So by now you know I love to be thrifty and feed my family delicious food. I was staring at my pile of White Beans in my freezer pondering on another way to use them. My kids don't love eating beans everyday, so I've been getting sneaky. We're also famous here in Happy Valley for record-breaking zucchini gardens. So I've been looking for ways to use my frozen, shredded zucchini, as well. Here's what I discovered yesterday.
I decided to try to hide some beans and zucchini in my marinara sauce, and it worked...and was delicious!
Delicious, Nutritious Spaghetti Sauce
You'll need:
#10 can of Contadina Spaghetti Sauce from Costco (for less than $4)
2 cups Freezer White Beans, blended until smooth (use the Freezer White Beans recipe from my Thursday, November 6, 2008 posting)
1-2 cups shredded zucchini
Pour spaghetti sauce into large bowl. Add blended white beans and shredded zucchini. Stir until well blended. Makes about 14 cups of delicious spaghetti sauce.
The beans add flavor (extra garlic from the recipe) and tomato sauce-like texture. The zucchini absorbs the flavor of the sauce and looks like seasonings. It is delicious and SO good for you! Serve over noodles, or use in the Meaty Lasagna recipe. Freeze in 1 cup or 1 pint jars, and thaw when ready to use. Enjoy your high-protein, high-fiber spaghetti sauce!
Sunday, June 7, 2009
Yummy Garlic-Cheese Bread Rolls
My friend Wendy Williams gave me the fabulous idea for this recipe. Her creativity in the kitchen never ceases to inspire me. I whipped these up this week, and they disappeared very quickly! My husband stashed a few for the next day, and they reheated beautifully in the microwave.
Garlic-Cheese Bread Rolls
Use my Pizza Dough Recipe from the January posting.
You'll also need:
Butter or margarine (I like country crock in the tub...it spreads easily)
California Garlic Seasoning (Wendy recommends the kind from Costco, I used Kroger brand)
Parmesan Cheese and Mozzarella Cheese (or whatever kind sounds good to you!)
Make pizza dough. Divide into two pieces (you can make one pizza and one batch of rolls if you'd like...or you can cook one batch and freeze the other). Roll dough out on a floured surface, use a rolling pin to roll until dough is less than 1/2 inch thick. Spread a thin layer of butter/margarine all over dough. Sprinkle California Garlic Seasoning Blend over butter. Sprinkle thin layer of cheese over butter mixture. Roll up the dough jelly-roll/cinnamon roll-style. Cut into rolls (I cut them about 2-inches thick), and place on rimmed baking sheet or stoneware. Repeat with other piece of dough. Preheat oven to 350F. Let rise until about doubled in size. Bake until cooked through, about 15-30 minutes (it takes 11 minutes in my convection oven). Makes 24-30 garlic-cheese bread rolls. Serve with ranch or marinara dipping sauce. This also makes a great companion to Minestrone soup, or fresh salad.
If using after freezing dough, remove from freezer and let thaw and rise until doubled in size (4-6 hours). Bake at 350 until cooked through, 15-30 minutes.
Garlic-Cheese Bread Rolls
Use my Pizza Dough Recipe from the January posting.
You'll also need:
Butter or margarine (I like country crock in the tub...it spreads easily)
California Garlic Seasoning (Wendy recommends the kind from Costco, I used Kroger brand)
Parmesan Cheese and Mozzarella Cheese (or whatever kind sounds good to you!)
Make pizza dough. Divide into two pieces (you can make one pizza and one batch of rolls if you'd like...or you can cook one batch and freeze the other). Roll dough out on a floured surface, use a rolling pin to roll until dough is less than 1/2 inch thick. Spread a thin layer of butter/margarine all over dough. Sprinkle California Garlic Seasoning Blend over butter. Sprinkle thin layer of cheese over butter mixture. Roll up the dough jelly-roll/cinnamon roll-style. Cut into rolls (I cut them about 2-inches thick), and place on rimmed baking sheet or stoneware. Repeat with other piece of dough. Preheat oven to 350F. Let rise until about doubled in size. Bake until cooked through, about 15-30 minutes (it takes 11 minutes in my convection oven). Makes 24-30 garlic-cheese bread rolls. Serve with ranch or marinara dipping sauce. This also makes a great companion to Minestrone soup, or fresh salad.
