Ok this made a huge amount. I think next time I'll half it. It would be great for a potluck. I enjoyed it. It was good. Kids didn't. I don't see how they couldn't. Too bad for them. It reminds me of pork n beans in a can but way more healthier.
2 cups dry lentils
1 small bay leaf
2 cups water
2 (14.5 oz) chicken broth (I used homemade turkey stock)
2 tsp salt (I omitted)
1 tsp dry mustard (I used 2 tsp of mustard, didn't have any dry)
1/4 tsp ginger
1 TBSP soy sauce
1 medium onion chopped
1 cup water
1/2 cup honey
Place lentils, 2 cups water, chicken broth and salt together in large pot. Bring to a boil. Cover. Reduce heat to medium low and allow lentils to simmer 30 min. Discard bay leaf. Preheat oven to 350 degrees. Stir dry mustard, ginger, soy sauce, onion and 1 c water together in bowl. Stir the mixture into the lentils. Place in casserole dish. Drizzle honey over it. Bake for one hour until the lentils are tender. I served with brown rice and veggies.
Saturday 22 October 2011
Thursday 20 October 2011
Halloween Cookies
These are the cookies my youngest daughter and I made on the weekend. We had alot of fun making them. She helped in the making of the dough, not very patiently waiting for it to be ready in the fridge, cut them out and monitored them while baking. I did the decorating and she watched. I offered her to decorate some but she wanted me to do it this time so she could watch and learn. The recipe has been in my family for generations. We make them on special occasions like Christmas. All my cookie cutters are Christmas themed. I need to acquire some other ones so I can make them at other times of the year. My Mom has a better selection so I used her cutters.
Grandmothers Sugar Cookies
Combine in a large bowl
3 c sifted flour and 1 cup of shortening. Mix together with a pastry blender.
In another bowl mix 2 eggs slightly beaten and 1 cup of sugar. Beat until light. Add 3 tbsp milk, 1/2 tsp baking soda, 1/2 tsp nutmeg and 1/2 tsp salt. Mix until well blended. Add to flour mixture. Beat until smooth. Chill in fridge for 1-2 hours. Overnight is good also. Roll out a section a a time to 1/4 inch thick. The surface you roll on and the rolling pin needs to be lightly floured. Cut with a floured cutter. Return unused portions to fridge until ready to roll out. Bake at 375 for 8-10 min until the bottoms are lightly golden. Cool before icing.
Sugar Cookie Frosting
4 c icing sugar
1/2 c shortening
5 tbsp milk
1 tsp vanilla extract
Mix together well.
Divide and colour as needed.
I used a knife to spread it on the cookies. I smoothed it out by dipping my knife in hot water and spreading over cookies to get lines out. Keep dipping it in hot water and scrape excess frosting on knife on the side of the cup of hot water. I then used an icing bag and tip to add the coloured frosting on top of the cookies.
This made 6 ghosts and 6 pumpkins. My Mom usually doubles the recipe but I didn't have enough Crisco to double it. I also used half crisco and half butter for the icing as I ran out of crisco and it still turned out great. The sad thing was the cookies were gone by the next day and I only got to eat half of one. :(
And that is why treats like this are a rare occurrance in his house.
Tuesday 18 October 2011
5 Crust Pie Dough
This is my pie dough recipe. I got it from my mom. Thanks mom. It's a great crust. Better than Crisco's if you ask me. The dough keeps in the fridge for a week and for a month or two in the freezer. Just wrap in saran wrap and defrost in the fridge overnight. The crisco is best used cold from the fridge when you make the dough and it's best to roll it when cold from the fridge. Don't bring to room temperature. Makes for a better crust when cold.
5 cups all purpose flour, 1 tbsp baking powder, 1 tsp salt, 1 lb of Crisco. Blend together well with a pastry blender.
1 tbsp vinegear, 1 egg slightly beaten. Add enough water to make 1 cup. Mix with dry ingredients until well mixed.
Divide into five balls and wrap with saran wrap. Store unused portions in fridge or freezer.
5 cups all purpose flour, 1 tbsp baking powder, 1 tsp salt, 1 lb of Crisco. Blend together well with a pastry blender.
1 tbsp vinegear, 1 egg slightly beaten. Add enough water to make 1 cup. Mix with dry ingredients until well mixed.
Divide into five balls and wrap with saran wrap. Store unused portions in fridge or freezer.
Ham and Cheese Quiche
We had ham for dinner Sunday. Complete with scalloped potatoes, corn and salad. With a lemon meringue pie for dessert. Family dinner...you know. It was great. I cut up the left over ham especially for the quiche and probably have enough left over I can make ham and potato soup. When I get the time. :) The pie dough recipe I use makes enough for 5 pies so all I had to do was take it out of the fridge and roll it. Saved time!
1 pie dough for 9 inch pie pan
1 1/2 cups grated cheddar cheese
4 tbsp all purpose flour
1/2 c cooked ham, diced
3 eggs
1 cup of milk
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic salt.
Take the flour and mix in a bowl with the flour. Coat well. Sprinkle in bottom of pie crust. Top with ham. Spread over the cheese. In a bowl mix eggs slightly beaten with milk and spices. Place over ham. Cover edges of pie crust to prevent burning. Bake at 400 for one hour until set in middle. Let stand 5-10 minutes before serving.
Saturday 15 October 2011
Tofu Scramble
I just made the yummiest dish. And I was excited to take a pic and share it. I charged the battery and grabbed the camera. Someone took the battery out, put it in the camera and left the cover down...draining the battery yet again. I am going to hide the camera. I am tired of not having it when I want it.
