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Morganna777's Journal


Morganna777's Journal

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21 entries this month
 

Pumpkin Chicken Chowder by Mother Earth News...

03:44 Nov 16 2013
Times Read: 431


Perfect for the first few days after Thanksgiving, try substituting leftover turkey for chicken in this Pumpkin Chicken Chowder Recipe.

By Maggie Stuckey

October 29, 2013



Pumpkin Chicken Chowder Recipe

Pumpkin purée and corn combine to make this Chicken Chowder Recipe an ideal autumn soup.



Leftover turkey would also work in this recipe — delicious and quick.



Serves 6-8

***If you are a Vegan/Vegetarian omit the chicken, it is still delicious alone! :) Enjoy!

Ingredients:



2 tablespoons canola or vegetable oil

3 boneless, skinless chicken breast halves, cut into bite-size pieces

2 medium onions, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

3 garlic cloves, minced

6 cups chicken broth

2 (16-ounce) cans pumpkin purée

1 cup frozen corn

2/3 cup uncooked rice

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper



Instructions:



1. Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell peppers, and garlic. Sauté until the chicken is no longer pink, 6 to 8 minutes.



2. Add the broth, pumpkin, corn, rice, basil, salt, and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20 minutes. Serve hot.



Read more: http://www.motherearthnews.com/real-food/pumpkin-chicken-chowder-recipe-ze0z1310zsau.aspx#ixzz2kmCC1ucF


COMMENTS

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25 Natural Remedies to help Beat Cold and Flu by Wellnessmama.com

03:31 Nov 16 2013
Times Read: 432


When the flu bites, when the cold stings… these are a few of my least favorite things… Fortunately, some cases of illness can be easily prevented, and even once an illness has struck, natural and herbal remedies can help shorten the duration and get you feeling better faster. I posted before about what I keep in my medicine cabinet (and in my purse when traveling), but since we are getting in to the heat.. er, cold, of flu season, I thought more information could be helpful.



Cold and Flu Prevention



An ounce of prevention is worth a pound of cure… you’ve heard it a million times, but how does it practically relate to illness prevention? In short, giving the body what it needs and keeping a constant supply of nutrients will help ensure that the body can resist any pathogen it encounters. Following a basic Wellness Lifestyle will go a long way toward preventing illness, as you will be supporting the body to function optimally. Avoiding grains, sugars and other highly starchy foods will also ensure that the body is functioning at peak immunity should it encounter a virus or bacteria. Some studies show that optimizing vitamin D goes a long way to preventing illness and shortening duration. Getting enough sleep is also crucial to preventing illness, and even a couple nights of interrupted or not enough sleep can leave the body worn down and unable to resist illness. Regular exercise has also been shown to reduce the number of times a person gets ill per year and the duration. But I’m sure you are already doing all that… so in the off chance you are doing all of the above and you still get sick, don’t worry- there are natural ways to heal faster!



Natural Treatment for Cold, Flu, and Illness



Once you or your child has contracted an illness, there are a lot of natural options that can shorten the duration of the illness and lessen the symptoms. I’ve included my whole bag of tricks below, so pick and choose what works for you. I get all my herbs that I don’t grow myself from Mountain Rose Herbs, though there are a lot of places that carry them. Just look for organically grown herbs and make sure they are fresh.



Home Remedies From Things Already In Your House

Garlic- A powerhouse natural antibiotic, anti fungal, and antibacterial, garlic can tackle almost any illness. For the most potent effect, finely mince 1-2 cloves or garlic and float in a small glass of water. Drink quickly- if you are sick enough, you won’t even notice the taste. Note: Pregnant women should not take more than 1 clove of garlic medicinally per day, and children often resist this remedy.

Hydrogen Peroxide- At the first sign of cold, flu, sinus infection, or ear infection, put a dropperful of hydrogen peroxide into each ear. Have the person lie still with the hydrogen peroxide in the ear until it stops bubbling. Do this on both sides. This is especially effective for kids. Repeat every few hours until infection is gone.

Hot Liquids- This one is pretty instinctive, but load up on the hot herbal teas and hot lemon water at first sign of illness. The heat helps boost immune system and a variety of herbs can help with infection.

Cinnamon- Good for more than just stabilizing blood sugar, cinnamon is an effective antiviral and antibiotic. When sick, mix 1 tablespoon with 1 teaspoon of honey and stir to make a spicy and very effective tea that helps relieve cough and congestion and lower fever.

Face Steam- In a pinch, this can be made with kitchen herbs. Boil 1-2 cups of water in a large pot. Remove from heat, add 2 teaspoons each of thyme, rosemary and oregano. Cover for 5 minutes with a lid, and then remove lid and put face directly over pot with towel covering your head to hold in the heat. Breathe in the steam as long as you can, aim for 15 minutes. This will help loosen congestion and kill viruses and bacteria in the lungs, bronchials or sinuses. Alternately, you can use 1/2 cup vinegar in the steam. It won’t smell great, but it will help fight the illness.

Remove White Foods- At the first sign of illness, completely remove all white foods from the diet. This includes grains, sugars, milk, cheese, dairy, sweeteners, soda, etc. These foods suppress immune function and slow the body’s healing ability. When you are ill, you don’t actually need to eat a lot of food, as the body needs to focus more on healing than digestion. Eat fresh chicken soup and drink hot liquids to keep strength up.

Hydrate and Rest- If the body is running a fever (which means it is fighting the illness) the best support you can give is to stay well hydrated on water and herbal teas and to rest enough. The body needs several extra hours of rest a day when ill, and often several extra glasses of water also. If you are running a fever, it is easier to get dehydrated, so drink enough water!

