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.
Heart Smart
Plain Millet
A light whole grain that is best if toasted prior to cooking. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions. **Toasting directions inclued. ***Cook time does not include toasting time.
25 min | 5 min prep
SERVES 4
3 cups water
1 pinch salt
1 cup millet
Wash millet.
**To toast put rinsed millet into a large frying pan over medium heat.
Cook, shaking the pan for around 10 minutes or until the millet reaches a golden brown.
Bring water and salt to boil.
Add millet to water, reduce heat, cover and simmer 15 to 20 minutes, until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.
Plain Bulgur
Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here.
17 min | 2 min prep
SERVES 4
cooked
1 cup bulgur
2 cups water
soaked
1 cup bulgur
1 1/2 cups boiling water
*Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
Gluten Free Crock Pot Breakfast Grains
A hot, delicious and nutritious gluten free breakfast cereal!!
6¼ hours | 5 min prep
SERVES 3 -6
2 1/2 tablespoons buckwheat groats
2 1/2 tablespoons brown rice
4 tablespoons quinoa
1/4 cup rolled oat
1 cup apple, diced
1 1/2 teaspoons ground cinnamon
3 cups water
1 tablespoon vanilla extract
Combine ingredients in crock pot. Mix well.
Cover and cook on low for 6 to 8 hours.
Stir before serving.
Add more water if needed.
Basic Quinoa
This is the basic recipe for cooking quinoa. You can use it in place of rice, or you can use it as the basis of a salad or tabouleh. Quinoa is a light and wholesome grain that is gluten free. It is prepared quickly and easily with this basic method. This recipe makes 3 cups of cooked quinoa
20 min | 5 min prep
SERVES 4 , 3 cups
2 cups water
1 cup quinoa
Wash the quinoa with water, using a strainer. Same as you would wash rice.
Place quinoa and water in a 1 1/2 quart/ medium sized saucepan, bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes).
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
Quinoa Tabouli
I love new twists on classic dishes. In this one, quinoa – a Latin American grain rich in protein – replaces bulgar as the base of this Mediterranean-Middle Eastern salad.
25 min | 10 min prep
SERVES 4 -6
2 cups water
1/2 cup fresh lemon juice
1 cup quinoa
1/3 cup olive oil
3 medium ripe tomatoes
2 tablespoons fresh mint
1 1/2 cups parsley, coarsely chopped
1 cup scallion, chopped
salt, to taste
Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
Stir in cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
Lentil-Barley Vege Burgers
Barley is an ancient grain that provides fiber and a ton of nutrients in these very tasty vege burgers. From March 2010 Cooking Light.
1¼ hours | 1 hour prep
SERVES 6
1 1/2 cups water
1/2 cup dried lentils
1 cup chopped onion
1/3 cup grated carrot
2 teaspoons minced garlic
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped fresh parsley
1/2 teaspoon ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided
Combine 1 1/2 cuts water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray. Add onion and carrot; saute 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. cover and refrigerate 1 hour or until firm.
Divide mixture into 6 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 3 patties. Serve with a spicy fruit salsa or we’ve enjoyed them as a regular burger in a bun and with cheese.
Oat and Bulgur Loaf
Adapted from New Vegetarian Cuisine. Use Egg substitute to make this a vegan meal.
1½ hours | 30 min prep
SERVES 6
1 1/2 cups water
1 cup Bulgar wheat
4 slices whole grain bread, finely crumbled
1 cup broccoli, coarsely chopped
1 cup carrot, coarsely chopped
1 cup oatmeal, cooked
1/2 cup salsa
2 eggs, beaten
1/4 cup sunflower seed, shelled
Steam or boil the carrots and broccoli until soft. Set aside.
In a large bowl, combine the water and bulgur. Set aside for 30 minutes to allow the bulgur to soften. Transfer to a strainer and drain well, pressing out any excess water with the back of a spoon. Return the bulgur to the bowl.
