Pantry recipes, food storage recipes, and favorite family recipes. Food storage hints, ways to save money, healthy foods, and many suggestions to answer the question, "What's for Dinner?" Favorite bread recipe--"Quick Whole Wheat Bread." Preparedness tips, earthquake preparedness, provident living ideas, how to cook with dry beans, dehydrated apples, and many pantry staples.
Tapioca from Scratch
Ingredients
1/3 cup Small Pearl Tapioca
3/4 cup Water
2 1/4 cups Milk (2% milk)
1/4 tsp Sea Salt
1/2 cup Sugar divided
2 Eggs separated
1/2 tsp Vanilla Extract
Instructions
Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan. Do not drain remaining water, if any.
Add milk, salt, 1/4 cup sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla.
Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in.
Mayo Clinic Recipes
Healthy Recipes from Mayo Clinic
https://www.mayoclinic.org/healthy-lifestyle/recipes
Healthy Deviled Eggs
Ingredients
6 eggs, hard boiled
1 ripe avocado, peeled and pitted
1 1/2 teaspoons lime juice
3 tablespoons light mayonnaise
1 teaspoon chopped parsley
2 teaspoons ground cayenne pepper
2 cloves fresh garlic, minced
Directions
Cut eggs lengthwise and remove yolks. Set aside half the yolks in bowl and discard the others.
In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic. Spoon mixture into egg whites and garnish with other half of chopped parsley.
Chicken Salad (can put in croissants or on lettuce)
INGREDIENTS
2 large boneless ,skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken)
1 cup chopped celery
1 1/2 cups halved seedless red grapes
3 green onions ,chopped
1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise)
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
Cover and chill in the fridge for at least 4 hours before serving.
Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.
Oatmeal Cold
Easy Overnight Oats
This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings!
5 from 37085 votes
AUTHOR Yumna Jawad
SERVINGS 1 serving
COURSE Breakfast
CALORIES 319
PREP TIME
5minutes mins
COOK TIME
0minutes mins
TOTAL TIME
8hours hrs 5minutes mins
VIDEO
INGREDIENTS
1x
2x
3x
2 Ingredient Base
▢½ cup rolled oats
▢½ cup milk of choice
My Add-Ins
▢¼ cup non-fat Greek yogurt
▢1 tablespoon chia seeds
▢1 tablespoon sweetener honey or maple syrup
▢¼ teaspoon vanilla extract
Peanut Butter & Jelly
▢1 tablespoon strawberry jam
▢1 tablespoon creamy peanut butter
▢¼ cup diced strawberries
▢2 tablespoons peanuts crushed
Apple Pie
▢¼ cup diced apples
▢1 tablespoon pecans chopped
▢2 teaspoons maple syrup
▢¼ teaspoon cinnamon
Banana Nutella
▢½ banana sliced
▢1 tablespoon Nutella
▢1 tablespoon hazelnuts crushed
▢1 tablespoon chocolate chips
Almond Joy
▢¼ cup shredded coconut
▢1 tablespoon almonds chopped
▢1 tablespoon chocolate chips
▢2 teaspoons maple syrup
Blueberry Lemon Muffin
▢¼ cup blueberries
▢1 teaspoon lemon zest
▢2 teaspoons honey
▢Pinch of salt
Maple Brown Sugar
▢1 tablespoon brown sugar
▢2 teaspoons maple syrup
▢¼ teaspoon cinnamon
▢Pinch of salt
Cook Mode
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INSTRUCTIONS
Place all ingredients into a large glass container and mix until combined.
Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.
Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.
EQUIPMENT
Mason Jar – 16 ounces
NOTES
Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener
Make it gluten-free: Use certified gluten-free oats
Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe
* Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.
Traditional Betty Crocker Waffles
Betty Crocker 1973 Enriched Waffle Recipe:
1 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs (or 6T dried eggs + 6 T water)
1 1/2 cups buttermilk (6 T buttermilk powder + 1 1/4 c. water)
1/2 cup fat
(melted butter, ghee, shortening, or vegetable oil)
Whisk dry ingredients together in a medium bowl. Add wet ingredients and stir until combined. Cook according to instructions on your waffle iron.
