Living On Food Stamps: The purpose of This blog is to share ideas and to offer encouragement. In the comment section Please share your story and how you are managing during these tough economical times. I truly believe through friendships, encouragement, love, compassion and sharing we will get through this and perhaps even come out wiser and stronger.
Mix 3 parts white glue (elmer's or any cheap brand) to 1 part water. Add more or less water to get the desired texture and thickness. Add 2 Tbsp. varnish, for shine.
I store mine in a Mason Jar ( I love, love, love, Mason Jars)!
Just Like Mod Podge: (I have not tried this recipe yet)
1/4 c. sugar 1/4 c. non-self rising flour 1/2 tsp. powdered alum 1 3/4 c. water 1/4 tsp. oil of cinnamon
In medium size pan, mix together sugar, flour and alum. Gradually add 1 cup water, stirring vigorously to break up lumps. Boil until clear and smooth, stirring constantly. Remove from heat. Add remaining water and oil. Stir until thoroughly mixed. Put into container with screw on lid.
...is a website that allows you to see all that your neighbours are giving away or lending. It's a giant attic, garden shed, toolkit, fancy dress chest, library and DVD collection for you and anyone living within one mile of your home.
1. Sign up for an account using your postcode. 2. Add one thing that you would be prepared to help with, lend or give away. 3. See people within one mile of you, and all their things.
I am so sorry that I haven't been posting much. It's been a wee bit of rough year for me. A lot of Fibro Flares, fatigue, An autoimmune diagnosis and my doctor thinks I might have another overlapping autoimmune disorder. I feel exhausted all the time. Now I have learned that a large and growing larger Parotid Tumor at my jaw line (I discovered in in 2003 but thought it was just a cyst since I have quit a few of them). ENT Surgen says it must come out but the good news is he believes that there is only a 20% chance that it's malignant -but- that there's a chance that while he's stripping the tumor from the facial nerves there's a possibility of me ending up with facial paralysis.
I am not happy about this. This will make five surgeries in fave years. This is going to throw me into a severe Fibro Flare.
I think this is a fantastic idea. a frugal, earth friendly choice for emergency preparedness -and- a frugal option for homemade holiday gifts with a little creativity.
This olive oil lamp is fast and easy to make at home, and it’s a safe, reliable light to have around during power outages.
PHOTO: DEANNA DUKE
If you live in an area that frequently experiences power outages due to hurricanes, high winds and other storms, one of the things you want to have on hand during storm season is backup lighting. Candles are a sure bet, but they don’t put out much light and — if you want to choose options made from renewable, organic materials — beeswax and soy candles can get mighty expensive.
There are hand-crank and battery-powered lanterns, but what if you don’t already have one on hand when a power outage strikes? The same problem exists if you’re looking for a kerosene or other oil-style lamp. So, what do you do during an emergency for light? How about something that is easy to acquire, inexpensive and gentle on the environment?
The answer is you can make your own olive oil lamp. You don’t need much in the way of equipment and if you don’t have olive oil, you can replace it with other types of cooking oil — or any kind of liquid fat or grease in a pinch. However, I must warn you that while olive is a 99 percent pure renewable fuel that won’t produce smoke or odor, I can’t vouch for canola or corn oil as being smoke-free or that it won’t make the house smell like burnt popcorn.
Making your lamp is relatively easy, and most likely you will have many of the materials on hand already. Here’s what you’ll need:
A wide-mouthed glass jar (a quart-size wide-mouthed canning jar works really well)
A short length of flexible steel wire (1 1/2 or 2 times the height of the jar)
A wick
Olive oil
Putting Together the Lamp
1. Form one end of the steel wire into a long hook, about the same height as the jar. This hook holds the wire on the jar and doubles as a handle to pull the wick up for lighting. (See photos in the Image Gallery.)
2. Take the other end of the wire and wrap it into a coil, creating a wick stand about an inch or two tall that sits on the bottom of the jar.
3. Pinch the top of the metal coil onto about 2 inches in length of wick so that about a quarter inch or less of the wick is sticking up above the wire coil. Any longer and the wick will smoke. The other end of the wick will be soaking in the olive oil.
4. Add enough olive oil to your jar so that the level is just under where the wick is pinched by the wire. Any higher and you risk putting out the lamp with the oil.
