HOME-CANNING SPAGHETTI O'S

At first I just quickly canned the picked garden tomatoes until I had them coming out my ears. Then, the next year I decided to branch out and make easier recipes that were ready to eat like the following Spaghetti O's soup recipe. That was so successful the next year I branched out again and make up a pizza recipe ready to use when needed. That was quickly used up and never enough stored. I was on to something... and continued to collect more such canning home recipes. Here's one was my children’s favorite. When they got home from school they wanted spaghetti-O soup. That’s what they name it because I canned it with sometimes some alphabets noodles or round spaghetti O's. I never had any left-overs for the next year so I had to replace them ever year after. It's nice to blend some of the tomatoes in a blender or food processor however, it pleasant to have some cut into very small chunks, not to many or big. The children will not like them. This is of course optional.
Spaghetti- Or Spaghetti O’ Soup
About 10 quarts tomatoes (Measure it out with qt. canning jars after you've blended the garden fresh organic tomatoes. (Also, you can use up your old canning jars plain tomatoes.)
1 cup chopped celery (or equivalent; celery seeds-1 tbs for some tastes?)
3 chopped onions
4 chopped green peppers
4 Tbs. salts
3 bay leaves (take out afterwards and is optional)
8 Tbs. sugar or 4 tbs. honey (agave, or Stevia for diabetics)
1 tsp. pepper
Herb of choice (just a bit of some chopped curly parsley or basil?) or any herb out of your garden is nice for a rich flavor and a tiny bit of green in the bottle. Use whatever herb you grew....
While cool mix with 14 Tbs. flour or/and 4 Tbs. cornstarch and delude in a small amount of water to easily add to the tomatoes.
*Last minute add some butter to taste (I added quite a bit for flavor, but optional)
Lastly, just before processing add round small round uncooked macaroni’s (must process immediately) or, (A B C’s macaroni’s will work)
Cook 20-30 minutes
Process 15 minutes
This was so well like that the children went to the pantry after school and heated it up this ready-made soup to eat. None was left for the winter.
These are more "method" recipes, spice them to suit your family need and likes. In a hurry keep Italian Seasoning on hand and sub. in this recipes. Myself I've change the recipe to what I have on hand as you can see. Don't do all the herbs or seasoning at one time. Choose one.
* The small round spaghetti Os's come in very small packages. They go on sale one a year so keep your eye out for them and buy up. You can sub the pin wheels. Don't get too carried away on the macaroni's. I found the children like it more soupy with Cheetos's as a garnishment.  You really can't make too much of this soup...it will go first and not last long if you do a good job.
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MORE HEALTHY CANDY RECIPES

Molasses Candy
1 ½ cups molasses
¾ cup raw sugar
1 tbs. vinegar
1 tbs. butter
1/8 tsp. baking soda
1/8 tsp. sea salt
Combine molasses, sugar and vinegar and cook to a hardball stage. Add butter, soda, and salt. Remove from heat and stir until the soda is blended, then pour onto a greased cookies sheet or platter spray with Spam. When cooled, pull between greased fingertips until white and stiff. Break or cut into pieces. Wrap in wax paper.

Whole Wheat Candy
What candy can you buy that provides you with natural fiber?
1-cup butter
1 ½ cups whole-wheat flour
nuts, coconut, sesame seeds
1-cup honey
1 cup peanut butter (other nut butter will give a different flavor)
Melt butter, honey and peanut butter. Add flour. Cook and stir a few minutes. Add in nuts coconut or sesame seeds another seed that is your favorite.

Honey Caramels
2 cups honey
1 can evaporated milk or heavy cream
3 tbs. butter
1 cup chopped nuts
Pinch of salt
1 tsp real vanilla
Mix honey and milk then cook until it forms a firm ball (255 degrees.) Stir in butter, nuts, and salt. Pour onto buttered dish. Cool and cut. Next is a variation of this recipe

Almond Joy
1 cup powdered milk
1-cup coconut
½ cup honey
1 tsp. vanilla
¼ tsp salt
1 cup chopped almonds for topping
Chocolate
1 recipe of honey caramels
Mix honey, milk salt and vanilla together. Add coconut and press mixture in a small square pan. Add 1 cup chopped toasted almonds on top. Pour a layer of hot honey caramel over all the candy. Cool and cut into small squares (bars) and dip into chocolate.

Homemade Marsh mellows
I had looked for this recipe for a long time because I don’t like marshmallows made from cornstarch.
2 envelops plain gelatin (you can buy vegetarian gelatin from Health Food Stores)
1 cup boiling water
Pinch of salt
4 Tbls. Cold water
2 cups sugar
With ½ tsp. any flavored gelatin in bowl with 4 Tbs. water. Stir to soften. Add boiling water, sugar, salt, and flavoring. Vanilla can be used. Beat with mixer until thick. Approximate time 10-15 minutes or just before it peaks. Fill cake pans with 2-3 inches of flour, cornstarch, or powdered sugar. Cool and cut with scissors i.e., or make imprints with an egg molds filled with the marshmallow mixture.
Candied Walnuts (sub. any nut meat)
1 tsp. cinnamon (or cinnamon oil)
1 cup raw sugar
½ cup canned milk
1 lb. Nuts (walnuts)
1 tsp. vanilla
1 cup brown sugar
4 tsp. water
Combine cinnamon, sugar, canned milk and water. Bring to a soft boil. Take from heat and add vanilla and stir in nuts to mixture, place on wax paper. Distribute the nuts coating them evenly. Let it stand for about 10 minutes and then break apart.
Any of these recipes can be covered with melted dark chocolate.