Anyways onto this. I bought tofu at Zehrs a few weeks ago. Figure I better use it so I found a recipe and adapted it. I am good at that. LOL. It turned out really well. I loved it. My son ate it. The youngest daughter...nope. But she's a very picky eater. She complained right away about the smell. Its the spices I told her. I told her it tastes delicious but she still didn't like it. But she's still happy because were making sugar cookies. And the dough is in the fridge chillin. Got another hour and then we can make ghosts and pumpkin cookies for Halloween. Were going to decorate them tonight.
Tofu Scramble.
Use enough oil to cover the bottom of your frying pan. Cut up one green onion. Use the green stem part to. Dice one green pepper. And mince two cloves of garlic. Add to oil. Cook about 3-5 min until they soften. Add a TBSP soya sauce, dash of turmeric, dash of curry powder, dash of basil leaves. Mash one pkg of tofu. Add to pan. Stir to coat. Heat 4-5 min until heated thoroughly.
Anyways onto this. I bought tofu at Zehrs a few weeks ago. Figure I better use it so I found a recipe and adapted it. I am good at that. LOL. It turned out really well. I loved it. My son ate it. The youngest daughter...nope. But she's a very picky eater. She complained right away about the smell. Its the spices I told her. I told her it tastes delicious but she still didn't like it. But she's still happy because were making sugar cookies. And the dough is in the fridge chillin. Got another hour and then we can make ghosts and pumpkin cookies for Halloween. Were going to decorate them tonight.
Tofu Scramble.
Use enough oil to cover the bottom of your frying pan. Cut up one green onion. Use the green stem part to. Dice one green pepper. And mince two cloves of garlic. Add to oil. Cook about 3-5 min until they soften. Add a TBSP soya sauce, dash of turmeric, dash of curry powder, dash of basil leaves. Mash one pkg of tofu. Add to pan. Stir to coat. Heat 4-5 min until heated thoroughly.
Raspberry Sourdough Muffins
OK these have been the best things I have made with the sourdough so far. I was impressed. They were better than what you'd get at Starbucks. My youngest helped me make them but she didn't like them. My son devoured them. I used local raspberries grown organically and froze them myself. I washed them, put them on a cookie sheet and stuck it in the freezer. When frozen I stuck in a ziploc bag and kept it in the freezer. I do the same thing with blueberries when they're in season. This is worth keeping the sourdough for. So is the zucchini bread recipe I'll post in a few days.
Preheat oven to 375 degrees. Line a muffin tin with paper cups for 24 muffins.
Crumbles:
1/3 c.brown sugar
1/4 c. flour
2 T. butter, at room temperature
1 teaspoon finely grated lemon zest
In a bowl, blend until crumbly. I used a hand mixer.
Muffins
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup sourdough starter
3/4 cup butter milk (to make use 1 tbsp lemon juice and add enough milk to fill to 3/4 line. Let sit 5 min)
1/3 cup oil
1 cup frozen raspberries (I froze mine fresh and organic from the farmers market)
Measure flour, sugar, baking powder and salt in a bowl. Mix to combine. In another bowl beat the egg. Then add sourdough starter, buttermilk and oil. Mix well. Add dry ingredients to wet. Stir until just mixed. Do not over mix. Add raspberries and spoon into muffin tins filling to 2/3 full. Sprinkle crumbles over the muffins. The spots in the muffin tins that you don't use (I believe I had like 4) fill 1/2 way with water. Bake 20 to 30 minutes or until toothpick comes out clean. Remove from tin and let cool on wire rack before storing in air tight container.
1/4 c. flour
2 T. butter, at room temperature
1 teaspoon finely grated lemon zest
In a bowl, blend until crumbly. I used a hand mixer.
Muffins
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup sourdough starter
3/4 cup butter milk (to make use 1 tbsp lemon juice and add enough milk to fill to 3/4 line. Let sit 5 min)
1/3 cup oil
1 cup frozen raspberries (I froze mine fresh and organic from the farmers market)
Measure flour, sugar, baking powder and salt in a bowl. Mix to combine. In another bowl beat the egg. Then add sourdough starter, buttermilk and oil. Mix well. Add dry ingredients to wet. Stir until just mixed. Do not over mix. Add raspberries and spoon into muffin tins filling to 2/3 full. Sprinkle crumbles over the muffins. The spots in the muffin tins that you don't use (I believe I had like 4) fill 1/2 way with water. Bake 20 to 30 minutes or until toothpick comes out clean. Remove from tin and let cool on wire rack before storing in air tight container.
Friday 14 October 2011
Apple Bread Pudding
My mom got a basket of apples from a coworker who has an orchard. They had spots on them so you can't eat them plain but they are perfect for baking. I've made an apple pie, apple cinnamon buns, apple crisp and this. I also have 6 bags of milk that need to be used up. You know the bags that 3 come in a big bag. Well I have 2 of the big bags that need to be used up by Monday. So I'm trying to get rid of the milk. This recipe was perfect. I've never had bread pudding before and this was delicious. The kids liked it too. I'm saving the rest for an after school snack for them. I don't understand how they can be so hungry after school. LOL. I did add more raisins. I used 3/4 cup. But only because I love raisins.
8 slices of bread with the crust trimmed
Butter to butter the bread and 1 TBSP for the frying pan
3 apples, peeled cored and sliced
8 tbsp sugar
2cups milk
2 eggs
1tsp vanilla
1/4 tsp ground cinnamon.