Herbs to help beat cold and flu:

There are many herbs that support the body when healing from an illness. I recommend buying these from a trusted source online or growing them yourself, though you can find some of them at supplement stores.



Nettle Leaf- Some natural doctors say this is the only herb needed for illness treatment. It contains large amounts of vitamins and trace minerals and helps the body stay hydrated and remove toxins. In a tea with Red Raspberry Leaf, Alfalfa and Peppermint, it makes a powerful immune supporting and illness preventing remedy.

Elderberry- Elderberry is well known for supporting the body, especially during flu. You can find conventionally made elderberry syrups at many stores now, or to save money, make your own. Here is the recipe.

Ginger- In capsule form, ginger can greatly help with nausea and vomiting associated with the flu. It can also help with high fever and headache. Fresh ginger root can be steeped in boiling water to make a tea that is very effective against sinus symptoms and congestion.

Yarrow- Unsurpassed for flu and fever, and great for children. If used abundantly in tea or tincture at the beginning of an illness, it will usually shorten the illness to less than 24 hours. It is especially good for fevers as it induces perspiration and is great for all childhood type illnesses. It is naturally bitter, so it is often good to include peppermint and stevia leaf when making a tea. It is great for the liver and kidneys and supports the endocrine system.

Chamomile- An absolute staple, especially for kids. Chamomile calms the nerves, helps children sleep better and reduces inflammation or fever. Soaking a chamomile tea bag in warm water and placing over an eye for 15 minutes every 2 hours will relieve pink eye in less than 24 hours. Chamomile tastes great and is easy to get kids to take. We use it in tea and tincture formula. It is also great for regulating hormones and for the skin and can be used regularly for good sleep.

Peppermint- Great for all digestive disturbances and for lowering fever. It can be used as a tea or tincture or rubbed on the skin to bring a high fever down. It is antimicrobial and antiviral and kids usually love the taste. It can be consumed as a hot tea or cold tea during illness in any amounts.

Catnip- A traditional cold and flu remedy, and a great herb for children. It helps induce sleep and settles the stomach. As a tincture or tea, it is a great herb for combating flu, cold or other illness.

Red Clover- Very high in nutrients, Red Clover purifies the blood and relaxes the body. It has been used in hormonal preparations, but is also useful in treating almost any illness. Can be used in tea or tincture.

Vitamins For Cold and Flu Treatment

Vitamin D3- A hormone precursor, this vitamin is finally getting recognition as a necessary nutrient for health. Optimizing Vitamin D levels can help prevent illness in the first place, and taking several thousand IU a day while sick can help speed recovery. Blood tests can help determine any underlying deficiency. This can also be obtained from supplements like Fermented Cod Liver Oil.

Vitamin C- Perhaps the best vitamin for cold and flu, vitamin C in large amounts can greatly speed recovery. Most adults need 2,000-5,000 mg a day or more when ill, and kids can need up to 2,000 mg. It is water soluble, so chance of overdose is low. In severe cases, patients were given 100,000 mg/day in an IV formula and these patients recovered from cases of the flu that were deemed terminal. Use the ascorbic acid form, and chewable varieties are available for kids.

Zinc- Can prevent a cold or flu virus from reproducing and can help relieve respiratory symptoms. Adults should consume 50-75 mg a day when sick in capsule or lozenge.

Natural Antibiotics and Antivirals for Illness Treatment

There are several potent natural antibiotics that in some cases work much better than store bought varieties. The following are ones I keep around at all times:



Oregano and Oregano Oil- Oregano oil is a potent natural antibiotic and antiviral. When 5-6 drops are put in a glass of water and gargled, it can stop a sore throat in its tracks. 5-6 drops in a glass of water swallowed can help kill flu or infection in under 24 hours. It is tough to get kids to take oregano oil, as it is very strong. Pregnant women should not take oregano oil.

Thyme and Thyme Oil- A tea (not nice tasting) made from thyme is very effective against cold and flu. Thyme oil rubbed on the skin will help the body fight infection. Pregnant women and small children should not use thyme.

Other Effective Natural Remedies

Coconut Oil- Coconut oil is high in lauric acid and is thought to dissolve the lipid coating around some viruses and make them more susceptible to attack by the immune system. If sick, aim for 5-6 tablespoons per day in food or melted and stirred into hot tea. Coconut oil has many other health benefits as well and is known to boost the immune system.

Onions and Garlic on the Feet at night- For extreme cases of illness, I slice onion and garlic and place all over the bottom of the infected person’s foot (rub olive oil on the foot first). I then wrap the foot in saran wrap and place a sock on overnight. Onions and garlic have been shown to pull toxins and help the body heal. Some natural practitioners even claim that having cut onions around will absorb toxins and keep others in the family from getting sick, though I have not tried this.

Apple Cider Vinegar Gargle and Drink- Yes, it tastes awful, but if you are sick enough, you won’t taste it anyway. Drink a tablespoon in water (gargle first) at the first sign of illness and repeat hourly until symptoms disappear. This alkalizes the body and helps kill viruses and bacteria.

Chlorophyll in Water- You can find concentrated chlorophyll with a mint flavoring- my kids love this one! They will drink it straight. Chlorophyll is a great blood purifier and can help bring fever down. It alkalizes the body and is very high in nutrients. For mild illness, this is often all that is needed to help children recover.

Putting It All Together



There are a lot of options in natural illness treatment, so what do you actually do when illness hits? Below is my reference sheet that I keep in my herb cabinet for reference whenever anyone in the family starts to show signs of illness. The earlier you can catch an illness, often the easier it is to beat.



Hydrogen Peroxide in ears

Removal of all grains, dairy, sugars, etc.

