Basic Quiche

Crust:
2 cups cooked brown rice
1 beaten egg
1 teaspoon soy sauce or Bragg’s Liquid Amino Acids

Combine. Mix well Spread evenly to cover well greased quiche pan or pie plate. Bake rice crust at 350 F for ten minutes. Remove. This is a nice crust because it doesn’t really get soggy.

Filling:
1/2 pound chopped vegetables (you choose: spinach; broccoli; zuchinni, chard; mushrooms; onions, asparagus)
4 eggs, beaten
1 1/2 cups milk
1 cup grated cheese
1/8 teaspoon of salt
dash nutmeg or mace

Put chopped vegetables (and bits of leftover meat you have them and want them) in bottom of crust. Combine eggs, milk, salt, pepper, and nutmeg. Pour over veggies and meat in pan. Top with cheese. Bake at 350 for 45 minutes or until set. REmove from oven and let set ten minutes before slicing. OR, cool, wrap, label, and freeze. Eat it cold after thawing or heat thawed quich at 350 degrees for 20 minutes.

From Frozen Assets

Posted in eggs, lunch, main dish, OAMC | 1 Response

Turkey Picadillo

Turkey Picadillo
1 pound ground turkey (other meat works)
1 1/2 t. ground cumin
1 pound stewed tomatoes (more or less)
1/4 cup raisins
1/4 cup green olives, or pimentos or capers- or skip it
1 tablespoon tomato paste (or ketchup) for thickening
cooked rice

Brown meat with cumin until no longer pink. Add remaining ingredients, including salt to taste. Bring to a boil, reduce heat and simmer uncovered five minutes. Serve over rice.

Posted in frugal, main dish, meat | Leave a comment

Easy Crouton Chicken

This serves 9

I put this together from a couple different versions on the internet, plus the old stand-by Poppyseed chicken.

Take a 3 pound bag of frozen boneless skinless thighs (we buy ours from Aldi’s), and bake according to directions. Dice, reserving liquid in pan. (If you’re using leftover cooked poultry, you want around four cups)

Combine liquid in pan with one can cream of chicken soup* and one cup of sour cream (*use leftover gravy or make a thick recipe of white sauce for the cream of chicken soup. If you used leftover cooked chicken and have no liquid in pan, use about a cup of bone broth or water and  bouillon powder)
Add about 1/3 cup melted butter if you had to make your own broth.

Now mix in two or three cups of croutons, seasoned preferred, and the chicken. Stir well. (Home-made croutons are delicious.  If you dont’ have seasoned croutons, add herbs and spices such as garlic, rosemary, thyme, onions…)

Pour into 9 X 13 or larger pan

Top with sprinkling of poppyseeds and bake at 375 degrees for 25 minutes, or until heated through.

You can also cover it instead of baking it and freeze for baking later.

I used croutons because I had them, but we’ve found you can use any kind of cracker, including oyster crackers and it’s delicious.

Posted in main dish, OAMC, poultry | Leave a comment

Enchilada Pie

Enchilada Pie
Prep: 20 min
Bake: 40 min

Before started our cooking session last week we browned ten pounds of ground beef in the roasting pan along with several diced onions, peppers and garlic. We set this aside and used it for several recipes, then we froze the extra in smaller bags for use in things like biscuits and gravy, quesedillas, burritoes, and other ‘instant’ meals.

Ingredients for six pie pans:

about 1 1/2 cup of the cooked ground beef for each pan-
2 tsp ground cumin
4 jar (16 oz) salsa
3 cup chopped fresh tomato
4 can (4 oz) chopped green chilis
5 cups cooked pinto beans (or kidney or black)
flour tortillas (8-in)- about 3-5 per pan, depending on the size of your tortillas and pans.

cheese, grated combination of cheddar, monterey jack, or colby

Toppings: sour cream and chopped tomato; cilantro

spray pans with foil (for ease of prep I bought disposable pie tins. You can line your own pie pans with foil, spray the foil, and then freeze the dishes, removing the food and wrapping it better after it’s frozen).