In 8x8 dish layer 4 slices of bread butter side up. In sauce pan place 1 tbsp butter and melt. Add apples. Cook for 3-5 min. Sprinkle with 2 TBSP sugar. Cook for 5 min till golden brown. You do not want them mushy.
Combine eggs. Slightly beat. Add remaining sugar and cinnamon. Heat milk over medium low heat till warm. Combine with egg mixture.
Placed cooked apples on top of bread. Cover with 4 peices of bread buttered side down. Pour over egg and milk mixture. Let soak for 30 min to absorb most of the milk.
Place in roasting pan. Fill pan with enough water to come up half way of 8x8 dish. Bake at 375 for 40 min.
Serve room or at room temperature. I added milk to the serving bowl.
8 slices of bread with the crust trimmed
Butter to butter the bread and 1 TBSP for the frying pan
3 apples, peeled cored and sliced
8 tbsp sugar
2cups milk
2 eggs
1tsp vanilla
1/4 tsp ground cinnamon.
In 8x8 dish layer 4 slices of bread butter side up. In sauce pan place 1 tbsp butter and melt. Add apples. Cook for 3-5 min. Sprinkle with 2 TBSP sugar. Cook for 5 min till golden brown. You do not want them mushy.
Combine eggs. Slightly beat. Add remaining sugar and cinnamon. Heat milk over medium low heat till warm. Combine with egg mixture.
Placed cooked apples on top of bread. Cover with 4 peices of bread buttered side down. Pour over egg and milk mixture. Let soak for 30 min to absorb most of the milk.
Place in roasting pan. Fill pan with enough water to come up half way of 8x8 dish. Bake at 375 for 40 min.
Serve room or at room temperature. I added milk to the serving bowl.
Menus for November
I have already figured out the menu for the month of November. To menu plan you need to know what you have on hand. I took inventory of my cupboards, canned goods, and freezer. I don't plan for when the kids are gone and on Fridays we don't eat meat. It only took about 5 minutes to plan. After I was done my youngest rated the menu. She sure is a picky eater. Most of it got the thumbs down. Her brother told her she has to eat what she's served. He doesn't like roast beef but eats it. Besides he knows after roast beef is stir fry which he loves.
I love menu planning. Makes it easier to decide what to have for dinner. Makes grocery shopping easier. And I stick to the budget.
1 stir fry brown rice
I love menu planning. Makes it easier to decide what to have for dinner. Makes grocery shopping easier. And I stick to the budget.
1 stir fry brown rice
3 chilli bread or buns
7 rice lentils cucumber salad
8 spagetti garlic bread
10 cabbage casserole macaroni salad
11 fish potatoes veggies macaroni salad
12 sausage sidekicks veggies
13 ham scalloped potatoes veggies pie
14 quiche
15 meatloaf potatoes veggies
17 shake n bake rice veggies
21 chili bread or buns
22 kd hot dogs
24 turkey dinner ( American thanksgiving)
25 tuna casserole or salmon patties
26 turkey stir fry brown rice
27 roast beef roast potatoes veggies lettuce salad
28 turkey spagetti
29 turkey casserole veggies
Dec 1 stir fry brown rice
If I feel like it I make dessert. Breakfast is usually cereal, toast or bagel for the kids. Often on the weekend it's pancakes. I usually have oatmeal, granola or an omelette. Lunches are sent to the school. Kids usually take some baked good, sandwich, juice box, water bottle, fruit, cut up veggies. I do have pudding and yogurt for them sometimes. Granola bars or nutrigrain bars sometimes. If I'm hungry at lunch I eat whatever. I bake almost every other day often muffins or breads with my sourdough. Sometimes I even make bread with it.
My chili recipe
Nothing beats chili in the fall and winter.
With melted cheese on top
And fresh french bread buttered to perfection.
Posting this makes me want to go make a pot.
I make enough chili to freeze some for another meal.
It is a large batch but you can skip the pork n beans and corn and cut the meat in half to make it smaller.
I also am guessing at the amount of beef because I buy it in bulk, divide and freeze it when it's on sale.
Life on a budget is like that!
I use ground beef but I have made it with ground turkey and it turns out just as nice. We really only eat red meat a couple times a week and I prefer the hamburger so that's what I use. It's all about moderation really. Make it with whatever you like.
Chili
3-4 lbs of ground hamburger or turkey. Just buy the package in the store that's about 4 or 5 dollars and use 2 pkgs.
1 onion diced
2 cans of diced tomatoes
1 can of tomato paste
2 cans of kidney beans, rinsed well.
1 can of pork and beans
1 can of corn. Sometimes I use frozen corn if I don't have canned.
2 red peppers or green or whatever you like, seeded and diced
1 jalepeno pepper seeded and diced if you like
1-2 tbsp of chili powder depending on how hot you like it
Fry hamburger and onion. Rinse and drain well. Throw it in a crock pot. Add remaining ingredients. Stir well to combine. Cook on low 6 - 8 hours or high 2-4 hours till heated throughly. Remember my crock pot is a demon and cooks super fast. I would guess those times are for normal crockpots that don't have a demon working them.
Serve with grated cheese or sour cream
I often make french bread or buns for it.
With melted cheese on top
And fresh french bread buttered to perfection.
Posting this makes me want to go make a pot.
I make enough chili to freeze some for another meal.
It is a large batch but you can skip the pork n beans and corn and cut the meat in half to make it smaller.
I also am guessing at the amount of beef because I buy it in bulk, divide and freeze it when it's on sale.
Life on a budget is like that!
I use ground beef but I have made it with ground turkey and it turns out just as nice. We really only eat red meat a couple times a week and I prefer the hamburger so that's what I use. It's all about moderation really. Make it with whatever you like.
