Baked Oatmeal

Serves 2

1 cup regular oats

2 cups water

¼ tsp salt

¼ tsp vanilla

½ tsp cinnamon

¼ cups chopped walnuts or pecans

7 dried apple rings (cut into little pieces)

2 Tbs brown sugar

In saucepan mix oats, water, salt, vanilla, cinnamon and bring to a boil.  Cover pan and turn heat to low. Let it simmer about 3 – 5 minutes.

Divide oatmeal into two ovenproof dishes. Top each with nuts, apples and sugar (divide the above amounts between two bowls). Cook in preheated oven at 250° for 5 minutes or put under broiler for 1 minute. (not too close to broiler)

Serve with canned milk.


Notes: This serving size was more than I could eat, but Marilyn and McKay both finished theirs. 
I would like to try adding raisins, but I'm all out so I'll try it next time. 
Marilyn loved this oatmeal so it has been teenager tested and approved.

Ham and Lima Beans

This is really good. We all like it.

Serves 4

2 Tbs butter

¾ C. chopped onion

½ tsp granulated garlic

½ tsp salt

Pepper to taste

¾ C chopped ham (can use a small can of ham)

1 ½ Tbs flour

1 can baby lima beans with juice (or follow instructions below to cook from dried baby lima beans)

Melt butter in frying pan. Sautee onions in butter, when they turn clear, add garlic, salt, pepper, ham and flour. Stir. Add to baby lima beans in saucepan and simmer for 10 minutes.

Ready for the lima beans

I served this with breadsticks last night. We ate half and I froze the other half for a later meal.

To cook dry lima beans:

Pressure cooker:

Cook 1 cup dry lima beans and 3 cups water 15 minutes in pressure cooker, then quick release (cool pressure cooker with water)

Stovetop:

Put 1 cup dry beans and 3 cups water in saucepan. Bring to a boil. Turn off heat and let soak 1 hour.

Drain and rinse beans. Put back in saucepan with 3 ½ cups water and 1 tsp salt. Simmer for 2 ½ to 3 hours.

Freezing bulk meat

When there is a good sale on for family pack meat, I will get a few packages and then separate them in portions that are good for my family to use. I put the portions in freezer bags, label them with contents and date, then freeze.
This is what I did with the super extra lean hamburger that was on sale last week.
It doesn't show in the pictures, but before I seal the bag I try to remove as much air as possible. This keeps the meat more fresh. I do this with everything that I bag to freeze. Sometimes I even use a straw to suck the air out before sealing.

Navajo Tacos

 Makes 4 tacos

1 C flour (I use whole wheat ground from soft wheat)

¼ tsp salt

1 tsp powdered milk

1 tsp baking powder

1/3 to ½ C warm water

Olive oil to cover bottom of fry pan about ¼ inch.

Mix dry ingredients in mixing bowl. Add warm water a little at a time while stirring until you have a dough that can be handled. If it is too sticky, you can add a little more flour. Let rest for 10 – 20 minutes.

Divide dough into four balls and roll on a floured surface until about ¼ inch thick.

Heat oil on medium heat. When it is hot cook the fry bread about 3 minutes on each side. Set on plate covered with paper towel to soak excess grease. You can keep these warm in an oven with the light turned on until ready to serve.

Serve with taco filling.

Taco filling I used today:

1 can white beans

1 can black beans

1 chopped bell pepper

1 hot pepper (finely chopped)

1/2 chopped onion

1 tsp. taco seasoning

Drain and rinse beans. Put in sauce pan with the rest of the ingredients. Heat (stirring occasionally) for about 10 minutes while cooking the fry bread.

Serve the tacos with grated cheese, chopped tomatoes, lettuce, avocado, plain yogurt or sour cream.

These could also be served with chicken or hamburger or canned chili. I just used what I had in the garden and in the pantry.

Here is the order that I made dinner.

