Category:

Spinach Mushroom Green Pepper Eggs

1/25/2015

I write this today for all my hard working mamas out there who read this blog diligently providing wholesome food on a slim budget for their families. At time these foods can be over ridden with carbs weighing us down. On the other hand, for those growing little people we created it does nothing but had fire to the furnace. Keep this recipe on hand when you are making made-from-scratch pancakes so that your energy level will stay up keeping after all those little feet.

3 eggs
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. butter or margarine
1/2 cup frozen veggie mix
1/2 cup fresh or frozen bagged spinach
1 tab. shredded mozzarella or provolone cheese

In a bowl whisk eggs, salt and pepper. Heat butter in skillet over medium heat. Add frozen veggie mix and stir until softened. Add spinach and cook until just wilted. Add egg mixture and cook until thickened with no runny eggs on low heat. Top with cheese. Enjoy!

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Home-Made Cottage Cheese

5/31/2014

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Got milk beginning to spoil? Grandmaw NEVER let milk go to waste! Her cottage cheese was good for any meal. No one back then would THINK of pouring soured milk down the drain. Such waste!

This recipe is thirty and begins with the many healthy bacteria that infest our air. It is these delicious beauties that transform any dish when set out on the counter to culture. You can make this healthy, preservative free recipe when ever the need arises to use clabbered milk.

1/2 gallon Clabbered Milk
1 tsp. salt
1 tab. butter or sweet cream per quart

Take out that milk that is beginning to sour and let it clabber. Once completed, take out a larger pot and fill half way with water. Allow to boil, and place any utensils you are using it it for 30 seconds to clean. Put heat down to medium. Place clabbered milk and salt in another smaller pot and place that pot into the larger one. Heat on medium until curd separates. DON'T BOIL! When mixture gets too hot it becomes tough. Wait until heating is finished BEFORE adding salt and cream. Mix well and drain. Stir in cream. Refrigerate.

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Falafel

1/1/2014

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Among the most welcomed additions to the American scene are the numerous Middle Eastern restaurants which have brought a new and exciting cuisine to many cities. A few years ago these restaurants were confined to four to five in our largest cities. Falafel, which are quickly becoming as popular as hamburgers, can easily be made at home.

I knew you'd be snooping here looking for some healthy recipes to start the New Year. This one is sure to make a splash!

1/2 pd. dried chick-peas
3 cups water
1 onion chopped
2 cloves of garlic minced
1/2 cup chopped parsley
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. cumin
3/4 tsp. baking powder
oil for frying

Place chickpeas in saucepan with water. Boil for 30 minutes or until soft. Take off and cover pan and let cool. In a food processor add drained beans, onion, garlic, parsley, pepper, cumin, salt, and baking powder. Run at high speed until smooth and no chunks are seen. Shape into balls and fry in 1-2 inches of oil or slip into deep fryer. Fry until golden brown and drain on paper towels. Slip into pita bread with lettuce, tomatoes, and onions.

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Simple Falafels

8/17/2013

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There are so many wonderful, simple ethnic foods that being on a tight food budget shouldn't make you feel unsatisfied. With this ever growing culture of processed foods we have long left the true sense of soulful cooking that enabled our ancestors to eat abundantly and healthy on just pennies. This blog is donated to those who are on such a budget and making ends meet at their local food banks. But, there are times we must venture out and buy food at the local grocery to complete our daily menus for those we love. On these occasions, you must stop here and view the ever growing cookbook of delicious, low-cost items that adorn our tables. Your one stop place to always have enjoyable, thrifty meals at your fingertips.

2 cup dried chick peas
1 medium onion
2 cloves crushed garlic
1 tsp. baking soda
1 tsp. coriander
1/2 tsp cumin
1 egg
1/2 cup finely chopped parsley
1/4 tsp. cayenne pepper
salt & pepper to taste
flour to bind
oil

Soak beans overnight. Drain. Cook until tender over medium/ low heat. In a food processor or blender add remaining ingredients except flour and oil. Pulse until all ingredients are smooth and processed. Place in a bowl and add flour to just bind. Let stand for 1/2 hour in refrigerator. Make one inch balls with mixture and head in pan filled with 2 inches of oil Cook a few balls at a time and let brown evenly on low/medium heat. Allow to drain on paper towels. Wrap with pita bread, lettuce, and tomatoes. Usually served with Tahini Sauce.

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Black Bean Dip

6/14/2013

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With the joys of summer in full swing, it's important to have great protein filled snacks ready in the fridge to keep your energy reserves high. Days seem to turn into endless hours that often tempt us to reach for the easy snack sections in our pantry when hunger rises. But with a bit of preplanning, you can have luscious snacks ready at your fingertips for easy snacking. Here's one that is thrifty and satisfying.

2 garlic cloves chopped
1/2 green pepper chopped
1/2 medium onion chopped
tsp. oil
Sauté above ingredients in a saucepan until soft

2 (15 oz.) cans black beans drained
3 tab. lime or lemon juice
1/4 cup cilantro
1 tsp. cumin
1/2 tsp cayenne or pepper
1/4 tsp. salt
2 tab. water

Add above ingredients to a blender or food processor. Blend slightly. Top with sauteed ingredients and blend until smooth. Grap some pita chips!

