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Tuesday, September 6, 2011

11 Tips For Eating Healthy On a Budget — Simple Mom

11 Tips For Eating Healthy On a Budget — Simple Mom

Gone All Day Beef Casserole

Are you going to be gone all day and don't have time to spend hours in the kitchen? Try this gone all day beef casserole! This delicious beef casserole serves 12 which is perfect if you need to serve a lot of people or want another meal for the next day.
  • 1 cup uncooked wild rice, rinsed and drained
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 large onion chopped
  • 1 teaspoon garlic powder
  • 1/2 cup slivered almonds
  • 3 beef bouillon cubes
  • 2-1/2 teaspoons seasoned salt
  • 2 pounds boneless round steak, cut into 1-inch cubes
  • 3 cups water
Place ingredients in order listed in a slow cooker; do not stir.  Cover the slow cooker and cook on low for 6-8 hours or until rice is tender.  Stir before serving. 
 Serves 12

All Free Slow Cooker Recipes

How to Make Your Own Chicken (or Turkey) Broth

You can make chicken broth from a whole chicken, from cut up parts of a chicken, or even from just the bones leftover from that roast chicken you made.
  • 1 chicken carcass or 1 whole chicken or 2-3 pounds of bone-in chicken parts
  • water to cover
  • 1 tsp thyme
  • 1 tsp parsley
  • 2-4 peppercorns
  • 1-3 tsp salt
  • a few shakes of pepper
  • 2 stalks of celery
  • 2 carrots
  • 1 onion, halved
how to make chicken brothPut the chicken (carcass, whole or parts) in a big stock pot and cover with water. You can break up the carcass a bit to fit the pan if need be.
Bring to a boil, then quickly turn down to a bare simmer. You'll likely have some gray scum-like stuff come to the surface. Your broth will be clearer if you just skim this off with a spoon.
You don't have to peel or neatly slice the vegetables. Just break them into chunks. And don't worry if you don't have something; broth is very flexible! Add the vegetables and seasonings, partially cover, and simmer (with barely a bubble breaking the surface).
If you are using chicken on the bone or a whole chicken, the chicken meat will be cooked after an hour so and will be lovely for dishes calling for cooked chicken. Pull the chicken parts out and let cool a bit on something that can hold the drained juices. When you can handle it, pull the meat off the bones and put the bones back into the soup pot to simmer another few hours. Put the cooked chicken in the refrigerator or freezer for later use.
Simmer the bones longer if you have time, but it will be good after a few hours. Strain the soup using a colander or cheesecloth or whatever you have around. Pour the broth into a large jar (I pour it into a big pickle jar) and refrigerate it overnight.
In the morning the fat will have solidified. Spoon it off. The broth might be thick and jelly-like. This is good but it's okay if it's not. Keep the broth a week in the frig or freeze it for soup later. If you keep the broth in the frig, you can bring it to a boil every few days and simmer for a few minutes to keep it from spoiling.
I like to freeze some broth in 1 and 2 cup portions for recipes, and in quarts for making soup.

CheapCooking.com

Monday, September 5, 2011

Food Substitutions: Easy How-To Cooking Tips & Advice: RecipeTips.com

Food Substitutions: Easy How-To Cooking Tips & Advice: RecipeTips.com

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