1. Get the dough mixed.

2. While dough is resting, mix filling.

3. Roll out dough and fry, while filling cooks.

Crepes

From Tibos ”Crepes from around the world” (with only a few adjustments)

Makes about 10 fairly thick 12” crepes

1 ¼  cup wheat flour (best from soft white wheat)

1 cup all purpose flour

1 tsp salt

1 Tbs sugar

1 egg

1 cup water

1 1/3 cup milk

In large mixing bowl, combine all the flour, salt, and sugar and stir to mix well. Add egg, water and milk. Whisk until smooth. (Note: to make from food storage use 1 Tbs dehydrated egg and 1/3 cup milk powder and add to dry ingredients)

Pour 1/3 cup batter onto hot griddle and spread into about a 12 inch circle. I have a spreader made for cooking crepes, but the back of a large spoon would work. You need to work fast here, the dough starts to cook quickly. (It took me a while to get the hang of it.) Cook 15 to 20 seconds and flip over. Add filling to center of crepe, fold in ends and sides and let cook for about 30 seconds, then turn over and let cook for about 20 seconds more to make sure filling is hot.  Serve immediately.

Between cooking each crepe, make sure to rub the griddle with a paper towel with olive oil on it. The griddle must be non stick.  I have a crepe griddle and I love it, but it is kind of a big thing to store if kitchen space is tight.

Note: If I want to make enough for the family before I serve them, I put the cooked crepes on a plate and put them in the oven with the oven light on. My oven light is on the top of the oven and so I put them on the top rack right under the light.  You can also put them in the microwave and shut the door to keep them warm.

I served diced tomatoes and lettuce for topping the crepes at the table.

Filling Ideas for savory crepes:

Salmon filling:

Mix 3 oz cream cheese, 1 can drained salmon, and 1/3 cup chopped cucumber or celery.  This is enough for 4 – 5 crepes

Chicken filling:

Same as salmon, but replace can of salmon with can of chicken.

Eggs, grated cheese and bacon or ham are also good in crepes. I scramble the eggs before I use them in a filling.

Sweet crepes:

After making the savory crepes, I sometimes add a little vanilla to the batter before cooking the dessert crepes.

Follow the same instructions as above, but instead of putting filling in, sprinkle with sugar, or cinnamon and sugar or spread some nutella on the crepe.  Fold the crepe in half or fourths to serve. Marshmallows and chocolate chips would probably be good.  I’ve never tried it, but I bet it would be gooey and yummy. 

Filling them with fruit and whip cream is also delicious. I just cook the crepes and serve with a bowl of fruit and a bowl of cream. Fruit jam would work also. (food storage)

Batter

Salmon filling

Fold over

Ready to turn and warm other side

Cinnamon and Sugar

Soft Pretzels

I served these for dinner a couple of weeks ago. We had watermelon and green salad for sides. Everyone loved them.

Makes 8 pretzels

1 cup warm water

1 Tbs instant yeast

Dissolve yeast in water, then add:

1 Tbs sugar or honey

1 tsp. salt

3 cups flour (I used half white, half wheat)

Knead for 5 minutes in Bosch or Kitchenaid machine. Let rest for about 10 minutes. Divide dough into 8 equal pieces.  Roll each one into a 14” – 16” inch “snake”. Form into pretzels and bake at 375° for 20 – 25 minutes. 

You can also do a twist right here

After they are baked, top with the following:

For Parmesan pretzels:

Melt 1 tsp. butter for each pretzel. Brush on hot pretzel and sprinkle with parmesan cheese and Italian seasoning. Serve with marinara or Alfredo sauce.

For cinnamon sugar pretzels:

Melt 1 tsp. butter for each pretzel. Brush on hot pretzel and sprinkle with a cinnamon sugar mixture. 

This one has a twist in it

Cornmeal Mush (or pudding)

This is more like pudding than a typical mush. When I eat this I really miss my dad. It takes me back to the kitchen table in Logandale, the sun is streaming in the windows and dad is moving about the kitchen getting toast and pomegranate jelly to go with the mush. The orange juice drink was generally served with this.

From Grandpa Bert Whitney

Serves about 3

2 cups cold water

½ tsp salt

½ cup cornmeal (I store my cornmeal in the freezer to keep it fresh)

2 egg whites

½ tsp vanilla

Pour water and salt into saucepan. Sprinkle cornmeal a little at a time into water and salt stirring in each addition until smooth. Cook on medium high heat stirring constantly until mush thickens and boils. Turn off the heat and cover, leaving it on the burner to keep it hot.

The consistency is pretty thick after cooking

In a separate bowl, beat egg whites until stiff. Add hot mush a spoonful at a time, mixing after each addition. The hot mush cooks the egg whites as it is stirred in. Stir in the vanilla and serve hot with canned milk and sugar (white or brown).