English Toffee
1 cup raw sugar or sugar
3 tbs. water
1 14 ounce chocolate bar (grated)
1-cup butter
1 tsp. vanilla
1 cup chopped nuts
Cook sugar, water, butter, and vanilla together until it is bubbling and is nearly to hardball stage. Pour sugar mixture on foil fitted on a cookie sheet. Spread ½ of the grated chocolates over it and ½ the nuts. Turn foil over quickly onto another foil covered cookie sheet and cover with the remaining chocolate and nuts. Cook the crack with a knife to break into smaller pieces.


Fudge (Pudding style)
1-cup sugar
1 small packages chocolate pudding
½ cup evaporated milk
2 tbs. butter
Mix all together except butter. Cook until softball stage. Mix in butter and add nuts if desired. Pour into a buttered dish. Cool and cut into squares.

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HONEY CANDIES (homemade)

HONEY CANDIES: Here are some old collected recipes for the occasional sweet tooth when I do want candy it’s without corn syrups to say the least without aspartame, nutra sweet, and splenda, fructose all of which increase the appetite and are addicting! Here are some to satisfy that tooth using honey.
Heirloom: I like to touch all the bases and keep the new “Millenniums for healthier foods.” These are basically needed in anyone’s repertoire for survival during hard times. Also, because of their rarity cooking with honey should not be lost to our next our generation. The recipe is easy and so basic to any style of natural cooking. Honey is a natural, predigested enzyme, thanks to the bees, and comes with anti fungal, vitamins, and minerals. Try and find good candy without corn syrup or harsh chemicals today. With sweeteners that makes you hungrier, putting on weight never satisfying any sweet craving and raising blood sugars much higher than sugar. Old fashion candy making is gone art but is coming back. Just check the ingredients on packages of candy in our markets that you feed to your children.
Be sure to use a candy Thermometer when using a honey candy recipe it cost too much to waste. Also note you can switch from corn syrup recipes to honey, just add a little less honey it much sweeter.
Try adding orange, lemon, peppermint, cherry or other flavorings. How about chopped nutmeats or dried chopped fruit, peanut butter, coconuts, so many seeds can be added for fiber, i.e. lets make candies a more nutritious and in anyway you want them for a treat for the family. Add herbs such as; thyme or horehound incorporating in hard candy recipes. Or, lemon juice instead of the water called for in the recipe converting some to candies medicines. Why not? Keep them healthy by buying raw sugars in a health section of your groceries or health food stores. Look at their labels and get ideas. It’s all an art. Start with some basics and expand your preferences.
Honey Candy
Rarity...where can you buy honey candy with out corn syrups and chemical sugars these days? Candies are now poisons to our children. We were all doing better on just plain bleached sugars, and health was better then. However, the best thing about making it at home is you can sub raw sugar here if you wish and add some nutmeat or add variety of seeds,(sesame) which are now back in style.
Ingredients;
2 cups honey
1-cup cream
1-cup raw sugar
Combine and cook slowly until it reaches hardball stage when tested in cold water. Pour onto a buttered platter. When cool enough to handle, butter hands and pull until a golden color appears. Pull into long ropes and cut into pieces and wrap.
Old Fashioned Hardtack
Ingredients;
2 cups sugar
¾ cup of honey
½ tsp. flavoring such as cinnamon, peppermint etc.
1-cup water
Mix and cook to 270 degrees, or hard brittle stage with threads in the water. Remove from the heat and add natural food color as desired. Pour onto a buttered dish and cool. Break into pieces and roll in powdered sugar if desired.
Honey Taffy
Ingredients;
2 cups honey
2 or 3 tbs. organic butter
1 tsp. real vanilla
Combine the preceding ingredients in a 4-quart saucepan. Carefully bring honey to a boil. Boil on medium high heat, stirring occasionally. Cook to a firm ball stage. To test for doneness, drop a few drops of the hot mixture into a cup of cold water. When it forms a firm ball, remove hot mixture from heat. (Be careful not to overcook it or burn it.)
Add 1 tsp. vanilla to hot mixture. Pour onto a buttered tray to cool. But just barely enough so that it won’t burn your fingers when you pull it. Pull it till it’s very light and porous. Twist into a long rope. Lie on a buttered tray and put in refrigerator to cool. When cool, crack into pieces by hitting it with a table knife or such...Taffy will sweat and get stick if left out at room temperature. Cover and keep in refrigerator.
Don’t forget molasses is very nutritious and loaded with minerals.
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FOLK METHOD to MAKING TINCTURES

How to make up tinctures? It just as easy as any cooking with any recipe. You starting with a solvent and an herb plant. This is far more economical than tinctures from the HFS watered down versions to this recipe, which is only colored herbal water. I buy in bulk and skip the health food stores high prices and this recipe will make the tincture (herb) stronger. Whenever available use organic grown herbs (grown with no chemicals or sprays) which has most of the medical properties still in the herb.
** http://thenerdyfarmwife.com/my-favorite-cold-flu-tincture/