Mary Beth Sierer's Spaghetti Sauce (MB's Sauce)
Brown in 3 T. olive oil and drain when fully cooked:
1 lb. mild Italian sausage 3-5 garlic cloves, peeled and diced
1 lb. super lean ground beef 2 green bell peppers, stemmed and seeds removed and diced
1 large onion, peeled and diced
After all the fat from the meat/veggie mixture is removed, add canned goods:
2 (28oz) cans wholed, peeled tomatoes (or chopped fresh)
1 (16oz) can tomato sauce
1 (16oz) can tomato paste
1 (16oz) can tomato puree
Season with:
1 c. white sugar
2 T. dried basil
2 bay leaves (remove before serving)
2 T. dried oregano
4 T. dried parsley
Simmer for at least 5 hours (7-8 is best) in a crockpot on low heat.
Lemon Blueberry Muffins
THE VERY BEST BLUEBERRY MUFFINS
yield: 16 MUFFINS prep time: 20MINUTES MINScook time: 16MINUTES MINStotal time: 36MINUTES MINS
INGREDIENTS
1 cup (212 g) granulated sugar
½ cup neutral-flavored oil (like vegetable, canola, grapeseed)
½ cup milk or buttermilk
2 large eggs
1 tablespoon fresh lemon zest (see note)
1 teaspoon vanilla extract
2 cups (284 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen)
1-2 teaspoons all-purpose flour
⅓ to ½ cup coarse sugar, for topping (optional)
INSTRUCTIONS
Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional).
Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.
NOTES
Lemon zest: you can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins.
Coarse sugar: the coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.
Original Chex Party Mix
3 cups each corn chex, rice chex and wheat chex (total 9 cups cereal)
1 c. mixed nuts
1 c. pretzels
1 c garlic-flavor bagel chips, broken into 1 inch pieces 6 T. butter 2 T. Worcestershire saucd 1 1/2 t. seasoned salt 3/4 t. garlic powder 1/2 t. onion powder In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips. In small microwavable bow, microwave butter uncovered on high 40 seconds or until melted. Stir in seasonings and Worcestershire sauce, Pour over cereal mixture; stir to coat. Oven Prep: Heat oven to 250F. Transfer seasoned cereal mixture to ungreased roasting or disposabe pan (at least 15 x 11 x 2 1/2") Bake 1 hours, stirring every 15 minutes. Microwave Prep: Microwave uncovered on High 5 to 6 minutes. thoroughly stirring every 2 minutes. Spread to cool. Store in airtight container.
1 c garlic-flavor bagel chips, broken into 1 inch pieces 6 T. butter 2 T. Worcestershire saucd 1 1/2 t. seasoned salt 3/4 t. garlic powder 1/2 t. onion powder In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips. In small microwavable bow, microwave butter uncovered on high 40 seconds or until melted. Stir in seasonings and Worcestershire sauce, Pour over cereal mixture; stir to coat. Oven Prep: Heat oven to 250F. Transfer seasoned cereal mixture to ungreased roasting or disposabe pan (at least 15 x 11 x 2 1/2") Bake 1 hours, stirring every 15 minutes. Microwave Prep: Microwave uncovered on High 5 to 6 minutes. thoroughly stirring every 2 minutes. Spread to cool. Store in airtight container.
Potato and Sausage Soup
SAUSAGE, POTATO AND SPINACH SOUP
yield: 6 SERVINGS prep: 10MINUTES MINUTEScook: 20MINUTES MINUTEStotal: 30MINUTES MINUTES
Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
5 stars (145 ratings)
INGREDIENTS
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream
INSTRUCTIONS
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately.
This Sausage, Potato and Spinach Soup recipe is brought to you by DAMN DELICIOUS
https://damndelicious.net/2014/10/29/sausage-potato-spinach-soup/
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