I'm trying to lose weight, because my blood pressure has been up. I enjoy eating salads, but can't stand only having oil and vinegar dressings, so I searched for easy, homemade dressings that won't have hoards of additives.
I found these two that sounded like what I was after:
Ranch dressing and Thousand Island dressing ....here's hoping they're as good as they sound! :)
Showing posts with label healthy foods. Show all posts
Showing posts with label healthy foods. Show all posts
Sunday, June 19, 2011
Monday, May 11, 2009
Cream Soups Base
Yesterday I made some delicious Cream of Spinach Soup, with fresh, organic spinach from my garden. It was SO good!
I found this recipe today, good for whatever fresh veges you have in your garden...well...maybe not lettuce... ; )
Base Recipe for Cream Soup
You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.
1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
This is basically the same recipe I used, with the exception of garlic. My recipe called for minced garlic, so if you wanted to add garlic to your onion, feel free. ; )
(To give credit where credit is due, recipe is here. )
I kept thinking homemade croutons would be good with my soup, but I didn't have any, and couldn't find the recipe, so I made toast to go with it.
I found this recipe today, good for whatever fresh veges you have in your garden...well...maybe not lettuce... ; )
Base Recipe for Cream Soup
You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.
1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
This is basically the same recipe I used, with the exception of garlic. My recipe called for minced garlic, so if you wanted to add garlic to your onion, feel free. ; )
(To give credit where credit is due, recipe is here. )
I kept thinking homemade croutons would be good with my soup, but I didn't have any, and couldn't find the recipe, so I made toast to go with it.
Thursday, April 30, 2009
Homemade Sauces/Mixes
This was posted on my local homeschool group today, so I can't give credit for where it's originally from, but it looks really good. These are almost all things I use regularly, so hopefully I'll be able to make my own and save money AND eat healthier! : )
Instead of commercial taco seasoning:
1-1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 small can (8 oz) tomato sauce
Add these ingredients to a pound of lean ground beef (which has been
browned for about 10 minutes with a medium chopped onion and two cloves of minced
or pressed garlic and then drained); stir and simmer for about 5 minutes
until thickened.
Instead of onion soup mix for dip:
2 tablespoons of toasted dried onion
2 envelopes beef bouillon
Stir into a half pint of sour cream or plain yogurt. ( put the onion on
foil in the toaster oven and watch it carefully as it browns quickly.)
Instead of canned enchilada sauce:
3 T flour
4 T chili powder
1 T cumin
1 T garlic powder
2 T oil
2 cans tomato sauce (8 oz each)
2 cans water
Combine dry ingredients, mix, add oil and stir well. Add sauce and water,
mix, heat to boil; reduce heat and simmer 20 minutes. Makes about 4 cups.
Instead of Good Seasons Italian Salad Dressing Mix:
2 T lemon juice
1 clove garlic (pressed if you are not using a blender)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried oregano
1/4 tsp. dried basil
freshly ground pepper to taste
Put this in a blender with 1/2 cup balsamic vinegar and 1 cup olive oil and
blend until smooth. Makes about 1-1/2 cups. (This is tart, so some people
prefer 1/3 cup vinegar.)
Easy, Homemade Hamburger Helper® Alternative
1 lb ground beef, browned and drained
16 oz pasta cooked according to package directions
Drain pasta and combine with ground beef, then add:
2 (10 3/4 oz) cans of condensed tomato soup
1 1/2 cups shredded cheddar cheese
1 tsp. prepared mustard
Cook on low heat until heated through. As an option, add six to eight
strips of cooked, crumbled bacon.
Homemade Rice Side
1 cup long grain white rice, uncooked
1 cup thin spaghetti, broken into 1/2" pieces
3 T. butter
2 3/4 cups water
1 T. beef, chicken, or vegetable bouillon powder or granules
1/4 t. onion powder
1/4 t. garlic powder
1 T. parsley
1/4 tsp. dried thyme or poultry seasoning
1/8 t. black pepper
Melt butter in medium saucepan or skillet, add uncooked rice and pasta
pieces, and stir about five minutes until pasta is lightly browned. Add
remaining ingredients. Heat to boiling, reduce heat, cover and simmer for about
15 minutes. Do not lift lid. Remove from heat, fluff with a fork, cover and
let steam an additional 5-10 minutes.
