I don't have any baking powder...what am I to do?

So I found this really fantastic recipe for no yeast donut holes. I couldn't wait to try them out. 

Just look at the picture. Doesn't it make your mouth water? Don't you just want to make them and eat all 2 dozen before the kids get home? Yeah, me too. So I pulled all the ingredients out... except one...baking powder. Dag nabit, my mouth was watering for these sweet treats. Now what?

It isn't the end of the world however. I did what every good cook does nowadays, I searched the internet for a solution. The best solution I found was on joyofbaking.com and not only did I find a substitute for baking powder but also for stuff I didn't know I might need to substitute. 

So I got them made. They were very good. They are also very gone. Shhhhhh, don't tell the husband, I'll make more later to share with him.

Anyway, so that you can enjoy these bitty treats just follow this link to Kelly's Justataste.com for the recipe. I do strongly suggest that you make a test batch before the kids get home, you know...so you can determine if it's something they'll like, then when you know that they will want them, make another batch to share with them. Shhhh...I'll keep your secret.

Every Penny Counts part 3

Homemade is Better.

One of the things that helps me out is making my own spice, cream of soup and coating mixes. I don't have to purchase the name brand products and I control the ingredients.

I have a tendency to forget what goes in stuff, so I keep
the 'recipe' taped to the inside of my spice cupboard.

Cream-Of Soup Mix

2 cups dry milk powder (non-instant is preferred) Dairy Free? Use rice milk powder.
¾ cup organic cornstarch
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper
Mix all ingredients together with a whisk. Store in an airtight container.

To make into soup:
Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condensed cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Coating Mix (Shake & Bake)

1 c. very fine bread crumbs

1/4 c. flour
1 tsp. poultry seasoning
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder

Mix ingredients together and store in airtight jar. 

Eleven Secret Herbs (close enough to KFC)

6 tablespoons paprika
3 tablespoons onion salt
3 teaspoons celery salt
3 teaspoons rubbed sage
3 teaspoons garlic powder
3 teaspoons ground allspice
3 teaspoons ground oregano
3 teaspoons chili powder
3 teaspoons black pepper
3 teaspoons basil leaves, crushed
3 teaspoons marjoram leaves, crushed finely

Mix together and store in an airtight container. Mix together 4 teaspoons mixture, 1 cup flour, 2 tablespoons packed light brown sugar and 1 teaspoons salt (optional). Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!

Emeril's Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon dried oregano

1 tablespoon salt (optional)

Mix together and store in an airtight container. Use to taste.

Taco Seasoning Mix

1/4 cup Chili Powder
1/4 cup Cumin Powder
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Oregano leaf (or oregano leaf powder)
1 teaspoon Paprika
1/4 cup Himalayan salt or Sea salt (optional)
1 teaspoon ground pepper

Mix together and store in an airtight container. 3 tablespoons equals one packet of commercial product.

Sausage Seasoning - Hot

8 tablespoons Sea Salt

1 cup + 2 tablespoons ground Black Pepper

8 tablespoons Nutmeg

4 tablespoons  Sage

Mix ingredients and keep in an airtight container. Use 1 tablespoon per 1 lb of browned ground meat.

(I've mixed this in raw meat and placed it in the freezer for use another day.) It is very hot.

Every Penny Counts

Yes, I know it's been a while, but life happens and well there you have it. So, just because I haven't posted in a while doesn't mean I haven't been busy doing those things that help save every penny I can. So without further ado, let me share what I've been up to.

Kidney, Black, Pinto, White Beans in tomato sauce

Canning Beans

Remember I posted a while back a dry bean to canned bean conversion chart? Well I did... Dried to canned beans conversion
One of those things that I hate is trying to remember to soak beans for tomorrow's meal, subsequently I end up buying canned beans because I forgot. I did a bit of looking around on the internet to locate simple canning instructions for beans. Most tell you to soak your beans overnight, LOL. So, I made my big plans for canning beans to use in meals and finally got it done. The results were mostly good, but I learned a few things.
1. Black beans do not need to be soaked. Measure 1/2 cup of dried beans into pint jar. Add 1/2 tsp salt (optional) per pint jar. Fill with boiling water, leaving 1" head space. Process in pressure canner* for 75 minutes.
2. Pinto, kidney, white beans should all be soaked. They did not work as well starting from dry.
Instructions for canning all other beans (you can do black beans this way too.)