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Best Salsa Ever

4/7/2013

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I was perusing Winn Dixie and noticed tomatillos at absolutely ridiculously low prices. I thought best to keep this recipe until the main ingredient was thrifty and in reach. Well, spring is here and so are affordable tomatillos. Why by bottled salsa when you can save a few dollars and make your own? This is the second salsa recipe on this site, and I must admit, the best.

Grab a bag of corn chips, and I promise your family will never go back to the canned version again. If anything, I'm a firm believer that a bit of good comes out of the worse possible situations. Funny, my family ate healthier when I was able to cook the home made versions of countless recipes I threw to the bottom of my recipe card file wondering if I'd ever have time to create them again. Despite the reduced income, we found new ways to treasure our time together which was usually in the kitchen.

5 plum tomatoes (chopped)
5 tomatillos (chopped)
1 jalapeno pepper (seeds removed)
1/2 lime juiced
2 tbs. white vinegar
1/2 bunch cilantro
1 medium onion
4 cloves of garlic peeled
1 tsp. salt
few dashes of hot sauce
1/2 tsp. pepper

Add everything to a food processor or blender. Pulse until chopped course. Grab those chips and a good movie!

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Easy Borani

1/20/2013

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I have to believe one of the most excruciating points of being on a restricted income is that it adversely affects your diet daily. With the price of food so high, it is impossible to secure that good nutrition for yourself some days. After all, your top priority is ensuring those little mouths are fed, and unfortunately, your dietary needs often come last.

This dish is versatile and cheap. All the ingredients can be had for just under $2 and you can savor this treat for days as it keeps well. Keeping a container in the refrigerator will ensure your calcium and protein needs are met.

1/2 pound fresh or frozen spinach squeezed
2 tab. lemon juice
1/4 cup chopped onion
1/2 tsp salt
pepper to taste
1 cup yogurt
1 tab. oil

Sauté onion until translucent in oil. Add spinch and cook slightly. Cool. In a bowl add the rest of the ingredients and cover in the refrigerator for 30 minutes or more.

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Easy Salsa

6/7/2012

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How about a great salsa recipe? If you've been frequenting your favorite farmer's market, I'm sure you've noticed great specials on the following ingredients. Why not buy several each week and make your family fabulous salsa? There is nothing better than a fresh tasting salsa recipe to accompany those corn chips.

If you don't have a farmer's market close by, Aldi's has great specials each week on fresh tomatoes, onions, and lemons. Why buy that canned stuff? It's only full of preservatives and will cost you more! If you have a food processor, even better, you can make this in a snap.

More importantly, it is wholesome goodness for your family. No additives here but genuine motherly love!

1 medium sweet onion
2 cloves garlic
3 tab. olive oil
1 lb. fresh tomatoes
1 tab. lemon juice
2 tbs. fresh cilantro
1 small jalapeno (optional)
salt to taste

Chop larger ingredients in quarters and place in food processor. Add rest of ingredients and process using pulse until desired consistency is attained. If you don't have a food processor, chop all ingredients finely and toss. Serve!

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Apple Pie Butter

2/28/2012

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Lately as some of my medical tests are coming back, I noticed an
increase desire to get back to the natural path of life. I am supposed to keep
my sugar and processed food diet to a minimum. Unfortunately, with a limited
income available, I've forfeited many of my own personal foods to supplement my
children's diet. What I am finding is that if I resort to a "from scratch"
approach, I can make my once favorite items for pennies! No need to buy that
prepackaged organic fare if I can make it easily at home. This spread is great
on toast, pancakes, and waffles. There is no sugar in it, and it has no fat. Best of all it is easy,
and comes out perfect every time.

I use my toaster oven for this instead of turning on the entire stove. More money saved!

4 cups of chopped apples, cores removed
unsweetened juice
1 tab. honey
1/4 tsp. allspice
2 tsp. cinnamon

Wash apples thoroughly and chop, don't peel. Place in an oven proof dish and just bearly cover with juice. Orange juice works quite well. Add the rest of the ingredients. Place in toaster oven on 350 for about 30 minutes or until done. There will be more juice when it is done, so handle with care. Place all in a blender and rotate on high until smooth. Place back in baking dish, and cook an additional 20 minutes or so, stirring frequently until mixture is thick. Should easily mound and stay in once place when topped on a plate. You will never buy canned items again!

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No Cook Rolled Oats with Apples and Nuts

11/10/2011

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I've been going on for weeks here helping you feed your family for pennies. Yet, today as I was at the gym with a friend, I took note that I've been supplying few recipes that would be a great health benefit for the house chef. I know my first thought is always ensuring my children receive proper nourishment, but at times, I forget my body has changed needs as I've grown older. No more are common foods, which were once common ground for my nutritional needs works any longer. Instead, I must count carbs and sugars making sure my body stays at peak performance. Like they say, "If Momma ain't happy, ain't no one happy." And - Momma's nutritional needs are vital.

I vow to incorporate more recipes I use myself when thinking of my next blog topic. These recipes are quick, inexpensive, and delicious. They’ll leave you feeling full, satisfied, and happy!

1 cup of oats (preferably organic - average cost at bulk food store: $1.50 pd.)
2 tsp. Maple syrup or honey (more if you like it sweeter)
1/2 cup chopped apples, dates, raisins (whatever dried fruit you have on hand)
2 tab. walnuts (or other favorite nut)
dash salt
dash ground cinnamon
1 tsp. flax seed (optional)

Pour boiling water over top to cover by 1/2 inch. Let sit until desired consistency. You can pack this in a container to go and enjoy when you get to your first destination.

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