We're in this for the long haul
I recently became a member of a community on Google + called the Art of Bread. I am excited to read reviews of bread recipes and see the beautiful pictures. Many people think bread is hard to make and takes extensive blocks of time. Let me assure you this is an error.
Don't be intimidated by the time factor. Sometimes it takes a while for the dough to rise, but you don't have to stand and watch it. It does very well by itself in a quiet corner. Even for a loaf that needs to rise twice, you can play a game of tennis, scrub the back porch, or help your child with the intricacies of calculus while the bread does its thing.
If it should rise too much, that is if it falls, no harm done. Just sprinkle a little four on your hands and form it into a ball again. You can let it rise again or shape it for baking. Bread is far more tolerant of neglect or mistakes than cake batters or quick breads. If you are using a starter, you must feed it periodically and maintain the correct temperature.
Bread is my favorite thing to make. You can find my basic recipes here. I make several recipes and all are good and fill me with positive energy. I love to knead the bread. It is therapeutic. Vent hostility and anger in a productive way. And enjoy the bread!
http://hubpages.com/hub/Homemade-Bread-An-Adventure-for-the-Soul
When my kids were little and we had a budget crunch, I always depended on beans for a cheap and filling meal. I added some potatoes, other vegetables and cornbread but beans were the star of the show. I looked at beans like an old friend who was always welcome to come for a visit. My husband loved them in any form. There are dried beans, fresh shelled beans, and beans still in the pod--take your pick.
Dried beans come in several varieties that can be identified by color.
Navy beans are small white beans that are used in the traditional Boston Baked Beans-they are now popularly known as pork and beans at most picnics.
Large flat, white beans are Lima beans.
Black beans are small and black in color often used in Mexican dishes.
Red beans are solid red with a white spot in the center. Red beans are common with Cajun food. Kidney beans are slightly larger than Red ones and have the kidney shape.
Pinto beans are red-speckled beans commonly used in chili.
Black-eyed peas are also a bean. They are white with a black center.
Don't give up! There are lots more, but these are the most common. They are respond well to rinsing and soaking for a few hours or overnight before cooking. It is also common to add some sort of meat or fat to give them a richer taste. Pork belly or bacon is usually added to the pot when you have drained the soak water.
A teaspoon of salt will pep up the flavor.
There are any number of additives you may want to try--garlic powder, onion powder, parsley flakes, chili powder, tomato paste or sauce, chopped ham, or browned hamburger. If you have ever tried Hamburger Helper, you will get the idea. You can add beans to all kinds of casseroles or just let them be the star.
The true greatness of beans lies in the fact that they are high in protein, high in fiber, and low in fat and calories. Be cautious about your additives--the meat and fat you add for taste and style do add fat and calories so don't mess up a good thing. Don't forget they are very economical for all their goodness.
And they come in a can! You can add canned beans to any recipe that calls for cooked beans. To read more about beans click here.
