since you have flour and baking powder I think making self-rising flour: Self-rising Flour Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.
Thanks for sharing! I never see self-raising flour in the stores here. Maybe I'm just not looking for it but I've never bought it before. I always just add the baking powder into the recipe that I'm making. I do see it in the occasional recipe on the internet but I'm not sure it saves much time?
When you use corn tortillas, it's helpful to warm the tortillas up quite a bit before you try to fill and roll or fold them. The heating prevents them from breaking. I usually will just take the stack that I'm using, wrap them in a damp paper towel, and throw them in the microwave for 30 seconds. Check them and if they're not warm enough, put them in for a little longer. It makes all the difference!
Thanks for the tip. This time I actually did warm them up in the microwave and they still broke lol Maybe not enough time...when I reduced the amount I was trying to fill them with it went a bit better!
When you made the pancakes, you reminded me of what I would make and eat as a kid - peanut butter & syrup sandwiches! I would mix the PB and maple syrup together, then spread it on bread. I don't think I'd eat it now, but I remember making them. They were so sweet! I'd think that mixing the two together and spreading it on a pancake would be similar. I might just try that! Thanks for the memory! 😀
Loving the voiceovers, friend! They are very calming despite all the noise happening around you. Hope you and Mr Wanders are keeping cool 😎 A suggestion that would use up a lot of your remaining items: a doorman’s version of red beans and rice. You can use your last remaining sausage, the leftover oil, black beans, tomato paste and/or diced tomatoes, and paprika. Serve this all over rice 😋
Thank you! I don't do voice overs very much and it still feels a bit awkward :P We do have the pool to dip in when the heat is scorching. Great suggestion! That beans and rice would pack some flavour with all my spices and that hot sausage! :D
Next time try your brine from the pickled onion and radish for your dressing instead of plain white vinegar. It will give it more flavor. Love your challenge.
When I microwave them I wrap in a wet paper towel and leave it in the paper towel until I use. I just finish construction and the banging all day is jarring to the concentration. Totally agree that it is a lot to do anything else.
Good idea to keep them moist out of the microwave, especially when I'm going slow with a new recipe! It really is messing with my concentration! :( Hopefully I'm happy with the results...
the full recipe for Cheesy Potato Flautas but you could use your leftover mash potatoes and corn tortillas and some of the cheese! Cheesy Potato Flautas: 1 lb. fully cooked Russet potatoes, 2 Tbsp. Vegetable oil, 3/4 cup chopped onions, 2 cups grated Mexican cheese, salt and pepper to taste 12 corn tortillas, 2 cups shredded Iceberg lettuce, 1 cup sour cream, 1 cup Red salsa, 1 peeled and sliced avocado, 1/4 cup chopped cilantro. #1. Mash the potatoes till smooth. Heat the oil and saute the onion and until lightly browned, add to mash potatoes and cook for 2 more minutes. Incorporate the shredded cheese and season with salt and pepper to taste. Mix until the cheese is completely melted. Remove and set aside. #2. Heat the tortillas just to soften and divide the cheese potato filling into 12 equal size portions. Spread the filling along the length of each tortilla and roll into a flute shape, secure with a wooden toothpick. Repeat with rest of tortillas. Heat the oil and fry the flautas until crispy and golden brown. Drain on paper towels. #3. Top the Flautas with lettuce, sour cream, salsa, avocado and cilantro. Serve warm.
For the frittata, try cooking up any veggies a bit before adding the eggs/milk. I never flip mine, I simply shove the pan under the broiler for a minute or two.
Homemade Bisquick makes 1 cup Ingredients 1 cup all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 tablespoon butter Directions Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined. Tips: Shortening or oil can be used in place of butter, if desired. If using melted butter, be sure to evenly disperse the butter as much as possible.
