Frugal Recipes

Oatmeal Muffin Recipe with 8 Healthy Options

February 17, 2015

Muffins are a great way to use up leftover fresh and dried fruit and an easy way to sneak some healthy whole grains into your family’s diet. Homemade muffins can be baked in large batches, and most times an oatmeal muffin recipe produces muffins that freeze well.

Baking muffins from scratch is also an excellent way to reduce food costs – they are much cheaper than store-bought granola bars and snack cakes and more nutritious as well. If you are a beginner baker and haven’t made muffins at home before, this oatmeal muffin recipe is a good place to start. Once you master the basic muffin recipe, experiment with additions or substitutions to create a muffin that your family loves.

Oatmeal muffins should be baked using large-flake oats or quick-cooking oats, NOT instant oats. Instant oats become mushy as soon as they are mixed with milk, oil, or other liquids, resulting in heavy and pasty muffins. This recipe for oatmeal muffins makes 12 small muffins, but can easily be doubled.

Basic Oatmeal Muffin Recipe Ingredients

1 cup sour milk made from Carnation powdered milk, water, and a tablespoon of vinegar.

1 cup quick cooking or large flake oats

1 egg

1/4 cup canola oil or organic grapeseed oil

3/4 cup organic all-purpose flour

1/4 cup whole wheat flour

1/4 cup brown sugar

2 tsp baking powder

1/4 tsp salt

1/2 cup dark chocolate chips

How to Make Oatmeal Chocolate Chip Muffins

Preheat oven to 425 degrees Fahrenheit. Grease a 12 cup muffin pan, or line it with muffin papers.

Make up 1 cup of sour milk. Pour 1 tablespoon of vinegar in the bottom of a mixing cup, add water and Carnation milk powder as per package directions. Pour the sour milk into a medium bowl and add oats. Pour 1/4 cup of oil into a measuring cup and add 1 egg. Beat together in the cup then pour it into the oatmeal mixture. Set aside to soak.

In a large mixing bowl, combine all-purpose and whole wheat flour, brown sugar, baking powder, salt and chocolate chips. Add any dry substitute ingredients now. Make a well in the center of the dry ingredients and pour in the wet oatmeal mixture. Combine gently until it is just mixed. Spoon into muffin pan, filling each about 2/3 full. Bake for 20 minutes, checking after 18. Cool in pan for three minutes, then finish cooling on a baking rack.

Lemon Cranberry Oatmeal Muffin Recipe

Instead of vinegar, use 1 tablespoon lemon juice to sour the milk. Grate 1 tbsp lemon peel and add it to the dry ingredients. Substitute 1/2 cup of dried cranberries for the chocolate chips.

Blueberry Oatmeal Muffins

Dust 1/2 cup frozen blueberries with 1 tsp flour to keep the blueberries from “bleeding” into the oatmeal muffin batter. Replace the chocolate chips with frozen blueberries and add 1/2 tsp almond extract to the wet oatmeal mixture for a delicious Blueberry Almond Oatmeal Muffin recipe.

Orange Date Oatmeal Muffins

Grate 1 tbsp orange rind into dry ingredients. Replace chocolate chips with 1/2 cup of dates that have been soaked in 1/2 cup of orange juice for about an hour.

Peach Almond Oatmeal Muffins

Substitute a fresh peach or canned peaches. for the chocolate chips. Dice 1 fresh peach into small pieces and mix into dry ingredients, or use 1/2 cup of well-drained canned peaches. Add 1/4 tsp almond extract to wet ingredients. After spooning the batter into the muffin tins, sprinkle the top of each muffin with a few slivers of almond.

Banana Chocolate Chip Oatmeal Muffins

Reduce the sour milk to 3/4 of a cup, and add 1 1/2 medium-sized mashed bananas to wet mixture. Kids LOVE the combination of bananas with chocolate, so be prepared to make a double batch of this one!

Applesauce Oatmeal Muffins

Reduce the sour milk to 1/2 cup and the cooking oil to 2 tablespoons. Add 1/2 cup of applesauce. If it is sweetened, you may wish to reduce the brown sugar to just under 1/4 cup. You can either omit the chocolate chips or substitute in 1/3 cup of raisins. This applesauce oatmeal muffin recipe can be made a little spicier with the addition of 1/4 teaspoon cinnamon. Delicious with coffee and baking any of these homemade oatmeal muffins will make your kitchen smell wonderful. Happy Baking!

1.5 Pound Whole Wheat Bread Recipe

January 28, 2014

I’ve been baking homemade bread for many years, and have tried literally hundreds of recipes. For years I baked bread in batches by hand – kneading, punching, and proofing each week so my family would have fresh, nutritious slices of bread for sandwiches or to accompany homemade soups or stew.

