With the holidays fast approaching we decided that we should put the cooking group on hold until the new year.
I'd still like to post any good holiday recipes you have. If you'd like to email me a good holiday (Halloween, Thanksgiving, or Christmas) recipe please send it to: amy.seiter@gmail.com
I'll start with a cute Halloween recipe!
Crescent Mummy Dogs
1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake at 375 degrees for 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." Variation: Try a mini version with cocktail sausages.
This last one is Scott's family's favorite traditional Christmas Day dinner drink.
White Christmas Punch
1 (12oz) can limeade - diluted as directed, adding water
8 c. water
3 c. sugar
2 quarts 7-Up or Sprite
Combine first 3 ingredients stirring until sugar has dissolved. Freeze. Remove from freezer two hours before serving. One hour before serving pour sprite over it and allow to soften, mashing occasionally with potato masher. Can serve with fresh lime slices and maraschino cherries.
Sunday, October 25, 2009
Thursday, October 15, 2009
October Cooking Group Recipes!
The theme this month was Beans! Thanks to Natalie Ethington for hosting the cooking group and putting together the following tips and recipes.
Dry Bean Equations
(dry beans expand to about 2 1/2 times their original size when soaked)
1 lb. package of dried beans = 2 cups dry beans = 5 cups soaked beans
15 1/2 oz. can (drained) = 1 2/3 cups soaked (cooked) beans
Bean Preparation
Step 1:
Wash and Sort: Place beans in colander and rinse thoroughly with cold water. Then sift through beans and remove any rocks or shriveled beans.
Step 2:
Soak: For each pound (2 cups) of sorted, washed, uncooked beans, add 10 cups hot water to a large pot. Boil 2 to 3 minutes, cover and soak for 4 to 12 hours. Drain off the soak water and rinse beans. (If cooking old, hard beans, add 4 tsp. baking soda to water and soak overnight. Drain and rinse two times, then add water and cook until tender and soft - about 2 hours).
Quick Soak: Cover beans with water. Heat to boiling. Let boil 2 to 3 minutes. Set aside for at least one hour. The longer the soaking time, the easier the beans are to digest.
Soaking time breaks down the sugars in the beans, which reduces their gassy effects significantly.
Add 1 TBSP. oil during cooking to reduce foam.
COOKING METHODS
Stovetop Cooking: Place soaked, drained and rinsed beans in 3 to 4 quart pot with 6 cups hot water, 2 tbsp. oil (if desired), and 2 tsp. salt. Boil gently to desired tenderness, usually about 1 to 2 hours, depending on variety.
Pressure Canner: Put 1 1/4 cups beans and 1 tsp. salt in each quart jar. Fill jars to neck with water and attach lids and rings. Process in pressure canner per manufacturer's instructions. (Our canner takes 1 hour and 15 minutes at 15 lbs. of pressure). Beans can be pre-soaked to reduce sugars, and then will fill the jars about half full (fill remainder with water). Add 1/4 tsp. salt. Attach lids and rings; process.
Crock Pot: After rinsing and sorting, dump all the beans into crockpot. Add enough water to cover all the beans and an additional 2 inches. Cover. Do not turn on. Let the beans soak for t least 6 hours, or overnight. If you live in a very warm area, and the crockpot won't be in a room that is climate-controlled, put the stoneware in the fridge. (You don't want bacteria to have the opportunity to grow.) In the morning, dump the water, and rinse your beans. The water will be bean-colored.
Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2 to 3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. Drain the beans. You can keep some of the juice with the beans or discard all of it.
Cooking time and desired tenderness will depend on planned use. Firm beans are better for salads. If you want to mash the beans, cook until soft. Taste-test often while cooking.
Storage and Other Tips
1. After cooking with desired method, cool and put 1 2/3 cup of beans into storage containers or freezer bags (you're add this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months, or a deep freeze for a year. For best results, slightly undercook beans that you intend to freeze. Then thaw slowly to maintain shape of beans.