How the Lamp Works
The olive oil is drawn up the wick where it vaporizes and gets burned by the flame. A few ounces of oil will burn for several hours, so if you are concerned about the cost, it is much cheaper than most candles. If you can find lampante oil (olive oil not suitable for eating, but for burning), you can save money by buying that instead of culinary olive oil.
Want to get fancy with your olive oil lamp? You can infuse your olive oil with herbs, spices or essential oils for a more scented experience.
Olive oil lamps have been used for thousands of years and people have relied on oil lamps in general up until the last few generations. They are reliable, plus they burn bright and long. The benefit of olive oil is that if the lamp gets knocked over, it stops burning because it has a high flash point, meaning that it’s not a very flammable material. As a result, an olive oil lamp is far safer than a candle or kerosene lantern. If you are having problems with it smoking when you blow it out, use wet fingers to put out the flame, or just douse it with the oil in the jar.
Notes on Materials
One of the benefits of using a canning jar is that, when the oil lamp is not in use, you can put a canning lid on top for storage. A wide-mouthed pint jar will also work well, you just need to adjust the size of the wick holder.
For your wick, you can use 100 percent cotton string or twine and salt it to ensure that it burns long. To salt your wick, take your cotton twine, put it in a bowl with a little water and then cover with table salt. Squeeze it dry and let it dry overnight, or until it is no longer damp.
If you need or want your lamp to emit more light, try using a braided, flat wick (a half inch or narrower), adjusting the way the wire supports this kind of wick by crimping it to accommodate the extra girth. You can buy flat wicks from stores that carry supplies for oil lamps (such as Lehman’s). Or, you can cut up an old 100 percent cotton tea towel into strips and use that instead.
If you like to impress your guests with candles, but don't like the heavy paraffin smell which accompanies them, a simple and fun alternative is to make your own oil lamp using olive oil. Olive oil burns clean with no smell (to scent it naturally, just add dried herbs or spices). It also has a high flash point, so it won't catch fire easily and will burn more slowly. More impressively, you can use the glass bottle the oil already comes in for the lamp, so there's no need to go hunting for canning jars or other appropriate containers.
To begin, you'll need the glass bottle of olive oil with one third of the oil still inside (hopefully you've already used the other two thirds, or have poured it into another container). Extra virgin bottles work great, as they tend to be more sturdy and decorative. You'll also need a wick, which in this case is a short strip (roughly 4" long x ½ " wide) of pure cotton or linen fabric (cotton string works well too); a hammer; a Phillips screwdriver or thick nail; a small bowl and a couple sheets of paper towel. Once you've collected your items and cleared your workspace (preferably a kitchen table), start making your lamp:
-Unscrew the lid (this should be metal) and poke a hole in the top using the hammer and nail (or screwdriver).
Soak wick in oil before inserting
-To make the wick, place your fabric strip or string into the bowl. Natural fabric or string works best, otherwise your wick may smell and not burn as well. Pour in just enough olive oil to saturate the strip. Once it is thoroughly soaked, take out the strip and place it on the paper towel; squeeze out any excess oil to prevent dripping.
-Fill the jar with slowly with water; the oil will quickly separate to the top. Make sure you fill the jar almost to the rim, as the closer the oil is to the lid, the easier it is for the wick to stay lit.
Make sure wick sits 1/2" above lid
-Push the pre-soaked strip through the hole you've made and have it sitting about ½ inch above the lid. Feed the other end of the strip into the jar and screw the lid back on tight.
-Make sure you wipe off any oil splatters on the table or outside of the jar, and then light the wick. The wick may smoke a bit to begin with, but then it should clear to form a nice, even flame. Your lamp should be able to burn for several hours. When the wick gets too low to burn properly, simply blow it out and pull more fabric or string up using a pin.
Remember awhile back when we mentioned this idea that utilized bits from the hardware store to create garage or bathroom storage? This idea is similar, but this time it's put to use as a planter! Clear your kitchen counters and keep your fresh herbs in the air!
Having fresh herbs in the kitchen is a good idea, especially if your garden space is small. That said, many folks don't really have a place to keep such a thing. Even small pots can clutter countertops and you might not have the table space elsewhere in the house to spare.
This idea from Not Just A Housewife takes an idea we've seen before and puts it to use brilliantly. It's a great way to bring some warmth to your rooms (even if it's not in the kitchen) with very little overhead in a way that will always be in style.
