My Favorite Refried Beans (and I didn't used to like refried beans!)

3 T oil
1 c. chopped onion
5 cloves garlic (minced)

4 c. cooked pinto beans

2 1/2 tsp. cumin
2 tsp. paprika
2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. black pepper
(milk or bean broth)

Saute onion in oil until translucent. Add garlic, cook 1-2 min. Add beans (and a little liquid - milk or bean broth if you cooked them yourself). Stir in seasonings. Simmer 10-20 minutes. Mash over heat until its a good consistency (I like them a little lumpy, if you want it more like a spread then use a food processor). Enjoy!

Veggie Beef Pasta

This recipe is a mixture of 2 similar recipes from different sources 1-1 1/2 lb. ground beef (cooked in a large skillet, drained), remove meat from pan and set aside

cook until soft:
1 T canola oil
1 large onion (diced)
4 cloves garlic (minced)

add, bring to boil (about 10 min):
3 1/2 c. beef or chicken broth
3 c. pasta (I like rotini or farfalle)
1 tsp. each basil, oregano, thyme
2 cans diced tomatoes (kind with Italian seasoning, or add some extra seasoning)

next add veggies and cook to desired doneness (about 7 min): (in above picture I used some of each)
4 c. diced zucchini OR 4-5 c. brocolli florets

then return meat to pan and warm through.
Serve topped with plenty of parmesan cheese or shredded cheddar cheese :)

Mexican Rice

pictured with all 4 veggie options and some cooked chicken. I also add a little salsa with the meat when I put in chicken.

1 c. rice
1 T oil
1/2 c. chopped onion
1 tsp. Knorr chicken and tomato seasoning (for soup)*
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin

vegetable options:
- frozen peas and grated carrot
- chopped green pepper and corn

Heat oil on medium and saute rice until light brown. Add onion and cook until softened. Add 2 c. water, seasonings, and choice of vegetables. Cover and bring to a boil for 5 minutes. Reduce heat to simmer for another 20-25 minutes.

*Alternate I've used for Knorr tomato seasoning: 1 cube chicken boullion and a packet of Sazon Goya con culantro y achiote or cilantro y tomate

(My favorite) Whole Grain Chocolate Chip Cookies

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/4 c. shortening
1 egg
1 tsp. vanilla
1/3 c. flaxseed meal
1/4 c wheat germ
1 1/2 c. oat flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. choc. chips (I use Girardelli 60% cacao)

mix wet ingredients, add dry, combine. form on cookie sheet.
bake 8-10 min at 375.
cool slightly before removing from cookie sheet.

Tuna Fish Burgers

4 cans tuna fish (=20 oz) (or salmon)
3 T mayo or miracle whip
1/2 c. breadcrumbs
1/3 c. chopped green onions
1 egg, beaten
1 T lemon juice

Preheat oven to 425.
Mix all ingredients thoroughly and shape into patties on a foil lined baking sheet sprayed with cooking spray.
Bake about 15 min, turning once at around 8 min.

(Makes 6-8 burgers)
We like this with lentils and rice.

Simple Peanut Butter Granola

4 c. oatmeal
3/4 c. honey or corn syrup
1/2 c. oil
1/2 c. peanut butter (mixes easier if you microwave until smooth)

Mix all ingredients and bake in a shallow pan at 300 degrees for about 30-40 min. (stir after 20 min.)
Allow to cool and store in an airtight container.
Enjoy with milk for a yummy breakfast or snack.

Lentil Pilaf

1 c. lentils
3/4 c. long grain or brown rice
1 bunch green onions
1-2 cloves garlic (minced)
2 T margarine or oil
2 3/4 c. chicken stock or broth (or water and 3 cubes boullion)
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper

Saute lentils, rice, onions, and garlic in oil until onion is tender (~4 min.). Add the rest of the ingredients, bring to a boil. Reduce heat; cover, simmer 30 min (40 for brown rice) or until all water is absorbed. Makes 6 servings

Marinara Sauce

Marinara Sauce *

2 1/2 c. chopped onion
20 cloves garlic (minced)
1/2 c. canola or olive oil
~10 lbs. canned tomatoes with juice (whole, crushed, or diced)
3 T. Italian seasoning
2 1/2 tsp. salt
2 1/2 tsp. pepper

Use a large (8+ qt.) stock pot to cook onion and garlic in oil until tender (not browned).
Stir in remaining ingredients.
Bring to boiling.
Reduce heat and simmer (15 min. - 1 hour).
(Process in a food processor or blender if it is too chunky for your family's tastes)

Cool and put in freezer containers in quantities appropriate for your family. (chill before freezing)

Other Ideas:

-Add a can of tomato paste if you like it thicker
-Add chunks of green pepper
-Add pureed veggies
-Add browned ground beef

* This is a HUGE batch of sauce. I usually make it right before making up some lasagnas and then freeze the rest for pasta. I use this for pizza sauce as well!