Add cooked mush to egg whites

Ready to serve

Dried Bananas

Ripe bananas were on sale Thursday at Ridley's for 15 cents a pound. I thought it would be a good time to get some to dry.

Peel the banana, cut into about 1/8 inch slices. Place on food dehydrator and dry at 135 degrees until dry, about 8 - 10 hours.  After 4 hours I change the order of the trays, putting the top one on the bottom. Start checking them for doneness at 8 hours.
I put the dehydrator outside on the porch when I use it in the summer to keep the house a little cooler.

Jaynann likes these mixed with almonds for a yummy healthy snack.

Labeled for the pantry

Lentils and Barley

Serves about 6

I got this recipe from a friend at Curves, Anna Stone

1 Tbs olive oil

1/2 medium onion, sliced or chopped

1/2 cup lentils

1/2 cup pearl barley

1/2 tsp. ground cumin

2 1/2 cups broth or water

Salt and pepper to taste

Heat olive oil in large sauce pan. Add onion. Sauté until onion is tender but not browned. Add lentils, barley, cumin, salt and pepper. Sauté for one minute. Add broth or water. Bring to boil. Reduce heat and cover for 45 – 60 minutes.

This dish is so versatile. It makes a great filling for tortillas, can be served on its own as a main dish, or last time I served it on a bed of greens. 

Vegetables can also be added with the onion. I added a bell pepper last time I made it. I have also added grated carrots or zucchini squash before.

Chicken and Rice Casserole

½ Tbs butter

1 tsp salt

1 can cream of chicken soup

1 cup brown or white rice (uncooked)

3 cups boiling water (I boil it in the microwave, then add it)

12 chicken tenders (or about 2 large chicken breasts cut into strips)(These can be frozen or thawed)

Add all but the chicken to a crockpot and stir. Put chicken on top of rice mixture.

Cook for 5 hours on low and then serve.

 You can also make this in a casserole dish. Cover and cook in the oven for 1 ½ hrs. at 350°.

Cornbread

From Boarding the Ark Today

This is not exactly what their recipe says, it is what I really did.

½ cup yellow cornmeal

½ cup whole wheat or white flour

1 Tbs. honey or sugar

½ tsp salt

1 ½ tsp baking powder

½ cup milk (or 1 Tbs milk powder and ½ cup water, or ½ cup canned milk)

1 egg

1 Tbs oil

1 Tbs applesauce, optional

Mix cornmeal, flour, honey, salt and baking powder. If using powdered milk add powder with dry ingredients. Whisk in milk, egg, oil and applesauce just until smooth. Fill muffin papers about half full.

Tip: Applesauce keeps cornbread moist.

Note: I left out the oil and put 2 Tbs applesauce.

Bake 400° for 10 min. Makes 10 muffins.

Taco Soup

The weather outside still has me turning to warm comfort food. I am grateful for my warm house.

½  lb. ground beef (cooked and rinsed)

1 - 15 oz can whole kernel corn (drained)

1 - 15 oz can Mexican style tomatoes (or regular diced tomatoes)

1 – 8 oz can tomato sauce

2 – 15 oz  cans beans, drained (black, pinto, white, kidney, whatever you like)

1 pkg. taco seasoning (or 1 Tbs chili powder and 1 tsp cumin)

½ tsp salt

1 – 4 oz can diced green chilies (if desired)

Add all ingredients to pot and let simmer for 20 min. (or more) on stove.

Serve with sour cream (or plain yogurt), grated cheese and tortilla chips.

Note: I had a bell pepper that needed to be used, so I left out the chilies and added ½ chopped bell pepper and ¼ chopped onion. It gave the soup a fresh taste.

I served cornbread with it and it was a nice change from chips, although some of the family still had chips too.

Quick Pasta Dishes

I love to serve pasta in the summer. It is easy, quick and fresh vegetables are always plentiful. Chop and add them liberally. Adding a grated vegetable is sometimes easier for children to accept. Good luck with that. If you have a child who just won't try it with the vege's, spoon a serving out before adding them. 

Here are some ideas to get you started.

Cook enough pasta for your family. Follow package directions. Choose whatever shape of pasta you desire.

