Frugal Moms

Today I have recipes for you.  I recently received a new blender and this thing is amazing.  At any rate I have been cooking new recipes every day as a result.  I also received 90% of all the bulk food I ordered back in June.  Let me tell you the delight I have been having in the kitchen.

Sunflower Milk

I bought Sunflower seeds in bulk from Bob’s Red Mill at 25 lbs for about 30 dollars. So it’s cheaper than store bought stuff.

You will need: blender, 1cup raw unsalted Sunflower seeds, 3 cups of filtered water, 1 tsp. ginger, 1 Tblsp Cinamon, 1/4 cup brown sugar.  You take all of these ingrediants and milk into you blender.  Bledn this until it is a consistant texture and color.  Chill over night in the fridge.  It tastes like a smoothie.

Cucumber Salad

This is a great summer time snack that costs about 2 dollars for my whole family.  It often ties us over for lunch on very busy days.  Cucumbers are the most wonderful garden plant to grow, you could do it cheaper than 2 dollars if you grow your own.

You will need: knife, bowl, 2 large slicing cucumbers, apple cider vinegar, pepper, salt.   Slice cucumbers so that they are great finger foods.  Not too thin.  Place the slices in the bowl.  Splash a little apple cider vinegar over them with a dash of peper.  It tastes so good.

Mitchell Saute’d Squash

Fresh from the garden baby squash are perfect for this recipe.  It only takes 30 minutes to make and is a great side, to put on top of rice, or as a main course for a light lunch.

You will need: knife, frying pan with cover, 5 or 6 yellow baby squash (4-6″), balsmatic vinegar, soy sauce, 2 cups of water.   The way I measure this recipe is weird, so bare with me.

Slice the squash thin. Place 1 and 1/2 cups of water in the pan.  Place three to six dashes, the bottles with the special top that slows the flow, well three to six splashes of balsmatic vinegar.  (Depends how vinegary you want it) Then with the soy sauces 6 to 8 dashes of soy sauce.  Place the squash in the frying pan, cover, and place on low to medium heat for 20 minutes.  Stir and leave uncovered and raise to med high.  Stir, stir, stir, and stir some more.Cook ALL of the water off.  The exra half cup of water is incase you have a deeper pan and need more to cover.  I like to add a little parsley, but to each their own.

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