Me: "Good Morning, what would you like for breakfast today?"
The Brood: "Pancakes"
Me: "What kind of pancakes would you like?"
The Brood: "McDonald's Pancakes"
McDonalds pancakes.. easy. Now I don't make these like the restaurant. I don't use preservatives, weird oils, and "white" flour. Originally I made these using a few tablespoons of cannery vanilla pudding, but since I am out of that, I just add some vanilla.
Now mind you, I don't use store bought flours. I know, I am weird. I make my own all-purpose flour. Yes I grind the grains myself. Remember you can use beans for oil, which I did today! The kids didn't notice a difference either. Give this recipe a try.
Our version of McDonalds Pancakes:
1 egg
2 TBS oil, or bean puree
3/4 cup sour milk (usually reconstituted powdered milk, and I put 2 tsp lemon juice in it)
1 tsp. vanilla
1 cup all-purpose flour
1 TBS sugar
1TBS baking powder
1/4 tsp salt
1 handful of oatmeal
Mix it all up and cook it on a hot griddle. Now for our family I did multiply this by 4. IF any leftover batter, then I store it in a jar in the fridge. Usually someone wants pancakes when everyone else is having eggs.
Tuesday, July 3, 2012
Saturday, April 28, 2012
Quinoa and Black Beans
No, not my recipe, but a fabulous one!! This one was given to me by my friend Cortney who got it from Amanda Segeberg
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped or minced
3/4 cup uncooked quinoa, RINSED & DRAINED and toasted
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels or lima beans
1 (15-ounce) can black beans, rinsed & drained (or dried beans soaked and prepared ahead of time)
1/2 cup chopped fresh cilantro
Heat oil in medium sauce pan over medium heat. Add onions and garlic; saute' until transluscent/soft. Add cumin and cayenne pepper and cook one minute. Add quinoa, chicken broth, salt and pepper. Bring to boil, then cover, reduce heat and simmer about 20 minutes or until liquid is absorbed. Remove from heat. Stir in corn or lima beans, black beans and cilantro.
Can be served immediately or refrigerated and served cold.
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped or minced
3/4 cup uncooked quinoa, RINSED & DRAINED and toasted
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels or lima beans
1 (15-ounce) can black beans, rinsed & drained (or dried beans soaked and prepared ahead of time)
1/2 cup chopped fresh cilantro
Heat oil in medium sauce pan over medium heat. Add onions and garlic; saute' until transluscent/soft. Add cumin and cayenne pepper and cook one minute. Add quinoa, chicken broth, salt and pepper. Bring to boil, then cover, reduce heat and simmer about 20 minutes or until liquid is absorbed. Remove from heat. Stir in corn or lima beans, black beans and cilantro.
Can be served immediately or refrigerated and served cold.
Thursday, April 5, 2012
hmmm.... Beans instead of oil....
Now I know why we are told to have beans in our storage!! You can use them in place of oil.. How great it that??!!! I got this from Crystal, a fellow prepper.
If your recipe calls for oil, you are going to use a bean puree. What is a bean puree you ask? It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done.
********************************************************************************
What I do is drain the can or jar of beans, rinse them, then put them back into the jar and fill the jar with cold water. Then I pour them into my food processor and blend them until smooth. Then I use them one to one for the oil.
********************************************************************************
If your recipe calls for butter, you are going to use cooked, drained beans.
For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything.
Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein! Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!
If your recipe calls for oil, you are going to use a bean puree. What is a bean puree you ask? It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done.
********************************************************************************
What I do is drain the can or jar of beans, rinse them, then put them back into the jar and fill the jar with cold water. Then I pour them into my food processor and blend them until smooth. Then I use them one to one for the oil.
********************************************************************************
If your recipe calls for butter, you are going to use cooked, drained beans.
For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything.
Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein! Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!
Wednesday, March 28, 2012
Deals to Meals
Are you having a hard time figuring out where to start your food storage? Or are you unsure of how to use all the food storage you have? Deals to Meals to the rescue! These ladies have been working hard to show people how to use the food storage we are supposed to have. You do NOT want to stock pile food and then not rotate it and use it. You have to know how prepare it or you will starve when you finally need it.