Consumption of only water with chlorophyll and herbal teas

Garlic in water followed by cinnamon honey tea (twice a day)

Chamomile, Yarrow, Catnip and Peppermint tincture (every 3 hours)

Cool nettle, red raspberry, alfalfa and peppermint tea to sip with grapefruit seed extract added

Edlerberry syrup every 2 hours

Vitamin C and Zinc every 2-3 hours in small doses until bowel tolerance

Apple cider vinegar gargle and drink every few hours if they will take it

Hot tea with melted coconut oil before bed

Onions and garlic on feet during sleep

How to Make Your Own Herbal Tincture for Kids



This tincture is great for symptom relief for kids and adults. I have found it to work better than Tylenol or cough syrups and it is healthier too! It is simple to make, and you can get all the ingredients here. Ingredients:



2/3 cup dried chamomile flowers

2/3 cup dried yarrow flowers

2/3 cup dried peppermint leaf

2/3 cup dried catnip herb

100 proof vodka

What to do:



Put all herbs in 1 quart mason glass jar

Pour 80-100 proof vodka over herbs, filling jar

Let steep at least two weeks, but preferably 2 months, shaking daily.

Store in cool, dark place.

After 2 weeks-2 months, strain liquid through cheesecloth and store in glass dropper botles for easy use. Store in a cool, dark place and it will last indefinitely.

Use 8-10 drops for kids over age 2 whenever ill.

Important Notes: I am not a doctor, nor do I claim to be a doctor. I cannot treat, cure, prevent or diagnose any illness. If you have concerns about any illness, talk to your doctor. Do you own research on natural remedies to ensure that you think they are safe. I earn a small commission through the link above, though the price is the same for you. If you do not wish to use my affiliate link, go to the site directly. If your are pregnant or nursing, consult a qualified specialist before taking any herb or supplement.


COMMENTS

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10 Ways to Use All Purpose Healing Salve & Recipe: A wonderful addition to your Survival Kit and First Aid...

03:12 Nov 16 2013
Times Read: 435


We found this goodie from Camp Wander. It’s an essential lotion for for dry skin. This is a versatile salve that’s great for humans and animals. It’s excellent for wound care too. Here’s a list of some of it’s beneficial uses.

1. Daily moisturizer

2. Cracked heels and crusty elbows

3. Body and facial moisturizer

4. Chapped lips (or any chappy place)

5. Welts, burns, and sunburns

6. And more…

If I had to choose only one skin care product out of the hundreds of products I've tried over the years, this All Purpose Healing Salve would be it!



I've shared this recipe on a prior blog post, DIY Skin Care for Gardeners. But since then, more and more people have used it and shared HOW they used it! I'm very grateful that this salve has improved so many lives of both people and animals (excellent for wound care). Read on and discover just how versatile this salve can be!



All Purpose Healing Salve Recipe:



1 Cup Organic Virgin Coconut Oil (Tropical Traditions Gold Label makes the silkiest salve!)

1 Cup Organic Extra Virgin Olive Oil

4 T. Beeswax Pastilles

1/2 t. vitamin e oil (optional)



To each jar add:



10 drops Lavender

8 drops Lemon

6 drops Melaleuca

1/2 teaspoon Vitamin e oil (optional)



Fills {4} - 4 oz glass mason jars or small glass jars of choice.



Coconut oil is a natural moisturizer as well as antibacterial. Olive oil has lots of anti-oxidants, including Hydroxytyrosol as well as anti-inflammatory properties. Lavender soothes and heals, Lemon cleanses and disinfects while Melaleuca is antibacterial and antifungal!



Melt the coconut, olive oil and beeswax in a warm bath, stirring with a knife every few minutes until melted.



This will take at least 15 min, you want a slow melt.

Add the EOs to the empty jars and pour into glass jars of your choice and let cool.



Put a paper towel over the jars while cooling and wait to cover with lids until completely cooled down. Shelf life is approximately 8 months.



Suggestions from experience: Use small jars and keep several around the house and few travel sizes handy.







10 ways we've used All Purpose Healing Salve...with great success I might add :)





1. Crazy good hand moisturizer!



2. Amazing on dry, cracked heels and crusty elbows.



3. All round moisturizer for dry climes. I use it as a body moisturizer and even on my face, sparingly!



4. Soothes and heals chapped lips or any chappy place.



5. Soothes welts, burns and sunburn!



6. Great for diaper rash.



7. Keep your animals in mind! My son has healed his bulldogs sunburned noses with this. Great antiseptic wound care for animals (except cats).



8. Antiseptic properties make it great for cuts and scrapes!



9. Wonderful for elderly folks and their thin, fragile skin.



10. A good remedy for eczema!



Notes: It's easy to double the recipe if you're making gifts! A small jar of salve is a great gift that keeps on giving. Purchase some lip balm pots or tins and fill with salve to keep in your purse or backpack.



Make sure to share, everyone can benefit from this natural healing salve and it's just a nice thing to do!


COMMENTS

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How to make a Handmade Healing Balm for Eczema and Psoriasis by Lovely Green...

03:04 Nov 16 2013
Times Read: 436


Those with these auto-immune skin conditions frequently struggle with flare-ups of inflamed and flaky skin. Unfortunately there still is no cure for Eczema and Psoriasis. Neem treatments, however, can be used to alleviate intense dry, inflamed, and itchy skin



Neem oil (which comes from the Neem tree) is a natural (non-petroleum) alternative and is commonly used in creams and in moisturizers to sooth skin inflammation. Laura at Lovely Greens, shares her recipe for Handmade Healing Cream for Eczema and Psoriasis. While lotions and creams with Neem can be purchased over-the-counter, you can make your own and manage how much Neem oil you use with her recipe. Also making your own cream allows you to control all the other ingredients so you can create an all-natural moisturizer for your skin.

