Zucchini Pasta Sauce

Many gardeners find themselves with an overabundance of zucchini at some point during the summer months.  Perhaps you are that home gardener or maybe you find yourself being the lucky recipient of a friend or neighbor's harvest who has a greener thumb than you.  For me, what comes out of my tiny garden depends on the year and what seems like pure luck to me.  If you somehow find yourself without a garden fresh zucchini it is also inexpensive and plentiful in the grocery stores at this time of year.
Combining a White Sauce with the typical Red, this recipe is a great way to use some garden produce up and is a delicious way to sneak a few healthy vegetables into the most reluctant veggie eater's diet. Besides serving up a portion of hidden vegetables here, I also like this recipe because it serves a lot of people without using a lot of meat.  I'm sure you could omit the meat completely if you are vegetarian and still partake of dairy or if your budget simply does not stretch far enough to allow you to use the meat you have in your pantry at the moment.  Either way, serve this with a spoonful (or two) of mozzarella or freshly grated Parmesan over a cup of Bowties or other favorite pasta.  Along with freshly baked bread sticks and a garden salad you've got a complete meal.  Serves 7 - 8.  Enjoy!

Red Sauce

1/2 lb. ground beef or Italian sausage
1 onion, chopped (or 3 Tbsp. dried onion)
5-6 garlic cloves
2 (15 oz.) cans diced tomatoes (Italian Style works nicely)
1 (15 oz.) can tomato sauce
1 zucchini, chopped or shredded
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tsp. sugar
1/4 tsp. baking soda (to neutralize acid)
Salt and Pepper to taste
Dried Parsley or Italian seasoning, to taste

In large saucepan, brown the meat.  Saute onions until tender once meat is cooked through.  Toss in garlic and lightly cook until fragrant.  Add the remaining Red Sauce ingredients and simmer on low with lid on for about 1 hour, stirring occasionally.  After one hour, vegetables should be tender.  You can use an immersion blender at this point if you intend to really disguise the vegetables or you can keep the texture of the sauce if you like.  Make the White Sauce and boil the noodles at some point while the Red Sauce is simmering.

White Sauce

1/4 c. butter (no substitutes)
1/4 c. flour
2  1/2 c. milk (try using powdered milk for at least half if you are trying to rotate it out of storage. Powdered milk incorporates nicely when you cook it on the stove top.)

In a medium saucepan melt butter over medium-low heat.  When melted, whisk in flour until combined.  Slowly add milk, whisking constantly until slightly thickened.

When Red Sauce is prepared stir in the White Sauce until combined.  Serve with a box of prepared Bowties or other favorite pasta and sprinkle with mozzarella or Parmesan.

Food Storage–Mix It Up

The secret to saving money by using a food storage is that you buy larger quantities at a time of basic products that make just about anything you could wish for.  And having basic products on your shelf that make anything and everything is key in rotating successfully through your short term storage while at the same time incorporating long term storage items that just need a slow rotation.
And the secret to convenient homemade products from your kitchen, that don’t include “corn syrup” as the second ingredient and 35 preservatives is… a mix!  Box mixes from the store are quite popular for their time saving qualities so why not make your own?  I guarantee your home mix will produce a better tasting product as well.  Plus you can control things like sodium according to your taste or medical need.
Here are some of my favorite basics but there are whole books out there and sections of cooking magazines dedicated to homemade mixes.  Make-A-Mix is my favorite reference for this and though originally published in the 1970’s and ‘80’s it is still available through Amazon.  Remember too, that you can make a mix from any of your favorite recipes simply and quickly by dividing out the dry ingredients or spices into Ziploc bags, stored in airtight containers and instructions written on a handy label or piece of masking tape.  Make the label pretty or hide the piece of tape on the bottom of the jar but label everything so you don’t forget and keep the instructions handy to keep the mix convenient.  And do your part for the environment by re-using large plastic containers from previous bulk purchases.  It’s easy to save a bundle on storage ware this way, too.
Go wild and make cooking with food storage “convenient”!

Mix Recipes:
Basic Quick Mix – (Use in any recipe calling for Bisquick) From Make-A-Mix
8 1/2 c. all-purpose flour
4 Tbsp. baking powder
1 Tbsp. Salt
2 tsp. Cream of tartar
1 tsp. baking soda
1  1/2 c. dry milk
2  1/4 c. shortening
In a large bowl, sift together all dry ingredients.  Blend well.  Cut in shortening with a pastry blender until mixture resembles cornmeal in texture.  Label with date and contents.  Store in a cool dry place.  Use within 3 months for best results.
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Brownie Mix – From Make-A-Mix
I must have dozens of brownie recipes but if I ever want something really fast or easy for the kids to tackle on their own, this mix is great.  And it doesn’t have that “box” lack of flavor either.

