Hearty Italian Sandwiches and/or Pasta Dish

Are you in the mood for something different?  This delicious recipe is one of our family's favorite meals.  It is big on flavor and small on effort.  It can be prepped ahead of time and put in the crockpot or just baked in the oven.  Best of all, the leftovers from this tasty recipe can be easily reincarnated into a pasta dish.

Easy and Delicious Homemade Cottage Cheese (without Rennet)



Making homemade cottage cheese is so much easier than you might think.  If you are like me, you may not have tried to make your own because you either didn't know that you could, or because you'd heard that you must have an ingredient called "rennet". 

Homemade Gourmet Coffee Creamer

Nothing beats a perfect cup of coffee!  Learn to make your own gourmet coffee creamer and enjoy your coffee on the cheap!

How to Make Homemade Yogurt - Easy and Wholesome!

If you love yogurt it's worth it to make your own. Then you can control what goes into it and enjoy a cost savings as well.

I found this recipe tucked inside one of my Grandmother's old recipe books. It is real yogurt, no gimmicks.  This unique method is by far the most simple I've found.  It is virtually fail-proof!  Easy!

Pickle Your Vegetables Using Salt (Lacto-fermentation)

 
My husband was reminded of one of the traditional ways that his grandmother preserved vegetables when he heard  Sandor Katz on a NPR broadcast.  Mr. Katz is an expert on fermented foods so I encourage you to check out his (click here) site.

Easy Creamed Turkey Over Toast ~ Tasty Way to Use Leftover Turkey or Chicken

Thanksgiving isn't the only time of year that we eat turkey.  Turkey is an economical, tasty choice anytime of year.  We get the most mileage out of each turkey by using every last bit! 

This recipe that I'm going to share with you is one of my favorite ways to use the last of the turkey.  

Easy Homemade Egg Noodles

 One of my favorite ways to make a meal special without spending much money is to make homemade egg noodles.  It is easier than you might think to make your own noodles.  Your family will be impressed and you can feel good knowing that you saved a little grocery money!

How to Make Sourdough Bread

 

Sourdough Bread Recipe

1) Mix 1 cup of starter with 2 cups of water &
2 cups of flour. 

Genuine Sourdough Starter - No Commercial Yeast Added

 

Genuine Sourdough Starter


Most recipes I have found contain commercial yeast to make a sourdough starter.  I love to try to do things the old fashioned way if possible so I searched until I found this method in Carla Emery's "Encyclopedia of Country Living".

Sourdough is simply wild yeast that you've captured from the air around you.

DIY Microwave Popcorn (Share from fellow blogger Nicki's Kitchen)

Our family loves popcorn!  It's a tasty, economical snack,  especially when you make it yourself.  You can control the amount of salt and butter that you put on it.  You can also choose the type of oil that you pop it in.    I've tried many different oils and discovered that olive oil works well for us.  It tastes really great and we like knowing that we are choosing a heart healthy oil. 

I don't add butter, just a little sprinkling of salt and the popcorn tastes great.  I'm guessing the salt sticks to the traces of olive oil on the popped corn.   We have a popcorn popper that pops very well using only a tablespoon of oil to pop a nice sized batch.    

Before our microwave bit the dust (we haven't had one for over a year now and surprisingly, don't miss it!), we would buy microwave popcorn.   Despite the expense, it was convenient.  I always felt slightly guilty though when I would read the unhealthy ingredients added to the microwave bag. 

Making Microwave Popcorn With A Lunch Sack

Fast and Easy Meal Idea! ~ Another Good Use For Stale Bread



Hot from the oven

Feeling rushed for time?  I have some favorite go-to recipes and this is one of them.

Good Way to Use Old Bread - Bread Pudding

Yesterday, my eleven year old daughter wanted to make a snack for everyone.  She was craving something sweet but we were out of flour so I had to shoot down her suggestion of chocolate brownies.

Easy Homemade Flour Tortillas

I have used store bought tortillas when I'm not in the mood to cook much but this recipe is so easy and tasty that I make them often. I use my electric pancake griddle to cook them on so I can cook two large tortillas at once. Get your kids involved in rolling them out and you can have a lot of fun!

