ThriftyFun Recipes - May 9, 2008

I hope all the Mom's have a wonderful Mother's Day!

Thank you Bobbie, Connie, Robin, Kel, Debradj, sbb1, Ellen and Sarah for today's tips and recipes.

Have a great weekend.

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Susan

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Recipe Requests:

• Looking For Recipes Using Nopales
• Baby Shower Diaper-Shaped Nut Cups
• Using Home Grown Herbs
• KFC Blueberry Cake Recipe

Today's Food Tips:

• Seal Lettuce In An Opaque Container
• Invest In a Foodsaver
• The Seasonal "Locavore": Guidelines for Healthy Eating When You Can't Eat Local
• Make Your Own "Sparkling" Apple Cider

Today's Contest Recipes:

• Homemade Chai
• Steaks with French Onion Sauce
• Black Bean Burgers

Robins's Recipe Corner:

• Texas Beef Brisket
• Corn Custard
• English Muffin Loaf
• Pistachio Salad
• Chocolate Peanut Ice Cream
• Chicken Broccoli Casserole

Crafting for Fun and Money!

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Looking For Recipes Using Nopales

Any Nopales recipes that you would like to share? Nopales are a form of cactus whose outer skin and needles have been removed. High fiber. Very healthy. Supposed to be helpful for lowering glucose or the impact of a high carb meal. I've noticed that my sugar drops a bit more than usual when I've been studying hard and had scrambled eggs with Nopales strips for breakfast. However, this is not an 'instead of' diabetes medication food product.

Holly from Richardson, TX

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Baby Shower Diaper-Shaped Nut Cups

Many years ago, I attended a baby shower with my mother and the nut cups were little baby diapers made out of a sugar confection! Does anyone else remember those and how they are made? Thanks!

Sanza from Hardtner, KS

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Using Home Grown Herbs

I received a Chia herb garden kit as a gift and am growing parsley, basil, cilantro, and dill on my windowsill. The plants are doing well but I am wondering how big they have to get before I can start harvesting the herbs for cooking. I was also wondering if I can use my basic miracle grow houseplant food for the herbs or if I have to buy something special since the herbs will be used for cooking. Thanks for the help!

Tracey from Hibbing, MN

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KFC Blueberry Cake Recipe

Years ago, my Mother had a recipe that she got from Kentucky Fried Chicken that was for a Blueberry Cake. It was amazingly like a giant blueberry muffin with a crispy top. She never frosted it, just a light dusting of powdered sugar. I'd love to have that recipe again. I know that she got the recipe back in the 60's.

Sarah from Berrien Springs, MI

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Seal Lettuce In An Opaque Container

Refrigerate lettuce in a sealed, opaque container, such as Tupperware, to keep it green and crisp at least twice as long. Paper bags or black and white newsprint also works, but a container seals in moisture.

By Kel from Dallas, TX

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Invest In a Foodsaver

When buying food, buy bulk if possible. I splurged a little this weekend and bought a Foodsaver. It sucks the air out and seals my food so it will last longer. Then I went out and bought a lot of meat and divided it up into meals and sealed it. According to the package the meat should keep for the next 3-4 years and it is much cheaper buying meat or any food in bulk. I also buy my other stuff, toilet paper, paper towels, kleenex, etc., in bulk. The savings buying is bulk is good plus I don't spend the gas going back and forth to get the stuff. I go shopping once a month.

By Debradj from Illinois

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The Seasonal "Locavore": Guidelines for Healthy Eating When You Can't Eat Local
By Ellen Brown

Few of us would argue the health and environmental benefits of locally produced food. It is usually the freshest, best tasting and most nutritious food we can give our bodies, and growing, harvesting, and transporting it locally leaves the smallest carbon footprint and does the least amount of damage to the environment. Unfortunately, not all natural resources are allocated equally. In other words, bananas don't grow in the snow. Here is how to make healthy food choices for you and the environment when shopping locally just isn't an option.

What is a Locavore Anyway?

The term Locavore first rolled off someone's tongue publicly in 2005 when it was coined by a San Francisco woman, who on World Environment Day challenged members of her community to eat only food produced within a 150-mile radius of their home. Mainstream media quickly adopted the term, which is now commonly used to describe consumers who consciously choose to buy and eat only locally grown food. Even if you have never heard the term before, your kids probably have. In just three short years, Locavore has received so much momentum that in 2007 it was selected 'Word of the Year' by the folks at New Oxford American Dictionary (carbon neutral won in 2006).

Oxford's Definition

According to Oxford University Press, the word Locavore describes a "movement that encourages consumers to buy from farmers' markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation."

