A Breakfast, Brunch, or Supper Dish

I just have to share another recipe from the More-with-Less cookbook. If you haven't figured it out by now, this cookbook is a great investment in any kitchen. I made this Cheese Strata this evening, and it was gobbled up without complaint. It is so simple to make, and I'll bet you already have everything on-hand to throw one together later this week.

Here's how it goes:

Ingredients:

12 slices bread (I used homemade, gluten-free bread, and it was fantastic!)
butter
2 cups cheese
2 2/3 cup milk
4 eggs, beaten
3/4 tsp. salt
1/4 tsp. dry mustard

Preheat oven to 350. Grease a 9x13 baking dish. Lightly butter one side of each slice of bread. Lay six slices in the baking dish. Sprinkle with the cheese. Layer the next six slices of bread next. Then, mix the remaining ingredients well and pour over the bread. Bake 40 minutes, or until puffy and golden.

Adjustments:

• My homemade, gluten-free bread is smaller than a "regular" loaf. I still used 12 slices, but found that a 8x8 pan was large enough.
• I sprinkled 2 cups of the cheese between the bread layers and reserved the remaining 2/3 cup for the top of the strata. I topped the strata with the cheese during the last 10 minutes of baking.
• I also added about 1/4 tsp of black pepper to the milk/egg mixture.
• I served my Cheese Strata with grilled chicken-apple sausage, and then realized we were having a version of breakfast or brunch for supper. This meal is really versatile. We're saving our small amount of leftovers to have for breakfast tomorrow morning!
• Make this dish gluten-free and dairy-free by using GF bread and rice milk instead of regular milk.
• The cookbook gives a variation of adding vegetables along with the cheese between bread layers.

Thank you, More-with-Less, for another wonderfully simple, wonderfully inexpensive meal!

Submitted by Lindsey @ Penny-wise

Homemade Electrolyte Drink (a.k.a. Pedialyte)

Gaeleen says, "Good thing we've been ill, or I wouldn't have thought to submit this recipe! One thing I have figured out is that eight children and two bathrooms is not a good equation when gastroenteritis strikes the home..."

This recipe is from Gaeleen's family doctor.

Ingredients:

1 liter of water
8 oz. orange juice (must be orange for potassium)
2 Tbsp. corn syrup
1/2 tsp. salt

Shake well and use liberally to prevent dehydration.

What a handy recipe! Not only are Pedialyte and its generic forms really expensive, but they also contain high fructose corn syrup and artificial colors and flavors. This is a wonderful alternative that is additive-free and inexpensive.

And Gaeleen, we hope your bunch gets to feeling better really soon! 

Submitted by Gaeleen

Golden Potato Bake

At the recommendation of one of our submitters, I purchased the More-with-Less Cookbook by Doris Janzen Longacre. Boy, was that ever a good investment! I am constantly amazed at how I can make simple, but hearty food that's also healthy for our bodies and our budget. Today, I wanted to share a very easy, very inexpensive recipe from that cookbook:

Golden Potato Bake

Ingredients:
2 lbs. potatoes (about 6 medium), peeled
2 cups sliced carrots
1/3 cup dry milk powder
1 Tbsp. butter or Earth's Balance
salt and pepper to taste
1 cup grated cheese, optional

Cook the potatoes and carrots together in salted water until tender and preheat oven to 350. Drain the veggies, saving some of the liquid, and mash using a beater or hand masher. Add the dry milk, butter, and salt and pepper. Beat together, adding the vegetable liquid a little at a time, until fluffy and creamy. Turn into a 2-quart, greased casserole dish. If using cheese, stir it in just before baking. Bake 25 minutes.

The cookbook suggests making potato cakes with any leftovers. This, I plan to do later in the week (assuming we even have leftovers!).

Recipe from the More-with-Less Cookbook.

Submitted by Lindsey @ Penny-wise

Linda's Favourite Vegetable Stock

This is a versatile stock for a wide variety of dishes, especially homemade soup. Homemade stock is far superior to store-bought, as you can adjust the sodium levels and use the freshest ingredients. Unless I am using chicken stock made from a roasted chicken, this is my main stock for soup. This stock recipe was given to me by an English friend years ago, and it is so easy to make.


Ingredients:


2 leeks, cut into pieces
2 sliced onions
3 celery sticks, chopped
2-3 sprigs fresh thyme, if you like that flavor
1 tsp. dried parsley
black pepper to taste
salt to taste, but no more than 1 tsp.
2 litres water
20 grams butter


Melt the butter in your stock pot and add all the vegetables. Cover and sweat the vegetables on low heat for 20 minutes . Add the herbs, pepper and salt and stir in the water. Bring to a boil and then simmer for about 40-45 minutes. Strain and use immediately, or store in a container or in ice cube trays and freeze as soon as cold. Ice cube-size portions are wonderful for when you just need a little stock for a recipe.


