5 foods worth making from scratch. There are many foods worth making from scratch, I am just going to share 5 of them with you. As time goes by, I will add more to the list.
Convenience foods do find their way in my home every once and a while. I, like most of you, get too busy to take the time to prepare something from scratch. I do my best to make foods and mixes from scratch though. It usually doesn’t take that long and I really enjoy know that I am not putting a lot of chemicals that I can’t even pronounce in my families bodies.
As you know, I am a big fan of saving money in the kitchen. I can’t really tell you how much money you would save making these items from scratch since food prices vary from one state to another. I do know you will save. Here is one instance – the pasta sauce that I talk about calls for 2 cups of tomatoes (about 3), some garlic and a little bit of oil. I just picked up 3 large fresh tomatoes from the farmers market for $1.50. A jar of pasta sauce can range anywhere from $2.00 to over $4.00. When the season for tomatoes is finished, I buy large quantities from the farmers market and freeze them for later.
5 Foods Worth Making from Scratch
- Cook 2 or 3 cloves of minced garlic and 1/2 cup chopped onion in 1 Tablespoon of olive oil until tender
- Add 2 cups halved cherry tomatoes or chopped fresh tomatoes
- Cover and cook 3 to 5 minutes or until tomatoes are soft, masking occasionally
- In a bowl combine 1 3/4 flour, 2 TBL sugar, 2 tsp. baking powder, 1/2 tsp. baking soda and 1/4 tsp. salt
- In another bowl combine 1 lightly beaten egg, 1 1/2 cups buttermilk*, 3 TBL vegetable oil
- Add flour mixture and stir until just moistened
- For each pancake pour about 1/2 cup batter onto a hot, lightly greased griddle
- Cook over medium heat for about 1 to 2 minutes each side.
- Add in – blueberries, chocolate chips, banana pieces
- In a resealable plastic freezer bag, combine 1 to 2 TBL finely chopped onion; clove garlic, minced; 2 TBL lime juice; 1 TBL olive oil; 1/4 tsp. salt and 1/8 tsp black pepper
- Add 2 ripe halved, seeded, peeled and cut up avocados.
- Seal bag’ use your hands to mash and combine the ingredients.
- Use now or freeze up to 3 months.
- Tip – Avocado prices are lowest in the summer and may be marked down when they get soft.
- In a screw top jar combine 1 cup olive oil, 1/3 cup vinegar, 1/4 cup finely chopped fresh herbs or 1 tsp. dried herbs (your choice), 1 TBL Dijon type mustard, 2 to 3 tsp sugar, 2 cloves of minced garlic, 1/4 tsp. each salt and black pepper.
- Cover and shake well. Refrigerate up to 3 days (if using fresh herbs) or up to 1 week (if using dried herbs)
- Tip – This dressing makes a great marinade for meats or vegetables too
- Cut Italian bread into 1-inch cubes to make 3 1/2 cups.
- In a bowl combine 1/4 cup melted buter and 3 TBL grated parmesan cheese (the cheese is optional); 2 cloves garlic, minced; and 1 tsp. dried Italian herbs, crushed
- Add bread cubes; toss to coat
- Spread uses in a shallow baking pan
- Bake in a 300F oven for about 10 minutes; stir
- Bake another 10 minutes until crips
- Tip – use any type of leftover stale bread
- Tip – these freeze beautifully
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