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Here’s a quick tip for those of you who use parchment paper for baking. I am hoping to phase out my use of parchment paper when we run out, but until then I am trying to make the most of it. If you are baking two different items that require a sheet pan, simply flip the parchment paper over after the first item is done baking and you will have a clean, nonstick surface. I used parchment paper for baking granola last week and then flipped it over to bake some coconut flour gingerbread cookies. It worked wonderfully.

Check out Tammy’s Recipes for more kitchen tips.

Our meals certainly don’t seem meager despite not going to the grocery store. A few things I wish I had bought more of in preparation for NSM (no spend months):

I didn’t realize how much fresh fruit we ate as a family, or cheese for that matter. I usually buy raw cheese, so eating it cold as a snack or shredded on top of beans, soups, etc. is perfect for us. I am rationing both fruit and cheese thus far and so am doing a lot more baking for snacks. I am trying to cut way back on my grain consumption (i.e. 1 serving a day or so), so I am very thankful for the coconut flour we have on hand. I will share some recipes for cranberry-walnut muffins and other yummy coconut flour baked goods.

Here’s what we’re eating this week:

Breakfast: Eggs, yogurt w/ jam.
Dinner: Beans, beef & rice.
To do: bake muffins, thaw chicken.

Breakfast: Porridge, muffins.
Dinner: Baked chicken, roasted butternut squash, cabbage salad.
To do: soak porridge before bed, mix up squash pudding, soak almonds for crispy nuts, soak SF seeds for sprouts.

Breakfast: Eggs, squash pudding.
Dinner: Beef & bean chili, muffins, cabbage salad.
To do: start porridge in crock pot before bed

Breakfast: Overnight crock pot porridge
Dinner: Root vegetable cobbler with chicken and millet dumplings.
To do: blend batter for bread and soak beans.

Breakfast: leftover porridge, eggs.
Dinner: Italian bean pot, blender batter oatmeal bread.
To do: soak millet, thaw chicken, make yogurt in crock pot.

Breakfast: Eggs, bread
Dinner: Crock pot beans with vegetables and millet.
To do: prep crock pot for chicken & quinoa.

Breakfast: Breakfast millet.
Dinner: Chicken & quinoa.

For more menus visit Laura.