Love those leftovers

Does your family enjoy leftovers? We love leftovers because at our house we give leftovers new life. We love to make new things out of leftovers.

Here are a few excerpts from some previous posts that show how leftovers can become new.



Leftovers with purpose

Meal 1 We made a large London broil. It turned out fabulous. We ate our fill for dinner along with some side salads.

Meal 2  We used the sliced beef to make a wonderful sandwich. We sliced a loaf of French bread in half and filled it with the meat, and piled on the toppings (avocado. peppers, onion, lettuce, tomato, olives)

Meal 3 Fajitas. Grilled meat with spicy peppers and onions wrapped up in a warm tortilla, what could be better than that.






My  husband loves homemade pudding. Whenever we cook rice he wants to be sure that we have leftovers so that we can make rice pudding.  He  makes sure to remind me that we need to cook enough to make pudding. He has been known to request rice for dinner just so we can have rice pudding afterwards.

Check out our recipe:

Life less hurried rice pudding recipe





Whenever we cook ground beef we always cook a little extra to make Mexican "pizza" for lunch the next day.


These are so quick and easy. They are great for lunch or snack time.

You will need

flour tortillas
sour cream
salsa
cheese
toppings of your choice

 Heat a large skillet or griddle to a medium high heat
Spread the tortilla with a small amount of sour cream and salsa as the "Pizza sauce"
Top with cheese and whatever else you have on hand;
We have topped these with ground beef, shredded chicken, onions,  mushrooms, olives, green chilies, bell peppers, tomato just to name a few things.
Cook until cheese is melted and the tortilla is crispy and brown on the bottom (about 4 minutes)
slice into "pizza wedges"  and serve.






Making three meals from a couple of steaks


Meal 1.   Steak dinner.  We had a really nice steak dinner with some friends.  I seasoned up the steaks and grilled them outside. I cooked more steak than we really needed. It made it look and feel like we had an abundance of food, and everyone was able to have their fill. I have an abundance of good things in life, and I want others to feel of that. We were able to sit out back and enjoy the nice weather at the picnic table that my husband built out of scrap wood.  It was enjoyable.




 Meal  2.  Beef Stroganoff.  From those leftover steaks I was able to create a beef stroganoff dinner.  It was a good way to use up the mushrooms and sour cream in my fridge. My kids and husband ate it up.  We made a big pot so that there was enough leftover for meal #3

Meal  3. Beef noodle soup. The leftover stroganoff noodles became the base for a nice lunch of beef noodle soup.  My kids love my soups. Soups are so easy to make with many kinds of leftovers. My son is learning to cook with me.  He likes to create soups. We talk about what would go good together.  He will ask "should we put this in?" we will look at it, smell it, sometimes taste it; then decide if the item will go in the soup.  It is a fun learning experience with him.

We create soups quite often, my children love them and they are a frugal way to feed a family.  You can take a few items and stretch them to fill hungry tummies. My biggest problem is that when I make soup I serve it hot. The kids hate waiting for soup to cool. We have started putting frozen vegetables in the kids soup to cool it down. They love it!  My kids now think that every bowl of soup should have an extra serving of vegetables added from the freezer.

This is how we do and who we are.  It is something that we have found that works for us.



I hope this sparks some new ideas for you and your family! 
Leave a comment below about what your family does and what your favorite leftover meal is.

Using up leftovers

leftover rice becomes rice pudding

My husband loves homemade pudding. Whenever we cook rice he wants to be sure that we have leftovers so that we can make rice pudding.  He  makes sure to remind me that we need to cook enough to make pudding. He has been known to request rice for dinner just so we can have rice pudding afterwards. This is the recipe that we have developed over the years.

photo from Bing images

Leftover rice pudding

In a medium sized saucepan mix together

1 can (12 ounce) evaporated milk
1/2 to 1 cup leftover cooked  rice
1/2 cup water
Cook this mixture over medium heat until the rice plumps up and gets softened, and creamy (about 10-15 minutes).


1 1/2 cups milk (2% is what we usually have)
3/4 cup sugar
4 Tablespoons cornstarch
3 whole eggs
Mix the sugar, cornstarch, and eggs into the milk, whisking well.
Pour this milk mix into the hot rice mixture. Bring the entire thing to a boil.