Mix the meat with ground cumin, chili powder etc. Stir in salsa, tomato, chiles and beans.
Line the bottom of prepared pie plate with one tortilla. If your tortilla is too small to cover the bottom, take two tortillas and tear them in half, arranging them on the bottom so the entire bottom is covered. Spread with a layer of the meat mixture, then sprinkle w/a layer of cheese. Top with another tortilla. Repeat layers until you reach the top of the pan, finish that layer with tortilla; cover with foil. Wrap very tightly. Freeze. If you need your pie pans and you lined the ban well with foil then you can later remove from pans, put foil wrapped casserole in bags, seal, return to freezer.

To serve:
Bake 1 hour, covered. Uncover, sprinkle with more cheese and bake 10 minutes longer or until cheese melts. Let cool 5-10 min before cutting in wedges.
Serve with toppings; garnish with cilantro.

If you defrost it before baking you can bake it for about 1/2 an hour instead of an hour. Two pie pans of this served our family of nine for dinner, with one piece leftover. We did have some nice side dishes for filling up.

It was very tasty, although next time I think we might mash and refry the beans for a sort of a beef and bean burrito pie. We also used the thicker gordita tortillas, but the thinner ones would work just as well.

Posted in main dish, meat, OAMC | Leave a comment

Cottage Cheese Pancakes


Sunset Ideas & Recipes for Breakfast and Brunch

Cottage Cheese Pancakes
You make these in a blender and then you pour the batter right out of the blender onto the griddle so you have fewer dirty dishes to clean after breakfast. Very, very tasty pancakes.

3 eggs
1 cup small-curd cottage cheese
2 Tablespoons oil
1/4 cup whole wheat flour, oat or barley flour
1/4 teaspoon salt
1 cup applesauce or berries which have been pureed- stewed plums would also be good.
add ground cinnamon and nutmeg if desired- cinnamon helps regulate blood sugars

Break eggs into blender, add cottage cheese. Blend until well mixed, add oil, flour, and salt and blend until nearly smooth (this doesn’t take long, about a minute at most).
Pour about 1/4 cup of batter onto a hot, oiled gridddle. Cook just until there are bubbles on the top and the top is dry, flip and brown other side.

Serve with pancake syrup, or warm applesauce (you can serve them like crepes, spoon warm applesauce down the center and roll), sprinkle with powdered sugar and cinnamon, top rolled, applesauce filled pancakes with sour cream if you like (I preferred syrup, and these are rich enough they did not need butter).
Or spread them with nut butters and a few pieces of fruit.

This makes about 8 pancakes. We doubled it and a double batch fit in the blender.

Posted in breakfast, low-carb | Leave a comment

Crunchy Tortilla Vegetable Wraps

This is a great meal for spring.  If you use lettuce instead of tortillas, you have a very yummy low-carb dish.

There’s the original recipe and then there’s my short-cut which follows. Original:

Shred in food processer:
1/2 cup each carrot, broccoli, cauliflower
1 cup cheddar cheese
snip 2 green onions with kitchen shears
tear up a cup of lettuce in bite-sized pieces.

Combine 1/4 cup ranch salad dressing, 1/2 teaspoon chili powder and mix with all ingredients above.

Spoon about 1/2 cup of vegetable mixture down the center of a tortilla, put about 1/4 cup of lettuce on top of that, wrap tortillas. You can serve these cold, or you can put them on a cookie sheet and bake them just until the cheese melts and while the veggies are still crisp/tender (350 for about 15 minutes).

Short cuts:

Buy a bag of Broccoli Slaw and add a couple sliced green onions or dice a regular onion instead. Combine with torn lettuce or buy a bag of green salad mix. Mix with ranch dressing, chili powder (to taste) and grated cheddar cheese just until barely moistened, or use sour cream, dill, garlic, and a small splash of buttermilk instead of ranch dressing.

If you spread this out thin on a flour tortilla and then roll it up pinwheel style they look even prettier. If you like meat, add a strip of bacon or a slice of lunch meat.

