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Cooking from scratch tribe, the original thread, come chat, save and/or learn! - Page 5

post #81 of 384
Quote:
Originally Posted by Ruthiegirl View Post
I am getting better and better with my 'from scratch' cooking. I spent the last few months getting beans just right. Now I can make refried beans from dried ones and they actually taste good.

This month I am going to commit myself to homemade tortillas. We eat so many wrap-type meals that I spend $10-15 a month on tortillas alone. I can do better that that!

When it cools off in the Fall, I plan on working on bread. But for now, I am sucking it up and paying $2.50 for a loaf of bread. It is just too hot to turn on the oven.

Please teach me to make tortillas. I want to learn:
post #82 of 384
: That's all for now.
post #83 of 384
I've been making more of our bread lately. I have a machine that makes it easier for me to do when we're busy. We inventoried our pantry lately and are working on planning food around what we keep in stock, instead of constantly giving in to cravings. It's been rough b/c we both work, I hold multiple jobs and DH is still recovering from his accident last year.

Yesterday I put a pot of beans on with the bread and put them away when they were finished cooking. We went to a family party and DH has another party this afternoon. I am freezing some of the beans tonight and the rest will be made into refried beans to be served on fry bread tomorrow as tacos. I do make some of our flatbreads but also keep flour tortillas for when I just can't make something.

I have a tortilla press and the kids love to help. I use it for forming corn and flour tortillas and chapati. This week we are planning to experiment with granola making. I love granola but it's very expensive and the ingredients are things I have on hand anyway. When we have the recipe fine-tuned, my stepmom and I are going to make a bunch b/c my sibs love granola too.
post #84 of 384
Quote:
Originally Posted by velochic View Post
Both a cooking from scratch and a frugality question. I am in *LOVE* with using shallots instead of onions for so many of my recipes. I particularly enjoy them floured and sauteed to put on my garlic mashed potatoes. The problem is that they are quite expensively sold like 2 or 3 to a mesh bag at T.J. or other grocery stores. At one point, I found them at Costco (large bag) for a good price, but they no longer carry them. Does anyone have ideas of good places to buy shallots in bulk?
Do you have a farmer's market in your area? There is a farmer near me who sells in our farmer's market every Saturday and the guy is amazing. He grows shallots, red onion, 3 different kinds of garlic, fingerling potatoes, and heirloom tomatoes. I can't remember what his shallots were going for per pound.
post #85 of 384
Subbing -- this is a fantastic thread! I'm somewhere on the spectrum in the middle. No garden (yet), use some cans and don't make my own stock/broth regularly, but I do cook from scratch most nights of the week (usually 6 of 7). I'm in one of those modes or phases right now where I'm doing it at my max, but when I'm pregnant it's a little wifty and our fridge has been broken, so that's made things weird for the last month. One upcoming goal for me is more scratch-made snacks. I currently do a lot of snacks that are nuts, seeds, fruit, yogurt (from a big storebought container), etc. but would like to try my hand at making more bars and getting back into the habit of muffins and quickbreads. Must tread lightly there since I like them a bit too much

Does anyone have a veg*n recipe that makes good non-meat-balls? Could someone share a tried and true corn tortilla recipe? Thank you
post #86 of 384
Quote:
Originally Posted by hmkrueger View Post
Does anyone have a veg*n recipe that makes good non-meat-balls?
1 C pecan meal or finely ground nuts (I usually grind pecans myself)
1 C chopped onions
1 Cfine cracker crumbs or bread crumbs
1/2 C grated cheese (can easily be omitted)
1 T parsley flakes
6 eggs beaten (you can not use a powdered egg substitute because it doesn't bind, but I have friends who use ground flax seeds mixed with water. I forget the ratio of flax/water)

OPTIONAL:
Dash of soy sauce
Oregano or Italian Seasoning
Poultry seasoning
Thyme or sage
(Obviously not all of theme; season based on the sauce you plan to use)

Combine all ingredients, form into balls and brown. Bake in oven covered with cream of (something -- mushroom, celery, whatever) soup, spaghetti sauce or brown gravy. Bake at 375 for about 40 minutes.

You can make a huge batch, up to the browning of the non-meat balls. Lay them out on a cookie sheet, so they are just barely touching and put the cookie sheet into the freezer. Once they are frozen solid, you can put them into freezer ziplocs for storage (they won't stick together when you take them out of the freezer if you use this method). You do not have to thaw them before baking. Put in a dish, cover with sauce and bake. It will take longer for them to bake, probably an hour.

