Guest guest Posted August 10, 2001 Report Share Posted August 10, 2001 Kendra, Thanks for such a great idea! island girl >Kendra Blythe <Bluenote777 > > > Mix It Up! >Thu, 9 Aug 2001 15:50:05 -0400 > >Introduction >Have you ever found yourself in any of these situations? >It's 5:30 on a busy Friday afternoon when you realize that you forgot to >get groceries. The children are cranky, and the last thing you need is a >trip to a crowded supermarket. >Your teenage daughter is heading off for college soon. Her apartment has >a small kitchen, but you're worried that she'll never use it and will >instead rely on the convenience of take- out food when time is tight. >You're trying to think of a practical, inexpensive gift for vegetarian >friends. >All of the above. >The solution? Pre-measured, pre-packaged mixes that you can put together >with few ingredients and minimal hassle. By making your own mixes, you >can control the quality of ingredients. You can also control fat and salt >content. >Dry mixes will keep well for several weeks; so have a variety on hand for >last minute meals or snacks. Just be sure to package them carefully in >air-tight jars or bags. >Dry Mix Recipes >All the following mixes can be prepared quickly. If you'd like to make >them all, you'll need only an hour or two. Many of the ingredients are >probably in your pantry already. >CINNAMON RAISIN APPLE MUFFIN MIX >(Makes 12 muffins) >A fast after-school snack. >2 cups whole-wheat pastry flour or unbleached all-purpose flour >1 teaspoon ground cinnamon >1 teaspoon baking powder >1/2 teaspoon baking soda >1/4 teaspoon salt >1/2 cup raisins >Whisk together first six ingredients and store in an airtight container. >Package raisins separately. >Attach these instructions: To prepare, preheat oven to 350 degrees. Mix >together 1 cup apple juice, 1/2 cup applesauce, and 2 Tablespoons canola >oil. Add dry ingredients and raisins and stir until just combined. Spoon >into lightly oiled muffin tins, and bake for 20 to 25 minutes, or until >middle is done. >Total Calories Per Muffin: 128 >Fat: 3 grams >VEGETABLE DIP MIX >(Serves 12 -- Prepared dip makes about 1-1/2 cups) >Keep an unopened aseptic carton of silken tofu in the refrigerator for an >almost instant cold dip to serve with veggies or fat-free crackers. >2 Tablespoons dried parsley flakes >1 Tablespoon plus 1 teaspoon dried minced onion >1 teaspoon garlic powder >1/2 teaspoon dried dill or dried basil (optional) >1/2 teaspoon salt >1/8 teaspoon black pepper >Store ingredients in an airtight jar or plastic bag. (If you'd like, you >can grind them first in a blender or spice grinder.) >Attach these instructions: To prepare, blend Vegetable Dip Mix with 10.5 >ounces chilled soft silken tofu and 1 to 2 Table-spoons vinegar or lemon >juice. >Total Calories Per 2 Tablespoons Serving As Prepared: 16 >Fat: 1 gram >MACARONI AND TVP SKILLET MIX >(Serves 4) >This quick dish will please children and adults alike. >1-1/2 cups dry elbow macaroni >1 cup dry texturized vegetable protein (TVP) >3 Tablespoons dried minced onion >2 Tablespoons dried parsley >1 teaspoon dried oregano >1 teaspoon dried thyme >1/2 teaspoon salt >Combine all ingredients, and store in an air-tight jar or plastic bag. >Attach these instructions: To prepare, pour one 28- ounce can tomatoes >with juice into a large skillet or saucepan. Crush the tomatoes, add 2 >cups water, and bring to a boil. Add Macaroni and TSP Skillet Mix. >Simmer, covered, for 15 minutes, or until macaroni is tender, stirring >occasionally to prevent sticking. Add more water if necessary. If you'd >like, add 1 cup frozen peas during the last five minutes of cooking. >Total Calories Per Serving As Prepared: 268 >Fat: 2 grams >LONG-GRAIN AND WILD RICE MIX >(Serves 5) >Serve as a side-dish, or as a main dish surrounded by steamed vegetables. > >1 cup long-grain brown rice >1/2 cup wild rice >1 Tablespoon dried parsley >2 teaspoons Spike or other all-purpose seasoning >1 teaspoon dried thyme >1/4 to 1/2 teaspoon salt (optional) >Mix ingredients and store in an air-tight container. >Attach these instructions: To prepare, bring 3-1/4 cups water to boil in >a medium saucepan. Add Rice Mix, cover, and simmer for 50 minutes. Remove >from heat, and wait 10 minutes before fluffing with a fork. >Total Calories Per Serving: 194 >Fat: 1 gram >SAUCEPAN STUFFING MIX >(Serves 5) >Dress up an otherwise ordinary meal with this fast, flavorful stuffing. >Six 1-1/2-ounce slices of whole-grain bread, cubed, and dried in a 250 >degree oven for 45 to 60 minutes >1/3 cup pecans, chopped >2 Tablespoons dried parsley flakes >2 teaspoons poultry seasoning >1/2 teaspoon dried rosemary >1/2 teaspoon dried ground fennel seed >1/4 teaspoon salt (optional) >Combine all ingredients and store in an airtight container. >Attach these instructions: To prepare, heat 1 cup water to boiling in a >large saucepan. Remove from heat, and add stuffing mix. Stir well, and >add a bit more water if necessary to make the stuffing barely moist >without being mushy. Return to heat, cover tightly, and steam on low heat >for 10 minutes. Fluff with a fork before serving. >Total Calories Per Serving: 186 >Fat: 7 grams >BURGER MIX >(Makes 8 patties) >Serve on a bun with your favorite condiments. >1 cup dry garbanzo beans, ground to a flour in a coffee grinder or >high-powered blender >1 cup rolled oats, ground to a flour in a blender or food processor >1/2 cup short-grain rice, ground to a flour in a coffee grinder or >blender >1/4 cup sesame seeds >2 Tablespoons dried parsley flakes >1 Tablespoon dried, grated lemon peel >1/2 teaspoon garlic powder >1/2 teaspoon salt >Combine all ingredients and store in an airtight container. >Attach these instructions: To prepare, stir together Burger Mix and 1- >2/3 cups water. Allow mixture to stand for 15 minutes. With wet hands, >form mixture into 8 patties. The patties will be quite moist, but they >will firm up as they cook. Cook the patties on a lightly oiled non- stick >skillet until browned on both sides (turn once). >Total Calories Per Patty: 200 >Fat: 4 grams >CAROB DATE BROWNIE MIX >(Makes 16 large brownies) >These moist and chewy brownies are sweetened with dates. Serve them warm >from the oven with a cold glass of soy milk or almond milk. >1-1/2 cups whole-wheat pastry flour or unbleached all- purpose flour >1/4 cup carob powder >1 Tablespoon instant grain beverage powder >1/2 teaspoon baking powder >1/2 teaspoon baking soda >1/4 teaspoon salt >8 ounces pitted dates >Sift together first five ingredients. Store in an air-tight container. >Store dates separately in an air-tight container or in the original >package. >Attach these instructions: To prepare brownies, preheat oven to 350 >degrees. In a blender or food processor, blend 2 cups vanilla soy milk >and dates until almost smooth (small chunks of dates are okay). Set >aside. Pour flour mixture into a mixing bowl. Add date mixture, and stir >well to combine. Spread evenly in a lightly oiled 9 " X 13 " baking pan. >Bake for 20 minutes, or until middle is done. Cut into 16 brownies. >Total Calories Per Brownie: 114 >Fat: 1 gram _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
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