Written and submitted by Linda @ Penny-wise

A Meal of Limitless Combinations

Sweet potatoes and greens...not a commonplace combination. The ways you can vary this meal are endless. Plus, it's easy, inexpensive, and very healthy!

Ingredients:

Sweet potatoes
Other potatoes (Russet, red, Yukon gold, whatever you like)
Onions or shallots, if your family enjoys them
Salt and pepper
Rosemary, dill, Parmesan...whatever you like
Salad greens (different lettuces, spinach, kale, whatever you enjoy in your salad), washed and dried

Preheat oven to 375. Cut all potatoes into bite-size pieces and stir together with enough oil to coat. Add salt and pepper, herbs, cheese, whatever you're going to use Roast until potatoes are brownish for about 45 minutes, turning half-way through cooking. When the potatoes are done, spoon them over your green salad.

For a large family, you may want to do two large pans of potatoes: one sweet, the other pan with the other potatoes. A smaller family can get away with half a pan of each type of potato.

You can also substitute potatoes with pumpkin, zucchini, or other squashes. We also enjoy trying different dressings like Italian, vinaigrette, or even hot sauce. The variations are endless!

This meal is the perfect combination of hot and cold, soft and crunchy, sweet and savory!

Submitted by Heather @ Penny-wise

Instant Oatmeal {Part 2}

Here's another make-your-own oatmeal recipe from our friend Gaeleen. She says this one is great for camping {or just for those days when you want something quick and easy}.

Ingredients:
3 cups quick oats or fresh rolled
salt (not necessary, but you can add it if you like)

Put 1/2 cup oats in blender and blend at high speed until powdery. Reserve in a small bowl, then process another 1/2 cup oats. Into each bag, put 1/4 cup unchopped oats, 2 Tbsp. powdered oats and 1/4 tsp salt. Seal and store packets in an airtight container.

To serve: Empty packet in bowl and add 3/4 cups boiling water. Stir and let stand 2 minutes.

Flavor options:

Apples & Cinnamon: To each bag add 1 Tbsp. sugar, 1/4 tsp. cinnamon and
2 Tbsp. chopped dried apples.

Cinnamon Spice: To each bag add 1 Tbsp. sugar, 1/4 tsp. cinnamon and
1/8 tsp. nutmeg.

Raisins & Brown Sugar: To each bag add 1 Tbsp. brown sugar and 1 Tbsp. raisins

Fruit & Cream: Powdered milk or coffee creamer with dried fruit in the bags.

Submitted by Gaeleen

Make Your Own Hamburger Buns

This recipe is from Heather's friend Cherie. Heather says, "I shape the buns by hand. Just pinch off a golf ball-size to racquetball-size and stretch and pull it until it looks like a flat bun. You can also use this recipe for hot dog buns."

Ingredients:

4-5 cups flour (white, wheat, or a combo of both)
2 Tbsp. yeast
1 cup milk
3/4 cup water
1/2 cup oil
3 Tbsp. honey
1 tsp. salt

Mix 2 cups flour with yeast. Heat milk, water, oil, honey and salt on the stove until very warm. Pour liquid mixture into the flour and beat well. Start adding the rest of the flour until dough is soft. Knead briefly, then let set for 10 minutes.

Next, roll out dough to 1/2 inch thick and cut out buns (or use Heather's method above). You can use the mouth of a large drinking glass or a biscuit cutter too. Let the buns rise for half an hour on a greased baking sheet. Bake at 400 degrees for 12-15 minutes.

Submitted by Heather @ Penny-wise and Cherie

Bread Dough Enhancer

Ingredients:

4 cups powdered milk
3/4 cup lecithin granules
3 heaping Tbsp. Vitamin C powder
2 Tbsp. ground ginger
3 Tbsp. cornstarch

Combine well and store in an airtight container. For each loaf of
bread, add 2 tsp of enhancer to dough with flour (1/4 cup for 6-loaf
bread recipe).

An alternative to lighten up your loaves is to add 2 eggs and 2 Tbsp.
vinegar for every 4 loaves. Add it in with the water to complete the
liquid measurement as defined in the recipe.


Submitted by Gaeleen

Hot Chocolate...Before it's too late!

I don't know what the weather's been like in your neck of the woods (or desert or island or wherever you're joining us from), but it's been unseasonably warm where we live. Before we start craving freshly squeezed lemonade and popsicles, I wanted to get this recipe for hot chocolate in. This is Linda's favorite hot drink for chilly evenings when she's wanting a treat. She says, "Use the best dark chocolate you can afford."