To make your own tasty tortillas -

Seriously Easy Homemade Yogurt Recipe

If you love yogurt it's worth it to make your own. Then you can control what goes into it and enjoy a cost savings as well.

I found this recipe tucked inside one of my Grandmother's old recipe books.

1) Preheat oven to 275 degrees

2) Measure 4 cups of non-fat dry milk into a large glass bowl.

3) Add 6 cups of cool tap water and stir to mix.

4) Add 3 Tbsp of plain store bought yogurt. (I buy generic, just make sure it has live active cultures)

5) Place loosely covered in oven and TURN OFF OVEN.

6) Leave overnight - from 8 to 12 hours

7) Store tightly covered in refridgerator - it will keep for several weeks.

8) Add desired fruit, honey or sugar but remember to keep some of your plain yogurt aside to start your next batch.

Tips -
If yogurt seems soupy after 12 hours you can preheat oven back to 275 and repeat process for a few more hours. I've found just having my oven light on keeps the temperature perfect.

When you scoop out some of the yogurt, whey will seep into the indentation. Drain off the whey and the yogurt will thicken.

Remember that too high heat (more than 130, I think) will kill your yogurt. 

Enjoy!

Beans, Beans and More Beans

Dried beans are undeniably a valuable food. They are nutritious, full of fiber and a good source of protein. As if that wasn't a compelling enough reason to serve them to your family, they are CHEAP!

That being said, I'm sure you gathered that beans are served regularly in our home. I have many recipes for beans but the following is the most common way we eat them.

Meal One - Ham N Beans

1) Rinse and sort 2 lbs of desired dried beans (we usually go with Pinto simply because they are easier to find in bulk quantity)

2) Put into large roasting pan, add a ham bone (bacon, ham pieces, or ham hocks can be used instead), a diced onion, a diced hot pepper (or dehydrated hot pepper), 1 tbsp of Cajun or Creole seasoning (we like spice so you might try less to start with) or a couple of tsp of cumin.

3) Add enough water to completely cover the beans, put on a lid or cover with foil.

4) Bake in 400 degree oven, adding water and stirring once an hour. My beans are usually very tender within 2 to 3 hours. I usually turn the oven to 350 after an hour and a half. Unless I'm in a hurry.

5) Season with salt and pepper to taste. Serve with cornbread or crackers.

Meal Two- Beans and Rice Casserole

1) Mix equal amounts of leftover beans with cooked rice.

2) Put in baking pan and reheat in 350 degree oven for 30 - 40 mins (covered)

3) Serve with shredded cheddar cheese, salsa and sour cream.

Meal Three- Bean and Cheese Burritos

1) Take remaining leftover beans, season with chili seasoning or cumin and garlic powder and mash while reheating in a skillet over med heat.

2) When cooked down to a creamy consistency, spread over tortillas and garnish with shredded cheese. Roll and serve with rice and salad.


I didn't put exact amounts of any ingredient because I am used to cooking for an army. I start out with about 4lbs of beans instead of 2lbs. I make the three meals from that batch.

Another note, I never soak my beans prior to cooking. I've found it doesn't take much time off the total cooking time plus I think the beans taste better when they've absorbed the other flavors from the beginning of cooking.

I'll post more bean recipes in the future.

More Ways to Reduce Food Waste

A few more thoughts on wasting less food -

* This tip was given to me by a dear friend years ago, when we were young brides.

* Instead of throwing away those last few bites of veggies at the end of your meal, put them in a Tupperware container or freezer bag instead. Store in your freezer until you've accumulated enough to add to a soup, casserole or pot pie. (Thanks Andrea!)

* In the same fashion, save stale bread for bread crumbs, stuffing, cubed as croutons, or as bread pudding. I try cube or grate bread prior to freezing.

Make Your Own Convenience Foods From Leftovers - 

Save that last piece or two of your lasagna, casserole, or any entree in the freezer. For extra flair, you can make your own frozen "TV" dinners by freezing single servings of entree and veggies together in a foil packet. Accumulate enough and have a "no-cook" night for Mom! Or take a week's worth to someone who is ill, elderly or otherwise unable to cook.