Posted in low-carb, lunch, vegetarian | Leave a comment

15 minute Chow Mein

This is not an ‘authentic’ Asian recipe. It’s just a quickie stir-fry dish.
You can make it with meat, or you can make it a vegetarian or vegan dish

Ingredients:

1/2 stick of butter or 1/4 cup of other fat for cooking
1 diced onion
2 cups celery, sliced diagonally
1 minced clove garlic
1 teaspoon sea salt
1 cup hot water
1-2 cups of bean sprouts
1 to two cups cooked chicken (optional)- Use diced tofu or tempeh if you want vegan
1 to 2 cups of diced stir-fry vegetables (optional)- we’re using broccoli slaw because we got some on sale

Thickening Mixture-
Combine in a bowl:
2 tablespoons cold water
2 tabelspoons cornstarch or arrow-root powder
1 tablespoon bragg’s amino acids (or soy sauce)
1 teaspoon molasses

Melt the butter, add the onions and saute for three minutes.  Add other stir fry vegetables, if using.  Fry quickly, just until brightly colored.  Add water, celery,and salt.  Cover and cook five minutes (not a second longer).  Add the sprouts and the meat, bring to a boil for just 3 to 5 minutes.
Add the thickening mixture and cook, stirring well, for one minute, or until the liquid clears and thickens.

Serve immediately over hot rice or noddles, seasoning additionally to taste as desired.  Freshly ground pepper would be good.

Variation:  You can garnish with green onions, slivered almonds, chow mein noodles, or sliced hard boiled eggs, depending on what you have on hand.

You can add vegetables to fry with the onions- mushrooms, snow peas, or green peppers would work well.  Even fresh green beans.

Serves four or five

This stuff is incredibly tasty!

Linked at Frugal Food Thursdays

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Posted in frugal, main dish, meat, vegetarian | Leave a comment

Bean and Cabbage Soup

3 cups cooked beans, kidney or navy (I cook up a big batch of beans and then freeze them in packages of about 2 or 3 cups per freezer bag.  You can use canned beans)
one or two tablespoons of fat- butter, lard, grease from cooking, olive oil- whatever you use for cooking
1 diced onion
4 minced garlic cloves
2 grated carrots
1/2 head of shredded cabbage
14 ounce can of stewed tomatoes
1/4 teaspoon red pepper
1/2 teaspoon each: Parsley, thyme, basil, sage
1 bay leaf

salt to taste

Heat the fat in a large soup pot (the best soup pots, like the best cooks, have a nice, heavy, bottom;-D)
Add the onions, cook a few minutes, then add the celery, cook, stirring constantly until the color of the celery brightens, and then add the grated carrots and garlic, stirring the garlic smells wonderful (just a minute, at most).
Add the grated cabbage and a liberal pinch of sea salt.
Continue to stir, cooking just until the cabbage starts to soften.  Stir in the tomatoes and other spices.  Cook, stirring, about ten minutes more.
Now add the beans and their liquid, if you have any.*
*You CAN cool, bag, and freeze this meal for later at this point.  Continue cooking at the next step below:

Make sure there is just enough liquid to cover the top of the vegetables and beans.  Bring to a boil, reduce heat, and simmer 45 minutes or so.

Serve with a home-made bread and some cheese to sprinkle over the top.

This recipe serves 6.  Add extra liquid and beans to stretch it.  Add leftover roast beef or bits of cooked leftover pork or chicken if desired.

Posted in soup | 1 Response

Irish Soda Bread (Soaked version if you want it that way)

I made this last week based on a recipe from the cookbook Beard on Bread

The original recipe calls for 3 cups of whole-wheat flour and 1 cup of all purpose flour.  That’s not what I used.  However, I cannot tell you precisely what I did use, nor will I be able to duplicate my results ever again.

At our house, we grind our own grains, including buckwheat, oat groats, barley, rye, buckwheat, and your garden variety wheat berries.  Sometimes I even grind coconut for coconut flour or a close facsimile.  But grinding flour for recipes is an inexact science, so we often have a little leftover.  We put it in a ziplock bag, label, and then store it in a freezer.