This is my grandma's recipe. I have demonstrated this recipe at the Fair and served samples -- people really like it, even if they aren't veg*n.
post #87 of 384
Quote:
Originally Posted by honeydee View Post
Do you have a farmer's market in your area? There is a farmer near me who sells in our farmer's market every Saturday and the guy is amazing. He grows shallots, red onion, 3 different kinds of garlic, fingerling potatoes, and heirloom tomatoes. I can't remember what his shallots were going for per pound.
We have 4 within 10 miles - one on Saturday, one on Tuesday, one on Wednesday, and one on Friday... none of them have very good produce yet (I'm in the flooded midwest). I thought there might be somewhere online to buy them in bulk. Hopefully the FM will have some good produce soon. Next year, I'll try to expand my garden even more and include them.
post #88 of 384
Quote:
Originally Posted by greenegirl View Post
1 C pecan meal or finely ground nuts (I usually grind pecans myself)
1 C chopped onions
1 Cfine cracker crumbs or bread crumbs
1/2 C grated cheese (can easily be omitted)
1 T parsley flakes
6 eggs beaten (you can not use a powdered egg substitute because it doesn't bind, but I have friends who use ground flax seeds mixed with water. I forget the ratio of flax/water)

OPTIONAL:
Dash of soy sauce
Oregano or Italian Seasoning
Poultry seasoning
Thyme or sage
(Obviously not all of theme; season based on the sauce you plan to use)

Combine all ingredients, form into balls and brown. Bake in oven covered with cream of (something -- mushroom, celery, whatever) soup, spaghetti sauce or brown gravy. Bake at 375 for about 40 minutes.

You can make a huge batch, up to the browning of the non-meat balls. Lay them out on a cookie sheet, so they are just barely touching and put the cookie sheet into the freezer. Once they are frozen solid, you can put them into freezer ziplocs for storage (they won't stick together when you take them out of the freezer if you use this method). You do not have to thaw them before baking. Put in a dish, cover with sauce and bake. It will take longer for them to bake, probably an hour.

This is my grandma's recipe. I have demonstrated this recipe at the Fair and served samples -- people really like it, even if they aren't veg*n.

Awesome recipe, Karen! Thank you! My DH and kids have, um, unusual tastes (w/in my range of family and friend experience) b/c all but 1 love "meat"balls but wouldn't touch a burger or a dog on a bun (some will eat a veg "sausage" but no bun)...Nate's vegan meatballs are a staple, but this is definitely an area where I ask, "Can I make this myself?!" Thanks again!
post #89 of 384
Quote:
Originally Posted by Momtwice View Post
: that's homemade popcorn, not the expensive movie theater stuff!
I'm really just subbing to lurk here, but I had to share a popcorn tip I got from an Alton Brown book. Super easy microwave popcorn: 1/3 cup popcorn into a brown paper lunch bag. Fold down twice and staple twice making sure to leave about 2 inches between staples. As long as the staples don't touch the sides of the microwave, it is totally fine. In my microwave, it takes about 2 minutes and 20 seconds. I try to remove the staples carefully so I can reuse the same paper bag several times. This method was a revelation to me since my older dd's standard after school snack is popcorn and I hate making it on the stove every day. I was looking into getting a hot air popper, but have no room in my tiny kitchen for more stuff.


Also, for all of you bread makers, I love homemade bread, but the problem is that when I take a loaf of bread out of the oven . . . . I EAT A LOAF OF BREAD! It smells so good and I can't help myself. Everyone comes running and it's gone. If you make it regularly do you get over that and just eat it like store bought which we just use for toast or sandwiches?
post #90 of 384
Quote:
Originally Posted by hmkrueger View Post
Awesome recipe, Karen! Thank you! My DH and kids have, um, unusual tastes (w/in my range of family and friend experience) b/c all but 1 love "meat"balls but wouldn't touch a burger or a dog on a bun (some will eat a veg "sausage" but no bun)...Nate's vegan meatballs are a staple, but this is definitely an area where I ask, "Can I make this myself?!" Thanks again!
np! I should have mentioned, my DH is not veg*n at all and he still likes these!
post #91 of 384
Quote:
Originally Posted by greenegirl View Post
np! I should have mentioned, my DH is not veg*n at all and he still likes these!
Same here w/ the DH...mine is to the very carni- side of omni- and he likes the ones I was buying, so I figure if we're all happy it's a meal option to keep in the rotation. I like to make them w/ pasta, in pita w/ a yogurt-style sauce, and in subs. I also saw some kind of sweet recipe that sounded good-ish, but now I can't remember what it was or where I saw it.
post #92 of 384
I enjoy making my own bread, tortillas, muffins, etc. I just made pita bread for the first time last week and most of them turned out. I cook mostly from scratch but don't do my own canning, etc. I buy things like tuna, tomato paste and sauce which I use to make my own pizza and spaghetti sauce. We usually just put butter and myzithra cheese on our spaghetti though.
post #93 of 384
Quote:
Originally Posted by root*children View Post
Sure, I use a soyajoy. I had a friend who did the trial and error work for me (lucky me!), she bought several that ended up breaking or being very hard to clean, or just not working well (not straining well enough usually). So, (at least 5 years ago), this was the best one out there... I don't know that they make new and improved ones often, since a soymilk maker is not exactly a very desirable item

Here's their website, they're on sale today for the holiday actually:
http://www.soymilkmaker.com/
I ordered one! I have been buying soymilk at Costco. It is a good price -- just under $1/quart. But according to the soyajoy website, 1 pound of soybeans makes 1.8 gallons (about 7 quarts) of soymilk. The soyajoy website links you to a source for soybeans which, including shipping, works out to $1/pound (which I think is the same price as my local HFS), or about $0.14/quart. Even with additives, it'll probably be about $0.20/quart or so -- a significant savings, especially considering we use about a quart of soymilk every day. It will take less than a year for the machine to pay for itself.