If using after freezing dough, remove from freezer and let thaw and rise until doubled in size (4-6 hours). Bake at 350 until cooked through, 15-30 minutes.
Sweet and Sour for the Freezer
My friend Lisa Joy is seeking out a great Sweet and Sour recipe, so here it is! I'll give you all two to choose from, and you can decide which you like the best. You can make the sauce and freeze it alone, or you can freeze your cooked meat and raw veggies in the sauce.
Sweet and Sour Sauce
(from Make-A-Mix, by Eliason, Harward, and Westover)
2 Tbsp. cornstarch
1 and 1/4 cups pineapple juice
2 Tbsp. white vinegar
1/3 cup brown sugar, packed
1/4 cup ketchup
1 Tbsp. soy sauce
In saucepan, combine cornstarch and 1/4 cup pineapple juice until smooth. Stir in remaining juice and remaining ingredients. Cook and stir until smooth and slightly thickened.
Note from Avalie: You can freeze the sauce, or serve it immediately.
When ready to serve, simply thaw the sauce and reheat.
Here's the next recipe. My family prefers this one.
Deborah's Sweet and Sour Chicken
(from Once-A-Month Cooking by Wilson and Lagerborg)
Sauce:
1/2 cup sugar
3 Tbsp. cornstarch
1/2 cup white vinegar
1 eight-oz can pineapple chunks (reserve juice)
1/4 cup soy sauce
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground ginger
1 cup coarsely chopped celery
1 cup coarsley chopped onion
3 cups cooked, diced chicken
1 cup coarsley chopped green bell pepper
1 four-oz can mushroom stems and pieces, drained
1 eight-oz can sliced water chestnuts, drained
In a medium saucepan, combine sugar and cornstarch; stir in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened, about 20 minutes. Remove from heat.
Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chestnuts. Put in an 8-cup freezer container and freeze.
To prepare before serving, thaw chicken and put in a baking dish treated with nonstick spray. Bake uncovered in a preheated 350 F oven for 45 minutes. Prepare rice according package directions. Serve chicken over rice.
Note from Avalie: I omit the paprika and freeze the sauce without the chicken and veggies in it. We use this sauce over my Fried Chicken Chunks.
Enjoy!
Sweet and Sour Sauce
(from Make-A-Mix, by Eliason, Harward, and Westover)
2 Tbsp. cornstarch
1 and 1/4 cups pineapple juice
2 Tbsp. white vinegar
1/3 cup brown sugar, packed
1/4 cup ketchup
1 Tbsp. soy sauce
In saucepan, combine cornstarch and 1/4 cup pineapple juice until smooth. Stir in remaining juice and remaining ingredients. Cook and stir until smooth and slightly thickened.
Note from Avalie: You can freeze the sauce, or serve it immediately.
When ready to serve, simply thaw the sauce and reheat.
Here's the next recipe. My family prefers this one.
Deborah's Sweet and Sour Chicken
(from Once-A-Month Cooking by Wilson and Lagerborg)
Sauce:
1/2 cup sugar
3 Tbsp. cornstarch
1/2 cup white vinegar
1 eight-oz can pineapple chunks (reserve juice)
1/4 cup soy sauce
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground ginger
1 cup coarsely chopped celery
1 cup coarsley chopped onion
3 cups cooked, diced chicken
1 cup coarsley chopped green bell pepper
1 four-oz can mushroom stems and pieces, drained
1 eight-oz can sliced water chestnuts, drained
In a medium saucepan, combine sugar and cornstarch; stir in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened, about 20 minutes. Remove from heat.
Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chestnuts. Put in an 8-cup freezer container and freeze.
To prepare before serving, thaw chicken and put in a baking dish treated with nonstick spray. Bake uncovered in a preheated 350 F oven for 45 minutes. Prepare rice according package directions. Serve chicken over rice.