Instant Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup water
2 tablespoons butter
To prepare stuffing, in a sauce pan over medium heat, bring water, butter
and seasonings to a boil. Reduce heat and cover and simmer for 10 minutes.
Remove from heat. Add bread cubes and mix gently. Cover and let stand for 5
minutes. Toss with a fork before serving. This equals one box.
Instead of commercial taco seasoning:
1-1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 small can (8 oz) tomato sauce
Add these ingredients to a pound of lean ground beef (which has been
browned for about 10 minutes with a medium chopped onion and two cloves of minced
or pressed garlic and then drained); stir and simmer for about 5 minutes
until thickened.
Instead of onion soup mix for dip:
2 tablespoons of toasted dried onion
2 envelopes beef bouillon
Stir into a half pint of sour cream or plain yogurt. ( put the onion on
foil in the toaster oven and watch it carefully as it browns quickly.)
Instead of canned enchilada sauce:
3 T flour
4 T chili powder
1 T cumin
1 T garlic powder
2 T oil
2 cans tomato sauce (8 oz each)
2 cans water
Combine dry ingredients, mix, add oil and stir well. Add sauce and water,
mix, heat to boil; reduce heat and simmer 20 minutes. Makes about 4 cups.
Instead of Good Seasons Italian Salad Dressing Mix:
2 T lemon juice
1 clove garlic (pressed if you are not using a blender)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried oregano
1/4 tsp. dried basil
freshly ground pepper to taste
Put this in a blender with 1/2 cup balsamic vinegar and 1 cup olive oil and
blend until smooth. Makes about 1-1/2 cups. (This is tart, so some people
prefer 1/3 cup vinegar.)
Easy, Homemade Hamburger Helper® Alternative
1 lb ground beef, browned and drained
16 oz pasta cooked according to package directions
Drain pasta and combine with ground beef, then add:
2 (10 3/4 oz) cans of condensed tomato soup
1 1/2 cups shredded cheddar cheese
1 tsp. prepared mustard
Cook on low heat until heated through. As an option, add six to eight
strips of cooked, crumbled bacon.
Homemade Rice Side
1 cup long grain white rice, uncooked
1 cup thin spaghetti, broken into 1/2" pieces
3 T. butter
2 3/4 cups water
1 T. beef, chicken, or vegetable bouillon powder or granules
1/4 t. onion powder
1/4 t. garlic powder
1 T. parsley
1/4 tsp. dried thyme or poultry seasoning
1/8 t. black pepper
Melt butter in medium saucepan or skillet, add uncooked rice and pasta
pieces, and stir about five minutes until pasta is lightly browned. Add
remaining ingredients. Heat to boiling, reduce heat, cover and simmer for about
15 minutes. Do not lift lid. Remove from heat, fluff with a fork, cover and
let steam an additional 5-10 minutes.
Instant Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup water
2 tablespoons butter
To prepare stuffing, in a sauce pan over medium heat, bring water, butter
and seasonings to a boil. Reduce heat and cover and simmer for 10 minutes.
Remove from heat. Add bread cubes and mix gently. Cover and let stand for 5
minutes. Toss with a fork before serving. This equals one box.
Tuesday, April 21, 2009
Asparagus
I picked my first *ever* asparagus today! I am SO excited! (The link has recipes and growing information...indeed, all the asparagus information I was thinking of linking to.)I read in Animal, Vegetable, Miracle last year (and I wish I had the exact quote) about her forays to the asparagus patch in April, waiting for the asparagus to come up. I've kept that in the back of my mind, waiting to use the information. ; )
Last fall I noted where I've seen asparagus fronds...it's easy to spot, next to the second of a row of metal posts, beside a railroad....odd place for it, I must say.... Anyway, I remembered where it was, and started stopping there to check for new plants as soon as April began. I'd forgotten to check a time or two when I passed, but last night I remembered, and today as we were passing I yelled, STOP!!! lol I am thrilled!
