scalloped cabbage!

Okay, so it totally doesn't look as yummy as it tastes. But here it goes.

1 head of cabbage cut into chunks (take out the hard stem part)

1/2 of a package of Velveeta like processed cheese food stuff

1/2 to 1 lb of bacon

1 onion (optional)

1 clove of garlic (sprinkle of garlic powder, or sprinkle of minced dehydrated garlic)

Salt

Pepper

Chop up the cabbage, leaving out the hard woody like stem part. Peel and chop up the onion. Put them into a large dutch oven like pot, and cover with water and some salt. Bring to a boil and boil for 15 minutes.

While it is boiling, fry up the bacon in a skillet. Fry it until the bacon is brown and crispy. Take out the pieces individually and put them on a paper towel covered plate, not dumping the grease. Let them cool for a bit and tear them into tiny pieces and set aside. Bring the grease back up to medium.

Drain the cabbage and onion in a colander. Put the cabbage back into the pot and turn the heat to medium. Pour the heated grease over the cabbage and onions. Stir and saute the mixture for about 5 minutes. Add the bacon pieces. At this point start adding the cheese stuff. Cut it into little chunks and keep stirring until the cheese is completely melted. Salt and Pepper to taste.

Serve warm! :) It's sooooo yummy. Even my "I hate cabbage with a passion" husband loves it and requests it often!

Cookies of awesome

I used the Kitchenaid Mixer recipe and adapted it based on my childhood memories:

Ingredients:

1 cup of brown sugar

1 cup of granulated white and organic sugar all mixed together (because I am not putting them in

their own containers, sugar is sugar.... it works)

1 cup of shortening.

2 Tbsp of powdered eggs and 1/4 cup water (or 2 whole fresh eggs)

3 cups of flour (mix of your own whole wheat and All purpose. I used all purpose because I didn't feel like grinding up some flour for this)

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

12 oz of chocolate chips (I used 2 cups of Ghiardelli milk chocolate chips from the freezer)

Cream the sugars, shortening, eggs and vanilla for about 30 seconds, scrape down and cream for another minute. Slowly add the salt, baking soda and and flour. Mix for about 2 minutes, and then stir in the chocolate chips

Drop in rounded teaspoons on a greased baking sheet, and bake in a preheated 375 degree oven for 10-12 minutes.

Take them out and cool them on wire racks.

Makes about 56 or so I am told. I am using half the cookie dough for ice cream in a few.

Delicious Sandwich bread

2 cups warm water
2/3 cups white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons sea salt
1/4 cup coconut oil
4 3/4 cups white AP flour
1 cup whole wheat flour
1/4 cup of potato flakes (aka instant mashed potatoes)
1 Tbsp of non instant powdered milk
1 reconstituted egg white from powder

I got out my mixing bowl for the kitchenaid and put in the water, and sugar and powdered milk. I sprinkled in the yeast and let the yeast eat for a bit (about 5 minutes). Then I added the coconut oil, and then I forgot to add the salt! *facepalm* I put the powerknead blade on the mixer and then locked the bowl into place. I added the potato flakes first, and let them absorb the liquid then I added in the whole wheat flour (same idea, let it soak up some of that liquid) I turned on the mixer on low speed and added the rest of the flour in 1 cup at a time. When all the flour was in the mix, I turned it onto medium and let it knead for 5 minutes.

After the timer dinged, I took out the bowl from the mixer, and lifted the dough out. I sprayed the bowl with non stick cooking spray, and turned the dough around in the bowl, coating the ball. I covered it with plastic wrap and put it in a draft free place in the kitchen (top of the freezer) and let it rise for an hour.

I came back and punched the dough down and then separated it into two parts. I tucked the ends under until I had a loaf shape. I had my husband turn on the oven to preheat it to 350 degrees F, and put the dough into 2 greased loaf pans. I covered them back up with the plastic wrap (reused!!) and set them on the stove. Half an hour later, they were about an inch above the top of the loaf pan. I mixed up the egg white and brushed it over the dough with my hands. I plunked them in the oven for 25-30 minutes and took them out of the oven when the timer dinged. I then turned them out of the cutting board.

The crumb is light and fluffy, and the bread tastes AMAZING. We will see how it holds up in the morning in the oldest son's peanut butter sandwich!

So, about this food storage thing...

I have been working on my food storage for over a year now. I am nowhere NEAR complete, but I was over at the Fun with Food Storage site, and they (especially Crystal) were talking about these shelf reliance shelves. First in First out, and you are able to fit TONS more stuff in than regular shelving. I have been eyeballing them for a while but they are still a bit out of my price range.

I am hoping to win a shelf by blogging about them, but I doubt it will happen. LOL I don't have that kind of luck. Eventually after we get our first year's food supply under our belts we will make it happen.

Recipe for bread I am trying today

Cuban Bread

5-6 cups all purpose flour
2 tablespoons dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water (120-130 degrees)
sesame seeds or poppy seeds (optional)

In the bowl of your food processor, combine dry ingredients. Drizzle in hot water until the dough pulls away from the sides of the bowl and forms a ball. Let the dough spin around 20 times in the food processor.

Place the dough in a greased bowl, cover with a damp towel and let rise for 15 minutes. Punch down. Divide into two equal portions. Shape into two round loaves and place on a baking sheet. Cut an X 1/2 inch deep on the top with a sharp knife. Brush with water and sprinkle with sesame seeds or poppy seeds.

Place the bread on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 30-40 minutes, or until golden brown.

Voila!


Recipe courtesy of The Complete Tightwad Gazette

Breakfast Burritos: Save time and money

I haven't gotten around to making my own tortillas yet, but this is a very simple mix to make.

8 eggs,
1 can of rotel, drained.
2 tablespoons of milk or cream.


Preheat skillet or pan on medium heat with 2 or three pats of butter.
Whip both the eggs and the cream together until the eggs are the color of butter. Pour into the pan and cook until it starts to get solid on top and then scramble. At that point add the rotel and cook until it is slighty dry.

Serve on Tortillas with cheese and sour cream and any other assortment of fixings. This freezes well in individual servings so you can have breakfast anytime.