- Posted in Tuesday's Tip on January 10th,2012I resisted aprons for a long time. I thought it would get in the way,be too warm and feel bulky. I figured I didn’t get that messy. And aprons looked so…girly. Then I saw one in a magazine I liked! Simple,no frills. Colors and pattern that fit me. I cut out the picture and info and taped it next to our computer. I guess if I’d seen it online,I would have pinned it on pinterest! Jeremy and the kids surprised me with that exact apron for Mother’s Day last year! And I love it – It’s amazing to me that an apron can provide: - Functionality. I stay cleaner. No more shirts with flour all over them. No fighting grease stains after frying up some bacon. No wet spots after leaning on the counter while washing dishes. I actually did get messier than I realized. Now I save time,energy,and emotions since I don’t have to fight the mess.
- Motivation. I put the apron on and morph into super cook! My mind just assumes I’ll be cooking and cleaning in the kitchen once I don the apron. Speed. Focus. Agility. All are increased with the power bestowed by the apron. Perhaps not agility…I’ll have to attempt flipping some pancakes to test that one.
- Less interruptions. The kids know what I’m doing when I’m wearing the apron. Yes,they still wander through the kitchen with a million questions. Yes,they choose my cooking times to run screaming through the house until everyone is hurt and sad. But they know that this is not a time for me to read a book or play a game. It does help.
Makai received his very own apron for Christmas this year.
(Not this exact one,but this one was too cute to not include a picture of!)
It was one of his favorite presents. To him,it represents cooking in the kitchen with Mama. Which is just a reminder to me that I need to invite the kids into the kitchen as often as possible,creating fun times to learn and precious times to just be together. Do you wear an apron in the kitchen? - Posted in Recipes on January 9th,2012I have memories of tasty treats that we no longer eat. I’ve tried some of these processed foods since we’ve changed to eating whole,real,organic (as much as possible) foods,and they no longer taste as wonderful as I remember. It’s sad when reality doesn’t meet the expectations of memory. But then,I am encouraged to find or create recipes that are delicious replacements! This Orange Cranberry Pecan Granola reminds me of the Orange Sweet Rolls that you can buy in those tubes at the grocery store. But the granola is a hearty meal that leaves you satisfied with nutrients to keep you going and a taste that lingers just so. 
Photo by dgblitwinOrange Cranberry Pecan GranolaIngredients: 1 C pecans,chopped
1/2 C sunflower seeds
1/2 C unsweetened coconut flakes
1/4 tsp sea salt
1 Tbsp cinnamon
5 C rolled oats
1/2 C coconut oil
1/3 C honey
1 tsp vanilla
zest of one orange,organic if possible
juice of one orange
1 C dried cranberries Directions: - Preheat the oven to 250 if you like your granola crunchy,and you have awhile to let it cook. Preheat the oven to 325 if you like your granola softer,or you need it done within 30-45 minutes.
- Line a 9×13 baking pan with parchment paper.
- Place the pecans,sunflower seeds,coconut flakes,sea salt,cinnamon and rolled oats on the parchment paper and mix well.
- Melt the coconut oil if it is solid. Combine with the honey,vanilla,orange zest,and orange juice.
- Pour the wet ingredients on the dry ones and mix until well combined. All the dry ingredients need to be completely covered. I sometimes use my hands to do this.
- Place in the preheated oven.
- If baking at 250,bake for about 2 hours,stirring every 15 minutes. If baking at 325,bake for 30-45 minutes,stirring every 10 minutes. Granola will be lightly golden when finished.
- Let the granola cool. Add the dried cranberries. Store in an air-tight container for a week or freeze for later use.
I have made this granola twice in the last month,enjoying it wholeheartedly as a family and gifting it to others during Christmas. I hope others will enjoy it as well! - Posted in Menu Plans on January 8th,2012Dairy free. That is what we aimed for this week for Kiara. Unfortunately,I know she ate something with dairy in it each day. Much less than normal though,so I think we’re getting there at least. I love cooking,but when half of my recipes are thrown out the window due to dairy ingredients,it sure gets frustrating. And just like when I’m staring at a chewy,chocolatey cookie I want but can’t have,all I can think of right now are recipes with yogurt,milk and glorious cheese and butter. We’re aiming,once again,for dairy free this week. One step at a time.