The root is the most powerful but you don't need roots all the time. Next is the flower, and stem which is mostly fiber. To make up balms or salves, which is another way of getting herbs into the body through the skin. Just use the links below. (u-Tube) This link will show and teach how to make up these salves. And, their are many different cooks recipes and styles.
Know your herbs and solvents by doing some home work with research that' easily done on the Internet..." after you get past the "buy me ads." Look at the address of the link it will give you clues. I spend a lot of time researching so, I've learned how to avoid and spend my time more productively.
Then, put them on "book mark" or, "favorites" in a special folder that will weed out the annoying ads next time when searching.
By doing some research you will find out what herbs interfere with your medicines etc. such as Lobelia, Goats Rue, Golden Seal Root etc., or, interact with drugs, because they also can take the place of the drug...causing an overdose of the medicine.
THIS TINCTURE METHOD IS CALLED THE "FOLK METHOD" and, is strong and simple to remember and carry out. HOWEVER; THEY'RE MANY RECIPES. (1/4 liquid to 3/4 herb has to be real strong?)
1/2 part cut herb (goat rue i.e.) or any herb needed
1/2 part Vodka or organic apple cider vinegar or vegetable glycerine
Stir in your jar; cap, label and date; let it sit for 6 weeks; shake occasionally; strain in cheese cloth; ringing and squeezing the tincture out. Bottle: it makes 1/2 the amount you started with. Keep out of direct light; store in dark bottles.
http://www.youtube.com/watch?v=0Wp3QA6v2Gg
http://youtube/4dloPF1QDuw How to make herbal tinctures.
http://www.youtube.com/watch?v=4dloPF1QDuw&feature=socblog_ti
http://www.horzonherbs.com/ SELLS THE SEEDS FOR ONLY $2.98 for you gardeners.
I buy all my seeds here because their honest, fast shipping, (costly, but reasonable), organic and from Oregon which is the most invironmental state I've live at.
More ideas: http://www.herbalremediesinfo.com/herbal-tinctures.htm

 

LOLLIPOPS, HONEY POPCORN AND CANDIES

Caramel Honey Popcorn (Recipes from my 2005 blog)
1-cup honey
¼ cup margarine powder
2 cups sugar (or brown sugar)
Bring to a boil for 2 minutes. Pour over popped salted popcorn.
I like reading a variety of good blogs online because they educate and give suggestion to other informational sites. Try this one http://www.dianaskitchen.com/ which lead me to even more interesting sites to visit.
Homemade Lollipops
It's very hard to find lollipops made w/o corn syrup, but here's one.
2 cups sugar
2/3 cup water
1/8 teaspoon Cream of Tartar
Any desired flavoring
Appropriate vegetable coloring
Combine sugar and Cream of Tartar with the 2/3 cup water. Stir until sugar is dissolved. Boil until a temp of 290 F. is reached or until a drop of mixture will become hard when dropped into cold water. Remove from heat. Add flavoring and coloring. Pour into greased pans or molds. When partly cooled insert
wooden sticks. Chill.
Sugared Nuts
3 cups walnut halves or Cashews
1 1/2 cups pecan halves
2 cups sugar
1 cup water
1/4 teaspoon cinnamon
Mix ingredients in heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet. Separate quickly with 2 forks.
Peanut Clusters
1 12 oz bag of butterscotch morsels
1 6 oz bag of chocolate chips
1 c. salted cocktail peanuts
Microwave morals until smooth. Add peanuts.
drop spoonfuls onto wax paper. Cool.
Refrigerate 1 hour. Store in cool place.
CEREAL CANDY (high in fiber)
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice Chex cereal (high fiber)
2 cups powdered sugar
Melt the butter, chocolate chips, and peanut butter in a roaster; mix. Add cereal and coat well. Put the powdered sugar into a bowl. Add coated cereal and cover with sugar.
Cashew Brittle
2 cups salted roasted cashews
1 cup sugar
1/2 cup rice syrup or honey (boil to hard crack stage)
1 TBSP. butter
1/2 Tsp. butter flavoring
1 Tsp. real vanilla
1 Tsp. baking soda
Mix cashews sugar and corn syrup in microwavable bowl. Microwave on high for 4 min. Take out and microwave 3 more min. Take it out and add butter, butter flavoring and vanilla. Stir and return to microwave 2 min. Add baking soda. Stir and fold until mixture is fluffy. Work quickly and spread out evenly on lightly buttered cookie sheet. Let sit until completely cooled. Break into pieces and keep in an airtight bag or container. www.amandascookin.com/2011/01/easy-homemade-candy-bars.html This is a link of interest if you like graham cracker; the center is peanut butter then dipped in chocolate. Graham crackers do have some corn syrup but the rest is good for you....
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WHOLE WHEAT PANCAKE (Homemade)

Whole Wheat Pancake Mix (Not just for breakfas anymore) Times are changing, we like the idea of making it at home; mixes with their preferences corn or not. It save a lot of time and their better than the Health Food, or specialties stores. For your own style just keep working with this same method or idea. Mixes can be made with no preservatives yet will keep, because your first, going to freeze it for 24 hours stopping any weevil from starting.
Substitute or add in as many organic ingredients when or where ever obtainable in your area?
The last minute, add in the fresh egg, butter milk, milk, soy milk, almond, rice or coconut milk etc., oil, berries or powdered egg whites or see my egg substitute post for the egg substitutes. Add in a bit more oil and some sour dough for waffles instead of pancakes. (or sub. the oil as flaxseed flour, or yogurt in part of the recipe) ="http://pagead2.googlesyndication.com/pagead/show_afmc_ads.js"&gt
Another idea or change could be to leaving out the sugar and the last minute before cooking add in, the better sub. sugars, or just sugar instead of corn syrup, honey or molasses, or leave them out entirely. It’s your mix; giving you ideas of approximate measurement starting with this recipe method of portions.
Add enough water and/or leave out the powdered milk, add powder buttermilk or, (yogurt is a great substitute for buttermilk), fruit such as blue berries or cinnamon to makes it doable for pancakes or turn it to waffles adding in more oil for waffles at last minute. (This material is copyright and need permission to re print it publically. ptsherman)

*Remember, if your slow to use the mix up, put this in a container in your freezer to be frozen over night to kill weevils eggs and it will keep longer period of time with no bugs infections.