Once I got a breadmaker, I experimented to find the perfect whole wheat bread recipe that my kids would like. Eventually I discovered a recipe that uses whole wheat flour as well as all-purpose flour, and it works! (Here is a recipe for a 100 percent whole wheat bread recipe that I like too.) While I still have a breadmaker, now that we live off the grid, I find that it is a real energy hog. The kneading cycle draws steady power, but once the baking cycle kicks in our batteries start humming with the strain of keeping up. So I’ve adapted the recipe to use for both bread machine and by hand.

Now when I bake bread, I knead it by hand, or if the generator is on to power the house I will use the dough cycle on the bread machine to knead it – on my Black and Decker breadmaker this is setting #8 and it runs one hour and thirty minutes.

Here is the recipe that I’ve developed – it makes one 1.5 pound loaf. It is fairly dense, and slices really well for sandwiches. After a couple of days it is perfect for french toast too.

1.5 Pound Whole Wheat Loaf Bread Recipe

Ingredients

Whole Wheat Bread Recipe

1 cup hot water

2 tbsp softened butter

1/4 cup powdered milk

3 tbsp brown sugar

1 tsp salt

2 cups all-purpose flour

1 cup whole wheat flour

2 1/2 tsp active dry yeast

How to Make Whole Wheat Bread Using the Dough Cycle on Your Breadmaker

Add the ingredients for the whole wheat bread recipe into the bread machine in the order specified. Set to the dough cycle (on my breadmaker this is setting #8 and it runs for 1.5 hours). Once the cycle has ended, remove the dough from the breadmaker. On a floured cutting board or surface, punch it down and knead it for approximately three minutes. Lightly spray a loaf pan, and place the dough in the pan. Cover with a clean tea towel and let it rise in a warm place for 40 minutes.

Tip: You can let bread dough rise in an oven that hasn’t been turned on. Now that we have a large wood stove, which we run 24/7 during the winter, I like to place my loaf pans on the hearth beside it, where they stay warm. One of these days I’ll experiment with baking bread in a dutch oven right inside the wood stove.

Once the dough has risen, bake the loaf for 25 minutes in a 350 F oven. To check if the bread is done, remove it from the pan and tap the bottom. It should sound hollow.

Let the bread cool on a rack before slicing it. This recipe makes a dense, crusty loaf. For a softer loaf, cover it with a tea towel while it is cooling, or brush the top with butter or milk.

More Bread Recipes From Avamum!
Kamut Bread Recipe
Whole Wheat Cheese and Herb Bread
Bread Machine Recipes: Rolls, Pizza Dough, and White Bread

How to Make a 1.5 Pound Loaf of Whole Wheat Bread Without a Breadmaker

Though the ingredients are the same as when you use a bread machine, baking bread by hand means a different sequence of adding the ingredients.

Dissolve the yeast in 1/2 cup of the warm water. When baking bread by hand, I’ve found it’s better to use water that is warm rather than hot.

Use a large bowl and mix the flour and salt together, then make a well in the middle.

Dissolve your powdered milk and sugar in the second 1/2 cup of water and add your melted butter. Then pour the yeast mixture and the butter/sugar mixture into the well of the flour and salt.

Beginning in the middle, and using your hands, start combining the ingredients. The goal is to get the batter nice and smooth, without lumps. Keep scraping and folding in the batter that sticks to the sides of the bowl until the dough is soft.

Kneading Your Whole Wheat Bread Dough By Hand

Now is the fun part – the kneading! Think of it as a workout, and a great way to relieve stress or anxiety.

Kneading dough means grabbing it in your hands, then pushing it down and out with your palms and fingers, as though you are massaging the dough. Knead for 500 strokes or five minutes. Smooth it into a round ball. Then put it in another large, clean bowl and cover with a clean dishcloth, and put it in a warm place to rise for two hours. As mentioned above, I put my loaves of bread beside the wood stove to rise.

To find out if your whole wheat bread dough is risen, use a wet finger to poke a hole in it. If the hole your finger made stays indented, it’s ready. If not, wait another ten minutes then try again.

The Second Rising

The next step is to GENTLY press the dough down, flattening out all the air, and making a smooth, rectangle shape. Place it in a greased loaf pan, and cover it with a clean tea towel. The second rising should take about forty minutes.

The last step is the same as it is for the whole wheat bread recipe using the breadmaker.

Once the dough has risen, bake the loaf for 25 minutes in a 350 F oven. To check if the bread is done, remove it from the pan and tap the bottom. It should sound hollow.

Enjoy!

Tuna Noodle Casserole Recipe

March 22, 2012

Looking for a fast, cheap, and easy tuna noodle casserole recipe? You are in luck – there are hundreds of tuna casserole recipes tucked in cookbooks and recipe boxes all across the world. The combination of tuna, pasta, vegetables, cheese, a creamy sauce and a crunchy topping are common ingredients in tuna casserole, but the variations are endless.

