There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.
Split the vanilla beans in half lengthwise. Scrape the seeds from the bean using a knife, and place both the seeds and the beans in a glass jar with a lid. Warm the vodka to 100-120 degrees Fahrenheit. Pour the warmed vodka over the beans and allow to cool to room temperature. Once cooled, seal the jar. Store at room temperature for one week, shaking the jar every other day. Strain the mixture, then store in a sealed container. Flavoring will keep for a year
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
In a 2-quart saucepan, melt butter on low heat.
Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium heat.
Stir constantly bring to a boil. Remove from heat and whisk in the vanilla.
Serve warm or cold with apple slices, or drizzle over ice cream.
1 1/2 cups flour
1/2 tsp salt
1/4 cup shortening
1/4 cup butter, softened
3 tbsp. cold water
Jam (your choice) Glaze
1 cup powdered sugar
Milk to thin
1. Preheat oven to 450ºF. Combine flour and salt in a large bowl. Add shortening and butter and blend with a fork, pastry cutter, or your hands. Blend until mixture is fairly coarse. Add water, 1 tbsp at a time, gently mixing dough after each addiction until dough forms a ball.
2. Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide and 3 inches long. Repeat until dough runs out.
3. Take one pie crust rectangle and lace 1 tsp of jam on top. Cover with another piece of pie crust and crimp all four edges. Repeat with the rest of dough. Place pop tarts on a baking sheet with parchment paper, and bake for 7-8 minutes.
4. While pop-tarts are baking, make glaze. Place powdered sugar in a bowl. Pour milk slowing until it has a consistency of really thick syrup. 1/2 tbsp to 1 tbsp might be enough.
5. Once pop-tarts are done and cooled, top with glaze. Sprinkle and decorate with colorful sprinkle.
* 1 cup cocoa powder (unsweetened)
* 2 cups sugar (can use 1/2 dark brown sugar and 1/2 granulated sugar)
* 1/4 teaspoon salt
* 1 cup cold water
* 1 tablespoon vanilla
Combine cocoa and sugar and blend until all lumps of cocoa are gone. Add water and salt and mix well. Cook over medium heat, bringing it to a boil. Keep boiling until thick, stirring to keep from overflowing. Remove from heat and let cool. When cool, add vanilla. This is great for chocolate milk, hot cocoa, and ice cream topping.
Note: This is NOT fudge sauce. It is fat-free syrup and will not be as thick as fudge.
Hot Fudge Sauce
1 c. white sugar
2 tbsp. flour
1/3 c. cocoa
2 tbsp. butter
1 c. milk
Mix together in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil until sauce thickens. (Hot fudge sauce will continue to thicken as it cools.)