Note from Avalie: I omit the paprika and freeze the sauce without the chicken and veggies in it. We use this sauce over my Fried Chicken Chunks.
Enjoy!
Tuesday, May 26, 2009
Breakfast Casserole
This is a great brunch potluck item, or a great way to use leftovers for a delicious breakfast that will feed a lot of people. Just so you know, you can use just about any meat or veggie in this casserole. It is very flexible. If the combination sounds good to you, it will probably taste good to you, too. Bacon, asparagus, steak, chicken, mushrooms, tomatoes...the list goes on. Just remember to cook your meat thoroughly before baking, and use veggies that are soft (or else you'll have crunchy veggies in your casserole).
I've had a lot of requests for this recipe, so here it is!
Mix together:
3 cups Biscuit Mix (see recipe below)
1 cup water
Spread biscuit dough on greased 9x13 pan
Combine in separate bowl:
8 eggs
8 oz ground sausage, browned and drained
1 cup cubed butternut squash
1 cup cubed green pepper
1 cup cheese
1 onion, diced
1 cup cubed ham
Mix well, pour egg mixture into 9x13 pan over biscuit dough. Bake at 350 for 50 minutes, or until biscuit dough is cooked through and eggs are set.
Serve with salsa.
Biscuit Mix (makes a lot!)
8 and 1/2 cups flour
3/4 cup powdered milk
1/2 cup dehydrated whole egg
1/4 cup baking powder
1 Tbsp salt
2 tsp cream of tartar
1 tsp baking soda
2 and 1/2 cups shortening
Measure all dry ingredients, mix well. Cut in shortening until well mixed. Store in airtight container for up to 6 months.
I've had a lot of requests for this recipe, so here it is!
Mix together:
3 cups Biscuit Mix (see recipe below)
1 cup water
Spread biscuit dough on greased 9x13 pan
Combine in separate bowl:
8 eggs
8 oz ground sausage, browned and drained
1 cup cubed butternut squash
1 cup cubed green pepper
1 cup cheese
1 onion, diced
1 cup cubed ham
Mix well, pour egg mixture into 9x13 pan over biscuit dough. Bake at 350 for 50 minutes, or until biscuit dough is cooked through and eggs are set.
Serve with salsa.
Biscuit Mix (makes a lot!)
8 and 1/2 cups flour
3/4 cup powdered milk
1/2 cup dehydrated whole egg
1/4 cup baking powder
1 Tbsp salt
2 tsp cream of tartar
1 tsp baking soda
2 and 1/2 cups shortening
Measure all dry ingredients, mix well. Cut in shortening until well mixed. Store in airtight container for up to 6 months.
Wednesday, May 13, 2009
Freezer French Fries
Potatoes are on sale right now (10 lbs or more for less than $2). To capitalize on this bargain, I like to buy a few bags and process them all for the freezer. The trick to freezing potatoes is to realize that the texture will be different once you freeze them. But if you notice, most fries that you buy are frozen (even Wendy's, McD's, etc use frozen fries). So the texture change works in your favor for french fries (it doesn't work as well for mashed potatoes). Here's how you can do it at home...saving money and calories in the process! Pair this recipe with the Easy Pleasing Meatloaf (2008 post) or Home-Grilled Hamburgers made with my Hamburger Patties Recipe (2008 post) and Italian Rolls (I'll post this next) for Hamburger Buns, and you're in for a treat.
Freezer French Fries
Ingredients
Potatoes (Any kind will work. Try different varieties and see which type your family likes best.)