Finish the pudding with;
1 1/2 teaspoons vanilla
Cinnamon to taste (about 1/2 teaspoon or so)
raisins or dried fruit if you like


It can be served warm or cold.  Although, hot from the pan (with a steaming mouth) is my husband's favorite way to eat it.










This post shared as part of real food Wednesdays

 

Monster cookies

Memories from my childhood. My Mother's aunt would make these cookies. They were so yummy. She would sell them at the local store. Her cookies were more than twice the size of mine. Her original recipe was HUGE.  This is a half size version and yet it is still a very large batch of cookies.  We were at my Mom's looking at recipes and someone asked why she never made these for us growing up. Upon reviewing the recipe we did not wonder anymore. We did not often have a full canister of oats, a pound of butter, a dozen eggs, not to mention large amounts of peanut butter plus M&M's were a rare treat growing up.

 I made these cookies to share with the neighbors this holiday season and they are good as ever.

Monster cookies
yields 6 dozen large cookies
preheat oven to 350

1 cup butter softened to room temperature
2 cups packed brown sugar
2 cups white sugar
4 teaspoons baking soda
2 Tablespoons vanilla extract
3 cups peanut butter
6 large eggs lightly beaten
9 cups quick cooking rolled oats
a 16 ounce package of chocolate chips
about 16 ounces M&M's brand candy coated chocolate pieces.

Yes, this ingredient list is correct. There is no flour and there is a ton of oats.

In a large mixing bowl cream together the butter and sugars
Mix in the baking soda, vanilla, and eggs, beating well
Add the peanut butter, oats, chocolate chips, and candy pieces mixing well to incorporate all.

Drop the dough by rounded Tablespoons onto ungreased baking sheets placing about 2 inches apart and bake for 10 minutes.  Do not overbake they should be lightly browned and still soft. 

IT IS BERRY SEASON!

We are in the middle of berry season. What does one do with all the great berries that are all around right now? Triple berry pancakes of course!

It all starts with soaked pancakes made with  whole wheat flour and a natural yeast start. While they are cooking add blueberries right on top of the batter. What could be more wonderful then fresh whole wheat blueberry pancakes?   Blueberry pancakes topped with fresh strawberries and raspberries!  Add a dollop of fresh whipped cream and you have a nutrition packed breakfast fit for a queen or king, and it is super yummy to boot.


Link to our pancake and waffle recipe
natural yeast waffles or pancakes

blueberries make great pancakes



shared at real food wednesday

cheese and onion buffins

Buffins a cross between a biscuit and a muffin. These are simple little tasty treats. I found a recipe a while back and thought I would give them a try. They were pretty good. but I can't leave a recipe alone. I have modified the recipe to be a bit more to our liking. I made them with cheese and onion this week for  a real tasty treat

Cheese and butter buffins
yeilds 12

Preheat oven to 400 degrees
lightly grease 12 standard size muffin cups

1 stick (8 Tablespoons) butter, softened
1/2 cup sour cream
1/2 cup milk or cream
2 Tablespoons sugar
Cream these ingredients together until light and fluffy (about 2 minutes with an electric mixer)

Dry ingredients
2 cups flour (I use whole wheat flour made from white wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons dried onion flakes
1/4 cup finely shredded cheddar cheese
Combine the dry ingredients together and then stir them into the creamed butter mix stiring only until mixed together.

Spoon the mixture into 12 standard size muffin cups that have been greased with a bit of oil or butter
Bake in a 400 degree oven for 15 minutes. 
Can be served warm or at room temperature.

The buffins as they were ready to go into the oven and as they came out of the oven.

HAPPY BAKING

quick and easy cake mix cobbler

So.... this is no healthy recipe, but it is a yummy recipe that comes together quick. It is one that we make only a couple times of year. We often make it over the fire in the dutch oven during the summer months on camping trips. It requires very little work and just a few ingredients.


Cake mix cobbler

To make the cobbler you will need

1 quart fruit, juice drained reserving about 1/4 cup juice  (we use our home canned peaches or apples)
1 cake mix
12 ounces (1 1/2 cups) liquid. The original recipe calls for a can of soda pop. We quite often use the liquid from the fruit instead.
1 cube (8 Tablespoons) butter


1. Place the drained fruit and the reserved 1/4 cup juice in the bottom of a 9x13 baking dish  or in the bottom of a 12 inch dutch oven.

2. Mix the cake mix and liquid together just until moistened. It is good to leave some lumps. When camping we often will use a large gallon size zip top bag to mix the batter, it makes clean up a breeze.

