Monthly Archives: November 2017

Bean Guide

Guide to Beans

Dried beans or otherwise known as legumes are easy on the wallet and available all year-long.  Extremely easy to store (think long-term storage).  Beans are low in fat, gluten-free and full of nutrition.  Beans are easy on the food bill.  So what’s not to love about beans.

Beans can be used in dips, soups, stews, salads, casseroles and used in making some treats.

Here are some do’s and don’t for beans.

  •  Do keep the water at a gentle simmer when cooking beans to help prevent the skins from splitting.
  • Do add cold water to beans periodically during cooking to ensure they’re covered at all times.
  • Don’t add baking soda to beans.  It destroys the B vitamin thiamine and could negatively affect the flavor.
  • Don’t add tomatoes or tomato products to the pot until the beans are tender.  They slow down cooking time

Black Bean:  Small and black widely available and a staple in Latin American dishes.

Pinto Beans:  Medium size mottled pinkish tan, kidney-shaped.  Used in Latin American cooking.

Navy Bean:  Small white rounded bean.  Mild in flavor used in baked beans and a substitute for other white beans.

Cannellini Beans:  Large white Italian kidney bean, most often used in salads and soups.

Chickpeas or Garbanzo Beans:  Medium size, tan and acorn shaped.  Used in Mediterranean and Middle Eastern dishes.

Fava Beans or Broad Beans:  Large, green when fresh and brown when dried.  Used in Middle Eastern and Mediterranean dishes.

Kidney Beans:  Large, light or dark pink or red.  Used most often with rice and chili, stew and soups.

Lima Beans:  Small and large varieties in green, white or beige. Used in side dishes, casseroles and soups.

Great Northern Beans:  Large Kidney shaped and mild flavor.  Used in stews and with dips.

STORE BEANS:  Store in a dry and tightly closed container in a cool dark place.

SOAK BEANS:  Rinse and discard bad beans.  Place beans in a bowl cover with cold water.  Oak a room temperature for at least 8 hours.  Drain and rinse beans.

COOK BEANS;  Place soaked beans in a pan and add water to cover by 2 inches.  Boil uncovered, over medium heat for 1 hour or until tender.

Now go make some beans.  ENJOY!

http://www.candysfarmhousepantry.com/?p=2197  Brownie Black Beans

http://www.candysfarmhousepantry.com/?p=2214  Garbanzo Apple Cake gluten-free

Honey Mustard Pretzel Snacks

Honey Mustard Pretzel Snacks

Don’t purchase a bag of those pretzel snacks when you can easily make your own.  I just happen to make my own pretzel bites http://www.candysfarmhousepantry.com/?p=685  which you can find here with this link if you want to make your own.

Otherwise just purchase a bag of soft pretzels and you will be all set.  Plus you probably already have everything in your pantry ready to throw this snack together.  Word of warning the first batch will be gone in no time.  Make a double batch, you won’t regret that decision.

Honey Mustard Pretzel Snacks make a great food gift.  Make these for sports games, appetizer table and just for snacking in front of the tv.

Honey Mustard Pretzel Snacks

12 cups soft pretzels torn apart
2 Tablespoons butter or margarine
2 Tablespoon yellow mustard
1/4 cup honey
1/2 teaspoon garlic salt
1/2 cup onion powder

Pre-heat oven to 250 degrees.

Spray a large roasting pan with non-stick cooking spray.  Place torn pretzels inside.

In a sauce pan combine margarine, mustard, honey, garlic salt and onion powder.  Melt margarine and stir everything together.

Pour over pretzels and stir to mix and cover well.

Bake 1 hour.  Stirring every 15 minutes.

Cool and store in an airtight container.

ENJOY!

Vinegar Chocolate Cake

Vinegar Chocolate Cake

Honestly the old recipes are sometimes the very best.  This cake doesn’t take any fancy ingredients, everything is sitting in your pantry already.  Takes less than 10 minutes to stir together and 25 minutes to bake.

Makes a 8×8 cake and it is so moist that no frosting is needed.  Just dust the top with powdered sugar and call it finished.

Don’t let the title scare you off.  Can’t taste the vinegar at all.  So what does the vinegar do? Vinegar reacts with the baking soda to create a moist and tender crumb.

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons cocoa
1 Tablespoon vinegar
1 Tablespoon vanilla
1 cup warm water
6 Tablespoon oil

Preheat oven to 350 degrees.  Mix flour, sugar, baking soda, salt and cocoa in a medium bowl.

Add vinegar, vanilla, water and oil to the dry mix.  Stir everything together.  The batter will be runny.

Spray an 8×8 baking dish and pour batter in baking dish.

Bake for 25 minutes.

Let cool and dust with powdered sugar.

ENJOY!

Vinegar Chocolate Cake

Maple Granola

Maple Granola

This flavored packed maple granola delivers on taste and helps to keep your body healthy. With all these healthy ingredients you body can help fight off the winter yuck.

Pure maple syrup is manganese rich for jump starting your immune system.  Oats are full of beta-glucan to speed up your body’s protective white blood cell count.  Coconut is packed full of auric acid, which is a natural antiviral.

Done in 30 minutes, nothing should be stopping you from throwing together this quick and easy granola.

Ingredients

2 cups rolled oats
1/2 cup unsweetened coconut
1/2 cup pecans
3 Tablespoons olive oil
1/4 cup pur maple syrup

Preheat oven to 350 degrees.

Mix the oats, coconut and pecans together.  Add the olive oil and maple syrup.  Mix together.

Spread on a cook sheet and bake for 25 minutes.  Stir often.

Cool and store in an airtight container up to one week.

Double the batch easily.  Be sure to make extra to start giving as gifts to those special friends and family member.

ENJOY!

Maple Granola