Oil (Canola, Vegetable, or Olive all work great...it just depends on your preference)
Salt and seasonings (Johnny's Seasoning Salt, Mrs Dash, Kosher Salt, Garlic Salt are all fun to try)
Ziploc Freezer Bags
Label Bag with date, "French Fries: Bake at 425F for 30-40 minutes, or until cooked through." Peel potatoes, if desired. Slice your potatoes into desired size. We like to make "steak fries" by slicing them about 1 inch wide, 1/4 inch deep, and 4-5 inches long. You can make them any size you like. Put sliced potatoes into ziploc bags, in a family-sized portion. These fries (like all fries) do not reheat well, so cook enough for one sitting at a time. Add oil to the bag. You'll want to add enough oil so that the potatoes are coated with oil, but not so much that there's more oil than potatoes. This is the oil that your fries will be "frying" in while they're in the oven. I'd estimate that for a gallon-sized bag of fries, I add about 1 cup of oil. Zip up the bag and shake, so all fries are coated with oil. Then open the bag and add seasoning to taste. Place immediately in the freezer. Best to lay flat to freeze, so you can put it right onto your baking sheet when you're ready.
Baking Directions:
No need to thaw. Preheat oven to 425. Remove ziploc from freezer, remove frozen contents from bag and place directly on rimmed baking sheet (we use stoneware) or casserole dish. Bake at 425 for 30-40 minutes, or until crispy on the outside and flaky in the middle, turning fries over mid-way through baking.
Freezer French Fries
Ingredients
Potatoes (Any kind will work. Try different varieties and see which type your family likes best.)
Oil (Canola, Vegetable, or Olive all work great...it just depends on your preference)
Salt and seasonings (Johnny's Seasoning Salt, Mrs Dash, Kosher Salt, Garlic Salt are all fun to try)
Ziploc Freezer Bags
Label Bag with date, "French Fries: Bake at 425F for 30-40 minutes, or until cooked through." Peel potatoes, if desired. Slice your potatoes into desired size. We like to make "steak fries" by slicing them about 1 inch wide, 1/4 inch deep, and 4-5 inches long. You can make them any size you like. Put sliced potatoes into ziploc bags, in a family-sized portion. These fries (like all fries) do not reheat well, so cook enough for one sitting at a time. Add oil to the bag. You'll want to add enough oil so that the potatoes are coated with oil, but not so much that there's more oil than potatoes. This is the oil that your fries will be "frying" in while they're in the oven. I'd estimate that for a gallon-sized bag of fries, I add about 1 cup of oil. Zip up the bag and shake, so all fries are coated with oil. Then open the bag and add seasoning to taste. Place immediately in the freezer. Best to lay flat to freeze, so you can put it right onto your baking sheet when you're ready.
Baking Directions:
No need to thaw. Preheat oven to 425. Remove ziploc from freezer, remove frozen contents from bag and place directly on rimmed baking sheet (we use stoneware) or casserole dish. Bake at 425 for 30-40 minutes, or until crispy on the outside and flaky in the middle, turning fries over mid-way through baking.
Fabulous French Bread
Here it is...the famous French Bread recipe! No oils or fats (except the glaze), just a few pantry staple ingredients, and you're good to go. Turn spaghetti or soup night into a special event...without running to the store. As a matter of fact, with my convection oven, I can make, raise, and bake this faster from scratch than I can run to the store with my kids and get some from the bakery! Here you go...
Delicious French Bread
Kathy Summers and Avalie Muhlestein
Ingredients
3 cups warm water (110 to 115 degrees F)
2 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
7-8 cups bread flour
Optional Ingredients for Baking:
cornmeal for greased pan
1 egg white, beaten, with 1 Tbsp. water for glaze
Put warm water in mixing bowl, add yeast and sugar. Stir until dissolved. Let rise for 5 minutes (make sure it gets bubbly). Add salt to yeast mixture and stir. Add 5 cups flour (make sure to stir flour in its container to fluff so it is not too dense). Stir vigorously until well blended. Add 1-2 cups flour, ½ cup at a time, until dough pulls cleanly away from sides of bowl. Knead dough on floured work surface until dough is smooth and elastic (or use KitchenAid Mixer to knead). Shape into 2 loaves.
To Freeze: Freeze each loaf separately in Ziploc Gallon freezer bag (put in freezer immediately and check after a few hours).