Ingredients:

1 oz. (25 gm) dark chocolate broken into pieces

A pinch of grated nutmeg

7 fl oz (200 ml) milk

Sugar to taste,

1 Tbsp. heavy cream, whipped

grated chocolate and cinnamon

To Make:

1. Place the chocolate, nutmeg, milk and sugar to taste in a saucepan. Heat gently and stir until the chocolate melts. Do not boil.

2. Serve with whipped cream and the grated chocolate on top. Enjoy!

Submitted by Linda @ Penny-wise

G-free, Grain-Free Muffins

Ingredients:
1/2 cup corn flour
1/2 cup rice flour
1 Tbsp. cornmeal
3 Tbsp. baking powder
1/2 tsp salt
1/4 cup margarine or butter, softened
1/3 cup sugar
2 eggs, separated
3/4 cup skim milk
1 tsp. vanilla

Sift together flours, cornmeal, baking powder, and salt three times. Set aside.  

Cream margarine or butter, then add sugar and vanilla. Cream again. Beat egg yolks and blend into creamed mixture. Mix well. Mix in flour mixture alternately with milk, beating until smooth each time. Fold in well beaten egg whites. Spoon into greased or lined muffin pans to 2/3 full. Sprinkle with streusel. Bake at 325 degrees for 30 minutes.

Streusel:1/2 cup chopped nuts
1 tsp. cinnamon
1 Tbsp. rice, potato or corn flour
1 Tbsp. margarine, softened
1/4 cup brown sugar

Mix until crumbly.

Recipe from Eat More Whole Grains by Winnie's Winning Ways

Dairy-free Adaptations:

Replace butter or margarine with Earth's Balance.

Replace milk with rice or almond milk.

Submitted by Gaeleen

All-Natural & Inexpensive Drain Cleaner

This is an all-natural and inexpensive drain cleaner that really works and is good for the environment.

Ingredients:

¾ cup baking soda

½ cup white vinegar

Several cups boiling water

 Use in the following order to clean your pipes without causing damage:

1. Pour the baking soda down the drain.

2. Immediately follow by pouring the vinegar down the drain. The drain will foam as the reaction occurs.

3. Wait 30 minutes to an hour.

4. Pour the hot or boiling water down the drain, and your drain should be clear, clean and fresh.

If the drain is still slow, repeat the procedure once more.

I do this monthly to keep the drains clean, clear, and sweet smelling.

Here is another recipe that works well and is easy to store in larger, pre-mixed quantities. Use the basic recipe and make as much as you like to store for future use.

1 part baking soda
1 part salt
1/4 part cream of tartar 

Pour 1/4 to 1/2 cup of recipe into the drain and flush with a kettle full of boiling water. Run hot water from the tap for a couple minutes, then turn to cool water and run for another couple minutes. Do this monthly.

Warning: NEVER EVER mix this drain cleaner with commercial drain cleaners like Drain-o. A very nasty chemical reaction will take place which is dangerous. Make sure your drains are clear of commercial product prior to using the homemade cleaner. Once you start using the home made version, you can leave the chemicals on the shelf in the store. If you have a septic tank, you should check before using these cleaners.

Written & submitted by Linda @ Penny-wise

Mexican Seasoning Mix

Here is a recipe for homemade Mexican seasoning mix. It's much less expensive than buying envelopes of pre-made mixes, and you can make as much as you like to have extra for other meals.

Ingredients:

3 Tbsp. chili powder
2 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. ground red pepper
1 tsp. onion powder.

Combine everything and store in an airtight container or Ziploc bag. For every pound of ground beef (like for tacos) use 1 Tbsp. mix. The recipe above makes about 1/3 cup.

This recipe is gluten-free, assuming your spices do not contain gluten- or wheat-based additives or preservatives.

Submitted by Heather @ Penny-wise

Mouse Repellent

Here's an interesting one for you: make your own mouse repellent.

I know. I kind of raised one eyebrow too. Who makes their own mouse repellent??

Well, you do. If you're looking for even the weirdest ways to save money, here's one of the most unique we've ever offered. Or, if the thought of your two-year-old accidentally ingesting mouse poison freaks you out like it does me, then this is for you. OR, if the thought of a dead mouse in your house (or elsewhere on your property) gives you the willies, then wouldn't you rather REPEL the mice than trap them, poison them, or worse, find one dead? (Cue horror music from the movie, Psycho.)


