goddess of thrift

Quick Candied Walnuts

I adapted this recipe from one given to me by my sister; I'm not sure where she got hers.  After making 3 batches and adding 3 ingredients, this was the recipe which seemed to have the best flavor. These are best made in small quantities as they are addicting, although the batch could easily be doubled.    Pecans or raw peanuts can be substituted for the walnuts.

Measure and set aside:

1  c  walnut halves and/or pieces

Bring to a boil in a small saucepan:

2  c  water

1  T  salt

While water is heating, combine in a small mixing bowl:

1/3  c  powdered sugar

2  t  ground cinnamon

Melt over medium heat in skillet:

1  T  butter

1  T  vegetable oil

Cook nuts in boiling water for 2 minutes.  Drain in wire strainer for 10 -- 15 seconds.  Immediately add nuts to sugar mixture and stir until sugar is absorbed.  Place sugared nuts in skillet with butter and oil.  Saute on medium heat for 4-1/2 to 5 minutes, until sugar is caramelized.  Remove nuts from skillet with slotted spoon, draining excess oil.  Pour nuts in single layer on waxed paper to cool.  Place completely cooled nuts on layers of paper towel to drain.  Store in covered container.  Makes 1 cup.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Cool and Quick Veggie Sandwiches

The beauty of these sandwiches is that they can be made without heating the kitchen, and you can use whatever you have on hand.  The amino acids in the cheese combine with those in the whole wheat roll to yield complete protein, so meat isn't necessary, but can be added.

For each serving, split:

1  whole wheat bun or roll

Top both halves with:

sliced or shredded cheese of your choice

Microwave for 30 -- 45 seconds or until cheese melts.  Season, layer with remaining toppings and enjoy!

Some topping ideas:

The Salad Sandwich -- layer leaf lettuce or spinach, fresh cucumber and tomato slices, and fresh chives.

The Marinara Sandwich-- spread roasted garlic on roll; melt provolone cheese.  Top with slices of tomato and fresh basil leaves.

The Southwest Sandwich -- sprinkle chili flakes on melted cheese.  Top with refried beans, salsa and thinly sliced avocado.

The Pizza Sandwich-- sprinkle dried oregano and basil on melted mozzarella cheese.  Top with sliced tomato and pepperoni, sliced mushrooms, bell pepper strips or whatever else you usually enjoy on pizza.

The Fruit Sandwich -- top with lettuce, thinly sliced apple and pear and smoked chicken, turkey or ham.

These are just a few combinations to get you thinking.  Consider also using, or adding, some of the following toppings:

--thinly sliced carrots, summer squash or zucchini

--coleslaw or broccoli slaw, drained

--alfalfa or other vegetable sprouts

--apricot or berry jam (especially good with provalone, smoked poultry and spinach leaves)

--thinly sliced, hardboiled eggs

--other uncooked greens, such as chinese cabbage, swiss chard or arugula

--hummus, dijon mustard, chili sauce, barbecue sauce, sesame tahini, nut butter or ranch dressing

Enjoy experimenting!  Your options are only limited by your imagination -- and what's in your refrigerator and garden.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Jam Jar Vinaigrette

This sweet-tart dressing is perfect to make when you have a little bit of jam left in the jar.  It is especially good on a salad of mixed greens, fresh fruit and toasted pecans.

Mix together in jam jar:

1  part jam (I really like raspberry or strawberry, but any fruit flavor is good)

1  part red wine vinegar

2  parts  olive oil

Cover jar with lid and shake ingredients until well blended; add salt and pepper to taste, if desired.  Obviously, quantities vary depending on ingredients used;  2 T each of jam and vinegar combined with 1/4 c  oil will yield about 1/2 c vinaigrette, or enough for 4 salads.  Refrigerate any leftover dressing.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Herb Seasoned Rice

This rice makes a nice side dish to serve with chicken, fish or other meats.  Remember to use the longer cooking time if you use brown rice.  Make sure you don't remove the lid to peek anytime during cooking!