Check out their blog, from where to start on getting food storage, to recipes and meal planners, not to mention couponing. Head on over and check out Deals to Meals, and start learning step by step...
Check out their blog, from where to start on getting food storage, to recipes and meal planners, not to mention couponing. Head on over and check out Deals to Meals, and start learning step by step...
Upsetting..
This is wrong for any government. If they keep shutting down farmers, what will we be stuck eating? Processed, chemical foodstuffs that's what.. Farmers and their farms should be protected and honored, NOT destroyed.
IF this passes in Michigan, several other states will follow. This needs to stop, heritage breeds are not the nasty boars taking over the south and headed north.
IF this passes in Michigan, several other states will follow. This needs to stop, heritage breeds are not the nasty boars taking over the south and headed north.
Pumpkin Chocolate Chip Muffins
Recently my cousin was diagnosed with Celiacs. My daughter and I have been gluten free for about 6 or more weeks now. I know how hard it is eating gluten free because we have also been corn free for 9 or 10 years. So here is our favorite recipe so far, on the gluten free trail. This is one of our favorite recipes that I adapted to GF. ALSO, we usually use half of the chocolate chips called for. These freeze great!
Pumpkin Chocolate Chip Muffins (Gluten Free)
1/3 cup oil or melted butter
1 cup brown sugar packed
2 eggs**
1 cup pumpkin
1 cup any combination of white rice flour, tapioca flour, potato starch, sorghum flour or bean flour
2/3 cup any combo of brown rice flour, almond flour, coconut flour, millet flour, buckwheat flour
1 tsp salt
1 tsp xanthum gum or guar gum (ONLY if making GF)
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
1 cup chocolate chips
Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done, depending on your altitude and oven.
This recipe easily doubles, triples and quadruples!! Below are measurements for a large can of pumpkin :)
1 1/3 cups oil or melted butter
4 cups brown sugar packed
8 eggs**
1 large can of canned pumpkin or 4 cups
4 cups of fine flour (allpurpose OR combo of rice, tapioca, potato starch)
2 2/3 cups heavy flour (whole wheat OR combo of brown rice, coconut, almond, bean, millet)
4 tsp salt
4 tsp xanthum gum or guar gum (ONLY if making GF)
2 tsp cloves
4 tsp cinnamon
2 tsp baking powder
4 teaspoon baking soda
4 cups chocolate chips
Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done. Depends on oven and altitude.
**YES, you can use egg replacer. YES you can use 1 TBS flax seed oil soaked in 1/4 cup warm water for a few minutes in place of eggs, works great!
Pumpkin Chocolate Chip Muffins (Gluten Free)
1/3 cup oil or melted butter
1 cup brown sugar packed
2 eggs**
1 cup pumpkin
1 cup any combination of white rice flour, tapioca flour, potato starch, sorghum flour or bean flour
2/3 cup any combo of brown rice flour, almond flour, coconut flour, millet flour, buckwheat flour
1 tsp salt
1 tsp xanthum gum or guar gum (ONLY if making GF)
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
1 cup chocolate chips
Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done, depending on your altitude and oven.
This recipe easily doubles, triples and quadruples!! Below are measurements for a large can of pumpkin :)
1 1/3 cups oil or melted butter
4 cups brown sugar packed
8 eggs**
1 large can of canned pumpkin or 4 cups
4 cups of fine flour (allpurpose OR combo of rice, tapioca, potato starch)
2 2/3 cups heavy flour (whole wheat OR combo of brown rice, coconut, almond, bean, millet)
4 tsp salt
4 tsp xanthum gum or guar gum (ONLY if making GF)
2 tsp cloves
4 tsp cinnamon
2 tsp baking powder
4 teaspoon baking soda
4 cups chocolate chips
Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done. Depends on oven and altitude.
**YES, you can use egg replacer. YES you can use 1 TBS flax seed oil soaked in 1/4 cup warm water for a few minutes in place of eggs, works great!
Wednesday, February 8, 2012
Black Bean Brownies with Medjool Dates
Ok, three variations!! So read all the way down. Both of these are pretty low in fat, HIGH in fiber and protein!! We love all of the black bean brownie recipes. NOTE: you can use pinto beans or white beans instead!!!!
