The DIY Pantry: 30 Minutes to Healthy, Homemade Food

The DIY Pantry: 30 Minutes to Healthy, Homemade Food

Kresha Faber

Language: English

Pages: 192

ISBN: 1440571686

Format: PDF / Kindle (mobi) / ePub

All-natural pantry staples for just pennies a serving!

With The DIY Pantry, you can break free from processed foods and learn to make healthy, delicious meals without spending hours in the kitchen or breaking the bank. From artisan breads and aromatic seasonings to irresistible treats like Black-and-White Sandwich Cookies and Peppermint Patties, this book shows you how to stock your pantry with all the ingredients you need to make your favorite meals for the entire week. Best of all, each flavorful recipe can be completed in fewer than 30 minutes, making them perfect for anyone looking to add more wholesome dishes to their repertoire.

Filled with more than 150 natural, budget-friendly recipes as well as tips for storing your food, The DIY Pantry shows you that creating nutritious, homemade meals doesn't have to be costly or hard work.

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pan and create a water bath by pouring boiling water into the pan to at least halfway submerge the meat. Bake for approximately 1 hour and 15 minutes (give or take 15 minutes, depending on the thickness of the log), until the meat registers 155°F on a meat thermometer. Cool completely; then using a very sharp knife, shave it into very thin slices. Store in the refrigerator in an airtight container for up to 1 week. Lox Made popular by Jewish delis around the United States, lox and bagels—with

corn in a few cases) and about half of the store-bought brands use sodium aluminum sulfate, which is a mildly acidic leavening agent. Cream of tartar, on the other hand, is a mildly acidic powder left over from the fermentation of grapes during winemaking and contains no heavy metals. HANDS-ON: 5 minutes INACTIVE: none INACTIVE: 5 minutes DIFFICULTY LEVEL: ∗ YIELD: Serves 16; Makes 1 cup COST PER SERVING: $ CALORIES: 19 FAT: 0 g PROTEIN: 0 g SODIUM: 946 mg FIBER: 0 g CARBOHYDRATES: 5

Chutney This chutney rivals any you would find in any store and goes especially well with pork, duck, chicken, and salmon. If you have access to lots of cherries during cherry season, it works well to make a large batch and freeze in smaller portions to use whenever you want a reminder of summer in the middle of the dark, dreary winter. HANDS-ON: 20 minutes INACTIVE: 11⁄2 hours INACTIVE: 2 hours DIFFICULTY LEVEL: ∗∗ YIELD: Serves 6; Makes 3 cups COST PER SERVING: $ $ CALORIES: 149 FAT: 0

container in the freezer for up to 1 month. Almond Roca This classic buttercrunch toffee will keep you coming back for more because of its richness and delightful texture. The lemon juice in this recipe is used to keep the toffee as smooth as possible, like corn syrup would. If you live in a damp climate, a sugar syrup is much more trustworthy than a honey-based one to maintain its shape over the course of several days. Likewise, if you live in a damp climate, you can substitute up to 2

slightly brown. Make sure to stir the pieces every 15 minutes to ensure even crisping. Cool completely and store in an airtight container for up to 1 month. Granola Ah, granola, the ubiquitous health cereal. Some traditionalists say oats aren’t healthy unless you soak and dry them first, but honestly, this is a far-cry healthier than the expensive boxes you buy in the store with processed sugars and preservatives. This slightly sweet version has a perky secret ingredient that will satisfy every

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