Norwish Recipes

It's that time of year when we start thinking about Christmas and sometimes pennies need to stretch a little farther than usual. One of the best ways to practice frugality is found in the old adage " Use it up, wear it out, make do or do without ." Taking the time to find out what you've got, then finding resourceful ways to use it, can save a lot of money. Not only that, but you are doing your part as a good citizen by recycling in your own home. Here are some great ways that I've thought of to use what you've got: Instead of throwing out worn t-shirts and socks, use them as cleaning rags. You can throw them in the wash after each use. Many plastic food containers can be re-used for storing other items. Decorate them by painting or covering with construction paper. I like to use small baking powder containers to store rubber bands, paper clips, safety pins, or twisty ties in.  Cottage cheese, sour cream, dip, or other round containers can be used to store le...

I have a new favorite whole wheat tortilla recipe that I've been using for a while now. They are simple to make and they taste delicious. They store really well in the refrigerator too. I keep them in a sealed gallon-sized ziplock freezer bag and use them during the week for a quick lunch or snack. Enjoy. Whole Wheat Tortilla Recipe Printable Recipe *Makes 16 tortillas INGREDIENTS: 4 Cups whole wheat flour 1/4 tsp. baking powder 1-1/2 tsp. salt 1/4 Cup canola oil About 2 Cups warm water DIRECTIONS: Preheat griddle or skillet to medium high. In a medium bowl or mixer bowl add the wheat flour, the baking powder, and the salt and mix. Add the oil and keep mixing. Then add warm water until mixture turns soft and pliable (you may or may not use all 2 cups). Shape into 16 balls and roll out thin. Don't worry if they're not perfectly round. Cook for one to two minutes on a hot griddle or skillet. Flip and cook for another minute or two. Don't overcook or tortillas will be hard...

What do you love about fall? I love the colors of fall. The bright oranges, reds, yellows and browns. This dish displays the stunning colors of that color pallet. Isn't food so much more fun to eat when it's full of color? I love how the red quinoa just adds to that color (along with adding nutrition of course). T he other thing that I LOVE about this recipe is how fast it comes together (30 minutes or less from start to finish). As busy people, we need these kinds of recipes around. Quick, beautiful meals that are good for us and taste delicious. Enjoy! Polynesian Skillet over Red Quinoa Brown Rice Printable Recipe *Serves 6-8 INGREDIENTS: 2 Cups brown rice 1 Cup red quinoa 1 tsp. salt 5-1/2 Cups Water 2 boneless, skinless chicken breasts, cut into 1/4" strips 1 Tbsp. olive oil 1 medium onion, sliced 1 red pepper, chopped 1 15-oz. can pineapple chunks 1 Cup chicken broth 1/4 Cup vinegar, any type 1/2 Cup brown sugar 2 Tbsp. soy sauce 2 Tbsp. cornstarch 1 11-oz. can manda...

If you've been following this blog for a while you know that I love to use pureed pumpkin or other winter squash in my cooking. Along with adding nutrition to the food I make, it gives it a wonderful warm, homey flavor that I've come to love. We love to grow winter squash in the garden. And one of the best things about it, is they keep for a long time in the basement and I can use them almost all year round. Last year's squash harvest I've already shared with you a tutorial on how to freeze winter squash in cubes . Today I'm going to share the instructions for making your own pureed pumpkin or other winter squash. Winter squash (just as a reminder) is any squash that has a really tough outer shell that will store for several months. Some examples would be butternut, pumpkin, Hubbard, sunshine, banana, etc.  You may want to stick with the creamier types of squash for pureeing. Stringy types like spaghetti and acorn squash probably won't give you the greatest resu...