Learning to cook from scratch is a wonderful thing to learn for both moms and daughters. There is a wonderfully satisfying feeling when you are able to make nourishing good food for your family.
Does everything have to be made from scratch? No. But the more you learn to make from scratch the better trained you and your daughters will be. Another great reason to learn to cook from scratch is that you will know what is going into your food. Have you read any food labels lately? It is astonishing how many ingredients can go into the simplest of foods and the majority of the ingredients sound like strange chemicals.
I know many families that have special diets – like the sweet wife that I know whose husband has a strict diet due to health issues, to the young mom whose daughter is on a rotation diet consisting of different grains, fruits, veggies, etc. on a four day rotation, or the mom who just learned she has diabetes, and the wife who now has to provide a low-sodium diet for her husband.
There are more and more people who are having special dietary needs. The more we learn about nutrition and cooking from scratch, the better prepared we will be (as well as our daughters).
Our family has recently had to switch to a gluten-free diet due to health reasons. While it has been a big learning curve for us, it has also been a great blessing. Not only are we making most of our food from scratch and being intentional in what we are eating, we are experiencing greatly improved health.
Lets start with a breakfast meal that can be made ahead and put in the freezer for an easy morning. Just plan on an hour or so and you will have several breakfast meals ready to go. And you will know exactly what is in them!
The pancake recipe is I share here is gluten-free (GF) and requires some different types of flours so if you don’t need to cook gluten-free just replace the flours with regular wheat or all-purpose flour. You may need to tweak it a little or just use your own favorite pancake recipe.
Double, triple or quadruple these recipes to make plenty for the freezer.
1 cup GF flour blend
1 TB evaporated cane juice or sugar
2 tsp GF baking powder
1/4 tsp salt
1 cup milk
1 tsp GF vanilla extract
2 TB melted butter
Mix together the flour, sugar, baking powder, and salt in a bowl. Add the egg, milk, and vanilla and mix. Add the melted butter and mix just until the ingredients are combined. Heat griddle or skillet to medium-high. Grease with butter or nonstick cooking spray.
Pour or dip the batter onto the griddle or skillet. I like to use a large cookie scoop to make them all around the same size. Cook until bubbles form on the surface and then flip the pancakes and cook other side until golden brown.
Variation: Add 1/2 to 1 cup of fresh or frozen blueberries to the batter.
(This recipe came from the Artisanal Gluten-Free Cooking cookbook.)
1 lb. ground turkey
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp ginger
1/4 tsp dried basil
1/2 tsp thyme
1/2 tsp sage
1/2 tsp salt
Mix all the ingredients and chill for an hour or two. Chilling the mix helps to enhance and blend the flavors as well as helps when forming the patties. Make into patties and fry in a skillet with a little butter or on a griddle. Cool and then freeze. If you don’t have all of the spices you can make it without using them all, except the sage. The sage gives adds a great sausage flavor.
Homemade Maple Syrup
2 cups evaporated cane juice or sugar
1 cup water
1 tsp. maple extract
Bring evaporated cane juice and water to a slow boil, stirring constantly. Remove before it comes to a full boil. Stir in the maple extract. Store in a jar in the refrigerator.
When freezing pancakes or sausages you have a couple of options. It depends on how much room and time you have.
1. Place them on a tray in a single layer, freeze and then put them into freezer bags.
2. Put them in freezer bags with wax or parchment paper in between, so they don’t stick to each other and you can easily pull out just what you need without thawing the entire bag.
What are some of your favorite make-ahead breakfasts?
Please share in the comments section so we can learn from each other.
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