Always a favourite! :) I've made this a few times! Great for pancakes and biscuits! I've never tried it with butter. I prefer lard because it's shelf stable.
with your left over sausage dripping would be great to make meat gravy: HOMEMADE GRAVY grease left over fram cooking sausage or other meat (save any leftover grease in container in refregerator). Add 1 Tablespoon flour at a time (usually equal amout of flour as grease) and stir until mixed thoroughly. Brown the flour and grease lightly and then add liquid .Add for 1 Tablespoon flour 1/2 cup milk or other liquid, for 2 Tbls. flour 1 cup liquid. Gather by stirring with a spoon into middle of a skillet and let float out back over the skillet It should do this or it is to thick and you can add more milk or broth or water. Lower the heat because it will boil over when it really starts to bubbling. Boil and stir at times till thick. Add salt and pepper. WHITE SAUCE Take 2 Tablespoons of butter or margarine, and melt on low heat. Add 2 Tablespoons flour and stir for a few minutes. Add 1 cup milk and stir till thick. MEAT STOCK GRAVY Reserved broth from cooked meat that you have saved in container in refrigerator, use in a few days or freeze. Take stock/broth pour into skillet and start heating. Use a measuring cup or bowl 3 Tablespoons flour and 1/2 cup water or milk. Stir the mixture well. Then slowly add it to the meat broth/stock and mix well. Cook on low heat, nut boiling until thickened.
BROWN GRAVY - 1 Tbls. butter, 1 Tbls. flour, 1 cup beef stock, salt and pepper to taste. Brown butter in saucepan, add flour and brown. Add liquid and stir until smooth and thick. Season to taste.
I had a friend from Spain, and she would grate the potatoes and put them in for the fritatta. I tried it once and use some dehydrated hash browns, reconstituted. If you had a tray it might have been big enough to flip that from your pan. The bean burgers looked really tasty!
next time you find bananas on sale make this for your freezer - to take in the camper make in small containers: Banana Brunch Punch Serves: 3 qts. From the Kitchen of: Lorita Sutton Ingredients: 6 med. ripe banana 1 can (12 oz.) frozen orange juice concentrate, thawed, 1 can (6 oz.) frozen lemonade concentrate, thawed 1 can (46 oz.) pineapple juice 3 cups warm water, divided 2 cups sugar, divided 3 bottles (2 liters each) lemon-lime soda Recipe instructions: In blender or food processor, blend bananas, orange juice, lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. You can Garnish with orange slices & lemon slices if desired. Yield 16 to 20 servings. This is my favorite punch to use for a party or summer gathering!
For your tacos (we call that style “fold over” tacos). After you topped them, fry them flat on the pan, put them onto the plate flat and add your sour cream and lettuce (or whatever), and then fold them over. Crisps both sides at the same time, and no breaking. 🙂
INDIAN NATIVE AMERICAN RECIPE CHIPPEWA INDIAN FRY BREAD Serves: Prep time: Cook time: Dry ingredients: Mix: 2 1/2 cups flour 1 1/2 Tbsp. baking powder 1 tsp. salt Liquid ingredients: Mix: 3/4 cip warm water 1 Tbsp. dry milk 1 Tbsp oil Combine liquid and dry ingredients, stirring 'til smooth. Knead 4 to 5 times. Let rest 10 minutes. Form into 8 balls: flatten to 8 to 10 inch rounds. Make a hole in the center of each round (the legend is that the hole is put in the center of the bread to let the evil sprits out) Lightly flour each round and stack and cover. Heat 1 inch of oil in skillet . Cook one at a time for 1 to 2 minutes on each side. Drain on paper towel or rack. We like to brown ground beef or sausage and onion and put on top and top with cut-up tomatoes and lettuce. For sweet you can sprinkle with cinnamon and sugar! F r o m t h e k i t c h e n o f Lorita Sutton
We had contractors in and out of the house for two weeks straight plus a couple extra that I didn't plan on.... I was stressed because I was the main one home dealing with them. It's just uncomfortable having strangers/men around and being a female alone with them. UGH!
Yes! With Mr. Wanders working extra for the💰💰 to cover things it’s a lot of days, exactly(!), alone with contractors. We have a wonderful guy working for us but it’s still different being a woman dealing with male contractors than it is for a man. Luckily Mr. Wanders is somewhat messageable at work…
It was the week of the potato, lol! We had the week of the potato here too, due to new baby, thus not being in the kitchen, thus discovering a 5 lb bag in the cupboard has a bad potato…we salvaged the rest, but we had to eat them allllll. 😂
The baked potatoes look great. My husband told me I could put them in the microwave for 8-10 minutes w some water on them and they would be done. It worked. I can't believe it bc Baked potatoes take forever in the oven
I must be missing some technique because I've never managed to make them turn out nicely in the microwave! :( They do take awhile in the oven! I love to do a few extra to have for later.