2. You can also mash white beans and store them in 1/2 to 1 cup portions to use for replacing fat in recipes. Mashed white beans replace fat cup for cup in recipes (e.g., If the recipe calls for 1 cup margarine, use 1 cup mashed white beans.) Liquid may be added to adjust the consistency. Store in freezer.
3. You can also grind white beans in a wheat grinder, and then store the bean flour in an air-tight container. Replace fat in recipes as indicated above, cup for cup. Since the flour will be added with other dry ingredients in the recipe, liquid will need to be increased. Bean flour also works well to thicken soups, or to add to homemade bread to make a "complete protein."
4. Foods containing acid such as tomatoes, chili sauce, lemon juice, vinegar or ketchup will slow the cooking and softening of beans. Add these items last so they will not prolong cooking time.
5. Use your cooked beans as you would canned beans in your favorite recipes.
Softening old beans:
The older the bean the tougher they are and less digestible. Following are a few tips to soften old beans.
1. Cook and freeze. The freezing moisture in the bean helps to rupture the cell wall and create a more palatable product.
2. Pressure cook. Follow manufacturer's directions for using a pressure cooker. Increase cooking time as needed to produce a desired texture.
3. Pressure can beans. This method makes a readily usable product as well as softens beans. Follow USDA canning instructions for pressuring.
RECIPES
Easiest Baked Beans (from the Friend)
2 cans (16 oz.) pork and beans
2 Tbsp. ketchup
1 tsp. dry mustard
3 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1/4 cup water
4 hot dogs, sliced
3 slices bacon
Mix together, put in a baking dish, top with bacon. Bake 350 degrees for 1 hour. Cool 10 to 15 minutes before serving.
(I have made this on the stove and just put pre-cooked diced bacon in it for flavoring and it is great! For a little zip, I put in a shake of cayenne pepper.)
Cream of Chicken Condensed Soup Recipe
Grind 4 Tbsp. of any white bean (lima, navy, etc.) to make 5 Tbsp. of bean flour
Combine: 5 Tbsp. bean flour, 1 3/4 cup water, 4 tsp. chicken bouillon in sauce pan.
Cook on stovetop at medium temperature until thick and delicious (whisk frequently). The soup should cook in 3 minutes! (This may be longer if your grinder makes a very coarse flour.) Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans. (I have found this replaces a can plus the water or milk in recipes.)
Idaho's Pinto Bean Pie
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
1 heaping cup mashed pinto beans
2 eggs, beaten
unbaked pie shell
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375 degrees for 20 minutes, then at 350 degrees for an additional 25 minutes or until inserted knife comes out clean.
This tastes like Pecan pie. Can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Bean Puree
1 cup dried large lima beans, Great Northern beans or pinto beans
water for soaking
2 1/2 cups water
1 tsp. salt
1 Tbsp. vegetable oil
Sort and soak beans. In a medium saucepan, combine drained soaked beans, water, salt, and oil. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving cooking liquid. Put 1 to 2 cups beans in blender or food processor with 1/4 cup to 1/2 cup reserved cooking liquid. Blend on medium speed until smooth, stopping the blender occasionally to scrape sides and stir puree up from the bottom. Bean mixture should circulate slowly. Makes about 2 cups of puree.
Refried Beans
1 1/2 cup pinto beans, uncooked
1/4 cup chopped onions
2 cloves garlic, minced
1 Tbsp. oil
1 tsp. ground cumin
Soak and cook beans as directed. Drain and save some of the liquid. Saute onions and garlic in oil until clear. Add a little water if vegetables stick. Mash half of the beans and add to onion and garlic. Continue to saute for 10 minutes, stirring frequently. Allow some of the mashed beans to brown. Add cumin. Add remaining beans and continue cooking until they are warmed through. Water or liquid from beans may be added to keep the beans soft and mushy. Makes 6 servings.