I want to try getting some started in my own garden...asparagus and rhubarb both, but since we're not yet sure about the new house and how it will change the lay of the yard I'm guessing I'll need to hold off on it. I'm hoping to have raised beds over most, if not all, of the yard eventually (less mowing!), and I suppose I'll have to wait a year or so to get a bed made for it.....looking forward to it, though...and in the meantime, I'll be watching for more asparagus fronds in the fall and checking those spots in the spring!
Tuesday, April 14, 2009
Pickled Egg Experiment
My first attempt at pickled eggs. Aren't they lovely? : )
I'll let you know in a week or so how they taste. ; )
(Poomba was added to the picture for interest. DH bought him for me, and Anna named him.) lol
I'll let you know in a week or so how they taste. ; )(Poomba was added to the picture for interest. DH bought him for me, and Anna named him.) lol
(Edited and new picture added 4-21-09)
The...brine? I guess.....came out a *wee* bit too ...bitey? pickley?...for my taste. The eggs were (are...I have one left) great, but the beets I dropped in (because, after all, I had to buy a can of beets to get the beet juice, and it seemed a shame to toss them after I used the juice...anyway) came out too sour to eat, but the eggs were good.
I thought I had added a link to pickled egg recipes, but apparently I forgot. Anyway, the one I used didn't call for enough sugar ~I think~ so if I go looking for another recipe I'll make sure it uses plenty of sugar.
Monday, April 13, 2009
Saturday, April 11, 2009
Pickled Eggs
I started thinking about pickled eggs today....my grandmother usually has some for Easter dinner...and wondered if it could be possible for *me* to make some.
It *IS* possible! According to this site, it's too soon to have them for Easter, although I did see another site which said they only needed to soak overnight. However, since I don't have any beets on hand anyway, I'll have to wait a bit for them.
I'm looking forward to them, though! : )
It *IS* possible! According to this site, it's too soon to have them for Easter, although I did see another site which said they only needed to soak overnight. However, since I don't have any beets on hand anyway, I'll have to wait a bit for them.
I'm looking forward to them, though! : )
Wednesday, March 11, 2009
03-10-09
Just a quick post, so I don't feel I've abandoned this blog. ; )
I haven't been baking much....I made a sunflower seed crunch recipe, which I was going to share, but I burned it dreadfully, so I can't say much about it's taste or anything. ; )
I made lentil burritos again today...SO good! My DH made some taco salad with the ones which were left, and it was fairly good, too, except that he added a packet of taco seasoning, and, of course, I had already added one, so they were a bit on the salty side.
I guess I could share his way of making taco salad...his dad used to make this for supper sometimes, and I LOVED to eat with them when he did. It's simple, taco-seasoned meat (or lentils), a chopped tomato, a cup or so of chopped/shredded lettuce, a cup of salsa/picante sauce and broken corn chips. Mix it all together, top with shredded cheese and put in the oven for the cheese to melt (if the lentils/meat is cold you can heat it longer, until it's warm, although I've always liked it cold, too).
I mix it in a oven-safe bowl then pop the whole thing in the oven to warm...saves on dishes! lol
I haven't been baking much....I made a sunflower seed crunch recipe, which I was going to share, but I burned it dreadfully, so I can't say much about it's taste or anything. ; )
I made lentil burritos again today...SO good! My DH made some taco salad with the ones which were left, and it was fairly good, too, except that he added a packet of taco seasoning, and, of course, I had already added one, so they were a bit on the salty side.