3. spread batter over fruit

4. cut the butter into pieces and dot the top of the cobbler with the butter (see photo below)

5. bake in a 350 oven for about 20-25 minutes until browned and set.

6. If cooking in the dutch oven cook with about 24 charcoal briquettes. 8 on bottom and 16 on top.

An easy way to figure heat for a dutch oven.  For a 350 degree temperature you want to take your dutch oven size and double that. This gives you about the number of briquettes needed. You then divide this into thirds one third for the bottom and two thirds for the top.

 This is great served warm or at room temperature. When camping we make a cobbler in the evening, whatever is left over makes for breakfast the next morning.
 

ready to go in the oven

all done and ready to eat

buckwheat/kasha A how to guide

When I think of buckwheat; I think of pancakes I had years ago. They were light fluffy and very tender. It made me ask; What is buckwheat? where does it come from? What can I make with it (besides pancakes)? How do I cook with it?

Despite the name buckwheat is no wheat at all;  in fact it is not even a grain. It is a seed that is related to the rhubarb plant.  It is a hearty plant that will grow most places. It grows fast, it grows to seed in about six weeks. This tiny triangular seed is packed full of fiber and nutrients and is cooked and used as a grain would be. Kasha, what is that? Kasha is nothing more than  toasted buckwheat seeds (or groats). Many people say that the seeds must be toasted. I agree.

What does one do with buckwheat or kasha?  In russia they make a dish called kasha varnishkes, a traditional dish of buckwheat groats, bowtie pasta, onions and mushrooms. Soba noodles are popular in Japan. Many cultures  eat buckwheat as a hot cereal. Buckwheat can be put into soups, salads, pilafs etc. It is easily ground into flour and used in many gluten free baked goods. Recipe land has 93 recipes for buckwheat I am sure that you can be inspired by one of those recipes. 
recipe land buckwheat recipes


© Laures | Stock Free Images & Dreamstime Stock Photos

when toasted it takes on a whole new color as seen above

                                                               © Mimi66 | Stock Free Images & Dreamstime Stock Photos

Cooking buckwheat is super easy and takes just a few minutes to cook making it a great choice for those in a hurry to get dinner on the table.

basic cooked buckwheat/ kasha

1 cup buckwheat

2 cups liquid

1. spread the buckwheat on a baking sheet and sort through it breifly, making sure to remove any husks, or other things that do not belong.

2. If the buckwheat is not toasted you can do this by placing in a hot dry skillet and cooking over a medium high heat for a minute or two until the color starts to darken and you smell a toasty popcorn smell.

3. Place the buckwheat and liquid into a medium sized saucepan with a lid. Bring to a boil, then cover and lower the heat. Simmer until the liquid is absorbed. This should take 10-12 minutes.  

Do NOT overcook you will get mushy brown yuck stuff.

Once cooked it can be held in the fridge for several days. It can be warmed and eaten as a breakfast cereal, tossed into soups, or salads.  the possibilities are wide open. I would encourage you to try this wonderful food.

  check out the links below for more inspiration



Taste of home recipe for kasha varnishkes

recipe land buckwheat recipes

all recipes (buckwheat)



JICAMA have you tried it!

Jicama pronounced (HIC-A-ma)  Is a very yummy vegetable. It is light and crisp. It has a sweet taste.If I had to describe it; I would say it is like a cross between a raw potato, an apple, and a suagar snap pea. It is a great addition to salads. It makes an interesting change instead of the usual vegetables on a relish tray. You have gotta try this vegetable. 

Don't be fooled by its simple mundane appearance. It is shaped like a turnip, yet has the tan color of a potato. It is often called a Mexican potato or Mexican Turnip. There is greatness inside that brown bulb. They are low in calories, and are high in vitamin C. They have quite a bit of fiber. They are a wonderful addition to the diet. The kids seem to love them.

Jicama can be small or they can grow to be very large up to 50 pounds. Avoid bulbs that are twice the size of your fist or larger, they tend to be woody in texture. Choose a smaller size for the most sweetness. Avoid buying Jicama that has dark brown spots or mold growing on them.  Avoid ones bruises or cuts on them.

How to prepare Jicama
1. Pick a medium sized bulb with a dry stem that is firm to the touch.
2. Peel off the outer brown skin to reveal the white flesh inside.
3. cut into desired shape.