REPOST: Makeover for leftover Turkey

Making a Turkey this Season? Get them when they are cheapest, the week of Thanksgiving. Once you've cooked it up, there are a lot of fun ways to disguise leftovers over the next few weeks. Please share your favorite ideas in the comments, or leave a link to your own post.

1. Barbecue: Shred 2 c. dark meat and dump in a ziplock bag, pour in some barbecue sauce. Freeze for later use. Later, thaw in your fridge. Heat on the stove, adding more barbecue sauce if desired. Serve over rice, noodles, toast, or a roll. (works with light meat too, but dark meat tastes better). I love this on a whole-wheat pita with alfalfa sprouts.


2. Easy Enchiladas: Heat in a large saucepan: 1 can cream of chicken soup, 1 tsp. chicken boullion, 1/2 c. sour cream, one can mild Ro-tel tomatoes, 1 1/2 c. shredded cheddar cheese. Reserve 1 c. for topping. To remaining sauce, mix in 2 c. diced turkey. Pour filling in several tortillas, roll up and place seam side down in a greased 9x13 glass baking dish. Cover with remaining sauce, and an additional 1/2 c. cheddar cheese if you wish. Bake until warm and bubbly. About 30 min. at 375.


3. Turkey Pot Pie

Joseph's Caramel Popcorn

INGREDIENTS

15–20 c. popped popcorn -- we do it in oil on the stovetop

1 c. brown sugar
1/2 c. margarine or butter
1/4 c. corn syrup

1 tsp. baking soda
1 tsp. vanilla


DIRECTIONS

For asterisks (*), see NOTES below.

(1) Pour 15–20 cups popped popcorn into large paper bag. As you measure it out, sift through it by hand (or some other means) to avoid including unpopped kernels. Set bag aside.

(2) Measure out brown sugar, margarine (or butter), and corn syrup into a 1–2 quart *measuring bowl. No need to stir; just microwave for 3 minutes. Then, stir and microwave again for *2–3 minutes. Stir again.

(3) Now add vanilla and baking soda and stir. (The mixture will rise some with the baking soda.)

(4) Pour caramel mixture over the popped popcorn in the brown paper bag. Use mixing spoon to gently stir up some of the caramel-and-popcorn mixture in the bag; do this to distribute the caramel mixture more or less evenly inside the bag before closing it up.

(5) Fold over top of bag at least twice. Shake vigorously at different orientations. Microwave for 45 seconds. Shake vigorously again. Microwave again for 45 seconds. Shake vigorously a third time. *Microwave a third time for 45 seconds.

(6) Pour out contents of bag onto large cookie sheet. Spread caramel corn out to let cool.

Enjoy!

(Store in airtight container.)


NOTES

(a)
Choose a measuring bowl with a handle. This makes it easier for pouring out the mixture into the bag. Also, choose a large measuring bowl over a smaller one to prevent the mixture from overflowing in the microwave during the second 2–3 min. (Ours is just over 1 quart, and it is necessary to monitor it while it cooks the second time.)

(b)
As for the length of time in the microwave and the number of times to repeat the microwave process, these directions are adapted for the (seemingly) more intense microwaves of today.

Our original recipe gave these times: 3 min., 3 min.; 1 min., 1 min., 1 min. But lately we omit the last minute of cooking and pour it all out onto the cookie sheet after two one-minute turns in the microwave. (Just open up the bag and see whether it looks good to you.) This avoids the risk of overcooking, which leaves it tasting too crisp and almost burnt.

Mom's Hot Chocolate Mix

10 1/2 c. nonfat powdered milk

1 c. sugar

6 c. Nestle Quick

16 oz. non-dairy creamer (pick your favorite flavor)

Mix all ingredients in a large bowl. Seal in airtight containers.

