Cooking Thursday

We are living on a very limited budget.  I have to be very creative on what I make and use.  I have started making a lot of our own "convience" mixes.  Not only do they save us a lot of money, they are also better for you.

Chili Mix

1 cup dried chili peppers

1/4 cup cumin

2 tablespoons garlic powder

1 tablespoon oregano

1 tablespoon cayenne pepper

Use more or less cayenne pepper according to taste. Remove stems and most of the seeds from the peppers. Shred coarsely. Put all ingredients in a blender or food processor container and whirl until powdered. Let chili powder settle before removing food processor lid (This comes from experience!! LOL!).  Place in glass jar to store.  To use I start out with 1 tablespoon of the dry mix then adjust as I like.

Soup Mix

2 1/2 cups green split peas

2 1/2 cups lentils

2 1/2 cups pearl barley

2 s c alphabet macaroni or rice

1 c dried onion flakes

1/2 c celery flakes

1/2 c parsley flakes

1 1/2 s t. thyme, optional

1 1/2 s t. white pepper, optional

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 c. of mix.

TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.

MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.

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