Dice or Julienne for salads.  cut into a french fry shape for dipping. It can be  grated or finely chopped in salsa etc.Many prefer to eat them raw, but they can be cooked. Jicama is used  in oriental dishes like  a stir fry or spring rolls. When cooked they end up with a texture similar to waterchestnuts.



 I found a recipe that I am eager to try.

Clementine and jicama salad
8 clementines peeled and cut into 1/4 inch slices
3 cups of jicama julienne cut (matchsticks)
1 small red onion thin sliced
3/4 cup cilantro
1/2 cup queso fresco or mild feta cheese
1/3 cup toasted pumpkin seeds

dressing
1 clove garlic smashed with 1/2 tsp salt and 1/2 tsp  mush together to make a paste then add
1/4 cup lime juice
6 Tablespoons olive oil

Mix salad ingredients in a bowl then toss with the dressing just before serving.





Just for fun I have included some links below for more reading about  this wonderful vegetable. I hope you will discover a new favorite food in Jicama.

wise geek what is jicama

nutrition and you Jicama

orange gumdrop bars

The holiday season would not be complete at our house without gumdrop bars.

This is one of those recipes that is handed down through the family. They are my Father's favorite. Grandma always made them with the orange gumdrop slices and pecans, the original recipe calls for fruit flavored gumdrops and does not specify any kind of nut.



Orange gumdrop bars

Preheat the oven to 325
Grease a pan measuring about 10x15 inches

1 cup gumdrops cut into small peices
1/2 cup nuts finely chopped
1 Tablespoon all purpose flour
Mix together and set aside for later use

into a mixing bowl combine
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 cups brown sugar
3 large eggs
1/4 cup evaporated (canned) milk

beat these together well with a mixer on medium speed (about 2 minutes)
stir in the gumdrop mixture
spread the batter in the greased pan.
bake on a rack slightly below center of the oven for  about 35 minutes.
when done the cake should be slightly pulled from the sides of the pan.
cool completely before cutting into squares
makes 48 squares

Quinoa, have you tried it?

Quinoa (pronounced KEEN-wa) is an ancient grain that has made a real splash in the United States in the past few years. I think that the fact that it is easily and quickly cooked is part of the reason that it has become so popular. For years, people have associated whole grains with brown rice and other grains that take nearly an hour to cook stove top, therefore; whole grains seemed like too much work. Whatever the reason, quinoa is more readily available then ever. It is usually available in the bulk bins at grocery stores, but now is being found prepackaged in the isle with the rice. If you have not tried it yet, you may be pleasantly surprised.

Quinoa is quick easy to prepare.

Always rinse the quinoa before cooking.  The seeds are naturally coated with saponin a slightly sticky substance that is bitter tasting. It is removed during processing, but sometimes there is some residue left. It is advisable to soak the seeds in cold water for 5 minutes then rinse well before cooking.




Cooking time is quick; about 15 minutes.
1 cup will yield 3 cups cooked.
1 part grain to 2 parts liquid is standard (some people will go a bit less on the liquid for a firmer texture)




basic cooked quinoa

1 cup quinoa
2 cups stock, water, or broth

In a medium saucepan, begin warming the liquid that you are going to use. While the liquid heats,
rinse the quinoa under cold running water for 2-3 minutes. Drain of any excess water.
Combine the quinoa and hot liquid. Bring to a boil. Reduce the heat to a medium low and cook until the liquid is absorbed (about 15 minutes). Fluff with a fork before serving.


Quinoa seems to be a great substitute for rice in many households. It is finding it's way into casseroles, soups, salads, and desserts. Many people starting to get whole grains into their diet find quinoa appealing. Its light and creamy texture doe not scream "whole grain, or high fiber". It is a small grain that is easily added to dishes with little or no resistance from the clan. Parents and children alike seem to enjoy quinoa as it is added into the diet. If you have been thinking of adding more whole grains this is a good place to begin.





Additional resources:


savvy vegetarian (a great how to cook guide plus a question and answer section about the grain)

cooking quinoa

quinoa basics

Master cookie dough

Make several variations from one master cookie dough recipe.

I used to be quite adept at making cookies. It was one of the first things I learned to cook. I worked at an establishment where cookies were to be available every afternoon.  Instead of creating two or three seperate batches of cookies, I made a basic cookie recipe. With the basic cookie batter/dough in hand, I could create several different kinds of cookies in and instant.