Serve with real maple syrup, honey and margarine or organic butter. Best cook in cast iron skillet.


8 cups organic bakers’ whole-wheat flour (a less gluten, soft spring wheat, not winter, sometimes called bakers whole wheat flower. Or, half and half of each choice of flour) Unbleached flour is not bromenaded flour, (a chemical to bleach it white and avoid)
4 Tbs. and 2 tsp. baking powders (no alum)
1/4-cup sugar or 1/8 cup honey i.e.
2 1/2 cup powdered milk or, use part_ ½ cup powdered buttermilk.(or last min. use fresh milk product even, butter milk or milk substitutes. (Try coconut cream)
1 1/2 cups mono cooking oil, or vegetable shortening or use the margarines, no gmo kind, now sold in groc. stores.
Optional is powdered eggs but I put mine in the last min. for freshness. (see: egg sub. on my post) I use flaxseed meal for eggs and it works wonderfully and gives me extra fiber too.
* I use about 2 tablespoons of yogurt instead of the butter milk the last minutes which keep the texture very moist. Because whole wheat can be dry if not enough water i.e. let it stand 3 minutes to soak up the liquid and loosen the gluten. If your family can't eat gluten flours no problem try other such no gluten flours (rice, buckwheat, part soy, almond, coconut and there are many more) but, keeping within the same portions.

Pancake Syrup2 1/2 cups of sugar
1 cup of water
1 Tbs of Molasses-Unsulphured Blackstrap are best if you want to make it a little healthy
1 tsp of Vanilla (or, to your tastes...add in Mapoline flavor for a maple flavor)
Combine Sugar,Water and Molasses. Bring to a boil and cook for 3 minutes. Remove from heat and stir in Vanilla & Let cool.. You're done! I keep most glass bottles and you can pour it into something like that. Be careful pouring it into plastic as it will melt it if to hot. I keep it in the frig too and just warm up in hot water when you need to use it.
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Maple syrup or raw farmed honey is quite a treat and healthy too
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I make lately: part of maple syrup for flavoring, maple syrup W. maple syrup favoring extract in agave syrup. This will make up plenty. The dark agave will be thick. It is the best syrup. Don't worry about using the other ingredient just store; can be make up fresh later.
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BUTTERBEANS

This was one of my mother favorites. Once in a while I grave it: It a method recipe (nothing is sealed in cement.) Serve over rice or with corn bread for the creation of the perfect protein. (In the scripture this was known as "Pulse" and valued as basic food the the children of Israel. Here are the two methods, on top of stove or crock pot.
1. First choice- Use one-quart fresh or frozen, butter beans. (The amount will depend on the size of your family) Second, most will use the package of dry beans. Do not soak. For a smaller batch; use 1/2 small package of dry butter bean. (These "white" beans are the largest legume on the shelf at your grocery store.) They may not be called “butter” beans. Follow their suggestions for cooking.
2. Flavor; with butter substitute (such as, Butter Buds), or garnish with butter just before served.
3. Flavor water: with ½ Tbs. chicken bouillon, stock. If using cream of chicken soup for your flavor it needs to be added at the end of the cooking. (The south adds in a ham hock or hocks for flavor. (Use just one and freeze the rest for another time.) The are now very expensive...buy on sale and freeze.
4. 1/2 tsp. Salt (Taste) at end of cooking)
5. Water
Crock Pot Method:
Place butter beans, butter substitute, chicken bouillon to the water and cover in a small slow cooker.
Cook on high for 1 ½ hours.
Turn cooker to low and cook for another 2-3 hours or until butter beans are tender. Add a small amount of additional water during cooking, if needed.
Cooked all afternoon, and check to see if they are too firm. I prefer the beans bit more soft with lots of soup.
(If you can get your hands on some fresh, green southern butter beans (not Lima's!) Give this method a try at least once...remember variety...
Top of the stove method: Cook the ham hock until tender and begins to fall off the bone. Take it out and cool it down, separating the meat; adding it back into the pot beans. Also, add back in the bone to give it rich flavor and take out just before serving. Don’t over do the meat...no need to. It will have plenty of flavor with just one hock. The soup looks good with bits of pork floating in the soup. In the Crock method add the hock in with the beans and cook together.
Add the 1/2 package of dry-Lima beans to the broth and cook then add separated meat. (How much meat depends on your family size,) with one glove of garlic and a small chopped onion. Cook all until completely done on medium heat. (As a soup you could add can of chopped tomatoes if desired or tomato soup, but this will not be as buttery flavor.)
Serve with a salad, rice, or corn bread which makes it the "perfect protein." Romain Beans have 17 grams of protein that's enough for the whole day and you will loose weight with all the fiber in legumes. (Freeze - 1/4 cup in Baggies; pop them flat in your freezer; then move when frozen and stack, and eat every day.
*Garnish with a few... Cilantro or fresh cut-chopped parsley.
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KAMUT PANCAKES ANYTIME