Minestrone Soup
1 lb. lean ground beef (or spicy Italian sausage if you want it more spicy)
1 small onion, chopped
2 carrots, cut in half lengthwise, then thinly sliced
1/2 red or green bell pepper, seeded and chopped
2 potatoes, peeled and cubed
1 to 2 cloves garlic, pressed or minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
14 - 15 oz. can chopped tomatoes
6 cups beef stock or broth (or 5 cups water with 1 1/2 to 2 Tbsp. beef bouillon)
1 6 oz. can tomato paste
Fresh ground black pepper to taste
1 cup (or 1/2 of a 15 oz. can) kidney, navy or white beans, drained
1 cup (or 1/2 of a 15 oz. can) garbanzo beans, drained
3/4 cup dried pasta, small shells, etc.
In large kettle, cook ground beef/sausage and onion until meat loses color and onion is translucent. Add garlic and cook 1 minute. Stir in water/broth. Add carrots, pepper, potatoes, tomatoes, spices and paste. Bring to a boil, reduce heat and simmer 25 minutes. Add more water if necessary. Add beans and pasta; cook until pasta is tender, about 8 to minutes. Serve hot. Top each serving with grated Parmesan cheese, if desired. Serves 10.
Real Bean Chili
1 lb. lean hamburger
2 cups dried pinto or kidney beans
8 oz. can tomato sauce
1 lb. stewed tomatoes
1 large onion (chopped)
1 clove garlic (finely chopped)
2 tsp. salt
1/4 tsp. paprika
1 1/2 tsp. ground cumin
1 pinch chili pepper flakes
3 Tbsp. chili powder
1/8 tsp. cayenne pepper
Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crockpot. Saute the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in frying pan. Drain and add to crockpot. Add chili sauce and 5 cups of hot water to crockpot and simmer at least 7 hours. (Can be done on the stove top in a large pan on low heat.)
Bean Salad
2/3 cup cider vinegar
2/3 cup sugar
1/4 cup water
1/3 cup vegetable oil
1/2 tsp. salt
1 15 oz. can garbanzo beans
1 15 oz. can kidney beans
1 15 oz. can golden wax beans
1 15 oz. can cut green beans
1 medium white or purple onion, thinly sliced
1 green pepper, thinly sliced or chopped
Stir vinegar, sugar, salt and oil in small saucepan. Heat until sugar dissolves. Cool. Drain beans and toss with onion and green pepper. Pour dressing over and let marinate for 2 hours. Makes about 8 servings.
Hummus
2 tsp. minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp. olive oil
4 tsp. lemon juice
1/2 tsp. salt
Puree all ingredients in a blender or food processor. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
Dry Bean Equations
(dry beans expand to about 2 1/2 times their original size when soaked)
1 lb. package of dried beans = 2 cups dry beans = 5 cups soaked beans
15 1/2 oz. can (drained) = 1 2/3 cups soaked (cooked) beans
Bean Preparation
Step 1:
Wash and Sort: Place beans in colander and rinse thoroughly with cold water. Then sift through beans and remove any rocks or shriveled beans.
Step 2:
Soak: For each pound (2 cups) of sorted, washed, uncooked beans, add 10 cups hot water to a large pot. Boil 2 to 3 minutes, cover and soak for 4 to 12 hours. Drain off the soak water and rinse beans. (If cooking old, hard beans, add 4 tsp. baking soda to water and soak overnight. Drain and rinse two times, then add water and cook until tender and soft - about 2 hours).
Quick Soak: Cover beans with water. Heat to boiling. Let boil 2 to 3 minutes. Set aside for at least one hour. The longer the soaking time, the easier the beans are to digest.
Soaking time breaks down the sugars in the beans, which reduces their gassy effects significantly.
Add 1 TBSP. oil during cooking to reduce foam.
COOKING METHODS
Stovetop Cooking: Place soaked, drained and rinsed beans in 3 to 4 quart pot with 6 cups hot water, 2 tbsp. oil (if desired), and 2 tsp. salt. Boil gently to desired tenderness, usually about 1 to 2 hours, depending on variety.
