Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
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COMFORTING SOUPS & Cooking With Sugar Substitutes
I love soups and stews year around.I always freeze half for those days when work is overwhelming or I just need some comforting.
I don’t use sugar subs but I am always asked how to convert regular recipes to use them so I found a great chart to help those who may want to try the exchange.
Italian Wedding Soup
Prep Time: 20 Minutes Ready In: 45 Minutes
Time: 25 Minutes Servings: 10
Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!”
Ingredients:
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach – packed,rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Easy Taco Soup
I got the recipe from the campbell’s website. I also want to try it with a can of Rotel instead of the chiles.
15 min | 5 min prep
SERVES 2 , 3 cups (aprox)
1 (10 3/4 ounce) can Campbell’s condensed tomato soup
1 cup milk
2 tablespoons taco seasoning mix
1 (4 ounce) can diced green chilies (optional)
18 tortilla chips, crumbled
shredded monterey jack cheese
Heat the first 4 ingredients over medium heat for 10 minutes or until it is hot and bubbling.
Divide the tortilla chips between two bowls, pour soup over the chips. Top with cheese.
Favorite Fish Chowder
Prep Time: 10 Minutes Ready In: 35 Minutes
Posted By: Fran Gustafson
Cook Time: 25 Minutes Servings: 16
“Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that’s how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in every household. Fortunately, my family loved it…it still is one of my favorites!”
Ingredients:
1 large onion, chopped
1/2 cup butter or margarine
4 cups water
6 cups diced peeled potatoes
2 pounds fresh or frozen cod fillets, cut into large chuncks
3 tablespoons lemon juice
2 cups milk
2 (12 fluid ounce) cans evaporated milk
2 1/2 teaspoons salt
2 teaspoons pepper
Chopped fresh parsley
Directions:
1. In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.
Easy Cream Of Carrot Soup
nice color, flavor and yummy for family or even company!
Ingredients
2 pounds sweet carrots, thinly sliced
1-1/4 cups chopped onion
1 cup sliced celery
1/4 cup butter, melted
3-1/3 cup chicken broth ( vegetable broth for vegetarian )
2/3 cup half-and-half or cream
Directions
Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes.
Add broth, and bring to a boil.
Cover, reduce heat and simmer for 20 minutes.
Remove from heat, and cool for 10 minutes.
Place half of mixture in an electric blender; blend until smooth.
Repeat with remaining mixture.
Return to Dutch oven.
Stir in half-and-half, and cook until thoroughly heated (do not boil).
Makes about 7 cups
Southwestern Taco Soup
Total Time: About 1 hour
• 2 pounds ground beef
• 1 ½ cups diced onion
• 1 28 oz. diced tomatoes
• 1 can 15 oz. pinto beans; rinsed and drained
• 1 can 17 oz. whole kernel corn, drained
• 1 cup mild medium or hot picante sauce
• ¾ cup water
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• Salt to taste
• Shredded cheddar cheese
• Fritos or taco chips Directions:
1. Brown ground beef with chopped onion, drain off excess grease
2. Add all other ingredients, except cheese and chips; bring to a low boil.
3. Simmer covered for 15-20 minutes or until thickened.
4. Garnish with shredded cheese and taco chips/fritos.
5. You can garnish with sour cream if you like. Sometimes I add black beans, rinsed and drained too.
Servings: 6-8 depending on size of serving
Golden Tofu Soup
Published by Chatelaine of Canada on 1/3/2010 Thanks to a package of pre-cut stir-fry vegetables, there’s virtually no prep for this robust and creamy Thai soup. Love new ways with Tofu. This is a nice brunch or a supper lead in.
Ingredients
1 leek or 1 onion
Vegetable oil
2 tbsp yellow Thai curry paste
1 tbsp grated ginger
2 cup carton vegetable or chicken broth
1 can of coconut milk, preferably regular
1 tbsp granulated sugar or honey
1 pkg tofu, preferably extra-firm
12-oz pkg fresh or frozen vegetable stir-fry mix, about 4 cups
Directions
Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.
Leftover Mashed Potato Soup
This is a great way to use up leftover mashed potatoes – a hearty soup that’s delicious on cold days.
30 min | 10 min prep
SERVES 4
3 cups mashed potatoes
1/2 cup chopped onion
3 cups skim milk
4 tablespoons bacon bits
1/4 cup grated cheddar cheese
1 tablespoon canola oil
1 vegetable bouillon cube
salt and pepper, to taste
Heat oil in pot on medium. Add onion and cook onions until glassy.
Stir in milk.
Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
Mix in cheese and serve.
Beer Cheese Soup
Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it’s so worth it!
45 min | 20 min prep
SERVES 7 , 7 cups
1/4 cup butter
1/2 cup chopped celery
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 cup flour
1/8 teaspoon pepper
3 teaspoons dry mustard
2 cups whole milk or half-and-half
1 cup reduced-sodium chicken broth
12 ounces cubed process American cheese
12 ounces beer
Melt butter in dutch oven over medium heat.
Stir in onion, celery, carrot, parsley, and garlic.
Cook 5 – 6 minutes or until vegetables are crisp tender.
Stir in flour, mustard, and pepper.
Mix well.
Cook 1 minute stirring constantly.
Gradually add milk and chicken broth and mix well.
Cook uncovered over medium heat for 10 – 15 minutes or until soup is thickened and thoroughly heated.
Stir in cheese and beer and cooke 5 – 8 minutes or until cheese is melted, stirring frequently.
DO NOT BOIL.
Cooking With Sugar Substitutes
whats the ratio if one were to substitute splenda and what not.
Sweet One (Acesulfame-k)
4 calories per packet
12 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness.
Equal (Aspartame)
4 calories per packet
24 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Loses sweetness when baked at high temperatures for a long time.
Can be used in stir-fries or added during last few minutes of heating or cooking. Equal has developed some baked recipes to use the sweetener with no breakdown.
Brown Sweet ‘n Low (Saccharin)
20 calories per teaspoon
4 teaspoons = 1 cup brown sugar
1 teaspoon = 1/4 cup brown sugar
Can be used in cooking or baking without losing sweetness. Note that measurements differ from packet sweeteners.
Equal Spoonful (Aspartame)
2 calories per teaspoon
1 cup = 1 cup sugar
1 teaspoon = 1 teaspoon sugar
Loses sweetness when heated to high temperatures for long periods of time. Can be used spoon for spoon in place of sugar in same foods as Equal.
Equal has developed some baked recipes to use the sweetener with no breakdown.
Splenda (Sucralose)
0 (zero) calories
1 cup = 1 cup sugar
1 teaspoon = 1 teaspoon sugar
May not work well in recipes such as certain cakes that rely upon sugar for structure.
Finished recipes may require refrigeration.
Sweet ‘n Low (Saccharin)
4 calories per packet
12 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness.
url:http://www.recipegoldmine.com/kitchart/kitchart5.html
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