6 c. flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 can (8 oz) unsweetened cocoa powder
In a large bowl, combine all of the above ingredients.  Stir with a wire whisk until everything is evenly distributed.  Put in a large, airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 3 months for best results.
There are cake, cookie and “mud” recipes to go with this mix but you’ll have to buy the book for those. 

Brownies
1/4 c. butter, melted
2 eggs, beaten
1 tsp. vanilla extract
2 1/2 c. brownie mix
*1/2 c chopped nuts or chocolate chips if desired.
*Brownie Topper if desired
Preheat to 350 degrees.  Grease and flour 8x8 square baking dish.  Combine melted butter, eggs, vanilla and brownie mix.  Stir in nuts or chips if desired.  Bake 30 – 35 minutes until edges just separate from pan.  Top with brownie topper of your choice or serve plain.
*Sprinkle with 1 c. chocolate chips over warm brownies and put back in warm oven for a minute or two until melty.  Spread evenly over the top.  Sprinkle with nuts or colored sprinkles.
*Sprinkle lightly with powdered sugar.
*Marshmallow Surprise (EXTRA sweet but my very most favorite!)
Sprinkle warm brownies with marshmallows to cover the top.  Warm in oven until enlarged and melty, 2-3 minutes.  Bring 1/4 c. milk or evaporated milk (both work) 1/4 c. butter and 1  1/2 Tbsp. cocoa to a boil stirring constantly.  Remove from heat.  Add to 1  1/2 c. powdered sugar in a bowl.  Stir in vanilla and pour over top of marshmallows or beat on medium with a mixer until thicker and then frost.
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Pancake Mix (Adapted from Make-A-Mix)
This mix makes waffles as well as several other dishes including a coating for a pan fried sandwich.  And there are other mixes that make other types of pancakes as well.  You might just have to get a hold of a copy of this book.
A large pretzel barrel from Sam’s Club can be re-used for this mix to hold a triple batch; good for a family that triples or quadruples the pancake recipe for every family meal we make of them.
2 c. Powdered milk
8 c. flour (this is a good place to incorporate 1/2 wheat flour)
1/2 c. sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt
Combine until all ingredients are evenly distributed.  Store in container with a tight fitting lid.  Label and date.  Attach pancake recipe to container to keep things convenient.  Use within 6 months for best results.
Buttermilk Pancakes - My favorite simple pancakes for ease as well as taste.  We make a meal out of these every February during “Maple Sugar Days” and use REAL maple syrup on them for a treat.
1 egg
2 Tbsp. vegetable oil
1 c. water
1  1/2 Tbsp. lemon juice (optional)
1  1/2 c. Pancake Mix
In bowl combine all ingredients.  Let stand 5 minutes.  Lightly spray, butter or oil frying pan.  An ice cream scoop works well for pouring out desired amounts of batter on pan.  Cook until bubbly and flip.  Serve with the usual pancake toppings of your choice.
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Seasoning Packets
For these, line up as many plastic bags for the mix as you desire and measure out dry seasonings into each bag, assembly line style.  Store in an airtight container with like seasoning packets.
For Salad dressings I use pint jars.  Although the seasoning takes up just a small space in the jar a pint is the perfect size for mixing the wet ingredients in with the seasoning.  The jar is convenient for mixing, and refrigerating and it looks kind of pretty on the table.  I tape a list of the wet ingredients to add in and this makes it easy enough that my children can mix up the salad dressing when it is their turn for dinner prep. as they rotate in and out of that task.
Onion Seasoning Mix
Use in any recipe that calls for Onion Soup Mix. 
4 Cubes Beef Bouillon (Use a kitchen mallet on them before they are unwrapped and they will crumble easily)
8 tsp. dried minced onion
1 tsp.onion powder
Add each ingredient to each packet that you make of this seasoning mix.
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Cheese Spread 
Add 1/2 of the onion seasoning mix to 1 block of cream cheese (stock up on cream cheese when it goes on sale for .90 – $1… check the expiration.  It lasts for months, unopened).  Mix together and then add 1 c. shredded cheddar.  Spread on crackers and top with tomato slices or use on sandwiches with deli-meat.
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Pork Marinade – Crock Pot
3-4 lb. pork tenderloin
1 packet onion  seasoning mix
1 onion, chopped
3 Tbsp. soy sauce
1 c. water
1 can lemon-lime soda or ginger ale
3 cloves garlic, minced
salt and pepper to taste.
Place pork in slow cooker.  Sprinkle with soup mix and onions.  Pour soy sauce, water and soda over the meat and seasoning.  Spread garlic over pork and sprinkle with salt and pepper.  Cover and cook on high 2-3 hours or on low 4-5 hours. 
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Taco Seasoning Mix – (From Make-A-Mix)
2 tsp. instant minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. cayenne (red) pepper
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. ground cumin
Add one packet with 1/2 cup water to your favorite recipe calling for taco seasoning mix.  Great with beans!
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Sloppy Joe Seasoning Mix
Add to each packet you wish to make:
1 Tbsp. instant minced onion
1 tsp. black pepper
1/2 tsp. salt
1 tsp. cornstarch
1/4 - 1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. celery seed
Brown ground beef and a green pepper if you have one; drain excess grease.  Add Sloppy Joe Seasoning packet with 1/2 c. water and 8 oz. can tomato sauce.  Heat and serve over buns. 
Spaghetti Seasoning Mix
The one thing I knew how to make for dinner when I got married remains one of my best loved recipes.  I’ve tweaked it a little and now I’ve turned it into a mix to save time and make busy nights easier.  To prepare this use the seasoning packet and follow the instructions for Spaghetti Sauce found under “recipes” or “tomatoes” here on my blog just adding the wet ingredients and meat if you wish.
Line up your plastic baggies and make as many packets as you think will be helpful.
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. cornstarch
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. sugar