Combine in medium saucepan:

1-3/4  c  water

1 c  uncooked rice  (white or brown)

1/4  c  finely chopped scallion, green tops included

2  t  No-MSG chicken broth powder

1/2  t  salt

1/4  t  dried basil

1/4  t  dried thyme

1/4  t  garlic powder

dash  cayenne pepper

Stir ingredients just to combine, cover pan, and bring to a boil.  Reduce heat to simmer and cook 20 minutes for white rice and 40 minutes for brown rice.  Remove from heat and allow to stand, covered, for 5 minutes before serving.  Fluff with fork and serve.  Makes 3 -- 4 cups.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Lemon Iced Tea

If your herb garden includes Lemon Balm (Melissa Officinalis), you'll find this an easy and refreshing iced herb tea for summer.  Lemon Balm is easy to grow, so if you haven't tried it, now is a great time to add it to your garden.

Gather, wash and crush:

1 c  fresh lemon balm leaves

Add to:

6  c  boiling water

Remove water and lemon balm from heat, cover and steep for 15 minutes.

Strain lemon balm from tea and add:

2  T  lemon juice  (adds a touch of "brightness" to the drink)

1/2 - 2/3  c  honey (or other sweetener)

Stir tea until thoroughly blended, chill, and serve over ice.  Makes 48 ounces.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Wild Blackberry Cobbler

Wild blackberries begin to ripen in June in our area.  Since the berries don't all ripen at once, you can store them in the freezer until you have enough for this recipe.  If that happens to occur by Father's Day, this cobbler makes a wonderful addition to any Father's Day brunch, and is also great for dessert!

Pre-heat oven to 350 degrees.  Generously butter a 9" x 13" cake pan and set aside.

Mix together in a bowl:

1/2  c  unbleached white flour

1/2  c  whole wheat flour

1/2  c  white sugar

1/2  c  brown sugar

2  t  baking powder

1  t  ground cinnamon

1/2  t  salt

Add to dry ingredients and stir until just blended:

1  c  milk

Pour batter in buttered pan.  Top evenly with:

3 -- 4  c  washed wild blackberries  (or substitute store-purchased berries)

Bake cobbler 25 -- 35 minutes until golden brown and set in center.  Cool slightly before serving.  Delicious served warm with vanilla ice cream!  Makes 12 servings.

-- Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Pasta with Wild Spinach

(Please refer to my post dated 6/3/10 for information about wild spinach, and be certain to make positive identification.)  This basic recipe can be used with whatever fresh vegetables you have in the garden or from the grocery.  Before cooking, wash and spin dry 4 cups of wild spinach (or other green).

Cook according to package directions and drain:

1/2  lb.  pasta of your choice (semolina or whole wheat rotini is my preference)

Cover pasta to keep it warm.  In a large non-stick skillet over medium-high heat, melt together:

2  T  butter

2  T  olive oil or canola oil

Saute in skillet for just one minute:

4  c  wild spinach, rinsed, dried and coarsely shredded (or whatever greens you substitute)

Remove spinach from pan to a bowl, and saute in skillet for 2 minutes:

2  cloves  minced garlic

1/4 c  sliced scallions, green tops included

Add to skillet and stir to combine:

cooked pasta

sauteed wild spinach

Remove from heat and serve topped with lots of grated parmesan cheese.  Season to taste with salt and freshly ground pepper.  Serves 4.

--Susan Rodebush  © 2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Italian Sausage Dinner

This tasty recipe is quick and easy in your crock pot . . . and you can vary the vegetables based on what you like and what's on hand.

In 3-quart slow cooker, combine:

1-1/2 c  carrots, peeled and cut in chunks

1-1/2 c  cubed zucchini or fresh green beans, cut in 1" pieces

4  medium red potatoes, scrubbed and cubed

2  medium onions, peeled and cubed

1  t  garlic salt  (or 1/2 t  each  garlic powder and salt)

ground black pepper

Brown in skillet according to package directions:

1  16 oz. to 20 oz. package Italian sausage

Add browned sausage on top of vegetables in slow cooker.  Pour over all:

1  14.5 oz. can Italian seasoned diced tomatoes

Cover and cook on Low setting 8 -- 10 hours, or on High setting 3 -- 4 hours.

Serve with crusty, whole-grain bread and a dark green salad.  Serves 4 to 5.

