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Pantry Challenge mamas - Page 16

post #301 of 316
Corrie --- oat bran is great for oat bran muffins and instant mashed 'taters are a great thicken for soups and casseroles.
post #302 of 316
With the capers, you can make a traditional Greek Salad:

http://www.eatgreektonight.com/recip...=3&RecipeID=28

This is a delicous salad!

With the granola, you could use it to top a fruit crumble...just add a tiny bit of sugar to any frozen fruit put in dish, top with granola, and pat with a little butter. Yum!

You could also use the granola as ice cream topping, add it to oatmeal, yogurt, you could even bread chicken in it and bake it!

HTH!
post #303 of 316
Thread Starter 
Corrie, instant taters can be used to make Potato Refrigerator Dough. This is the recipe Amy Dacyczyn mentions in her books. The taters keep the dough moist so it keeps in the fridge for several days. Handy to have around if you want fresh bread, rolls, or breadsticks daily. I believe she mentions letting it go a couple extra days to get a "sourdough" taste to it as well.

Capers are good on any type of salad. Protein powder can be mixed into shakes of course, but I bet you could add a bit to lots of baked goods & not notice. Also, you can mix a spoonful into yogurt.

HTH!


* Exported from MasterCook *

Potato Refrigerator Dough

Recipe By : Betty Crocker's Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits & Rolls Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/2 cups warm water -- (105-115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7-7 1/2 cup all -purpose flour

Disslove yeast in warm water. Stir in sugar, salt, shortening, eggs,
potatoes and 4 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle. Turn dough onto lightly
floured surface; knead until smooth and elastic, about 5 minutes. Place in
greased bowl; turn greased side up. Cover bowl tightly; refrigerate at
least 8 hours or until ready to use. (Dough can be kept in the
refrigerator up to 5 days at 45 degrees or below. Keep covered.) When
ready to use, punch down dough. Shape into 1" balls. Place into lightly
greased round cake pans. Brush with butter. Bake at 400F for 20 minutes.

ETA: Tonight's dinner is meatloaf, baked potatoes, & cauliflower (frozen)
post #304 of 316
leomom - I'm pretty sure you can make most beans like that. The cooking time will vary, some beans take longer than others. But the same concept applies to other beans as well.
Corrie - with all that cornmeal you could make corn cakes or corn bread or hot cereal with syrup and butter
Tonight I'm going to my sis's for dinner. She's making us pasta with homemade sauce (about the only thing she cooks but it's good).
Last night I made some dill dip to use up the last of the sour creme and some cheesy oat cracker thingys to use up my load of oats.
Got sil and bil coming late tonight. Got some pizza dough from work and thought we could make homemade pizza. Maybe they're tired of that though (they live in Chicago) so in that case I'm going to make homemade hot pockets out of the dough and leftover broccoli potato chowder.
post #305 of 316
I was reluctant to use the following "recipe" because it seemed to structured or something. But, we're cleaning out the pantry, fridge, etc. and took a chance on it the other night. It turned out great.

Maybe it's good for those nights when my brain is shutting down but everybody still has to eat. ps. this is probably already somewhere out there in the forum but i couldn't find it.

---------------

Mix N Match Skillet Meals

1) Pick one item from each catergory. Mix together in skillet.
2) Flavor with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you like.
3) Bring to a boil.
4) Reduce heat to low. Cover and simmer 25-30 minutes until pasta or rice is tender. Stir occasionaly to prevent sticking. Stir in cheese if you want.

Or: mix all ingredients in casserole dish and cover tightly; bake at 350 F for an hour.

