I spent most of the day working on my garden (so exciting, I can’t wait to show pictures soon!), so I am exhausted and ready for a relaxing evening, but as requested, here are a few of the recipes I used in my Frugal Cooking Carnival menu (you can see pictures for the salmon melts and broccoli salad in my post yesterday):
Simple as can be.
- One can salmon (I currently use Wild Pacific, though I wish I could afford Wild Alaskan Sockeye, a better choice)
- Seasonings to taste (salt, pepper, Spike, garlic powder, etc.)
- 5-6 pieces bread
- Sliced or grated cheese
- Take one can of salmon and use a fork to mash it up in a bowl with a couple tablespoons of mayonnaise. I also add some salt and pepper, and Spike (a healthier version of seasoning salt, made with lots of dried veggies), and garlic powder is good, too.
- Take 5-6 pieces of bread (depends on bread size and how thick you spread the salmon) , and spread salmon mixture on them. Cover with sliced or grated cheese.
- Put in the oven at 350 F to bake for about 10 minutes (I often just use my toaster oven to save energy). Allow to cool for a minute and that's it!
Add some chopped veggies and dip, or sliced fruit, and it’s a perfect, healthy convenience food for those lunchtimes when you just don’t know what to make!
I got this recipe from my Mother-in-Law, and it’s one of my favorite salads, and so simple as well.
- One good sized bunch of broccoli, chopped up (maybe a little smaller than you would for a stir-fry). You can also peel and chop up the stems, if you like.
- ½ cup Mayo
- ⅛ cup apple cider vinegar or lemon juice (I prefer a.c.v.)
- ¼ cup honey
- ¼ cup onion, finely diced (I sometimes omit, depends on my mood)
- pinch of salt
- Mix well and thoroughly toss the broccoli with dressing.
You can add in things like chopped walnuts, pine nuts or sunflower seeds, as well as raisins, currants or dried cranberries. I like to make it slightly before dinner, so the flavors can soak in a bit, and it can be served slightly cold from the fridge, but it’s also fine to serve it immediately.
Finally, a scone recipe that is easy to make and uses the soaking method for grains! This comes from Sue Gregg’s amazing cookbook (which I plan to write a review of very soon), called An Introduction to Whole Grain Baking- very worthwhile! Make sure to start the dough before the day that you want to bake them. I started mine at night, and then put them in the oven just before 8am, to have them ready for breakfast by 8:30.
- 1¾ cups whole wheat pastry flour (I used spelt flour)
- ¼ cup hulled barley flour or additional ¼ cup pastry flour (I used barley)
- 6 Tbsp. Sucanat or Rapadura (raw, crystallized sugar- I didn't have any, so I actually used about 4 Tbsp. honey and it worked fine, but next time I might do more like 5 Tbsp.)
- ¼ cup cold butter
- ⅔ cup cultured milk (you could use buttermilk, or do as I did and use ½ cup yogurt thinned with ⅛ cup water)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon (you could increase this a bit)
- 1 Tbsp. Sucanat or sugar
- ¼ tsp. cinnamon
- Blend together in mixing bowl: whole wheat pastry flour, barley flour (or additional pastry flour), and 6 Tbsp. Sucanat or Rapadura.
- Cut in butter until coarse meal is formed, with a pastry blender.
- Make a well in center, add and stir in just to mix cultured milk (or buttermilk/thinned yogurt).
- Cover dough with plastic wrap, and cover the bowl with a damp cloth (I don't use plastic wrap, so I just covered the dough directly with a damp cloth, and it was just fine). Let stand at room temperature 12-24 hours.
- Make a topping with sweetener and cinnamon; blend thoroughly and set aside. (I didn't have the right sweetener, so instead I sprinkled cinnamon over the dough in Step 9, then drizzled honey off of a spatula all over the dough).
- Sift through small strainer into a small bowl: baking powder, baking soda, salt, and cinnamon.
- Work in leavenings, salt and spices; knead dough 8 strokes on floured surface. Divide in half and pat each piece into about ½ inch thick circle (my circle was about 6 inches wide, like a small tortilla). Cut each circle into 6 wedges with a floured knife. Let stand 10 minutes.
- Preheat oven to 400 F.
- Place wedges on ungreased cookie sheet and top each with sweet-cinnamon topping; bake at 400 F for 12-15 minutes.
So yummy with butter, and especially with berry jam!