--Susan Rodebush  - Copyright 2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Crab Baguette Sandwiches

While I don't observe meatless Fridays during Lent, many do.  Whether or not you are abstaining from meat, these sandwiches make a quick and delicious meal, especially when served with a dark green, leafy salad.  I generally purchase Imitation Crab for no more than $1.00/8 oz. package, and buy baguette loaves at Aldi when they have been marked down to $.69/12-oz. loaf.  Both items store well in the freezer until needed.

For each sandwich, spread:

--softened butter on

--1/3 loaf of a multi-grain baguette, split sandwich-style

Sprinkle with:

--garlic powder

--salt (optional -- not necessary if you used salted butter)

Spread in a thin layer:

--shredded Mozzarella cheese

Top with:

--1/3 8-oz. package Chunk or Flake-style Imitation Crab*

--additional Mozzarella cheese

Bake sandwiches open-faced on a foil-lined cookie sheet in a 400 degree oven for 7 -- 10 minutes, or until cheese is melted and just beginning to brown.  Cool slightly and serve.

*Store-brand tip:  As with many store-brands, Meijer brand imitation crab is identical to that packaged under a National Brand label; in this case, Louis Kemp.

--Susan Rodebush  ©  2010

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Corn and Potato Chowder

This is a delicious soup for a cold winter's evening.  Preparation tip:  to avoid cleaning up a mess on your stove top, it's best not to take your dog for a walk outside while waiting for this soup to boil.

Drain and reserve liquid from:

1 15-1/4 oz. can whole kernel corn

Add water to corn liquid to make 5 cups, and set aside.  In a large soup kettle, melt together:

2  T  butter

2  T  olive oil or vegetable oil

When butter is melted, add and saute for 2 minutes:

1-1/2 c  diced onion

Add and saute for an additional minute:

2  t  minced garlic

Add and blend in well:

1/4  c  flour

Slowly add to kettle, stirring until soup is smooth:

corn liquid

Add and bring to a boil, then simmer for 15 minutes:

3  c  scrubbed and diced potatoes

2 - 3  c  diced ham or smoked sausage

1  T  No-MSG chicken broth powder or equivalent bouillon

1  t  dried parsley

Add, then simmer an additional 5 minutes:

drained corn

1  c  grated carrot

1  t  dried thyme

1/2  t  salt

dash pepper

Remove from heat.  Add to soup:

1  c  milk (whole milk or evaporated milk make the soup creamier)

1/2  c  instant mashed potatoes

1  c  shredded fresh spinach

Cover soup and let stand 5 minutes before serving.  Reheat soup if necessary prior to serving, but do not boil.  Makes 2-1/2 to 3 quarts.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Tips for Cooking Dried Beans

At the top of my list of all-time favorite breakfasts is one I enjoyed in Guatemala, which consisted of scrambled eggs, pureed black beans served with queso fresco (a mild, white cheese much like fresh Mozzarella) and fried plantains.  While my love of that country and its people may  have influenced my perceptions, I am confident that this humble meal actually tasted far better than many cholesterol-laden morning meals I've been served in the United States.

Beans are a culinary mainstay for much of the world, and for good reason.  They contain very little that is nutritionally objectionable, and contribute inexpensive protein, fiber, vitamins and minerals.  When served with grains (such as rice, pasta or tortillas,) their amino acids combine to form complete protein, at a ratio of roughly one part beans to three parts grain.  When cooked with onions, garlic, vegetables and/or spices, beans can be as delicious as they are good for you.

Storing

Dried beans keep well in cool, dry storage for at least one year . . . the cooler temperatures prolong quality, as they do with most stored foods. Dry storage at around 40 degrees F is ideal; temperatures above 70 degrees F can cut shelf life in half.   Sealed glass jars or lidded plastic containers prevent insect invasion . . . no one wants to eat buggy beans!

Soaking

Dried beans need to be soaked eight hours or overnight in a ratio of 3--4 parts water to 1 part beans.  For a quicker method, bring beans and water to a boil, then simmer (par-boil) 3 to 5 minutes. Turn off heat and allow to stand, covered, for one hour before continuing the cooking process.