Here is an easy tuna noodle casserole recipe that I developed over the years with lots of input from my family. I believe it began as the Campbell’s Mushroom Soup recipe, and then just evolved based on the needs of picky eaters and a mom who was trying to find a healthy tuna recipe. This recipe makes four medium sized servings, but if you have company or teenage sons then double it – use a 9 inch by 12 inch lasagna pan.

Ingredients:

2 cups of dry whole wheat macaroni noodles or other short pasta

1 tbsp extra virgin olive oil

1/2 cooking onion, diced

2 cans of flaked or chunked tuna, drained

2 cans of low-sodium cream of mushroom soup

1 1/2 cups frozen peas

1 tsp to 1 tbsp freshly ground pepper (depending on your family’s tastes)

1 rounded tbsp Dijon mustard

1 1/2 cups shredded low-fat cheddar cheese

3/4 cups crushed stale crackers

1 tsp dried parsley or chervil

How to Make This Tuna Noodle Casserole Recipe

Preheat the oven to 375 degrees Fahrenheit. Set the pasta to boil in lightly salted water. Add a little extra virgin olive oil to stop the pasta from sticking together. In a lightly greased 2 1/2 quart casserole dish, mix diced onion, tuna, soup, peas, pepper, dijon mustard, and 3/4 cup of the shredded cheese. Add the cooked pasta and mix well. Sprinkle the stale crackers, remaining cheddar cheese and dried parsley over the top of the tuna casserole dish. Place the casserole on a baking sheet and cook for about 30 minutes or until cheese is bubbling. Let it stand for 5 minutes before serving. Add a glass of low fat milk and a salad of mixed green salad for a well-balanced meal.

Tips:

Use flaked or chunked tuna packed in water instead of oil to reduce the fat content
Whole wheat pasta noodles add flavor and fiber to recipes. If you suspect your family will give you a hard time when you introduce whole grains into your cooking, begin by just replacing 1/4 to 1/2 of the amount of pasta with the whole wheat noodles. The next time you cook, add a little more…..then a little more….
Save your stale Ritz crackers, cheddar Goldfish crackers, other soda crackers or breadcrumbs for the topping.
This is a cheap family meal for the end of the week when you are low on groceries, or when you are looking for affordable family dinner recipes. This is a low-cost, high nutrient meal for your family, and the leftovers heat up well in the microwave.
This simple tuna casserole recipe is delicious on its own, but I like to add a little ketchup. Others in my family add mint sauce (ugh) or HP sauce.

Oatmeal Lemon Scone Recipe

February 28, 2012

Scones are one of the quickest things to make when you feel the urge to bake. Made with just a few basic ingredients, a good scone is buttery, light, and absolutely delicious slathered with either clotted cream or butter and raspberry jam (my favourite.) Scones also freeze well, and depending on your family size and their eating habits you can either make one large round scone and score the top into “slices” (as you would slice a pie or a round cake) or make a dozen small scones, similar to the tea biscuits found in some North American bakeries.

This is an easy scone recipe that evolved into a lemon oatmeal scone recipe as I experimented with various flavors and additions over the years. Two easy substitutions to try are cranberries or blueberries for the raisins. If you like oatmeal replace 1/2 cup of the all-purpose flour with quick-cooking oats (NOT instant!) A key piece of advice as to how to make scones: use a light hand when mixing the dough, or else the finished scone will be tough in texture and your children (and/or husband) will be tempted to throw them at unsuspecting visitors instead of eating them.

Happy Baking!

Ingredients:

2 cups all-purpose flour

1 cup quick cooking oats

1/2 cup white sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter

1 large egg, beaten

juice of 1/2 lemon

two percent milk

1 cup raisins

Method:

Preheat oven to 400 degrees Fahrenheit. Grease a cookie sheet (I keep my butter wrappers and grease the pan with these.) Using a large mixing bowl, combine flour, oats, white sugar, baking powder, baking soda, and salt. With a pastry blender or two butter knives, cut in butter and combine until the mixture resembles coarse peas. Break an egg into a glass measuring cup, and beat well. Add the juice of 1/2 lemon. Pour in enough milk to make 1 cup of liquid. Mix well and let it sit for five minutes.

Make a well in the middle of the flour mixture, and pour the liquid in, mixing with a light hand as you pour. Add in raisins. Turn the dough onto a lightly floured cutting board and knead gently, only until the dough is well-shaped and not too crumbly. Shape into twelve individual scones and place on the buttered baking sheet. Bake for 15 minutes, checking after 12 minutes. They will be ready when the tops are browned. Cool on the baking sheet for three minutes, then on a cooling rack. Serve warm with butter and jam. Yummy!