Making noodles is so easy that I don't understand why anyone would ever BUY noodles. Egg noodles are tasty and quick to make and quick to cook as well. This recipe has been handed down through many generations of my family. I remember watching my mother and my grandmother making these when I was small. They are quick, easy and inexpensive to make, and can help stretch your food budget further. Give homemade noodles a try, you'll be amazed how easy it is.
Making Noodles - The Ingredients
Egg noodles only have three ingredients:-Eggs
-Flour
-Salt
Making Noodles - Making the Dough
Break eggs in a bowl. Figure that one egg makes 2 servings.Using a fork, mix eggs until fully blended.
Add salt (about 1/8 tsp per egg).
Slowly mix in flour - add about 1/4 cup at a time and mix it in before adding more.
Keep adding until you have a stiff dough that is very difficult to mix.
Making Noodles - Rolling out the Dough
Dump your dough out on a floured counter, and knead more flour until it is no longer sticky.
Using a rolling pin, start rolling out the dough.
Depending on the size of batch you are making you may have to cut the dough into pieces to make it manageable.
Continue rolling the dough out until it is between 1/16" - 1/32" thick. The thinner the better.
Continue lightly flouring the dough anytime you see it starting to stick to the counter or rolling pin.
Making Noodles - Cutting and Drying the Noodles
When you have the desired thickness, start cutting the sheet of dough into wide strips. The width of the strips should be the length you want your noodles to be.
Stack the strips neatly on a cutting board, and using a sharp knife, slice off thin strips to make the actual noodles. Keep doing this until all of the sheets are cut into noodles.
Spread the noodles out evenly on the counter to dry. Depending on the thickness of your noodles this could take from an hour up to several hours.
Storing and Cooking Homemade Noodles
Homemade egg noodles can be preserved indefinitely by freezing. They're a bit fragile so a solid container like a freezer box works best. I've frozen them in bags, but they don't stand up very well to normal handling in the freezer.Cook noodles by preparing a broth (my favorite is chicken, but beef is pretty good too). Bring the broth to a boil. and gradually add the noodles (fresh or frozen) a few at a time so they won't stick together. How thick you made your noodles determines how long to cook them. Simmer thin ones for at least 20-30 minutes. Thicker ones 30-40 minutes or more.
Add chunked meat, carrots, celery, onions, etc. to make an awesome and hearty noodle soup.
Learning how to make noodles from scratch is an easy skill that almost anyone can master. It can help stretch your food budget further, while feeding your family a healthier diet (no unwanted preservatives or additives). Working the dough is surprisingly relaxing, and making homemade noodles is just another small step on your path to self sufficiency.
Everyone who knows me knows that I'm a Vegetarian. Essentially I am the the family 'Eccentric', yeah, every family has one of their very own.....but I digress...
Anyway, here's a Pumpkin Spice Latte recipe that I tweaked to make it Vegan friendly: Now I realize that Organic Canned Coconut Milk is a bit pricey (or as my Scottish Husband would have said: Aye, that's 'dear') but since I don't buy meat I'm still ahead of the game as far as 'cost' is concerned. Also I sometimes find my Roland Coconut Milk cheaper on amazon.com and usually shipping is free after you've hit the $25.00 mark.
Pumpkin Spice Latte makes 1-2 servings Ingredients:
2 cups Soy -or- Coconut -or- Almond milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute ( I like Agave Syrup) - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup of strong brewed coffee (I've used Instant Coffee)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the coffee on top.
***If you like whipped cream on your Latte:
Vegan Whipped Cream Recipe
1 Pack Silken Tofu
2 Tbsp Powdered Sugar
2 tsp Vanilla Essence
1/4 Can Organic Coconut Milk (I like the Roland Brand, Organic full fat)
When you open a can of coconut milk ( best if you chill the can in the fridge for an hour or so before opening) you will find thick creamed milk at the top of the can, scoop off the 1/4 of thick milk cream that you need for this recipe.
In a blender mix the sugar and silken tofu together.
Add the coconut cream and vanilla and blend into a smooth thick cream.
Now...what to do with the leftover canned pumpkin? Why...Make Muffins of course!
