Yesterdays menu: Breakfast - fried egg with grape tomatoes, Lunch - leftovers from dinner, Dinner - a one pot dish with cabbage, broccoli, onions, peppers and polish sausage served over barley.
One of my favorite treats is gummy candy but I hate all the artificial gunk in them. My husband and I were talking about this one day and he mentioned a woman he knew growing up who made all natural gummy bears to sell in his community. Yesterday, I thought it was time to see if there was a recipe online. The one I am sharing today is the first recipe I found. It's not all natural since it uses packaged Jello but it was so easy that I was glad I started there instead of picking a complicated natural recipe. My mom had said she wanted a particular jelly candy - it's similar to a gummy candy but with nonpareil candies coating it. I rushed home and made this candy. The gummy part is great. I don't recommend trying to coat them in nonpareils. They were hard to keep on the candy and by morning had disintegrated into a rainbow goo which stains (they were making lovely colors on my plates last night when they were being attached). The candy replication for my mother was not a success but I did manage to make a really good gummy candy. It was so easy that I may never buy gummy candy again.
I did not use a mold but poured it into a 9x9 glass pan. They're not pretty but great for learning. If you choose to use molds - do not grease and let the candies sit for awhile. The recipe said 20 minutes but mine was still tacky (I did double the batch) which was perfect for adding the nonpareil mess but difficult for removing. I just cut mine up with scissors to make bite sized candies.
Gummy Candy
1 3oz box of Jello
2 packages of knox gelatin
1/3 cup water
Add water to a saucepan and sprinkle on Jello and gelatin. Let sit 5-10 minutes. Cook on medium heat, stirring constantly, until all the gelatin has dissolved (2-5 minutes). Pour into molds or glass pan (ungreased). Let sit for 20 minutes before removing.
Easy Peasy!
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Friday, April 6, 2012
Tuesday, March 6, 2012
Bean Sausage
At Christmas time, we had a ham. When we were done with the ham, I used the bones and scraps to make 2 pots of black beans. I portioned the beans out and froze them, making about 6 meals worth of beans for future uses. We like black beans but the preparation has made them not so convienent. Freezing them gave us more access and boy have we had beans. It's almost time to do it again except I don't have a ham but that's not a problem.
Anyway, I was reading through the Hillbilly Housewife when I came across a recipe for Pea Sausage. Her recipe called for Black Eyed Peas but I was sure this would work with black beans. I passed the recipe on to my husband who thought this was the coolest thing he had ever seen.
Last night we had black bean sausage with fried eggs on biscuits. I got to tell you, aside from them being a bit drier you couldn't tell we weren't eating sausage. The flavor and texture was so nice that this will easily become a family favorite.
They are drier due to the lack of grease so take care when you fry them. They might bake well but we haven't tried them.
These are a great addition to anyone's diet but especially those who are avoiding/reducing their meat consumption or for those who can't have all the extra fat. I'm thinking we might try these for other recipes - imagine black bean sausage in italian dishes -mmm. I have polenta on the list for meals this coming month, maybe we'll serve it with black bean sausage and a hearty vegetable tomato sauce.
How did he make them?
He pureed about 2 cups of cooked (frozen then thawed) black beans in a blender. Added an egg, some flour and sage. You just need a few spoonfuls of flour to bind it all together and the sage is what gives it that sausage flavor. Mash it into patties and fry in the skillet. He used the cast iron with just enough oil to keep them from sticking.
Anyway, I was reading through the Hillbilly Housewife when I came across a recipe for Pea Sausage. Her recipe called for Black Eyed Peas but I was sure this would work with black beans. I passed the recipe on to my husband who thought this was the coolest thing he had ever seen.
Last night we had black bean sausage with fried eggs on biscuits. I got to tell you, aside from them being a bit drier you couldn't tell we weren't eating sausage. The flavor and texture was so nice that this will easily become a family favorite.
They are drier due to the lack of grease so take care when you fry them. They might bake well but we haven't tried them.
These are a great addition to anyone's diet but especially those who are avoiding/reducing their meat consumption or for those who can't have all the extra fat. I'm thinking we might try these for other recipes - imagine black bean sausage in italian dishes -mmm. I have polenta on the list for meals this coming month, maybe we'll serve it with black bean sausage and a hearty vegetable tomato sauce.
How did he make them?
He pureed about 2 cups of cooked (frozen then thawed) black beans in a blender. Added an egg, some flour and sage. You just need a few spoonfuls of flour to bind it all together and the sage is what gives it that sausage flavor. Mash it into patties and fry in the skillet. He used the cast iron with just enough oil to keep them from sticking.
Wednesday, February 8, 2012
Super Easy Cookies
It's one of those times of the year when baking seems to take over. There's parties and gifts all for one day - this time Valentine's Day. Want a cookie that is so easy and so versatile that it will make baking a joy no matter who many the kids say they need.
I love this recipe - it uses a cake mix. You can pick any variety and play with it. Some you can frost or add candies to, making a completely new cookie.
Easy Cake Mix Rounds
1 package cake mix
1/2 cup oil
2 eggs
Preheat oven to 350. Lightly grease baking sheets and set aside. In large bowl, combine cake mix, oil and eggs. Drop dough by teaspoons onto baking sheets. Bake in oven 8 to 10 minutes. Let cookies cool slightly before removing from sheets.