Baked Penne

February 23, 2012

Baked penne is one of those classic comfort foods and a great way to sneak vegetables into your family dinner. The key to this delicious and nutritious vegetarian casserole is the chunky vegetable pasta sauce. While I used Catelli Garden Select Six Vegetable Recipe Pasta Sauce from a jar, you can easily substitute your favourite homemade pasta sauce – just be sure to include lots of chunky veggies like carrots, zucchini and peppers. If your family prefers a little spice, add some paprika to this dish to really make it zesty, but if you have little ones at home they might prefer the blander version.

This is another easy vegetarian casserole recipe for freezing or taking to a potluck. It can also be doubled or tripled and makes a simple addition to your family’s freezer cooking menu. If you want extra protein, add some chopped tofu to the pan with your garlic and onions, or mix in a cup of shredded cooked chicken with the penne noodles and fresh basil.

Hope you and yours love this recipe as much as my family does.

Happy Cooking!

Ingredients:

700 grams of penne (about 3/4 of a 900 gram bag works well)

2 tablespoons olive oil

1 clove garlic, crushed

1/2 cooking onion

1/4 cup flour

1/4 tsp salt

1 1/2 cups 2% milk

1 egg

1 700 ml jar Catelli Garden Select Six Vegetable Recipe Pasta Sauce

2 cups shredded low-fat Mozzarella Cheese

1/4 cup freshly grated Parmesan Cheese

1 tsp dried oregano

1/4 cup chopped fresh basil

1 tbsp red wine vinegar

Method:

Preheat the oven to 375 degrees Fahrenheit. Fill a large pot with water and boil the penne noodles. While they are cooking, grease a 9 x 13 baking pan. In another large pot, brown the garlic and onion in olive oil. Add the flour to the garlic and onion, stirring constantly for two to three minutes until the flour is boiling. Slowly add the milk and salt, stirring so it doesn’t stick to the bottom of the pan. This is your white sauce. It should only take about four minutes for the sauce to thicken. Remove from heat.

Drain the penne noodles and pour them into a bowl. Mix in the egg and the white sauce. Pour the Pasta Sauce into a medium bowl and mix in the dried oregano and chopped fresh basil. (You can use two tablespoons of dried basil if you don’t have the fresh stuff on hand. But seriously, get a basil plant for your kitchen – SO worthwhile.) Mix in the red wine vinegar, then pour about three quarters of the Pasta Sauce mixture into the large bowl, blending with the penne. Add 1 cup of the shredded low-fat Mozzarella Cheese, and blend well. Pour the pasta noodle and sauce mixture out of the large bowl and into the prepared baking dish. Spread the leftover Six Vegetable Recipe Pasta Sauce over the top (use the back of a large spoon to spread it neatly) and top with the remaining Mozzarella Cheese and Parmesan cheese.

Bake for about 30 minutes. This recipe serves 6 – 8 adults and is a kid pleasing recipe too!

Leftover Mashed Potatoes Recipes

February 16, 2012

Our family loves mashed potatoes, and before I go any further – NO this is not a recipe for my husband’s great mashed potato recipe! We try to have at least one good meat-and-potatoes style meal each week, and always cook up a big batch of mashed potatoes to serve with our steaks or roast.

Potatoes are a great source of Vitamins C and B6, and they are inexpensive and filling as well. For families on a budget, potatoes should be a weekly staple on the grocery list or a must-have in the garden. Save the peels to compost, or simply mash them up with the flesh of the potato for added nutrients.

Mashed potatoes are easily transformed from a tasty side-dish to the main feature of a family meal. Here is a quick and easy recipe I developed last night with leftovers from the past few days. There are many recipes for leftover mashed potatoes, many of them for potato pancakes, and we will add as many as we can over the next few weeks. This is a great choice for a meal towards the end of the week, when you have a variety of leftover ingredients. Get creative with what you have; the hallmark of frugal and tasty recipes are adaptability. As long as I have a few onions and garlic around, I can usually come up with a dish that pleases most if not all of the family.

Ingredients:

1 small cooking onion, diced

1 clove of crushed garlic, or 1 tsp garlic in oil

1 cup of chopped leftover ham

5 strips of bacons, chopped into bits

5 cups leftover mashed potatoes

3/4 cups green peas

1/2 red, orange, green or yellow pepper, chopped.

Method:

In a large frying pan, cook your bacon if needed. If the bacon is already cooked, simply toss it into the pan, and when it starts to sizzle a little add the chopped ham, garlic and onions. Cook until the onion bits are translucent, stirring frequently. No butter or oil is needed – there is enough grease in the bacon and ham. Add the chopped red pepper and stir for another minute or two. The mashed potatoes can either be added into the pan with the green peas and stirred until the whole mixture is warmed through, OR the mashed potatoes and peas can be warmed in the microwave and then combined with the bacon, onion and pepper mixture in a large bowl. A prettier way to serve this mashed potatoes recipe is to spoon the potatoes onto each plate, then top with the bacon pepper mixture and garnish with a sprig of fresh parsley or fresh cilantro.