Baking Directions
Remove loaf from freezer. Thaw on baking sheet (we prefer stoneware) (you can put cornmeal on the pan if you like). Let rise until double in size. Slash the top of the loaf with four diagonal slashes, ¼ inch deep. Brush the loaf with egg white glaze, if desired (this gives a nice glossy finish to the bread). For a harder crust, place a pot of boiling water on the lowest rack of the oven (make sure to use an ovenproof pot). Preheat oven to 400. Bake 35-40 minutes. Allow to cool 5-10 minutes on wire rack. Enjoy!
(Handmade Breads pg. 52)
Delicious French Bread
Kathy Summers and Avalie Muhlestein
Ingredients
3 cups warm water (110 to 115 degrees F)
2 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
7-8 cups bread flour
Optional Ingredients for Baking:
cornmeal for greased pan
1 egg white, beaten, with 1 Tbsp. water for glaze
Put warm water in mixing bowl, add yeast and sugar. Stir until dissolved. Let rise for 5 minutes (make sure it gets bubbly). Add salt to yeast mixture and stir. Add 5 cups flour (make sure to stir flour in its container to fluff so it is not too dense). Stir vigorously until well blended. Add 1-2 cups flour, ½ cup at a time, until dough pulls cleanly away from sides of bowl. Knead dough on floured work surface until dough is smooth and elastic (or use KitchenAid Mixer to knead). Shape into 2 loaves.
To Freeze: Freeze each loaf separately in Ziploc Gallon freezer bag (put in freezer immediately and check after a few hours).
Baking Directions
Remove loaf from freezer. Thaw on baking sheet (we prefer stoneware) (you can put cornmeal on the pan if you like). Let rise until double in size. Slash the top of the loaf with four diagonal slashes, ¼ inch deep. Brush the loaf with egg white glaze, if desired (this gives a nice glossy finish to the bread). For a harder crust, place a pot of boiling water on the lowest rack of the oven (make sure to use an ovenproof pot). Preheat oven to 400. Bake 35-40 minutes. Allow to cool 5-10 minutes on wire rack. Enjoy!
(Handmade Breads pg. 52)
Saturday, March 14, 2009
Crock Pot Mashed Potatoes
Ok, so I LOVE mashed potatoes. But I want them ready when I get home from being at church meetings, volunteering, etc. I also hate watching them boil because I have a little climber who wants me to hold him every minute I'm standing in front of the stove. So I developed a way to get the potatoes cooked without me standing over the stove! This way you can do all of the prep work before leaving for the day, without worrying that the potatoes will turn brown! Pull out your slow cooker and your mixer, and you're good to go.
Crock Pot Mashed Potatoes
Potatoes, cut in 2-inch cubes (peel if you want to)
Water to cover potatoes
Salt
(you'll add other stuff...milk, sour cream, butter, garlic, etc)
Wash, cut (and peel, if desired) your potatoes, place the pieces in your crock pot. Fill your crock pot with enough water to cover the potatoes. Add 1 tsp salt (if desired). Cook on high 3-4 hours, or low 8 hours or until potatoes are easily pierced by a fork. Drain liquid (you can use it to make potato bread or add some back to the potatoes instead of milk...the liquid is very high in nutrients). Place potatoes in mixer (or a big bowl if you're mashing by hand) and mix. Add milk, butter, garlic salt, sour cream, or whatever else you like in your mashed potatoes. Mix until they're as smooth as you like them. Serve and enjoy!!
Crock Pot Mashed Potatoes
Potatoes, cut in 2-inch cubes (peel if you want to)
Water to cover potatoes
Salt
(you'll add other stuff...milk, sour cream, butter, garlic, etc)
Wash, cut (and peel, if desired) your potatoes, place the pieces in your crock pot. Fill your crock pot with enough water to cover the potatoes. Add 1 tsp salt (if desired). Cook on high 3-4 hours, or low 8 hours or until potatoes are easily pierced by a fork. Drain liquid (you can use it to make potato bread or add some back to the potatoes instead of milk...the liquid is very high in nutrients). Place potatoes in mixer (or a big bowl if you're mashing by hand) and mix. Add milk, butter, garlic salt, sour cream, or whatever else you like in your mashed potatoes. Mix until they're as smooth as you like them. Serve and enjoy!!
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