Bananas Don't Grow in the Snow

"Shunning supermarket offerings" in favor of the farmers' market might work in Utopia, but it sounds a bit impractical (if not a bit elitist) to those of us who are geographically challenged and live with winter nearly nine months out of the year. For some of us, the idea of going all winter without a glass of fresh orange juice or bananas on our cornflakes isn't appealing (or realistic). Giving up our imported fruits and veggies leaves us with root vegetables, assorted meats and dairy products and large plastic jars of vitamins-which, incidentally, are probably not manufactured locally.

The Hierarchy of Healthy Food Choices

The healthiest diets come from eating a variety of fresh foods, and living in a colder climate means less available options during certain times of the year. Although hydroponics make it possible to produce some vegetables (and perhaps some fruits) year-round, even that has its limitations. Considering both human and environmental health, here is a guideline to sourcing food (listed from most optimal to least favorable) if you are unable to get it locally:

• If you can't get it locally, make sure it's organic. Skipping the hormones and pesticides is best for you and the environment.
• If you can't get it organically, try to get your food from a small family farm or farmers' co-op. When it comes to policymaking and generating pollution, large-scale agribusiness easily out competes the small-scale family farm. By supporting family owned farms and farmers' co-ops, you help give farmers a voice in production and processing decisions, and prevent them from being left in the hands of profit-seeking special interest groups.
• If you can't get your food directly from a family farm or farmers' co-op, then get it from a local business. Let's face it, certain food items like coffee can't be grown locally in most parts of the world. Keep your dollars local by focusing on supporting local roasters or coffee shops. Local business owners have a stake in your community and are vital to the health of your local economy. Local restaurant owners are also more likely to source some of their food stocks from local or regional producers.
• If you can't support a local business, then support Terroir. French for 'soil', terroir is a term most often used by wine producers when referring to the specific type of regional geographic influences (soil composition, climate, etc.) that go into producing a wine's unique finished flavor. In other words, support the specific region or farming practices that specialize in producing your favorite non-local foods (e.g. brie cheese from Brie, France, or coffee that is fair trade and shade-grown).

This list was adapted from http://www.locavores.com

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Make Your Own "Sparkling" Apple Cider

If you love sparkling cider, but don't want to pay extra for that little pretty champagne bottle it comes in, try this:

Add a little apple juice to chilled seltzer water or club soda. Tastes just the same and you get more for your money.

By sbb1 from Umm al Quain, UAE

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Homemade Chai

I love the Chai Lattes that all the places are coming up with... but I'm cheap and I don't like the prices.

However, I found this great recipe for an Indian Spice chai that's out of this world!

Ingredients

• 2 cardamom pods, crushed
• 1 clove
• 1 1/2 cups water
• 1/2 cup milk
• 2 teabags or 1 tablespoon loose tea
• sweetening to taste

Directions

Bring all but the tea to a boil, add the tea, shut off the heat and cover. Let steep about 2 minutes, strain and add sweetening.

This is fabulous cooled and poured over ice also!

Source: This recipe came from a book by Monica Bhide called The Everything Indian Cookbook

By Sarah from Berrien Springs, MI

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Steaks with French Onion Sauce

Ingredients

• 2 beef tenderloin steaks, 4 oz. ea. (or your choice)
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• Dash garlic powder
• 2 tsp butter, divided
• 1/4 pound small fresh mushrooms, halved
• 1 medium onion, thinly sliced
• 1/4 cup dry red wine or beef broth
• 1 can (10-1/2 oz) condensed beef consomme, undiluted
• 2/3 cup water
• 2 slices French bread (1-inch thick), toasted

Directions

Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium high heat, brown steaks in 1 tsp butter on both sides. Remove and keep warm.

In the same skillet, saute mushrooms and onion in the remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits. Cook for 2 to 3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

Return steaks to the pan. Cover and cook for 8 to 10 minutes or until meat reaches desired doneness. (for medium-rare, a meat thermometer should read 145 degrees F, medium 160 degrees F, well done 170 degrees F) Serve with toasted French bread cut 1-inch thick.

Serves: 2

Note: this recipe can be adjusted easily to the amount of people being served.

By Connie from Cotter, AR

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Black Bean Burgers

Black Bean Burgers I

Ingredients

• 1 cup frozen mixed vegetables, thawed
• 1 small onion
• 1/2 cup chopped sweet red pepper
• 1 can black beans, rinsed and drained, divided (15oz.)
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 cup mashed potato flakes
• 1/4 cup quick cooking oats
• 3 Tbsp. whole wheat flour
• 2 Tbsp. nonfat dry milk powder
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. vegetable oil
• 6 kaiser rolls, split
• 2 cups shredded lettuce
• 3/4 cup salsa

Directions

In a large microwave safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes. Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8 inch thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa.

