~I love this for a lazy weekend breakfast or a busy weeknight!
1/3 C. all-purpose quick mix
1 1/2 C. milk
1 tsp. minced dried onion (or 1/2 tsp. onion salt)
salt and pepper to taste
1/2-1 tsp. herbs of your choice (parsley, thyme, oregano)
1 C. shredded cheese of choice ( I love swiss or cheddar - can also include 1/4 cup greek yogurt for extra zang)
1 C. finely chopped meat, crumbled bacon, sausage or cooked veggies (little bits of leftovers make a great filling!)
BONUS: For added nutrition we like to add chopped spinach or baby kale, chopped green and red peppers, or other veggies of choice.
Preheat oven to 325 degrees. Coat a 9" pie plate with cooking spray.
Combine rest of ingredients in blender and mix about 1 minute. Pour into pan. Add cheese/meat/veggies to the top. (You can also put cheese/meat/veggies on the bottom of egg mixture as well). Bake 30-40 minutes until toothpick comes out clean. Serve warm or cold.
~Can bake in muffin tins for quick "grab-and-go" breakfasts!
Here is another great morning recipe. Can you tell we try to plan ahead for crazy mornings around here??
3 C. All-purpose quick mix
1/3 C. sugar (can substitute agave or honey)
1 C. milk or water (can use coconut milk or nut milks)
1 tsp. vanilla extract
Filling: (this is essential to make it super yummy... can go without this if wanted however)
1/2 C. flour
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 C. butter or margarine
BONUS: Can make extra of this to add to the top as well.
1. Preheat oven to 350 degree. Spray an 8" pan with cooking spray.
2. Combine quick mix and sugar in medium bowl. Mix egg, milk and vanilla. Add to dry ingredients and stir to combine. Set this bowl aside.
3. Prepare filling by mixing flour, brown sugar and cinnamon. Cut in butter till mixture is crumbly.
4. Spread half of the cake batter in bottom of pan. Sprinkle filling over batter. Top with remaining batter. (if wanted can sprinkle the filling on the top of the cake as well for added sweetness). Bake 40-50 minutes until toothpick comes out clean.
~Can make this the night before, but put in the fridge UNBAKED until morning. Then it is easy to grab and put in the oven.
~This is great for a weekend or company brunch. Serve with fresh fruit and sausage or bacon.
Here is a fast way to make biscuits with your All Purpose Mix. Easy to add to any meal, especially dinner! Make left overs for a quick grab-and-go in the mornings!
3 C. All-purpose quick mix
3/4 C. milk or water
Stir together until blended. Drop dough by spoonfuls onto baking sheet. Bake in 450 degree oven for 10-12 minutes or until golden brown.
~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit
Serve and enjoy!
Roasted Veggies https://voraciousvander.files.wordpress.com/2011/12/food-11-025.jpg
The trick here is roasting. Roasting at a high temp in the oven for about 20 minutes can work some serious magic. (Caramelization is always your friend.) Feel free to throw some other veggies in the mix too. Zucchini is my favorite because it takes on seasoning so well – but peppers, sweet potatoes, green beans, etc. can all be transformed in the same way.
Follow these simple steps and you’ll be on your way to making some shockingly delightful savory treats that you can feel awesome about.
1. Preheat oven to 220 C/425 F
2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper and a light layer of olive oil.
4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.
(Today I used salt&pepper + smokey paprika and crushed red peppers.)
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Serve and enjoy! Great appetizer or midday snack!
Fall is upon us, and baking season has begun. It's so easy to just grab "ready made mixes" from the store, but did you know that you can make your own "All Purpose Mix"?
I LOVE THIS MIX! I use it all the time ! There are many recipes we will share with you that have this mix used in it. This mix can be the base of biscuits, quiche, pancakes, shortcakes, coffee cake... etc! Instead of buying the popular brand of pancake mix, make this instead. You will be happy with the results (and LESS CHEMICALS and preservatives than bought at the store!!)
All-Purpose Quick Mix
5 lb. bag flour (20 Cups - can also do 1/2 whole wheat or 1/2 other flours preferred)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening
In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container, pull out when needed for making pancakes, waffles, scones, coffee cake, etc!
~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.
~For added nutrition can also add some ground flaxseed or variety of other flours
Pancakes and Waffles:
1 c. All Purpose Mix
1/2 c. milk (we like thin pancakes, so sometimes add a little more milk)
Cook and enjoy!
Corn Bread. We love corn bread... but HATE all the added preservatives and chemicals in "Instant" cornbread packets (have you ever checked those out on the ingredient list??). Well, this is a perfect alternative! This is the best recipe - My husband says it should be it's own food group!
The Best Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Yield: About 15 servings
We like healthy but REALISTIC recipes, especially things that make mornings easier.
This is a favorite recipe and can be used as leftovers for a few days if you make enough. It is easy to "grab and go!" - perfect for crazy mornings, especially with school!
Baked Oatmeal with Dried Fruit & Nuts by NOURISHED KITCHEN
Ingredients for Baked Oatmeal
1 pound steel cut oats
1 cup walnuts, or other nuts (see sources)
2 tablespoons yogurt, kefir, whey or buttermilk (for soaking)
dash unrefined sea salt
6 pastured eggs
2 cups whole, fresh milk (also substitute coconut or nut milks)
up to ¼ cup pure maple syrup (optional - could also use honey or agave)
½ cup raisins or dried cranberries
½ cup dried unsulfured apricots, diced (or other dried fruit)
2 tablespoons cinnamon
¼ cup coconut oil, plus extra for greasing baking dish
BONUS NUTRITION: Add 1/4 cup flax seed meal and/or 1/4 cup chia seeds.
Method for Preparing Baked Oatmeal
1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
2. Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
4. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
5. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
6. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
7. Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
8. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance. Can also use muffin cups if preferred for quick "grab and go" options!
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
YIELD: 12 to 16 servings
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)
Marble nail polish (found at www.emilydenisephotography.com)
We thought this was adorable, so thought we would pass it on!
HOW-TO: First you paint a regular coat of dark polish all over your nail. Quickly put a few small dots of lighter polish on your nail while everything is still wet. Swirl them together to create a marble effect with either a fine brush, a toothpick or a needle. Easy! The more you mix them together the more subtle the design will be, the less you touch it the more dramatic it will be.
This is a great recipe. (found at http://www.triedandtrueblog.com).
Why make your own personal care products? Because your skin absorbs what you put on it, and the least amount of chemicals, the better for your health.
Homemade Body WashMaterials:
– pure Castile soap bar, grated (I like Dr. Bronner’s Almond)
– 12 cups water
– 2 tbsp glycerin
1. Bring the water to a soft simmer, add the soap and stir until completely melted.
2. Turn off heat and add glycerin.
3. Cover and allow to set for 24 hours.
BONUS: We would also add some drops of essential oil for smell and health.
Here is a great way to soak your gardening feet at the end of the summer.
Mix 1/4 c Listerine (any kind but I like the blue), 1/4 c vinegar and 1/2 c of warm water. Soak feet for 10 minutes and when you take them out the dead skin will practically wipe off. Be ready with your pummus stone to scrub, but it easily comes off and leaves you with beautiful feet again! from www.beautdarling.com
When you are done, rub some Thieves Salve on your feet to boost your immune system and feel amazing!
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