This is also a good recipe to use when camping – and it is delicious when made on a campstove or in a cast iron frying pan – the smoky campfire taste just adds to the flavour!

Apple Sour Cream Coffee Cake

February 14, 2012

I LOVE coffee cake for three reasons: 1. It is easy to make. 2. I can use up leftover fruit. 3. It is delicious!

There are many easy coffee cake recipes out there, but this is one of my favourite as we often have just one or two apples left by the end of the week. If we have had perogies or Mexican food for dinner earlier in the week we will usually have a little sour cream left over too, and we are also usually down to our last egg. This recipe for apple coffee cake makes good use of these leftovers, only uses 1 egg, and is easy to whip up and pop in the oven. I made this apple cake without cinnamon last week, and it was very good, but feel free to add 1 teaspoon of cinnamon to the crumb mixture if desired.

This is a good breakfast coffee cake as it isn’t too sweet, but it could easily be served as an apple snack cake (cut into small squares.) To serve it for dessert, warm it up a little and add a dollop of vanilla ice cream or whipped cream.

You can easily substitute other fruit for the apples in this coffee cake recipe. Try pears, peaches, plums, or 1 1/2 cups of blueberries or Saskatoon berries. If you are baking a blueberry sour cream coffee cake, freeze the blueberries for 1/2 hour then sprinkle a little flour with the half-frozen berries to keep them from getting mushy and colouring the coffee cake purple! While it might taste good, a big purple block is sure to turn off any picky eaters in your family.

This apple sour cream coffee cake marked the first time I used my new silicone bakeware, and I made it in the square 9 inch pan. While I did grease the silicone with butter, I don’t think it was needed, as the silicone was so flexible it simply peeled away from the cake. Give this recipe a try – and if you make any substitutions and would like to recommend them – by all means drop us a line. Happy Baking!

Ingredients:

2 1/2 cups all-purpose flour

1 1/4 cups brown sugar

3/4 cups room temperature butter or Parkay margarine

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup sour cream

1 teaspoon organic vanilla extract OR 1/2 teaspoon organic almond extract

2 Granny Smith or other tart apples, peeled, cored, and diced

Method:

Preheat oven to 375 degrees Fahrenheit. Butter a 9 inch square pan and set aside. In a large bowl, use a fork to combine flour, brown sugar, butter and cinnamon if you are using it until the mixture is crumbly. Use a tablespoon to spoon out about half of the crumb mixture, and press it into the pan evenly to form the crust.

Add baking soda and salt to the remaining crumb mixture in the bowl, and mix it well. Make a well in the middle for your wet ingredients. Use a small bowl to whip together the egg, sour cream, and vanilla or almond extract. Pour the wet ingredients into the well in the crumb mixture, and mix gently with a fork – do not overmix or the dough will be tough. Add in chopped apples or other fruit or berries and mix gently. Use a spatula to scrape the coffee cake dough mixture into the prepared pan. Bake for 60 minutes, then insert a knife into the centre. If it comes out clean, cool in the pan on a rack, but if there are sticky bits on the knife put it back in for another ten minutes.

This apple sour cream coffee cake is a perfect recipe for baking with kids, and provides a great way to use up leftovers, and experiment with different fruit and flavor combinations. If you choose to make a Blueberry Sour Cream Coffee Cake, adding 1 tbsp of lemon juice is a nice touch. This coffee cake also freezes well, and makes a good option for a potluck, church lunch, or to drop off at a neighbour’s house.

Easy Taco Soup Recipe With Chicken, Beef, or Beans

February 4, 2012

This easy taco soup recipe makes use of leftover chicken or ground beef.

I always cook more chicken than needed for a recipe, and freeze individual cooked chicken breasts for soups, stews and casseroles. One large chicken breast can be stretched into a delicious, nutritious and frugal meal to satisfy a family of four by adding vegetables, broth and a starch.

While chicken breasts are expensive grocery items if used as “the star” of a meal, they are super for nights when a frugal and comforting soup is needed. This recipe evolved out of trying to use up leftovers from three dinners – and I know that cream of mushroom soup isn’t a traditional Mexican ingredient, but it works in this recipe!

Easy Taco Soup Ingredients:

1/2 onion

2 tbsp chopped garlic

2 tbsp extra virgin olive oil

1 large meaty chicken breast, cooked

1 can condensed cream of mushroom soup

1 28 ounce can diced and spiced tomatoes

2 cups of water

2 packets or cubes of low sodium chicken bouillon

1/2 tsp chili powder or taco seasoning mix

1/4 tsp freshly ground pepper

2 bay leaves

1/2 tsp thyme

3/4 cup frozen corn kernels

1 cup brown rice, uncooked

How to Make Easy Taco Soup:

Using a large saucepan, brown chopped onion and garlic in the olive oil over medium high heat. Add soup, diced tomatoes and their liquid and water. Reduce the heat to medium.

