Blog is moving December 19, 2008
Posted by stormysar in Uncategorized.add a comment
I moved this blog to my domain www.motherhoodnaturally.com/scratchcooking so please update bookmarks, etc!
Spaghetti Sauce Mix November 29, 2008
Posted by stormysar in Sauces.add a comment
This is a highly versatile recipe that is essentially a base. use it as is, or add additional ingredients such as minced onion (dried), green pepper flakes, or whatever suits your fancy.
The following is based on one can or a pint of tomatoe sauce. A pinch of baking soda will reduce the tomato bitterness if there is one - just use a pinch it’s all you need!
Then I add: italian seasoning (1 Tbsp), basil (2 Tbsp), parsley(2Tbsp), garlic powder (1/2 Tsp), salt (1/2 tsp)and pepper (1/2 tsp).
Then I taste, and add more of something if necessary.
Homemade Garlic Powder November 19, 2008
Posted by stormysar in Misc., Seasonings.add a comment
This is really a very simple task.
You can use either your own garlic (best taste) or garlic from the store. In my most recent case, I bought a 3lb bag of garlic from Sam’s Club that I hadn’t used yet and wanted to use the remainder before it went bad).
The kids and I peeled garlic cloves and put them in a bowl. I ran them through my food processor to slice them (or you can do this by hand… But trust me slicing them in the food processor is loads faster).
Then I lay them on a single layer in the dehydrator. Run the dehydrator until the slices are dry and brittle. In my case this took overnight, but I hear in better made dehydrators it goes much quicker 
Run the dry slices through the food processor until ground into a fine powder. Then pour into your container of choice – in my case it was the garlic powder container that had just gone empty.
Beware: homemade garlic powder is very potent. You’ll likely use less than what is called for in recipes
Pita Bread (Delish!) November 19, 2008
Posted by stormysar in Bread, Sides.add a comment
Make these to go with the shish tawook and garlic paste recipes (on this site) for a great lebanese dinner.
Pita Bread recipe:
2.5c bread flour
2 tsp salt
1 tbsp sugar
2 tsp yeast
2 tbsp extra virgin olive oil
1 c warm water
Preheat the oven to 500 degrees (F)
Mix yeast and sugar into water, let foam (about 10 minutes)
Mix in rest of ingredients until dough ball is smooth.
Pat dough ball into a circular shape that is pretty even all around, and cut into 8 wedges.
Roll those wedges into balls.
Dust with flour and let sit under a damp, light towel for 30 minutes.
Flatten into a disc about 6 inches in diameter and about 3/16 in. thick.
Place on a square of foil directly on the oven rack. Bake about 5-8 minutes.
Lasagna November 16, 2008
Posted by stormysar in Main Meals.add a comment
1lb Ground Beef/Chuck
2 C./2 Cans worth of Spaghettie Sauce (we make our own – Recipe on site)
1 box/12 or so Lasagna noodles (we make our own now, too. Recipe to come soon)
1 lb. Ricotta Cheese (again, can be made at home – I’ll add the recipe to this site)
1/2 C. parmesan Cheese
1/2 C. parmesan cheese (in a seperate container)
8 oz Mozzarella Cheese
Parsley (about 1-2 Tbsp dried)
Brown your beef and drain if necessary. Add to your spaghetti sauce and heat.
Combine riccotta, 1/2 c parmesan and about 1/2 c. Mozzarella cheese and set aside.
Shred remaining mozzarella and combine with last 1/2 c. of Parmesan.
Put a thin layer of spaghetti sauce on the bottom of a 9×13 cassarole dish. Lay down 3 noodles. Top with riccota cheese mixture. layer with noodles, then sauce, then noodles, then ricotta. Depending on how many noodles you have and how much lasagna you like, you can do another layer of sauce. Don’t make it too high or it won’t heat all the way through the center. Put a final layer of noodles on the top, then the rest of your mozzarella cheese/parmesan mixture.
Bake, covered at 350 for 30 minutes, then uncover and bake about another 15 minutes or until cheese is bubbly.
Freezes great - line your casserole dish with foil, layer your lasagna, don’t add cheese to the very top layer and chill then freeze. once solid, remove from dish, finish prepping for the freezer and include a bag of mozz/parmesan cheese mixture seperately and once the lasagna is thawed and ready for the oven go ahead and add the top cheese. Or throw in the oven still frozen and bake for double the time suggested.
Mac & Cheese November 16, 2008
Posted by stormysar in Convenience Foods, Main Meals, Sides.add a comment
I’ve been cooking up a storm in the kitchen trying to freeze as many meals and sides as I can before baby #4 arrives. We make this in double batches (a single batch just barely feeds the family anymore! lol)
3 cups Elbow Macaroni, Rotini or your choice of noodles
1/4 C. Butter
1/4 C All Purpose Flour
1/2 Tsp Salt
1/4 Tsp pepper
1/2 Tsp Dry mustard
1/2 Tsp. Worchestershire Sauce
2 C. Milk
1/2 lb Cheddar (one 8 oz. block), shredded (sharp has a better flavor, but mild or medium will work fine too)
Cook the noodles according to your directions.
melt butter over low heat in a sauce pan. Add flour, salt, pepper, sauce and mustard. Stir until combined and bubbly. Remove pan from heat, slowly stir in milk and return to burner on medium. Heat, stirring occasionally, until near boiling. Liquid should become creamy and bubbly at this point. Turn off heat, remove from burner and stir in shredded cheese until melted.