• Remove any foreign objects from beans
• Place in large bowl and cover with water (remember, the beans will swell so leave plenty of room)
• Soak overnight
• Drain and rinse beans
• Place in large pot
• Cover with 2 inches of fresh water
• Bring to a boil, stirring frequently and watching to prevent boiling over
• Ladle beans into hot jars (no need to sterilize as long as they're clean and hot), leaving 1" headspace
• Fill with cooking liquid, again, leaving 1" headspace
• Put lids and rings on jars
• Place jars in pressure canner and process at 10 pounds pressure (You will need to adjust your pressure depending on your altitude.):
• Pints for 1 hour, 15 minutes
• Quarts for 1 hour, 30 minutes
• Remove from canner and let cool, checking all lids for proper seals before storing

Notes:
* Beans MUST be processed in a PRESSURE CANNER, a water bath does not reach the correct temperature to kill all the bacteria.

3. Home canned beans tend to soak up water and the beans at the top of the jar are not usually covered by water and may change color (there is nothing wrong with them). What I really discovered is that store bought beans are covered by liquid, so I'm buying more liquid than beans.
4. Ingredients of home canned beans: Beans, water, salt. Ingredients of commercially canned beans: Water, beans, calcium chloride, calcium disodium edta (added to promote color retention). Note that water is the first on the ingredients list, yep, that's what you are buying. Additionally, I looked up the other ingredients; Calcium chloride, CaCl2, is a salt of calcium and chlorine, Calcium disodium EDTA is mainly synthesised from ethylenediamine, formaldehyde, and sodium cyanide. The FDA has approved these items for human consumption and they are used in the medical field for such things as radiation poisoning and treating lead poisoning, however I don't think it should be in my food.

Okay, so that is my rant for the day. Not only am I saving money by canning my own beans, I have beans ready for a meal and I don't have to remember to soak them overnight, also I am keeping some stuff out of my diet that I didn't ask for.

Homemade Seasoning Mixes

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.Use 4 tablespoons in a recipe in place of 1 packet of taco seasoning. Store in a cool, dry place.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store in a cool, dry place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream or Greek Yogurt.
Mix up a few hours before serving, so the flavors all blend.

Chicken and Veggie Filled Biscuits

If you're looking for a meal to please the kids in the house (or anyone else for that matter) this is definitely a recipe to try. It comes from the book "The Everyday Gourmet" and it's great! For the biscuit recipe, rather than using a mix, try using the "Backcountry Biscuits" recipe from the same book and it works out perfectly while also helping to rotate some of the long term ingredients.

Makes 12 biscuits


Prep time: 30-40 minutes

Ingredients:
Filling ingredients:
2 cups water
1/2 cup each of your choice vegetables (corn, peas, potatoes, carrots -- freeze dried, or canned)
1 cup white cream sauce
1 (12.5 oz.) can chicken
1/2 tsp ground dried rosemary or tarragon (optional)

Backcountry Biscuits ingredients:
3/4 tsp. cream of tartar
1 tsp. salt
3 cups flour
4 1/2 tsp. baking powder
2 TBS sugar
1 egg (2 TBS water mixed with 1 TBS egg powder)
3/4 cup butter (a little less than 1/2 cup water with 3/4 cup butter powder) *see note
1 cup milk (1 cup water mixed with 2 TBS milk powder)

Instructions:

To make biscuits:

Reconstitute butter, egg and milk powders. In a bowl, mix in cream of tartar, salt, flour, baking powder and sugar. Cut in butter with a pastry blender until it looks like cornmeal. Add the egg and milk and stir just a bit. On a floured board, knead the dough lightly until smooth. Fold and roll out to 12" - 6". Fold and repeat three times. Roll out dough to 3/4" thick. Cut to 3" rounds.