Cooking

Cooking times vary depending on several factors:  variety of bean, time in storage and hardness of cooking water.  Lentils require no soaking, and cook in about 25--35 minutes.  Split peas take about 45 minutes to cook; kidney beans, Great Northern beans and navy beans take about an hour, and black beans and pinto beans cook in roughly 90 minutes.  (These cooking times assume that beans have been pre-soaked.)  Cooking the beans in the soaking water retains more nutrients; rinsing and draining the beans after cooking will ease digestion.  Older beans may require longer cooking, as will beans cooked in hard (high mineral content) water.  To soften beans when water is hard, 1/2 tsp. baking soda may be added to the cooking water.  Avoid adding sugar or acidic foods (such as tomatoes or vinegar) to beans until they are fully cooked; these foods tend to keep beans from softening.  To test for softness, place a few cooked beans on a spoon and blow across them; beans are done when the skins split or crack.  One cup of dried beans yields approximately 2-1/2 to 3 cups cooked beans.

Convenience

A common complaint about dried beans is that they take so much time to soak and cook.  As with any approach to thrifty cooking and eating, planning ahead is the key.  I typically place beans in a crock-type slow cooker (with the heat off) in the morning to soak all day, then turn the slow cooker to "low" heat when I go to bed.  The next morning I unplug the slow cooker, cool the beans, and store them in two-cup portions in plastic containers in the freezer.  The frozen beans thaw quickly in the microwave, or when dropped directly into hot soup or stew.  In the winter, I use the heat from my wood stove to cook soaked beans, as well as other recipes for soups or stews, to save energy.

Beans also cook quickly in a pressure cooker; use caution and carefully follow manufacturer's instructions when using this method.  Cooking times are roughly 1/3 of the stove top method.

Cost

Although dried beans have gone up in price from a few years ago, they are still cheaper to use than canned beans.  Typically, a one-pound package of dried beans is equal to approximately 4 15.25-oz. cans of pre-cooked beans.

By planning ahead, and having a variety of cooked beans in your freezer, you can save money and enjoy bean-based recipes from many different cultures.  Cookbooks at the library contain recipes from Mexico, Central and South America, the Caribbean, the Middle East, the Far East and Africa.  There are many recipes available on-line as well.  Choose a country whose cuisine you enjoy (or would like to try) and let the bean cooking and eating begin!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

White Chili

A few years ago, I got a delicious recipe for a white bean chili from a friend.  The only problem was, when I looked for the recipe, I couldn't find it.  I remembered, however, that it was kind of pricey to make, so I decided to come up with my own recipe, and my guys liked it, so here it is!  (Using canned beans and canned chicken broth will save time, but will make this recipe more expensive.)

Soak overnight, or parboil 5 minutes, then soak 1 hour:

1-1/2  c  dried navy beans  (Or, you can skip this step and use 2 15.5-oz. cans cooked white beans)

8  c  water

Cook beans in soaking water 1-1/2 -- 2 hours until soft.  Drain and rinse in warm water.  Set aside.

Saute 2 minutes in 3-quart stock pot:

1/3  c  oil

1  c  chopped onion

Add, and saute 1 minute longer:

1  t  minced garlic

Stir in until blended:

1/3  c  flour

Slowly add while stirring:

6  c  hot water

2  T  No-MSG chicken broth powder  (or substitute 6 c  chicken broth for this and the water)

1  T  cumin

1  T  chili powder

1/2  t  salt

cooked, drained beans

2 -- 3  c  cooked chicken or turkey, shredded

Bring chili to a boil, then  simmer for 1 hour.  Before serving, stir in:

1/2  c  instant mashed potato flakes

Serve topped with sour cream and garnished with chopped chives or scallions.  Makes 10  1-cup servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Easy Overnight Oatmeal

There are few things more wonderful on a cold morning than waking up to a hot breakfast, especially one which requires no morning preparation!  It's best to make at least 3 -- 4 servings; fewer work if you have a smaller (such as a 1.5 quart size) slow-cooker or crock pot.  If you have leftovers, they can be refrigerated and re-heated in the microwave.