Starch (1 cup raw)
Macaroni
Spaghetti
Rice (white or brown) -- must be mostly cooked in advance
Noodles
Bulgar
Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)
Cream of mushroom, celery, chicken, potato, etc.
Tomato Soup
French Onion Soup
1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

Protein (1 pound or 1 cup cooked)
Chopped beef
Chopped pork or ham
Ground beef or turkey
Chicken
Turkey
Tuna
Salmon
Mackerel
Cooked beans
Keilbasa
Lentils

Vegetables (1.5 to 2 cups canned, cooked or raw)
Carrots
Peas
Corn
Green beans
Lima beans
Broccoli
Spinach
Mixed vegetables
Celery
Green Pepper
Whatever you have around
post #306 of 316
Well I went to use the corn meal this morning and thank god I went to smell it, cuz when I got up close there were tiny creepy crawlies crawling all around in the corn meal. So there goes that.

I ate rice and beans for breakfast instead.
post #307 of 316
Quote:
Originally Posted by corrie43
Well I went to use the corn meal this morning and thank god I went to smell it, cuz when I got up close there were tiny creepy crawlies crawling all around in the corn meal.
Oh gross! I will make sure I look closely at my corn meal.
post #308 of 316
Thread Starter 
The crustless spinach quiche was such a hit we're doing it again tonight, but with swiss chard from the freezer instead of spinach. I'm going to take my own advice & make up some potato refrigerator dough too. We'll have garlic breadsticks tonight w/ hopefully enough leftover for rolls tomorrow night when my Mom & her boyfriend visit.

Also took the chicken out to defrost for tomorrow. We'll have roasted chicken, boiled potatoes, green bean casserole, rolls & from scratch carrot cake w/cream cheese frosting for dessert (it's Mom's b-day & carrot cake is her fav).

Sheesh...I better get cooking! :LOL
post #309 of 316
We had the leftover Spanish rice for dinner. It was nice not having to cook, and I had enough leftover again to give to a friend who has a baby in the NICU.

I went to the co-op today to get bubble bath for DS and waxed paper sandwich bags for DH. I got some beans there for about 1.20 a lb. Black and adzuki. I am soaking the black beans tonight to make Gingered Black Bean Sauce tomorrow. It is going over the leftover brown rice that I saved from the other day.

i have been reading my "Self-Healing Cookbook" again for all the cooking ideas. There is a lot of health advice and mind-body connection stuff in it but it also has really good recipes and cooking tips. Like, cook extra brown rice to use again for another dish, and lots of simple recipes. I highly recommend it.
post #310 of 316
Any ideas for using up a big jar of sorghum mollases? (sp?)
post #311 of 316
Quote:
Originally Posted by Jennisee
Any ideas for using up a big jar of sorghum mollases? (sp?)
How are they different from reg. molasses?

When i think of molasses, I think of gingerbread, baked beans, molasses cookies, maybe you could sub. it for corn syrup in pecan pie?

Sorry I can't think of much else...
post #312 of 316
I don't know. Maybe it's the same thing as regular molasses? I was just reading off the label. Thanks for those ideas, though!
post #313 of 316
I just wanted to express my thanks to whomever started this thread!! Kudos!
You have encouraged me to think outside of the box and off the recipe page.....to look at what I have and say "hhmm I could mix this with that, or I could use this instead of that..."
Usually at 6:00 I'm standing in the kitchen saying " okay I'm going to the store for dinner now", an hour and $50 later I have a meal. It's a sickness I'm sure it is. My cupboards and freezer are not empty but I have certainly saved $$$ this month. I have not had as much wasted food either because I have used my leftovers creatively!!
Thank you, thank you. Can we continue this in Feb. ???
post #314 of 316
Whoever posted the mix n match skillet meal...i made it last night and dh it...he ate it all up! Thanks!
post #315 of 316
Amoung the things I've learned from this challenge: I buy WAAAY too much food each week. We'd either have to be feeding an army or shopping for several weeks for the amount I buy to be appropriate! This alone has helped curb my grocery bill and freed up space in my freezer/pantry.

Do we want to start a February thread?
post #316 of 316
Just wanted to let you all know that already don't, we've got a new thread going for February in our new mindful home management forum.Join us here.
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