Mix N Match dressings complement these vegetables.
Home-made dressing for green salad is simple to prepare. Kids can do it as their contribution to the family dinner. When each family member makes their own, they may be more apt to ask for green salad at dinnertime. The following 5 X 5 ingredient chart shows how to create over 3,000 different dressings. Read More… Continue reading →
There is no need to follow a recipe. Make salsa to fit your taste.
by donR July 4th 2015
I watched in awe as Lili made real “salsa” with my daughter Rebecca during a gathering of her friends on Independence day. We’ve always said “If you make a mess, make a big one” And as you can see by the pictures, they made lots of salsa; for 9 families.
Two things struck me the most. Lili used no recipe, and never has. Then, as she added ingredients, she shared some Tips N Tricks which I’m passing on to you.
This enchilada sauce recipe can be split with about 1 pint frozen for a later meal.
By donR 3/26/15
Stocking your pantry with healthy condiments, sauces, dressings and marinades is difficult if you buy them off the local grocer’s shelf. Processed flavorings, whether in packets, cans or bottles, are expensive and often packed with salt, hidden sweeteners and preservatives. But plain pasta, rice and white fish would certainly be boring with no flavorings.
NOT TO WORRY! We found a way for you to add quality, low-fat, natural flavorings to your cupboard and refrigerator in a budget-friendly way. Read about 17 flavorings you can use. Continue reading →
No kitchen is needed for hosting Sr. Center Cooking Classes. Table-top appliances are fine.
Monday’s “class” at the Senior Center gave us an opportunity to share ideas in a way that was fun, enlightening and ended with a healthy pizza feed. Whole wheat crusts, home-made sauce, veggies and sharp cheese improve nutritional value. You can do the same with your group Read more for lesson plans and recipes. Continue reading →
by don R (a substitution guide when using recipes with flour.)
Here’s a quick guide to selecting the right flour for baking.
When baking, it is important to use the right kind of flour. For many years we would buy the cheapest flour on the grocer’s shelf not realizing why our gravy was lumpy or the bread did not rise. But more importantly, it is critical for some people to avoid flour containing gluten. So, yes, the type of flour you choose makes a difference. Read more about different types of flour. Continue reading →
Pot pie, like payalla and Hodge-podge lasagna, can be made with almost any veggies. But if it lacks flavor……?
last night I made a vegetable pot pie that looked great, and all for under $10. Then, I knew I was in trouble when my wife tasted my creation and said “Honey…”
It looked beautiful when it came out of the oven and when serving it on plates but one taste and we realized that it was missing a lot of flavor and the texture was a little mushy because I put planned-over macaroni in it. But this entree can be salvaged, read more… Continue reading →
Kids love buckwheat waffles with flax seeds and whipping cream for breakfast.
Here’s a Master Mix Recipe that kids will love even though it is very nutritious. The secret ingredients are ground flax seed, whole wheat and buckwheat flour But, there is an interesting back story about the flax seed. Continue reading →
Master biscuit mix with added eggs makes a fluffy crepe-like dessert
Our master biscuit mix can be used in many ways for breakfast lunch or dinner. Previously we gave you two recipes; one like Bisquick® and one that is gluten-free. You can use either master mix, fruit and yogurt to make breakfast or dessert that the kids will love. The twist to this recipe is that it is more like a crepe than pancake. Bon Appetite!
Jambalaya is basic to Cajun and Creole cuisine. There are many variations but the spices are fairly standard.
Is there a difference between Cajun and Creole cuisine? The short answer is YES if you are familiar with Louisiana cooking or culture. Culturally, the Cajun ancestors migrated to Louisiana from Eastern Canada during the French and English war. Creole describes people who migrated to the New Orleans area from Spain, France and the Caribbean Islands. Just as their history differs, their food uses different flavors. Continue reading →