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

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

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

Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole

Ingredients:

1 package lean ground beef

1 packet taco seasoning

1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store

1 or 2  (8oz.) can chickpeas - drained

1 or 2  (8oz.) cans red beans - drained

1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise

Simple, Inexpensive Chili

Ingredients:

1/2 to 1 lb. ground meat (beef, chili meat, ground turkey, whatever you have)

1 med. yellow onion, finely diced

6-7 cups cooked beans (Remember the Basic Beans recipe?)

2-4 cups water

2 Tbsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground oregano

1/2 tsp. black pepper (add more to taste, if desired)
1/2 tsp. paprika
1 tsp. ground cumin

2 tsp. sea salt

1/4 tsp. cayenne pepper (I like more, but the kids don't like spicy food, so I just use 1/4 tsp.)

1 can diced tomatoes (optional)

Brown meat and onions together. Drain if there is a lot of grease, but not if there's just a little. Zap the beans through the food processor or blender. You don't want them watery, but about the consistency of thin refried beans. Add beans, spices, and tomatoes (if using) to the pot. Then add water to whatever consistency you like your chili. If you like it thicker, use just 2 cups; if you're wanting to stretch the meal, add 4 cups. Simmer on low heat 2-4 hours, or transfer to the Crock Pot and cook on low all day. If you see it getting dry  or too, thick add a little more water.

Serving Suggestions:

Top with grated cheddar, sour cream, and/or fresh cilantro

Fry up some tortilla strips and top

Sprinkle with some red onion

Have a Frito Pie

Serve alongside homemade corn bread

Written by Lindsey @ Penny-wise

Chile Relleno Casserole

I love this recipe! First, it's simple. Second, it requires very few ingredients, most of which we will all have in our pantries already. Third, it's versatile. It can be served for breakfast, brunch, or supper. It can be made with or without meat, and tastes great either way. It's easily doubled or tripled, freezes well, and is very economical. Try it!

Ingredients:

2/3 lb. Monterrey Jack cheese, grated (can substitute Colby Jack, Mild or Sharp Cheddar)
1 can whole green chiles, drained
2 eggs, beaten
1 cup milk
1/4 cup flour
1/2 cup cracker crumbs, crushed (I usually use saltine crackers.)

Preheat your oven to 350. Grease an 8x8 baking dish. Then layer half the cheese and half of the whole chiles. Mix the eggs, milk, and flour. Pour half of that mixture over the chiles. Repeat the layers a second time, ending with the milk/egg/flour mixture. Top with cracker crumbs and bake 30 minutes.

Variation:
Add 1/2 a pound of taco meat to the milk/egg/flour mixture.

Serving Suggestions:

For breakfast, make the casserole without the taco meat. Serve a spicy breakfast sausage on the side.

For brunch, make with or without meat. Set out a tray of fresh fruit with fruit dip and two different types of muffins, scones, or both.

For supper, make with or without meat. Serve with beans and chips with homemade salsa or guacamole.

If freezing, assemble the casserole, but do not bake. Thaw before baking.

Written and submitted by Lindsey @ Penny-wise

Turkey/Chicken Noodle Soup

Need another way to utilize those holiday turkey leftovers? Try this healthy and comforting classic.

Ingredients:

up to 2 lbs. chicken or turkey, cubed and cooked (or less - I only use a few handfuls)
2 medium onions, chopped
3 stalks celery, sliced
3 large carrots, sliced or a few handfuls of baby carrots, sliced
2 cloves garlic, minced
several quarts of turkey/chicken stock OR 3 to 6 chicken bouillon cubes
1 c. or so frozen peas
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. tarragon
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. rosemary
pepper to taste
pasta (I like to use egg noodles)

Fill a 6 quart pot about 3/4 full of water (or turkey/chicken stock). Add the onions, carrots, celery and garlic. Add the spices and bouillon cubes (if not using stock). Simmer an hour or so. Bring to a boil and add the turkey/chicken and pasta. Cook on a low boil for 20 minutes or until the pasta is done. A few minutes before you turn it off, add the peas.

Variations:

• Substitute potatoes or barley for the pasta to turn this soup into a stew.
• Leave the pasta out altogether or use rice pasta for a gluten-free soup.
• Increase the amount of veggies used to make it less soup-y.
• Beef or sausage would be a great variation. Just use beef broth instead of chicken broth.
• This soup freezes well. Don't add the pasta before freezing, though.