3/4 tsp. Italian seasoning
1 beef bouillon cube
1 bay leaf
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Italian Seasoning Mix
Make your own Italian Dressing… you’ll never go back to the expensive store bought bottles.
Make packets each containing:
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper (adds flavor, not heat)
3/4 tsp. Italian seasoning
1/4 tsp. black pepper
Directions: Add one packet to a pint jar with:
1/4 c. vinegar or white wine vinegar
1/4 c. lemon juice
4 cloves garlic, minced
1 c. canola oil
1/3 c. Parmesan cheese
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Home-style Ranch Dressing
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
2 tsp. instant minced onion
1/8 tsp. black pepper
1/4 – 1/2 tsp. salt or seasoned salt
1/8 tsp. dry mustard
Directions:  Add one packet to a pint jar with:
1 c. mayo
1 tsp. lemon juice
2/3 c. milk
1/4 tsp. vinegar
*** Substitute up to 1 c. sour cream or plain yogurt for milk and use as a dip for fresh vegi sticks.

Don’t forget, homemade mixes make great gifts when they are attractively packaged and the directions are given.  They are economical and generally well received. 

They are a gift of time;  your time that will save the recipient time.

Cooking With Food Storage - Dry Powdered Milk

I don't know too many people who look forward to the next time they can have a nice tall glass of reconstituted powdered milk.  In fact, it's my personal opinion that there isn't much that is worse tasting to drink.  Since powdered dry milk tends to be a more expensive item on the shelf of any food storage I really battled with wanting to keep it on my shelf just in case that became my sole nutritional source of calcium.  How could I justify spending precious cash on something that I didn't like and didn't know how to use let alone rotate?  So I've learned a few things.  Non-Instant Powdered milk has a 20 year shelf life according to www.providentliving.org but milk develops an "off taste" as it ages making it less desirable to drink than it already is.  But unless spoilage occurs from moisture, insects, rodents or contamination it is safe to intake and it does retain some if its nutritional value.  If it has truly spoiled then it can be used as a garden fertilizer.
Why Use Powdered Milk?  This is a basic food storage item needed for good nutrition.  There are so many things you simply cannot make without milk and should it ever become necessary to live on solely what is on your pantry shelf you would miss the milk.  It is important to think of milk in terms of optimal shelf life rather than waiting until it is too old to use.  So while powdered milk may be less desirable to drink plain you can rotate through it by cooking with it and in fact it is truly unnoticeable when used this way.  The last birthday cake I made had powdered milk used in place of regular milk and nobody but me even knew.  Neither the taste nor the product was affected negatively at all.  I now routinely use powdered milk in many dishes and natural rotation of powdered milk in my food storage occurs because of it.
Everyday Uses:
*Make it "drinkable" by doing a 1/2 & 1/2 mix of it with your regular milk.
*Add it to the dry ingredients in any recipe calling for milk.  You need 1/3 cup dry milk powder for each cup of milk needed and add to dry ingredients.  Then simply replace milk amount in recipe with water. 
*I use dry milk in rolls, breads, biscuits, buttermilk, pancakes, cream soups, macaroni & cheese and homemade yogurt.
*Dry milk can be used in mashed potatoes, cooked cereals, whipped topping, evaporated milk, sweetened condensed milk, hot cocoa and smoothies.
*Instant and Non-Instant dry milk can be used interchangeably but Instant cannot be stored for as long.
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Favorite Recipes