By Robin from Washington, IA

Black Bean Burgers II

Directions

If meat is breaking your budget, here is a great recipe for Black Bean Burgers. Slightly mash a 15 0z can undrained black beans in a medium bowl with a potato masher. Stir in a 4.5 oz. can of chopped green chiles, 1 cup breadcrumbs, I used left over bread I keep in the freezer, 1 egg and 1 tsp of ground cumin and 1 tsp. chili powder. Mix all together and shape into 5 - 1/2 inch patties. Dredge your patties in cornmeal. Panfry in a little hot oil, turning once, 10 minutes, or until heated through. Serve on buns with the fixings your family likes. Myself, I like thinly sliced sweet onion, salsa and lettuce.

Source: This a recipe i found in the November 1, 2005 Womans Day. This has been a keeper and is filed in my three ring notebook of magazine recipes my family likes.

By Bobbie from Rockwall

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Texas Beef Brisket

Ingredients

• 1 boneless beef brisket (4-5 lb.)
• 1 envelope dry onion soup mix
• garlic powder
• pepper
• Worcestershire sauce
• 2 cups beef bouillon

Directions

Rub both sides of meat with garlic powder, pepper and Worcestershire sauce. Place in oven cooking bag with onion soup mix. Pour broth on both sides of beef. Seal bag with a twist and make 6 slits on top. Roast at 300 degrees F for 4 hours. Slice very thin; serve in barbecue sauce.

By Robin from Washington, IA

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Corn Custard

Ingredients

• 1 can cream style corn
• 2 Tbsp. flour
• 2 Tbsp. sugar
• 3 eggs
• 1 Tbsp. butter
• 1 1/2 cups milk
• pinch salt

Directions

Beat eggs well; add other ingredients. Pour into buttered casserole dish and bake at 350 degrees F for 30-40 minutes, as any custard. (If baked too long, it will curdle).

By Robin from Washington, IA

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English Muffin Loaf

Makes 2 loaves.

Ingredients

• 5 1/2-6 cups flour
• 2 Tbsp. (2 envelopes) dry yeast
• 1 tsp. sugar
• 2 tsp. salt
• 1/4 tsp. baking soda
• 2 cups milk
• 1/2 cup water
• fine cornmeal

Directions

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquid to 120-130 degrees F. Add to dry ingredients and beat well. Stir in enough flour to make batter stiff. Grease and sprinkle 2 loaf pans with cornmeal. Form loaves and place in pans. Cover and let rise 45 minutes in a warm place. Bake at 400 degrees F for 25 minutes.

By Robin from Washington, IA

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Pistachio Salad

Ingredients

• 1 pkg. instant pistachio pudding
• 1 container Cool Whip
• 1 can crushed pineapple (16oz.) (Do not drain!)
• 1/2 cup nuts
• 1/2 cup mini marshmallows

Directions

Mix well and chill. Serves 6-8.

By Robin from Washington, IA

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Chocolate Peanut Ice Cream

Ingredients

• 1 cup sugar
• 2 Tbsp. flour
• 1/8 tsp. salt
• 1 cup milk
• 1 egg, slightly beaten
• 2 sq. unsweetened chocolate, melted
• 2 cups half and half
• 1 tsp. vanilla
• 1/4 cup dry roasted peanuts, chopped

Directions

In saucepan, combine sugar, flour and salt. Stir in milk, egg and chocolate. Beat rapidly with rotary beater until chocolate is blended. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Cool. Pour into freezer trays. Freeze until firm but not solid. Remove to chilled mixing bowl. Beat until smooth. Fold in cream, vanilla and peanuts. Return to freezer trays. Freeze until firm.

For ice cream freezer: Double all ingredients. Fold in cream, vanilla and peanuts into cooled chocolate mixture. Pour into freezer and freeze.

By Robin from Washington, IA

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Chicken Broccoli Casserole

Ingredients

• 4 chicken breasts (2 split) boiled
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup chicken broth
• 4 oz. Velveeta cheese
• 1 can onion rings
• 2 pkg. broccoli (or fresh) cooked (10 oz. size)
• 1 can mushrooms

Directions

Mix all soup and broth together and place a little sauce on bottom of greased baking dish. Place chicken on sauce, then broccoli and mushrooms. Next add grated cheese on top of vegetables. Pour rest of sauce over whole thing. Bake 40 minutes in 325 oven. Put onion rings on top and bake another 10 minutes. Serve over hot cooked rice.

By Robin from Washington, IA

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