Neem oil comes from the Neem tree, which is native to India and Pakistan





However there are natural non-petroleum based options for treatment of Eczema and Psoriasis and at least one which can effectively clear up breakouts: Neem oil. Extracted from the fruits and seeds of the Neem tree, Neem oil is a thick red or green oil which is not only highly moisturising but is naturally anti-bacterial, anti-inflammatory and provides external pain relief. Though its smell can be quite strong its medicinal qualities are impressive and it's relatively safe to use as a self-prescribed treatment. In fact the Indian culture has been using Neem oil for thousands of years for anything from skin diseases and inflammation to fevers and insecticide.



There are Neem oil skin creams already on the market and if you're interested in simply buying one then you'll have no problem locating a few varieties. However, making a topical cream yourself is easy, relatively inexpensive and safe. It also allows you to control just how much Neem oil you want in the product: though Neem is a natural oil, it is strong in both effect and scent.





Neem Cream

Makes one 110g pot



10g* /0.35oz* Neem oil (raw and cold-pressed)

40g /1.41oz Shea Butter

30g /1.06oz Cocoa Butter

20g /0.70oz Castor oil

10g /0.35oz Sweet Almond oil (alternative: Grapeseed oil)**

5 drops of Tea Tree essential oil (optional)

5 drops of Lavender essential oil (optional)



* 10g of Neem oil will result in quite a strong smelling and acting lotion. If you'd prefer, you can reduce the amount by half to 5g to mask the smell and create a gentler cream. It's also possible to add more than 10g of Neem oil to this recipe but please test your cream on a small part of your infected skin before using it all over. Neem can be quite strong and if it's placed on the skin undiluted it's possible that it can cause contact dermatitis.



** For a more liquidy cream add more liquid oil in this recipe



1. Take all the ingredients except for the essential oils and place them into a double-boiler. You can also place them in a metal or glass bowl which can be floated in a pan of hot water. The point of the double boiler (also known as a Bain-marie) is that you want to heat the oils slowly, evenly, and through an indirect heat source.



2. Melt the oils over a medium heat until they are completely liquid. Stir well and place the bowl in the freezer for five minutes.



3. Take the bowl out and beat it with a whisk, adding the essential oils in at this time if you've opted to have them in. These fragrances will help mask the scent of the Neem and are both ingredients that will help inflamed skin. Lavender essential oil is extremely soothing and anti-inflammatory and Tea Tree essential oil is anti-bacterial, anti-fungal and anti-microbial as well as having a soothing medicinal scent.



4. Make sure to scrape any oil that's hardened along the edge of the bowl back down into the liquid oils then place the bowl back in the freezer for another five minutes - then take it out and beat it again. Repeat this process until the oils appear opaque and creamy then spoon it into a container which is fitted with a lid. You can use the cream after it's set for about a day.


COMMENTS

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Homemade Dark Chocolate Paleo Style: http://www.delightedmomma.com/2013/10/homemade-dark-chocolate-paleo.html

02:58 Nov 16 2013
Times Read: 438


About a week ago I was with Ronin at our favorite little outside lunch spot. It was completely empty except for one other lady who sat at the table right next to us. My first impression of her was that she looked young for her age (she was probably around 50). Her skin was perfect, she had almost no wrinkles and she was in amazing shape. She was not wearing a stitch of makeup (hey I notice these things) and seemed to just ooze this healthy happy glow. I was feeding Ronin and she commented on how cute he was. She went on to say that she was a new Grandma and we began to chat. We started to talk about food and she told me that she was a nutritionist who also specialized in muscle testing for specific food alergies. So interesting and I can not wait to make an appointment!



Anyway I told her I eat a Paleo diet and she said, "Oh I have the most amazing and easy recipe for Paleo dark chocolate!" Of course I needed to hear this. In the original recipe she said something about adding raw cashews but for the life of me I could not remember how exactly I was supposed to do this so I left that out and it still turned out awesome. So thanks to the beautiful random stranger, named Sue I bring you a chocolate recipe that you most definitely need in your life.



What you will need:

1 cup of unsweetened cocoa powder

1/2 cup of melted coconut oil

1/3 cup of honey

a few dashes of sea salt

Directions:

Mix all of the ingredients together in a bowl.

Pour the chocolate batter onto a parchment lined baking sheet and speed it around evenly.

Place the baking sheet with chocolate into the freezer and freeze for about 30 minutes or until it is set.

EAT and enjoy!

This chocolate recipe does need to stay refrigerated or in the freezer as it tends to melts slightly if left out.


COMMENTS

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Campbells Cheesy Broccoli Bake... the SECOND must have for our Holiday Season...

14:45 Nov 14 2013
Times Read: 441


Cheddar cheese sauce and savory onion rings top colorful broccoli for a tasty side dish that's an instant classic.

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1/2 cup milk

dash Ground black pepper

4 cups cooked broccoli cuts

1 1/3 cups French fried onions

How to Make It

1 Stir the soup, milk, black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole.

2 Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling. Stir.

3 Top with the remaining onions. Bake for 5 minutes or until the onions are golden.

I bake mine in larger baches, so in a large casserole dish, Bake at 350 degrees for about 35 minutes... ENJOY!


COMMENTS

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Classic Green Bean Casserole.... A MUST HAVE for our Holiday Season...

14:38 Nov 14 2013
Times Read: 442


It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.



1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon Worcestershire sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

How to Make It

1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3 Bake for 5 minutes or until the onions are golden brown. Yummy!


