Tuesday, March 3, 2015
Monday, November 23, 2009
All of the information on this blog has been transferred to the following website:
If you have enjoyed using the information on this site, please bookmark the above site. The website allows me to organize the information in a more user-friendly manner.
Friday, November 13, 2009
Thanks Joyce for a great class on using beans! We learned so much! And we saw how easy it is to use beans in cooking and learned how nutritious it is as well!
Beans can be easily ground into flour – just feed them through the wheat grinder slowly. Keep bean flour on hand to use for thickening sauces and soups, add 1/4 cup of bean flour to cookies and pancakes, or make some instant refried beans by stirring bean flour into boiling water. You can also puree beans and use them instead of oil in your breads. Use the lighter beans for lighter breads and darker beans for darker breads.
Joyce also showed us her white bean dip made with Italian Seasonings. She substitutes this for mozzarella cheese in her Lasagna.
Check out the recipes on slide share if you would like to try some of these new ideas with beans.
Tuesday, November 10, 2009
This class will be held at 10:00 am. If you are interested in attending, please email Tammy. This class will help you learn how to use all those beans in your food storage. We will learn about turning our beans into convenience foods through pressure canning, pre-cooking and freezing, or grinding beans into flour. These are some great techniques to learn and you can add some delicious bean dishes to your family meal plans.
Friday, October 16, 2009
Thanks for your interest in alternative grains! This has been an educational experience for all of us as we explored the uses of Amaranth, Kamut, Millet, Quinoa, Buckwheat and Teff. We also discovered more food options when you are on a gluten free diet. If you would like to learn more about alternative grains, just click on the link to the left. (Slideshare) and your will find several documents.