“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”
Blender Wheat Pancakes
1 Cup Milk (3 T. dry powdered Milk + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.
Berry Syrup
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.
I came across this really great chart regarding produce. I thought I would share it with you all!
| Fruit | Signs they’re fresh | Signs you shouldn’t buy |
| Apricots | Uniform golden color; firm to the touch | Pale yellow or greenish-yellow color; rock hard or very soft; shriveled |
| Cantaloupe | Delicate aroma; yellow-tinged skin; thick texture on the rind; no stem | Pronounced yellow rind; very sweet, pungent aroma; soft rind |
| Cherries | Average to large size; smooth, shiny surface; new-looking stems | Shriveled, dried stems; dull sheen |
| Grapes | Tender and plump; firmly attached to the stem; green grapes may have a slight amber blush | Brown, brittle stems; wrinkled surface; leaking juice |
| Honeydew | Delicate, pleasant aroma; creamy yellow rind; soft, velvety texture | Green, smooth, hard rind; very sweet, pungent aroma |
| Nectarines/Peaches | Plump; firm, with a slight cushion; white or yellow color with a red blush | Very cushiony; shriveled or prunelike |
| Oranges | Heavy; firm, smooth texture | Rough texture; lightweight; dull; dry or spongy |
| Watermelon | Cream-colored underside; symmetrical shape | Misshapen, with cushiony spots |
| Vegetable | Signs they’re fresh | Signs you shouldn’t buy |
| Asparagus | Straight, green stalks; closed tips | Open tips; curved or rough texture |
| Bell Peppers | Thick; bright; glossy skin; firm | Soft spots; shriveled |
| Broccoli | Firm; deep green color; closed florets | Yellow color; open florets; soft; slippery; water-soaked spots |
| Carrots | Bright orange; smooth; firm | Rough texture; green roots; wilted; soft spots |
| Green Beans | Long pods; straight; firm; crisp | Bent pods; blemishes; wilted or loose pods |
| Onions | Dry; papery; smooth skin; small necks | Green spots; leathery depressed spots |
| Potatoes (white) | Firm; oval shape; smooth | Odd shape; shriveled or green-tinged; bruised |
| Tomatoes | Plump; rich overall red color; slight cushion; smooth | Shriveled, with blemishes; water-soaked spots; depressed areas |
From: Good Housekeeping
Grilled Zucchini "Pasta" gluten free
Cutting zucchini into long ribbons makes a great alternative to pasta.
Ingredients:
2 zucchini
1/2 cup marinated artichokes, drained & chopped
2 cups shredded rotisserie chicken
1 cup grape tomatoes, halved
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 garlic, minced
Salt & pepper to taste
10 basil leaves, roughly chopped
Goat cheese, crumbled (optional)
Directions:
Thinly slice zucchini using a vegetable peeler or a mandolin. Lightly toss in some olive oil then spread out on a baking sheet and bake at 350
°F until soft, about 10 minutes (or can use an indoor grill). Set aside.
Dressing: whisk together oil, vinegar, garlic, and seasonings. Set aside.
To serve: in a large bowl add grilled zucchini, artichokes, chicken and tomatoes. Drizzle dressing over and toss gently. Sprinkle over cheese and basil, and serve.
Zucchini Spaghetti with Lemon & Chives gluten free
Delicious side dish bursting with flavor from the lemon and fresh chives.
Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends
Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.
Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.
Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.
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