Sunday
Breakfast –Toast and Hard Boiled Eggs
Dinner –Butternut Squash Mac and Cheese (I’m trying to bake a portion of it without the cheese sauce.),Bacon Green Beans Monday
Breakfast –Eggs and Breakfast Skillet with potatoes,sausage,zucchini,and red peppers
Dinner –Corn Dog Muffins,Salad Tuesday
Breakfast –Bacon,Muffins,Smoothie
Dinner –Beef and Veggie Soup,Salad Wednesday
Breakfast - Granola and Fruit
Dinner –Chicken Salad Sandwiches Thursday
Breakfast –Coconut Waffles with Blueberry Apple Syrup
Dinner –Spaghetti Friday
Breakfast –Granola and Fruit
Dinner –Something. We will eat,that much I can tell you! Saturday
Breakfast –Oatmeal
Dinner –Leftovers Snacks for the week:
Hard Boiled Eggs
Graham Crackers
Energy Balls
Popcorn Listed at Menu Plan Monday with Organizing Junkie. - Posted in Tuesday's Tip on January 3rd,2012When I was a kid I watched Big Bird in “Everyone Makes Mistakes” on VHS over and over and over again. My Mom saved the VHS,and my kids are now the ones enjoying the show that teaches us to own up to our mistakes. In case you haven’t had the joy of watching this old time favorite,the less than ten minute episode of “Everyone Makes Mistakes” is available on YouTube,no VCR needed. While VHS tapes and VCRs are on the decline,the lesson that everyone makes mistakes stands the test of time. And my own mistakes are overflowing this week. Just in the kitchen,I had an exploding blender yesterday while I attempted to make almond milk,and I dropped an egg while walking from one counter to the other today. Really?!  Photo by Azure
Actually, I think what truly happened is that a chicken came in the kitchen and,while using the blender,laid an egg that then cracked when it hit the floor. This distracted the chicken,who forgot to put the lid on the blender,and then the chicken made a huge almondy mess when she turned the blender on! Elaborate stories aside,my mistakes are somewhat redeemed when used as a chance to show my kids what to do when they make a mistake,since everybody makes mistakes. - Own the mistake
- Say sorry,if needed
- Clean it up or make it right if possible
- Move on!
Spending time in the kitchen with kids not only teaches them about fractions and pouring skills,but it also provides us with opportunities to show them how to handle their mistakes and the mistakes of others. Leave a comment to share your latest kitchen mistake! - Posted in Recipes on January 2nd,2012We had a delicious moist,tender roast at Christmas. Yummy,yummy! At the end of the meal I collected the leftover fatty pieces and about 2 cups of drippings. These were my inspiration to make something! A beef stew sounded wonderful,especially with the also-leftover-crusty-bread. (Read to the end of the post to find out what I made next from the leftover soup!)  Photo by rockYOface.
Beef StewIngredients: - 1 pound beef stew meat,cut into 1/2-inch cubes (I used about 1/2 pound of already cooked roast.)
- 1 Tbsp coconut oil
- 4 cups beef broth,homemade is best (I used 2 C beef broth and 2 C of drippings from my roast.)
- 1 (14.5 ounce) can stewed tomatoes,(Home canned crushed tomatoes tastes great!)
- 1 small butternut squash,peeled and cubed
- 3/4 C dried peaches (I used dried nectarines.)
- 1 cup chopped carrot
- 1 teaspoon dried oregano
- 2 tsp dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions: - Melt coconut oil in large stock pot over medium heat.
- Brown stew meat in coconut oil until browned on all sides.
- Add beef broth and stewed tomatoes. Bring to a boil.
- Add squash,peaches and carrots. Reduce to a simmer.
- Simmer for 45 minutes.
- Add oregano,parsley,salt and pepper. Simmer for 15 more minutes.
- Serve and enjoy!
Since I had really fatty meat pieces,I used my immersion blender to puree the soup before serving it. I know my kids would never take the time to chew a fatty piece of meat! Jeremy mentioned that the soup would be amazing in a bread bowl,and I wholeheartedly agree! I wish I could pass you a bowl of this soup right now –the flavor is amazing! After eating seconds of this soup,we had just a little bit leftover. This is the perfect beginning of a homemade hamburger helper type of meal! Hearty Beef and PastaIngredients: - 12 –16 ounces of pasta
- 1/2 pound ground hamburger
- 1-2 C leftover beef stew,pureed with blender or immersion blender
- 6 oz tomato paste
- 1 C corn,fresh or frozen (thawed)
- 1/2 –1 C grated cheddar cheese
Directions: - Boil water in a large pot. Add pasta and cook according to pasta directions. Drain.
