep the mixture from getting too dry. Serve right away.

If you have some leftover veggies sitting in the fridge, feel free to stir those in at the end. Otherwise serve with a small salad or some cooked broccoli for a complete meal.

Grilled Cheddar And Granny Smith Sandwich

  • 4 slices whole-grain bread
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon or Spicy Brown mustard
  • 2 oz cheddar cheese, finely grated and divided
  • 1/2 medium Granny Smith apple, cored, halved, and sliced lengthwise in thin strips

Preheat grill or griddle to temperature.
Lay out the 4 slices of bread. Lightly brush one side of each piece of bread with oil.
Flip 2 pieces of bread over and spread evenly with mustard.
Sprinkle half the cheddar cheese on both slices covered with mustard.
Place a layer of apples evenly over the cheese, then top with remaining cheese.
Top each with other half of bread, oiled-side-up, to make 2 sandwiches.
Cook sandwiches over medium heat on grill or in a cast iron skillet until light golden brown on bottom.
Flip with a spatula and continue cooking until cheese melts and bread is golden brown on other side.
Cut sandwiches in half and serve. Makes two servings.

Easy Baked Brie With Cranberry Orange Glaze

  • 1 package of refrigerated crescent rolls
  • 1 round or wedge of Brie cheese (do not remove rind)
  • 1/2 to 1 cup leftover cranberry orange relish (depending how much Brie you use)
  • 2 Tbsp butter, melted
  • sprinkle of light brown sugar

Preheat oven to 350 degrees F, and lightly spray a cookie sheet or cover with parchment paper.
Unroll the crescent rolls on the cookie sheet, pinching the perforations closed.
Set the Brie on top of the dough.
Top the Brie evenly with the leftover cranberry orange relish. Pull the dough up over the Brie, with the seams facing up, cutting off the extra dough as you go.  Pinch the seams together.
Drizzle melted butter over the dough (or brush it on) and sprinkle the brown sugar on top.
Bake at 350 degrees for 25 to 30 minutes or until the pastry is golden brown.
Remove and let stand at room temperature for 8 to 10 minutes.

Egg Casserole

I think this is technically a frittata. We always called it a quiche but it has no crust. This requires little prep time, is flexible, is easy, feeds a crowd, can be easily adapted for cholesterol and calorie watchers, and makes good leftovers. Good hot or cold, at any meal. Mom likes it with salsa over it. I like to put it in a sandwich with tomato slices.

From my mom:

9 x 13 inch baking dish

1 tablespoon melted butter

2 to 3 pints egg substitute (small cartons; if you use three you might want to bake this in two smaller pans)

8 ounces shredded cheese (we use a bag of Asiago or Italian blend, or some other strong-flavored cheese. Use a bit more if you’re using more egg)

8 to 16 ounces chopped spinach (1/2 to 1 bag frozen, thawed and drained), French-cut green beans, shredded zucchini, chopped collards, whatever. Mom thought 16 ounces was too much but I like lots of green stuff in my egg pie.

1 onion, chopped

Optional:
Chopped ham, shrimp, other vegetables, mushrooms, bacon bits, crumbled sausage, green onion, cooked rice, crumbled leftover cornbread, seasonings, diced jalapeños, etc. to taste.

Preheat oven to 350.

Mix everything. Pour into lightly buttered or PAM-ed dish(es). Bake 45 minutes or until it’s completely set.

Homemade Goat Cheese

Making homemade goats cheese is not as hard as you may think and it is really good for you.

  • 1 gallon of fresh goats milk
  • ¼ cup of vinegar or lemon juice
  • cheesecloth
  • candy thermometer
  • large stainless steel stockpot
  • long knife
  • long stainless steel spoon
  • fine mesh colander

Start by placing your goats milk into a large stainless steel stock pot.
Start on low heat and heat it up gradually to 180 degrees. You can check the temp. by placing a candy thermometer into the pot. It is important to do it this way so that you don’t scald the milk.

Once the temp reaches 180 degrees remove it from the heat and immediately whisk in the vinegar/lemon juice.

Let the mixture sit for 35 minutes at room temp. Next take a sharp knife and slice long strips and turn the pot and slice slits in the other direction (basically making cubes). At this point your milk is now called “curd” and the watery oil is called the “whey”.

Place layers of cheesecloth into your colander and pour the curds and whey
onto the cheesecloth. Let it drain for about 10 minutes in the colander.

After draining tie the corners of the cheesecloth with some twine to make
a little bag. Tie the bag to something that will allow it to drain over the sink overnight.

After 6 to 8 hours you officially have goat cheese. At this point you can eat it as is or refrigerate it to use later.