Just reheat in a 350 degree oven for 30 mins to reheat.. or microwave (not in foil) for 5 to 10 mins)

Never throw away bacon drippings. Strain into a Mason jar and store in refridgerator. It can be used to fry foods, or in place of shortening in most recipes. It adds a wonderful flavor.

When your food has gotten too spoiled to eat, feed it to your compost pile for your garden. There are many sites that can tell you far better than I how to start one. I just throw my compost into a pile along with grass clippings and leaves.

Hope you find these helpful!

Ham Pinwheels Recipe





Pinwheels in the oven! Yummy!



This is an easy and creative way to use up leftover ham or really any meat.
You'll need

For dough -

1) Mix 2 cups all purpose flour with 4 tsp baking powder, 1 tsp salt (I whisk together)

2) Cut 4 Tbsp shortening into flour mixture until crumby looking.  Gently and quickly mix 1 cup milk into mixture. Handle as little as possible to get a more tender crust.

3) Roll dough out into a rectangle, approximately 10 inches by 14 inches.



Pinwheel prior to rolling



4) Spread evenly a half pound to one pound of ground or finely chopped ham, diced onion (as little or as much as you like), and a cup or more shredded cheese.

5) Roll up as if making cinnamon rolls.

6) Slice into 1/2 inch slices and place on a greased baking sheet.

7) Bake at 350 degrees for 25 to 35 mins. Cheese should be melted and crust will be golden brown.

Serves 4 to 6 people as a main dish.

How to Make Pancakes With No Eggs and No Milk

* For an updated version of this recipe WITH PHOTOS see this article - Pancakes Without Eggs or Milk- Photo Tutorial *

I always thought that you couldn't make pancakes without eggs or milk.  But as discussed in my previous posting, some of the best dishes are a result of experimentation and necessity.

This is a pancake recipe that I "developed" when it was snowing like crazy and I just didn't feel like leaving the house.


With a wire wisk blend until mixed well -

• 2 cups of flour
• 4 tsp baking powder
• 1 tsp salt
• sugar (any amount up to 1/2 cup)

Add to your flour mixture 

• 1/2 cup of pureed squash (any squash will do)
• 1&1/2 cups of water (approx. use more for crepe-like pancakes, less for thicker)
• Vanilla extract for flavor (if you have some on hand)
• 1 tsp of cinnamon

Blend until smooth - I use the highest speed on my KitchenAid to help bind the ingredients well.

Heat pan or griddle to medium high heat.  Grease well.  I only grease the griddle once but if yours isn't as old and seasoned as mine you may have to grease often. Griddle is ready when water droplets dripped on it sizzle.

Pour pancakes to your desired size.  I usually make these like crepes and roll them up with peanut butter &/or jelly.  They tend to be better this way. 

I almost always double this recipe.

*I've also substituted applesauce or applebutter or plum butter with great results.  I think that most any pureed fruit or pumpkin even would work. Don't be afraid to experiment!

We don't have egg or milk allergies but this would be a good recipe for someone with allergies

No Defrost Roast Recipe (or How to Quickly Cook a Roast When You Forgot to Defrost It! )

Most of my families favorite dishes are the result of experimentation.  That translates into - Most of my family's favorite dishes are the result of me screwing up somehow.

Our favorite roast is prepared like this ~

1) Forget to take the roast out of the freezer the night before (Do some people really plan what to cook the next day?  Doesn't that take away the excitement of it?)

2) Forget to take the roast out of the freezer first thing in the morning  (I meant to but I had 6 daycare children poop their pants at once and it distracted me causing me to forget again)

3) At 10:00 am have husband ask "What are you planning on feeding these guys (daycare kids) for lunch?"
 
4) Have an "OH SH*T" moment in your head.  Remain outwardly calm and say "Roast"

5) Set the oven to 450 degrees, (500 degrees if you are feeling really rushed), then quickly run to the freezer and grab out the largest roast you can find. About 3 lbs should work.

6) Put roast in a pan that has a tight fitting lid.  Season with Cavendars Greek Seasoning or salt and pepper. 

