Your fave recipes using unprocessed foods?

[pampam]

Is anyone watching his show? It's interesting, and also sad. He quizzed a class of 1st graders and they couldn't identify even basic vegetables like potatoes & tomatoes. Also the family he chose to mentor made me mad - he bought them a whole week's worth of healthy food and gave them recipes and when he went back a few days later a lot of the produce was unused and he asked the little girl what her favorite meal that week had been and she said pizza. I want someone to buy me a whole week's worth of groceries & plan my meals for me! Hopefully they are able to do better as time goes on, I'm sure it's difficult to completely change the way you eat.

The whole thing made me wonder though - do people who eat like that (all junk food, fried food, etc) feed their babies like that too? My DD is 11 months old and I can't imagine feeding her junk food. Her favorite food right now is cauliflower.

I also just finished reading Michael Pollan's In Defense of Food - I highly recommend it for anyone who wants to learn more about our food system and eating a "whole food" diet. I think its difficult for a lot of my generation because we grew up eating so much of this processed junk and being taught that food with added vitamins & minerals was the best thing for us, and not learning how to cook because we could just microwave something or mix with water & voila - "food." One of the "rules" in the book is to not eat anything with high-fructose corn syrup in it - which I am trying to get better at - but there is one thing I can't imagine giving up - Heinz ketchup! No other brand tastes the same, I've tried organic ketchup & it was nasty. Is it cheating if I give up all HFCS except for ketchup?

Have you tried making your own ketchup? It is so easy.

Take a can of good quality tomato juice with no sugar in it, and boil it down to the right consistency. (I use Heinz) Add honey to sweeten and salt, pepper or what ever seasonings you like. You may want to look at a bottle of Heinz to see what they use. I've taken it into restaurants with me, and when others see me using it they want to try it too. Everyone loves it.

 

[Motherofboys]

Is anyone watching his show? It's interesting, and also sad. He quizzed a class of 1st graders and they couldn't identify even basic vegetables like potatoes & tomatoes. Also the family he chose to mentor made me mad - he bought them a whole week's worth of healthy food and gave them recipes and when he went back a few days later a lot of the produce was unused and he asked the little girl what her favorite meal that week had been and she said pizza. I want someone to buy me a whole week's worth of groceries & plan my meals for me! Hopefully they are able to do better as time goes on, I'm sure it's difficult to completely change the way you eat.

The whole thing made me wonder though - do people who eat like that (all junk food, fried food, etc) feed their babies like that too? My DD is 11 months old and I can't imagine feeding her junk food. Her favorite food right now is cauliflower.

I also just finished reading Michael Pollan's In Defense of Food - I highly recommend it for anyone who wants to learn more about our food system and eating a "whole food" diet. I think its difficult for a lot of my generation because we grew up eating so much of this processed junk and being taught that food with added vitamins & minerals was the best thing for us, and not learning how to cook because we could just microwave something or mix with water & voila - "food." One of the "rules" in the book is to not eat anything with high-fructose corn syrup in it - which I am trying to get better at - but there is one thing I can't imagine giving up - Heinz ketchup! No other brand tastes the same, I've tried organic ketchup & it was nasty. Is it cheating if I give up all HFCS except for ketchup?

Heinz Organic ketchup does not contain HFCS, a little more expensive but same great taste.

And Heinz is going to be debuting a new HFCS-free ketchup any day now (it may be in some markets all ready - just not here). They listened to what people said - like me! We LOVE Heinz, it is the only ketchup we eat and I was getting tired of having to spend $$ on organic just to avoid the HFCS.

And yoplait is putting out HFCS free go-gurts now too.......the food companies are starting to realize that people are getting wise to what has been going on and what these things do to our bodies!

 

[Ava]

And Heinz is going to be debuting a new HFCS-free ketchup any day now (it may be in some markets all ready - just not here). They listened to what people said - like me! We LOVE Heinz, it is the only ketchup we eat and I was getting tired of having to spend $$ on organic just to avoid the HFCS.

