Dandelion Fritters

While some folks fret over getting dandelions out of their yards, others eat them!

Why?

They're good for you!

And- - -you can eat the entire plant :)

Blissful, huh?

The greens can be eaten in a salad or cooked as you would other greens, the root can be dried and or/roasted and ground and used as you would coffee.

The flowers can be used to make jelly and syrup, stuffed in cakes, muffins, or pancakes- and as you see here, they can be fried.

 You can dip and fry each flower individually or stir them all in your batter and drop by spoonfuls into hot grease- uhm- lard :)

When cooked this way, they hardly have any taste, but my mind seems to trick me into almost thinking it's squash, except much milder. The texture? Sorta chewy, and good!

You can mix up a whole grain batter if you like but this is quick, frugal, and easy....and being from the south, frying cornmeal, especially in lard, is tops!

DANDELION FRITTERS

2 cups rinsed, drained dandelion flowers

1 cup self-rising cornmeal (or flour, or half and half, or whole grain with salt and soda)

1 egg, beaten

1 cup of milk

Mix flour/meal, egg, and milk. Dip individual dandelions in batter and drop them into hot oil.

You can also stir the flowers into the batter and drop by tablespoons into hot oil.

Fry on each side until golden.

Drain on paper towel.

Serve plain, salt and peppered, or with a dip, such as Ranch.

Song of Sol. 2:12  The flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land...

Savory Onion Muffins

Who said muffins have to be sweet?

These are moist and extra soft and perfect to complete any meal or soup!

You can use any herb of your choice to change the flavor to compliment your meal and you could also use green onions from your garden.

Savory Onion Muffins

2 cups plain flour

2 T sugar

1 T baking powder

1/2 t salt

1/2 t garlic powder

1 egg

1/4 cup oil

1 1/4 cup milk*

 1 medium onion chopped

1/4 cup chopped parsley or 1 1/2 T dried

1T butter or margarine

 

Preheat oven to 400.

Saute onion until soft, toss in parsley and set aside to cool.

 

Mix dry ingredients.

Make a well in the center and add oil, egg, and milk.

Stir until flour is moistened.

Fold in onion-parsley mix.

Divide into 12 muffin cups.

Bake at 400 for 15 minutes.

 

*You could use water instead of milk or half water and half milk to keep this more frugal. 

 

Psa 104:14  He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;

Sweet Potato Rice-

This post is more than a recipe- it's an idea for the Super Sneaky Mom's Club!

Now- for the most part- I don't have to be sneaky anymore, but I know some of you still do so perhaps this might be a way to assist you in continuing your SSMC membership!

Tip: Use this idea to smuggle in all sorts of veggies, changing the spices and flavorings, to make them sweet or savory. You can work the dishes in as sides, desserts, or even the main- if you want to toss in some beans or meat. ...Use apples or other fruit and make it a dessert and leftovers for breakfast!

On a frugal note, this is a great way to stretch veggies and meat!

Sweet Potato Rice

- 1 cup long grain white rice

-2 1/4 cups water

pinch of salt

4 T butter

1 medium sweet potato, peeled and diced

1 t cinnamon

1/4 t nutmeg

dash of cloves

sweeten to taste with honey, molasses, and/or brown sugar

Bring water and salt to a boil, add rice and diced sweet potatoes. Cover and reduce heat.

Cook 15 minutes. Add remaining ingredients and cook 5 minutes.

Served here with saucy venison and bean burritos.

Tip: You can use brown rice, but cook the rice alone for 30 minutes before adding sweet potatoes.

Psa 119:103  How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!

Homemade Noodles

One of my dearest friend's mother used to make homemade noodles. I was so fascinated by this because I was sure they could only come from a box. :)

She rattled off the recipe one day and I've never forgotten it, thankfully.

It makes a fantastic (and super frugal) noodle!

(My best guess is that you can make this batch for less than a quarter. Yeah, for real!)

Now- to help you remember- here's the 'rattle' I told you about: 1, 1, 1, 1.

See?!?! Now you can remember it - in case I forget it!

Lelah's Homemade Noodles

1 cup plain flour

1 egg

1 tablespoon water

1 tablespoon oil

 Mix together in a bowl and knead for several minutes to incorporate all the flower. 

(If necessary add a drop or two of water at a time.)

This will make a VERY stiff dough but it will be moist once you knead it.

Break the dough into 3 or 4 pieces and roll out very thin, like 1/16 of an inch or so.

(If your dough is super stiff, drip a little oil in your palm before kneading each section.)

Cut into strips (any size) with a pizza cutter and allow them to dry while you make ready your soup/broth.

Drop noodles into boiling water/soup/broth and cook approx. 10 minutes until no longer doughy.

