Preparing Your Balanced Pantry Experience
Homemade Condensed Milk

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup butter or margarine
  • 1 1/4 cup powdered milk

Instructions

  1. Combine sugar, water, and margarine or butter and microwave for 2 to 2.5 minutes or until boiling. Remove from microwave and add powdered milk and stir until smooth. Mixture can also be processed in a blender.
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Rita's Mandel Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Variable

Rita's Mandel Bread

Ingredients

  • 3 cups all-purpose flour, not sifted
  • 2 tbsp baking powder
  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 tsp each vanilla extract and almond extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup ground almonds

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix flour and baking powder and set aside.
  3. Beat eggs, add sugar, and stir until smooth.
  4. Add oil, extracts, chocolate, and almonds to egg mixture and stir to combine.
  5. Fold in flour to egg mixture and mix until doughy.
  6. Form dough mixture into oblong log on cookie sheet. Dough will begin to spread.
  7. Bake for 35 minutes.
  8. Transfer cookies to wire rack to cool. Once cool, transfer to cutting board and slice lengthwise into pieces.
  9. For crispier cookies, put cookies back on cookie sheet after cooling and slicing and broil for 3 minutes. Turn cookies over and repeat for another 3 minutes or until toasted. Watch closely so cookies don't burn.
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Recipes
Rita's Mandel Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Variable

Rita's Mandel Bread

Ingredients

  • 3 cups all-purpose flour, not sifted
  • 2 tbsp baking powder
  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 tsp each vanilla extract and almond extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup ground almonds

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix flour and baking powder and set aside.
  3. Beat eggs, add sugar, and stir until smooth.
  4. Add oil, extracts, chocolate, and almonds to egg mixture and stir to combine.
  5. Fold in flour to egg mixture and mix until doughy.
  6. Form dough mixture into oblong log on cookie sheet. Dough will begin to spread.
  7. Bake for 35 minutes.
  8. Transfer cookies to wire rack to cool. Once cool, transfer to cutting board and slice lengthwise into pieces.
  9. For crispier cookies, put cookies back on cookie sheet after cooling and slicing and broil for 3 minutes. Turn cookies over and repeat for another 3 minutes or until toasted. Watch closely so cookies don't burn.
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Something many people don’t know about me is that I was a vegetarian for 9 years! One morning in sixth grade I woke up and told my mom I wasn’t going to eat meat anymore, and it wasn’t until one late night in college when I felt I must have a bacon burger from Checker’s that I butchered my my meat-free days (yes, I broke a 9 year meatless streak with a Checker’s burger and no, it did not make me sick!). While I do love a good burger, I also love a good veggie burger. Over the years I’ve tried countless packaged brands of veggie burgers but I never found one that I really liked, and it always seemed like the ingredients weren’t offering the same nutritional benefits as patties from whole plant sources. I’ve experimented with making my own veggie patties but until recently I could never get them to stay together! For some reason, even when I followed recipe directions precisely, my patties would always fall apart! This past weekend I tried again to make the perfect veggie burger and I think I finally have it down pat! The key to getting your veggie patties to stay together is draining and drying the beans and other wet ingredients before mixing.   I analyzed the nutrients using ESHA Food Processor and each patty has about 258 calories. The actual calorie content is probably a little lower considering some of that is from the cooking oil and not all of the oil is absorbed by the patty. The sodium is mostly from the beans. While I used reduced sodium beans, using low sodium beans can help lower the sodium content even more. Soaking and cooking dry beans to use for the patties is even better if you have time for that. The other plus about this recipe is that both of my daughter’s loved it! According to my 4 year old it was “very delicious!” If you want to spice it up, try adding some cayenne pepper!  
Delicious Black Bean and Quinoa Burgers That Won’t Fall Apart

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 patties

Serving Size: 1 patty (~200 grams)

Calories per serving: 258

Fat per serving: 9

Delicious Black Bean and Quinoa Burgers That Won’t Fall Apart

Ingredients

  • 2, 15-ounce cans reduced sodium black beans
  • 1 cup Quinoa, cooked
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped zucchini (skin on)
  • 3 cloves garlic
  • 1 egg
  • 1/2 cup wheat bran
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt (optional)

Instructions

  1. Turn burner to medium and heat 1 tablespoon of oil in saute pan. Add cumin, onion powder, and pepper to the oil as it heats. Cook for about two minutes.
  2. Add carrots, onion, garlic and zucchini to pan and saute until soft, about 3-5 minutes.
  3. While the vegetables are cooking, drain and rinse the black beans and pat dry with a paper towel or dish rag.
  4. When vegetables are finished cooking, drain and pat dry to remove extra moisture.
  5. Place vegetables and black beans in food processor and add quinoa, wheat bran, egg, and salt. Puree the mixture until smooth. While the patties are pureeing, heat 1 tablespoon of oil in the same pan used to cook the vegetables.
  6. Scrape mixture from food processor and form 6 patties.
  7. Cook patties, 3 at a time, for 4-5 minutes on each side.

Notes

Carbohydrate 35 grams Protein 10 grams Fiber 3 grams Sugar 2 grams Sodium 340 Trans fat 0 grams Cholesterol 31 grams Sodium 340 milligrams

                   
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