                                                              © Didden | Stock Free Images & Dreamstime Stock Photos

BASIC COOKIE DOUGH
I really like this recipe because it is easy to handle. You roll the dough into balls. This is great to help in getting nice round beautiful cookies.


To make the basic cookie dough you will need

1/2 pound margarine (or you can use butter and 1 Tablespoon water)
1 1/2 cups brown sugar
2 cups granulated sugar
Cream these ingredients together until light and fluffy (about 2 minutes) then add
3 eggs
1 Tablespoon vanilla
5 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all this together into quite a stiff batter

roll the dough into balls about 1 inch in diameter
place about 2 inches apart on ungreased baking sheets
bake in a 350 oven for 8-10 minutes on a middle rack
 remove just as bottom and edges start to turn brown (You want them to still be chewey in the center).
Let the cookied cool on the pan for about 5 minutes to finish cooking and firm up, then remove from pan to finish cooling.


Once you have the basic dough creating many flavors is easy;  divide the dough, then mix in extra ingredients, roll, and bake as in the basic recipe.
COOKIE DOUGH VARIATIONS (mix ins)


Chocolate chip
to half the master dough add
 1/2-3/4 cup chocolate chips
1 teaspoon vanilla

buttersotch chip
to half the master dough add
1/2 cup butterscotch chips

maccadamia white chocolate
to half the master dough add
1/2 cup white chocolate chips
2-3 Tablespoons chopped  maccadamia nuts

M&M
to half the master dough add
1/4 cup quick cooking oats
1/2-3/4 cup M&M candy coated chocolate peices

candycane /white chocolate chip
to half the master dough add
 2 Tablespoon crushed candycane peices
1/2 cup white chocolate peices

Coconut
to half of the master cookie dough recipe add
1/2 cup coconut


Granola crunch
to half the master cookie dough recipe add
add 1/2 cup crushed granola clusters


cornflake
to half the master cookie dough add
1/2 Tablespoon milk
3/4 cup crushed cornflakes cereal

Oatmeal raisin graham
to half the master cookie dough recipe add
1 Tablespoon milk
1/4 cup quick cooking oats
1/4 cup graham cracker crumbs
1/4 cup raisins

peanut butter
to half of the master cookie dough recipe add
1/2 cup peanut butter
2 Tablespoons chopped peanuts (optional)
roll into 1 inch balls, toss balls in sugar to coat. place on baking sheet and flatten with a fork, turn the pan halfway, and press with a fork again to create a crosshatch pattern.


cranberry orange (my favorite and most requested cookie recipe)
to half the master cookie dough recipe add
1/2 Tablespoon orange juice concentrate (can use straight from the freezer)
1 teaspoon grated orange rind
1/2-3/4 cup dried cranberries


cinnamon sugar  (Similar to snickerdoodles) Not quite as good as the classic recipe I still use a classic recipe when I want real good snickerdoodles.
roll the dough into one inch balls then roll in a mix of
2 Tablespoons sugar
1/2 Tablespoons cinnamon

caramel filled cookies
wrap the dough around a rolo (chocolate caramel candy)
you can also use other small miniature size chocoate candy bars
(snickers, milkyway etc.)


I love being able to divide the dough into parts quickly making several flavors. It makes it real easy to set up a holiday cookie tray this time of year. These recipes are for half the dough, It would be really easy to divide the dough in thirds and make three kinds of cookies. All you have to do is adjust the mix-ins a little, or leave it. (who cares if you have extra chocolate chips in the mix, some will add extra anyways).

HAPPY BAKING

Easy flavored nuts

I love smoked almonds. Making your own is  super easy with surprisingly few ingredients.

                                                               © Mickeyd600 | Stock Free Images & Dreamstime Stock Photos


smoked garlic almonds

1 egg white
1 teaspoon liquid smoke
2 teaspoons garlic powder
2 teaspoons celery salt
2 cups whole raw almonds


Mix egg white and spices together
toss in the nuts. Strain off any excess egg mix
Spread  nuts on a baking tray lined with parchment paper
bake in a low 275 degree oven for 40 minutes stirring halfway through