And don't wait until you've got leftover holiday chicken or turkey to make this soup. Any time chicken goes on sale, stock up. Use it to replenish your supply of homemade broth and cooked chicken. This soup just gets better with age, so make enough to have leftovers for a few days.

Cabbage Soup

Ingredients:

1 ½ Tbsp. Olive Oil

½ Onion, Chopped

1 Carrot, sliced (add other vegetables as desired)

3 cloves garlic, chopped

2 quarts chicken broth

Salt and pepper to taste, plus bay leaf and thyme

1 small cabbage, cored and coarsely chopped

Rice

Diced tomatoes with juice

In a large stockpot, heat olive oil over medium heat. Stir in veggies and garlic; cook until onion is transparent, about 5 minutes.  Stir in broth and seasoning. Bring to a boil, and then stir in cabbage and rice.  Simmer until cabbage wilts, about 10 minutes.  Stir in tomatoes. Return to a boil, and then simmer 15 to 30 minutes, stirring often.

Here's a healthy, meat-free recipe to add to your collection! Enjoy!

Submitted by Cheryl, adapted from Hillbilly Housewife

Do-It-Yourself Instant Oatmeal

Has anyone but me noticed how the price of boxed, instant oatmeal has shot up? I mean, seriously. It's oatmeal with lots of sugar, a few artificial flavors and colors, and fake fruit disguised as peaches 'n cream.

But, because it's so conveniently packaged in cute, individual servings, and because there's a Quaker guy on the front of the box, you better expect to pay over $3.00. Or, if you're like me and take a more organic approach, Lord help us. Not only do boxes of instant, organic oatmeal have six individual servings, rather than Quaker's eight, but they also cost between $4.00-$5.00.

Well, a while back, I quit that nonsense. I figured if convenience costs that much, I'll go the plain-Jane, regular, 'ol oatmeal route.

And then I decided convenience really was worth it, so I did what I normally do in these situations: I made my own.

The following recipe makes 15-16 half-cup servings of instant, flavored (sans artificial junk) oatmeal.

Easy, Do-It-Yourself Instant Oatmeal

Ingredients:

8 cups instant oatmeal (any brand will do, even Quaker)
1 cup dark brown sugar (I use organic.)
3 1/2 tsp. cinnamon

Mix everything in a large bowl, transfer to gallon-size bag or an airtight canister, and voila! you've just spent less than $4.00 for 16 servings of oatmeal. To cook, add 1 cup of milk and microwave or 1 cup of hot water to 1/2 cup of oatmeal.

Now, if you want to get crazy and vary it a little, here are a few "knock-offs" from boxed, instant oatmeal:

• Add frozen blueberries before cooking with milk for Blueberries 'n Cream
• Add 1/4 of a mashed banana after cooking with milk for Bananas 'n Cream
• Cook plain oatmeal, then drizzle pure maple syrup and sprinkle brown sugar on top for Maple 'n Brown Sugar
• Add 1/4 of a peeled, diced apple, 1 Tbsp. brown sugar, and a dash of cinnamon before cooking for Apple Cinnamon
• Add 2 Tbsp. raisins and 1 Tbsp. brown sugar for Oatmeal Raisin

All of the variations are to be used when cooking with plain, instant oatmeal (NOT with the recipe above) and are one serving.

Enjoy NOT paying $4.00 a box anymore for eight servings of oatmeal!


Written and submitted by Lindsey @ Penny-wise

Conquering Brown Rice

I know when I first started buying my brown rice in bulk from my co-op, I had never made a successful batch of rice! I tried a wide variety of times and liquid amounts, but to no avail. The only benefit was that my chickens were receiving a lot nourishment! However, thanks to finally receiving a wonderful recipe, my husband is finally pleased and I am no longer anxious when making a rice meal. I assume perhaps others have had the same experience and are in need of a solution.

Due to it's low-phytate amounts, it isn't absolutely necessary to soak brown rice; however, because of the effect of phytates on the thyroid, I intend to experiment with soaking the rice in the near future. In the meantime, here is my very effective long-grain brown rice recipe, in two serving amounts, courtesy of Alton Brown at Food Network. This recipe allows you to make quite a bit of rice, so you'll have some left to conveniently freeze for another meal. You can easily halve the recipe, if you don't want to make so much.