{Funny side story: I actually called my husband home from work one day and insisted he, .....er..... dispose of a dead mouse I found in our laundry room. True story.}

So, it's pretty simple:

All you need is peppermint oil. Not peppermint fragrance or extract...peppermint essential oil. The good stuff.

Put 5-10 drops in a spray bottle and fill with water. Thoroughly spray the rodent's access and travel points (ie. that mysterious hole in the sheet rock in your garage counts).

That's it.


Phew. That was easy. And I bet it smells pretty good too.

Submitted by Gaeleen. Written by Lindsey @ Penny-wise.

G-free Pizza Crust & A Cookbook Review

Learning to cook and bake gluten-free has been a bit challenging. I am sure it's that way for anyone who's used to doing something a certain way all her life, only to have to abruptly change it. Thankfully, the learning curve is generous, and I've had some great friends give me a good handful of g-free resources and recipes.

My sweet friend Linda, who helps tremendously behind the scenes here at Penny-wise, sent me a wonderful cookbook: The Gluten-Free Kitchen. This cookbook, written by Roben Ryberg, doesn't have any recipes in it that might seem daunting or weird. It's just plain ol', simple, cooking...my kind of cooking. I have already made the pizza crust (recipe posted below) and the traditional pie crust; and both were easy and tasty. In fact, I made two pizzas, and there were no leftovers! A few of the recipes contained in this cookbook are:

• Fried Chicken (YUM!)
• Hot Cross Buns
• Chicken Pot Pie
• Pancakes
• Gravy
• and of course, pies, cakes, and even streusel!

I plan on trying many more recipes. Linda, thank you AGAIN for this invaluable resource!

And now, The GF Pizza Crust (which is, by the way, much less expensive than buying a mix or a pre-made, frozen crust...very penny-wise!):

Ingredients:

1 packet yeast (about 1 Tbsp.)

3/4 cup milk, room temperature

1/2 cup potato starch (not potato flour)

3/4 cup cornstarch*

1 Tbsp. xanthan gum

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 cup shortening

Preheat oven to 375.

In a small bowl, combine yeast and milk. Stir to dissolve yeast and set aside. In a medium bowl, combine all other ingredients and mix well. (I used my KitchenAid mixer, and it worked very well.) To these ingredients, slowly add the yeast/milk mixture and mix well. Dough will look wet, thick, and pasty but is quite workable if you spray your hands with nonstick spray or keep your hands damp with water. This is a soft dough.

Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out to 1/4 inch thickness. For thin crust, pat out to 1/8 inch thick. A 12-inch circle will produce "hand-tossed" thickness.

Top as desired.

Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

This crust is freezable! Bake the crust and freeze it without toppings. Then you only have to thaw, top, and bake briefly.

*Lindsey's Note: I made this crust exactly according to the recipe the first time. Then, I wanted to see if I could add more nutritional value by using other flours in combination with the cornstarch. For my second crust in place of 3/4 cup of cornstarch, I used 1/4 cup cornstarch, 1/4 cup brown rice flour, and 1/4 cup sweet white sorghum flour. The taste and consistency were not noticeably different from the original recipe, so I will probably use this method in the future.

Written & submitted by Lindsey @ Penny-wise

Morning Muffins

Ingredients:

2 cups flour
2 tsp. baking soda
1/2 tsp. salt, if desired
1/2 cup raisins
1/2 cup coconut
3 large eggs
2 tsp. vanilla
1 1/4 cup sugar
2 cups grated carrots
2 tsp. cinnamon
1/2 cup chopped pecans
1 grated apple
1 cup vegetable oil

Preheat oven to 350 degrees. Mix all ingredients together.

Fill paper lined muffin tins 2/3 of the way full. Bake for 35 minutes. These freeze well.

I like to have these muffins for breakfast or a mid-morning snack. They are delicious and healthy!

Submitted by Linda @ Penny-wise

Spider Control

Does the ingredient list on your can of spider spray remind you of a horror movie? Ingredients you can't spell or pronounce, chemicals that could possibly wreak havoc on your mind or body--all included in that can of Raid you've got in your garage. And, if you have a chemical-sensitive or autistic child, forget about pest control of any sort. Those chemicals can cause numerous reactions in their little bodies.


Our friend Gaeleen has come to the rescue again with yet another all-natural pest control option:

Soak 1 package chewing or pipe tobacco in 1 gallon boiling water untilcool or overnight.  Strain into container.  Combine 1 cup tobaccojuice with 1/2 cup lemon dish soap.  Pour in spray bottle.  Spray downcorners and dark places.

No scary ingredients. No harmful chemical smells. Just inexpensive, all-natural spider control.


Submitted by Gaeleen

G-free, Granny-style Cornbread

Our friend Gem has sent us yet another gluten-free recipe. 