Eat it right away! or bake at about 325 Degrees for 20 minutes or until your preferred doneness. Bread crumbs added on the top make for a yummy texture, too.
Crockpot Oatmeal November 16, 2008
Posted by stormysar in Breakfast.add a comment
1.5 Cups rolled oats
4 Cups water
3 Tbsp brown sugar
1/2 C raisins
1/4c dry milk
1 tsp salt
1-2 tsp cinnimon
combine all and cook on low for about 3 hours. If you have a crock with a timer, set it to turn on 3 hours before you plan to eat. i just set my alarm and wake up to turn my crockpot on 3 hours before I plan to be up!
This is GREAT for busy mornings, or for a healthy breakfast to start your day. my kids love oatmeal, so this is a regular with our family.
You can also add walnuts and other fruit, or omit sweetners.
Don’t cook too long or your oatmeal will become rubbery and mush-like. You can use steel cut oats and cook a few hours longer if you want to make it an all nighter – about 8 hours or so.
Brownies September 22, 2008
Posted by stormysar in Dessert.add a comment
You can keep dry ingredients together in jars to have pre-measured ingredients on hand when the craving hits, then add the wet stuff when you mix it…….
1/2 c. Shortening (butter gives it the best taste – oil is alright, but actual vegetable shortening (bad to use, I know) takes a LOT of flavor away.
1 c. sugar (I’m told this can be reduced by 1/2 and it still tastes sweet – I haven’t tried it yet)
2 Large eggs
2/3c Flour (Cake flour makes for nice cake-y brownies if you care to experiment)
1/2 c Cocoa
1/2 Tsp baking powder
1/2 tsp. salt
Optional: walnuts and/or chocolate chips (I always throw a handful or two into the mixer if I have them on hand)
Mix all ingredients and pour into a greased pan or casserole dish. Bake 30 min or until a toothpick comes out clean in the center (keeping in mind that chocolate chips will be melted, so poke a couple of times if need be so you don’t mistake a chocolate chip as brownies not being done). Oven temp: 350 degrees (F)
Let cool before cutting, or if you want to be really, really bad use a spoon to take a bite from a corner….
Apple Crisp September 13, 2008
Posted by stormysar in Dessert.add a comment
My husbands favorite – we make it each fall when apples are plentiful and cheap! You can also use your favorite apple pie filling recipe and use the second set of ingredients as your topping.
8 cups of peeled, cored, thinely sliced apples
1/2 C Granulated Sugar
2 TBSP Cornstarch
2 Tsp Cinnamon
3/4 C. Unbleached All Purpose Flour
Mix above ingredients together and pour into a square baking dish.
1 C rolled oats
3/4 C Brown Sugar
1/2 C cold butter, cut up into small chunks
3/4 C pecans or walnuts
Mix above ingredients together and rub the butter chunks between your fingers until it’s no longer noticable.
Evenly spread above mixture over apple mixture.
Bake on middle rack of oven 45 min-1 hr at 350 Degrees (F). If topping browns too much, cover with foil.
Delish on it’s own, or served over vanilla ice cream!
Homemade Flour Tortilla Shells (Husband Approved!) September 13, 2008
Posted by stormysar in Bread, Convenience Foods, Misc..add a comment
2 C All Purpose Flour *substitute 1 cup of whole wheat, if you prefer whole wheat tortillas
1.5 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Vegetable Oil (I used Olive)
3/4 C Warm Milk
Mix dry ingredients, then slowly add the milk while stirring. Knead on floured surface until fough becomes firm and soft. Let rest for 20 minutes (note: the dough is resting – not supposed to rise).
Divide dough into 8 sections, roll into balls, and let rest another 10 minutes. The resting is so the dough can be rolled out nicely and isn’t too elastic-y.
Roll dough on floured surface into a circular shape abotu 8 inches in diameter. FOllow the same procedure for rolling out pie crust, if you’re familiar with that.
Cook the tortillas on a dry skillet over high heat about 30 seconds or so on each side. It may puff a bit, or develop little air bubbles. They’re done if you see very light browning on any bubbled areas. Flip and cook the other side.
Finished tortillas should still be soft and resemble the same texture as flour tortillas. They can be stored in the fridge in a plastic bag or foil until used. You can also freeze these in an airtight container or bag.
These are wonderful if you add cheese to one half, flip the other half over the cheese and then fry up in a small amount of butter or oil. Instant cheese quesadilla and oh so yummy!