Chili
3-4 lbs of ground hamburger or turkey. Just buy the package in the store that's about 4 or 5 dollars and use 2 pkgs.
1 onion diced
2 cans of diced tomatoes
1 can of tomato paste
2 cans of kidney beans, rinsed well.
1 can of pork and beans
1 can of corn. Sometimes I use frozen corn if I don't have canned.
2 red peppers or green or whatever you like, seeded and diced
1 jalepeno pepper seeded and diced if you like
1-2 tbsp of chili powder depending on how hot you like it
Fry hamburger and onion. Rinse and drain well. Throw it in a crock pot. Add remaining ingredients. Stir well to combine. Cook on low 6 - 8 hours or high 2-4 hours till heated throughly. Remember my crock pot is a demon and cooks super fast. I would guess those times are for normal crockpots that don't have a demon working them.
Serve with grated cheese or sour cream
I often make french bread or buns for it.
Thursday 13 October 2011
Menu planning
At the beginning of October I planned the whole menu for the month of October. This has been a great idea. I took stock of what I had in my kitchen and I am able to plan my grocery shopping in advanced. I have budgeted 100 a week for food and now I have created lists on what to buy each trip to the grocery store. I printed off a calendar and filled it out so the kids know what were having each night. They think it's cool. I find it so much easier, saves me time and I am spending less at the grocery store. With it being fall fruits and vegetables are still really cheap. In a month or two the prices will go up again. My Mom and I had a garden and we canned and froze the stuff. That will also help over the winter. I am saving up bread bags and clips to put homemade bread into them. I got out my containers for muffins and cookies for snacks for the kids.
The rest of the weeks and next weeks menu looks like this.
The rest of the weeks and next weeks menu looks like this.
13 thursday turkey spagetti
14 friday salmon patties vegetables noodles
15 sat cabbage casserole defrost I made it and froze it ahead of time. Will just defrost and reheat in the oven with cheese on top
16 sunday ham scallop potatoes lemon meringue pie
17 monday quiche macaroni salad
18 tuesday shake n bake vegetables salad
20 thursday lentils rice salad
breakfast varies by what the kids want, lunches are hit and miss but I plan on making hamburger buns with cheese and weiners for happy faces (gotta indulge in favourites once in a while), and quesidilla (yes I probably spelled it wrong) we also eat only fish on fridays. I also only planned for the nights the kids are here. On the nights they're gone I have just whatever or go over to my moms.
my grocery bill will be doable this month!
It's time consuming to plan the menu but worth it in the end.
Wednesday 12 October 2011
Giving up sugar
I think this is going to be a difficult transition to put into practice as the majority of stuff they eat contains sugar.
Left over turkey
Left over turkey is the best. I love making spagetti, sandwiches, soup you name it I try it. Last night it was soup with biscuits. After the turkey was cooked I took the bones and covered them in water. Soaked it over night in water. In the morning I ran it through a strainer and kept the liquid. I measured it in 4 cup bags and froze them. I poured 4 cups into the crock pot, and decided to make soup for dinner. I cut up carrots and onions and minced some garlic and threw it in. Cut up some turkey and threw it in. Walked away. Did a Katie and had the crock pot on keep warm. Which really turned out in my favour because otherwise the soup would have been ready way too early. My crock pot is possessed and cooks things too fast. So I switched it to low and waited. Got the noodles out and set them to the side. Just before dinner I decided to make sourdough biscuits. I was the only one who ate the biscuits. And after dinner I left the crockpot plugged in because I knew I'd want to save some for dinner on Wednesday. It was then I realized I forgot to add the noodles. Threw them in and let them cook. I poured a bowl out and ate half a bowl just before I went to bed. It was delicious.
Turkey Soup
2 TBSP olive oil
1/2 small bag of baby carrots sliced thin
1 cooking onion diced
3 cloves garlic minced
4 cups chicken or turkey stock
cut up turkey to suit your desire
noodles to suit your desire they expand so go less than what you think
Cook onion in olive oil over medium low heat in frying pan till translucent. Pour stock in crock pot. Add onions and oil, carrots and garlic and turkey. Cook on low for 4-6 hours till carrots are tender. (Honestly I am guessing on the time because my crock pot is possessed remember. But cook till carrots are tender and soup is hot) Add noodles in last 15 min of cooking.
Sourdough Biscuit
1 cup sourdough starter
1/4 cup cooking oil
1 and a half cups of all purpose flour
1/4 tsp baking soda
1/4 tsp salt
Mix starter and oil. Add flour, soda and salt. With floured hands mix together until well mixed and ball forms. Turn onto floured surface and knead 8 - 10 times. With floured rolling pin roll until 1/2 inch thick. Cut out with floured biscuit cutter. Bake at 425 for 8-10 min until golden brown.
Turkey Soup
2 TBSP olive oil
1/2 small bag of baby carrots sliced thin
1 cooking onion diced
3 cloves garlic minced
4 cups chicken or turkey stock
cut up turkey to suit your desire
noodles to suit your desire they expand so go less than what you think
Cook onion in olive oil over medium low heat in frying pan till translucent. Pour stock in crock pot. Add onions and oil, carrots and garlic and turkey. Cook on low for 4-6 hours till carrots are tender. (Honestly I am guessing on the time because my crock pot is possessed remember. But cook till carrots are tender and soup is hot) Add noodles in last 15 min of cooking.