Organic Kamut Flour is an ancient relative of modern day wheat that has a buttery flavor and is easy to digest. Legend says that Kamut grain came from the time of ancient Pharaohs. We stone grind this plump, rich grain into superb baking flour. It makes the most wonderful pancakes and waffles. Because of its light and buttery, it is hard to get better then this for a pancake. Better than white flour and lighter than whole wheat. Half the recipe if you need too. "Pancakes isn't just for breakfast anymore." Try them anyway you’ll like 'em. (T = Tablespoon)
4 eggs
2 Cups buttermilk
1 T. vanilla
3 T. vegetable or Safflower oil
1 T. Rumford baking powder
2 T. sugar
Dash salt
Two to three cups fresh ground Kamut Flour (Just enough to make up like pancake consistency.)
Fresh Blueberries or other fruit
Directions
In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.
Ladle the batter onto a hot griddle then, add the blueberries to the top of each pancake at this point.
Next; flip each cake when the sides harden and the underside becomes golden brown.
Don’t smash the pancakes (flatten them down while cooking) You can leave out the Blueberries of course.
Add; in a cooked corn starch and sugar base syrup---last minute then add in crush-mashed, fresh strawberries to garnish pancakes; add cool whip on top for a delightful spring treat. Or; to this recipe just add maple syrup in place of the strawberries with some butter into the syrup for a richer flavor. Yum! Maple syrup has become too expensive for most. I’m thinning mine down these days.
http://www.food.com/recipe/kamut-pancakes-75548 (smaller ratio_+ oatmeal added (or, part buckwheat i.e.), but don’t use a blender.) Bob Red Mill has this in a organic form.
http://thompsonsorganicrecipes.blogspot.com/2011/08/oatmeal-whole-wheat-pancakes.html
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SAUERKRAUT PIE

Love sauerkraut? It has plenty of (fermented or soured veg-gie) called pro-biotic, fiber and noted as a good cancer preventive for the colon. It’s a food you may have to be introduce early in your childhood. My parents love sauerkraut and hot dogs and passed it onto me. I loved the non-sweet flavors of such foods (green olives, dill pickles, mustard i.e.) because of this early introduction to fermented foods. A trick I will pass onto my readers. Introduce sauerkraut when the children are in a “hungry” state. This kraut will taste better at this time and do it again about three times. Their are lots of recipes out there but I like them economical and no-fluff style. Find another for this nutritious food. http://thompsonsorganicrecipes.blogspot.com/2011/01/sauerkraut-made-easy.html
Try sauerkraut in other recipes here are two.
Sauerkraut Custard Pie
Servings: 8
3/4 cup cream
-1/2 cups sauerkraut, drained and finely chopped
/2 cup granulated sugar
large eggs
tsp. vanilla extract
(9- inch) pie shell
Preheat oven to 425 degrees F.
In a large bowl, mix cream, sauerkraut, sugar, eggs, and vanilla. Pour mixture into pie shell. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for 20 minutes or until a knife inserted into filling an inch from the edge comes out clean.
This recipe will make one 9-inch pie. If you wish to make more than one pie, the calculations are easy. Simply multiply the ingredients by the number of pies you wish to make.
I love sauerkraut: see my post on how to make up a quick batch in your own kitchen. A semi-homemade style that starts out as bagged shredded cabbage from the produce department of stores. Watch out for sales to keep the small ceramic, (with side wires that self-seal its lid) jar rotating. Ready made sauerkraut is very expensive.
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Easy PIZZA CRUST

Try this Great Pizza Crust Method; so simple, economical, fast, and has the best tasting pizza dough. The second method is just like buying a package pizza mix. Follow the same directions.Make up by adding in all the dry ingredients then put them into a Ziploc bag and store when needed. (Add in the liquids when you want to bake it.) Also; The pizza dough can also be frozen for later use. This next link to my post has a home canning Pizza Sauce recipe. If you have an organic garden it's the best way to preserve your tomatos: http://thompsonsorganicrecipes.blogspot.com/2010/10/spaghetti-recipes-for-canning.html
Ingredients;
1 1/4 cup unbleached flour
1 pkg. dry yeast
1 cup warm water
1 tsp. salt
*2 Tbs. olive oil.
Mix dry ingredients, yeast in warm water until it bubbles; then stir in liquids (warm water, and olive oil) next; combine slowly the cup of flour. Let the dough bloom for 10 minutes. Roll out on a lightly floured surface to the desired shape; place on a *oiled cookie sheet. (Add to the oil a bit of the following; chopped basil, onion and/or garlic.) Then add them into the olive oiled pizza pan. Keep the shaped pizza dough dipping into and sap up the oil and herbs onto the dough. Pressed down on top of the herbs and olive oil; then flip the whole thing over; with the oil and herbs stuck to the top of the dough. *Or, use your method: just let it rise, separate into smaller balls to make into one big or shape into smaller ones. This is sounding more complicated than it is. This version; dipping in oil and herbs, makes the most delicious crust.
Let rise in the pan rest in the left olive oil for 5 - 10 minutes depending on how big you made or divided the crusts. Better success when you bake a coating of olive oil on top, but not completely. Pull out; Add your cut, sliced, chopped veggies toppings held together by cheese. Then place back into the oven to finish baking completely. When you cook your veggies (bring out flavors by sauteing some herbs on top of the stove, like; onions mushrooms etc.) or add onto the pizza and melt the cheeses to hold them there.
I love using Chief Boy Arde Pizza Sauce because its light with has different cheese's in. *Or, make it with out sauce if you dip in olive oil and herbs.
*This is a good enough dough to make for breakfast by using different toppings (see breakfast pizza post) using this same methods, or make a small French type breads. The best thing by making it at home is your the designer; thick, thin, fresh tomatoes or sauce, type of flour; *whole wheat or half and half?. Cut back a bit on w/w flour or, if totally whole wheat or add a bit more water, It’s because of the bran in whole wheat it will expand, sopping all the water, making the dough too dry. When this happens the dough will need more water than the recipe. It should be a nice soft moist dough.
*I start mine on “dough maker" from an old bread machine. I never make bread in it, just use its function key to knead dough. (Buy one at a yard sale they’re cheap and great for making it easier to knead dough.)
Now you know this method so you can master making whole wheat pizza bread dough. And make it faster than ordering pizza out and much cheaper to your family’s specifications. Freeze the dough ahead of time and thaw it out when too busy day for the whole process.