I guess I could share his way of making taco salad...his dad used to make this for supper sometimes, and I LOVED to eat with them when he did. It's simple, taco-seasoned meat (or lentils), a chopped tomato, a cup or so of chopped/shredded lettuce, a cup of salsa/picante sauce and broken corn chips. Mix it all together, top with shredded cheese and put in the oven for the cheese to melt (if the lentils/meat is cold you can heat it longer, until it's warm, although I've always liked it cold, too).
I mix it in a oven-safe bowl then pop the whole thing in the oven to warm...saves on dishes! lol
Monday, March 2, 2009
Lentils
I'm experimenting with Lentils today.
I've never cooked any before....my only experience with Lentils is that I remember my grandmother cooking them.
I soaked them overnight, like I do dry beans....I still don't know if that's necessary. : ) I might go read up on them, but I might not. lol
Basically, I've treated them just as regular beans, soaked overnight, plopped in the crockpot this morning with some fresh water and about a teaspoon of salt and a couple sprinkles of black pepper, then I dipped out about 1 1/2 cups and mixed with taco seasoning for refried beans for burritos...Delish! I added a can of black beans, a couple packets of chili seasoning and a can of diced tomatoes with garlic and onions to what was left in the crockpot for chili beans for supper. I haven't tried them yet....I hope they're good! The burritos certainly were!
I think I may like lentils, used in the place of regular dried beans......sometimes. ; )
I've never cooked any before....my only experience with Lentils is that I remember my grandmother cooking them.
I soaked them overnight, like I do dry beans....I still don't know if that's necessary. : ) I might go read up on them, but I might not. lol
Basically, I've treated them just as regular beans, soaked overnight, plopped in the crockpot this morning with some fresh water and about a teaspoon of salt and a couple sprinkles of black pepper, then I dipped out about 1 1/2 cups and mixed with taco seasoning for refried beans for burritos...Delish! I added a can of black beans, a couple packets of chili seasoning and a can of diced tomatoes with garlic and onions to what was left in the crockpot for chili beans for supper. I haven't tried them yet....I hope they're good! The burritos certainly were!
I think I may like lentils, used in the place of regular dried beans......sometimes. ; )
Friday, February 27, 2009
Peanut Butter Balls
This is one snack my kids and husband scarf down!
Ingredients:
Peanut butter
Honey
Non-fat dry powdered milk
Mix peanut butter and honey until it's sweetened nicely. Then, add in the powdered milk to make a dough. Roll into balls and cool in the fridge.
I'd say how to store them, but I don't know! They don't last long enough. lol
Ingredients:
Peanut butter
Honey
Non-fat dry powdered milk
Mix peanut butter and honey until it's sweetened nicely. Then, add in the powdered milk to make a dough. Roll into balls and cool in the fridge.
I'd say how to store them, but I don't know! They don't last long enough. lol
Thursday, February 19, 2009
GREAT Muffin Recipe
This was shared on one of my homeschooling groups a couple weeks ago, and I just got around to trying them this morning. SO good! I added raisins to the second pan (since I can't make a recipe without adding something! lol) and I think when I make them again I'll chop some apples and add to them.
Enjoy!
Grandmas Super Moist Oatmeal Muffins Recipe Ingredients:
1 C oatmeal
1 C buttermilk
1 egg
1/2 C brown sugar, packed
1/4 C canola oil
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grandmas Super Moist Oatmeal Muffins Recipe Instructions:
Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda
and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.
Makes about 15 muffins
Enjoy!
Grandmas Super Moist Oatmeal Muffins Recipe Ingredients:
1 C oatmeal
1 C buttermilk
1 egg
1/2 C brown sugar, packed
1/4 C canola oil
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grandmas Super Moist Oatmeal Muffins Recipe Instructions:
Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda
and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.
Makes about 15 muffins
Monday, February 9, 2009
Roasted Peanuts
I found some raw peanuts last week at the grocery store. They're a small, local store, and they carry quite a bit of local produce (GREAT in winter when the farmer's market isn't going).
Anyway, they had raw peanuts for .50 lb, and I bought a pound because we've been tossing around the idea of growing some peanuts this summer. I was thinking of them as seed, but when I got them home I realized it's more than we will plant. So I decided to try roasting some.
