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February Pantry Challenge... - Page 3

post #41 of 230
Who has a good brownie recipe to cure my sweet tooth?
post #42 of 230
Quote:
Originally Posted by leomom
I read that sweet potatoes are one of the power foods you should try to have once a week...can anyone answer these questions:

Can you freeze uncooked s. potato?

Do you bake a sweet potato the way you do a regular one?

What is a good price per pound that I should watch for?

What are some good recipes that don't have all that sugar, butter, and cream?

The only way I know how to prepare them is to boil, mash, and bake with all the aformentioned good stuff. Any other ideas?

Thanks!!
My DH loves baked sweet potato rounds. Just slice into 1/4" thick circles and lay in a single layer on a baking sheet. Drizzle w/ a little olive oil and bake. We like them crunchy, so about 20 minutes at 400 degrees, but just keep an eye on them until they look good to you. Just like American fries, only healthier!
post #43 of 230
Quote:
Originally Posted by hotmamacita
Okay, I am definately IN.

What can I do with pecans, sugar, and flour? I also have sunflower seeds and some brown sugar .

pralines!!!!! I can't find my recipe right now, but I'll take a look and see if I can dig it up. It's so easy!!!! And what a great snack or gift even.
post #44 of 230
Hotmamacita, you could add the pecans and sunflower seeds to almost any cookie or quick bread recipe. My mom likes to add things to a basic oatmeal raisin cookie recipe, things that she needs to use up--bananas, dried cranberries, nuts.

Oh, and I love pecans, brown sugar, and cinnamon in my oatmeal!
post #45 of 230
Quote:
Originally Posted by Jennisee
My DH loves baked sweet potato rounds. Just slice into 1/4" thick circles and lay in a single layer on a baking sheet. Drizzle w/ a little olive oil and bake. We like them crunchy, so about 20 minutes at 400 degrees, but just keep an eye on them until they look good to you. Just like American fries, only healthier!

Mmmm... thanks, Jennisee!
post #46 of 230
Quote:
Originally Posted by Mama Rana
pralines!!!!! I can't find my recipe right now, but I'll take a look and see if I can dig it up. It's so easy!!!! And what a great snack or gift even.
oh, please dig it up.

:
post #47 of 230
Ooooh, I second the pralines. I would type out the recipe, but it's really long and I can't right now. If no one has posted one tomorrow, I will.

I'm so excited to see this still going. We made it through Jan and the pantry had to be restocked this weekend, which we coud do b/c DH got a job . It was looking pretty rough, but things are ok now and this thread added some much needed levity to what would have been a very difficult month. I you guys!

I managed to do our "big shop" for the month for $85!! We also have a crushed can place . We are putting in a good sized veggie garden at my mom's as soon as it stops raining, so hopefully the budget will stay low.

Isosmom- Have you ever tried dates stuffed w/ cream cheese or almond butter? I love them this way, although the almond butter is very rich.

Glad to see you again, mamas!
post #48 of 230
I'm glad to help anyone get thru the month since you helped me as well last month.

Today I go to the groceries. Tonight we are having "wild card" as I named it this week. This means we eat out of the freezer. I took out a frozen lasagna made last month during the challenge.

So if you play your cards right, you should be able to eat for a few days before going to the grocery and use all your resources. Its getting to be fun and I have rubbed off on a few friends who are trying this as well.
post #49 of 230
here's the praline recipe

Harvest Spiced Nuts
from The Pampered Chef® Delightful Desserts Cookbook

1 egg white
8 oz pecan halves
½ cup packed brown sugar
½ t Cinnamon Plus® Spice Blend (or a mixture of spices including cinnamon, nutmeg, allspice, ground orange peel, cloves, ginger, etc.)

Preheat oven to 350º
Line pan or stone with parchment paper
Whip egg white until frothy
Add pecans to egg white; toss to coat.
Sprinkle nuts with brown sugar and spices; toss to coat
Pour onto parchment paper; spread into a single layer
Bake 18-20 minutes
Slide parchment paper onto a cooling rack
Allow to cool before breaking nuts apart


enjoy!!!
post #50 of 230
So what in the world can I do with celery? I buy it for Hoppin' John but then never use up the rest. Neither ds nor I like to just snack on it raw. I need something creative.
post #51 of 230
Well today hit the grocery stores. Did trader joes and our neighborhood store plus fill up my gas tank and got a wash.

Now its time to feed the freezer and pantry. I bought a mixture of ground beef and pork, to make up meatballs. I freeze them and then cook them when we are ready. Also stocked up on tuna and other fixings since lent starts next week. I also was low on tea.

So the whole deal cost a little under $100 not incl gas. This should stretch at least 10 days even though we will do a run out at least once before now and Sunday.

I have read up on some pantry ideas and once I get an idea of it, I will share with all.
post #52 of 230
Quote:
Originally Posted by OhMel
So what in the world can I do with celery? I buy it for Hoppin' John but then never use up the rest. Neither ds nor I like to just snack on it raw. I need something creative.
I chop up and freeze celery in a freezer bag. I use it in casseroles, etc. when I don't need a whole thing of celery.
post #53 of 230
I use celery as a base in soups and stews, etc. Really anywhere you saute onions you can add celery, too.
Made banana pancakes this morning for ds's birthday. Yet another thing to do with overripe bananas
post #54 of 230
OK, I see a praline recipe, but the one I use is waaaay different, so here goes.