To make the filling:

Rehydrate vegetables if needed. Over low to medium heat combine 2 cups water and 1 cup white cream sauce powder. Mix in the vegetables and canned chicken and simmer and stir until thick. Add optional spices and salt and pepper to taste if needed.

Drop about a tablespoon of the filling in the center of 12 of the 3" rounds of dough. Place the other 12 rounds of dough on top of the filling and gently seal the edges with the tines of a fork. If needed, dip the tines in flour to keep them from sticking. Prick the top of each sealed biscuit 3 times with the tip of a knife. Bake at 425 for 10-12 minutes or until lightly browned. Spoon remaining warmed sauce on top of the biscuits to serve.

Skillet Penne with Sausage and Spinach

This meal is a fast one to put together and everyone likes it!

It’s based off a favorite one dish meal, this time made over using food storage ingredients. The pine nuts are definitely optional, it’s good with or without them.

Ingredients: 

2 1/2 cups freeze dried sausage crumbles (rehydrated using 2 cups warm water)
1/2 tsp garlic powder
1/2 tsp. salt
1 (16 oz.) box penne pasta
1 (14 oz.) can chicken broth
1 (6.5 oz.) jar sun dried tomatoes, 1/2 jar chopped fine (*see note)
1/3 cup freeze dried spinach (rehydrated using 1/4 cup water)
1/2 cup grated Parmesan cheese
1/4 – 1/2 cup pine nuts, optional

Instructions:
Rehydrate sausage crumbles according to package directions and drain reserving liquid in a measuring cup. To the reserved liquid add water to measure 2 1/4 cups. In a skillet over high heat, add sausage crumbles, chicken broth, sun dried tomatoes, measured liquid, penne pasta and 1/2 tsp. salt. Stir to combine, covering the pasta as much as possible with the liquid. Cover the pot and cook, lifting the pot’s lid every so often to stir until penne is tender, about 15 minutes. Turn off heat and add rehydrated spinach, parmesan cheese and nuts. Season with salt and pepper to taste.  Serves 6-8

***

Rehydrate the sausage crumbles and add ingredients to the skillet.

Rehydrate the spinach just before adding into the skillet.

Add last three ingredients…

Serve!

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Notes:
It may not seem like the liquid called for will be enough to cook the pasta but it will be, I promise! Keep the lid on the skillet as it cooks, just lifting the lid to stir the pasta around off and on until the penne is tender.

I only use about half of the small jar of sun dried tomatoes here, the rest could be used to flavor up a bread recipe or if you really like them you could try using more in the dish itself.

http://myfoodstoragecookbook.com/2012/04/20/skillet-penne-with-sausage-and-spinach

Spanish Rice, two varieties

Forget the Rice-a-Roni. These two wonder oven made rice dishes are just as easy to make and taste a whole lot better! Left overs freeze well so you can even enjoy it later when it’s needed for a fast meal. In using with your food storage plan, serve this with Creamy Chicken Enchiladas, Shredded Beef Taquitos, Tacos, Tamales or any other fiesta minded main dish.

Traditional Spanish Rice
Ingredients: 

1 medium onion (or 1/2 cup freeze dried onion flakes, re-hydrated)
1 tsp. garlic (or 1/2 tsp. garlic powder)
2 TBS olive oil
2 cups rice
1 tsp. salt
1/4 – 1/2 tsp. white pepper (recipe calls for 1/2 tsp. but my family prefers 1/4)
1 (14.5 oz) can chicken broth
1 (8 oz.) can tomato sauce
1/2 cup salsa, any kind

Instructions:
Heat the oil in a sauce pan over medium low heat. Add the onion and garlic. Cook for 2 minutes.