* Different versions to the same recipe.
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SWEET AND SOUR TOFU (NO GLUTEN)

Sweet and Sour Tofu
7:37 PM, 25-Feb-2008
Sweet and Sour Tofu (Sweet and Sour Tofu With Vegetables)
2 garlic cloves (crushed)
2 celery sticks
1 green pepper
1 carrot
3 oz. Snow peas
2 tbs. mono oil
4 ½ oz. bean sprouts
A vegetable of your choice, onion, mushroom, Chinese cabbage, i.e.
1 lb. Tofu (cubed) (Can be browned in oil till golden, but not necessary for this recipe)
Prepare vegetables: Thinly slice celery, cut carrot into thin strips, dice the bell pepper and add in snow peas and cut diagonally in half.
Heat oil in a preheated wok until it is almost smoking. Reduce the heat slightly and adding the prepared vegetables and stir-fry for 3-4 minutes.
Add at the end of cooking the beans sprouts and tofu to the wok and cook for two minutes all the time stirring. Careful not to break up tofu when
stirring.
Sweet and Sour Sauce:
2 tbsp light brown sugar
2 tbsp wine vinegar
1 cup vegetable stock or chicken i.e.
1 tsp tomato paste
1 tbsp cornstarch
To make the sauce, combine the sugar vinegar, vegetable stock, tomato paste and cornstarch stirring and mixing well. Stir into the wok and bring to a boil till the sauce thickens and becomes clear. Continue to cook for about 1 minute. Serve with rice or noodles.
www.cookingcute.com/frying_tofu.htm
All right reserved
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SHOCKING VIDEO THAT WILL CHANGE YOUR DIET - If you still need motivation
to get factory slaughtered meat out of your diet, please watch this new investigative piece on business as usual in a slaughterhouse. Diseased cattle are being inhumanely fed into the National School Lunch Program. Denial doesn't make it go away. Boycotting factory farm meat can make a difference.
Beef: http://youtube.com/watch?v=zhlhSQ5z4V4
Poultry: http://www.youtube.com/watch?v=9Mkgz2iuMpw&NR=1
Next is the "ORGANIC STUDY OF THE WEEK":
CHILDREN FED NON-ORGANIC FOOD HAVE PESTICIDES IN THE URINE
A new peer-reviewed study found levels of nerve-gas like pesticides in the bodies of children who eat conventional foods. Researchers found that if a child switched to an organic diet, the pesticide disappeared from the child's urine within 36 hours. Organophosphates were designed during WWII specifically to kill humans and later evolved into commonly used
pesticides for food crops. The study has not yet linked the pesticide levels to specific foods, but other studies have shown peaches, apples, sweet bell peppers, nectarines, strawberries and cherries are among those that most frequently have detectable levels of pesticides.
---organicconsumers.org/articles/article _10066.cfm (cut and paste to get the story.
Get rid of Vending Machines. Who are we trying to help here? Five Philadelphia schools have spent the past two years with a candy ban and healthier foods in the vending machines, and the results are eye-opening.. The number of kids who became obese during the two-year experiment was half the number of kids who became obese in schools that didn't make those efforts. Read the article and learn more about kicking junk foods out of your kid's school at OCA's Appetite for a Change Campaign. organic consumers . org/ afc.cfm (cut and paste) (organicconsumers.org/afc.cfm)
Bottom line: Raise your own garden, eat in season and eat not simply and not foolishly rich. Comments Are Always Welcomed.....

PAD THAI TOFU RECIPE

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce or soy
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows (see post)
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp (OPTIONAL 1 Tbs is not that much.
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.

Comments Are Always Welcomed.....

CHEESE CRISPS_ PUFFS

Snacking two time a day is normal today. Suggestions are to eat 6 small meals (3 meals 2 snacks.) We can make them more nutritous at home. Thise will can add a more protein snack to take to work or school if they last that long. MAKE THEM INTO PUFFS OR CHEESE CRACKER ALSO ENJOY!
Yields about 4 dozen squares
INGREDIENTS;
1-cup flour (wheat flour or half and half)
Salt
¼ teaspoon cayenne pepper (add more if have a hotter tolerance palette) (or, 1/2 tsp Red Pepper or 1/2 tsp Worchestershire Sauce?)
2/3 cup freshly grated Parmesan cheese (sub. other cheeses if necessary)
½ cup butter (room temperature)
¼ cup milk or cream
Preheat oven to 350 degrees
Place flour in mixing bowl and add salt, cayenne and cheese
Add butter and work dough with fingers until it just holds together. Gather dough into a ball and roll out on a lightly floured board to 1/8-inch thickness. Brush dough lightly with milk or cream and slice it into1-inch squares. With a spatula, transfer the squares to a baking dish.
Bake for 12-15 minutes or until lightly brown.

This recipe makes about 35 cheese puffs
1/2 cup unsalted butter
1/2 teaspoon kosher or sea salt
1 1/2 cups all-purpose flour
5 large eggs
1 cup coarsely grated sharp Cheddar cheese
1 cup grated Parmesan cheese
1. Heat oven to 400° Fahrenheit.
2.Combine the butter and salt in a medium pot with 1 cup of water and bring to a boil. Immediately, add the flour all at once and cook, stirring constantly, over medium heat until the dough forms and becomes smooth, about 5 minutes.
3. Transfer the dough to a large bowl and add the eggs one at a time, making sure they are fully incorporated after each addition and the dough is sticky. Stir in the cheeses.
4. Roll dough into balls about an inch in size and place on coated or non-stick cookie sheets about 1″ apart. Bake until golden, about 10 to 12 minutes. Serve immediately.
Photo: puffs on left and crackers on right
Comments Are Always Welcomed.....