COMMENTS

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Cooking on a budget

14:31 Nov 14 2013
Times Read: 445


My parents are no strangers to making a dollar stretch, both of them being children of the Depression and having raised six kids on a teacher’s salary. Some of my favorite recipes on this site are those inexpensive dishes that my folks made for us practically every week when I was growing up, like baked chicken, chili beans, tuna macaroni salad, enchiladas, or hamburger and macaroni. Even today, if you popped in for dinner unexpectedly, likely one of those would be on the menu that night. And if you were me, you would be darn pleased. Cooking on a budget doesn’t mean you have to sacrifice flavor or nutrition.



Some of the themes that mom and dad have perfected over the years in their practical budget-mindedness when it comes to food and cooking are:





1 Chicken: buy it bone-in, skin on. It’s cheaper. Buy thighs. More flavor and meat for the money. Save the bones, either before cooking or after a meal. Freeze and use later for making chicken stock. Not only is the marrow from bones incredibly good for you, but if you already have the bones, the stock you can make from it is practically free.



2 Mexican food. Corn tortillas and beans are cheap, and combined make a complete protein. The beans are especially economical if you buy them dry and cook them yourself, instead of using them from a can. Add some rice and salsa and you have a filling, nutritious, delicious meal.



3 Eggs. Great source of inexpensive protein. Make hard boiled eggs for sandwiches or scrambled eggs for breakfast.



4 Make stews with cheaper, tougher cuts of meat, like beef chuck roasts or pork shoulders. Low and slow braising completely tenderizes the meat, and the flavor is amazing. You can also brown a rump roast on high heat and then lower the heat for low slow cooking for roast beef.



5 Turkey legs and thighs. Best deal out there. You can braise them or make turkey stew.



6 Make your meal go farther with potatoes, rice, pasta, or tortillas.



**If you are a Vegan, shop the local Farmers Markets or contact your Agricultural Department for location that sell fresh produce... It is worth the call.


COMMENTS

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Morganna777
Morganna777
14:32 Nov 14 2013

The link for the above article: http://www.simplyrecipes.com/cooking_on_a_budget/





 

Marmalade Chicken

14:21 Nov 14 2013
Times Read: 446


Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Makes: 4 servings



Active Time: 20 minutes



Total Time: 20 minutes



INGREDIENTS

1 cup reduced-sodium chicken broth

2 tablespoons red-wine vinegar

2 tablespoons orange marmalade

1 teaspoon Dijon mustard

1 teaspoon cornstarch

1 pound chicken tenders, (see Note)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

6 teaspoons extra-virgin olive oil, divided

2 large shallots, minced

1 teaspoon freshly grated orange zest



PREPARATION

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

TIPS & NOTES

Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”



**You may also use chicken on the bone as well, whatever you have is fine.... and the shallots can be substituted for regular onions if need be... ENJOY!


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Cheese-&-Spinach-Stuffed Portobellos

14:13 Nov 14 2013
Times Read: 447


Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.





Recipe

Makes: 4 servings



Active Time: 20 minutes



Total Time: 40 minutes



4 large portobello mushroom caps

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper, divided

1 cup part-skim ricotta cheese

1 cup finely chopped fresh spinach

1/2 cup finely shredded Parmesan cheese, divided

2 tablespoons finely chopped kalamata olives

1/2 teaspoon Italian seasoning

3/4 cup prepared marinara sauce

MORE HEALTHY RECIPE IDEAS

Healthy Spinach Recipes

Low-Calorie Mediterranean Dinners

Healthy Olive Recipes

Low-Calorie Dinners Packed with Produce

Vegetarian Grilling Recipes

YOU MIGHT ALSO LIKE

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Spinach & Cheese Stuffed Shells

Spinach & Sun-Dried Tomato Stuffed Pizza

Tomato-&-Olive-Stuffed Portobello Caps

Turkey-Stuffed Portobello Mushrooms

PREPARATION

Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce. Delicious!!!!;)


COMMENTS

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Fix and Freeze Meal Parties... For busy people this is really catching on and it's FUN!

14:04 Nov 14 2013
Times Read: 448


What could be better than a freezer filled with family-friendly meals ready to re-heat in a flash? We could all use that! Pair it with an afternoon of friends and fun in the kitchen and now you’re cookin’!



They call them Fix and Freeze parties, and for busy people, they’re catching on. They’re a brilliant way to get ahead on dinners without getting bogged down in figuring out what to make tonight. Here are some tips and tricks to throw your own Fix and Freeze Party!

Fix and Freeze Meal Party

Invite Friends: Get the Party Started

Download the printable invite. It’s got everything your friends need to know and it’s cute.

This kind of get-together is best with 4-5 friends; more than that and it can get a bit chaotic in the kitchen.

Remember, these can be friends with kids, friends without kids or single friends–everyone is grateful for go-to meals on busy nights! Just divide everything up by head count. Makes it easy to dole out the right portions and divvy up costs.

Remind friends to bring large freezer-type coolers and bags for toting everything home.



Fix and Freeze Meal Party

Organize: Get Your Dinners in a Row

Pick recipes that are crowd-pleasers. Extra points if they can easily be made into a variety of dishes. For example, how about marinated chicken breasts for stir-fry and salads? Or red sauce for pasta, pizza and soups? Remember, recipes may require tripling or even more to ensure there’s enough to share. You could also send out a variety of ideas to your guests and have them vote on which recipes you will make as a group. Otherwise, as the hostess, you get to choose!

Every cook needs an apron! Make a trip to your local thrift store to find fun vintage aprons for your guests. Or purchase plain white aprons at your local craft store, and if you’re especially crafty, personalize them for each guest.

Take inventory of kitchen supplies. Make sure that you have enough knives, cutting boards, large pots, and utensils to prepare multiple recipes at once. If there are things you need, it’s perfectly ok to ask your guests to bring something!

You will need lots of quart and gallon size freezer bags for your meals. This is something you could ask your guests to bring or choose to provide them and share the costs.