While this is warming, shred the chicken with two forks. I do this on a glass cutting board. By the time I have finished shredding the chicken the soup is warm, and I simply slide the chicken into the pot.

Add chicken bouillon and chili powder. Experiment with the amounts. You and your family may prefer to increase the chicken bouillon and reduce the chili powder or taco seasoning for a less spicy soup, or decrease the bouillon and increase the chili powder for a zestier flavor.

Stir in pepper, bay leaves and thyme. Add the frozen corn kernels and uncooked brown rice. Turn heat down to low and simmer for 30 minutes. Remove bay leaves and serve with homemade rolls or bread, toasted tortilla strips and a light salad for a heartier meal.

Taco Soup Options:

This recipe for easy taco soup can easily be made with leftover cooked brown rice, or by substituting cooked ground beef for the chicken. Simply add 10 minutes prior to serving.

For vegetarians or flexitarians or as a Meatless Monday Soup option, use red kidney beans, black beans or lentils instead of chicken. Leftover ham, sausage or cooked shrimp are also delicious additions to this frugal and hearty soup.

Recipe for Pork Loin Roast

February 3, 2012

Winter is the perfect time to try new recipes for roasts. One dish oven roasts are some of my favorite recipes, and I try to experiment with variations of spices, herbs and vegetables. Cooking a Sunday roast is a great way to use up leftover vegetables from meals served earlier in the week; wilted celery, rubbery potatoes and floppy carrots are all transformed into delicious sides for an oven roasted pork loin. This recipe for pork loin roast calls for two boneless pork loins, and makes five generous servings. It also provides great leftovers; slice up the roast pork loin slices for sandwiches or add to a rice dish for a delicious and healthy pilaf on Monday or Tuesday. Dijon mustard and marmalade add wonderful flavor without adding extra fat. This is a very pretty dish that is also a good choice for a special company dinner. If you plan to prepare this ahead of time, then pop it in the oven right before serving, sprinkle a little lemon juice over the vegetables so they don’t brown.

Ingredients:

2 large pork tenderloins

3-5 large cooking potatoes, scrubbed and cubed

2 cups of any combination of chopped carrots, sweet potatoes, yams,

zucchini, turnip, parsnip, apples

1 large onion, chopped

1/4 cup marmalade

3 tablespoons Dijon mustard

1/2 teaspoon freshly ground pepper

2 tablespoons + 1/4 cup extra virgin olive oil, separated

2 -3 tablespoons of dried rosemary OR thyme

Method:

Preheat oven to 375 degrees Fahrenheit. Rinse pork loins and pat them dry. Lightly oil a roaster or large casserole. Place the pork loins in the roaster. Use a small bowl to combine the marmalade, Dijon mustard, freshly ground pepper and 2 tablespoons of the olive oil. Mix together well. Spoon over the pork loins, covering as much of the meat as possible. In a large mixing bowl, combine all the chopped vegetables to be roasted with the remaining olive oil. Toss well so each piece is coated. Carefully arrange the vegetables around the pork loins in the roaster or casserole. Sprinkle the dried rosemary over all the vegetables and pork. Bake, uncovered, for 50 minutes to an hour, tossing the vegetables if desired at 30 minutes. Serve with whole grain bread and y ogurt parfait for a fully balanced meal.

3 Bean Chili

January 18, 2012

Vegetarian chili is a hearty meal that is enjoyed equally by vegetarians and meat-lovers. Chunky vegetables in a flavorful sauce, accompanied by a green salad and crusty bread makes a filling meal. Chili is a great make-ahead dish, and the taste actually improves after a couple of weeks in the freezer which gives the herbs and spices a chance to mingle. Using three different beans makes this a robust 3 bean chili recipe sure to please everyone.

1 medium onion, diced
2 cloves of garlic, minced, or 2 teaspoons of garlic in oil
1/2 cup of chopped celery
1/2 cup chopped carrots
1 1/2 to 2 tablespoons of chili powder
1 teaspoon of dried oregano or 1 1/2 tablespoons fresh oregano
1/4 teaspoon freshly ground black pepper
1 28 ounce can chili-style stewed tomatoes
1 14 ounce can tomato sauce
1 19 ounce can of red kidney beans, drained and rinsed
1 19 ounce can of black kidney beans, drained and rinsed
1 19 ounce can of white beans (use either Great Northern beans or cannellini beans)
1/4 cup chopped fresh coriander, or four squares of frozen coriander.