MARINATED TOFU (gluten free recipes)

Marinated Tofu (Tofu has no flavor this will add flavor for any meatless recipes)
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.)
Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30
minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Yield: 6 ounces tofu
Recipe Summary:
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 12 hours
Cook Time: 5 minutes
Yield: 2 servings
Comments Are Always Welcomed.....

CREAM CHEESE COOKIES

Cream Cheese Cookies (protein)
Crust:
1 cup all-purpose flour
1/8 cup packed light brown sugar
1 cup chopped pecans (optional)
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
*Fresh berries and mint leaves, for garnish
Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an un-greased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photo style of cookie: If you want these like the photo roll them into ball sized then flattened. With a pestle or large spoon flatten down the centers. Do not make the dent all the way through or they will leak. Fill in with sweeten fruit to taste; add to thicken some corn starch; afterwards, spoon in fruit mixture and bake. Or, if using raspberry i.e. jam you may prefer not to bake afterwards.
© 2002 All rights reserved.

Comments Are Always Welcomed.....

ZIPLOC OMELETTS

Have you ever heard of this? This recipe works for getting the family together, and no one has to wait for their special omelet. (Scout camps cook outs?)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag
(not more than 2) shake to combine them
Put out a variety of ingredients such as; (garnishes)
Chopped vegetables, cheeses, any type of meats (optional), onion, green pepper, tomato, mushroom, green onions, salsa, sour cream, avocado, tomatoes, hot peppers, herbs such as basil or any other vegetables you'd like and/or hash browns, salt and pepper, etc.
Each guest adds their choice of prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. (Or, just mix up and fry in a pan.) Otherwise;
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Serve with fresh fruit, coffee cake, or topped just with sour cream; everyone gets involved in the process and a great conversation piece, and just plain fun to break up the boredom. "Variety's the spice of life." Oh by the way it's great for camp out!
*1. For maximum health use organically grown dairy, fruit, and vegetables. Top with the sour cream.
Wednesday, October 19, 2005
Subject: "Ziploc Omelets"
Time: 4:32:00 PM EDT
Author: sherm197

Comments Welcomed.....

GREEN TEA; Cookies and Spread

GREEN TEA DIP AND SPREAD THAT CAN HELPS TO SHED POUNDS, GIVES ANTIOXIDANTS WITH A GREAT LIFT. Get a good quality of organic strong green tea. Add powdered green tea to any flour or add to another dip. Use it for adding a natural green color as in the cookie snacks at the bottom of this post. http://www.facebook.com/notes/eatgreentea/recipe-green-tea-spinach-dip/109916832386498
This spread or dip-Yields: 18 tablespoons.
Try the other snack using green tea in cookies at the bottom of the page.
INGREDIENTS
- 3 green tea bags or, 2 tbs of powdered green tea (coffee grinder?) or, to the desired taste and color.
- 1 cup organic cream cheese
or ricotta cheese (at room temperature)
- 2 Tbsp. finely-minced fresh chives or basil leaves
DIRECTIONS
Place tea bags in a heat-proof glass or ceramic container that
holds more than 1 cup. Bring 1 cup of water to just below the
boiling point, remove from heat immediately and pour over tea
bags. (Water that has come to a boil should first be cooled about
1 minute before using.) Allow the tea to steep 3 to 5 minutes.

Remove tea bags, squeeze out liquid and discard. Cool tea to
room temperature. If not using immediately, refrigerate (covered)
until ready to use. (Allow refrigerated tea to come to room
temperature before using.)

Place cheese and minced herb in a blender and mix on medium-high speed to incorporate herbs into the cheese and produce a smooth mixture.

Gradually add small amounts of the tea concentrate until the mixture is as spreadable as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking or refrigerate until ready to use again.)

Transfer the mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toast at breakfast; a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités or toasted tortilla chips.
Nutritional Information Per Serving: 31 calories, 2 g. total fat (1 g. saturated fat), 1 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 39 mg. sodium
http://blessedhomemaker.blogspot.com/2011/01/aspiring-bakers-2-cny-cookies-2011.html
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Ingredients: For Green Tea Cookies
1 cup all purpose flour
1/4 cup sugar
1/4 cup powdered (confectioners’) sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
1/2 to 1 cup extra sugar for coating
1 egg
http://www.chinafoodmenu.com/healthy-snacks/green_tea_cookies.html
NOTE: THESE GREEN TEA COOKIES WERE MADE WITH GREEN TEA POWDER TO THE DESIRED COLOR... SPRINKLE WITH SUGAR WHEN HOT
Comments are Welcomed.....

EGG CRAPES WITH NO FLOUR

THEY'RE ALL PROTEIN, no flour, CRAPES with fruit or vegetable medley (Frozen chinees, stir-n-fry is great. Top with soy sauce or other sauces or, sour cream and with fruit Cool Whip.
Start with whisking 6 eggs

Salt and pepper to taste

Margarine or butter to pan for a buttery flavor..
Dip out with a 1/4 cup spread of the egg mixture into a rounded sized (very thin) omelet looking... egg_crape. On medium heat, place in the center the egg mixture into a round buttered pan or crape pan. Tip the pan back and forth to make an evenly, thin crape.

Ahead of time, in between each of the egg crapes; stacked crape's with wax paper so they don't stick together before serving or lay them out flat on cupboard.

