I decided that despite not having any pitot in the house, I really wanted to serve flatbread. But I had no yeast, and little time. A quick google search led me to a few interesting looking yeast-free, whole wheat flatbreads. The one I found at frugalzeitgeist came out pretty well and we were pleased enough that we plan to make it again! (Though I just may cut down on the salt content) I made it using my beloved cast iron skillet. Made a dough, kneaded it for a few minutes, rolled out circles, then cooked it on the stove in my favorite kitchen piece - my cast iron skillet. I've had it for many years now, and it has never let me down! (Best of all, it was an $8 find at Big Lots. I stumbled across it, and decided that since it was unseasoned - important for kashrut reasons- and just staring me in the face, and such a great price, I had to buy it. I have never regretted it.)
I also make my own REAL flatbread, by the way. I just mix up flour, salt, some ground flaxseed, a bit of olive oil and a yeast, sugar and water mixture. Knead. Let the dough rest about 20 min. Then break off pieces and make flatbreads. Bake at about 220 C. So delish!
I tried making my own tomato puree - the first time, I chopped up ton of tomatoes, and then cooked them over low heat with a little additional water in my stock pot. I then pureed them in my food processor, and voila! tomato puree. The next time, I tried out an oven method - I chopped up tons of tomatoes, placed them in a large pan, and roasted them in the oven at 200 C till they looked done, even a browned here and there. Pureed them, and - get this - these tasted so much better! They were awesome. Definitely will do this again. And again. And again. No more canned tomatoes for us!
Tomato Sauce for Pizza or Pasta
Make tomato paste as described above.
Add water and spices - I use a generous amount of granulated garlic, dried oregano, and dried basil, along with a moderate amount of salt and ground black pepper.
Mix well, adding water as needed to get the right texture.
Refrigerate and use quickly, or freeze in manageable size containers.
Back in the day, when I had access to an organic food co-op and other sources for discount healthy foods (like good coupons and good sales, a variety of large and small stores, etc...), I used to buy "Imagine" vegetable soup stock to enhance some of my recipes. I always bought it on sale, and felt it was totally worth it... But for the past few years, and certainly now, I have been making my own vegetable stock. I save all the ends of onions, garlic bit, celery bits, carrot peelings, etc (from regular cooking, stuff most people just toss in the garbage!) in a gallon zip-bag in my freezer. When it's full, I simmer it with water in my stock pot for a couple of hours, then strain it. I freeze it in quart-size containers, and I have homemade, very frugal, soup stock. Use it to enhance the flavor of your soups, rice, couscous, and other recipes. (I make mine without salt - an added benefit of doing this, as most commercial soup stocks have too much sodium!)
So easy, if you just have an immersion blender.
Chop up apples (I don't even bother to peel them, I just scrub them well with a produce cleaner)
Place in a pot with some water (don't use too much water!). Bring to a boil, then simmer for at least 20 minutes. When the apples are all soft, blend with your immersion blender... If it's too runny, either continue to simmer until it thickens enough, or add a few more apples, and re-blend when they are fully cooked.
No additives, no sweeteners. Just delicious applesauce!