Pesto spinach lasagna (crockpot)
Pesto focaccia pizza
Spanish spaghetti with olives
Pork chop with tomato chutney
Split pea soup (crockpot)
Friday, September 9, 2011
Friday, September 2, 2011
In my never-ending quest to trim our food budget, I've turned my attention to ricemilk. We spend $5 per week on rice or almond milk, due to my younger daughter's dairy allergies. It adds up.
I came across a recipe for homemade ricemilk and thought, "I can do that!"
I used this recipe. I do not necessarily agree with the political sentiment of the blog, but I like how easy the recipe is.
I mixed two cups of brown rice and sixteen cups of water in a large pot. After bringing it to a boil, I let it simmer for three hours. For taste, I added 5 teaspoons-ish of salt and 1/2 cup of maple syrup. I ladled the mixture, spoonful by spoonful into a blender and cut it 50:50 with water. The ricemilk is stored in large mason jars.
My daughters don't like the milk as much as they like store-bought milk, but they will drink it and eat it in cereal. I could add more syrup, but I'd like to wean them off the sweet taste. I like it because we've saved a ton of money this way.
My next experiment will be making ricemilk in the crockpot, so I don't have to babysit the stove. Stay tuned!