Serve with a variety of toppings for breakfast or brunch fillings.(Thin egg crepe wrap, filled with a red vegetable medley, including tomatoes and red peppers etc.) or, fried boiled onions and potatoes etc..
Enjoy!
Comments Welcomed.....

OATMEAL, WHOLE WHEAT PANCAKES

Pancakes for all seasons and are reasonable price that can be made nutritious for any time of day. Add 2 tbs oil if making waffles. Use a non-stick butter flavored spray to keep them from sticking to the waffle maker.
Old fashion pancakes

3/4 cup rolled oats (instead of white flour, or use another flour such as buckwheat, soy etc.)
3/4 cup whole wheat pastry flour (soft winter wheat instead of hard winter wheat)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cups milk (protein source) or use coconut, rice or soy milk for vegan's
1 large beaten egg (or see "egg substitute" post)
Mix all the dry ingredients than the liquids and stir until combined. If you don't have a non-stick griddle, use a primed cast iron large skillet. Use a 1/4 cup for measuring out the pancakes until they bubble on the edges, then flip, Serve warm and add;.
Maple syrup to half honey with a bit of margarine or butter.

Try the following Fruit Sauce; whatevers in season or used frozen fruit durning the off seasons and even nuts, choc. chips i.e. It's your family's choices.
1/2 cup fruit or 1 pkg. frozen add 1 teaspoon lemon juice
1/2 cup plain or flavored_ a live bacillus yogurt for a creamier sauce. (or, heavy cream) Combine in food processor, blender or hand blender. You can strain through a sieve if you like it smooth. Drizzle the sauce over the pancakes and serve immediately.

Optional for sugar is to add Stevia drops until its as sweet as you like or just enough sugar 2-3 Tbs. Remember the fruit itself is sweet so it will depend on the ripen fruit used. Other ideas to add for variations;
http://likemommade.blogspot.com/2010/05/oatmeal-whole-wheat-pancakes-with.html
Comments Welcomed.....

SEMI HOME MADE; NO YEAST DONUTS

No Yeast Pioneer Donuts
(or, try the Semi homemade style)
Ingredients:
1. 1 cup buttermilk
2. 1 egg
3. 2 ½ cup flour (part baking whole wheat)
4. ½ cup sugar (use 1/4 cup honey if using whole wheat flour)
5. 1 tsp. baking soda
6. ½ tsp baking powder
7. 1 tsp sea salt
8. 1 tsp. Nutmeg or Cinnamon
9. 1/8 cup warm margarine or oil
Combine all the dry ingredients then combine the wet ingredients with the sugar or honey and butter and mix well. Roll out to ¼” thick and cut with a doughnut cutter, or a large circle and a smaller lid (bottle cap) for the hole in the center. Fry in hot olive or sunflower oil until brown, drain on absorbent paper. Sprinkle with powdered or plain sugar or water and powdered sugar for the frosting.(I've also, used the quick tub of cream frosting's in a pinch?) Or use ½ teaspoon in 1 tbls of sugar-Cinnamon to sprinkle on donuts. This is great on buttered toast too. By P.T. Sherman ©2006
Buy frozen roll dough or try these semi home variety's for a quick no yeast treat.
http://www.ehow.com/how_4591455_home-made-donuts-canned-biscuits.html Fry in Olive oil, or Sunflower oil etc.
http:/makeandtake.com/semi-homemade-donuts
For a Doughnut glaze, mix powdered sugar with water and a little lemon juice. I’m not sure of the exact measurements, I usually just start pouring. But start with about 1-2 T water and 1/4 tsp lemon juice. Then add powdered sugar until you have a smooth glaze.
* Or, Use some cake icing and I heated it for 30 seconds in the microwave until it became runny. I then dipped the donuts in the icing and topped with sprinkles. The kids loved it!! Next time try a milk and powdered sugar glaze
Do not publish in any form, except for first person home use ...thanks
http://www.ehow.com/how_4603618_canned-biscuits-quick-easy-recipe.html
Comments Welcomed


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SWEET POTATO SOUP

VARIETY IS THE SPICE OF LIFE THAT KEEPS HEALTHY AND FREE US FROM BOREDOM. This is a bowl of Bata Carotene. It's quick and easy and one of my method recipes, meaning you can add your own spices, cut back or add ingredients for your family's; size, taste, what's on sale, in your cupboard, or in your garden. If you don't want it creamed cut in small boil pieces of sweet potatoes then add to the rest of these ingredients.

Ingredients:

2 large Sweet Potatoes, (Baked for 45 minutes at 400 degrees, cube or mash and set aside to add to the pot of soup.
2 boxes veg. stock or chicken stock
2 cup water
1 tsp vinegar
1 tsp Curry Powder *
1 tsp Cinnamon
1/2 teaspoon Nutmeg
Salt to taste
1/2 cup yogurt, or, *coconut cream or 1/2 cup soft Tofu or 1/2 cup whipping cream (add last minute of cooking.
1 tbs. Olive oil or,butter?
Add the ingredients into a (not all at once),in a blender use a hand blender in a big pot until smooth. Heat on medium-low heat until warm.
This serves 8
*Variations to choose from for more venturous pallets:
*1 1/2 T garam masala * Shahi brand garam masala with is a combination of clove, cinnamon, nutmeg, small cardamom, big cardamom, black pepper, taj, and paprika.
*If you don't have sweet potatoes substitute 8 large carrot (cut up) for one lg. potato. (leeks clean thoroughly or chopped onion could be added?)
*Ginger Root (small piece) peeled and sliced, 1/2 tsp. thyme or ground cumin, and oregano fresh cilantro, or a few cloves of garlic.
*Pumpkins could be substituted.

Comments Welcomed