Lightly oil or butter the sides and bottom of a 3-quart crock pot.  For each serving, measure and add:

1/3  c  Old Fashioned Rolled Oats (not the quick-cooking variety)

1/2 -- 2/3  c  water  (use more water if you use several additions)

1  T  packed brown sugar or honey

Measure and add any or several of the following ingredients, to your taste preference:

1 -- 2  T  diced fresh apple, or

1  T  diced, dried apple

1  T  sweetened, dried cranberries

1  T  dark or golden raisins

1 -- 2  T  chopped pecans, almonds, walnuts, hazelnuts, peanuts, or a mixture

1 -- 2  T  fresh or frozen blueberries, raspberries or blackberries

1 -- 2  dried apricots, diced

1/4  t  ground cinnamon, vanilla extract or almond extract

Stir all ingredients together in crock pot.  Cover and cook on Low setting 8 -- 9 hours.  Serve warm with milk, if desired.  Enjoy!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Butterscotch Brownies

These are chewy like chocolate brownies, but with a butterscotch flavor -- delicious with a cup of hot apple cider!  Or, for an even more decadent dessert, serve warm with vanilla ice cream and top with warmed, Butter Toffee Apple Dip (see post October 31st) or commercial caramel or butterscotch syrup.

Cream together in a large mixing bowl:

1/2 c  butter

1-1/2 c  brown sugar, packed

1/2 c  white sugar

Blend into butter and sugar mixture:

2  eggs, beaten

1 t  vanilla

Mix together separately, and add to creamed mixture:

1 c  unbleached white flour

1/2 c  whole wheat pastry flour

2 t  baking powder

1/2 t  salt

Pour into a greased, 9" x 13" pan.  Bake at 350 degrees for 20-25 minutes, until toothpick inserted in center comes out clean.  Cool slightly before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Saving and Using Fall Pumpkins

Maybe you bought a few pumpkins to decorate your front porch, but never carved them.  If they didn't end up smashed on the sidewalk, you can cook and freeze them for future use.  While you might not want to cook a pumpkin that has had a candle melted inside, as long as there's no wax or smoke residue in it,  the heat from cooking will kill any bacteria present in a carved pumpkin. (I do not recommend using a pumpkin which has molded or gotten "squishy".)

I also find that there are places where leftover pumpkins are free for the taking after Halloween is over.  Now, I'm not talking about the big-chain grocery and department stores, who were replacing the trick-or-treat candy display with red and green, foil-wrapped bells at 12:01 a.m. November first, but local, mom-and-pop type shops and roadside produce stands are often glad to give away surplus pumpkins in November.  Even if they aren't the smaller, "pie" varieties, they're still fine for cooking.

To prepare a pumpkin:

Cut in half, removing seeds and membrane.  Place cut-side-down on a cookie sheet or jelly roll pan.

Bake pumpkin at 350 degrees for about an hour.  (You can bake several at a time if there's room in your oven.)  When done, a fork should enter the flesh easily.  Allow softened pumpkin to cool, then scrape out of shell with a spoon and puree in a food processor or blender.  Measure into containers or freezer bags, label and freeze.  Pumpkin keeps well in the freezer for 6 months or more, and tastes great in breads, soups and, of course, pie.  I find that freezing pumpkin in 1-cup portions works well for many recipes.  If defrosted pumpkin is slightly more watery than canned, I simply reduce the liquid in the recipe slightly.

To roast the pumpkin seeds: 

Rinse seeds thoroughly and remove membrane.  Dry them completely on paper towels.  In a skillet with a small amount of cooking oil, or butter and oil melted together, saute seeds until lightly golden.  Sprinkle seeds with salt and drain off excess oil on paper towels.  Crunchy and tasty!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Butter Toffee Apple Dip

After playing around with ingredients and quantities for apple dip, I arrived at this recipe.  To me, it tastes a lot like the Werther's Originals candy, only in liquid form.  It is (at least at my house) dangerously addicting!

All of the ingredients were purchased this month at my local Aldi.  (Prices may vary in your area.)  While a 16-oz. container of store-bought apple dip typically costs $2.69 -- $2.99, this recipe makes 24 ounces for $2.64, or $1.76 for 16 ounces.  While it may not be the least expensive dessert recipe around, it tastes wonderful, especially with crisp, in-season apples.

Bring to a boil in a 2-quart saucepan:

1/2 c  (1 stick) butter ($.45 -- $1.79#)

1  c  brown sugar, packed ($.26 -- $1.19/2#)

3/4 c  light corn syrup ($.37 -- $1.99/32 oz.)

Cook at a rolling boil for 2 minutes.  Remove from heat.  Blend in completely:

1/2 t  vanilla ($.17 - $1.99/2 oz.)