You can drain them and serve with sauce or leave them in the soup pot.

Tips:

You can add salt to the dough if you like but it isn't necessary if you're cooking them in a broth or soup, or even salted water.

Some of you might like to use wheat flour too but you will likely have to up your water.

You can also dry them for a couple of hours and freeze them for later use.

This makes enough for an average pot of soup, those of you with bigger families like mine may want to double them, especially if serving with sauce.
p.s.
You can do this in just 10 minutes!

 This post is linked to The Shabby Nest,HomemakerOnADime,KatheWithAnE, Our Delightful Home,

 1 Tim 6:8  And having food and raiment let us be therewith content.

Italian Bread

This bread is so soft- it's irresistible! 

I've been making it several times a week for the last few weeks and using the dough for everything under the sun...from rolls to cinnamon rolls to loaf bread. (A great sandwich dough!) It's just that soft and yummy :)

And did I mention it's super easy- especially if you have a mixer?

1 1/4 cups warm water

1 t salt

2 T sugar

1/4 cup olive oil

2 1/2 t yeast

3 cups bread flour (or plain or unbleached)

Pour all ingredients into bowl. You can work the flour in by hand or turn your stand mixer on and let it go. 

Knead the dough well, until smooth and elastic. 

Shape, score, and place on flat sheet to rise until doubled.

(Or bread pans, etc)

Bake at 375 for 30 minutes until golden. 

 

Beef Rice-a-Roni

An easy, frugal, and fast dish that could be your main or your side!

1 1/2 cups white rice

1/2 cup (wheat) spaghetti, broken into 1 inch or so, pieces

2 1/2 T dried onions

2 T dried parsley

2 t minced garlic

1 1/2 T beef base

4 1/4 cups water or broth

1 frozen hamburger patty (about 1/4 lb)*opt

Brown hamburger meat in sauce pot. Add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for approx. 20 minutes.

Tips: Rice mixture can be made up in advance and stored in air-tight containers.

(Can use brown rice, just increase cooking time to 45 minutes.)

Quick Sticks

This is a perfect solution to having bread, when you've forgotten it until dinner time!

1 T yeast

1 1/2 cups water

3 3/4 cups wheat flour (approx)

1/4 cup milk powder

1 T honey

1 t salt

1 T gluten

1 T oil

1 egg

Sprinkle yeast in warm water. Add milk powder, salt, oil, and honey. Pour in flour, gluten and honey and mix until dough forms. Continue kneading until dough is smooth and elastic. 

Divide dough into 12 balls. Roll out into sticks and place on baking sheet.

Allow to rise until doubled. (30 minutes approx.)

Bake at 350 for 22 to 25 minutes until golden.

Butter if desired and sprinkle with garlic powder and parsley or Parmesan. 

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This post is linked to:
We Are That Family

Garden Lentils

This dish is mighty tasty but if you have some picky eaters, you may want to adjust the seasonings to their taste...but it's SO frugal, filling, and easy-it's certainly worth a shot with your family :)
We ate this as the main (and only) dish but it could also be cooked as a side.

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Cook 3 cups of lentils in approx. 6 cups of water(red lentils here)  with 1 teaspoon of chicken bouillon. (Cooks in about 35 minutes.) Drain if necessary.

In large pot, saute for 3 minutes:

5 large green onions, sliced (tops and bulbs),

1 cup sliced banana or bell peppers

in

3T olive oil

Stir in;
1 cup diced tomatoes
1/4 cup chopped fresh basil leaves
1/2 T chopped fresh mint
1t dried parsley
4 1/2 cups baby spinach leaves 
and toss, just until wilted. 

Add the lentils to the veggie mix and serve with a splash of lemon juice, if desired.

Served here with crispy chapatis which is fun to 'scoop' this dish with!

*Tip: use toppings such as sour cream, hot sauce, etc.


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This post is linked to The Ultimate Beans and Rice Recipe List

 

Summer Cilantro Salad

Using garden veggies makes this salad only pennies- but oh SO tasty!

2 cucumbers, diced (approx 6 inch cukes)

2 medium tomatoes, diced

1 1/2 T chopped cilantro (or more if you like)

1/3 cup raisins

1/2 cup mayo

Toss together. Chill before serving.

Macaroni Salad

This salad is pantry-garden friendly and can be adjusted to use just about anything that you have on hand.

It's also great for picnics, summer parties, church dinners, and more!

You can also switch out colored veggies to give extra color.

2 1/4 cup macaroni

3 boiled eggs 

2/3 cup mayo

1 t celery seed

1/2 cup chopped sweet pickles

3/4 cup chopped bell peppers

1/2 cup chopped onions

salt and pepper to taste

Cook macaroni according to package directions. Tip- boil your eggs with them!