She apologizes in advance for the "haphazardness" of this recipe. "That is how they get after you have made them a million times," she writes.

Ingredients:

1 cup cornmeal (Gem prefers stoneground cornmeal.)

1 Tbsp. baking powder

scant 1/2 tsp. salt

3/4 cup milk

1 egg

(Note: I usually crack an egg into my measuring cup, then add milk to make 1 cup--1 cup dry to 1 cup wet ingredients)

1/4 cup hot melted butter or oil

Now, I have a certain enameled cast iron skillet that I use to make cornbread; I think it is a 9" skillet. This quantity fits well in that skillet. You could use an 8x8 square pan, I am sure. You can also double the recipe for a larger skillet-maybe not quite double the salt, though (3/4 tsp. perhaps).

I mix the dry ingredients in a bowl, then mix the egg/milk in the measuring cup. I heat the butter in the skillet till very hot and foamy. Add the wet to the dry and stir just to combine, then add the hot butter (you can swirl it around in the skillet first to grease the pan). Stir in the hot butter, then pour the batter into the hot skillet. This is what forms the crust on the bottom of good southern cornbread.  

Bake in a hot oven, around 425 degrees, for about 15-20 mins. If you like sweet cornbread, add a bit of sugar.

Submitted by Gem

Applesauce Bran Muffins

Ingredients:

1 1/2 cups all-purpose flour

1/3 cup brown sugar, firmly packed

1 tsp. ground cinnamon

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup All Bran cereal

1/4 cup milk

1 cup applesauce

1/3 cup vegetable oil

1 egg

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Grease and flour two 12-cup muffin tins or line with paper liners.

Combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Next, combine bran cereal, applesauce, oil and egg; mix well. Add the bran mixture to the dry ingredients, mixing just until moistened. Fold in nuts and raisins, if desired. 

Fill muffin tins 3/4 full. Bake 18-20 minutes or until muffins test done. Cool in the pan on a wire rack.

Makes a great addition to breakfast or a wonderful any-time snack!

Submitted by Heather @ Penny-wise

Butterfly Cakes and Two Yummy Icings

This is the recipe I like to make most often from scratch for little cakes to go with tea or at any time. This is a recipe my mother and I used to make all the time–it is British so the measurements are in ounces. You will need a measuring scale or convert to US measurements. 

Butterfly Cakes

Ingredients:

6 oz. self-rising flour

1 rounded tsp. baking powder

3 large eggs, room temperature

6 oz. caster sugar (fine baking sugar)

½ tsp. vanilla extract

Strawberry preserves, if desired 

Cream margarine and sugar until fluffy and light in your mixer or beat thoroughly by hand. Beat in eggs one at a time, adding a little flour with each. Baking powder should be mixed with the flour. Mix until well blended.

Use paper cases and half fill with the mixture.

Bake at 375 for about 20 minutes or until firm. Remove from oven and cool.

When completely cooled, cut a slice from the top of the cake and cut this piece in half.  Place a small amount of preserves  and a little butter cream, or fresh cream in the hollow and arrange “wings” on top. Sprinkle with icing sugar.

NOTE:  This recipe also make a great sponge cake, known in England as a Victoria Sandwich Cake.

I prefer to use fresh whipped cream in my cakes, and I only assemble what I know we will eat. The rest of the cakes I freeze intact and assemble when I need them. This recipe freezes well. In case you don’t wish to use fresh cream here are two recipes for filling.  I am not overly fond of super-sweet, rich fillings, but it you enjoy them for a treat, then these should do the trick.

Butter Cream

1 oz. butter

2 oz. icing sugar

Mix together until creamy, adjust sugar to your own personal taste. 

Cream Cheese Frosting

1 lb. cream cheese, room temperature

¾ lb. butter, room temperature

1 tsp. vanilla extract

1 ½ lbs confectioner’s sugar, sifted

Blend together cream cheese, butter and vanilla, add the sugar and mix until smooth.

Written and submitted by Linda @ Penny-wise

Flour-less Peanut Butter Cookies

Gem says, "You won't believe how these turn out! So good--you won't miss the flour a bit!"

Ingredients:

1 egg

1 cup sugar

1 tsp. baking soda

1 cup peanut butter

Cream egg and sugar, stir in baking soda, fold in peanut butter.

Divide into 36 balls (OK - here is how I do this, form dough into a log, divide into thirds, divide each third in half, pat out each half into rectangle and cut into six pieces.  You get evenly sized cookies which cook evenly and look nice.)

Place on cookie sheet and press down with a fork. Bake at 350 for 10 minutes.

Submitted by Gem