Lemon spiced pecans

2 egg whites
2 Tablespoons lemon zest
mix together, then  add
1 pound (4 cups pecan halves)
strain out the pecans to get rid of excess egg. Coat with spiced sugar mix

sugar mix
1/2 cup sugar
1/2 teaspoon salt
1 tsp nutmeg
1/2 teaspoon cinnamon
2 teaspoons lemon juice

bake on a parchement paper lined baking sheet in a low 250 degree oven for 35 minutes

                                                            © Dbvirago | Stock Free Images & Dreamstime Stock Photos




Orange glazed pecans

1 1/2 teaspoons orange zest
3 Tablespoons orange juice
1/3 cup sugar
1/2 teaspoon cinnamon
a pinch of cloves
a pinch of nutmeg
2 cups pecan halves

mix all but nuts in a medium saucepan. bring the mix to a boil stiring only once if needed to help disolve the sugar.
add the nuts, bringing it back to a boil without stirring.
Remove from the heat and stir to evenly coat the nuts.
Spread the nuts out on a greased baking sheet. Seperate the nuts with a fork. Let cool completely.


I enjoy making my own spiced nuts. They are so easy and you get a nice clean flavor. No artifical flavors or colors, no msg, just a nice flavorful healthy nut.  

Super easy broccoli salad

This is a great salad. It may help children and others to try broccoli. Whats not to love, bacon and broccoli together YUM!

to make a basic broccoli salad you will need

1 large bunch broccoli washed, then cut or broken into bite sized pieces (about 2 cups)

6 slices of bacon cooked and crumbled

 3-4 green onions sliced thin (or 1/4 cup chopped red onion)

1/2 cup grated cheese


toss together in a bowl, add dressing and stir to coat.

dressing
1/2 cup mayonnaise
1 Tablespoon apple cider vinegar
1/4 cup sugar

This is the basic salad.


Additional ingredients can be added depending on what you have on hand. some suggestions are

1 cup frozen green peas thawed
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup sliced almonds
1 cup red grapes (halved)

This salad comes together very quickly and can be served right away or be held over until the next day. 

Shan's yams

With Thanksgiving right around the corner, I thought that I would share some of my favorite holiday recipes. This is a super yummy recipe for yams. I have made it numerous times with rave reviews.

                                                                        © Dip2000 | Stock Free Images & Dreamstime Stock Photos





SHAN'S YAMS

preheat oven to 350  and grease a 9x13 baking dish

6 cups mashed yams
1 cup sugar
1 cup melted butter
2 teaspoons vanilla
3/4 cup milk
4 eggs
Mix these ingredients together and then spoon into a 9x13 baking dish

Topping

2/3 cup melted butter
1 cup all purpose flour
2 cups brown sugar
1-2 cups nuts

stir topping ingredients together and sprinkle over the top of the yam mix.
Bake for 25 minutes at 350

fish tacos

                                                

YES! There is fish in this taco under all the veggies and stuff.
Fish tacos are yummy and easy to make. These were made with some tilapia filets that I battered and  fried.

I prefer to cook my own fish. I then know what is in the batter. I have used frozen fish that I have cooked according to the directions on the box. Either way they are good.

cooking the fish is the hardest part of it all.

1. cook fish portions.
2. warm tortillas. We use flour tortillas, but corn ones are yummy too.
3. add a piece or two of cooked fish
4. top with your favorite toppings We used lettuce, tomato, bell pepper,chopped onion, avacado, salsa, sour cream, cheese and a squeeze of lime. You could also add fresh cilantro if you like it.
 5. enjoy

crustless spinich quiche

This is one of our favorite recipes. It is simple and easy to make. You can make a traditional quiche with a crust, but we prefer it this way. Whenever we have fresh spinach we make this recipe.



Crustless spinach quiche

preheat oven to 375

6 slices bacon chopped
1/2 cup onion chopped
Brown the onion and bacon together in a skillet until the bacon is crisp then drain on a papertowel

In a bowl beat together
8 large eggs
1/2 cup sour cream
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground pepper
add
3 cups chopped fresh spinach
2/3 cup shredded cheese (swiss or monterary jack are two of our favorites)
bacon and onion

pour into a greased 9x9 pan or a 9 inch deep pie dish

bake in a 375 oven for about 45- 50 minutes. A knife inserted in the center should come out clean. Let sit for 10 minutes before serving.