I also ordered the tofu former and coagulant. Have you ever made tofu? I'm not sure if that will pay for itself since I can get tofu for $1/pound at the Asian market, but I thought it would be fun to try and they claim homemade tofu tastes better. In addition, the Asian market is no longer on my way home and I rarely make it to that store any more. At the grocery store, tofu is about $2.50/pound. If you have made tofu, what do you do with the whey?
post #94 of 384
Quote:
Originally Posted by velochic View Post
We have 4 within 10 miles - one on Saturday, one on Tuesday, one on Wednesday, and one on Friday... none of them have very good produce yet (I'm in the flooded midwest). I thought there might be somewhere online to buy them in bulk. Hopefully the FM will have some good produce soon. Next year, I'll try to expand my garden even more and include them.
Ah, bummer. Well, I hope you find what you are looking for.
post #95 of 384
While I will probably never make my own soy milk, I do plenty of scratch cooking. This week I have made chicken broth, vegetable broth, whole wheat sandwich bread, cranberry-walnut bread that I just took out of the oven, tofu burgers, cole slaw, salmon salad (didn't fish for the salmon myself, though!), cookies. Have cooked or cut up lots of vegies and fruit, too. Tonight we are having pinto beans cooked with carmelized onion and apple and seasoned with garlic, cumin and coriander. I ran out of tortillas but I could make some if I get motivated. Tomorrow I will make spaghetti sauce and that will get served with spaghetti and then the leftovers will make either homemade pizze or a baked zit casserole. I enjoy cooking and I certainly enjoy eating what I cook (homemade food tastes great!) and I enjoy the money savings. However, some days I am in the kitchen a good 4 to 5 hours and that is crazy. Although, I have to say that most of what I cook/bake requires little hands-on, just lots and lots of pot and oven checking. So I can knead a little bread, go and play the fiddle while it rises, come back and pop it in the oven, go and play with my kids for awhile. On Tuesday I get a new stove! Our stove is down to just two small burners so I wil be grateful to have four burners again! Also, my kitchen is TINY! I am always amazed by those giant kitchens (where often no one even cooks!). I have thought about renting myself out as a home cook. I come to your kitchen, make a healthy meal, clean up and leave it for you!
post #96 of 384
Quote:
Originally Posted by EmsMom View Post
pinto beans cooked with carmelized onion and apple and seasoned with garlic, cumin and coriander.
Must. have. that. recipe. sounds delish!
post #97 of 384
Quote:
Originally Posted by Knittin' in the Shade View Post
Must. have. that. recipe. sounds delish!

It isn't really a recipe, just something I kind of spontaneously hit upon one night. I cook a thinly sliced onion and garlic in olive oil nice and slow and long until they are very sweet and carmelized. Then I throw in the cooked beans and a chopped up apple, maybe a tsp of cumin and a little coriander(maybe 1/2 tsp?). Salt, too, because I cooked my own beans and they don't have any salt added. (The dry beans were cooked previously and frozen.). Some kind of liquid might be needed in the dish, too. (Broth or maybe liquid from the cooked beans (but I always forget to save it). Excellent in a tortilla but also good with rice or on its own. I think the whole thing is better with black beans but I ran out, so pintos it is..
post #98 of 384
Quote:
Originally Posted by EmsMom View Post
It isn't really a recipe, just something I kind of spontaneously hit upon one night. I cook a thinly sliced onion and garlic in olive oil nice and slow and long until they are very sweet and carmelized. Then I throw in the cooked beans and a chopped up apple, maybe a tsp of cumin and a little coriander(maybe 1/2 tsp?). Salt, too, because I cooked my own beans and they don't have any salt added. (The dry beans were cooked previously and frozen.). Some kind of liquid might be needed in the dish, too. (Broth or maybe liquid from the cooked beans (but I always forget to save it). Excellent in a tortilla but also good with rice or on its own. I think the whole thing is better with black beans but I ran out, so pintos it is..
That really does sound good, EmsMom! I love onions and apples together, esp. caramelized onions! The mulligatawny soup and quick curry I make sometimes also combine apples and onions and mmmmmmmmmm!
post #99 of 384
That sounds so good - I'd have never thought to do apples in with beans. I do a lot of beans, cause I love them and the boys do as well. I'm defintiely going to try adding some apples this week I've got both pintos and black benas in the freeze, so I'm thinking I might do a combo of both, with some brown rice.
post #100 of 384
What a FUN Thread! I am attempting to jump on the "FROM-SCRATCH" bus. My husband and I enjoy cooking, but there are some times when it's just so much easier to eat out.

This morning though, I just want to : I knew that I had eggs, bisquick and sausage on hand. And I foudn this GREAT recipe online...almost like a quiche...but no crust. : Husband at 4 'servings'...AND there is some left over for breakfast tomorrow!!!!

I have a KA mixer, and almost NEVER use it. The pizza crust recipes are inspiring me..THANK YOU!

Mrs Bernstein
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