To cook about 4 servings of rotini pasta, bring 6 cups water and ½ tsp. salt to a boil. Add 2 ½ Cups rotini.

When the pasta is ready, drain and add one of the following:

Chicken and Noodles

Add 1 can cream of chicken or cream of mushroom soup, 1 can cooked chicken and 1 cup frozen peas. Cook until warmed through.

Note: for a lower calorie version add 1/2 can soup and 1/4 cup plain fat free yogurt.

Alfredo Noodles

Add 1 bottle of alfredo sauce. Chicken and broccoli may be added if desired.

Bean and Pasta Salad 

Add 1 drained can of black beans, 1 can (drained) kidney beans. If desired add chopped bell pepper. Add about ½ Cup Italian salad dressing and mix.

Pizza Macaroni

Add 1/2 - 3/4 cup pizza sauce. Chopped spinach and grated zucchini are good additions to this one. Top with parmesan or grated cheese if desired.

Applesauce Oatmeal Pancakes

Makes about 8 pancakes

½ cup whole wheat flour (best if made from soft white wheat)

½ cup oatmeal

½ cup milk (or 1 Tbs. powder milk and ½ C. water)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt
2 Tbs sugar

½ cup unsweetened applesauce

2 large egg whites (or 1 egg)

1 Tbs olive oil

Place ingredients in medium bowl and whisk until well blended.

Heat griddle to 375 degrees (medium). When griddle is hot, pour about ¼ cup of pancake batter per pancake. Cook until bubbles appear and edges are puffed. Flip the pancakes and cook until golden.

These are slow cooking pancakes. Don't rush them.

Note: I added 1/2 cup fresh blueberries to batter before cooking. After they were cooked, I put on a little butter and sprinkled with cinnamon and sugar. They were delicious.

Buttered Noodles

Serves 4-6

4 cups dry pasta (any kind you want)

8 cups water

1 tsp salt

Cook noodles as per instructions on package. Drain.

Return cooked noodles to pan and add the following:

4 Tbs parmesan cheese

1 Tbs dry herbs (Italian Seasoning or Herbs of Provence, or whatever you like)

1 Tbs butter

½ tsp granulated garlic if desired

Heat and stir until butter is melted. Then if desired add:

3 cheese sticks (cut into bite sized pieces)

Serve with chopped spinach to top with.

Note: For food storage replace butter with olive oil.

I served this with a fruit salad, butternut squash and bread as sides.

Brown Gravy

2 Tbs. butter

2 cubes beef bouillon

2 Tbs. flour

2 cups cold water

Melt butter in sauce pan. Add bouillon cubes, smash them and stir them in. When the bouillon cubes get into the butter, they will soften enough to smash down.

Shake flour and water in a shaker until there are no lumps, then stir into butter and bouillon mixture. Stir over medium heat until slightly thickened. Serve hot.

Pressure Cooking Beans and Lentils

Beans need to be washed and soaked at least 4 hours (or overnight) in a bowl of water, enough to cover them at least 1 inch. Do not soak lentils. If you don’t have time to soak, then do the quick soak method below. NOTE: Do not add salt as it will make the beans so tough they will never soften.

 Quick Soak Method – Put beans in pressure cooker and cover with enough water to go 2 inches above the beans. NEVER FILL COOKER MORE THAN ½ FULL. Pressure cook on high pressure for one minute and reduce pressure with the Quick Release Method.  (Cool pan by running water over it) Go to the next step.

 Whether you have soaked them overnight or through the quick soak method, rinse and drain the beans in a colander. Put beans in cooker (Never fill more than ½ full) and cover with enough water to be 2 inches above the beans.

 If you have a jiggle top cooker, you will need to add 1-2 Tbs vegetable oil to the beans and water to keep the foam from plugging up the cooker. Do not add salt.

 Important: To reach high pressure with beans only use medium heat to do this. This keeps the skins from splitting off the bean when the temperature is too high. Most beans cook at 15 psi (High Pressure) but only need a medium heat to accomplish this. Start timing when 15 psi is reached.

Beans           Soaked/Nat. Rel.     Soaked/Quick Rel.    Unsoaked/ Quick Rel.