To serve: mix 1/4-1/3 c. mix with one cup hot water. Add marshmallows if you like :)

How to cook your Pumpkin

No can needed - Prepare your own pumpkin for your favorite seasonal recipes! (smaller pie pumpkins tend to have a better flavor)

1 lb. pared pumpkin = 1 cup mashed cooked pumpkin

8 inch pie ~ 1 1/4 pound, 9 inch pie ~ 2 pounds

to boil:

• Heat pot with 1 inch of water and about 1/2 tsp. salt until boiling.
• Add 1-in. cubed pumpkin. Cover and return to boiling.
• Cook until tender, about 30 min; drain.
• Mash or use a beater until smooth.

to bake:

• Heat oven to 400. Cut pumpkin in half; remove slime and seeds (don't rinse the seeds; save for toasted pumpkin seeds).
• Place cut sides up in a large baking dish (such as a 9x13 casserole); pour water to cover bottom of pan (at least 1/4 in.).
• Cover with foil and bake until tender, about 1 hour. Scoop pumpkin from shells.
• Mash until smooth.

Toasted Pumpkin Seeds Snack - REPOST

separate out seeds from pulp (do not rinse)

combine:

1 c. seeds

1/4 tsp. Worchestershire Sauce

1 T butter (melted)

1/2 tsp. salt

Mix all ingredients.

Spread out on a cookie sheet (I cover it with foil) and bake for 2 hours at 250, stirring occasionally, until seeds are crispy and golden.

Store in an airtight container when cool. Enjoy!

Whole-Wheat Blender Waffles

1 c. buttermilk (or sour milk*)
3/4 c. - 1 c. wheat berries
2 eggs
3 T brown sugar or honey
1/4 c. oil
2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
optional: your family's favorite extras (we like blueberries or chocolate chips)

-Blend buttermilk and wheat berries on high about 3-4 minutes, until smooth
-Add remaining ingredients, blend on low until well mixed. If desired, you can now stir in your favorite 'extras'
-(at this point, you can let ingredients sit overnight or for a few hours until you want to use it)
-Cook waffles as usual on a well-greased preheated waffle iron!

* no sour milk? You can add 1 T vinegar or lemon juice to 1 c. milk, and let sit 5 min.


To freeze: cook waffles slightly less than usual. Cool completely on wire racks before loading into ziplock freezer bags. Remove as much air as possible. Reheat in toaster or toaster oven for an instant breakfast!

Elise's Homemade Wheat Tortillas

1 1/2 c. white flour
1 1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. salt (heaping)
1/3 c. oil
1 c. water

Mix all ingredients with fork. DO NOT OVER MIX or they get hard to roll out.

Separate into balls (makes 10-18 depending on thickness and diameter), roll out slightly bigger than you want them to be (they shrink up a bit when cooked).

Cook on stove (cast iron skillet works best) about med or med-low heat until slightly golden (and bubbling up) on each side.

Delicious Hamburgers

1 lb. ground beef
1 packet Ranch dressing seasoning mix
1 cup grated cheddar cheese (optional)

1 egg, beaten (optional, helps hold together)

breadcrumbs (optional)

Combine well and form burgers. Cook as usual (Grill, Broil, or skillet). YUM - O!

Make Yogurt in your Cooler!

A month or two ago I taught a class on making homemade dairy products to a group of friends from church and realized I forgot to share the information here! This will save you a lot of money.

The first thing you should try is homemade plain yogurt. It is really easy and just takes a few basic supplies that you probably already have on hand (no yogurt maker necessary!). This past year I have done a lot of experimenting with homemade yogurt. I have always had it turn out well when I used this method.

This is what you need:

• Large glass jar and lid (I use a big old applesauce jar) or 2 mason jars
• wire whisk, spoon
• saucepan (2+ quart)
• milk (whole or 2% work best)
• powdered milk (nonfat dry milk)
• candy thermometer
• cooler

1. To get started, boil some water, then stick the whisk and spoon in the jar and pour the water in to sterilize, don't forget the lid. (I put it right into the cooler in case I spill some water)



2. Then heat 4 c. milk + 1/3-1/2 c. dry milk in your saucepan whisking regularly so no clumps form. The dry milk will help your yogurt thicken (use the greater amount if you want it really thick); you can also do it without the dry milk, but it will be a thin drinkable yogurt consistency. (You can also can use 3 3/4 c. water and 1 2/3 c. powdered milk, if you prefer).