So yummy, and you will never miss the traditional quiche with a crust
Great for a lazy breakfast on a weekend, or as a light lunch. We also serve it with a salad for supper.

easy green chile cheese puff

 

The other day when I found cottage cheese on sale I could not pass it up. It was dated that day and needed to be used.  I found a recipe that is a keeper

 

super easy green chile cheese puff

5 eggs beaten
2 cups cottage cheese (16 oz container)
1 cup jack cheese
1/4 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 cup melted butter
1  can diced green chile (4 oz)


Mix all ingredients together and pour into a greased 9x9 square baking pan. 
bake at 350 for about 40 minutes until set and no longer wet in the middle  Serves 6

I did make one change. The original recipe called for 1 cup cottage cheese and 2 cups jack cheese, but I switched the two. I wanted to use the entire container of cottage cheese and only had about a cup of jack cheese on hand.  The results were yummy.

We have made this recipe several times since. The entire family really enjoys it.

homemade granola clusters

 This recipe I have had for a long time. It is an easy recipe for beginers that are starting a healthier lifestyle. All the ingredients are easily accessible in your local grocery store, or you may have in your pantry.

Homemade granola clusters

preheat an oven to 350

in a very large mixing bowl  toss together the dry mix
8 cups rolled oats (or other rolled grains)
1 cup packed brown sugar
2 1/2 cups whole wheat flour
1 1/2 cups of nuts, seeds, and or coconut
1/2 teaspoon salt

wet mix
1/2 cup oil
2 cups water
2 Tablespoons vanilla
1 Tablespoon maple flavoring

Mix the wet ingredients into the dry ingredients until blended
pour out onto two cookie sheets breaking the mix up into small clusters
bake in a 350 oven  for about 30 minutes stirring halfway through and breaking up any big bunches
This makes soft baked clusters. for a more crunchy cluster, bake about 15 more minutes.


This is a great starter recipe for those trying to go a little healthier. When we began we would add some granola clusters to our regular breakfast cereal. It is good mixed in with a flake cereal. It helps the children feel full longer. It is also really good mixed with fruit and yogurt.
I have included a link to our homemade yogurt adventures below

homemade yogurt

Homemade tortillas

I love homemade tortillas and they are so easy and inexpensive to make.  I don't make them all that often because we tend to eat twice as many as we should.  They are a simple yet yummy addition to any meal.

                                                       

my tortillas



  HOMEMADE TORTILLAS

3 cups flour I used 3/4 wheat and 1/4 white

1/2 teaspoon baking powder

1 tsp salt

1/2  cup fat melted  (You can use lard, shortning, butter, or oil)

1 cup warm water

That is it!   5 ingredients.  You can use any kind of fat and flour you have available (I don't recommend olive oil because of its strong taste) 

Mix the flour, baking powder, salt, and fat together with a fork.  add the water and mix  until you have a nice dough should be nice and not sticky, if it is sticky add a  bit more flour

Let the dough sit and relax for 5-10 minutes.

heat a skillet for several minutes on a medium- high heat. You want a hot pan to get that toasted flavor and brown spots.  I have tried to use the electric griddle, but mine did not get hot enough  (it cooked the tortillas, but did not get good browning) they were not as good.

Divide the dough into 8-10 pieces roll each dough ball flat and paper thin on the counter

my not so round tortilla dough rolled out with the cooked tortillas in the background

Carefully transfer the rolled dough to the hot skillet and brown on each side This takes about 10-15 seconds watch carefully because they can burn quick at such high heat. 

They are ready for eating. Store any leftovers (if there are any) wrapped tight in the fridge. 

Make these sometime they are yummy!  like I said earlier, I don't make them all that often because we tend to eat twice as many as we would store bought.  

simple pleasures

Sometimes it is the simplest things that make us happy. Griddle toast is one of those things.  What is griddle toast? It is simply toast cooked the old fashioned way, before the advent of the toaster.

Griddle toast  also known as skillet toast  with fruit. It is one of my favorite breakfasts that we have while camping.
Griddle toast is sooooo easy and yummy.


To make griddle toast you will need

Bread
Butter
a griddle or a skillet

1. Heat the skillet or griddle over a medium high heat
2. Butter the bread on both sides
3. Place the bread  on the griddle
4. Cook about 2 minutes a side, until golden brown and toasty
watch the toast  closely so it does not burn.

It does take a bit more work than popping bread in the toaster, but the results are wonderful.  The butter is cooked into the bread, so you get a different flavor than just dry toast. Crisp and buttery yum. Try it as a weekend breakfast, or as an afternoon snack.