RSS

Category Archives: Recipes

Baked Potatoes Yummm!

Baked Potatoes Yummm!

I found this awesome post on baked potatoes today!  You can find the link here! 

Their Southwest potatoes

Their Southwest potatoes

I was looking for some great ways to use baked potatoes and I don’t think I can top the pictures and ideas they have.

I don’t necessarily love their site, as they have some things that I avoid, but this particular post was worth the read.

I must admit that I do love the Food Network and here at this click, they have 50 ideas that you can use baked

Doesn't this look delicious?

Doesn’t this look delicious?

potatoes for.  Awesome!

The Yummy Life here has a fabulous post on how to have a baked potato bar.  Yummm again!

 

Baked potatoes are one of my favorite foods and now I have even more ideas and ways to use them.  Hope you enjoy the read!

 

 
 

Tags: ,

Double Choco Chocolate Chip Cookies

Double Choco Chocolate Chip Cookies

20140622_204825Love these cookies, especially when I am in the mood for some serious chocolate!  Someone made these for me years ago, and I loved the recipe so much, I still make them regularly!

 

Double Choco Chocolate Chip Cookies – Makes about 4 dozen

1 cup butter

3/4 c white sugar

3/4 c packed brown sugar

2 eggs

1 tsp vanilla

Cream butter, sugars, eggs and vanilla.  Add in the remaining ingredients.

2 cups flour

1/2 c cocoa

1 tsp baking soda

2 cups chocolate chips

Mix them well until they form a sticky cookie dough.  Drop by the teaspoon onto an ungreased cookie sheet.  Bake at 350 for 11 minutes.

I actually doubled this recipe, and instead of using 4 cups of regular flour, I used 3 and then I added one cup of ground pinto bean flour.

 
 

Tags: , ,

Cooking With Beans!

Cooking With Beans!

A couple of weeks ago, I taught a class on cooking with beans.  I have taught this class many times, and I absolutely love cooking with beans and eating them!  Each time I teach this class I learn something new, and of course learn so many new recipes.  It is actually kind of fun. I love experimenting with beans to find new ways to use them.  Tonight I made a really yummy gravy, and instead of thickening it with corn starch or flour, I used bean flour.  It worked out great!  I had to whisk it a little bit more, because it tended to leave the tiny little dumplings on the top of the gravy look – but my whisk took care of that.  The gravy was delicious and nutritious!

Black Bean Brownies

Anyways, I was prepping for this class, and the day before the class I had a very strong AHA moment.  I was reviewing some of the things that I could do with beans, their value, their versatility, and their ease of storing, when all of a sudden I had the biggest AHA moment that I have ever felt with beans.

I totally understood why we are counseled to store beans for long term food storage.  It totally makes sense to me. I mean I always knew that they were good to store, but I learned even more why!

Beans are the all around healthy food for pretty much every purpose.  Here are some of the things that we can do with them.

  • Beans can replace proteins in our meals, and by combining them with another form of protein, they make up a complete protein that is usable by our bodies, and has way less fats than other forms of proteins.  They can be mashed, fried, baked, roasted, toasted, or made into salad.  The possibilities are endless.
  • Beans can be ground into flour and used in baking by replacing portions or all of the wheat flour with bean flour, depending on what you are baking.  This offers a much more nutritious way to baking for those fussy eaters who need that nutrition.  Flour can also be used in gravies (like I did tonight), sauces, dips, and pretty much any type of cooking that you need to thicken.  The only thing about cooking with bean flour in your baking, you will need to add more of your leavening agent like yeast or baking powder, because the bean flour is much heavier than wheat flour.  It doesn’t have a natural gluten to help things stick together so remember than when substituting it in baking as well.
  • Beans can also be used in baking by mashing up cooked beans and using them to replace the fats, either partial or all, in baking.  If you are replacing oil, you can blend up the beans with enough
    Black Bean Tortillas

    water to make them oil like consistency.  If replacing shortening, mash them up to resemble this texture.  To start with this I would experiment with various recipes until you get the hang of it.  Maybe start by replacing half and half beans and fats.  You will be making yummy food and it will still be nutritious.  They will never even know it is good for them. This one is extremely important to our food storage, because whenever there is food shortage problems, and especially during the famine over in Europe some time ago, if you do the research, the thing they were crying out for the most was fats to use in their cooking and baking.  Beans can provide the needed fats for the baking portion!  Yes it really will work!  Applesauce can also replace some of the fats in your baking – but that is another post!

  • Beans when sprouted, increase their nutritional value exponentially.  They offer so many vitamins and minerals that they could offer a complete meal, pretty much all on their own.  Sprouting them, use them in soups, salads, or any other meals.  All they really need to do is sprout to contain these vitamins.  If you use mung beans to sprout and get the same sort of sprouts that you can buy in the stores, it will help you to get healthy, lose weight and alkalize your body.  If you sprout regular beans, then dry them, and then use them in flours, baking, and cooking, you will still gain all of the nutrition.  What a complete power packed source of food by sprouting.
  • Storing beans can be done indefinitely if proper conditions are provided.  If they are kept dry and cool, they will last for many years, far longer than you or I will live.  Excavating the pyramids in Egypt, they found beans that had been stored for thousands of years, and guess what?  They were still as good as if they were first grown.  Keep them dry, and clean, and they will last forever.
  • Finally, but not the least by any means, they are so inexpensive to buy, and easy to use once you get used to them.  You can pick them up pretty much anywhere, but the place where I purchase them, which is probably the cheapest for the types they sell, is the LDS Church Cannery.  The LDS church has many of these canneries scattered throughout North America, and they will sell to anyone.  Search one out and see what they have to offer for beans.