PS - I still haven't forgotten about the baking mix. I just haven't had time but if all goes well I'll have recipes for you tomorrow.
I love this recipe - it uses a cake mix. You can pick any variety and play with it. Some you can frost or add candies to, making a completely new cookie.
Easy Cake Mix Rounds
1 package cake mix
1/2 cup oil
2 eggs
Preheat oven to 350. Lightly grease baking sheets and set aside. In large bowl, combine cake mix, oil and eggs. Drop dough by teaspoons onto baking sheets. Bake in oven 8 to 10 minutes. Let cookies cool slightly before removing from sheets.
PS - I still haven't forgotten about the baking mix. I just haven't had time but if all goes well I'll have recipes for you tomorrow.
Tuesday, September 13, 2011
Easy Breadmachine Bread Recipe
I couldn't believe how easy this was and how nicely we ended up with a loaf of bread. The only problem I ran into was that I wasn't patient when it came to cutting the loaf. I should have waited for it to cool before cutting. Hot bread is great for eating with butter - not so great for slicing for sandwiches (we ended up eating open face sandwiches because the bread was so thick).
We have a borrowed breadmaker from my cousin so I wasn't quite sure how it was going to work. The recipe was a little small for the maker and ended up cooking the crust darker than I would have liked. However, that is adjustable so I will make sure to cook the bread on a lighter setting. I thought about altering the recipe to make a bigger loaf but I think the size was perfect for my family - remember homemade bread does not have the same preservatives as store bought bread and will go bad faster (that is if you don't devour it while it's still hot). Feel free to substitute the honey for sugar but do not leave it out (the yeast needs sugar to make the bread rise). You can split the AP flour with some wheat but it won't be the same bread and you may need to alter the liquid. I'm gonna try it with Whole White Wheat and see if it comes out without too much trouble.
Sandwich Bread
1 cup warm water (should feel comfortable to the touch, not too hot)
2 TB oil or melted butter
2 TB honey
3 cups AP or Bread Flour
2 1/4 teas yeast (or one packet)
Staring with the water, layer the ingredients into the canister of a breadmaker. Set on white bread and let run. In about 3 1/2 - 4 hours (depending on maker) you'll have a loaf of bread. Remove from maker and tip canister upside down on clean counter or plate to remove bread. Let cool before slicing.
We have a borrowed breadmaker from my cousin so I wasn't quite sure how it was going to work. The recipe was a little small for the maker and ended up cooking the crust darker than I would have liked. However, that is adjustable so I will make sure to cook the bread on a lighter setting. I thought about altering the recipe to make a bigger loaf but I think the size was perfect for my family - remember homemade bread does not have the same preservatives as store bought bread and will go bad faster (that is if you don't devour it while it's still hot). Feel free to substitute the honey for sugar but do not leave it out (the yeast needs sugar to make the bread rise). You can split the AP flour with some wheat but it won't be the same bread and you may need to alter the liquid. I'm gonna try it with Whole White Wheat and see if it comes out without too much trouble.
Sandwich Bread
1 cup warm water (should feel comfortable to the touch, not too hot)
2 TB oil or melted butter
2 TB honey
3 cups AP or Bread Flour
2 1/4 teas yeast (or one packet)
Staring with the water, layer the ingredients into the canister of a breadmaker. Set on white bread and let run. In about 3 1/2 - 4 hours (depending on maker) you'll have a loaf of bread. Remove from maker and tip canister upside down on clean counter or plate to remove bread. Let cool before slicing.
Wednesday, July 20, 2011
Taco Salad
Sorry I missed yesterday, I was on jury duty. If you are interested in that story, you can find a scattered recollection here.
Today I thought I'd share my recipe for Taco Salad. Taco Salad is one of those things I just throw together without any regard for a recipe. I often forget it is a recipe since it's just something I throw together. Feel free to play with the recipe and see what you come up with.
Taco Salad
1 bag doritos
1 pound hamburger
1 packet taco seasoning
1 container sour cream
2 cups shredded cheese
1 bag american/iceburg salad
Fry hamburger with taco seasoning. I often add the seasoning to the hamburger as it is cooking instead of browning and then adding seasoning. This does mean losing some seasoning when you drain the meat and you can not use the color as an indicator of doneness. But it's quicker and doesn't require water.
Drain hamburger.
Crush doritos into bite sized pieces. Dump in large bowl. Add hamburger, lettuce and cheese. Mix with hands or two spoons until evenly mixed. Mix in sour cream until everything is covered.
Serve warm or cold.
Today I thought I'd share my recipe for Taco Salad. Taco Salad is one of those things I just throw together without any regard for a recipe. I often forget it is a recipe since it's just something I throw together. Feel free to play with the recipe and see what you come up with.
Taco Salad
1 bag doritos
1 pound hamburger
1 packet taco seasoning
1 container sour cream
2 cups shredded cheese
1 bag american/iceburg salad
Fry hamburger with taco seasoning. I often add the seasoning to the hamburger as it is cooking instead of browning and then adding seasoning. This does mean losing some seasoning when you drain the meat and you can not use the color as an indicator of doneness. But it's quicker and doesn't require water.
Drain hamburger.
Crush doritos into bite sized pieces. Dump in large bowl. Add hamburger, lettuce and cheese. Mix with hands or two spoons until evenly mixed. Mix in sour cream until everything is covered.
Serve warm or cold.
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