Ooo, I'll have to look for this next time I'm at the store - we still have about half of a giant bottle left so I haven't looked at the ketchup in a while.

pampam, I've never tried making ketchup - maybe I'll try if I can't find the HFCS-free Heinz, although my partner would probably flip out at the idea of using homemade ketchup instead of her beloved Heinz.

I also realized last night that I don't know how to cook many things without using some sort of packaged ingredients. We were making tacos and I was using a packet of taco seasoning, as usual, and I realized - I have no idea how to season taco meat without this packet of powdered crap. It's the only way I've ever known to make taco meat. Same with pancakes - I have no idea how to make them without using a mix. Perhaps I should actually crack open that huge Joy of Cooking book my mom got me for Christmas 2 or 3 years ago, lol.

 

[Motherofboys]

Ooo, I'll have to look for this next time I'm at the store - we still have about half of a giant bottle left so I haven't looked at the ketchup in a while.

pampam, I've never tried making ketchup - maybe I'll try if I can't find the HFCS-free Heinz, although my partner would probably flip out at the idea of using homemade ketchup instead of her beloved Heinz.

I also realized last night that I don't know how to cook many things without using some sort of packaged ingredients. We were making tacos and I was using a packet of taco seasoning, as usual, and I realized - I have no idea how to season taco meat without this packet of powdered crap. It's the only way I've ever known to make taco meat. Same with pancakes - I have no idea how to make them without using a mix. Perhaps I should actually crack open that huge Joy of Cooking book my mom got me for Christmas 2 or 3 years ago, lol.

Here are some recipes to get you started, I use Taste of Home and Healthy Cooking by Taste of Home, both are invaluable resources to me.

Taco Seasoning Mix

• 1/4 cup dried minced onion
• 1/4 cup chili powder
• 3 tablespoons salt
• 4 teaspoons cornstarch
• 1 tablespoon dried minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons beef bouillon granules
• 1-1/2 teaspoons dried oregano

ADDITIONAL INGREDIENTS:
1 pound ground beef
1/3 to 1/2 cup water

Combine the first nine ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6-7 batches (about 3/4 cup total).

To prepare tacos: In a skillet, cook beef over medium heat until no longer pink; drain. Add 2 tablespoons taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Yield: 4 servings per batch.


Pancakes

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 1/4 cup canola oil

In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened.

Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

 

[CherylA]

And finally, it's the season to sign up for CSA shares. You may want to look into those through www.localharvest.org to see if there is one in your area you are interested in.

I had never heard of this but I looked it up and they have a few in my area. I signed up with one that lets you buy a half share. It was $300 for 22 weeks (June-Oct) Now I'm really looking forward to it! Thanks for bringing this up! I learn more things on the budget board...

 

[thenewgirl]

At risk of sounding incredibly cynical, I'm going to ask this anyway...what do you eat at Disney? It seems most food there is processed and, well, rather school-lunch like. In fact, even the 'fancy restaurant' stuff is often clearly overly processed and certainly not fresh. We try to eat well at our house (very rare fast foods, fresh foods as much as possible, mom cooks most nights, dad keeps a garden, no added salt, sugar, etc.), but we definitely don't do as well as you all! And at Disney, we know we are eating a horrible diet but it seems unavoidable at least sometimes.

And now for my question that doesn't risk sounding cynical...for those of you who garden and grow enough to use throughout the year, do you have any easy ideas for canning or freezing? My DH grows a gorgeous garden every year with almost any veggie you can name and a few fruits, but I have not been very lucky with saving some of them. The peas, brocolli, corn and beans are easy keepers but not so much the leafy greens, squash, tomatoes, carrots, celery, and others. Nothing is better than walking off the back porch, and picking fresh squash, cucumbers, peppers, etc., but I never know how to save the huge amounts left over!