Vegan Pumpkin Muffins
Ingredients
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup Coconut milk <-- another way to use up extra 'canned' coconut milk but I prefere reserving it for more Latte
1/2 cup vegetable oil
2 tablespoons molasses
Directions
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices.
In a separate bowl, whisk together pumpkin, soy milk, oil,
and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes,
until a toothpick or knife inserted in the center comes out clean.
What's a muffin without a decadent icing ?
Tofu Cream Frosting
Makes 1 1/3 cups (enough to frost one 9"x9" cake)
1 cup firm silken tofu (1/2 pound)
2 tablespoons oil
2 tablespoons fresh lemon juice
3 - 4 tablespoons maple syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Combine all ingredients in a blender and blend until very smooth. Scrape the sides of blender often with a rubber spatula to get the frosting completely smooth.
Per 2 1/2-tablespoon serving Calories: 65
Well Folks, as a Bean-Loving Vegetarian I'm always on the look out for delicious bean recipes. Today when I opened a can of Bush's Garbanzo Beans I noticed there was a recipe on the back of the can AND their web address: www.bushbeans.com where you can get more recipes, soooooo...here's two that I am going to try. As always, links to original sites are included
Contrasting flavors of sweet, spicy, and earthy combine in this thick, hearty soup. It's equally tasty served hot or cold.
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
1/2 red bell pepper
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 cup water
1 cup vegetable broth
3 plum tomatoes, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can sweet potatoes, drained and cut into chunks
1 tablespoon brown sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tablespoons chopped fresh parsley
Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
1 tablespoon olive oil
1 white onion, finely chopped
3 cloves garlic, pressed
4 small red potatoes, diced
1 cup peeled, diced carrots
1 pound dry green split peas
4 cups vegetable broth
1 (16 ounce) package soft tofu
1 (6 ounce) bag fresh spinach, finely chopped
1 tablespoon dried basil
salt and pepper to taste
Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.
Well Folks, my 1999 Ford Contour has passed away. May she R.I.P. Yesterday I sat in her for about half an hour listening to the radio and crying my eyes out. I know it's only a car but she gave me freedom. With all the fusion in my back I can't tolerate the pain of being bounced around on a bus. *sigh*
Sooooo...I'm trying my hand at jewelry making....hopefully to sell (I live in 'hope').
Please give me honest feedback. Let me what you think of these bracelets. Two are made with semi-precious stone beads, the clear one is made with Czech Fire Crystals and one is just cheap resin beads (I wouldn't feel comfortable selling it to any one)
Czech Fire Crystals, bead caps, toggle, cross are Pewter, links are made with stainless steel wire
Darn, off hand can't remember the name of these stones, bead caps, fish symbol, toggle is pewter, wire wrap links are made with stainless steel wire
Beads are resin, toggle & spacer beads are pewter. I still can't believe that my son's girl friend loves this cheap material bracelet, hahahahahahahaha
The rose is carved jade, green stone are Averturine, toggle & spacer beads are Pewter, all are strung on stainless steel beading wire
Constructive criticism would be deeply appreciated.
Hi Folks!
This was posted on 'Frugal Living' web-ring that I belong to. I haven't tried it yet so I can vouch for it but it sounded good enough to share! I think I might make these (and alter recipe for nut/pumpkin etc. breads) for Thanksgiving & Christmas to share.
_____________________
Zucchini Bread in a Jar
2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
3 cups grated zucchini
1 cup chopped nuts
In large bowl cream sugar and oil with electric mixer. Add eggs and mix
well. Add water and vanilla and mix well. Place dry ingredients in a
separate large bowl and blend with a whisk. Add creamed ingredients to dry
ingredients and mix with whisk and spoon. Place 1 cup batter each into 6
well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place
jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until
a toothpick inserted in center comes out clean. Wipe rims. Place hot
sterilized seals and rings on hot jars. Keep in refrigerator for prolonged
storage.
To All My Blogger Friends:
I'm so sorry that I haven't been posting my 'Thrifty-Frugal' tips lately. A lot's been going on. For the remainder of this week through all of next week I'll be sitting with my sister who's just out of the hospital recovery from back surgery. By mid August I should be back to posting again. I have just a couple more medical test to have done (test I have been putting off). I am sooooo anxious to get back into the routine...I miss it.
I love these how-to videos. With the right spices the cheapest meals can be a real treat.