Pressure Canner: Put 1 1/4 cups beans and 1 tsp. salt in each quart jar. Fill jars to neck with water and attach lids and rings. Process in pressure canner per manufacturer's instructions. (Our canner takes 1 hour and 15 minutes at 15 lbs. of pressure). Beans can be pre-soaked to reduce sugars, and then will fill the jars about half full (fill remainder with water). Add 1/4 tsp. salt. Attach lids and rings; process.
Crock Pot: After rinsing and sorting, dump all the beans into crockpot. Add enough water to cover all the beans and an additional 2 inches. Cover. Do not turn on. Let the beans soak for t least 6 hours, or overnight. If you live in a very warm area, and the crockpot won't be in a room that is climate-controlled, put the stoneware in the fridge. (You don't want bacteria to have the opportunity to grow.) In the morning, dump the water, and rinse your beans. The water will be bean-colored.
Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2 to 3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. Drain the beans. You can keep some of the juice with the beans or discard all of it.
Cooking time and desired tenderness will depend on planned use. Firm beans are better for salads. If you want to mash the beans, cook until soft. Taste-test often while cooking.
Storage and Other Tips
1. After cooking with desired method, cool and put 1 2/3 cup of beans into storage containers or freezer bags (you're add this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months, or a deep freeze for a year. For best results, slightly undercook beans that you intend to freeze. Then thaw slowly to maintain shape of beans.
2. You can also mash white beans and store them in 1/2 to 1 cup portions to use for replacing fat in recipes. Mashed white beans replace fat cup for cup in recipes (e.g., If the recipe calls for 1 cup margarine, use 1 cup mashed white beans.) Liquid may be added to adjust the consistency. Store in freezer.
3. You can also grind white beans in a wheat grinder, and then store the bean flour in an air-tight container. Replace fat in recipes as indicated above, cup for cup. Since the flour will be added with other dry ingredients in the recipe, liquid will need to be increased. Bean flour also works well to thicken soups, or to add to homemade bread to make a "complete protein."
4. Foods containing acid such as tomatoes, chili sauce, lemon juice, vinegar or ketchup will slow the cooking and softening of beans. Add these items last so they will not prolong cooking time.
5. Use your cooked beans as you would canned beans in your favorite recipes.
Softening old beans:
The older the bean the tougher they are and less digestible. Following are a few tips to soften old beans.
1. Cook and freeze. The freezing moisture in the bean helps to rupture the cell wall and create a more palatable product.
2. Pressure cook. Follow manufacturer's directions for using a pressure cooker. Increase cooking time as needed to produce a desired texture.
3. Pressure can beans. This method makes a readily usable product as well as softens beans. Follow USDA canning instructions for pressuring.
RECIPES
Easiest Baked Beans (from the Friend)
2 cans (16 oz.) pork and beans
2 Tbsp. ketchup
1 tsp. dry mustard
3 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1/4 cup water
4 hot dogs, sliced
3 slices bacon
Mix together, put in a baking dish, top with bacon. Bake 350 degrees for 1 hour. Cool 10 to 15 minutes before serving.
(I have made this on the stove and just put pre-cooked diced bacon in it for flavoring and it is great! For a little zip, I put in a shake of cayenne pepper.)
Cream of Chicken Condensed Soup Recipe
Grind 4 Tbsp. of any white bean (lima, navy, etc.) to make 5 Tbsp. of bean flour
Combine: 5 Tbsp. bean flour, 1 3/4 cup water, 4 tsp. chicken bouillon in sauce pan.
Cook on stovetop at medium temperature until thick and delicious (whisk frequently). The soup should cook in 3 minutes! (This may be longer if your grinder makes a very coarse flour.) Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans. (I have found this replaces a can plus the water or milk in recipes.)
Idaho's Pinto Bean Pie
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
1 heaping cup mashed pinto beans
2 eggs, beaten
unbaked pie shell
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375 degrees for 20 minutes, then at 350 degrees for an additional 25 minutes or until inserted knife comes out clean.
