fabricwench's Profile

I use oat flour all the time in baked goods. I make it from rolled oats in my food processor. My kids love it! I agree with the statement that mixing it with ww flour or unbleached flour is best so there is some gluten present.

I love spelt flour too, but I haven't found a supplier for bulk quantities.

I love the texture of broccoli when florets are boiled for exactly 6 minutes. Crisp yet silky, and I eat it frequently and in such quantity that I am not worried for minor nutrient loss. Steamed broccoli is always tough IMO.

I say try your favorite vegetables steamed, boiled, sauteed and roasted. Chose your favorite preparations and use ALL of them frequently. It is hard to go wrong when you are eating vegetables!

I freeze celery all the time. Slice it up and throw it in a bag. It works fine in cooked dishes and in mixed salads like egg salad. It doesn't work for stuffing with peanut butter. I'm okay with that.

I also freeze rice all the time. I freeze plain rice, fried rice, pilafs and risottos. Works great, and often saves me when I need a fast last minute meal.

Smellofsawdust, I had that problem too. Now I slice it up and put it in a container and freeze it. When I need celery, I pull out a small handful and toss it into the pot. Easy peasy. Works cooked or raw as long as celery isn't the main ingredient as it does get a little mushy when thawed.

I don't eat potato peels because of the pesticide residue, but I would if I could buy organic potatoes. We used to waste the heels from sandwich bread. I don't really use bread crumbs for anything, so I didn't know what to do with them. Now I cut out a circle with a cookie cutter and use them as sandwich thins or burger buns. Our biggest source of food waste is leftovers that weren't popular the first time around, I think, or small amounts of ingredients leftover from recipes that use just a portion of an item.

Sub in minestrone for the chili and I have personal variations memorized on every single recipe listed. :)

I cook chickpeas a pound at a time in my crockpot overnight or on the stove. Then I drain them and portion them out in 1.5 cup amounts in quart ziplock bags. I lay the bags flat, stack them up and freeze them. Works great!

I pass bad teas off to my husband. He will drink just about any tea, even ones he does not like. I'm so lucky!

Mine seem to keep well wrapped in foil and stored in the cupboard. No freezer, it does reduce the flavor of this tropical seed pod. Best place to store the beans is probably in a jar of vodka or sugar.

I think chicken broth is overused in the same way, and cilantro. So often certain ingredients seem to appear in recipes just because they can.

I tried this recipe when I ran across it on Amy Karol's Angry Chicken blog a few weeks ago. I'm now making a batch weekly and stocking up on sweetened condense milk on holiday sale. LOVE IT! I do leave out the sugar, I don't think it needs it. I'd like to try to make a version that is milk-free for my husband who is lactose-intolerant. Any ideas for a good substitute for sweetened condensed milk?