I found that Ethic Shops/Markets ( today I shopped at: 'Kohli's Indian Empire') have the most reasonably priced spices. Today for $41.00 I bought :
20 Lbs. of Basmati Rice
2 Lbs. Yellow Lentils
3 4oz. boxes of various pre-mixed spices
7 oz. bag Garam Masala
1 bag sliced dried coconut
7 oz. bag Star Anis Seeds (pods)
10 oz. Coconut Milk Powder
NOTE: This looks and sounds wonderful to me so I'm going to try it out * minus the curry leaves because I don't have any. I did discover an Indian grocery store close to my house and bought some prepared (pre-mixed) spices (priced dirt cheap in comparison to the big grocery stores). I love Indian curries along with other spicy Indian dishes....Ohhhh, how the flavors of Indian Spices can transform the humble Beans & Rice meal into a feast fit for The Royle Family! Below this recipe is a list of links to other Curry Recipes. With me being a vegetarian I would substituting the meats with homemade veggies burgers -or- BEANS ! Enjoy.
Ingredients :
1½ cups baked pumpkin or winter squash
½ cup red lentils, rinsed
5 to 6 dried curry leaves
1 tbsp curry powder
½ chopped onion
piece of fresh ginger
2 whole dried red chilies
fistful of coconut
½ cup soymilk
sea salt
Method :
Toss all in pot, cook until lentils becomes mushy.
Serve over some cooked grains and some chutney.
I haven't tried these recipes yet (just found them) but I will soon. I found these on The Sam's Club website. Little by little I have been buying Augason Farms long term (approx. up to 25 years) storage/disaster planning food (just in case). The political climate is making me very nervous with all this talk about cutting Social Security, Food Stamps, Medicaid, Medicare. I'm just way too sick to work & even if I could (which I can not), the unemployment rate is such that even young healthy people are having difficulty finding jobs. No one is going to hire a broken down woman of 55....so....I feel compelled to prepare.
NOTE: for the Rice Pilaf I would add garbonzo beans or any white bean to make it a complete protein, I would also use brown rice.
Pilaf Medley
2 cups Augason Farms™ Long Grain White Rice
1 green bell pepper, seeded and thinly sliced
2 cups water
3 onions, peeled and thinly sliced
1 (17 ounce) can corn
2 carrots, peeled and cut into 1” long thin strips
1 jalapeno pepper, seeded and thinly sliced
2 tablespoons light vegetable oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
2 cinnamon sticks
1/4 teaspoon ground turmeric
3 cloves garlic, peeled and minced
2 tablespoons cashews, chopped
1 pound Augason Farms™ Light Red Kidney Beans
3 tablespoons vegetable oil
4 garlic cloves
3/4 cup sun-dried tomato, chopped
1 small onion, chopped
1/2 teaspoon sweet paprika
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups Augason Farms™ Long Grain White Rice
1 1/2 teaspoons salt
1/2 teaspoon pepper
In large bowl, place beans and enough water to cover by 2” and soak for 8 hours. Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2”, heat to a boil. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid. In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling. Stir rice into bean mixture. Cover and cook on low 25 to 30 minutes or until rice is cooked thoroughly, stirring occasionally. Season with salt and pepper.
write the recipe directly on the squeeze bottle. Since good vinaigrettes are all about the ratio of ingredients, it doesn't really matter if you measure them out precisely using measuring spoons and cups. Rather, I draw a line on the side of my squeeze bottle with a permanent marker indicating the proportion of ingredients.
Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.
INGREDIENTS
serves Makes 1 quart, active time 3 minutes, total time 3 minutes
2 cloves garlic, grated on a microplane grater
2 teaspoons dijon mustard
1 small shallot, grated on a microplane grater
2 cups canola oil
1 cup extra-virgin olive oil
6 tablespoons Balsamic vinegar
6 tablespoons Sherry vinegar
4 tablespoons soy sauce
Kosher salt and freshly ground black pepper to taste
DIRECTIONS:
Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.
Note: This was posted on one of the Frugal Web Rings that I subscribe to. I personally havent tried these yet. When I do make them I will use my Bread Machine's Dough Cycle. I'll let you know how they turn out.
1 cup milk
1 c. warm water
2 T. sugar
1/4 c. melted shortening
1 pkg. yeast (2 tsp)
5-6 c. flour
1 tsp. salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased, bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Allow to cool and place in plastic bags for storage. To use, split and toast.