Sourdough Biscuit
1 cup sourdough starter
1/4 cup cooking oil
1 and a half cups of all purpose flour
1/4 tsp baking soda
1/4 tsp salt
Mix starter and oil. Add flour, soda and salt. With floured hands mix together until well mixed and ball forms. Turn onto floured surface and knead 8 - 10 times. With floured rolling pin roll until 1/2 inch thick. Cut out with floured biscuit cutter. Bake at 425 for 8-10 min until golden brown.
Tuesday 11 October 2011
My Sourdough Experiment
I love my sourdough starter. It's like taking care of a baby. You have to take care of it. I've had it for probably a month now and it's going well.
I use to set it on the stove so it thrived on the heat. It would make it bubble nicely. Until one day it was hard and scorched on the bottom. So I figure it got cooked and I only set it on the oven for short periods when cooking in the stove. I really don't want to cook my baby. I had to start over. :(
With sourdough starter you have to feed it every day. Seeing as I bake with it almost everyday I usually just feed it what I used with my baking. If I don't use it then I feed it. I discard half a cup of it. I dump it down the drain because mine is runny. If you have a composter you could compost it. If it's thick you could discard it in the garbage. And I know your wasting it but if you don't discard it you'll end up with enough to stuff a pool with because it grows and expands. If I don't use it that day I feed it 1/2 cup water and 1/2 cup flour.
When I use it or feed it I stir it well everyday.
I had my sourdough in a glass bowl covered with saran wrap. But the fruit flies in here seemed to love it. So I put it in a plastic bowl about a week ago with a lid and it seems to be doing OK. Everywhere I read does suggest a bowl with saran wrap but it wasn't working for me. I hope my baby is ok in that bowl with the lid.
You can also put it in the fridge and not feed it for a week. If you want to use it take it out before hand and feed it twice a day to bring it up to par.
It makes such delicious stuff I just had to share. I'll post recipes as I make them with pictures even. I found the camera but the battery is dead...
Sourdough Starter Recipe
2 cups of flour
2 cups of water
1 tsp yeast
Stir together well. Feed 1/2 c twice a day and wait 4-8 days for it to start to bubble. When it starts to bubble after 4 days it is ready to use. After awhile you will notice a liquid on top. This is called hooch. I just stir it back in. You can discard it if you want but I think it would be next to impossible to just discard the hooch.
Trust me it makes good things...so go make some starter now. And let me know if you have any questions.
I use to set it on the stove so it thrived on the heat. It would make it bubble nicely. Until one day it was hard and scorched on the bottom. So I figure it got cooked and I only set it on the oven for short periods when cooking in the stove. I really don't want to cook my baby. I had to start over. :(
With sourdough starter you have to feed it every day. Seeing as I bake with it almost everyday I usually just feed it what I used with my baking. If I don't use it then I feed it. I discard half a cup of it. I dump it down the drain because mine is runny. If you have a composter you could compost it. If it's thick you could discard it in the garbage. And I know your wasting it but if you don't discard it you'll end up with enough to stuff a pool with because it grows and expands. If I don't use it that day I feed it 1/2 cup water and 1/2 cup flour.
When I use it or feed it I stir it well everyday.
I had my sourdough in a glass bowl covered with saran wrap. But the fruit flies in here seemed to love it. So I put it in a plastic bowl about a week ago with a lid and it seems to be doing OK. Everywhere I read does suggest a bowl with saran wrap but it wasn't working for me. I hope my baby is ok in that bowl with the lid.
You can also put it in the fridge and not feed it for a week. If you want to use it take it out before hand and feed it twice a day to bring it up to par.
It makes such delicious stuff I just had to share. I'll post recipes as I make them with pictures even. I found the camera but the battery is dead...
Sourdough Starter Recipe
2 cups of flour
2 cups of water
1 tsp yeast
Stir together well. Feed 1/2 c twice a day and wait 4-8 days for it to start to bubble. When it starts to bubble after 4 days it is ready to use. After awhile you will notice a liquid on top. This is called hooch. I just stir it back in. You can discard it if you want but I think it would be next to impossible to just discard the hooch.
Trust me it makes good things...so go make some starter now. And let me know if you have any questions.
A few things to ponder
I'll be honest. I do alot of baking. Like almost everyday. I did check out coconut oil. It was too expensive to fit into my $100 a week food budget. I went with vegetable oil. I do my frying in butter or sometimes olive oil. And I do use butter not margarine. I was confused about which oils to use. I wanted someone to tell me which to use without going into levels of cholesterol and all that omega stuff. It just confuses me. So here's the list...
The Good Uses What to look for
Extra Virgin Olive Oil Best for non-heated use- salad dressings, dipping
bread, etc. but can also be used for frying at low
temperatures.
Try to buy it in tins or dark glass bottles, as this
prevents it from going rancid, and store it out of the
light. If at all possible, buy Extra Virgin over Virgin
(though that is a better choice than regular).
Butter Wonderful for baking, frying, sautéing, etc. as well
as spreading on toast, or adding to steamed veggies.
Butter is such a great, all-around fat choice.
Again, if possible, buy organic as most toxins are
stored in the fat of animal products, butter being no
exception. Grass-fed or pastured butters are best.
Any butter is better than margarine!
Coconut Oil Also ideal for baking and higher temperature
cooking.
Virgin coconut oil is best, as it has been the least
processed (it may also say cold-pressed, or extra
virgin). It can be stored at room temperature, even on
your counter.
Palm Oil (red or clarified) Red is much more strongly flavored, and many do
not enjoy it, though I actually quite liked it for frying
eggs and putting on popcorn.
This usually has to be special ordered online, though
the occasional health food store will carry it.