Set up a small table with bottled water or drinks. You’ll definitely work up a thirst while cooking!

Shopping: Stocking Up For The Big Day

Keep track of what you buy and the cost of the food so you and your guests can equally split costs. Figure this out before your guests arrive, and take a break to square up. If you are a member of a warehouse club, now’s the time to put it to use! Large cans of tomato sauce, large chunks of cheese or bags of fruit are all great deals when purchased in bulk.

If you don’t have a membership you can still find great deals at your local grocery store (look for double coupon days), tag along with a friend with a club membership or check to see if your club offers a 1-day “trial membership.”

Fix and Freeze Meal Party

Party Day: Let’s Get Cookin’

The day of your party has arrived! Get an early start to make sure your kitchen is clean and countertops are cleared. You will need space to prepare all the meals. Working with a small kitchen? Set up extra tables or utilize your kitchen table for more workspace.

Set out all the ingredients needed for each recipe, down to the tiniest spice. This eliminates having to search high and low in a kitchen full of friends.

When your guests arrive, give them their apron or let them choose their favorite. If you have already decided what order you will make the meals, they can get started right away.

If possible, try to keep up with washing the dishes as you go. This will eliminate the HUGE cleanup at the end (and you might use some utensils 2 or 3 times). Also, take turns with this task, rotating every 30 minutes or so.

Save your coffee cans. Did you know an empty one can be your best friend? Prop the plastic bags open inside the cans and fill with sauces. It makes it so much easier to not make a mess!

Save foil pans or older cake pans, too. They are the best way to store meals flat until frozen.

Label, label, label! Include the name of the food as well as re-heating or preparing directions. Hint: Use clear mailing tape over your label and be sure to tape it to your container BEFORE adding food – it’s so much easier.

Fix and Freeze Meal Party

Here’s what we cooked up at my Fix and Freeze party:

Red Sauce

Red sauce is great in so many different recipes! Use it as a pasta sauce, pizza sauce, or even as a tomato base for soups and stews. We tripled Betty Crocker’s Spaghetti Sauce and once it was cooked we added one cup to each pre-labeled bag.



Fix and Freeze Meal Party

Spinach Lasagna Rolls – Get the recipe and extra tips

These can be customized for the number of people in each family (serving size is usually 2 per person). Package in its own bag, then freeze alongside the red sauce for a complete meal that’s ready in a flash.

Download the printable labels for the Lasagna Rolls.



Fix and Freeze Meal Party

Teriyaki-Marinated Chicken - Get the recipe and extra tips

Any type of marinated chicken is great for freezing ahead. When you’re ready to cook, just thaw however many chicken breasts you need for whatever recipe you are creating. It’s that easy. This particular one would be great in a stir-fry or on an Asian-inspired salad or wrap.



Download the printable labels for the Teriyaki-Marinated Chicken.



Fix and Freeze Meal Party

Tropical Smoothies - Get the recipe and extra tips

Anything that helps me get out the door faster in the morning is a win. And what’s easier than a smoothie? Especially a smoothie that is already prepared! Just add water, blend and you’re on your way.

Download the printable labels for the Tropical Smoothies.



Fix and Freeze Meal Party

Try these suggestions when hosting your own Fix and Freeze Party, or customize it to your group of friends and make it your own.



For more information and for the downloadbale labels, here is the link:

http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/parties-and-get-togethers/fix-and-freeze-meal-party


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Salad Lyonnaise Recipe By Rebecca Franklin

13:54 Nov 14 2013
Times Read: 450


For moments in life when you just want something a little extra special....;)



This salad Lyonnaise recipe, also known as poached egg salad, is an extravagant entree salad. A base of frisee greens is piled high with crumbled bacon, savory croutons, and a rich, poached egg and then drizzled with tangy shallot vinaigrette. Aside from the enticing red, yellow, and green contrasts of this delicious meal, who can resist a plate of bacon, eggs, and bread courageous enough to be labeled a salad?

Prep Time: 10 minutes



Total Time: 10 minutes



Ingredients:



1 cup frisee lettuce, torn into small pieces

2 strips bacon, cooked and crumbled

1/4 cup croutons

1 poached egg

Shallot vinaigrette

Preparation:



Layer a chilled salad plate with torn frisee, crumbled bacon, croutons, and a poached egg. Finish the poached egg salad with a drizzle of shallot vinaigrette.



This salad Lyonnaise recipe makes 1 serving.


COMMENTS

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Roasted Vegetable and Spinach Salad Recipe By Rebecca Franklin

13:48 Nov 14 2013
Times Read: 452


Easy to make and wholesome, this roasted vegetable and spinach salad recipe makes a great healthy main dish. Roasting the root vegetables until they caramelize and then seasoning them with a light citronette dressing is the simple secret to adding incredible flavor and depth to this effortless, tossed-together entrée salad.



Prep Time: 10 minutes



Cook Time: 35 minutes



Total Time: 45 minutes



Ingredients:



4 medium beets, peeled and quartered

4 medium golden potatoes (Yukon gold, Klondike rose), peeled and cubed

3 cups cubed butternut squash or sweet potatoes

3 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon fresh lemon zest

1/4 teaspoon ground black pepper

3 cups baby spinach leaves

4 tablespoons citronette or a splash of balsamic vinegar

Preparation:



Preheat an oven to 425. Line a large baking sheet with foil or parchment paper and set it aside. In large bowl, toss the beets, potatoes and squash with the olive oil.



Arrange the vegetables in a single layer on the prepared baking sheet and roast them, stirring occasionally, for 30 to 35 minutes. The vegetables are done when they are tender and turn golden brown and begin to caramelize.



