$300 to provide a basic one year supply of food for a family 4! Sounds wonderful, doesn't it!? For some reason, this recipe, and variations of it, often called Bean Soup, seems to make the rounds of preparedness groups/forums/email lists every few years, and since I've now had it sent to me 3 times in … Continue reading A Year’s Supply of Food – Scotch Broth
Recipes
Whole Wheat Sourdough French Bread
This bread is our absolute favorite. It's quite a bit of work, and not a speedy bread, but it's well worth it! And, fwiw, the work is broken up into short segments. What's not to love about sourdough anything? If you have good sourdough starter, you don't need yeast, and it lends a very pleasant … Continue reading Whole Wheat Sourdough French Bread
Sourdough Pancakes – Whole Wheat w/Flax Seeds
These yummy pancakes are very easy to whip up, and very filling. The taste is a bit nutty, with a touch of the sourdough "zing" but I find the "zing" isn't as strong with whole wheat as with white flour. I do not use white flour - including in my sourdough starter and breads so … Continue reading Sourdough Pancakes – Whole Wheat w/Flax Seeds
Summer Veggie Delight
What do you do when the garden is "squashing" you nearly to death? Mix it up! This simple garden delight consisted of half a baked spaghetti squash, half an onion - chopped, 2 sliced and quartered zuchinni, and 3 tomatoes sliced into thin wedges, all cooked lightly in a bit of olive oil. And yes, … Continue reading Summer Veggie Delight
Spaghetti Squash-a-dilla
I baked a large spaghetti squash from the garden the other day. It was too much for the two of us to eat in even two meals, so, I got a little creative and added some of it to some cheese quesadillas. Easy as can be, and we both loved 'em! Fry a corn tortilla, … Continue reading Spaghetti Squash-a-dilla
Arugula Beet Salad
1 lb of fresh trimmed beets ¾ lbs Arugula, washed 1 ½ Tablespoons Extra Virgin Olive oil ½ teaspoon course ground sea salt ¾ teaspoon rosemary vinegar 2 oranges ¼ cup chopped walnuts or pecans ½ cup crumbled Romano cheese Dice beets while preheating oven to 450o F. Spread diced beets on baking sheet and … Continue reading Arugula Beet Salad
Zucchini Bread
Summer is here and with it, zucchini! This wonderful vegetable/fruit that can be used in so many ways is marvelous. One of my favorite things to do with zucchini is make this deliciously spicy bread. I never had a problem getting my children to eat their veggies when I cooked them into this bread. Set … Continue reading Zucchini Bread
Broccoli Chicken Rice-a-Royal
This one-pan dinner has a delicious taste surprise as well as lots of fiber and a good blend of nutrients. Prep time: 5 minutes Cooking time: 20 minutes Serves 3 Ingredients: 9 oz of chicken breast - either fillets or strips 1/2 cup teriyaki marinade 1 box Rice-a-Roni, chicken and broccoli flavor 1 … Continue reading Broccoli Chicken Rice-a-Royal
Cheesy Chicken & Green Bean Casserole
This yummy and colorful casserole has an Italian flair thanks to the basil and oregano. Serving suggestion - bake some potatoes in the oven alongside the casserole. Yes, it's colorful with red diced tomatoes, green beans, white (and dark if you wish) chicken, all topped with spices and both yellow and white cheeses. My husband … Continue reading Cheesy Chicken & Green Bean Casserole
All-Day Beef with Wild Rice and Carrots
This is another one of my favorite 1-pan dinners that slow cooks all day and yields a delicious dinner with very little work, especially at dinner time when I am the most tired and wanting to get a quick, hearty meal on the table as fast as possible. Add a green salad and fresh sliced … Continue reading All-Day Beef with Wild Rice and Carrots