7) Throw a few onions in (peeled but not necessarily diced - takes too much time) 

8) Dump a can of  Coke or Pepsi in if you have some on hand. 

9) Pour a little soy sauce into the liquid  (A couple of packets leftover from your favorite Chinese take out place will suffice)  Just for the heck of it sprinkle some more salt and pepper over the whole mix. 

10) Put that baby in the oven with extreme outward confidence. 

11) About 1 hour into the process (or less if you begin to smell a burnt sugar smell - which would be the Coke reduced down to burnt sugar in the pan) check the roast quickly to make sure there is an adequate amount of liquid.  If you are cooking a fairly marbled piece of meat, there should be enough fat/drippings to cover halfway up the roast.  If not, you will need to add a little water (make it hot water so you are not slowing the cooking process much).

12) Check your roast again at 1 and 1/2 hours.  It should be done between 1 and 1/2 to 2 hours.   

13) Serve and sit back and enjoy the compliments!  When your husband says, "This is the best roast I've ever eaten, it's soooo tender" just smile and say "Yeah, I meant to do that".

Reincarnated Leftovers

I don't know about your household but we always seem to have leftovers from meals.  I hate to throw away food, yet my family doesn't want to eat the same thing 2 days in a row.  And often, there isn't enough left from the original meal to feed our entire family again.  

So with that thought in mind, I thought I would list some ways that I use leftovers to make new meals and also a few simple recipes (okay, not really recipes because I don't use them much anymore, rather instructions)

The Holy Trinity

Three things save me repeatedly at meal times -  They are as follows.....

1) Gravy - Gravy can be used to make anything seem more special.  It can also be used to change flavors a bit in the original ingredients.  It is often used in our house as a medium to mix all the leftover ingredients along with a new ingredient. 

For example, we will have

• On Monday - a pot roast  with potatoes and carrots.
• On Tuesday - 

1st - Take the small leftover amount of roast and cut it into cubes, along with any remaining potatoes and carrots and set aside.
2nd - Dice an onion and saute in small amount of  butter, oil or bacon grease (maybe a tablespoon or two) until it is a little translucent. 
3rd - Pour enough all purpose flour into the sauteed onions to absorb the oil   (being sure to pull it off the burner so I don't burn it). 
4th - Add several cups of liquid (can be various combinations of milk, water and broth/drippings from the roast) to the flour/onion/butter mixture and whisk it over low to medium heat until it thickens.  
5) Season it with salt and pepper or whatever seasoning I feel like at the time (Cavendar's Greek Seasoning is a favorite). 
6) Finish up the gravy mixture by throwing in the roast, veggies and add some more veggies that I may have on hand.   

I use this mixture as a filling for pot pie, as a sauce over egg noodles or rice or bake it in the oven with biscuits on top (I guess that qualifies as a pot pie as well) 

I use white gravy as a substitute for cream of mushroom soup or cream of celery soup in any recipe.  And of course I use gravy to pour over meats, and vegetables to dress them up a bit.

2) Soups - The same concept applies to leftovers with soup.  Often I will take the leftover ingredients and put them all in the crockpot (or oven on 250 degrees) add water, salt, pepper, additional veggies and onions and let it all simmer for several hours or longer.  Sometimes I will add noodles, rice or dumplings to the pot an hour or so before serving time.  If I'm in a big hurry, I'll cook it all on the stovetop.

3) Bread and variations of -  Knowing how to make homemade yeast bread and baking powder biscuits is a lifesaver because leftover ingredients can be put into "hot pocket" style rolls with cheese added (if you have any on hand). 

Or try one of my kids favorites, pinwheels, easily made by rolling dough (yeast or quick bread) out in a large rectangle and spreading ingredients, such as meat, cheese and veggies, then rolling up "cinnamon roll" style, slicing and baking 25 mins or so on a cookie sheet at 350 degrees. Serve with..., you guessed it, gravy on top!

I use pie crust to make pot pies when I feel like I have the time, but most of the time, I just use biscuits.

Hopefully these tips will inspire you to think of creative ways to use your leftovers!  Happy cooking!