I haven't tried it yet...it was kinda difficult to find information online about roasting them *out of the shell* which is what I wanted to do, but I finally found a "roast for 30 minutes at 350*" mention, so I'm going to try that.
I thought, though, if I do manage to do it, it will be cheaper to buy all the peanuts they had left at .50 lb. (I hope they still have some!) than to buy the already-roasted ones.
The Granola Bar recipe I've been using calls for 1 cup of crushed peanuts...that will get expensive if I have to buy them for $5 a can! (So far I haven't had to buy any...DH had a couple cans sitting around; he likes to buy them to snack on, then forgets they're here. lol) Hopefully this way will be cheaper. ; )
(Oh, yeah, as a side note...I've been using chopped, dried apricots in the Granola Bars. Talk about GOOD! They're GREAT!)
Anyway, they had raw peanuts for .50 lb, and I bought a pound because we've been tossing around the idea of growing some peanuts this summer. I was thinking of them as seed, but when I got them home I realized it's more than we will plant. So I decided to try roasting some.
I haven't tried it yet...it was kinda difficult to find information online about roasting them *out of the shell* which is what I wanted to do, but I finally found a "roast for 30 minutes at 350*" mention, so I'm going to try that.
I thought, though, if I do manage to do it, it will be cheaper to buy all the peanuts they had left at .50 lb. (I hope they still have some!) than to buy the already-roasted ones.
The Granola Bar recipe I've been using calls for 1 cup of crushed peanuts...that will get expensive if I have to buy them for $5 a can! (So far I haven't had to buy any...DH had a couple cans sitting around; he likes to buy them to snack on, then forgets they're here. lol) Hopefully this way will be cheaper. ; )
(Oh, yeah, as a side note...I've been using chopped, dried apricots in the Granola Bars. Talk about GOOD! They're GREAT!)
Friday, February 6, 2009
Garlic Lime Chicken
I meant to stick this in the crock pot today before DH's eye doctor appointment, but I forgot. : ( I was going to make us some, then blog about it..."I made the most delicious supper today, while I was at the eye doctor's!" lol
Since I *didn't* make supper while at the eye doctor's, though, I'm left with posting it as it is and saying this....."Even though *I* forgot to make this, *you* should try it!"
Honestly, we have had it several times, and it is Delicious!
It was shared on one of the online groups I'm on, when everyone was talking about Christmas presents, She Who Shared the recipe (and graciously allowed me to post it here) says she gives it for Christmas gifts....and I quote..."I give them a jar of the spice mix, plus a box of organic broth and sometimes lime juice in one of those little limes. You could also include a big of rice. (I also include the basic spice mix recipe)"...and I end quote.
GARLIC LIME CHICKEN
**SPICE MIX**
Combine for spice mix:(I usually at least double this)
3 tsp salt
3 tsp pepper
1/2 tsp cayenne pepper
3/4 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp thyme
**GARLIC LIME CHICKEN**
1 box chicken broth
2 Tbsp butter
3 tbsp lime juice
Spice mix
Place chicken pieces (I use skinless breasts) in crock pot and sprinkle with the seasoning.
Add 1 box of chicken broth, 2 Tbsp butter, and 3tbsp lime juice.
Cook on low until done, serve over rice.
Very peppery, but very good andEASY
Since I *didn't* make supper while at the eye doctor's, though, I'm left with posting it as it is and saying this....."Even though *I* forgot to make this, *you* should try it!"
Honestly, we have had it several times, and it is Delicious!
It was shared on one of the online groups I'm on, when everyone was talking about Christmas presents, She Who Shared the recipe (and graciously allowed me to post it here) says she gives it for Christmas gifts....and I quote..."I give them a jar of the spice mix, plus a box of organic broth and sometimes lime juice in one of those little limes. You could also include a big of rice. (I also include the basic spice mix recipe)"...and I end quote.