Adzuki             2-3 minutes             5-9 minutes                   14-20 minutes

Black                3-6 minutes             5-9 minutes                   20-25 minutes

Garbanzo          9-14 minutes           13-18 minutes               30-40 minutes

Great Northern  4-8 minutes              8-12 minutes               25-30 minutes

Lima                  2-3 minutes              5-8 minutes                 12-16 minutes

Navy/White       3-4 minutes              6-8 minutes                 20-25 minutes

Pinto                  1-3 minutes              4-6 minutes                 22-25 minutes

Red Kidney       5-8 minutes              10-12 minutes             20-25 minutes

Lentils                No Soaking             No Soaking                 8-10 minutes

Peas/Split           No Soaking             No Soaking                 6-10 minutes

Peas/Black Eyed   No Soaking          No Soaking               10-11 minutes                                   

Three Bean Soup

1/3 cup black beans (or 1 can drained)

1/3 cup white beans (or 1 can drained)

Add water to about 2 inches above dry beans

1/3 cup lentils

1/3 cup pearl barley

½ cup chopped onion (or 1 Tbs dehydrated onion)

½ tsp garlic salt

¼ tsp salt

Pinch of cayenne pepper

2 cubes or Tbs beef bullion

3 cups water

Cook black and white beans with water for 5 hours in a crockpot, on the stove or cook them in a pressure cooker according to directions. Drain and rinse the beans. Put them in a pot and add the rest of the ingredients. Simmer for about 1- 2 hours more.

Serve with grated cheese to sprinkle on soup.

Bread sticks or garlic toast go well with this soup.
To make garlic toast, just toast and butter the bread, then sprinkle a little granulated garlic on it.

Cinnamon Crispies

From Betty Crocker’s Easy Breakfasts and Brunches

½ cup margarine or butter (1 stick)

2 cups flour

¼  cup sugar

2/3  cup milk

1 tsp. baking powder

1 tsp. salt

1/3 cup sugar

2 tsp. ground cinnamon

Sugar

Heat oven to 425°. Grease 2 cookie sheets. Heat margarine until melted; reserve 2 Tbs. Mix remaining margarine, the flour, ¼ cup sugar, the milk, baking powder and salt in large bowl until dough forms. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.

Divide dough into halves. Roll or pat one half of dough into rectangle, 9 x 5 inches. Brush with half of reserved melted margarine. Mix 1/3 cup sugar and the cinnamon; sprinkle half over rectangle. Roll up tightly, beginning at 5 inch side. Pinch edge of dough into roll to seal. Cut roll into 4 equal pieces with sharp knife. Place cut sides up on cookie sheets; pat each into 6 inch circle. Sprinkle with sugar.

Bake 8 – 10 minutes or until edges are golden brown. Immediately remove from cookie sheets with spatula. Cool on wire rack. Repeat with remaining dough, melted margarine and cinnamon-sugar mixture.

This one is not sprinkled with sugar before cooking because my family likes a little vanilla frosting on top instead. 

Granola

From Rebecca Davidson

Rebecca is my neighbor and she gave this recipe to me a couple of years ago.  I usually keep some on hand. I have adjusted a few measurements to suit our tastes, so this is not the exact recipe she gave me, but my adjusted one. This is a big batch and it stays fresh about 3 months in an airtight container. It may last longer, if it didn't get eaten.

Measurements are approximate:

4 C rolled oats

1 ½ C puffed wheat (available at health food store)

1 ½ C puffed brown rice (available at health food store)

2 C puffed millet (available at health food store)

2 C puffed kamut (available at health food store)

1 C sliced raw almonds (or whole)

2 C chopped raw pecans

1 C raw cashew pieces

1 C raw sunflower seeds

3 C unsweetened coconut

½ C flax seed

1 ½ C pumpkin seeds (raw)

Mix in large bowl.

In saucepan, heat:

1 ½ C unrefined, virgin coconut oil (available at health food store)

2 C honey

1 ½ T vanilla

½ t nutmeg

1 t cinnamon

2 t salt

Add any combination:

raisins, craisins, dried apricots, dried apples, dried pineapple, etc.

Pour warm mixture over oat mixture and stir until moistened. Line 3 cookie sheets with parchment paper or silicone baking sheets. Spread mixture evenly on sheets. Bake at 350 degrees for 15 – 20 minutes (or until golden), stirring occasionally. I bake for 7 minutes, then stir and put back in for 8 more minutes. Remove and cool. Store in airtight container. Makes about 30 cups.