My AHA moment – We are counseled to store beans for our long term food storage program, and I understand why.  They are an amazing food group / food groups, all wrapped up in one.  Why wouldn’t we want to eat them, and store them, and learn to cook with them?

What are your thoughts on beans?  I would love to hear them, and would really love to try out your favorite recipes. Please share them with me!

 

Tags: , ,

Lazy Daisy Cake

Lazy Daisy Cake

Lazy Daisy Cake is one of my family’s all time family favorites.  If you ask any of them what their favorite cake is, the majority of them will say Lazy Daisy Cake.  I have used this recipe to make cupcakes and cakes for lots and lots of years, and have been eating it for almost 50 years.  I am sure that my family has been making it much longer than that, as it is in a few of the family recipe books that goOLYMPUS DIGITAL CAMERA back a couple of generations.

Lazy Daisy Cake

2 eggs beaten slightly. Add 1 cup sugar beating well.  Add 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tsp vanilla.  Mix well.  heat 1/2 cup milk and 1 tbsp butter just to boiling point and add to the batter.  Mix well.  Pour into small greased cake pan. 9×9  Bake at 325 for 35 minutes.  This recipe doubles easily to fix a 9×13 pan.

Topping:  Melt 3 tbsp butter, add 5 tbsp brown sugar, 2 tbsp cream(milk will do), and 1/2 coconut or rolled oats.  Spread on cake after baked and still hot.  Put back into the oven for a few minutes on broil.  Watch closely it will burn quickly.  Remove when nicely golden brown.

 

 
7 Comments

Posted by on June 3, 2014 in Cooking, cooking from scratch, Recipes

 

Tags:

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Basic Oatmeal Chocolate Chip Cookies – makes about 8 dozen cookies

2 cups butter

2 cups brown sugar

1 cup white sugar

Cookie dough should look something like this.

Cookie dough should look something like this.

4 eggs

1 tsp vanilla

3 cups flour

2 cups rolled oats

2tsp baking soda

2+ cups chocolate chips

Beat butter and sugars together well.  Add in eggs and vanilla and mix well.  Add flour, rolled oats, baking soda and chocolate chips.  Mix well with mixer.

Finished cookies!

Finished cookies!

Drop by tablespoon onto cookie sheet and bake at 350 for about 11 minutes.

 

Tags:

Sugar, Brown or White

Sugar, Brown or White

White sugar in your home pantry can be used in many different ways.  Here are a few of the different things that you can do, to turn it into different forms of sugar.  Easy Peasy right?

sugar

Basic White Refined Sugar

Corn Syrup

2 cups sugar

3/4 cup water

1/4 tsp cream tartar – can’t leave this one out

Bring to a boil stirring constantly.  Reduce the heat and simmer and cover pan with lid for 3 minutes to get the crystals to wash down the sides of the pan.  Uncover and simmer stirring often until it has reached the soft ball stage (about 235 degrees).  Let it cool and store in a covered container at room temperature for up to two months.  This recipe makes a little over 1 cup of white corn syrup.

mmmm molasses!

mmmm molasses!

Brown Sugar from White

Light Golden – 6 cups of white sugar  mixed with 1/2 cup of molasses.  Stir and mix really well to make your light golden sugar. If you want a darker brown sugar, add more molasses, or less molasses will make a lighter sugar.

 

Powdered Icing Sugar from White Sugar

Add 1 cup of white sugar to your blender and blend until sugar is fine and powdery.  Make as much as you need for your recipe.

 

 
 

Tags: , , ,

Sprouted Wheat Burgers and Bread

Sprouted Wheat Burgers and Bread

I love to experiment, and cooking with wheat is the one thing that I need to get better at.  When you take the time to sprout any grain or legume before cooking it, the nutritional value increases exponentially.  It also activates many of the enzymes that are in the grains,

Two days of sprouting

Two days of sprouting

which aid in digesting it better.  I have heard, but don’t know for sure, that if you sprout the wheat, it makes it more tolerable for someone with Celiac Disease to consume it.  I don’t have this problem myself, but in my reading, this is what I understand.  I do know that sprouting the wheat brings in a whole new set of nutrients, such as vitamin C, which isn’t available when using hard wheat.

When I sprout it, I put about 6 cups of hard dry wheat into a one gallon jar, and place a screen or nylon over the opening.  Fill the jar with water and let it sit over night.  Drain it off in the morning and let the gallon jar lay on its side with a cloth covering it.  This will keep it dark, as if it were in the ground.  Rinse it two or three times per day, until the sprouts look similar to what you see here.  When they get to this point, you can grind them

Grinding it with the meat grinder.

Grinding it with the meat grinder.

into burger, or dry them to use as sprouted wheat flour.  They can also be eaten as cereal, or blendered up and added to smoothies.  When you dry them, either with your oven or dehydrator, and then grind them into flour, they make a really deliciously, sweet sprouted wheat brown bread.

I like to make wheat burgers.  I have learned that when I grind them, I also add in a few cooked beans, maybe some cooked rice or quinoa, or other grains, grind them together, and then add in chopped onions, eggs, and some grated cheese, to

Some were made into burgers

Some were made into burgers

make the burger stick together well and taste really good.  These pictures are some old ones that I took.  But the process still is the same today.  Enjoy making sprouted wheat bread, and wheat burgers!  They are way healthier than eating a nice big fatty burger, and far more frugal. With adding another legume and some dairy, it also offers a complete

Some were made into tacos

Some were made into tacos

protein, and almost fat free, depending on the cheese.  These were really delicious!

 

Tags: ,

 
%d bloggers like this: