Thursday, January 29, 2009
Tapioca is a starch extracted from the cassava plant, which is a shrub-like plant native to South America. Cassava on its own has toxins which can be dangerous in large amounts. Therefore, the roots must be treated before they can be used in food products. The word for tapioca comes from the Tupi language of what is now known as Brazil. It integrates ty for “juice,” pya, or “heart,” and oca, for “remove.” The Tupi word for the food is tipi'oca, in a reference to the way in which the food is extracted. To make tapioca, the root is pulped and washed to leave the usable starch behind. The starch is heated so that individual granules will burst, and the resulting paste is reformed into a powder, flake, or pearl form.
Why were we even discussing tapioca? Because Wayne made us another delicious dessert! Some family members can't stand the texture of tapioca, but for those who do like it, this version was much better than our normal "back of the box" recipe.
Butterscotch-Nut Tapioca Cream
1 egg, separated
1/2 cup brown sugar
1/4 cup butter or margarine
2 cups milk
3 tablespoons tapioca
dash of salt
1/2 teaspoon vanilla
2 tablespoons chopped pecans
Beat the egg white until foamy. Gradually add and beat in 2 tablespoons of the sugar. Beat until mixture stands in peaks. Melt the butter in a small pan over low heat. Add remaining sugar and cook until dissolved. Put the egg yolk and 1/4 cup of the milk in a different saucepan and beat until well mixed. Add the remaining milk, tapioca and salt. Place over medium heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in the butter-sugar mixture. Gradually stir about 1/2 cup of the hot mixture into the egg white. Then add the remaing hot mixture and stir well. Add the vanilla and nuts. Let stand until cool, stirring once after 15 minutes. Chill well. Serve plain or with cream. Makes 4-6 servings.
Place 2 cups of whole wheat and 4 cups of water plus a little salt in the crockpot around 9 PM. Set it to turn on at 1 AM on low. Then at 6 AM it's done. Using a slotted spoon (it usually doesn't absorb all the water), take out your serving and dollop it with brown sugar and milk. Put the rest into the fridge and save for another use. (We either heat it in the microwave for breakfast another day, use it in bread dough, or add it to a casserole/stew for dinner.)
(You can also cook wheat by simmering it for 4-6 hours on the stove.)
Monday, January 26, 2009
Wednesday, January 14, 2009
Chicken & Wild Rice Soup
6 oz box long grain & wild rice, cooked as directed (about 3 cups)
1 tablespoon oil
8 oz boneless chicken breast, chopped
2 cups sliced mushrooms (8 oz. pck)
1 ¼ cup chopped onion (1 medium)
2 cloves garlic, crushed
3 ¾ cups chicken broth
½ teaspoon tarragon
¼ teaspoon thyme
1/8 teaspoon black pepper
1 ½ cups fat-free evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine, optional
Sauté chicken, mushrooms, onion and garlic in oil. Add broth and spices. Bring to a boil. Combine cornstarch with a small amount of the milk and stir into the boiling soup. Add the rest of the milk and the rice with the optional wine. Bring to a boil again. Makes 6 servings (approx 1 ½ cups and 250 calories each).
To make your own evaporated milk, combine 2 parts dry milk powder with 3 parts warm water and mix well. For 1 ½ cups, use ¾ cup milk powder and 1 1/8 cups water.
One medium onion, chopped
One rib celery, chopped
½ tablespoon butter
1 teaspoon curry powder
1 tablespoon parsley
3 cups chicken broth
Dash of salt and pepper
¼ cup flour
¼ cup milk
2 cups corn (fresh, canned or frozen)
1 cup cubed, cooked chicken
Briefly sauté onions and celery in butter. Stir in curry, parsley and chicken broth. Add salt and pepper to taste. Bring to a boil. Combine milk and flour and stir into soup. Add corn and chicken and heat through. Serves 4-5.
Next time I might try adding either rice or potatoes, but maybe not, because it was delicious without them.
1 cup chopped onion
1 cup chopped celery
2 cups chopped potatoes
2 cans (6 ounce) clams with juice
salt and pepper to taste
¾ cup flour
¾ cup butter
1 quart half-and-half
Simmer onion, celery and potatoes in juice of clams and enough water to cover vegetables. Cook until tender, about 25 minutes. Make a white sauce by melting the butter, stirring in the flour, and whisking in the cream. Cook until thick, then add to the vegetable mixture with the clams. Serves 6-8.
Make-Ahead Spinach Manicotti
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 ½ cups shredded mozzarella cheese, divided
¾ cup shredded Parmesan cheese, divided
2 teaspoons parsley
½ teaspoon onion powder
½ teaspoon pepper
1/8 teaspoon garlic powder
2 (28 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells
In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13” baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes. Serves 6.
We tried this recipe once using pasta shells, which I did parboil first.
The filling is really easy to mix together.
1 tbls instant minced onion
1 tbls parsley flakes
1 tbls cornstarch
½ tsp salt
¼ tsp instant minced garlic
1 tsp sugar
¾ tsp Italian seasoning.
Combine all ingredients and store in a cool, dry place.
Note: I usually just mix this the day I'm ready to use it. Maybe some day I'll get around to preparing little packets ahead of time.
1 pound ground beef
16 oz. can tomato sauce
6 oz. can tomato paste
2 ¾ cup water or tomato juice
1 pkg. seasoning mix (recipe above)
Brown ground beef and drain. Stir in the other ingredients and simmer for 30 minutes. Serve over hot cooked spaghetti.
Notes: I omitted the ground beef in the version pictured above, and used meatballs or shrimp instead. Usually I'll use a quart of bottled tomatoes instead of the water. And this is an excellent recipe for using Wheat/Meat!
Tuesday, January 13, 2009
1 tablespoon yeast
2 tablespoons brown sugar
1 1/2 cups warm water
5 cups flour
1 tablespoon gluten
2 cups warm water
2 tablespoons baking soda
1 package hot dogs
2 tablespoons butter, melted
Dissolve the yeast and brown sugar in the 1 1/2 cups of warm water. Let it sit for a minute or two, then stir in the flour, gluten, and salt. Knead in bread mixer or by hand for about 8 minutes, until smooth and elastic. Place in a greased bowl, turn to coat the entire surface, cover and let rise for 1 1/2 hours.
Combine the 2 cups warm water and baking soda in a shallow baking dish.
After the dough has risen, cut it into 12 pieces. Roll each into a rope about 18 inches long and wind it around a hot dog that has been patted dry. Dip into the soda/water solution for a second, and gently place on a parchment covered cookie sheet.
Let rise an additional 20 minutes. Bake at 450° for about 10 minutes. Brush with melted butter and sprinkle with Kosher Salt.
When you run out of hot dogs, just make pretzels.
Between the water bath and the cookie sheet, I briefly patted the pretzels with a clean towel so they wouldn't be dripping.
They taste fine without the extra Kosher Salt.
The original recipe called for 3 cups all-purpose flour and 1 cup bread flour. I've discovered that flour in Florida has a higher moisture content, so I always have to use more. I don't have bread flour, which is why I added the gluten.
Sunday, January 11, 2009
12 slices bacon, about 1/2 poud, crisply fried and crumbled
1 cup shredded Swiss cheese, about 4 ounces
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
salt and pepper to taste
Heat oven to 350°. Lightly grease a 9 or 10" pie pan. Sprinkle bacon, cheese and onion evenly in the pan. Combine the remaining ingredients in the blender and process until smooth. Pour into the pan. Bake for 50 minutes. Let sit for 5 minutes before serving. Serves 6.
You can find dozens of other variations here.
Here's my most recent variation:
Layer whatever you want (here it's hashbrowns and crumbled sausage) in a pie plate. Blend the batter and pour it in. Top with cheese and bake it. This particular quiche was delicious served with a dollop of salsa.
Disclaimer: This is not a "whole family" favorite, but I really like it!
8 1/2 cups flour
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, combine everything but the shortening. Then cut in the shortening. Store tightly-covered in a cool, dry place. Use in any recipe that calls for Bisquick.
Recipe taken fromMake-a-Mix By Karine Eliason, Nevada Harward, Madeline Westover
And here's a very simple recipe to use the mix.
Combine 3 cups Quick Mix with 3/4 cup water or milk. Drop by spoonfuls onto a greased baking sheet. Bake for 8-10 minutes at 450°. Makes 10-12.Drop
1 ½ cups flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ cup brown sugar
¼ cup flour
1 teaspoon cinnamon
2 tablespoons butter or margarine
½ cup chopped nuts, optional
Combine flour, sugar, baking powder and salt. Stir in egg, milk, and oil. Pour into greased 9” square baking pan. Combine brown sugar, flour and cinnamon. Cut in butter. Add nuts if desired. Sprinkle over batter. Bake for 25 minutes at 375°. Makes 9 servings.
Saturday, January 10, 2009
Thursday, January 8, 2009
Blueberry Coffee Cake
1 1/2 cups flour
3/4 cup quick oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup oil
1 cup frozen blueberries
streusel topping: ¾ cup flour, ¾ cup oats, ½ cup brown sugar, 3 tablespoons butter or margarine
Combine dry ingredients. Combine wet ingredients. Stir in blueberries. Spoon into 2 greased 8” cake pans. Combine streusel ingredients and sprinkle on top. Bake at 350° for 20-25 minutes. (Can also be baked as muffins.)
8/31/2017: Today I added a mashed banana to the batter and baked them as muffins. Preheat the oven to 450 degrees, then turn down to 350 degrees once you place the muffins inside. Bake for 15-18 minutes. Note also that the above amount of streusel topping will overflow your muffin tin; you can decide if you want to cut it back a bit or not.
(from The Complete Tightwad Gazette by Amy Dacysyn)
2 to 2 1/2 cups grain (white flour, substitute up to 1 cup with oatmeal, cornmeal, or wheat flour)
1 cup milk (dry – add water, or buttermilk)
1/4 cup fat (oil or melted butter, may be reduced if using a “wet” addition)
1 egg (or egg substitute)
Up to 1/2 cup sweetener (sugar, brown sugar, or honey – decrease milk)
2 tsp. baking powder (if using butter milk, add ½ tsp. baking soda)
1/2 tsp. salt
Up to 1 1/2 cups additions (dry: nuts, raisins, coconut, bacon, cheese, etc.; moist: blueberries, chopped apple, shredded zucchini or carrot, etc.; wet: applesauce, mashed banana, pumpkin pureé, canned fruit – drained, etc.; spices: any that will complement the additions such as cinnamon, nutmeg, orange peel, etc.)
Optional topping (cinnamon sugar, chopped nuts, oatmeal, etc.)
Combine dry ingredients. Combine wet ingredients. Mix together and put in greased muffin pan. Bake at 400° for 17-20 minutes. Makes 12. (Doubles and freezes nicely.)
The beauty of this particular recipe is its flexibility. It's a great way to use up bits and pieces of things hiding in your refrigerator. You can find it in a more readable format at this website.
1 cup flour
½ cup wheat flour
¼ cup wheat germ
2 teaspoons baking powder
¼ teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
½ cup brown sugar, packed
1/3 cup canola oil
1/3 cup low-fat milk
1 teaspoon vanilla
½ cup mini chocolate chips
Combine first five ingredients. Combine next six ingredients in a separate bowl. Mix the two and stir in the chocolate chips. Spoon into greased muffin cups and bake for about 20 minutes at 350°. Makes 12 muffins.
1/2 cup plain low-fat yogurt or sour cream
2 tablespoons Dijon-style mustard
1/4 teaspoon dried tarragon, crushed
2 cloves garlic
1/2 cup julienned carrot
2 cups julienned zuchini
9-12 ounces boneless chicken, cut into bite-size pieces
2 cups hot cooked rotini (or other pasta)
Combine yogurt, mustard and tarragon; set aside. Sauté garlic, carrot and zucchini in a non-stick pan until crisp-tender; set aside. Sauté chicken in pan, using a small bit of oil if necessary. Stir in vegetables and sauce and heat through. Toss with pasta and serve. Makes 4 servings.
Note: this was a little on the dry side, particularly once it was mixed with the pasta. Next time I might try adding a little skim milk to stretch the sauce while still keeping the calories and fat content down.
Like the previous post, this original recipe came from this book.
1 ½ cups flour
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Combine dry ingredients. Stir in liquid ingredients. Gently add blueberries. Spoon into muffins cups and bake at 400° for 17-20 minutes. Makes 12.
Because there were blueberries in the fridge that needed to be eaten, I promised Michelle blueberry muffins for breakfast. However, my way of fixing them was just as delicious, and much better for me, than hers: good old-fashioned oatmeal with fresh blueberries!