Add the raw rice, salt and pepper. Cook, stirring occasionally until rice turns a golden color, about 5 minutes. Add to the rice the can of chicken broth, tomato sauce and salsa and stir together. Bring to a boil with the lid on (the lid should be hot) and transfer pot to wonder oven. Allow to cook in wonder oven for at least 45 minutes. Fluff with a spoon and serve.  Serves 8

****

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Tomatillo Pilaf
This is a nice alternative to traditional spanish rice.
Ingredients:
1 medium onion (or 1/2 cup freeze dried onion flakes, rehydrated)
1 tsp. garlic (or 1/2 tsp. garlic powder)
2 TBS olive oil
2 cups rice
1 tsp. salt
1/4 – 1/2 tsp. white pepper (recipe calls for 1/2 tsp. but my family prefers 1/4)
1 (14.5 oz.) can chicken broth
1/2 cup water
1 (8 oz.) can salsa verde
1/8 cup lime juice

Instructions:
Heat the oil in a sauce pan over medium low heat. Add the onion and garlic. Cook for 2 minutes.

Add the raw rice, salt and pepper. Cook, stirring occasionally until rice turns a golden color, about 5 minutes. Add to the rice the can of chicken broth, 1/2 cup water, can of salsa verde and lime juice and stir together. Bring to a boil with the lid on (the lid should be hot) and transfer pot to wonder oven. Allow to cook in wonder oven for atleast 45 minutes. Fluff with a spoon and serve.  Serves 8

*****

Serve either rice dish (or both, freezing the leftovers) with your favorite Mexican entree. Tonight we paired it with red enchiladas. Yum!

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Notes:
When cooking rice in a wonder oven you’ll want to decrease the water just a little since the water doesn’t evaporate away. To 2 cups white rice you should add 3 1/2 cups liquid, in cooking 2 cups of brown rice add 4 cups liquid.

http://myfoodstoragecookbook.com/2012/04/26/spanish-rice-two-varieties/

Rice Pudding

Rice Pudding

Make for dessert one night, eat for breakfast the next day, and put it in lunch bags as a treat for lunch. It’s easy to make in the wonder oven, includes simple ingredients and even though the recipe doesn’t call for eggs it’s still thick and creamy. Yum!

Ingredients:
1 cup rice
1/2 cup raisins (optional)
1 tsp. vanilla
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
sugar and cinnamon for sprinkling

Instructions:

Cook 1 cup rice (normally) using 2 cups water and 1/2 tsp salt. If you already have 3 cups of cooked left over rice you can skip ahead.

In a pot, combine 3 cups cooked rice with evaporated milk, sweetened condensed milk, raisins and vanilla. Bring to a boil, with the lid on until hot, and transfer to wonder oven to cook. Allow to cook for about and hour and a half (minimum) to two hours until liquid is absorbed (*see notes for stove top cooking instructions). If left longer it’ll be fine, you’ll just need to add some milk to cream it up again. Serve warm.  Makes 6-8 servings

****

Sprinkled with cinnamon and ready to serve!

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Notes:
To cook on the stove top you don’t need to bring the mixture to a boil, instead cover and cook on low setting 3-4 hours until liquid is absorbed. Stir pudding occasionally.

http://myfoodstoragecookbook.com/2012/04/26/rice-pudding/#more-3249

Wonder Oven Lasagna

This is so easy that a simple step by step with pictures is all it needs here on the blog for explanation … Enjoy!

Make your favorite lasagna sauce (with meat if desired) and add 2 cups water (maybe a little less if you want it thick) to the sauce. Bring it to boil and then remove 3/4 of the sauce to another container.

With a layer of sauce on the bottom of the pan, lay dry lasagna noodles, 

a thin layer of sauce and a layer of ricotta cheese.

Repeat layering, being sure to layer sauce under and over noodles, until pan is filled.

End layering with a final layer of sauce, cover pan with a lid and heat to bubbling. 

 Add mozzarella cheese to top…

Cover pan with it’s lid until the lid is hot and place the skillet into Wonder Oven.

Allow to cook for 4 hours and pull out to serve…

Yum. So good yet so easy!

Courtesy of http://myfoodstoragecookbook.com/2012/03/10/wonder-oven-lasagna/