3. Heat to 180°(this kills off any competing bacteria); remove from heat.



4. Then you need to cool the milk to 110°-115°. The best way I've found is to set the jar in a sink of lukewarm water and wait about 15-20 min. Check every 3 min or so if it is still not cool enough. To speed up the process, you can stir the milk and add slightly cooler water to the sink every few minutes.


5. When your milk is down to 115°, add about 2-4 T plain yogurt with live active cultures (this is your starter*); let it sit a few minutes, then whisk together. Cover jar with lid.


6. Fill your cooler with warm water, about 110° (not hotter, you don't want to kill your yogurt!); gently place in your jar and close it up. The water should be as high as the yogurt, it does not need to cover the top of the jar (It needs to be kept at 90°-110°, and the cooler should maintain that temperature).



7. DO NOT DISTURB for at least 6 hours. I usually wait 8 hours. When you check, pick up the jar and tilt to see if its thickened enough for you (do not shake). When done to your preference, stick it in the fridge - its ready! If it is not done, you can add warm water to bring the temperature in the cooler back up to 100°-110°.




8. yogurt is also a great sour cream substitute in recipes

If, for some reason, your yogurt fails, you can still use the end product in baking (biscuits, muffins, pancakes, bread, cake etc.)

* to make your own yogurt starters, boil water and sterilize a spoon and ice cube tray. Then dump out the water and use the spoon to fill the ice cube tray with plain yogurt from a store-bought batch or one of your own fresh batches. Make sure it is a yogurt with live active cultures, I pick the best kind I can. Once frozen, put the cubes in a freezer bag and save until next time, you can plop a frozen cube right in for the starter!

Ruthie also found a good demonstration of how to make yogurt in your crock pot.

We're looking forward to that review!

My Favorite Dessert

Frosty Strawberry Squares*

crumbly top and bottom:
1 c. flour
¼ c. brown sugar
¼-1/2 c. chopped nuts (I use walnuts)
½ c. margarine/butter (melted)

Mix well. Bake mixture shallow pan at 350 for 20 min, stirring occasionally. Will be golden and crumbly. When cool, reserve 1/3 of crumb mixture for topping, spread remaining 2/3 evenly on the bottom of a 9 x 13 pan.


1 c. whipping cream

Whip cream according to directions and refrigerate while continuing preparations.


2 egg whites 1 c. sugar (less if pre-sweetened berries)
10-16 oz. package frozen strawberries, thawed OR 10-16 oz. fresh berries hulled
2 T lemon juice

Combine egg whites, sugar, berries & lemon juice in large mixing bowl at high speed for 15 min. or until stiff peaks form, then fold in whipped cream. Spoon mixture over crumbs, spread evenly. Sprinkle reserved crumbs on top.

Freeze at least 6 hours or overnight, ENJOY!

*contains a small amount of uncooked egg white

Homemade Liquid Laundry Detergent

LIQUID DETERGENT
2 c. boiling water
1 c. grated bar soap
1 c. washing soda
1 c. borax
1 gallon warm water
5 drops essential oil of your choice (optional)

Stir grated bar soap into boiling water until dissolved
Mix in washing soda and borax until dissolved (in a large bucket if necessary)
Mix with remaining water until well mixed.
Mix in essential oil when cooled.

Store in a bucket with a lid (I used an old well-rinsed bleach bottle)

Use 1/4 c. per full load (stir/shake detergent together first, gel will separate somewhat upon standing)

Lasagna and a half

sauce:
- 1 ½ lb. ground beef or turkey (browned & drained)
- 1 ½ jars/cans spaghetti sauce (or your own home-made sauce)
- 1 large can diced tomatoes (28 oz.)

~16 oz. shredded mozzarella cheese

cheese mixture:
- 15-24 oz. container lowfat ricotta cheese
- ¼-1/2 c. grated parmesan cheese
- ¼ tsp. oregano
- ¼ tsp. pepper
- 2-3 eggs
- optional: 1 shredded zucchini, 1 shredded carrot, and 1/4 c. chopped onion, cooked in 1 T olive oil until soft

layer in 9 x 13 pan AND 9 x 9 pan:
twice: (noodles, cheese mixture, mozzarella, sauce mixture)
then (noodles, sauce, mozzarella)

add 1/4 c. water carefully around edges of pan
cover tightly (can freeze at this point)

BAKE 375 for 45 min.
REMOVE FOIL and bake an additional 10 min.