scratch:

Taking mostly foods that are minimally processed (fresh or frozen
produce, uncooked, unseasoned animal protein, basic elements of baking,
dairy products from the store, drynoodles and other grain products)
combining and processing them with heat or cold or time, to make the
food I serve to my family and friends.


canned tomato sauce is acceptable
stewed cooked diced tomatoes is not acceptable

creole seasoning is acceptable
jambalaya seasoning packet is not acceptable


.... ok, go!!

 

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It's not my recipe, but I make Rachel Ray's Sweet 'n Sauer Soup.


Cut up about 4 slices of bacon and put in a hot soup pot with a couple Tbsp. olive oil in the bottom. Then add two chopped onions and a couple chopped up cloves of garlic. Sautee until onions are translucent and bacon is crisp.


Chop up a head of cabbage and add to the pot. Then add chopped carrots (like you find in a bag at the grocery store) and a cup of frozen hash brown potatoes. Then add a small jar of drained sauer kraut. Ad a cup of cloudy apple cider and a quart of low sodium chicken broth/stock. Season with salt, pepper, a pinch of cayenne pepper and a bay leaf.


Bring to a boil, then reduce heat to a simmer and cook for 20 minutes.

 

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If canned tomatoes are not acceptable, eliminate a lot of what I cook from scratch. I have a skin allergy to tomatoes so I can't touch them to peel or cook them (even the steam from blanching affects my skin). Having said that, I don't see anything wrong with using canned tomatoes.

Otherwise, I make pretty much everything from scratch. My husband and daughter no longer like boxed macaroni and cheese, hamburger helper, etc. because my homemade versions taste better and I can control what's in them and don't have to worry about preservatives, excessive salt and all those other 'bad for you' things.

My personal favorite is my chili recipe (uses canned tomatoes) with home made cornbread. I've posted it a number of times on this board.

Silver

 

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Hopefully I am understanding the question...

But I make a super good Pound cake, Combine that with Fresh Strawberries and some sugar. Heavy Whipping cream to make fresh whipped cream.... yumm

canned tomatoes are acceptable

stewed - seasoned - fancy schmancy - tomatoes are not


just trying to keep ingredients on the most basic level

 

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Since I've been making every meal from scratch over the last 7 weeks (bleh, exhausting!) while my husband has been out of work, I have a ton..lol. Here are a few of our favorites:


Gingerbread Pancakes


3 cups all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1 Tbsp ground ginger

1 ½ tsp salt

1 ½ tsp baking soda

1 ½ tsp cinnamon

¼ tsp ground cloves

6 Tbsp molasses

3 Tbsp vegetable oil

3 cups buttermilk (you can use powdered)

3 eggs, lightly beaten (powdered is fine)


In a large bowl, combine all dry ingredients.


In another bowl, whisk the buttermilk, eggs, oil and molasses.

Pour the wet ingredients into the dry ingredients and stir to combine. Wonderful topped with butter and powdered sugar, or maple syrup and apples.


Cook on a griddle over medium-low heat. Makes 30-40 pancakes, depending on size. Pancakes freeze well with wax paper between them, and then reheat in the microwave.


Cornbread:


INGREDIENTS

• 1/4 pound butter (note pounds, not cups)

• 2/3 cup white sugar

• 2 eggs (powdered is fine)

• 1 cup buttermilk (powdered is fine)*

• 1/2 teaspoon baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

*(Or can use 1C minus 1T milk, plus 1T apple cider vinegar instead of buttermilk.)

Can rub 2 TBSP butter over the top as soon as it comes out of the oven.


Caramel corn


INGREDIENTS

1/2 cup unpopped popcorn

2 tablespoons vegetable oil

3/4 cup packed brown sugar

3 tablespoons butter

3 tablespoons light corn syrup

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract


DIRECTIONS

Preheat oven to 275 degrees F

In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.

Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.

Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Bake for 15 in the preheated oven, stirring every 5 minutes. Remove from pan and put into a large bowl to cool.


Easy Apple Crisp:

• 5 c. dehydrated apple slices

• 3 c. hot water

• 1/8 c. lemon juice (optional)

Topping

• 1/2 c. oats

• 1/2 c. flour

• 1/2 c. sugar

• 1/2 c. brown sugar

• 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

• 1/8 tsp. salt

• 1/2 c. butter


Butter a 8x8” square pan. Fill with dehydrated apples and drizzle with lemon juice (I've done it without the lemon juice, and it tastes just fine). Then pour in 3 cups of hot water and allow apples to soak for 15 minutes, stirring occasionally. For topping, cut butter into 1/4” pieces and toss with remaining dry ingredients. Carefully spoon topping onto re-hydrated apples. (Pan should be very full but will bake down.) Bake at 375 degrees for 40 minutes, or until lightly toasted on top.

 

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Most meals I cook are things I make, not things out of boxes or frozen.


A couple favorites that I make are my tacos and my spaghetti.

 

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Biscuits

2 cups flour
5 t baking soda
1 t salt
2 cold sticks of butter
Milk

Measure the dry ingredients. Sift together.

Cut in the butter. I never measure the milk, just slowly add it until the batter feels like a baby's bottom.

Dump out the batter, give it 4 quick kneads, roll 1/2 inch thick, cut into circles, bake at 425 until its golden brown. I think it's around 15 minutes.

 

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I am going to have to remember that... Batter feels like a babies bottom... check!

Actually I'll try it this weekend. Thanks Terminius

Sheyla should win


that apple crisp looks totally awesome

 

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