Drain the noodles. Peel the eggs and chop them with a fork.

Mix all ingredients.

Add more mayo if the salad is too dry.

Chill well.

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There are MANY variations to this delicious side dish.

-add several tablespoons of mustard

-use other seasonings such as parsley, basil, or oregano

-add a splash of vinegar

-use finely chopped carrots or other veggies

-toss in bacon bits and use Ranch dressing instead of mayo or Ranch seasonings w/the mayo

-add chopped ham

-use dill pickles

Endless possibilities!

Tangy Kale Salad

1 small bunch curly leaf kale 

1 lemon (juice and zest)

1/4 cup olive oil

1 T spicy brown mustard

1 t minced garlic

salt and pepper

Parmesan cheese 

Mix oil, juice, mustard, garlic, salt, and pepper in a lidded jar. Shake well. Pour over salad. Sprinkle on zest and Parmesan. Toss before serving. Store in refrigerator.

Freezer Cooking: Burritos and Breakfast

Welcome to another Filling Your Freezer post!

With some of those beans yesterday, I made Saucy Beans/Chili Beans.* (No meat, just seasoned.) I cooked up a pot of rice and made Rice, Bean, and Cheese Burritos.

I used Crystal's method of wrapping them and then stored most of them in the tortilla bags in the freezer.

I used some of those beans to make chili for supper so during the time I normally "cook" supper, I made Peanut Butter Pancakes. I placed them in zipper bags in the freezer.

While flipping pancakes, I also made 2 loaves of Whole Wheat Bread. After supper, I sliced up some of the bread for Homemade French Toast Sticks. These are fantastic from the freezer!

*Saucy Beans/Chili Beans*

2 1/2 quarts of cooked beans

1 quart of tomatoes, drain half the juice and crush the tomatoes

2 bay leaves

1 1/2 T chili powder

1 T cumin

1 t garlic salt

1/2 t oregano

2 T dried onions

Simmer all ingredients in large sauce pot until juice is thick, onions are tender and re-hydrated. Remove bay leaves before serving.

(*Tip: If you use these beans for burritos, the leftover liquid makes a nice enchilada style sauce if you strain it. Also, you can use any bean for this. Pinto, kidney, and black are my favorites.)

Savory Quinoa

Quinoa is easy to cook, once you get past the washing. The cleaner this grain is before cooking, the milder the taste, will be which means it will take on more of the flavors that you add. You can make it sweet and spicy or salty and savory, and it's great either way! 

Be sure to rinse 3 times in a bowl of water, rubbing it between your hands to clean. Drain the cloudy water after each rinse.

1 quart of chicken broth

2 cups well-rinsed quinoa

2 large bay leaves

1 1/2 t minced garlic

1 T dried parsley

1/2 t salt (adjust to taste)

opt. 1 peppermint tea bag*

1/4 cup olive oil

Bring broth to a boil, add quinoa.

Return to a boil, reduce heat. Add bay leaves, garlic, parsley, salt and tea bag. Cover and simmer for 15 minutes. Remove the tea bag after about 10 minutes.

Remove from heat and keep covered for 5 minutes. Remove bay leaves. Toss in the olive oil.

* you may add 1 T fresh mint or omit altogether but it does add a nice, subtle flavor

This makes a great side dish for about two meals or a main dish with a salad.

Love the chewy texture of this grain!

 

Dried Fruit Compote

Did you know you can make compote from dried fruit? You can also use just about any combination. For this one, I was really wishing that I had dried apples to add to it but I used what I had on hand which was a little dab of this and a little dab of that. :-)

This is a perfect treat for those of us who don't show very frequently and need fruit after the fresh fruit has run out. You can keep this extra frugal by using cheaper fruits and home-dried fruits as well.

1 cup chopped prunes

1 cup chopped apricots

1 cup raisins

1/3 cup dried cranberries

1/3 cup chopped dates

handful dried cherries

juice and zest of 2 oranges (or other citrus)

1 1/2 to 2 cups of water or bland juice such as apple or combination of both

*opt. a couple of tablespoons of honey for flavor to drizzle when serving

Place all of the dried fruits in a lidded pot. Cover with the water, zest, and juice.

Simmer on low for 15 to 20 minutes.

Serve with a drizzle of honey and extra zest if desired.

Lots of combinations could work with this. From your fruits, to your juice, to your additional flavorings.

Grated ginger, cinnamon, nutmeg, cardamon, and more could be added interchangeably to vary this dish.

You can also serve it over rice, pancakes, waffles, plain cake, with a little cream, etc.
Nuts would be great in this too!

We had it over a plain slice of cake with a little half and half drizzled on top.