Macaroni & Cheese
It takes about 4 boxes of Mac&Cheese from the store to feed my family one meal.  That expense adds up quickly but for a fraction of the price and just as much ease I can create Macaroni and Cheese in my own kitchen that is much better tasting with real cheese.  And no one will guess that powdered milk is used in this creamy goodness.  After many mac & cheese recipes this one is our hands down favorite and travels well in lunch box thermoses.
3 Tbsp. butter
1 pound macaroni noodles (or other small tubular noodle or pasta shell)
3 Tbsp. flour
3 c. milk (or 1 c. dry milk and 3 c. water)
2 c. shredded cheddar cheese
2 tsp. salt
Cook the pasta according to package directions.  Drain and set aside.
While pasta cooks; in a large pot melt 3 tbsp. butter over low heat.  Add flour and stir until you have a bubbling, golden paste.  Slowly stir in milk (or water and powdered milk) and bring to a boil.  Then remove from heat.  Add salt and cheese.  Stir until melted and you have a thick and creamy sauce.  Pour drained macaroni noodles back into the pot of sauce and stir until noodles are completely coated with cheese.
Serve hot and enjoy!
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Yogurt
I started making my own yogurt last year.  I had been curious for a while to try it but as my grocery budget decreased last year to meet rising medical and retirement contributions and then decreased again all while food prices have been going up I needed to figure out how to keep our budget balanced.  Then when I saw that each container of yogurt (and there were four of them) I was purchasing was nearly as much as the gallon of milk I had in the cart I took my opportunity.  It was time to experiment.  Women in many countries make yogurt and I like the health benefits of eating it.

The first time I made yogurt I think I was the only one who ate it and I used it in smoothies all week.  Now I actually have my children telling their friends at the lunch table “sorry!  I already ate it all up” referring to their container of yogurt.  I like to use this yogurt for smoothies still but it is excellent with homemade granola as a topping for breakfast.  And if you want a yummy dessert, add a spoon of homemade chocolate sauce and give it a stir.  It tastes like “chocolate underground”, a flavor of yogurt that Stoneyfield puts out.  Admittedly I only incorporate a small amount of powdered milk to increase the thickness of this yogurt but if you search you will find that some people only use powdered milk for their yogurt.  I just haven’t experimented that far myself yet.  Here’s what I do:
4 1/2  cups milk  (any fat level, as long as it is not ultra-pasteurized)
3/4 c. plain yogurt as “starter” (After researching yogurt making and asking around on the internet I came to the conclusion that Stoneyfield Organic is best for this purpose so that is what I use.  You are looking for a yogurt with LOTS of active yogurt cultures)
3 Tbsp. powdered milk
pinch of salt
Heat milk to 180 degrees in a saucepot on the stove on medium heat.  This takes about 30 minutes.  Use a kitchen thermometer and do not overheat.
Pour heated milk into a 2 quart casserole dish with a lid and whisk in powdered milk.  Cool, uncovered, to 110 degrees.  Stir in plain yogurt.  When blended, cover with lid and put in the oven on the “proof” setting.  Or wrap in a towel and set in a warm place.   Leave in warmth 5-7 hours until firm.  (If you have liquid on the top of your yogurt try reducing the time and/or/warmth the next time).  You can also use canning jars for this process after mixing the milk and starter.
Refrigerate for 2 hours before serving.
*** Spoon out 3/4 c. of your yogurt to save for your next “starter”.  You can continue to save out starter 3-5 times before it gets too “weak” to make a firm enough yogurt. 
***Add a pinch of salt and sweeten if desired.
Sweeteners include:

2/3 c. sugar and vanilla
1 1/2 c. jam
2/3 c. sugar and 1/3 c. cocoa and 1/2 tsp. vanilla
1/3 c. maple syrup or honey

Make a smoothie w/frozen fruit.  Add additional sweetener to taste.

***If you opt for leaving it as plain yogurt or just save some out as plain you can use this yogurt in any recipe calling for sour cream to lower the fat.  It is especially good stirred into a rice and bean mixture or pork and rice mixture for enchiladas.  It adds a nice creaminess and flavor to them as well as to mashed potatoes.
***Your yogurt is safe to eat as long as there is no mold.  Be sure to store your yogurt in very clean containers so that mold growth is not encouraged.