Kale Sausage Soup

I don't know if the sausage takes away from all the health benefits of the Kale, but:

2 Tbsp olive oil
1 lb pork sausage halved lengthwise and cut in ¼ inch pieces
3 15 oz cans cannelloni beans, drained and rinsed
2 garlic cloves, chopped
2 C chicken broth
1 fresh or dried bay leaf
4 C kale
Salt and pepper
½ C parmesan cheese

Heat olive oil in large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. Discard the bay leaf. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.

Sweet Potato Fries

1 Tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp chili powder
½ tsp onion powder
2 potatoes

Slice thin and shake ingredients in a bag. Bake 400 for 40-45 minutes.

Yams are often mistaken for sweet potatoes. Make sure you get it right in the store. Sweet potatoes are yellow inside while yams are dark orange.

These are tons better than fries the old way. We've found chopping sweet potatoes into fries to be problematic, though. They're very tough. I'd recommend a food processor, or, be like Ben who uses the apple slicer/corer/peeler crank.

Bean recipe (cream of chicken soup)

This bean recipe can be used to replace cream of mushroom, cream of chicken, water, and milk in recipes. Recipe can be found at foodstoragemadeeasy.net, but I've replaced the chicken bouillon with salt, garlic powder, and onion powder.

• Grind: 4 T (1/4 C) of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 2 tsp salt, 3/4 tsp garlic powder, and 1/2 tsp onion powder, into a saucepan (may use less or more salt per taste)
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently). The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Pitfalls of Home Cooking

Our family is up in arms. There are so many hazards to eating- we don't know what to eat anymore! On top of MSG, try avoiding BPA and fluoride, and you've got a nightmare!

Fifty-five of the 62 recipes I regularly use had some problem or another with MSG. Perhaps they're common to your cooking, too. The most frequently used by us are:

• Chicken broth save and freeze in small containers broth from chicken from chicken that has "no natural flavoring added" (read package)
• Cream of Chicken or Cream of Mushroom Soup substitute cream sauce, sour cream whole whipping cream, half cream/half milk, half sour cream/half milk, homemade yogurt, whole milk, or bean recipe
• Chicken Bouillon or Beef Bouillon I use the real ingredients listed on the back: salt, garlic powder, onion powder; May add broth, too
• Cheddar Cheese try to find cheese without enzymes, just rennet or cultures (impossible), and replace aged cheeses with mild varieties such as mozzarella or Colby. Many hard cheeses contain MSG. The powerful "enzymes" used in modern times breaks the protein into it's amino acids, one of which is glutamate. (Anglesey, 86)
• Can of Tomatoes or Tomato Sauce Look for brands that use white lining in cans such as Muir Glen products. Avoid products with citric acid. Substitute fresh tomatoes, home canned, or frozen tomatoes.
• Chili make homemade- recipe here
• Canned Mushrooms often contain citric acid; substitute fresh
  
• Soy sauce use ginger and Oriental five spice powder
• Salsa often contains added citric acid; make homemade
• Mayonnaise substitute plain sour cream (read labels; Knudsen's whole sour cream), homemade mayonnaise (store in the coldest part of your refrigerator (the bottom and back) for up to two weeks), plain homemade yogurt, mashed avocado, olive oil or butter spread on bread, or mix
  1 C sour cream
  1 tsp oil
  1 to 2 tsp sugar
  salt and pepper to taste
  2 tsp lemon juice or vinegar
  1/2 tsp mustard if desired (Anglesey, 85)

Less common but still prevalent in our recipes:

• non-fat milk solids
• feta cheese
• Worchestershire sauce
• Falafel mix
• enchilada sauce
• ketchup- go to www.msgmyth.com, click on recipes
  
• Frozen Breaded Chicken
• Taco seasoning
• Au Jus packets
• Horseradish sauce
• Marinade packets
• Box chicken dressing/stuffing
• tomato soup
• bottled spaghetti sauce
• Italian style bread crumbs
• chicken gravy mix
• Hoagie buns
• Hamburger buns
• Tortillas
• meats (read labels for no natural flavorings)
• ramen noodles
• Rice mixes
• Boxed add-meat dinners
• cottage cheese

Things not containing MSG, but which often contain nitrates:
Pepperoni
Deli meat
bacon
packaged corned beef roast

Things we'd commonly eat for lunch which may have MSG:

• cream cheese
• store-bought bread with dough conditioners, etc.
• mayonnaise
• cheddar cheese
• hummus mix
• jelly
• canned soup
• tuna fish (read label for no "broth")
• feta
• instant lunches
• hot-pocket type pizzas
  

Easy, Fluffy, Whole Wheat Bread

1 1/4 C water
1 T vinegar
1 T oil
1 tsp salt
2 3/4 C bread flour
1/4 C potato flakes
1/4 C gluten
1/4 C sugar
1 T yeast

Mix and knead the dough, allow to rise or 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Place in greased bread pan and put in a warm place to rise. If you can get it to overflow the bread pan, by putting it in a warm but not hot oven, it will taste so good. Bake at 375 for 20 minutes, until golden brown and sounds hollow when lightly tapped. If using a bread machine, place ingredients in order as stated in bread machine manual.

Here's the recipe's source with video at everydayfoodstorage.net

Whole wheat bread without vital wheat gluten

1 Tbsp yeast
1 1/3 C warm water
3 C whole wheat flour
1/4 C sugar
1 tsp salt
1 egg

Doughnuts (or Cinnamon Rolls)

1 C sugar
1 C cooked, mashed potatoes
1 tsp salt
1/2 C+ 2 TB melted butter
2 eggs, beaten
3/4 C warm water
3 TB yeast (dissolved in the water)
1 C warm milk
7 C flour

Mix,and knead ingredients. If dough is stiff, add more warm milk to make a soft dough.
Let rise 1/2 hour. Roll out 3/4 inch thick and cut with donut cutter.
Fry in oil that sizzles when water drops into it. Medium-high temperature. (Don't let it get too hot, it can catch fire) (Don't let little ones help cook these). When donuts begin to get golden, turn them. When light golden on other side, take out and cool on paper towels. Can roll in sugar or dip in a glaze.

For cinnamon rolls:
Roll out dough on floured surface to 1/2 inch thick. Sprinkle with cinnamon sugar. (4 tsp cinnamon and 1 c sugar).
Roll up like a jelly roll. Use dental floss to cut in 1/2 in thick rolls. Melt 1/4 Butter in jelly roll pan and sprinkle 1/4 cup brown sugar over melted butter. Place cinnamon rolls on pan. Let rise until double. Bake in 375 degree pre-heated oven for 15 minutes. While hot, spread with mixture of powdered sugar, 1-2 tsp frozen oj concentrate and a little water.

Recipes

I've started my own homemade recipes, and I'd like to share how to make homemade

• granola and granola bars
  
• mayonnaise
• yogurt
• cream cheese
• applesauce
  
• ice cream
• pizza crust
  
• bread
• flour or corn tortillas (sopapillas, chips)
• salsa
  
• pitas
• hummus
  
• Italian tomato sauce
• salad dressing
• taco seasoning
  
• pudding
• doughnuts
  
• refried beans
• hollandaise, white sauce
• chocolate topping
• smoothies
• frosting
  
• substitute for cream of chicken soup
• Chili recipes
• a variety of soups
  
• enchilada sauce
• bagels
  
• breakfast cereals
• jam without pectin or gelatin
• how to get good quality flour
• popcorn
  
• stuffing
  

(You may already be an expert at some of these)