Preheat the oven to 350. Coat a 9×5 loaf pan with non-stick spray.
Stir the bread, broccoli, carrots, oatmeal, salsa, egg and sunflower seeds into the bulgur. Mix with your fingers until well blended. Spoon the mixture into the prepared pan. Bake for 1 hour. Let stand 10 minutes before slicing.
Serve with salsa.
Quinoa Loaf With Mushrooms and Peas
For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.” Note that shelled edamame can be substituted for the peas. Quinoa can be expensive in chain grocery stores, I have gotten it at Super Walmart .
1¾ hours | 15 min prep
SERVES 8 , 1 loaf
1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
salt & fresh ground pepper
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oat
2 cups cooked quinoa
1 cup frozen green pea
1/2 cup chopped fresh parsley, and or 0 minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion (about 1 onion)
Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Supergrain Cornbread
It’s a delicious and healthy twist on a traditional favorite. The quinoa makes it lightly crunchy.
30 min | 10 min prep
SERVES 4 -6
1/2 cup quinoa
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 large egg
1 cup milk or soymilk
1/2 cup oil
Preheat oven to 375.
Lightly grease an 8×8 baking pan or a 12 muffin tin.
Mix dry ingredients together in a bowl: quinoa, cornmeal, flour, sugar, baking powder, salt.
Mix wet ingredients in a separate bowl: egg, milk, oil.
Stir wet ingredients into the dry ingredients until blended. Pour into pan or muffin tin. Bake pan 20-25 minutes, muffins for 18-20 minutes. Cool 10 minutes. Serve and enjoy!
Five Foods That Will Save Your Heart
One way to prevent heart disease is to eat healthy. In this post, I’ll highlight five different foods that can save your heart – literally. These are not the only five foods that protect your heart, but they stand out as star performers in my book.
1. Garlic: Known as “the stinking rose,” this herb does not stink when it comes to heart health. Numerous studies have demonstrated potential benefits of regular garlic consumption on blood pressure, platelet aggregation, serum triglyceride level, and cholesterol levels – all of which keep your ticker ticking. The other thing I like about garlic is that it can be used to season food so you can cut back (way back) on the salt.
2. Salmon: Swap out the burger high in saturated fat with salmon. Everyone has room for a little saturated fat, but a little goes a long way. A typical cheeseburger has more than a half day’s worth (from the beef and the cheese). Saturated fat will clog your arteries and put you at greater risk for a heart attack. Salmon, on the other hand, lowers your risk thanks to heart healthy fats. Omega-3s help prevent erratic heart rhythms, make blood less likely to clot inside arteries, improve the ratio of good cholesterol to bad cholesterol, and prevent cholesterol from becoming damaged. (Only after cholesterol has been damaged does it clog arteries.)
3. Berries and Cherries: I gotta give equal props to nature’s candy here. These sweet treats are high in polyphenols, which prevent cell damage that can lead to unhealthy blood vessels and heart. In the winter months, I opt for the frozen fruits. Try thawing a bag of frozen strawberries in the refrigerator. Top unsweetened, steel-cut oatmeal with these berries and some of the juice and your heart will thank you with every beat.
4. Quinoa: Commonly mistaken for a grain, these tiny sprouted seeds are an excellent source of magnesium, the mineral that relaxes blood vessels. Low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias. Yes, it’s as bad as it sounds. Quinoa cooks up quickly and makes great leftovers. Mix in grilled vegetables and roasted chicken for a one-pot dish.
5. Hot Cocoa: How sweet is this? Hot cocoa is chock-full of antioxidants – twice as much as red wine and three times more powerful than green tea. The chilly air of February is no match for a cup of hot cocoa. Here’s a tip: many hot chocolate mixes are loaded with sugar. Buy 100% cocoa and then add a small amount of sugar. A teaspoon is enough for me. Don’t forget there are natural sugars in the milk so you’re better off starting with less sugar.
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