 

[ilovejack02]

My inlaws can everything , it doesn't seem to be that hard, just need the right materials and some time .
http://www.freshpreserving.com/

We still have prob 25 cans of tomatoes and at least 30 cans green beans in pantry. Out of potatoes, squash, asparagus and corn uggh, but I have frozen ears of corn in freezer. Also have cans of stewed tomatoes and okra together, yumm and lots of strawberry , plum , peach and blueberry jellies.

She pickles the cucumbers and jalapenos and makes hot pepper jelly out of the excess bell peppers. I just chop bell peppers up and put in my freezer after sealing in my food saver.
Cant wait for the summer harvest to restock my pantry and see what new goodies she comes up with .

She is pretty busy for several weeks during summer doing this , but her garden is prob about an acre so they have lots to do.

 

[rparmfamily]

What a wonderful thread OP. I am so glad that Food, Inc. has gone mainstream especially with it being on Oprah. I had seen it a while back and although I was already making these changes in our lives the movie was very informative. We had already stopped eating at fast food places because of the way they made us feel.

I also second PP recommendation of Animal, Vegetable, Miracle by Barbara Kingsolver. It is a very easy read and can be very inspiring to anyone who wants to eat local and organic and do it themselves. My pediatrician recommended it to me. I loved it.

At our house we have a very large garden and grow about 90% of our own veggies for year round use. This includes spinach, lettuce, squash, brocolli, peas, carrots, garlic, potatoes, sweet potatoes, green beans, dried beans, eggplant, onions, carrots, pumpkins, peppers and all tomato products, strawberries and raspberries. We have peach, apple, pear, cherry and plum trees. We have egg layers in the back yard and supply ourselves and a few customers with daily fresh organic eggs. In the summer we raise our own meat birds and I have a freezer full of organic home grown chicken. We buy our beef and pork from local organic farmers. Last year we planted some blueberries and grapes.

I tell you all of this because it really isn't that hard to do. A few years ago I never thought we could get this far. We just try one thing at a time, learn about it and than next year try something else. I don't think that people would ever guess this of me. I am not a "farmer" (that's according to the local farmers around me ) I work a full time job at home, have two kids 9 and 11 and look like your average "Mom". We just got tired of how hard it was to find whole foods and decided to do it ourselves. We make most meals from scratch, bake our own breads but we do have downfalls. Today my DS had Lays Baked Sour Cream and onion chips with his sandwich. I aim for an 80/20 diet. 80% compliance with our beliefs, no msg, no HFCS, organic as much as possible, no artificial junk or colorings. The 20% is for falling off the wagon, eating out, birthday parties, easter baskets etc. For example I don't think DD9 would buy that the easter bunny has gone all organic so I'll probably end up with a regular chocolate bunny.

Good Luck to everybody with their whole food initiatives. I will tell you that I personally feel better than ever. I have IBS and that is one of the things that started it for us. Count me in as somebody who believes the food manufacturing industries are doing us harm. I'd rather be able to pronounce what I am putting in my body.

That's just amazing! Wow!! My goal is go grow some container herbs, then move on to a garden, then see from there. I don't mind dirt, but I'm just afraid of the critters in the ground LOL. (hot dog sized centipeeds)

 

[rparmfamily]

I just realized I posted on this thread the other day about how I had made a from scratch baked mac n cheese, but I didn't post the receipe!

I can't take credit for it, it's from Alton Brown on the Food Network. All you need to do is use organic ingrediants (milk, cheese, egg, pasta) and you have yourself a pretty all-natural dish. The only processed food called for is the panko topping, but you could omit that or use traditional bread crumbs, though the panko does give a very nice crunch...

Ingredients
•1/2 pound elbow macaroni
•3 tablespoons butter
•3 tablespoons flour
•1 tablespoon powdered mustard
•3 cups milk
•1/2 cup yellow onion, finely diced
•1 bay leaf
•1/2 teaspoon paprika
•1 large egg
•12 ounces sharp cheddar, shredded
•1 teaspoon kosher salt
•Fresh black pepper

Topping:
•3 tablespoons butter
•1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving

Awesome! Thanks for posting!! I love Alton too!