A week ago Sunday I cleaned out the freezer and decided it was time to use up several bags with half a cup of this, a cup of that, and a bit of the other.  We had a mixture of barley, soft wheat berries, and oat flours.

Here’s the recipe, adapted to make a larger batch (I made four or five smallish loaves)

6 cups flour
1 1/2 tablespoons sea salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 to 3 cups buttermilk

Soaked Grain version:
I combined 6 cups of flours with the dry ingredients and stirred it all well.  Then I added 3 cups of very sour raw milk and mixed this well, and then let it set for several hours.

This dough was very sticky. I turned it out on the counter, which I had dusted with oat flour and kneaded it, adding more flour to make it something like a soft biscuit dough.

I formed this into four or five round loaves (about as big as dessert plates), and put them on an oiled baking sheet.  I cut a cross on the top with a knife, and then baked for about half an hour at 375, maybe a little longer.  The loaf should be lightly browned, darker on the bottom, it should sound hollow when you tap it, and the cross will have spread open.
Let it cool and then slice as thin as possible.  We couldn’t slice ours as thin as I would have liked, but it was quite tasty.

The next time I make it, I will just oil my hands and have a very sticky dough.  It was just a little heavier than I would have liked.

  If you don’t want to soak your grain, well, don’t.=)

Updated to add: I made this bread again justing just soft wheat berries and a bit of ground oat flour.  Turned out very well!

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Breakfast Sandwiches for the Freezer

Originally posted at The Common Room in April of ’09

I made nearly two dozen of these yesterday, using one dozen eggs. We also bought some blocks of sliced American and Pepper Jack cheese for around 2.00 a pound recently, and our English Muffins were .50 a package at the day old bread store (this was a deal, usually they are .99 a package).

For three or four sandwiches:

Toast and butter English muffins

Combine two large eggs with about a tablespoon of mayonnaise, whisk well.

Gently pour mixture onto an oiled and heated skillet in about three dollops, or four if you want them thinner. I used egg rings to keep the mixture in a nice, circular shape to fit the English muffins. You can use greased canning rings, but they don’t work as nicely as the egg rings (which also come in different shapes, including square ones to make egg sandwiches on regular bread, silicon versions instead of metal, and the molds can be used for pancakes as well). After the egg mixture looks fairly set around the edges, I used a butter knife to gently loosen it from the ring mold, and then flipped it to complete cooking on the other side.

I used a batter dispenser for some of them, and it did work, but it turned out just pouring from the glass measuring cup I used to mix the eggs worked just as well.

Put one of the cooked egg circles on a buttered English muffin, top with a slice of cheese, and, if you have it, either some lunch meat, turkey ham, or bacon (I didn’t have enough turkey ham slices to make many, so I chopped up two or three slices and mixed them with some egg mixture to spread the meat). Top with other English Muffin half.

Wrap in a paper towel. This step seems to be important. Put the wrapped sandwiches in a ziplock bag and put them in the freezer (I used the bags the muffins came in, double wrapped, to freeze).

To reheat, remove a paper towel wrapped muffin from the bag and reheat in the microwave- still wrapped in the paper towel– for 1-2 minutes. You can also remove the paper towel, rewrap in foil and cook in the oven for about 20 minutes, but we’ve only used the microwave.The paper towel is what makes them retain the texture of freshly cooked breakfast sandwiches.

I wonder if you could reheat a big batch in the crockpot, but am not sure I see the point, which is a speedy breakfast when you need it.
Since some had meat and some didn’t, and some were on whole wheat muffins and some on sourdough, and some had pepper jack cheese and some American, I used an indelible marker and labeled the papertowels in which I wrapped the sandwiches.

We shared several of these with some of the girls’ college student friends during finals week so they could have a quick and easy but protein rich breakfast.
This recipe is based on one I found in the Once a Month cooking cookbook Frozen Assets, which has many good, sound, practical recipes.

Crystal, at Homesteaking Homemaker, has a variation on making the eggs for these sandwiches that I really like.  She whisks and then bakes the eggs in a large pan and cuts them into squares.  That would safe a huge chunk of time. 

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