All Purpose Cleaner Recipe

Ingredients:
3/4 tsp dish soap (any liquid dish soap)
2 tsp Ammonia
1/2 cup rubbing alcohol
1 1/2 cup water
Drop of blue or green food coloring so it looks like cleaner not water.

I have also started putting Essential oils.   Put a drop or two of favorite essential oil.   It's great smelling and adds that extra germ protection.

Directions:
Katie had gotten this recipe from Bonnie and she says it cleans real good and it's CHEAP!

Homemade Laundry Detergent

Description:
This recipe is found on happymoneysaver.com.   She has a photograph of all the ingredients if you have any questions.   We have been using this detergent for about two months now and I feel it really cleans our clothes.

Ingredients:
1 box Super Washing Soda (3 lb 7 oz)
1 box Borax (4 lb 12 oz)
1 box Pure Baking Soda (4 lb)
3 bars Fels-Naptha (5.5 oz)
1 container Oxy-Clean (1.3 lb)
1 container Downy Unstoppables for scent (28 oz)

Directions:
1.   Grate your Fels-Naptha bars.   You can use a cheese grater to do this, but you can also use your food processor.   Using the food processor grate the bar like cheese and then use the regular blade to grate down fine.

2. Combine all the ingredients listed above in a container of your choice. Mix well.

3.   This makes 18 lbs. of laundry detergent.

4.   Use only 1-2 Tablespoons per load.   It is very concentrated.

Smooth Southwestern Black Bean Soup

1 cup (1/2 pound) dried black beans, cooked or 2 cans black beans
2 tsp lime juice (or more if you want it limier)
1 clove garlic, crushed
1 1/2 tsp cumin
16 oz salsa
1-2 tsp red pepper flakes (or to your desired heat level)
1/2 cup sour cream
chicken broth until the consistency you like
1 pound cooked, shredded chicken
shredded cheddar cheese, sour cream, avocado slices, cilantro (all optional)

Combine cooked beans, lime juice, garlic, cumin, salsa, red pepper flakes and sour cream and blend with an immersion blender or put in a blender in batches (please be careful since this is HOT if you just cooked your own beans). Put in sauce pan and add chicken broth until it’s the right consistency for you. We like ours thicker, so I didn’t add hardly any broth. Stir in chicken (or serve grilled chicken on the side). Add garnishes to individual bowls and serve.

Whole Wheat Pancake Mix

8 Cups whole wheat flour                                                       

4 tsp salt

1/3 Cup baking powder

½ Cup sugar

1 ½ Cups powdered milk

1 Cup olive oil

Mix dry ingredients together in kitchen aid or with hand mixer, as mixing slowly add 1 cup olive oil.  Keep mixing until lump free.  Keep in refrigerator.  For pancakes add 1 cup mix to 1 egg + ½ - ¾ cup water. Can also be used for waffles.

Chewy Granola Bars

2 cups rolled oats
1 cup whole wheat flour ¾ cup dried fruit (craisins, raisins, bananas, strawberries, blueberries, mangoes, apples, etc.)
½ cup flax seeds, flax meal or wheat germ
½ cup crispy rice or your choice of nuts
1 tsp salt (I cut it down to ½ tsp)
½ tsp cinnamon
¼ cup brown sugar

½ cup canola oil
½ cup honey
2 tsp vanilla extract

Preheat oven to 350°. Spray a 9×13 pan with Pam, or double the recipe and put on a jelly roll pan. In a large bowl, stir together oats, flour, brown sugar, dried fruit, flax seeds, salt, cinnamon, and crispy rice/nuts. In a liquid measuring cup or bowl, thoroughly blend oil, honey, and vanilla; pour into oat mixture, and mix with spoon until the mixture is evenly coated. Press evenly into the prepared baking pan. Bake 25-30 minutes in the oven (it will still be very soft coming out of the oven). Cool completely in pan before turning out onto a cutting board and cutting into bars.  (If you turn it out while it’s warm, the mixture will fall apart, and you’ll get granola, or very misshapen bars.)

Chickpea n Gluten Nuggets

Description:A food storage substitue for chicken nuggets
Ingredients:1 c cooked chickpeas
2 tbsp olive oil
1/2 c vital wheat gluten (dry powdery stuff)
1/2 c bread crumbs (I used Italian bread crumbs)
1/4 c vegetable broth (or water)
2 tbsp soy sauce (or Worcestershire sauce)
1/2 tsp lemon zest (I didn’t have this and just squirted in a bit of lemon juice.)
1/2 tsp thyme (used a little less)
1/2 tsp paprika
1/4 tsp sage (used a little less)
¼ - ½ tsp garlic powder
additional oil for frying or bakingDirections:Step one Mash the chickpeas with the oil until there’s no identifiable chickpea matter left.
Step two Combine the rest of the dry ingredients in a bowl and stir through.   Add this to the mashed chickpeas.   Then add the wet ingredients and stir well to combine.   Knead the mixture in the bowl until the gluten strands begin to form and hold everything together (about three minutes, don’t do it too long or the nuggets will be chewy).
Step three Divide the dough into little chunks and form them into little balls (16), then flatten into nugget shapes.   Rub a bit of olive oil on both sides (I used about 1 Tbsp TOTAL) of the nuggets and place them on a baking sheet.
Step four Bake for 20 minutes on 200 C (ABOUT 400 F).   Flip nuggets and bake for an additional 8-10 minutes OR Heat up a thin layer of olive oil (about 2 Tbsp) in a 10″ cast iron skillet over medium-low to low heat. Add the nuggets, and cook for about 5-7 minutes on each side, or until golden brown

There is a version of this recipe but using 2 c raw gluten (wheat meat derived from whole wheat flour) at http://www.pennilessparenting.com/2010/02/wheat-meat-chickpea-cutlets-and-how-to.html