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. 


 

Cat's Favorite Places, Health and Knitting Update

Tiger loves to hang out on my writing chair, but since I've been using it more often, he's found another location - in front of the corn/pellet burner.

I keep a clothing rack in front of my corn/pellet burner, to dry clothes, when I cannot hang them outside, or when they don't dry completely (after being outside).  Tiger loves to stay warm there.

 I'm down to the last 10 rows or so, and adding the fringe, on my knitted shawl.  

 Although I found "In Defense of Food" interesting, I am enjoying this book more.  This book explains the content and benefits of specific foods that folks should be including in their diet more.  Growing up, I can't remember being served brussel sprouts, Kale, or Swiss Chard.  We have started growing these in our garden, but there are so many other foods we should be eating too.  Watch out kids, Mom's adding more vegetables!

Tonights frugal dinner - Ham Bone Soup and homemade corn bread.  I have a few ham bones in my freezer, which come in handy for an inexpensive, but healthy dinner.  I am thankful I have one bag of soup beans left.  

My ham bone soup:  Wrap a ham bone in 2-3 layers of cheese cloth and tie with cotton string.  Place in a crock pot and fill with good water about 1/2 full.  Add a mix of soup beans that have soaked over night (I just buy the dry bean mix at the store and discard the flavoring packet).  I toss in what ever I have - frozen garden tomatoes, dehydrated green peppers, chopped onions, chopped celery and sliced carrots.  Today I added some potatoes.  I salt and pepper as needed, but the flavor is so good with the bone, I don't salt it sometimes.

I remove the bone about 3-pm, and continue cooking for another hour or so.  I typically cook on high 1 hour, then lower the heat to "low" for the rest of the time (if the beans are pre-soaked and rinsed).  I think I cook mine about 7 hours or so.  I serve it with corn bread. 

Pinching Pennies

It's that time again, where we have to "pinch" pennies to keep the bills paid.  It happens when the income is reduced.  This means meals without going to the store. 

For a different lunch, I took leftover turkey, added home canned zucchini relish (a bit of spice to it), and some lite safflower mayo.  I grilled it between 2 slices of bread, in olive oil. Yum!  The relish adds just enough flavor too.

14 Hand Crocheted Scarves

Most are made from leftover yarn from other projects.  These are being shipped to New Jersey, for folks in need.

I had a moment the other day.  I was complaining about cleaning my bathroom, and here there are folks on the East coast that don't even have a house at all.  Shame on me.

These scarves will help a few more folks this winter.

From the Homesteading Journal . . .

. . .unloaded one truck full of split wood and stacked it on the porch, split another load and stacked it in the wood barn.  Hubby and son drove to split and load another load, and we helped upload and stack.

 . . . got our first snow on Friday, and a light dusting on Saturday.  The weather went from 60's on Thursdays to the 30's on Friday.

. . . sprouting another jar of mung beans to feed to the chickens.  They love them, and we are getting an ample amount of eggs.

Farmer's Market Basket.....

I borrowed my Farmer's Market basket to hold a current knitting project, but one of the cat's had another idea.

See her (Mattie) all curled up on top of the knitted blocks inside the basket?  I guess that means the blanket will be nice and cozy when it's finished. Ha ha ha!