 

[WendyZ]

We are trying to do the same thing at my house. My son is huge on organics and eating non-processed. So that has been a huge help to me because he is my picky eater. It seems so overwhelming at this point sometimes.

We cleaned out our cupboards this weekend and threw out a bunch of the processed foods. We did keep some until I figure out how to replace them.

I have a ton of questions that I'm hoping you guys can help me with while I'm trying to figure this out...
1. What do you do for pasta? There is no way I can make homemade everytime I want to make a pasta dish. Although I have had homemade and it was great.
2. What do you do for pizza crust? Mine is currently the WalMart package that you add water too.
3. What about soups? Tonight I need tomato for my goulash. I thought there must be a better way than this.
4. Do any of you make you own spaghetti sauce or diced tomatoes? I thought about trying that over the summer while I'm not working.

I know it will be a process and I'm just going to figure out things as the come. We have found some organic cereal everyone like, it's Cascadian brand. I just tried a granola bar that way yummy as well. I'm going to buy more fruits. I have a strawberry, blueberry and raspberry patches started. We also going to start going to farmers markets for items. I'm hoping to be able to freeze enough veggies to get us through the winter.
I know we have a long way to go, but it's a start.

Thanks to the OP....lots of great info here. Great to see so many others trying to learn as well.
PS... I make homemade chicken strips/nuggets. What is Panko? I just use bread crumbs right now.

 

[rparmfamily]

Panko are Japanese style breadcrumbs I think. Progresso makes some now I think.

 

[smiller]

Great thread - this is something I have been researching a lot and implementing in my daily eating habits.

I just finished the book "If It's Not Food, Don't Eat It!" - love the title! It really has me thinking about each item I eat - is it really food? is it a processed natural/organic food? or is it an ultra-processed pseudofood with negative nutritional benefits?

The author suggests going from pseudofood to natural/organic brands of processed food, incorporating more whole food, and then working on eliminating processed foods altogether.

I'm also a lot more aware of which foods are basically just "sugar." I love to eat organic waffles with organic syrup with organic strawberry yogurt - but it really is just a big plate of sugar. Add in my tea with organic raw turbinado sugar - and I've just had an entire breakfast of sugar. NOT the way I want to start my day!

At risk of sounding incredibly cynical, I'm going to ask this anyway...what do you eat at Disney? It seems most food there is processed and, well, rather school-lunch like. In fact, even the 'fancy restaurant' stuff is often clearly overly processed and certainly not fresh. We try to eat well at our house (very rare fast foods, fresh foods as much as possible, mom cooks most nights, dad keeps a garden, no added salt, sugar, etc.), but we definitely don't do as well as you all! And at Disney, we know we are eating a horrible diet but it seems unavoidable at least sometimes.

Very valid question! I consider our WDW vacations a "planned indulgence" (reference to above-mentioned book) where I'm not too worried about what I'm eating. I'm already thinking about how I'll use my refillable mug for iced tea instead of pop and try to make wise meal choices. I know I can't select non-GMO or organic food while I'm there, and that will be okay with me.

I can still eat plenty of fruit and veggies, meat, chicken, eggs, dairy, and try to seek out whole grains. I'll try my best to pass on the devoid-of-nutrients pastries and fried foods - but I'm sure I'll indulge here and there as well. I'm looking forward to seafood at bluezoo, the cheese plate at California Grill, the salad at Artist Point, the hummus sandwich at Columbia Harbour House, the steak at Le Cellier, the soup at San Angel Inn... and a Kaki Gori in Japan!

Ahhh!!! Now you've got me thinking about my trip - I can't wait!

I suppose I should be more concerned about preparing a healthy whole food breakfast for tomorrow morning.

 

[2Eskiedogs]

Have you tried making your own ketchup? It is so easy.

