Oatcakes and Smart Cookies - Pinching Pennies

I bought a 1/2 gallon of buttermilk for $.90 (clearance).  I can make 2-3 meals from it.  One meal I made was Buttermilk Oatcakes.  I served this with scrambled, farm fresh eggs (with peppers and onion).

I found this recipe in Eating Well's magazine, march/april 2012 issue.  These are wonderful.  I did have to double this for my family.

Oatcakes 
 (adapted with organic ingredients)

  2 cups buttermilk (or plain kefir)
  1 large organic egg  
  1 1/2 cups old-fashioned oats
  1/2 cup whole wheat flour
  1 Tbsp. sugar
  1 tsp. baking soda
  1/2 tsp. ground organic cinnamon
  1/2 tsp. salt.

Whisk buttermilk and egg.  Combine other ingredients in a medium bowl.  Add dry ingredients to wet, and allow to sit for 15 minutes.  Coat a griddle with non-stick spray and pour oatcakes by 1/4 cup each.  Cook about 3 minutes (or more) and flip.  

Note:  I did have to reduce my heat after the first batch.  They brown faster than they cook.



We found the following recipe in Woman's Day Magazine (June 2012).
 

Smart Cookies 

(adapted with organic ingredients)

  1 cup chuncky or creamy natural peanut butter

  3/4 cup packed brown sugar

  1 large organic egg  

  3/4 tsp. baking soda

These did lack some flavor, but considering the amount of healthier ingredients, I am keeping this recipe.  The recipe doesn't make very many, so if you want a lot, you may want to double it.  I would have included a photo of our own cookies, but they were gone quickly.  We did use chunky peanut butter, and it looked just like the photo in the magazine.

     

        

Brussel Sprouts ~ Eating Healthy ~ Pinching more Pennies

There is more to be said for organic, or chemical free, foods.  I have been reading "......" and learning even more lately.

Did you know that organic ketchup contains 3 x the lycopenes that regular store brand ketchup contains?  That's a bonus, in addition to being chemical free.  I use a lot of ketchup to make homemade sloppy joes.

Did you know that 1 Tablespoon of cinnamon contains 18 calories?  I knew it was good for you, but was not aware of the calories in it.

Well, I am really enjoying reading Chef MD's Big Book of Culinary Medicine, by John La Puma, M.D. and Rebecca Powell Marx. 

We did not grow brussel sprouts this past summer.  I think we simply over looked it.  I realized, that without growing them, I didn't serve them for meals.  This book highlights foods, and breaks down the contents of each, and the benefits of each.

I went in search for frozen, as fresh are not in season here, and found them.  I partially thawed 2 - 12 oz. bags (simply because that was the size they were packaged in), sliced them in half, and tossed them with olive oil, chopped onion, and minced garlic.  I roasted them for about 40 minutes.  

These were not only delicious, but smelled soooooo good when they were roasting.  These will be served more often now.  They are packed with goodness, and protect the body in many ways.  Even my kids ate them.

This morning we are trying Oatcakes for breakfast.  This is not only a penny pincher meal, but adds healthy grains to our diet.  I'll be back with an update.  The recipe only uses 1 Tbsp. of sugar and 1 egg.