This tastes like Pecan pie. Can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Bean Puree
1 cup dried large lima beans, Great Northern beans or pinto beans
water for soaking
2 1/2 cups water
1 tsp. salt
1 Tbsp. vegetable oil
Sort and soak beans. In a medium saucepan, combine drained soaked beans, water, salt, and oil. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving cooking liquid. Put 1 to 2 cups beans in blender or food processor with 1/4 cup to 1/2 cup reserved cooking liquid. Blend on medium speed until smooth, stopping the blender occasionally to scrape sides and stir puree up from the bottom. Bean mixture should circulate slowly. Makes about 2 cups of puree.
Refried Beans
1 1/2 cup pinto beans, uncooked
1/4 cup chopped onions
2 cloves garlic, minced
1 Tbsp. oil
1 tsp. ground cumin
Soak and cook beans as directed. Drain and save some of the liquid. Saute onions and garlic in oil until clear. Add a little water if vegetables stick. Mash half of the beans and add to onion and garlic. Continue to saute for 10 minutes, stirring frequently. Allow some of the mashed beans to brown. Add cumin. Add remaining beans and continue cooking until they are warmed through. Water or liquid from beans may be added to keep the beans soft and mushy. Makes 6 servings.
Minestrone Soup
1 lb. lean ground beef (or spicy Italian sausage if you want it more spicy)
1 small onion, chopped
2 carrots, cut in half lengthwise, then thinly sliced
1/2 red or green bell pepper, seeded and chopped
2 potatoes, peeled and cubed
1 to 2 cloves garlic, pressed or minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
14 - 15 oz. can chopped tomatoes
6 cups beef stock or broth (or 5 cups water with 1 1/2 to 2 Tbsp. beef bouillon)
1 6 oz. can tomato paste
Fresh ground black pepper to taste
1 cup (or 1/2 of a 15 oz. can) kidney, navy or white beans, drained
1 cup (or 1/2 of a 15 oz. can) garbanzo beans, drained
3/4 cup dried pasta, small shells, etc.
In large kettle, cook ground beef/sausage and onion until meat loses color and onion is translucent. Add garlic and cook 1 minute. Stir in water/broth. Add carrots, pepper, potatoes, tomatoes, spices and paste. Bring to a boil, reduce heat and simmer 25 minutes. Add more water if necessary. Add beans and pasta; cook until pasta is tender, about 8 to minutes. Serve hot. Top each serving with grated Parmesan cheese, if desired. Serves 10.
Real Bean Chili
1 lb. lean hamburger
2 cups dried pinto or kidney beans
8 oz. can tomato sauce
1 lb. stewed tomatoes
1 large onion (chopped)
1 clove garlic (finely chopped)
2 tsp. salt
1/4 tsp. paprika
1 1/2 tsp. ground cumin
1 pinch chili pepper flakes
3 Tbsp. chili powder
1/8 tsp. cayenne pepper
Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crockpot. Saute the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in frying pan. Drain and add to crockpot. Add chili sauce and 5 cups of hot water to crockpot and simmer at least 7 hours. (Can be done on the stove top in a large pan on low heat.)
Bean Salad
2/3 cup cider vinegar
2/3 cup sugar
1/4 cup water
1/3 cup vegetable oil
1/2 tsp. salt
1 15 oz. can garbanzo beans
1 15 oz. can kidney beans
1 15 oz. can golden wax beans
1 15 oz. can cut green beans
1 medium white or purple onion, thinly sliced
1 green pepper, thinly sliced or chopped
Stir vinegar, sugar, salt and oil in small saucepan. Heat until sugar dissolves. Cool. Drain beans and toss with onion and green pepper. Pour dressing over and let marinate for 2 hours. Makes about 8 servings.
Hummus
2 tsp. minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp. olive oil
4 tsp. lemon juice
1/2 tsp. salt
Puree all ingredients in a blender or food processor. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
Monday, October 5, 2009
October Cooking Group!
The theme this month is "Cooking with Beans". The class will be held Wednesday, October 7th at the church at 7:00 pm. Natalie Ethington will be our instructor! Bring a good bean recipe if you have one!
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