Grapeseed Oil Good for light frying, or salad dressings, etc. but
should be limited in use due to high omega-6 fatty
acids (which North Americans get too many of, and
are harmful when unbalanced with other fatty acids
like omega-3's).
Look for cold-pressed oil, organic if possible. Must
be stored similarly to olive oil.
Sesame Appropriate for some frying, but use sparingly, high
in omega-6.
Cold-pressed
Sunflower Not suitable for cooking. Best if you can find it coldpressed. Too high in omega-6, so use it sparingly.
Cold-pressed
Peanut Appropriate for stir-frying on occasion, used
sparingly, high in omega-6.
Cold-pressed, organic is best
Flax Must not be heated- used more as a supplement,
added in to smoothies, cottage cheese, cold salad
dressings, etc.
Buy in small, dark colored bottles and store in the
fridge. Flax oil goes rancid very easily.
The Bad Uses What to look for
Canola Dangerous and toxic! It's considered by many to be a
healthy, all-around oil, but it is actually a harmful
GMO product not fit for humans.
This genetically modified oil is found in many storebought items, so be aware!
Other vegetable oils (like
safflower, soy, corn,
cottonseed, etc.)
These highly processed oils are usually used for
baking and other high temperature cooking. Instead,
use butter or coconut oil.
Note that these are in most processed, packaged
foods. Be sure to check the labels!
Non-virgin oils Look for oils labeled Virgin, or best of all Extra
Virgin. As well, you may see the words Cold-Pressed
on the label, and this means the same thing.
The ugly
Uses What to look for
Rancid oils Found when oils are stored improperly, and in many
processed foods on grocery store shelves!
Oils kept out in the light, in clear glass or plastic
bottles, that are exposed to air or that are old, can
easily become rancid. Buy oils in smaller amounts,
and store either in the fridge, or in a dark, cool
cupboard.
Margarine None! Choose butter! Avoid! Do be aware of butter/margarine spreads,
made of 50/50% of each.
Hydrogenated Oils Absolutely avoid! Found in some margarines, many
junk food snacks (chips, twinkie-type items), some
crackers, breakfast cereals and granolas, etc.
Any trans fats Ditto! Also look on the back of a package at the label, to
see if any trans fats are listed, and if so, put it bac
The Good Uses What to look for
Extra Virgin Olive Oil Best for non-heated use- salad dressings, dipping
bread, etc. but can also be used for frying at low
temperatures.
Try to buy it in tins or dark glass bottles, as this
prevents it from going rancid, and store it out of the
light. If at all possible, buy Extra Virgin over Virgin
(though that is a better choice than regular).
Butter Wonderful for baking, frying, sautéing, etc. as well
as spreading on toast, or adding to steamed veggies.
Butter is such a great, all-around fat choice.
Again, if possible, buy organic as most toxins are
stored in the fat of animal products, butter being no
exception. Grass-fed or pastured butters are best.
Any butter is better than margarine!
Coconut Oil Also ideal for baking and higher temperature
cooking.
Virgin coconut oil is best, as it has been the least
processed (it may also say cold-pressed, or extra
virgin). It can be stored at room temperature, even on
your counter.
Palm Oil (red or clarified) Red is much more strongly flavored, and many do
not enjoy it, though I actually quite liked it for frying
eggs and putting on popcorn.
This usually has to be special ordered online, though
the occasional health food store will carry it.
Grapeseed Oil Good for light frying, or salad dressings, etc. but
should be limited in use due to high omega-6 fatty
acids (which North Americans get too many of, and
are harmful when unbalanced with other fatty acids
like omega-3's).
Look for cold-pressed oil, organic if possible. Must
be stored similarly to olive oil.
Sesame Appropriate for some frying, but use sparingly, high
in omega-6.
Cold-pressed
Sunflower Not suitable for cooking. Best if you can find it coldpressed. Too high in omega-6, so use it sparingly.
Cold-pressed
Peanut Appropriate for stir-frying on occasion, used
sparingly, high in omega-6.
Cold-pressed, organic is best
Flax Must not be heated- used more as a supplement,
added in to smoothies, cottage cheese, cold salad
dressings, etc.
Buy in small, dark colored bottles and store in the
fridge. Flax oil goes rancid very easily.
The Bad Uses What to look for
Canola Dangerous and toxic! It's considered by many to be a
healthy, all-around oil, but it is actually a harmful
GMO product not fit for humans.
This genetically modified oil is found in many storebought items, so be aware!
Other vegetable oils (like
safflower, soy, corn,
cottonseed, etc.)
These highly processed oils are usually used for
baking and other high temperature cooking. Instead,
use butter or coconut oil.
Note that these are in most processed, packaged
foods. Be sure to check the labels!
Non-virgin oils Look for oils labeled Virgin, or best of all Extra
Virgin. As well, you may see the words Cold-Pressed
on the label, and this means the same thing.
The ugly
Uses What to look for
Rancid oils Found when oils are stored improperly, and in many
processed foods on grocery store shelves!
Oils kept out in the light, in clear glass or plastic
bottles, that are exposed to air or that are old, can
easily become rancid. Buy oils in smaller amounts,
and store either in the fridge, or in a dark, cool
cupboard.
Margarine None! Choose butter! Avoid! Do be aware of butter/margarine spreads,
made of 50/50% of each.
Hydrogenated Oils Absolutely avoid! Found in some margarines, many
junk food snacks (chips, twinkie-type items), some
crackers, breakfast cereals and granolas, etc.
