Making Do

[Mother of Sons]

Charla try fried cornmeal mush! We ate it growing up. Basically you make cornmeal hot cereal but you pour it into a loaf pan and let it cook over night. The next day it is sliceable and you just give it a quick fry in a frying pan and serve with syrup or honey or fruit.

[knitlove]

Originally Posted by Mother of Sons

Charla try fried cornmeal mush! We ate it growing up. Basically you make cornmeal hot cereal but you pour it into a loaf pan and let it cook over night. The next day it is sliceable and you just give it a quick fry in a frying pan and serve with syrup or honey or fruit.

How is this different than polenta? This is very much how I make polenta.

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[Mother of Sons]

Originally Posted by knitlove

How is this different than polenta? This is very much how I make polenta.

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Polenta isn’t something I’m familiar with so I googled. It’s essentially the same except polenta is made from coarser grind and takes longer to cook. It’s usually served savory. Corn meal mush is silkier, cooks quickly and is usually served as a Sweet breakfast.

[Vicki_T]

Originally Posted by knitlove

What do you call ground up corn that looks like this?

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Umm, I'm not sure Maybe corn meal?

Originally Posted by ViolaMum

British cornflour = US cornstarch

(I read a lot of International cookbooks and watch FAR too much cooking TV. )

Vicki, what other flours do you have on hand?

Plain and self raising white flours, and strong white and whole meal bread flours. Just not much of each.

Thank you for all the recipe ideas!

[heartofjoy]

Originally Posted by knitlove

My corn bread recipe
1c corn meal
1/4 c flour
1 1/2 tea spoon baking powder
1 egg
1/2 c milk
1/4 c of bacon drippings and/or butter melted

Mix together dry Ingredients before adding wet.

Cook at 425 foe 15 to 20 min in a size 5 cast iron skillet

What do you call ground up corn that looks like this?

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I call that corn meal!

[knitlove]

Originally Posted by heartofjoy

I call that corn meal!

I grew up calling it corn meal in Texas and could get doffrnet levels of courseness but when I moved to Vermont things were labeled as corn flour, a fine grind, and polenta as course grind.

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[2sunshines]

I love this thread! Thanks for starting it (and sorry that I'm SUPER late to the game! ).

Subbing

[JoannaV]

I was wondering about using spaghetti and baked beans together...googled and there were actual recipes. So we did that the other day!

[MegMarch]

I have my kids do cereal in yogurt rather than milk. They throw away or spill a lot of cereal milk but will finish up yogurt. I also add MCT oil and probiotic powder and sometimes chia seeds or hemp hearts as a boost.

When my kids leave fruit half-eaten, I trim and freeze for a smoothie the next day.

Sprinkles or chocolate chips are great to get buy-in on toast with PB, oatmeal, etc.

My husband will pretty much eat any leftovers if I put them on rice and melt cheese on top. Or in a calzone.

My kids are still pretty little and I can sometimes get them to try something new if we "happen" to see a show or read a book where characters eat something.

[Earthmummy07]

I realised there are still parsnips in our veggie draw from the 20p Aldi deal at Christmas

So, parsnip and apple soup for lunch

I can't stand parsnips but for some reason quite like parsnip and apple soup

[twoplustwo]

I am just amazed but the knowledge and talent on this board. That is all I have to add to this thread.

[heartofjoy]

Originally Posted by Maedchen

Charla, if you can do chickpeas and have those in the can, save the liquid. It can be added to baking products as egg whites. It can be whipped. (There are lots of videos using the liquid faba (I think that is what they call it) It can even be whipped into a topping similar to meringue cookies)



If you do not have the canned for ease, you can soak and rinse and then cook chick peas and save the liquid in the fridge to use.



You can also use flax meal with water as an egg sub in baking..........just note that you will not get the general height you are used to with eggs.



At least it is edible and your taste buds do adjust when you are gluten free.



When I went to the India market, the lady informed me that the gram flour (which I was concerned about) is ground lentils.



You can also find chickpea flour.......if nothing else you could make Falafel that is safe.



You can use the above to make a patty for a sandwich.





She also told me to get water chestnut flour. It is one of their fasting approved foods....... you boil 1 potato and mash it and add water chestnut a little along to make a dough that you press out and can cook in a tiny oil amt to fry similar to a tortilla. Limited ingredients (which I am sure you could do with most any flour and the potato) I prob. would add a tiny pinch of salt just to be okay with my western tastebuds.





Some people may dump the liquids out of canned goods, but that can be drained and used as a soup base starter.





If you have instant potato flakes, I add an egg to the mashed potato and seasoning, I fry those in small patties. (you could add onion or peas......whatever you have that you like the taste of. Add some nutritional yeast for added vitamins.) Sometimes that is all my husband and I have for a meal at night.



I take a 5 oz can of tuna and add 2 heels of bread crumbs, 1 egg, and I add chia, hemp seeds and nutritional yeast and no more than 1/3 cup bisquick/flour............ I make patties and fry those in a small amount of oil (just enough to keep it from sticking) We then make a sandwich or eat it as a meat with veggie side. We make 2 meals off of the patties. So it should cover a family of 4 for 1 meal. (You could do that with tuna if you like tuna patties to make it go further)....... If you can sneak onion or peas or even grated carrot, it adds to the food value.

How does the chickpea water work as an egg sub in cookies? Any experience with that?

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[knitlove]

Originally Posted by heartofjoy

How does the chickpea water work as an egg sub in cookies? Any experience with that?

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It gets all gelatinous line flax mixture does. I haven't ever made cookies with it

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[Maedchen]

My nephew has used the chickepea faba in cookies and they looked like a slightly different consistency and color, but they enjoyed them. He also uses it in other baking they made meringues from it by whipping it into a stiffer foam similar to egg whites.

There are some youtube videos you can watch that show you how and what the outcome is like. (We still eat a lot of eggs, but I may soon be doing the subs.)

---------- Post added at 01:58 PM ---------- Previous post was at 01:55 PM ----------

For those that need a refresher on how to make their own plant based milk for baking (or if you are used to the thinner consistency, milk for your cereal) here is the link to a web page for how to make the 'milk'. In case you can't purchase any locally.

https://getpocket.com/explore/item/d...r-own-oat-milk

I can't post pictures here any longer, but I have a chart of egg subs.......maybe I can find a web page link with the amounts and come back and update.

---------- Post added at 02:19 PM ---------- Previous post was at 01:58 PM ----------

I found a link on a webpage for the quick chart of egg substitutes. You will have to scroll a little bit to reach the chart. (I don't know how to 'fix' that)

Just remember in baking.......subbing 2 eggs seems to work okay. So if you are trying to bake a 3 egg cake or more, it isn't going to work and will be flat. Think a flat Angel Food Cake.

It still will be slightly different, but it is workable for casseroles and biscuit type things.

https://www.eatbydate.com/egg-substitutions/

[ViolaMum]

In baked goods such as muffins and cakes, seltzer, soda, or any bubbly drink can sub for eggs, too.