Variation #1:
3 eggs
1 cup medjool dates, pitted
1/2 cup baking cocoa
1 TBS vanilla extract
1/2 tsp. baking soda
3 TBS oil or melted butter
1 (15oz) can black beans, rinsed and drained
Preheat oven to 350 degrees. Generously grease 8x8 inch pan.
In food processor, place dates, black beans and oil/butter and puree until smooth.
Add baking soda, vanilla and cocoa powder and again puree until completely smooth.
Allow food processor to blend for 3 to 5 minutes without stopping to emulsify.
Add eggs and mix well.
Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan or toothpick comes out of center mostly clean (about 30 minutes).
Allow to cool and then frost as desired.
Variation #2 (lower fat):
3 eggs
15 medjool dates, pitted
1/2 cup baking cocoa
1/2 cup apple sauce
1 TBS vanilla extract
1/2 tsp. baking soda
1 (15 oz) can black beans, drained and rinsed
1 TBS oil
Preheat oven to 350 degrees.
In food processor, chop dates, oil and black beans until smooth.
Add baking soda, cocoa, vanilla, and applesauce. Puree until smooth, allow processor to run for 3 to 5 minutes with out stopping.
Add eggs and mix well.
Pour batter into greased 8x8 pan and bake for 30 minutes or until toothpick comes out mostly clean.
Frost as desired when cool.
Makes 16.
Variation #3 (MY FAVORITE, BESIDES ORIGINAL)
3 eggs
1 can black beans, drained & rinsed
1 tsp.- TBS real vanilla
1/2 cup baking cocoa
3 TBS oil
1/2 tsp baking soda OR powder
Dates
Granulated sugar
1/4 - 1/2 cup semi-sweet chocolate chips
Using a 3/4 cup, fill it half way with chopped pitted dates, then fill the rest of the way with sugar. Place everything in the blender or food processor, EXCEPT chocolate chips. Blend until smooth. Add chips and blend just until they are broken up. Pour into greases 9x9 pan. Bake at 350 for about 30 minutes or until toothpick comes out clean. Frost when cooled.
Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)
1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, coconut, almond... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla
Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.
Frosting #2:
1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream
Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.
Variation #1:
3 eggs
1 cup medjool dates, pitted
1/2 cup baking cocoa
1 TBS vanilla extract
1/2 tsp. baking soda
3 TBS oil or melted butter
1 (15oz) can black beans, rinsed and drained
Preheat oven to 350 degrees. Generously grease 8x8 inch pan.
In food processor, place dates, black beans and oil/butter and puree until smooth.
Add baking soda, vanilla and cocoa powder and again puree until completely smooth.
Allow food processor to blend for 3 to 5 minutes without stopping to emulsify.
Add eggs and mix well.
Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan or toothpick comes out of center mostly clean (about 30 minutes).
Allow to cool and then frost as desired.
Variation #2 (lower fat):
3 eggs
15 medjool dates, pitted
1/2 cup baking cocoa
1/2 cup apple sauce
1 TBS vanilla extract
1/2 tsp. baking soda
1 (15 oz) can black beans, drained and rinsed
1 TBS oil
Preheat oven to 350 degrees.
In food processor, chop dates, oil and black beans until smooth.
Add baking soda, cocoa, vanilla, and applesauce. Puree until smooth, allow processor to run for 3 to 5 minutes with out stopping.
Add eggs and mix well.
Pour batter into greased 8x8 pan and bake for 30 minutes or until toothpick comes out mostly clean.
Frost as desired when cool.
Makes 16.
Variation #3 (MY FAVORITE, BESIDES ORIGINAL)
3 eggs
1 can black beans, drained & rinsed
1 tsp.- TBS real vanilla
1/2 cup baking cocoa
3 TBS oil
1/2 tsp baking soda OR powder
Dates
Granulated sugar
1/4 - 1/2 cup semi-sweet chocolate chips
Using a 3/4 cup, fill it half way with chopped pitted dates, then fill the rest of the way with sugar. Place everything in the blender or food processor, EXCEPT chocolate chips. Blend until smooth. Add chips and blend just until they are broken up. Pour into greases 9x9 pan. Bake at 350 for about 30 minutes or until toothpick comes out clean. Frost when cooled.
Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)
1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, coconut, almond... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla
Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.
Frosting #2:
1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream
Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.
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