Tuesday, January 6, 2009
2 Tbls brown sugar
¼ cup cornstarch
1 Tbls sesame seeds
1 tsp fresh ginger, grated
1 tsp fresh garlic, minced
¼ tsp red pepper flakes
2 Tbls rice vinegar
¼ cup soy sauce
¼ cup sherry (optional – I often use the liquid drained from canned mushrooms as a substitute)
1 ¼ cup beef or chicken stock
Combine all ingredients and add to stir-fried meat (beef, pork, chicken, shrimp, etc.) and vegetables (mushrooms, broccoli, carrots, onions, celery, sugar snap pea pods, baby corn, water chestnuts, green beans, etc.). Bring to a boil to thicken. Serve over rice.
Monday, January 5, 2009
1 pound ground beef, browned with
1 onion, chopped
1 quart tomatoes
1 8-oz can tomato sauce
1 15-oz can kidney beans
1 17-oz can corn
1 package taco seasoning
4 cups water
Combine all ingredients and simmer one hour. Makes about 6 servings. Serve with grated cheese, sour cream, avocado, tortilla chips and/or corn bread if desired.
Made with wheat/meat*, a 2-cup serving is 225 calories for the soup.
*Someday I'll post the recipe for wheat/meat, but it's basically equal parts cooked cracked wheat mixed with browned ground beef. Somday has come! Here are the directions for wheat/meat.
Sunday, January 4, 2009
½ cup shredded low-fat mozzarella cheese
1 2 ½ ounce jar sliced mushrooms, drained
¼ cup plain low-far yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 medium (12 ounces total) boneless skinless chicken breast halves
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt
For filling, combine cheese, mushrooms, the ¼ cup yogurt, chives, parsley, and pimiento in a small bowl. Pound each chicken breast to 1/8” thick. Spread some of the filling on each chicken piece. Fold in the sides and roll up. Arrange seam side down in a baking dish. Brush chicken with the 1 tablespoon yogurt; sprinkle with bread crumbs and paprika. Bake at 350° for 20 to 25 minutes. Makes 4 servings at 205 calories per serving.
That's the original recipe, from Better Homes and Gardens New Dieter's Cook Book. I didn't have any yogurt so I substituted sour cream (which we prefer anyway), used larger pieces of chicken - 5 ounces each, substituted diced red pepper for the pimiento, and brushed them with milk to make the bread crumbs stick. Since our New Year's resolution is to count calories I can tell you that our variation increases the count to 250 calories per serving. However, it was a very delicious, and surprisingly filling, low-calorie entree, which we'll have again!
I'm not sure where I found this recipe - in my recipe binder it's just a scribbled note from 1994 - and it took a few tries to get it to turn out properly. However, now it's another delicious family favorite!
1 cup chocolate chips
1/3 cup milk
1 cup heavy cream
2 egg whites
1/4 cup sugar
Melt the chocolate chips in the milk. Cool thoroughly (very important). Whip the cream until it holds soft peaks. Fold into the chocolate mixture. Over a double boiler (or very low heat) beat the egg whites and sugar together until they form stiff peaks. This should take 5-7 minutes. Cool slightly and add to the chocolate mixture. Spoon into serving dishes and chill until ready to serve. Makes 8 servings at 275 calories per serving.
This dessert makes a lot of dirty dishes. But it's important to beat each ingredient separately and then combine in the order given. Otherwise it's grainy and not smooth. You also have to watch that the eggs don't cook too quickly. In fact, it's probably not even necessary to cook them - we didn't in the "olden days" - but it's probably safer. However, the end result is worth the tediousness. And it really doesn't take too long - I started the process this morning after waking up the kids and it was chilling in the fridge when we walked out the door less than an hour later.
1 cup skim milk
1 tablespoon sugar
2 tablespoons unsweetened cocoa powder
1 cup dry milk powder
1 tsp vanilla
16 ice cubes
Friday, January 2, 2009
1 ¾ cups milk
½ cup butter, melted
2 cups flour
4 tsp baking powder
½ tsp salt
1 Tbls sugar
Heat waffle iron. Combine ingredients and beat until smooth. Pour into waffle iron and bake until done. Serve with Maple-Apricot Syrup if desired (Combine ¾ cup maple syrup, ¼ cup apricot nectar and 1 Tbls butter and heat to boiling.)
Wayne made 7/28/84 - from Betty Crocker’s All Time Favorites
It's not the prettiest picture, but this is our favorite waffle recipe and it took us over a year to find a replacement waffle maker. Here is the first one in the new appliance!