Method:In a large saucepan, heat oil over medium-high heat. Brown onion and garlic for three minutes or until the onion is translucent. Add chopped celery and carrots, stir for three minutes. Add chili powder, oregano and pepper, mixing in well. Add can of undrained tomatoes, tomato sauce, and the three drained and rinsed cans of beans – the most important ingredients in this three bean chili recipe! And use your imagination – there are many recipes for vegetarian chili out there that have evolved from trial and error. Bring chili to a gentle boil, then reduce heat to low and cover. Simmer slowly for about and hour and a half. Remove from heat, remove cover and let it cool – it will take about half an hour. Then put the whole saucepan in the fridge and leave it there until it is cold. Transfer chili to a freezer safe storage container and freeze for up to eight weeks. This is an easy dish to pull out on a weeknight.Thaw it in the fridge overnight, then transfer to a 13 x 9 pyrex dish. Carefully sprinkle in chopped fresh coriander, cover with tin foil and bake at 400 degrees F for about 45 minutes. This recipe makes 4-5 medium sized adult servings.

This recipe is easily adapted for a slow cooker or crockpot. Once the onion, garlic,carrots and celery have browned, pour them into a crockpot and add the remaining ingredients. Simmer on low for 7-8 hours or on high for 3-4 hours.
Double or triple this recipe for an economical potluck dish. Serve over homemade cornbread, fresh bread, white or brown rice, or noodles.
Beans are an excellent source of vegetable protein, but vegetarians must pay attention to the amount of grains, cereals, nuts and seeds they eat in order to ensure they are getting enough complete protein in their diet.

Raisin Bran Cookies

January 14, 2012

My family loves cereal. Cold cereal, hot cereal, healthy cereal, and not-so healthy cereal too. We eat it for breakfast, for mid-morning snacks, for bedtime snacks. While we try to minimize the the number of half-eaten boxes of cereal taking residence in our cupboards, pantry, and on the kitchen counter, invariably a box is forgotten or overlooked and the unthinkable happens. It goes stale. Avabrothers and Avadad refuse to eat it. What do they do? Open another box of cereal, of course. What does Avamum do? I sneak it into my weekly baking.

One of the best boxed cereals for baking is raisin bran cereal. Raisin bran cereal recipes are among my favorites; the full flavor and texture of the bran flakes coupled with juicy raisins make it a star in the quickbread, muffin and cookie departments. Here is a recipe for raisin bran cookies that is based on a chewy oatmeal cookie. I like to crush the raisin bran a little by squishing it with my hands through the waxed paper bag prior to measuring it out. For a little variety add 1/4 cup of slivered almonds. Delicious.

Ingredients:

1 cup butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated white sugar

1 large organic egg

1 tsp organic vanilla extract

1 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp ground cinnamon

2 cups rolled oats (NOT instant)

1 cup Raisin Bran Cereal

1/2 cup raisins

1/2 cup mini dark chocolate chips

Method:

Preheat your oven to 375 degrees fahrenheit. Cream butter, brown sugar and white sugar together in a large bowl until smooth. Beat in egg and vanilla. Use a medium bowl to combine the flour, salt, baking powder and cinnamon. Pour this dry mixture into the butter mixture in the large bowl, stirring as you pour. Pour in the Raisin Bran Cereal, rolled oats, raisins and chocolate chips and mix. The batter will be lumpy. Use a generous teaspoon to drop cookies onto a baking sheet. Bake for 10 minutes. Cool on pan for 3 minutes, then finish cooling on a baking rack.

Check in regularly for upcoming Raisin Bran Cereal Recipes!

Sloppy Joe Recipe

November 11, 2011

Autumn is our favorite time of year, and not just because kids go back to school, the weather cools and the leaves are gorgeous shades of red and orange and yellow. Autumn equals football season at our house, with long hours of practice, weigh-ins, protein powder, and terrible smells coming from stinky equipment in the front hall. When gameday arrives, the excitement is palpable, and we enjoy every minute as parents in the stands, regardless of the weather. Through sleet, snow, wind and rain, one thing is certain. Mom does not want to cook when she gets home. This is the season that my slow cooker gets a real workout, and one of the great gameday meals for families with kids in football (or hockey) requires a good Sloppy Joe recipe and a slow cooker.

A messy and delicious saucy mixture to serve over toasted bread, buns, or even mashed potatoes, there are conflicting stories regarding who invented the recipe for Sloppy Joes. One story is that a cook in Key West developed it, another claims a man named Joe in Sioux City Iowa is the father of the beloved American dish. There isn’t one definitive original recipe for Sloppy Joes, instead there are many, many variations. This recipe includes vegetables and there is a Vegetarian and Turkey Sloppy Joe Recipe following the instructions. If you prefer not to use a crockpot, cook it in a large saucepan over low heat, stirring from time to time. Serve your Sloppy Joes over toasted bread accompanied by caesar salad and a glass of milk for a healthy, hearty, and easy meal on gameday.