Transfer the hot vegetables to a clean, large bowl and gently toss them with the salt, lemon zest, and black pepper. Add the spinach leaves to the salad, drizzle with the dressing, and gently toss until the vegetables are coated with the seasonings.



Divide the salad between 4 to 6 plates and serve immediately.



This roasted vegetable and spinach salad recipe makes 4 main dish servings or 6 salad servings.


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Thirty Day Batch Cooking: Betty Crocker

13:32 Nov 14 2013
Times Read: 455


In a time where everyone is pinching pennies, I thought this link would be helpful for people like myself who work very hard, have limited time and want to eat healthy. I have a friend with a family of four that does this every month, and she is so grateful when she gets home from work because all she has to do is heat things up and she and her family enjoy more time together at the kitchen table. What a concept: Family time.... It also greatly helps the finances, and can be done if you live alone, and save a ton of money on electricity since you are not baking for extra lengths of time every night. The recipes in here are adaptable, but once you do it once, it becomes easy. PREPAREDNESS IS EVERYTHING.

I hope you enjoy this. There are many books written on this subject and can be found with a simple google search. Happy Cooking and better yet, ENJOY the fruits of your labor....



http://www.bettycrocker.com/tips/tipslibrary/cooking-tips/batch-cooking



With love from my kitchen to yours,

~Morganna777


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How to get 3 meals from one chicken by HappyHomestead -- Part of self-sufficient living

13:18 Nov 10 2013
Times Read: 461


Enjoying the homestead lifestyle is learning how to maximize your resources. The same is true whether you live on your own farm and grow your own food, or if you live in a city or suburb and buy most of your food. So, how do you get three meals (or more) from one chicken? No, we're not talking about eggs -- We're talking about using that one chicken to nourish you for three separate meals. If you raised that chicken yourself, no doubt you'll want to honor him or her by not wasting anything. And, if you bought the chicken at a grocery store, you'll want to get your money's worth.



Let's look at the three easy meals you can make from the chicken.



1) ROAST CHICKEN - Stuff the whole chicken with herbs and stuffing, and rub salt and pepper on it's body, then surround it with vegetables on a platter. Delicious veggies to roast include potatos, carrots, kumara (if live down under), red onion, and more. Cook in the oven until juices run clear, basting often. Alternatively, buy a rotisserie-cooked chicken at a grocery store, which is often not much more money than buy an uncooked chicken, and you'll save on the electricity and/or fuel of cooking it. Serve with the veggies, salad and perhaps a gravy made from the drippings. By filling up on the veggies, you should try not to eat about 1/3 of the white meat -- save it for the next day's meal, and save the whole bird for day three.



2) CHICKEN PASTA - Chop up the remaining white chicken meat into strips, and do the same with some of the leftover dark meat. Cook a nice alfredo sauce using real cheese -- Mozzerella and parmesan mixed with milk, seasoned with black pepper and garlic, can be delicious and simple. Put the chicken pieces in the sauce at the end of cooking and serve over pasta; cook more than enough pasta and save it for the next night. This makes a delicious, hearty meal that is quick and easy. Alternatively, make CHICKEN QUESADILLAS by putting pieces of chicken, cheese, salsa, and maybe some cilantro or beans between two tortillas and cook in the oven until the cheese is melted and the tortillas are lightly browned -- Delicious!



3) CHICKEN VEGETABLE SOUP - On the final night, make a large pot of homemade chicken soup -- Served with bread, a soup like this is a meal in itself. To make the soup, cover the whole chicken with water and bring to boil. Season with some chicken bullion, salt, pepper, herbs, etc. Simmer for a couple hours, until the liquid looks yellow and has reduced a bit. Remove the chicken and let cool, then strain the liquid through a strainer and put the strained liquid back on the burner to simmer. Add chopped carrots, celery, onions, and anything else you want. Be creative! Pick all the meat off the chicken -- you'll be amazed at how much you missed in the previous two nights -- and put the pulled chicken into the soup base. When the carrots are tender, add pasta from the previous night, then enjoy this soup with fresh bread. I like to add a lot of fresh herbs right before eating.



The above recipes leave plenty of room for creativity; when I cook, I like to get a little bit crazy and am often pleasantly surprised to find new ways of making these recipe taste better, or at least different. I hope you will give them your own twist.



Please share your own chicken recipes at the Happy Homestead Community Forum and find all sorts of chicken-related products in our Homestead Store. Happy cooking!


COMMENTS

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LordFangor
LordFangor
13:27 Nov 10 2013

It all sounds good.





 

Spaghetti Squash: An Excellent Pasta Substitute 11/8/2013 9:28:00 AM By Claire E.

14:32 Nov 09 2013
Times Read: 467




Baking spaghetti squash to enable us to eat seasonally and locally, my family has a Community-Supported Agriculture (CSA) share, but you don’t have to have one to eat seasonally. So long as you know when foods are ripe, you can even buy them from the supermarket—and one food that is in season right now is the nutritious and surprisingly tasty spaghetti squash.



I have never been a squash person, but when we got two spaghetti squash in our CSA this week, I decided to try to see if the rumors that spaghetti squash made a good spaghetti substitute were really true. Accordingly I washed the squash, which were fat and pale yellow, punctured them all over with a wooden skewer to prevent them from exploding during cooking, and set them in the oven to bake.



Forty-five minutes later I slid the squash out of the oven again and tested them with the same skewer. The smaller squash did not resist; the skewer slid smoothly through its cavity. The larger squash was firmer. I replaced the larger in the oven and started on the smaller. It was time for the next step in the recipe.



This involved splitting the squash in half lengthwise, scooping out the seeds at the center, and using the tines of a fork to slash the flesh into ribbons. (The process is not as violent as it sounds.)