Great idea!! I was trying an interesting recipe I found www.thepetitecook.com/italian-potato-frittata/ but I will probably try to get the potatoes smaller next time to help with the flipping :)
Your tacos look like they turned out good! 😊 PS - the “e” in my last name is silent, just a holdover from ye olde English spelling left there to confuse people 😅
I love your videos, and especially these challenges. You show how it is possible to succeed, even if you aren't super careful with purchases....but I need to ask...why did you buy French's mustard for $2.47, instead of buying the GV for $1.27? I loved the meals you made this week ! They were almost like perogies, but I'd like yours even better made with flat bread
I appreciate you watching, Kathryn, and always appreciate your comments! I've been a bit of a stress ball for a few weeks so I'm sure that it was just a misfire that caused me to buy the more expensive one rather than a good choice LOL I did manage some great meals from viewer suggestions this week! I was getting good at the potato tacos towards the end haha and I really liked the black bean burgers too! :)
Did you know you can make dumplings just out of flour, salt and water? The mixture will look like the mixture you had before you added more liquid to yours. Then you roll this out on a floured surface and cut into strips about the length and width of your thumb. Drop them into your seasoned broth ( without carrots and turnips and pasta). The dumplings and flour will make a slightly thickened broth. After the dumplings have cooked then you can add in your chicken. This will make around six bowls full. Also, you could make a pesto out of the green parts of the onions and served it tossed in your cooked pasta, with a lettuce salad topped with grated carrots and your dressing. Also, I think the viewer that was talking about banana pancakes meant only to use the banana and an egg ( no flour), to make them. Sounds strange, but it works and stretches your ingredients. I think if you had grated your potatoes for the egg ( breakfast) mixture and cooked lime hash browns then added the egg mixture would not have fallen apart when flipping it. How large of pieces and weight tore the egg mixture. Also, if you are trying to carry over and stretch your products using that many eggs not such a good idea or using that much cheese on everything. Sometimes less is actually more. The bean burgers could have been made smaller to fit your buns and stretch more. Though I thought they looked like best thing you made! They were beautiful! I would have served those with some homemade French fries. You had enough chicken to stretch it for another two dishes: chicken salad sandwiches bulked up with couple boiled eggs,celery and touch of chopped green onion( white part)…Then taken the flour made two homemade pie crust. Made a roux with flour and butter, added in diluted heavy cream, to form your filling base for chicken pot pie: salted one of the mushrooms sliced, carrots and a potato and any green peas ( if you had them) adding in some of the chicken broth if you needed to or use just the broth instead of the diluted cream and save it for something else. Top it with other crust and either freeze it for later or use then. You have the ingredients for breakfast burritos and diced tomatoes ( in can) can be turned into salsa. The sausage and chicken can be made into a gumbo to serve over cooked rice or make a stew out of chicken and add some turnips and carrots to it and serve over rice and top with fresh green parts of onion. Fry up some of the white part of onions to top a baked potato with or bake up potatoes, turn into twice baked ones and freeze for later… or scoop out all the flesh and cut jackets of potatoes into quarters to make potato skins out of them. Then use hot potatoes to make a loaded potato soup or casserole. Next try making a fresh corn salad with the black beans, tomato, fresh corn cut off of cob, your green onion, cucumber all in small amounts then toss with your vinaigrette. Serve over lettuce or just as is or a side dish. Did you know you can make homemade fried pies out of homemade pie crust filled with just a cinnamon sugar and butter mixture? Great for breakfast or desert topped with some of your homemade yogurt that you can turn into frozen yogurt( like ice cream). You have endless possibilities with ingredients you have. 😂
Always so many awesome ideas Nancy! I love your dumpling ideas and I might have to try a chicken pot pie! I might have to start including some desserts :D
I think it's the main thing holding me back from house renovations. The banging would stress me out and drive me crazy too! How long will the renovation take?
It has held me back for a long time but eventually some things just HAVE to get dealt with! I am soooo sensitive to loud noises and people in my space :( It'll be banging for a few more weeks I think...unfortunately...
Well, sometimes I do and sometimes I don't lol Sorry...that's not a definite answer! I actually haven't found that it makes much difference. I always do have the lid ON but sometimes I crack it so that it's not sealed and sometimes I don't.
The weather IS HOT and now things are lighting on fire :( I'd love to do some camping in September! We have some travel plans in August and then camping in September when it's hopefully a bit cooler and the kids are back in school.