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, onion, 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

Baked Macaroni and Cheese

  • 1 egg
  • 16 oz. macaroni noodles
  • 8 oz. Velveeta cheese crumbles
  • 8 oz. sharp cheddar
  • 8 oz. mild cheddar
  • 1 can evaporated milk
  • 1 stick margarine or butter

Boil noodles. While cooking, beat milk and eggs together. Then stir in cheese. Cut margarine/butter into chunks and put on top of cheese mixture. After draining noodles, add noodles to cheese mixtu re and stir until the margarine/butter is thoroughly melted. Salt and pepper if desired. Spread into a lightly sprayed 9×13 pan and cook at 350 until heated all the way through and bubbly (you can see it through a glass pan), about 30-45 minutes.

My husband is a picky eater, so I am usually making this mac and cheese to take so he will have something that he loves to eat at family gatherings. The things we do for our men!

Kelly Davis

Huckleberry Pickled Red Eggs

Recipe by: Laurene Wells

  • 4 dozen eggs
  • boiled and peeled
  • 5 beets, boiled
  • 4 cups beet juice
  • 2 cups brown sugar
  • 1 cup WMB huckleberry vinegar
  • 1 cup white vinegar4 small onions, sliced in rings
  • 1 fresh ginger, peeled and sliced
  • 10 pint jars

Boil eggs 15 minutes, and peel them. Set aside.Peel and slice beets, boil in a quart and a half of water for about 15 minutes. Reserve juice.

In a medium pan, combine 4 c. beet juice, 2 c. brown sugar, 1 c. huckleberry vinegar, 1 c. white vinegar and bring to a boil, stirring occasionally. All sugar should be dissolved into the liquid.

Sterilize jars in boiling water.

Place onion slices and ginger in the bottom of each jar. Stuff eggs and beet slices into jars. Top with any remaining onion and ginger. Pour hot beet-vinegar brine over the eggs, leaving a little head space. Eggs should be totally covered in brine, not poking up.

Sterilize lids in boiling water. Tighten lids onto jars.

Heat process in a hot water bath (making sure water is about 1 inch over the lids) for 5 minutes. Remove from hot water bath and turn upside down onto counter. Allow jars to cool and seal before turning upright for labeling.

Original recipe this was adapted from suggested that all ingredients (ginger wasn’t on that ingredient list) could be mixed into a class bowl, covered, and left in the fridge for 2 days before serving. Didn’t mention canning, was a make-ahead type dish.

Huckleberry Vinegar available from ttp://www.wildmountainberries.com

(Note: old eggs will peel easier than really fresh eggs.)

Homemade Pimento Cheese

Pimento cheese is one of my husband’s favorite sandwich spreads. We like it on toasted bread. There’s a really good brand of local pimento cheese at the grocery store here, but it’s also quite pricey. Instead I started using this homemade pimento cheese recipe. It’s absolutely delicious. I make a batch anytime I can find sharp cheddar on sale.

By the way, you can save a bundle by grating your own instead of buying the expensive bagged cheese. Just look for large blocks on sale and use a box grater to grate your own at home.

Pimento Cheese Recipe
 
Ingredients
  • 1 large can evaporated milk
  • 1 lb. grated sharp cheese
  • 7 ozs pimentos (a small jar)
  • 2 tbsp vinegar
  • ½ tbsp dry mustard
  • salt (to taste)
  • cayenne pepper (to taste)
Instructions
  1. Place milk into a saucepan and heat. After milk is hot, add cheese. Stir until the cheese melts. Add pimento and the other ingredients. Stir well then put in the refrigerator. Let stand in the fridge until it thickens.

Homemade Pimento Cheese

This pimento cheese goes well on toasted bread. If you are looking for a healthy snack place the pimento cheese on celery stalks.

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Carrot Souffle Recipe

Ready to “dress up” your carrots. Instead of serving them just steamed for dinner, give this carrot souffle recipe a try. It’s surprisingly simple and frugal, but will surely impress your family or dinner guests.

Carrot Souffle Recipe

  • 1 lb carrots (about 5 large carrots)
  • 5 tbsp softened butter
  • 3 eggs
  • 1 cup Parmesan cheese
  • 1 tsp salt
  • 3 tbsp milk

Preheat your oven to 350 degrees. Wash and peel carrots. Cut into small chunks.

Place carrot chunks into a pot and boil until they are fork tender. Drain and place into a blender or food processor with the butter, milk and salt and puree until smooth.

Beat eggs with a mixer until light and fluffy. Fold into carrot puree. Fold the Parmesan cheese in as well. Place in a greased casserole dish or individual ramekins. Bake for 45 minutes.

Remove from the oven and cover with some foil for about 20 minutes to allow the dish to set.

This simple carrot souffle can be served warm or cold.

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