This is from The Prudhomme Family Cookbook by Paul Prudhomme

Fresh Coconut Pralines *I replace the coconut w/ pecans*

3c in all lightly packed grated coconut or 2 1/2c small pecan pieces

3c sugar

1 (12 oz) can evap milk

1/2c milk

4T unsalted butter

2t vanilla extract

Utensils:
candy thermometer
large, heavy-bottomed pot or skillet w/ deep sides
long-handled metal wisk or spoon
2 large spoons OR an ice cream scoop w/ manual release, either should be oiled
enough lightly buttered cookie sheets to hold at least 18 pralines

*if the cooked mixture gets on your skin, it sticks and causes really bad burns*

Spread half of the coconut/pecans on an ungreased cookie sheet and bake at 350 until toasted (about 10 min, if coconut; 15, if pecans). Stir often.

Combine sugar, evap milk, and milk in pot. Place over high heat and bring to a boil, whisking frequently until sugar dissolves. Then whisk only occasionally until it boils again. Now reduce heat to medium and cook until mixture reaches the soft ball stage (240 on candy thermometer), about 24 minutes, whisking constantly. Add toasted and untoasted coconut(or pecans) and butter and vanilla, stirring vigorous for about 1 1/2 minutes (see lagniappe for tests for doneness). Remove pan from heat.

Quickly and carefully drop batter onto cookie sheets by heaping spoonfuls, using the second spoon to scoop batter off the first (or use the ice cream scoop). Each praline should be about 2-3" in diameter and about 1 1/2 " thick.

Cool and store in an airtight container, or wrap each praline in plastic or foil.

Lagniappe- To judge doneness, use one or more of the following guidelines.


1. The batter will begin forming distinct threads on the sides and bottom of pan.

2. Near the end of cooking time, make a test rpaline every few seconds. The early-test praline should be somewhat runny, very shiny, and somewhat translucent. The ideal praline will have progressed past that stage-it will not be runny and will be less shiny. When cooled, it will be opaque, lusterless,and crumbly instead of chewy.

3. Near the end of cooking time, drizzle spoonfuls of the mixture across the surface of the mixture. When ready, it will form a neat thread across the surface.

To clean the pot and utensils, boil water in the pot with the utensils in it.


Whew! That was a whole lot of typing, lol. Well worth it, though, b/c these ROCK with either coconut or pecans. Enjoy, mamas! I'm off to clean the kitchen.
post #55 of 230
Quote:
Originally Posted by OhMel
So what in the world can I do with celery? I buy it for Hoppin' John but then never use up the rest. Neither ds nor I like to just snack on it raw. I need something creative.
:LOL That's part of the "holy trinity" where I am. Just about every dish starts w/a base of celery, onion, and green bell pepper sauteed in olive oil.
post #56 of 230
I am so excited about this thread!
I have been forced to cut our grocery bill down by alot- but also really excited about doing it and feeling good about being so domestic!
Tonight dh is out of town( which helps cause he eats meat) - so I always have to make two meals- or two variations since I do not)
I made Easy mushroom lasagna- I only used half the shrooms I had so tomorrow I can make a strudel with them with the philo dough I have left over.

Saute shrooms in olive oil and garlic( you can put in any veggie you want or have by the way-a s well as meat)
Sauce first
Dry Noodles
Motz Cheese
Dry Noodles
veggies or meat
motz cheese
sauce
Noodles
Sauce
Cover with foil and bake at 350- 400 for 45-1 hour or so- till noodles are cooked
Add some cheese at the end if you like it alot and
ENJOY.
It is very easy and I love this recipe- I hope you do too.
I have found it cuts down on the usage of filling by just doing that in one layer- and you still get enough filling.
I also do not like ricotta cheese so I do not use it- but you could if you have it.
Emilie
post #57 of 230
You can freeze celery?!?! OK, this is gonna help a bunch!

Last night we had ham stew-
chicken broth, celery, onions, carrots, peas, and ham cubes. I also added some barley to thicken it up.

Pretty yummy!
Annette
post #58 of 230
Holy trinity can be chopped and prepared ahead and pop in a freezer bag in the freezer. Freeze in portions and take out when you need it.

Also- "ant on a log" DH's favorite childhood treat. Spread any nut butter on the in the celery and put raisons on top. My mom would put in in my lunches while growing up if we ran out of bread for my peanut butter sandwich.

I add celery to everything. If all else fails make some stock and add an onion, carrot and chicken to a big pot- bring to boil and lower. Let it reduce reduce reduce.

In fact we are having rice tonight, maybe I will finely chop the celery with some onion and add that to the rice.
post #59 of 230
I slice or chop and freeze all these veggies in freezer bags when they are on sale:

zuchinni
squash
onion
green pepper
red peppers
celery
carrots

Then I can add a handful to a recipe whenever I need.
post #60 of 230
Quote:
Originally Posted by Amys1st
Holy trinity can be chopped and prepared ahead and pop in a freezer bag in the freezer. Freeze in portions and take out when you need it.
I had no idea you could freeze celery. Outstanding. The Hoppin John is the only thing I make with the holy trinity. Any other recipes?

Thanks Ladies!

And for my own addition to this thread -- for dinner last night we had penne with grape tomatoes, asparagas, and fresh herbs. (All of that is sauteed with garlic and then add some butter and cheese if you desire.) I made some extra pasta and today for lunch I heated it up added some canned tuna, peas and butter. Yum.
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