Ingredients:

Large Serving

5 cups liquid (half water/half broth)

2 Tbsp. butter

2 tsp. salt

3 cups brown rice

Put rice in a greased 9"x13" baking dish. In a pot, bring water, butter, and salt to a boil and stir to dissolve butter and salt. Pour over the rice. Cover tightly with foil and bake on a middle rack for one hour at 375 degrees. Then fluff with a fork.

Written and submitted by Rachel

White Whole Wheat Pizza Crust

This recipe was submitted by our friend Hope. She makes balls of dough and freezes them in individual bags. Before use, she defrosts the dough in the fridge overnight and proceeds with the baking instructions.

Ingredients:


4 1/2 cups white whole wheat flour

1 3/4 tsp. salt

1 tsp. instant yeast
1/4 cup olive oil

1 3/4 cups water, ice cold

a few tablespoons chopped herbs (optional)

Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.  You can also use the “dough” setting on your breadmaker to mix this together.  Or just knead the heck out of it with your hands!

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerate overnight.  These can also be frozen.  When ready to use, set them in the refrigerator overnight and they’ll be thawed out by dinnertime.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered or they will dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you do not have a baking stone, you can use a baking/cookie sheet, but will not need to preheat the pan.

Generously dust your pan/stone with cornmeal. Uncover or unwrap the dough balls and dust them with flour. Gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven.

Makes six 6-ounce pizza crusts. That means they’re pretty small. You probably want to double this and still use it for 6 good-sized pizzas.

Submitted by Hope

Basic Beans

I know, I know. You're probably thinking, "Beans are so easy. Why would anyone need a blog post about cooking beans?"

Well, to be honest, I (Lindsey @ Penny-wise) didn't know how to make beans until just a few months ago. Shock and awe, I know.

They intimidated me. I thought there was something magical to the perfect pot of beans. It was the same feeling I had the first time I made a pot roast--sheer intimidation.

Now that I have conquered my fears (and made a few successful pots of beans), I have to say that cooking beans in the Crock Pot is, in my opinion, the easiest way to go. It takes very little effort, other than remembering to put them on the night before you want to eat them!

I like to sort my beans first, and I usually find at least one rock in every bag. Then I rinse the dirt off.

Then, put your beans in the Crock Pot, cover with water, and allow the beans to soak overnight. Next morning, turn the Crock Pot on and let the beans simmer away all day. Adding about 1 Tbsp. of salt, 1 tsp. of pepper, and 1 1/2 Tbsp. of chili powder before cooking will give your beans great flavor.

They'll be ready by supper time to eat with cornbread and sour cream or to use in any recipe calling for canned beans.

If you have lots of leftovers, divide them into 1 1/2 to 2 cup portions (about the equivalent of a 15 oz. can) and freeze.

And now, if you were at all intimidated by beans before, rest easy. Your Crock Pot will do all the work for you.

Submitted by Jen. Written by Lindsey.

BBQ Beef and Beans

This hearty and wholesome recipe is sure to fill tummies! It's a versatile recipe, so feel free to serve it any way you like.

Ingredients:

1/2-1 lb. ground beef, browned and drained
1 large or 2 small onions, chopped
2 cloves garlic, minced
3-5 cups cooked beans, any type*
1/2 cup ketchup or tomato sauce**
6 Tbsp. brown sugar***
6 Tbsp. cider vinegar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce

In a large skillet, brown beef, onions, and garlic. Drain grease. Add beans and remaining ingredients; simmer 10-20 minutes to combine flavors, stirring occasionally.

Crock Pot Option: After browning beef and onions, combine all ingredients in the Crock Pot and let cook on low for at least 3-4 hours.

*If desired, omit the beef and increase beans to 6-8 cups.
** To make your own tomato sauce, combine 2-4 Tbsp. tomato paste and dilute with water to make 1/2 cup.
***If your family is refined- or sugar-free, use a combination of honey and/or molasses.

Serving Suggestions:

• Serve in hamburger buns as Sloppy Joes;
• Serve over steamed rice;
• Serve over baked potatoes with various toppings, such as grated cheese, grated carrots, chopped bell peppers and green onions, with sour cream or plain yogurt, or chopped or grated apples;
• Serve over cornbread.

Submitted by Jen