1 14-oz. can sweetened, condensed milk ($1.39)

Serve warm.  Keeps well in the refrigerator, and re-heats quickly in 10 -- 15 seconds per serving in the microwave.

Makes 24 1-oz. (2 T) servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Broccoli Soup

This can be served as a creamed soup, or can be made non-dairy by omitting the milk powder. (A wonderful soup for those lactose-intolerant among us!)

In a 3-quart stockpot, bring to a boil:

6  c  fresh broccoli, finely chopped (florets and peeled stems)

6  c  water

Reduce heat and simmer 15 minutes.  Allow broccoli and broth to cool.  Puree in blender along with:

1 c  nonfat dry milk powder (optional)

Saute in stockpot one minute:

1/4  c  butter, melted

2 large cloves garlic, minced

Stir in until smooth to make a roux: 

1/4  c  flour

Add broccoli puree to roux in stockpot, stirring until smooth.  Blend in:

2  T  no-MSG chicken broth powder

1  t  dried basil

1/2  t  salt

2/3  c  instant potato flakes

Heat thoroughly, but do not boil.  Serve topped with shredded cheese and/or garlic croutons.

Makes 2-1/2 quarts

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Best Chicken Soup

Now that we're entering cold and flu season, it's a good idea to have some chicken soup on hand.  You can make a large batch (omitting the noodles) to store in containers in your freezer.  When you, a family member or friend are feeling "under the weather", it's easy to defrost and heat the soup, adding noodles at that time.  Don't wait until you're sick to try this soup, however.  It tastes great when you're feeling well, too!

In a 3-quart (or larger) stockpot, bring to a boil:

2  chicken breasts or chicken leg quarters, skin and fat removed

4  t  No-MSG chicken broth powder (or bouillon)

2  cloves garlic, minced

1/2  t  salt

dash pepper

When soup boils, reduce heat and simmer 45 minutes.  De-bone chicken and return meat to broth.  Add:

1  carrot, finely chopped

1  T  fresh parsley, chopped  (or 1 t dried parsley)

Return soup to a boil.  Add:

2  c  dry noodles

Cook soup 10 minutes. Makes 10 1-cup servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Oatmeal Bread

Now that cooler weather is here, we often enjoy meals of homemade soup and home baked bread.  After experimenting with ingredients and quantities, this has become my go-to recipe for easy, delicious homemade bread . . . it seems to taste good with just about everything!

For a 2# loaf, add in order in bread machine pan (but do not mix):

11 oz. warm water  (1-1/4 c + 2 T)

2 T  butter, cut in pieces

1 Oatmeal Bread Mix (see recipe post which follows)

Make a well in center of dry ingredients.  In it, add:

2 t  instant yeast

Place pan in bread machine.  Bake on "Sweet" setting, with "Light" crust (2 hours, 50 minutes on my machine; your machine settings may vary.)

When done, remove loaf from pan and butter crust while warm.  Enjoy!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Oatmeal Bread Mix

Rather than measure the ingredients every time I make bread (in my machine), I typically make up 5 or 6 mixes at a time, and store them until I need them.  I can measure five mixes, seal them and clean up in 20 minutes -- or 4 minutes per mix.  By doing this, my total time expenditure for baking homemade bread is less than 10 minutes per loaf.

Measure in the order given into quart zip-type bags:

2 t  salt

2 T  nonfat dry milk powder

1/3 c  packed brown sugar

2/3  c  oats  (either quick or regular)

1 - 2  c  whole wheat flour

2 - 3  c  unbleached white flour (if using 2 cups wheat, use 2 cups white, for a total of 4 cups flour)

Seal bags.  Store in a cool, dry place.  Mixes keep well for at least 6 months.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Veggie Chowder

A hearty, delicious soup for a cool day, this recipe makes enough to serve some now and freeze some for later.  If freezing, wait to add milk until soup has been defrosted and re-heated.