So sorry for the long space in between posts here. I had a wee bit of a bad spell but after a gazzillian tests I finally did get a diagnosis. Dx. 1: Fibromyalgia. Dx. 2: Hashimoto Disease. Several of the symptoms over lap so it's sort of a double whammy. Hashimoto Disease is an autoimmune disease, no cure but there is treatment. The Fibro, well I guess I will just have to suck up the pain since I can not take NSAIDS because of the Lap Band. Tramadol did help but after a couple weeks I had a pretty nasty reaction to it so that's the end of that. I take a conservative amount of Morphine Sulfate & Oxycodone twice a day for back pain but Opioids do not address Fibro pain. *sigh*. Anyways....
Here is an awesome, frugal, time saving (for those of us who do daily battle with fatigue) recipe.
Master Mix For Muffins
Makes enough for about 6 muffin recipes.
12 cups flour
4 T. baking powder
1 T. baking soda
2 tsp. salt
4 1/2 cups sugar
Combine flour, baking powder, baking soda & salt, mixing throughly with a wire whisk, making sure to break up any flour lumps. Add sugar & continue to mix throughly until evenly combined.
Store mix in a tightly covered container in a cool, dry place ( I use an old huge, restaurant sized pickle jar).
Before using, be sure to give the Master Mix a good stir as ingredients of different particle size & weight may settle at different levels over time. The Master Mix will keep for 3-4 months.
Here are a couple examples of muffins made with the Master Mix:
CORN BREAD MUFFINS:
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
1/2 cup honey
2 cups of Master Mix
1 cup yellow cornmeal
Preheat oven to 400 degrees.
In a large mixing bowel, mix eggs, buttermilk, veg. oil & honey until throughly combined.
Add Master Mix & cornmeal & stir until just combined
Spoon Batter into greased or paper lined muffin cups. Bake for 16-20 min or until toothpick inserted in the middle comes out clean.
ZUCCHINI-WALNUT MUFFINS
1/3 cup vegetable oil
2 eggs
1 cup grated zucchini
1/2 cup chopped walnuts
1 cup milk
2 3/4 cups Master Mix
I have quit a few recipes that are made with this Master Mix. A few examples:
Lemon Poppy
Banana Nut
Carrot Spice
Coconut Chocolate Chip
Blueberry-Oatmeal Crunch
Apricot
....and many more
Note: My grand parents came from Northern Italy. My grandfather was an avid vegetable gardener, he is the only one that I know who has successfully grown Fig Trees in Pittsburgh PA! . He had a wife & nine children to support during The Great Depression. During spring, summer & fall months he always made a Dandelion Salad with every dinner meal. He passed away when I was 16 years old and although I learned a lot from him I was young and didn't have enough wisdom to be a serious student...I'd give anything to have him back now.
The Humble Dandelion
Today's frugal recipe is easy, cheap, and extremely healthy. Dandelions are a nuisance to most people, but did you know they are edible and very healthy to eat? I will be doing some follow-up posts in the next couple of weeks on foraging for edible foods, so stay tuned... but today I will be focusing on dandelion greens.
There are many ways to cook and eat dandelion greens (just search Swagbucks and you will get a bunch of recipes). Below is my favorite way to prepare them.
You will need:
1 cup of dandelion leaves (pick younger leaves for a less bitter taste)
1 teaspoon olive oil
1 teaspoon vinegar
1 teaspoon Parmesan cheese
1.) Wash the dandelion leaves.
2.) Steam the leaves until they get 'wilty'.
3.) Toss the steamed leaves in the oil and vinegar.
4.) Sprinkle with Parmesan cheese.
This recipe makes two side-dish sized servings, or one larger serving. I like to serve these with fish.
WHY EAT A WEED?
Dandelions are one of the most healthy foods you can eat. Dandelion is rich in Vitamin A, C, iron, Luteolin, and calcium. It is a great food for promoting healthy kidney function and strong bones. And, it is available for free!
SOME "DANDY" TIPS
• Pick your dandelion leaves when they are young, even before the flower opens. The younger the plant, the less bitter it will taste.
• Pick plants that have not been treated with chemicals and are not regularly visited by dogs.
• Foraging for plants, like dandelions, is fun and rewarding. Just make sure you are not trespassing on private property.