GARLIC LIME CHICKEN
**SPICE MIX**
Combine for spice mix:(I usually at least double this)
3 tsp salt
3 tsp pepper
1/2 tsp cayenne pepper
3/4 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp thyme
**GARLIC LIME CHICKEN**
1 box chicken broth
2 Tbsp butter
3 tbsp lime juice
Spice mix
Place chicken pieces (I use skinless breasts) in crock pot and sprinkle with the seasoning.
Add 1 box of chicken broth, 2 Tbsp butter, and 3tbsp lime juice.
Cook on low until done, serve over rice.
Very peppery, but very good andEASY
Monday, February 2, 2009
Simple Fruit Cobbler
This is the recipe my mom uses when she needs a quick dessert.
Fruit Cobbler
*Use canned, fresh or frozen fruit. If using fresh fruit, sprinkle with sugar.
Ingredients:
2 cups berries/fruit
1/3 cup butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 egg
Directions
Spread butter in the bottom of a pan, thickly. (I use an 8x8 pan.)
Spread berries/fruit on top of the butter.
Mix together the sugar, flour, milk and egg. Pour over the berries/fruit.
Bake at 400* for about 30 minutes.
Enjoy!
(My DH likes it served with cream poured over it.)
Fruit Cobbler
*Use canned, fresh or frozen fruit. If using fresh fruit, sprinkle with sugar.
Ingredients:
2 cups berries/fruit
1/3 cup butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 egg
Directions
Spread butter in the bottom of a pan, thickly. (I use an 8x8 pan.)
Spread berries/fruit on top of the butter.
Mix together the sugar, flour, milk and egg. Pour over the berries/fruit.
Bake at 400* for about 30 minutes.
Enjoy!
(My DH likes it served with cream poured over it.)
Friday, January 30, 2009
Homemade Granola Bars
I made homemade Granola Bars today. They were SO good...well some were. I tried putting chocolate chips in half, and the chocolate melted all over them, so they were chocolate coated, more or less, and not as tasty.
The half I put raisins in were GREAT!
I used this recipe...delicious! *Plus* she has Great Pictures! : )
(I added flax seeds to mine, too.)
We're trying to avoid HFCS for health reasons, and I just happened to think today that as much as we love granola bars they would probably be an easy thing to make and healthier...not to mention saving money! I can't believe how much the price has gone up on granola bars lately!
(I've been using chopped, dried apricots, now...and they're SO good!)
The half I put raisins in were GREAT!
I used this recipe...delicious! *Plus* she has Great Pictures! : )
(I added flax seeds to mine, too.)
We're trying to avoid HFCS for health reasons, and I just happened to think today that as much as we love granola bars they would probably be an easy thing to make and healthier...not to mention saving money! I can't believe how much the price has gone up on granola bars lately!
(I've been using chopped, dried apricots, now...and they're SO good!)
Tuesday, January 27, 2009
FRESH BREAD!
Is there anything better than fresh bread?! I LOVE fresh bread, still warm...yum!
I've been making a simple flat bread recipe this past week...my DH wanted some bread and I was in a hurry, so I made flat bread for him and he loved it so much he's wanted it almost every day since. lol It's super easy, flour (I use half white and half wheat), cut in a bit of butter, sprinkle in a pinch of salt, add water and stir. When it's mixed, knead it a minute, break off pieces and flatten, then fry it....because I LOVE me some butter, I fry it in more butter. lol
But,here is a blog about bread baking, and I'm sure they've got better ideas and know LOTS more about bread than I do. lol Probably have more detailed recipes, too. ; )
I've been making a simple flat bread recipe this past week...my DH wanted some bread and I was in a hurry, so I made flat bread for him and he loved it so much he's wanted it almost every day since. lol It's super easy, flour (I use half white and half wheat), cut in a bit of butter, sprinkle in a pinch of salt, add water and stir. When it's mixed, knead it a minute, break off pieces and flatten, then fry it....because I LOVE me some butter, I fry it in more butter. lol
But,here is a blog about bread baking, and I'm sure they've got better ideas and know LOTS more about bread than I do. lol Probably have more detailed recipes, too. ; )
Sunday, January 25, 2009
Powdered Milk
I have read that Instant nonfat powdered milk is an economical alternative to regular milk. I can't attest to that, because I haven't bought any in ages. We were working with a food pantry that got an extremely HUGE load of powdered milk, and since they had to get rid of it within a certain time frame I ended up with quite a bit of it. (I nearly always take things when they say "Toss it." I ended up with a big bag of frozen rolls that had thawed into a lump of dough that way...the dough was still good, just not in roll shape anymore. I brought it home and re-formed it. The only thing I didn't take and still regret it was some empty coffee cans. I keep thinking of ways I could have used them. lol) Anyway, we haven't bought any, but I use it regularly. I use it for almost all recipes that call for milk, and I use it as a snack...I like to eat it dry. lol
Here are some recipes using powdered milk...enjoy!