How to Make Sloppy Joes From Scratch

Ingredients:

2 pounds extra lean ground beef

2 heaping tablespoons chopped garlic in oil

1/2 cooking onion, diced

1 green pepper, chopped

2 carrots, diced

2 celery stalks, diced

1 cup Heinz ketchup

1/4 cup Diana’s Maple Smoked Hickory Barbeque Sauce (or whatever type of bbq sauce you have on hand)

2 tbsp brown sugar

3 tbsps French’s regular prepared mustard

2 tbsps + 1 tsp vinegar

2 tbsps + 1 tsp Worcestershire sauce

1 heaping teaspoon chili powder OR Taco Seasoning mix

12 whole grain buns or sliced bread

Method:

Using a large skillet, cook the onions, garlic and ground beef in a little oil over medium high heat. Once the ground beef is completely browned, ensure all fat is drained off then pour the ground beef mixture into a slow cooker (at least a 3 1/2 quart size.) Add all remaining ingredients except the whole wheat buns or bread. Give the mixture a good stir and cover. Set at low for about 6 hours or on high for about 3 hours. Just prior to serving, toast the buns or bread.

This recipe makes approximately 12 hearty servings.

Variations:

For a spicier Sloppy Joe recipe add 2 small finely diced jalapeno peppers, or increase the chili powder to 2 tablespoons. If you are really brave, try both.

For a richer flavor, replace the brown sugar with 3 tablespoons of blackstrap molasses.

For Vegan or Vegetarian Sloppy Joes, simply omit the ground beef and add 2 more carrots, 2 more celery stalks, and one pound of tofu.

Turkey Sloppy Joes are delicious; experiment with seasonings as you may find need to add 1/2 teaspoon more of chili powder or taco seasoning.

Leftover Turkey Pot Pie

October 26, 2011

Our family LOVES Thanksgiving – in fact, we love the autumn in general. Kids are back to school, football season starts, the air is cool and crisp, it’s all good. Of course we have a big turkey dinner with all the trimmings, and there is usually lots let over. After extended family members head home with their “care packages” of leftover turkey, squash, Mom’s great stuffing and Auntie’s delicious desserts, we usually still have turkey leftover.

Using Your Leftover Turkey

Luckily there are many frugal turkey recipes that make great use of leftover turkey, and even some very good inexpensive thanksgiving recipes that can be used for your main holiday dinner. The basics remain the same; turkey and vegetables in a creamy sauce with seasonings and a yummy topping. Some leftover turkey pot pie recipes use crescent rolls or stuffing for toppings, other use biscuits, and still others call for homemade pastry. Pan pies or pot pies are easily made in a casserole or oven-safe glass dish, and turkey leftovers can be transformed into other casserole recipes by mixing rice or cooked pasta into the cream turkey mixture and topping it all with shredded cheddar cheese instead of pastry. Use this recipe as a starting point for your own version of turkey pot pie – happy cooking!

Turkey Pot Pie Recipe Ingredients

2 tablespoons of garlic

1/2 cup chopped onion

1 cup low sodium condensed cream of mushroom soup

2 tbsp zesty Italian salad dressing

1/4 tsp freshly ground black pepper

1/2 tsp thyme

3 cups mixed frozen vegetables (I use the corn, peas and carrots mix)

1/2 cup cranberries (optional)

1 1/2 cups shredded or bite-sized chopped turkey pieces

1 tbsp freshly squeezed lemon juice

1/2 cup frozen hash browns

1/2 cup shredded cheddar cheese

1 tin Pillsbury Crescent Rolls, unrolled

Method

Preheat oven to 375 degrees Fahrenheit. In a large skillet, brown the onion and garlic in olive oil over medium-high heat. Lower the heat to medium-low and stir in the mushroom soup and salad dressing. Any sort of Italian-style salad dressing will do – this works with the sundried-tomato and the creamy Italian dressing as well. Add the pepper and thyme and vegetables, stirring between additions. Frozen vegetables have enough moisture in them to create a nice creamy base, but if you are using fresh vegetables add 1/4 cup of milk, chicken stock or water to the mixture. Add cranberries if you are using them. My kids don’t like it when I do this but I thought it was a superb addition. Finally, add in your turkey bits, lemon juice and hash browns and heat through. The hash browns stretch this dish a little further; leave them out if you want a creamier turkey pot pie.

At this point you can freeze the turkey pot pie base mixture for later use – it freezes very well. It can be frozen when it is completely put together, but I use the crescent rolls and I find that they don’t freeze well in their uncooked state.

Pour the mixture into a 9 x 13 glass lasagna dish OR a 2 1/2 quart casserole dish. Sprinkle shredded cheese over the mixture, and then top with crescent rolls, stuffing, Bisquick or homemade pastry. Sprinkle with dried parsley or brush with egg white if you would like a glistening top to your leftover turkey pot pie. Bake for about 25 minutes.

This recipe makes 4 to 6 good sized servings of leftover turkey pot pie.