I like a glass of red wine with my dinner so I end up with empty wine bottles. For some reason I simply can not bare to toss them all into the recycle bin (I use to lament over my idiosyncratic ways but now I just roll with them) anyways... since I couldn't have bottles with out jobs hanging out all over the house I had to appoint them jobs.
Refill with home made Baileys Irish cream (makes for a tasty Christmas Gift):
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Like just about everything else, coffee prices are going through the roof so of course, me being both poor & frugal I started looking into ways to make my coffee stretch as far as possible. Some brands of coffee already have chicory blended in and you can find chicory in the stores right next to the coffee -but- the price is every bit as high, if not higher than coffee itself ......so.... I did a little research into growing chicory and here's what I found:
How to Grow Chicory to Make Coffee
Brew coffee from homegrown chicory.
Chicory (Chicorium intybus) is a natural, caffeine-free alternative to coffee. When coffee supplies were limited during World War II, most U.S. "coffee" was made from chicory. The plant grows well throughout the United States and can often be seen as a wildflower growing along the roadsides, so it requires only minimal care. The leaves are also edible and can be used in salads.
Difficulty: Moderately Easy
Instructions
things you'll need:
Chicory seed
Coffee grinder
Sow the chicory seed in the ground in mid-spring. The seed should be no more than 1/2 inch deep. Rows should be 18 inches apart. Chicory will grow in full sun or light shade. The optimum soil temperature for germination is 65-75° F. Growth should be visible within 7 to 21 days.
Water as needed until plants are growing well. Once established, they require little care.
Thin seedlings to leave one plant every 10 inches along the row. The leaves of the plants you pulled out can be used in salads.
Dig the roots at the end of the growing season. They should be about 6 inches in diameter and 10 inches long.
Wash the roots thoroughly to remove garden soil.
Dice the roots and bake them until dried, then grind them up for coffee. Chicory can be used alone for a hot drink, or mixed 40-to-60 with coffee.
~Sounds pretty easy yo me so I think I'm going to give it a shot this year.
No more getting robbed at the grocery store!! All I have to do is save an empty pita bread bag and under the cover of darkness sneak the home made pita bread in it. Now if I could just find a way to fake out my son with Vegan Cheese...but my son's, siblings, friends just think I'm a crazy eccentric...*deep sigh*
Of course, I'm going to let my Bread Machine do all of the hard work (kneading & Rising) for me!
This looks easy, I wonder if these would make good personal sized pizza crusts. I donno, it looks kind of limp to be a pizza crust -unless- I try making it a bit thicker. My son is a pizza addict & it just about drives me insane when he wants me to buy pita bread for him to make a small personal sized pizza. The price of pita bread!!! How do they justify that ??
I've been saving my egg shells on the kitchen window seal. My son looked at me the other day with his: "My mother is totally nuts" look in his eyes and asked: " Mum, eggshells, really? Your saving egg shells now? Really?" I would have tried to explain my reasons to him but.... because in his mind, I'm just his crazy mother and no amount of explaining will help....poor kid.
¸¸.•*¨*••*¨*•.¸¸❤¸¸.•*¨*❤*¨*•.¸¸❤¸¸.•*¨*••*¨*•.¸¸
Egg shells in Your Garden
Crushed egg shells add valuable nutrients to soil. Calcium is essential for cell growth in all plants. Calcium is especially important for fast growing plants because they quickly deplete the surrounding soil of calcium. Egg shells should be washed before you place them in a compose or into your garden.
Make sure you crush the egg shells before you add them to your garden. Egg shells that are not crushed will break down very slowly.
Ways you can use crushed egg shells in your garden:
Instead of throwing eggs shells away, put them in the bottom of plant pots instead of stones. Egg shells are much lighter than stones and they are a great source of of nutrition.
Place egg shells in a circle on top of the ground surface around tender plant stems such as peppers, tomatoes, broccoli, cabbage to deter slugs and cutworms.
Place egg shells in the soil near tomatoes. Calcium is very useful to tomatoes because the extra calcium will help prevent blossom end rot.
Can egg shells be used along with coffee grounds?
Yes. Egg shells provide calcium to your garden while coffee grounds provide a high content of nitrogen to your garden. Calcium and nitrogen supplements (egg shells and coffee grounds) will help keep your garden soil and plants healthy.