Any trans fats Ditto! Also look on the back of a package at the label, to
see if any trans fats are listed, and if so, put it bac
Monday 10 October 2011
My new fav soup
I cannot find my camera. My son had it last week and I have not been able to find it since. I imagine it's in his room somewhere. And I am not going in there. I asked him at supper to find it. I imagine by next week at this time, after I remind him a few times he will find it. So I cannot take pics of this for you. But it is good. Great for the fall. It is comforting and great for the soul. The perfect soup for the transition from the sunny warm summer into the cool brisk fall.
I will warn you about puree it. It calls for an immersion blender. Which I do not own. But I have a blender. So I did it in the blender. The first time I made it the lid blew off and burned my chest, and neck. I had hot boiling soup all over my hoodie. It was a mess. But the worst part was how my skin stung for a few days. I think it will heal over nicely. I don't think it's going to scar that bad.
The next time I thought I was smart and held the lid down. But that soup outsmarted me. It still blew the lid off and I burnt my wrist. I googled it. It said the build up of steam causes the lid to blow up. So the next time I make this soup I will cook it in the morning, let it cool, puree it and reheat on the stove when I want it for supper. I also think I will double the recipe so I have recipes.
Potato and Leek Soup
3 Leeks. For those who have never used leeks trim the ends off and use only the white bulb parts at the end. Discard the green part. Slice into thin slices.
2 TBSP butter
4 Cups of chicken broth
about 10 potatoes peeled and cut into cubes
Melt butter in large saucepan over medium low heat. Add leeks and stir occasionally. They should soften but not brown. Cook about 10-15 minutes until soft. Add chicken broth and potatoes. Cook over medium low heat for 20-25 minutes until potatoes are soft. Puree with immersion blender. DO NOT USE A BLENDER AS YOU WILL END UP LIKE ME WITH HIDEOUS MARKS ON YOU.
Flavour with hot sauce, salt and pepper to taste.
I serve with homemade biscuits! And yes Katie they are whole wheat.
I will warn you about puree it. It calls for an immersion blender. Which I do not own. But I have a blender. So I did it in the blender. The first time I made it the lid blew off and burned my chest, and neck. I had hot boiling soup all over my hoodie. It was a mess. But the worst part was how my skin stung for a few days. I think it will heal over nicely. I don't think it's going to scar that bad.
The next time I thought I was smart and held the lid down. But that soup outsmarted me. It still blew the lid off and I burnt my wrist. I googled it. It said the build up of steam causes the lid to blow up. So the next time I make this soup I will cook it in the morning, let it cool, puree it and reheat on the stove when I want it for supper. I also think I will double the recipe so I have recipes.
Potato and Leek Soup
3 Leeks. For those who have never used leeks trim the ends off and use only the white bulb parts at the end. Discard the green part. Slice into thin slices.
2 TBSP butter
4 Cups of chicken broth
about 10 potatoes peeled and cut into cubes
Melt butter in large saucepan over medium low heat. Add leeks and stir occasionally. They should soften but not brown. Cook about 10-15 minutes until soft. Add chicken broth and potatoes. Cook over medium low heat for 20-25 minutes until potatoes are soft. Puree with immersion blender. DO NOT USE A BLENDER AS YOU WILL END UP LIKE ME WITH HIDEOUS MARKS ON YOU.
Flavour with hot sauce, salt and pepper to taste.
I serve with homemade biscuits! And yes Katie they are whole wheat.
Saturday 8 October 2011
My first post
I really wanted my first post to be full of pictures. Everyone loves pictures right. They give you a visual picture. I am a visual learner. I need to see pictures. But alas I cannot find my camera. My son used the SD card in it for his Wii and I'm sure the camera is in his room somewhere. But that place looks like a nuclear bomb went off in there. Just opening the door upsets me so I choose not to go in there. When he comes home on Monday I'll get the camera. So I can post pictures and make everybody happy out there in the blog world. Although I must warn you my camera is crappy. My expensive nice camera died around January. I didn't have the thousand dollars for a good camera so I bought a point and shoot thing. Supposedly it's suppose to be better than my ancient dinosaur of a camera but I don't think so. Maybe I just don't like change. Maybe I don't know how to work the new camera. But the bottom line is I don't like how the pictures turn out. Dark, blurry things. My old camera took crisp nice pics. How I miss it. Anyways onto the reason for my post.
Are you ready?
These are time consuming.
But so worth it.
A fall treat when apples are fresh and plentiful.
So good.
Better than cinnabun.
Which is saying alot because those buns are almost to die for.
Then I made these.
I usually don't eat my baking but I was hungry and had to try one.
So glad I did because when they were gone I had to make another batch.
The downside is you need a bread maker.
So if you don't have one go buy one.
I use mine all the time.
You need a bread maker.
But if your not going to buy one just stop reading.
Because your going to end up jealous over my awesome buns I can make and you cannot.
Don't say I didn't warn you.
I try to eat healthy.
These are so not healthy.
But everyone deserves a treat once in a while.
Moderation is the key.
The last batch I ended up giving half of them away. Or I would have ate the rest of the pan myself.
Going to have to find more willing participants in eating my baked goods.....any suggestions?
Apple Cinnamon Buns With Cream Cheese Icing.
Dough
1 cup of warm milk. Since I don't use the microwave (that is another post) I heated it on the stove.
2 eggs at room temperature
1/3 cup of butter melted
4 1/2 cup of bread flour or all purpose flour. (I use all purpose)
1 tsp of salt
2 1/2 tsp of yeast
Put in bread maker in order listed by manufacturer. Set to dough cycle.