Here are some recipes using powdered milk...enjoy!
Friday, January 23, 2009
Homemade Convenience Foods
I haven't done it yet, but I may put some of these recipes together, so I will have things on hand to use for *quick* meals. Right now if I'm needing a quick meal I'm still reaching for pre-packaged things...and I want to try to get away from that!
In the interest of healthier eating...Homemade Convenience Foods
In fact,this is such a good idea I may start keeping a bit of cooked rice in the freezer for making cups of soup!
In the interest of healthier eating...Homemade Convenience Foods
In fact,this is such a good idea I may start keeping a bit of cooked rice in the freezer for making cups of soup!
Wednesday, January 21, 2009
Nori Salad
I received an e-mail about this this morning, and it looks SO tasty!
I will definitely be shopping for some nori to try this recipe!
(If you've read my first post you've probably already read about that site and signed up for their e-mails...if you haven't, I recommend it!)
I will definitely be shopping for some nori to try this recipe!
(If you've read my first post you've probably already read about that site and signed up for their e-mails...if you haven't, I recommend it!)
Saturday, January 17, 2009
Homemade Pancake Syrup and Pancakes
Since we're trying to get away from eating HFCS I decided to stop buying Pancake syrup from the store...the thought of pouring HFCS on my whole wheat pancakes just seems...wrong.... ; ) I found a pancake syrup recipe in a magazine...don't remember which one now, but I tried it last week when we ran out of the store-bought syrup, and I am NOT going to buy any more store-bought! I liked this much better.
Homemade Pancake Syrup
1 cup brown sugar
1/2 cup water
1 Tablespoon butter
1/2 teaspoon vanilla
Gently boil, stirring often, until slightly thickened.
(A little extra hint...if you have some left over, boil a bit more, then add 1/2 teaspoon baking powder and pour over popcorn for super-easy caramel corn.)
Pancake Mix
1 cup all-purpose flour (I use 1/2 cup whole wheat and 1/2 cup unbleached white...I don't think my kids would go for *all* whole wheat yet...)
1 Tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 Tablespoon oil
Mix together and fry with lots of butter (if you're like me and like the edges very crispy) ; )
I've always bought the boxed pancake mixes, until I decided to try this one and fell in love with it! It's so easy, and I *really* like the whole wheat flour in it.
Homemade Pancake Syrup
1 cup brown sugar
1/2 cup water
1 Tablespoon butter
1/2 teaspoon vanilla
Gently boil, stirring often, until slightly thickened.
(A little extra hint...if you have some left over, boil a bit more, then add 1/2 teaspoon baking powder and pour over popcorn for super-easy caramel corn.)
Pancake Mix
1 cup all-purpose flour (I use 1/2 cup whole wheat and 1/2 cup unbleached white...I don't think my kids would go for *all* whole wheat yet...)
1 Tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 Tablespoon oil
Mix together and fry with lots of butter (if you're like me and like the edges very crispy) ; )
I've always bought the boxed pancake mixes, until I decided to try this one and fell in love with it! It's so easy, and I *really* like the whole wheat flour in it.
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