Cinnamon Applesauce Salad

I didn't know this for a long time, but salads don't have to be green! They don't even have to be veggies!

Salads can be fruit, meat, and even creamed! 

One type of salad that has sadly lost popularity, is the gelatin salad. 

Gelatin offers protein and other good-for-you stuffs(scroll down to Medical and Nutritional Properties). It is particularly good for your joints since it is a mixture of protein, peptides, and collagen and made from skin, bone, and organ tissues from animals.

It's great to have around if meat is not abundant on your budget or your meal is on the light side.

(Did you know you can even use it for hair gel if you store in the fridge? Yes- but it will only last about a week, but it's a lot cheaper than commercial products!)

3 cups boiling water

2 packs of plain gelatin

3/4 cup cane (or plain) sugar

3/4 T cinnamon

2 cups of unsweetened applesauce
1/2 t lemon or lime juice

Dissolve gelatin and sugar in boiling water. Add cinnamon, juice, and applesauce. Stir well. Chill well before serving.

My kids are spoiled in that they think they must have a dessert. These are the kind of recipes I love to offer in place of sugar when I can!

Homemade Dressing

3 cups cornbread, finely crumbled
1 1/2 cups bread crumbs (biscuit, light bread, no crust)
1 can chicken broth
1 cup celery, very finely chopped
1 medium onion, very finely chopped
1 1/2 t minced garlic
2 teaspoons ground sage
1 stick melted butter
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 t poultry seasoning
1/2 teaspoon rosemary
1 teaspoon dried parlsey

Combine all ingredients. Mix well. Spread in sprayed baking dish. Bake at 350 for 45 minutes or until lightly browned. (If dry, add warm water.Sprinkle lightly with water to before reheating and cover tightly.)

Fried Masa Cakes

These are so easy and tasty. Masa flour has such a great flavor. It is perfect to use with any Mexican dish but it's also good alongside your favorite beans!

2 cups masa flour

2 cups very warm water

1 t salt

Stir all 3 ingredients together with a fork for several minutes. Allow to stand for several minutes (or more).

Pat out walnut sized pieces with wet hands until they are about 3 to 4 inches around. Fry them on a hot buttered griddle until golden brown.

Rainbow Stew

32 oz beef broth
32 oz water
1 can diced tomatoes
1 bundle of Swiss chard (multi-colored if you can)
2 large carrots, sliced
1 leek, sliced
3/4 cup multi-colored peppers, if you can
1/3 head shredded cabbage
1 1/2 cups chopped cauliflower
1 medium zucchini, halved and sliced
salt and pepper to taste

Dump everything in your soup pot to simmer. You can use whatever colored veggies you have on hand.
Cook just until veggies are soft.

(Now is a good time for this soup, as frost is coming and it's time to pull up all the remaining veggies in the garden!)

*Seasoning this soup:

I used a packaged beef broth so the flavor was perfect for me. If using your own bone broth or all water for your liquid, sub 1 to 3 bouillon cubes for flavor, or several tablespoons of Worcestershire sauce. All of the veggies will give you quite a pack of flavor too! -happy eating-

P.S.

No recipe yet for the "free bubble-lub" ;-)

Linked to:
Somewhat Simple
Thrifty 101 
The Shabby Creek Cottage
The Diaper Diaries 

Cream of Asparagus Soup

1 can cut asparagus with the liquid
1 small chopped onion
1 small stick of celery, chopped
2 T butter
1 cup cooked brown rice
3/4 t salt
dash of black pepper
2 cups of milk

Saute onion and celery in butter until soft. Pour asparagus with liquid, onion-celery saute, brown rice, salt, and pepper into blender. Blend until pureed. Pour into sauce pot. Add milk. Bring to a simmer and cook for approx. 5 minutes.

Cottage Cheese Dinner Rolls...

1/2 cup warm water
2 T yeast
1 cup cottage cheese, rinsed in lukewarm water and drained
1 1/2 T honey
1/4 t baking soda
1 t salt
1 egg
2 cups spelt or wheat flour
1 1/2 to 2 cups plain flour

Dissolve yeast in warm water. Add cottage cheese, honey, soda, salt, and egg. Mix well.
Add spelt/wheat flour. Gradually add plain flour just until you have a workable dough.
Allow to rise, covered, for one hour. Punch down. Roll into 12 balls and place in buttered
9X9 baking dish (or similar size). Allow to rise in warm place for 30 minutes. Bake at 350
for 20 to 22 minutes until golden. Butter and sprinkle with parsley if you like. Serve hot!

These are perfect for vegetable soups!

*Tips: Toss some herbs in your dough to go with different meals.
*Food Storage Tip: My cottage cheese expired in March and had been unopened and was still very good.