When I sliced the squash open, it released a gout of bland-smelling steam that clouded my glasses. Once I could see again, I spooned out the seeds and began on the squash meat, which was smooth, dense and butter-yellow. At first I tried to run the fork around the cavity, but when this only—well—squashed the squash, I started dragging the fork down along the inside of the squash skin and into the center of the cavity, which worked far better. As soon as the other squash came out of the oven I gave it the same treatment.



I scraped the strands of spaghetti out of the squash, composted the inedible parts, and got to work on the tasting phase.



I planned to have spaghetti squash with pesto later, but first I wanted to try it with just salt and pepper, to focus on the flavor. This worked less well than I had expected, as I over-peppered rather a lot, but I could still taste the squash, and given its smell—which was warm and slightly unpleasant—it was quite shockingly tasty: mild and savory, edged with sweetness.



The next day for lunch I had my spaghetti squash with pesto. With a sprinkle of salt on top it was delicious, the pesto and squash in a delicate balance. It was not hugely filling, but with tomato sauce and meatballs it could very well have been.



Altogether, I’ve found spaghetti squash to be an excellent pasta alternative for this time of year. If you’re interested in eating seasonally, and you want a low-carb meal option, try the spaghetti squash. It’s great.



For the recipe I used to cook my spaghetti squash, click here; for a nutritional profile of spaghetti squash, click here (compare that to spaghetti’s nutrition); and if you’d like a more specific recipe — from Mother Earth News, no less! — click here.



Read more: http://www.motherearthnews.com/homesteading-and-livestock/spaghetti-squash-zbcz1311.aspx#ixzz2k9uQDlzb

COMMENTS

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Tavern Beer Battered Fish

02:17 Nov 03 2013
Times Read: 475


2 eggs

1/3 cup beer, more if needed

3/4 cup milk

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 tablespoon cornstarch

salt, to taste

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 lb cod fish fillet

4 cups oil, for frying

Directions:



1

In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.

2

In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, garlic powder and cayenne pepper.

3

In a deep fryer or a heavy saucepan, heat oil to 375°.

4

Coat fish in batter and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes.



COMMENTS

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Whisky Rarebit Cook it British! Favourite British Recipes Brian Turner's Favourite British Recipe

02:13 Nov 03 2013
Times Read: 476




Ingredients

1 oz butter

6 oz grated Cheddar Cheese

1 tablespoon of Scotch whisky

dash of English mustard

Salt and pepper to taste

1 Egg yolk

1 egg white, stiffly beaten



Preparation

Melt 1 oz (28.35 grams) of butter in a saucepan and add 6 oz (170 grams) of grated, mature Cheddar cheese, 1 tablespoon of Scotch whisky, a dash of English mustard and a seasoning of salt and pepper.



Stir over a low heat until the mixture has melted and is smooth.

**Do not overheat or the cheese becomes oily**



Draw off the heat and stir in 1 egg yolk. Using a metal spoon fold in the egg white stiffly beaten.



Spoon over four slices of hot toast. Place under the grill and the rarebit mixture will puff up and brown beautifully.



Recipe submitted by: Professor John R Holt

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Historic Recipe: Mince Pie Cook it British! Favourite British Recipes Brian Turner's Favourite British Recipes A reprint of a historic mince pie recipe from 1623 (you'll have to use your own interpretations of some expressions!)

02:07 Nov 03 2013
Times Read: 477




Ingredients

Lamb

Veal



Preparation

Take a leg of mutton, cut the best flesh of the best flesh (whatever that means!) from the bone. parboil well, then put to it three pounds of best mutton suet and shred it very small: then spread it abroad. and season it with pepper and salt, cloves and mace.



Then put in a good store of currants, great raisins, and prunes, cleaned washed and picked, a few dates sliced, and some orange peel sliced: then being all well mixed together, put into a pie (old English, coffin!), or divers pies. and so bake them; and when they are served up, open the lids and strew store of sugar on top of the meat and upon the lid.



And in this sort you may also bake beef or veal; only the beef would not be parboiled, and the veal will ask a double quantity of suet.



From: The English Houswife, 1623

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Bubble and Squeak Cook it British! Favourite British Recipes Brian Turner's Favourite British Recipes

02:05 Nov 03 2013
Times Read: 478




Ingredients

450g/1lb potatoes, unpeeled

salt and pepper

70g/2 1/2 oz butter

250g/8oz cabbage, shredded

3 tbsp water

3-4 tbsp sunflower oil

1 onion, chopped



DIRECTIONS

Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.



Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.



Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.



Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spon to make a flat, even cake.



Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.



Transfer to a plate, cut into wedges and serve.



COMMENTS

You could add carrots, peas or brussels sprouts to this recipe if you wish. Just cook and add to the cabbage and mashed potato before cooking.



Note: As a kind reader pointed out, the traditional bubble and squeak recipe was a way of using up leftover vegetables, so you might want to wait until you have some leftover cabbage and potatoes rather than making it all up from scratch!

COMMENTS

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Tea Scones Cook it British! Favourite British Recipes Brian Turner's Favourite British Recipes

02:01 Nov 03 2013
Times Read: 479




Ingredients

2 cups of flour

4 tespoons of baking powder

1 teaspoon of salt

1/2 cup of margarine

3/4 cup of 7-Up soda





DIRECTIONS

1. put the flour, baking powder, and salt in a bowl.

2. cut in the margarine

3. pour in the 7-Up all at once and stir with a fork until moist.

4. knead 8-10 times

5. roll the biscuit dough 3/4 of an inch, then let it rest for a few minutes.

6. cut out biscuits and place on a cookie sheet

7. brush top with butter, then bake at 425 degrees for 12 minutes

COMMENTS

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