Apple filling
5 medium appes peeled cored and diced
3 tbsp of butter
1/4 cup of brown filling
1/2 tsp of cinnamon
1 tsp of corn starch
Filling
1/2 c of butter at room temperature ( I let it and the cream cheese sit out for a couple of hours)
1 c of brown sugar
2 1/2 tbsp cinnamon
Carmel Cheese Icing
8 oz of cream cheese softened
1/2 c of butter at room temperature
3 c of icing sugar
1 tbsp vanilla extract
5-6 tbsp caramel ice cream topping (I didn't have this and I'll never use it so I just omitted it...still good)
Butter to grease the pan. I used Pam no stick spray.
Make the dough in the bread maker. When finished remove and let rest for 15 minutes.
Take apples and ingredients listed there and cook in frying pan for 10-15 min till soft. Let cool.
Meanwhile roll dough which has rested onto counter or table. I use my kitchen table because I have absolutely NO COUNTER SPACE. It should be a large rectangle. Roll it out as big and as even as you can. The first time I did a great job. The next time I didn't roll it out enough and I didn't get nice buns.
Take the butter at room temperature and spread it with your hands all over the dough. I love the feeling of the butter on my hands afterwards. A mess to wash but a cool tactile feeling!
Mix brown sugar and cinnamon together. Sprinkle over dough. Add apple filling and spread over dough.
Roll up and taking one side from the long edge and roll up. Try to seal the ends as best as you can. Using dental floss (which works best) slip it under the roll and bring up cutting the roll. When the dental floss meets at the top it will have cut through the roll. Using a knife really doesn't work well. You could try thread but I find dental floss works the best. Cut the whole roll into 1.5 thick pieces.
The apple mixture will squeeze out. Don't worry.
Place the cut peices in the greased 9x13 pan. Preheat the oven to 400 degrees Fahrenheit. When you have placed all the peices in the dish take the apple filling that was squeezed out and spread over top of buns in the pan. Bake for 15 min.
Take the cream cheese and butter and beat with electric beater. Add icing sugar 1/2 c at a time otherwise you will end up with a cloud of icing sugar all over your kitchen. Add vanilla and carmel topping if using. Beat till smooth like icing. Icing buns while still warm.
Enjoy!
Are you ready?
These are time consuming.
But so worth it.
A fall treat when apples are fresh and plentiful.
So good.
Better than cinnabun.
Which is saying alot because those buns are almost to die for.
Then I made these.
I usually don't eat my baking but I was hungry and had to try one.
So glad I did because when they were gone I had to make another batch.
The downside is you need a bread maker.
So if you don't have one go buy one.
I use mine all the time.
You need a bread maker.
But if your not going to buy one just stop reading.
Because your going to end up jealous over my awesome buns I can make and you cannot.
Don't say I didn't warn you.
I try to eat healthy.
These are so not healthy.
But everyone deserves a treat once in a while.
Moderation is the key.
The last batch I ended up giving half of them away. Or I would have ate the rest of the pan myself.
Going to have to find more willing participants in eating my baked goods.....any suggestions?
Apple Cinnamon Buns With Cream Cheese Icing.
Dough
1 cup of warm milk. Since I don't use the microwave (that is another post) I heated it on the stove.
2 eggs at room temperature
1/3 cup of butter melted
4 1/2 cup of bread flour or all purpose flour. (I use all purpose)
1 tsp of salt
2 1/2 tsp of yeast
Put in bread maker in order listed by manufacturer. Set to dough cycle.
Apple filling
5 medium appes peeled cored and diced
3 tbsp of butter
1/4 cup of brown filling
1/2 tsp of cinnamon
1 tsp of corn starch
Filling
1/2 c of butter at room temperature ( I let it and the cream cheese sit out for a couple of hours)
1 c of brown sugar
2 1/2 tbsp cinnamon
Carmel Cheese Icing
8 oz of cream cheese softened
1/2 c of butter at room temperature
3 c of icing sugar
1 tbsp vanilla extract
5-6 tbsp caramel ice cream topping (I didn't have this and I'll never use it so I just omitted it...still good)
Butter to grease the pan. I used Pam no stick spray.
Make the dough in the bread maker. When finished remove and let rest for 15 minutes.
Take apples and ingredients listed there and cook in frying pan for 10-15 min till soft. Let cool.
Meanwhile roll dough which has rested onto counter or table. I use my kitchen table because I have absolutely NO COUNTER SPACE. It should be a large rectangle. Roll it out as big and as even as you can. The first time I did a great job. The next time I didn't roll it out enough and I didn't get nice buns.
Take the butter at room temperature and spread it with your hands all over the dough. I love the feeling of the butter on my hands afterwards. A mess to wash but a cool tactile feeling!
Mix brown sugar and cinnamon together. Sprinkle over dough. Add apple filling and spread over dough.
Roll up and taking one side from the long edge and roll up. Try to seal the ends as best as you can. Using dental floss (which works best) slip it under the roll and bring up cutting the roll. When the dental floss meets at the top it will have cut through the roll. Using a knife really doesn't work well. You could try thread but I find dental floss works the best. Cut the whole roll into 1.5 thick pieces.
The apple mixture will squeeze out. Don't worry.
Place the cut peices in the greased 9x13 pan. Preheat the oven to 400 degrees Fahrenheit. When you have placed all the peices in the dish take the apple filling that was squeezed out and spread over top of buns in the pan. Bake for 15 min.
Take the cream cheese and butter and beat with electric beater. Add icing sugar 1/2 c at a time otherwise you will end up with a cloud of icing sugar all over your kitchen. Add vanilla and carmel topping if using. Beat till smooth like icing. Icing buns while still warm.
Enjoy!
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