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February Pantry Challenge... - Page 12

post #221 of 230

How to make homemade breadcrumbs?

I have a few heels of bread and stale odds and ends in a freezer bag. Once i get enough, exactly how do you make bread crumbs? Anyone have a recipe? Thanks!
post #222 of 230
Quote:
Originally Posted by Rainbowbird
I have a few heels of bread and stale odds and ends in a freezer bag. Once i get enough, exactly how do you make bread crumbs? Anyone have a recipe? Thanks!
I dry the bread in the oven set on 170 degrees then I just used a cheese grater to make crumbs. I season them when it's time to use them depending on the flavoring I'm looking for, whether it's basil/oregano/salt/pepper for something italian or with seasoned salt/pepper/garlic/onion/parsley for baked chicken. Wish I had a recipe for you... I just wing it.

I've also saved heels and random leftovers (I bake bread often and we sometimes have as much as half a loaf that doesn't get eaten) for making stuffing. I slice the bread into cubes and freeze it to keep it from molding. WHen I'm ready for stuffing, I saute onions and celery in butter, add in a bit of chicken broth, garlic, pepper, etc, then toss in the bread. The bette crocker cookbook has a 'recipe' (basically how much liquid to bread) and I'll try to find that when I get a chance.
post #223 of 230
Tonight for dinner I made Alu Matar. Here's the recipe: In the blender, 2 chopped medium onions, 1T grated ginger, and 2 cloves of garlic. Blend til liquefied. In a big skillet, heat about 2T of vegetable oil, and brown a T of cumin. Add 1//2 tsp of tumeric and pour the blended onion mixture into the skillet and cook for about 10 minutes on med-high until some of the liquid cooks off. Then add a can of diced tomatos, a can of drained peas, and a can of drained white potatos. If the canned potatos are whole cut them into bite size pieces first. You can also add a dash or more of cayenne pepper at this point if you like your food spicy. Cook this all in the skillet on medium until the rice you're making is finished. (Did I mention that you should start some rice while the onions are cooking off?) When it's all done, stir a 1/2tsp of garam masala into the veg mix if you have some, before serving it all over the rice. This is sooo delicious and filling, and uses up lots of canned stuff in your pantry. It also makes enough for lunch the next day too.

Now I have used up all my rice except some arborio that I have. Also, the canned potatos are gone, though I have about 2lbs of fresh potatos hanging around. Maybe there is a risotto in my future? I have a recipe for a really delicious corn risotto that I might make this weekend, since I have 4 more cans of corn to use up!

I'm really enjoying the pantry challenge. Still no ideas on what to do with my jell-o though!
post #224 of 230
pajamamama- Here's a website with tons of jello recipes
http://members.amaonline.com/nrogers/Kitchen/jello.htm
post #225 of 230
For Bread crumbs- I usually let the bread get stale in the bag by leaving it out for a day or so. Then I cut them up into smaller pieces/slices and grind them in the food processor. You can add a dash of garlic salt or any other spices to jazz them up if you like. Then store as you normally would. Thats it.

I was kind of bummed because yesterday we had to do a major grocery shopping. We are out of anything fresh plus low on basic staples. We still have a 1/2 dozen meals frozen but its also time to do a freezer feed. My DH reminded me that even though its under Feb, it will lower our total in March and instead of monthly, look at the big picture. He also said look at how healthy we have eaten and also we have done no take out etc in weeks. I'm glad I got him on the bandwagon so now its no longer a challenge but a habit- thanks!

Also I am making baked mannicotti tonight. I also bought a small package of sausage to add to them. I am making one tray meatless (lent) for tonight and the other will have sausage for another night in the near future. DH is making breaded chicken cutlets on Sunday and we will make up a chicken parmigian for the freezer as well.
post #226 of 230
Tonight is couscous from the pantry (still trying to use up all those grains!) with chickpeas from the freezer, canned tomato sauce and carrots.
We also made tortellini with peas and tomato sauce a few nights ago.
Pajamamama- your meal sounds delish.
I'm due for a shop, but will most likely put it off until Monday or Tuesday. Dh might go to the farmer's market tommorow with dc if it doesn't rain.
post #227 of 230
Coming out of lurk-dom : I gleefully watched your January pantry challenge and am now just reviewing your Feb challenge. You all have been inspiration to me and I must admit that my pantry and freezer has been slowing disappearing over the two months. What I wanted to ask was what is garam masalsa? I liked the recipe, but don't know what this ingredient is (therefore it isn't in my pantry ), but I wondered what it added to the dish? To all you frugal mamas, keep up the good work!
post #228 of 230
Quote:
Originally Posted by AliciaO
What I wanted to ask was what is garam masalsa? I liked the recipe, but don't know what this ingredient is (therefore it isn't in my pantry ), but I wondered what it added to the dish?
It is an Indian spice mix. You can buy it made already, or make it yourself.
http://www.ochef.com/r75.htm
post #229 of 230
Garam Masala is a spice mix...different regions of India have different versions of it, but the one I use is a mix of coriander, black pepper, cardamom, cinnamon, and cumin. I think that adding a scant quarter teaspoon of cinnamon, cardamom and coriander (all ground) would have the same effect as the garam masala, since there is already cumin in the recipe and you can add black pepper to taste.

It really makes home made Indian food taste authentic, in my opinion.
post #230 of 230
See you at the Ma rch challenge!?
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