In a large soup kettle, brown together:

1  pound  ground turkey

1 c  onion, diced

Drain meat and onion, crumble and return to kettle.  Add:

6 c  water

1/2  c  brown rice

1/2  c  lentils

1 c  diced carrots

1 c  diced potatoes

1/2  c  diced celery

1 T  salt-free seasoning or No-MSG chicken broth powder

1/2 t  dried basil

dash pepper

Bring soup to a boil.  Reduce heat and simmer for 45 minutes.  Add:

1 14.5 oz. can diced tomatoes OR 2 c  peeled, chopped fresh tomatoes

1 t  salt

Simmer 15 minutes longer.  Just before serving, stir in:

1 c  whole or 2% milk

Makes 3 quarts.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Warm Apple Citrus Punch

This punch is great for an autumn party, and is a nice change from mulled cider.

In large pan, dissolve:

1 c  sugar, in

1 quart apple juice (or cider)

Add and combine:

2 quarts orange juice

3 cinnamon sticks

1 t  whole cloves

1/2  t  ground nutmeg

Heat until warm, but do not boil.  Float on top:

apple and/or orange slices

May be transferred to crock pot to keep warm.  Makes 12 8-oz. servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Homemade Pizza Crust

     This crust can be made easily on the "dough" setting of a bread machine.  (My machine's dough cycle takes about 90 minutes.)  If you don't have a bread machine, the dough can be kneaded by hand on a floured board until smooth and elastic (5 to 10 minutes) and then placed in a greased bowl in a warm place to rise until doubled in volume.  Punch dough down and proceed as directed below.

In bread machine pan, add in order:

1-1/4 c  warm water (very warm, but not hot, to the touch)

3  T  light olive or canola oil

2-1/3 c  unbleached white flour

1-1/2 c  whole wheat flour

1 t  dried oregano (Adding herbs to the crust is optional, but adds  'artisan' flavor)

1 t  dried basil (optional)

1/4 t  garlic powder (optional)

3/4  t  salt

2  t  instant yeast (quick-acting)

Process ingredients on "dough" setting until blended and risen.  Remove dough from pan.  Pat dough into 12" (thick crust) or 14" greased round pizza pan.  Spread 1 cup pizza sauce on dough. (See sauce recipe from August 24th post.)   Sprinkle with desired toppings.  Bake in a pre-heated 400 degree oven 15 -- 20 minutes until crust is golden.  Cool 5 minutes before serving.

--Susan Rodebush  ©  2009

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Mini Veggie Pizzas

     Mini pizzas have become a summer staple in our household, and are a quick, easy and tasty way to use vegetables from the garden.  Of course, other toppings of your choice can be substituted as desired.  When I find english muffins on sale, I buy a lot and keep them on hand in the freezer.

For each serving, split in half:

1  english muffin (or substitute un-split pita bread)  

Spread both halves with:

Quick & Thrifty Pizza Sauce  (See recipe below)

Sprinkle with a layer of:

shredded mozzarella cheese

For toppings, add:

small broccoli florets

slivered green or red bell pepper

slivered onion

thinly sliced Roma tomato

fresh basil leaves, shredded

Top with another layer of:

shredded mozzarella cheese

Bake pizzas in 400 degree toaster oven until cheese melts and browns slightly, or microwave on Medium-high for 1 to 1-1/2 minutes.  Cool slightly before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Quick and Thrifty Pizza Sauce

     Canned tomato sauce is one of the items I purchase, rather than make from scratch, to stock my pantry.  The time and electricity required to cook it down to the proper consistency don't make it particularly cost-effective for me to make it myself.  This sauce goes together quickly, and makes enough for one large pizza or 10-12 mini pizzas.  The basil and oregano are easy to grow in the garden.

Combine in microwave-safe bowl:

1  8-oz. can  tomato sauce

1/4 t  dried oregano

1/4 t  dried basil

1/4 t  garlic powder

1/4 t  salt

dash pepper

Microwave on High setting 2 - 3 minutes.  Cool slightly, then spread on prepared crust.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Strawberry Fruit Punch

     This is a great punch for a summer party, although we have served it at a March wedding reception as well.  Freeze water in a decorative mold to create an ice block to keep it chilled.

Combine in a large punch bowl:

3/4  c  lemon juice (fresh, or from concentrate)

3/4  c  sugar

Stir until sugar is dissolved.  Add and stir together:

1  6-oz. can orange juice concentrate, thawed

2  pints frozen strawberries (thawed) and their juice  (I sweeten and freeze on-sale summer berries)

1  quart ginger ale

1  quart water

Float decorative ice block on punch, along with fresh lemon and orange slices.  Makes 16 6-ounce servings.