Take a can of good quality tomato juice with no sugar in it, and boil it down to the right consistency. (I use Heinz) Add honey to sweeten and salt, pepper or what ever seasonings you like. You may want to look at a bottle of Heinz to see what they use. I've taken it into restaurants with me, and when others see me using it they want to try it too. Everyone loves it.

Would love to make this! How long would it keep in the refrig?

 

[pampam]

Would love to make this! How long would it keep in the refrig?

It doesn't last long in our house, so I can't say for sure. However, I did discover some hidden in my fridge in a little, tiny jam jar that I was saving for to take in my purse to a restaurant. It had been there for months and did not spoil. Perhaps it was because of the size of the jar, or perhaps it had not been opened or disturbed that kept it from spoiling- not sure. Anyway, it was still good.

 

[CuteAndFluffy]

I had never heard of this but I looked it up and they have a few in my area. I signed up with one that lets you buy a half share. It was $300 for 22 weeks (June-Oct) Now I'm really looking forward to it! Thanks for bringing this up! I learn more things on the budget board...

YAY!!

I love our share. We do end up with an odd week here or there of more bok choy than you can shake a stick at, but it just makes me get creative in how I fix it. Get a good veggie book from the library to help you out if you're stuck!

I'm so glad this thread got resurrected.

To the poster asking about how we eat in Disney--It is difficult when there are so many yummy processed options. We make the simple choice of making the best decision we can at the time. We eat in Epcot a LOT--The Norway Bakery has some lovely sandwiches, the Moroccan CS has GREAT food. We'll choose the salad at CS or a buffet with a good salad bar and pick the simplest protein option. When it comes to treats we indulge, but I'll choose pineapple spears instead of a dole whip or a chocolate covered banana instead of a mickey bar (my choices--I know others wouldn't make them!)

The principle is the same wherever you go--there are always choices--some good, some better, occasionally you'll find the ideal. Go for ideal when you can and better when you can't.

I'm glad people are waking up to HFCS, but it has me concerned about other things in our diet. I try to avoid weirdly colored foods (yogurts, cereals, crackers). The diaper changes are gross after those things! (ACK!)

 

[CuteAndFluffy]

Here are a couple of hits from our kitchen lately:

The Kitchn is one of my favorite food blogs. This Roasted Cabbage recipe is AWESOME. Ive subbed brussell sprouts, cauliflower, broccoli, mixed veggies....you get the idea. The bacon I get is from a local butcher--you only use a little, but it makes a world of difference. I've also added chopped apples and apple cider vinegar once, balsamic vinegar and onions once...

Roasted Cabbage with Bacon
serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

Note: When I make this again I may try a suggestion from these message boards and elevate the cabbage on a rack so that the moisture drips down and lets the cabbage brown more thoroughly.

 

[CuteAndFluffy]

This one was also pointed out to me by The Kitchn as taken from the Epicurious website. I love bibimbap! It's so simple and infinitely adaptable. This is a great recipe to try it. And NO, I don't bother with the fancy ingredients. Sesame seeds, kimchi and sake, yes. Fleur de sel (I use kosher), NM chile powder (I use regular) and I use Sriracha for the Korean hot sauce.

Korean rice bowl with steak, asparagus, fried egg and kimchi
* 1 tablespoon sesame seeds
* 3/4 teaspoon fleur de sel
* 1/2 teaspoon New Mexico chile powder
* 1 1/2 pounds New York strip steak, trimmed
* 1/4 cup soy sauce
* 3 tablespoons Asian sesame oil, divided
* 2 green onions, finely chopped
* 2 tablespoons sugar
* 1 tablespoon sake or dry Sherry
* 1 garlic clove, minced
* 1 1/2 pounds slender asparagus spears, trimmed
* 2 teaspoons vegetable oil plus additional for brushing
* 6 large eggs
* 6 cups freshly cooked medium-grain white rice
* Korean hot pepper paste (kochujang)
* Kimchi

print a shopping list for this recipe
Preparation

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.

Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.

Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

Ingredient Tips: Fleur de sel and New Mexico chile powder are available at some supermarkets and at specialty foods stores. Korean hot pepper paste (a mixture of miso and hot chiles) and kimchi (spicy pickled vegetables) are available at Korean markets and from koamart.com.

Read More http://www.epicurious.com/recipes/f...-Asparagus-and-Fried-Egg-358210#ixzz0jlVocbme

 

[CuteAndFluffy]

From the blog Fix me a Snack---OOOH, how I love this blog!! As the mother of a toddler, I am always looking for alternatives to the chocolate frosted sugar bombs out there. The apple crisp cookies were fantastic, her series "yogurt 101" was AWESOME for giving me ideas for new ways to serve yogurt.

My favorite lately? Almond Butter Balls. There's actual food in that food!

3/4 cup powdered milk
1/2 cup crispy brown rice cereal
2 tablespoons wheat germ
2 tablespoons ground flaxseed (optional)
1/4 teaspoon salt
1/2 cup unsalted almond butter
1/4 cup honey
1 teaspoon vanilla extract

In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flaxseed, and salt until combined. Set aside.

In a medium mixing bowl, stir the almond butter, honey, and vanilla extract with a rubber spatula until combined. Add the powdered milk mixture and stir until uniform.

The mixture may be on the crumbly side. To form into balls, take a tablespoon of the mixture and squeeze it with your hands more than roll it. I pass it back and forth between my hands squeezing and rolling gently with my fingers as I pass. This might be tough for kids to master. If the mixture is too crumbly, add more of something gooey such as honey or even a tablespoon of vegetable, coconut, or flax oil.

Serve or store in the freezer for up to 3 months. Allow to thaw for a couple minutes before serving.

Yield: 30 balls
Prep-time: 20 minutes

ETA: You could make these with sunflower nut butter if you have a nut-free school...

 

[Ava]

Here are some recipes to get you started, I use Taste of Home and Healthy Cooking by Taste of Home, both are invaluable resources to me.

Taco Seasoning Mix

• 1/4 cup dried minced onion
• 1/4 cup chili powder
• 3 tablespoons salt
• 4 teaspoons cornstarch
• 1 tablespoon dried minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons beef bouillon granules
• 1-1/2 teaspoons dried oregano

ADDITIONAL INGREDIENTS:
1 pound ground beef
1/3 to 1/2 cup water

Combine the first nine ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6-7 batches (about 3/4 cup total).

To prepare tacos: In a skillet, cook beef over medium heat until no longer pink; drain. Add 2 tablespoons taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Yield: 4 servings per batch.


Pancakes

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 1/4 cup canola oil

In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened.

Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Thanks so much for these! Do you think the taco seasoning would still turn out alright if I substituted vegetable bouillon for the beef bouillon? My partner is vegetarian (she uses soy crumbles in place of meat in her tacos) so no beef bouillon.

CherylA, I joined a CSA for the first time this summer & several people recommended a book called Madhur Jaffrey's World Vegetarian. (Not sure if I spelled the name right, but if you search "World Vegetarian" it should come up.) I picked it up the other day and it looks like a good book. My main concern with the CSA was not knowing what to do with different types of greens, and this book has a section just about greens & how to prepare them. It also seems good in that it tells you how to prepare just the vegetable by itself, then gives recipes to use it in. I'm looking forward to trying some different veggies this summer!

smiller, that sounds like a good book. I just finished In Defense of Food and found it really interesting, the one you recommended sounds like a similar concept.

In regards to eating away from home - I tend not to think about it as much when I'm eating out as when I'm buying groceries for my own home. I can't control where others buy their food, and I'm not going to completely stop eating out or lecture my friends & family on the food they buy. I just try to make as healthy of choices as possible in both situations - avoiding the bowls of snack foods at a party, getting vegetables on the side at a restaurant when possible, etc. I'm also far from going all unprocessed in my own home, so I figure it's baby steps.

 

[Liv2CdWorld]

Subscribing.....Great thread!