--Susan Rodebush  ©  2009

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Marinated Tomatoes

     This is an adaptation of a recipe from my grandmother, and wonderfully enhances the flavor of fresh tomatoes.  It is best prepared ahead of time and refrigerated before serving.  In the fridge it will keep well for about a week.

Combine in food processor or blender until finely minced:

20  large, fresh mint leaves

2  cloves garlic, chopped

Add to mint and garlic until just combined:

1/2 -- 1  t  salt

5  T  olive oil (preferably extra-virgin)

3  T  red wine vinegar

1  T  water

Peel and quarter:

4  medium-sized, firm, ripe tomatoes

Place tomatoes in a glass or ceramic bowl, pour marinade over, cover and chill 12 hours or more.  Serves 4 as a side dish.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Frozen Banana Chocolate Smoothies

     Here's another use for those over-ripe bananas you have in your freezer.  (What?  You haven't been saving over-ripe bananas?  Refer to my March 8th post for easy tips on freezing bananas.)  The peanut butter is optional, but adds protein -- great if you're making this as a quick substitute for eating breakfast, or any time you want a nutritious snack.

Combine in a blender:

1  c  cold milk

1/4  c  chocolate syrup  (Hershey's type, but I use store brands)

1/4  c  creamy peanut butter

2  medium frozen bananas, peeled and broken into chunks

Whirl in blender just until smooth.  Pour into glasses and enjoy.  Makes about 16 ounces.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

 

Fresh Tomato Salsa

     The best way to make salsa is with ripe tomatoes fresh from your own garden.  This recipe makes a fairly mild salsa; for a spicier version, add a finely chopped, fresh chili pepper: add it last, a little at a time, and taste for spiciness.  Remember to always use care when handling fresh jalapenos and chilies -- wearing kitchen gloves isn't a bad idea, and remember not to touch your eyes!  Serve salsa with tortilla chips or as a condiment.  It's also great on baked chicken.

Combine in glass or ceramic bowl:

2 c  peeled, chopped fresh tomatoes (I prefer Romas, which I usually grow)

1 c  chopped yellow or red onion

1/2 c  chopped green bell pepper

1 large clove garlic, minced or crushed

1 fresh jalapeno pepper, stem and seeds removed, finely minced (add the seeds for slightly more heat)

1/4 c  chopped fresh cilantro (optional -- omit if you don't like cilantro)

3  T  lime juice  (lemon juice can be substituted)

1 t  honey

Cover bowl and refrigerate at least one hour for flavors to blend.  Makes 3-1/2 cups.  Keeps well in refrigerator for a week or more.  If you want to store it longer in the fridge:

Combine above ingredients in medium saucepan.  Bring to a boil, then simmer 15 minutes.  Cool, store in covered jar in refrigerator.  Keeps well for a month or more.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Breakfast Bread Pudding

      While we usually eat this bread pudding for breakfast, it would work for dessert as well -- for dessert, I would use the larger quantity of sugar.  I have made multiple variations of this recipe, and we have liked almost all of them (the banana version was, well . . . strange.)  Feel free to experiment with different breads and fruits . . . I often freeze bread heels (which my family doesn't like for sandwiches) until I have enough for this recipe.

Combine in 2 1/2 qt. -- 3 qt. microwave-safe casserole:

2 c  milk (whatever fat content you prefer, or fat-free)

1/2 c -- 3/4 c sugar

1/2 t  cinnamon

pinch salt

2 eggs, beaten

Fold into milk mixture:

3 1/2 c -- 4 c  cubed bread (bread may be stale; for light breads, try the larger quantity, and less for heavier breads)

1 c  fresh fruit:  diced apples, diced peaches, blackberries, raspberries or blueberries, or a mixture

Dot with:

1 T  butter

Microwave on Medium setting 24 -- 28 minutes.  (In my 500 watt microwave, I cook this at 70% power for 25 minutes.)  A knife inserted  1" from the edge should come out clean when pudding is done.  Allow to stand 5 minutes before cutting. Serve warm or chilled.  If you prefer it served warm, it can be prepared and refrigerated the previous day and cooked just before serving. Serves 6.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.