- While pasta is cooking,brown hamburger over medium heat in a skillet. Drain grease off.
- While hamburger is browning and pasta is cooking,combine leftover pureed beef stew,tomato paste,and corn in a medium saucepan. Heat over medium low heat,stirring frequently.
- Once the hamburger is browned and drained,add it to sauce. Turn heat down to low if needed while pasta cooks and continue stirring once in awhile.
- Place pasta in large serving bowl. Add hamburger sauce and toss to coat. Sprinkle cheese on top.
- Serve and enjoy!
If you have leftover of this Hearty Beef and Pasta,I think you’ll just have to eat it. Unless you have an idea to keep the leftovers changing from meal to meal?! Shared with Sunday Night Soup Night. - Posted in Menu Plans on January 1st,2012Happy New Year! It’s that time again –the time to think about organizing and eating and exercising and a bunch of other things that are supposedly good for us. I have a bunch of thoughts in my head that I should probably get down on paper,but my real focus right now is on my little girl and her digestion issues. We think she may have a dairy allergy,or at least a sensitivity,so she is on a 2-4 week dairy free diet to see what happens. Since a two year old can’t understand why she can’t have her favorite yogurt and cheese and milk and butter and anything else,the whole family is basically going dairy free at meals. (We’ll sneak our own cheese and milk and more while she is sleeping or if I have a substitute to give her.) The menu is made harder with the facts that we have little meat or fresh fruit in the house. Thankfully I’ll be going to store later in the week,and we do have frozen,dehydrated,and canned fruits. For now,the menu is not complete since I don’t know what will be on sale later this week. (I have NO idea what we will be eating for lunches!) But this is where we are at –and it is just right for now. Sunday
Breakfast –Oatmeal,Pineapple Orange Green Smoothie
Dinner –Couscous and Chicken Sausages,Salad Monday
Breakfast –Muffins,Pineapple Orange Green Smoothie
Dinner –Cornbread with Corn Soup,Salad Tuesday
Breakfast –Granola (Kiara’s with almond milk)
Dinner –Sandwiches,steamed broccoli Wednesday
Breakfast –Butternut Squash Pancakes,sausages
Dinner –Corn Dog Muffins,Carrots Thursday
Breakfast –Muffins
Dinner –Butternut Squash Mac and Cheese (part without the cheese for Kiara),Peach Cobbler Friday
Breakfast –Granola
Dinner –??? Saturday
Breakfast –Oatmeal
Dinner –Leftovers Snacks for the week:
Hard Boiled Eggs
Graham Crackers
Energy Balls
Popcorn Listed at Menu Plan Monday with Organizing Junkie. - Posted in Menu Plans on December 12th,2011Two weeks until Christmas! Since there’s much to do and much to enjoy,I’m doing some bulk cooking to last us a few meals instead of cooking each meal this week. Easy meals like Teriyaki Chicken and Spaghetti are also on the menu! I had planned on baking more Christmas treats,but if Jeremy’s customers keep sending fudge and pies and the like home with him,we may not be having our own Christmas cookies until January! Sunday
Breakfast –Biscuits and Gravy with Orange Coolers
Dinner –Chicken Teriyaki Monday
Breakfast –Yogurt Parfait with granola,hard boiled eggs
Dinner –Spaghetti and Meatballs with Salad Tuesday
Breakfast –Leftover Biscuits and Gravy with Pear Kiwi Green Smoothies
Dinner –Chicken Salad Sandwiches with Apple Slices and Pumpkin Dip Wednesday
Breakfast –Granola
Dinner –Salad with Peppers,Tomatoes,and Sausages with Rolls Thursday
Breakfast –Pumpkin French Toast and Warm Vanilla Soothers
Dinner –Chicken Salad Sandwiches with Baked Pears Friday
Breakfast –Granola
Dinner –Corn Dog Muffins and Oranges Saturday
Breakfast –Oatmeal
Dinner –Leftovers Snacks for the week:
Hard Boiled Eggs
Crackers
Nuts
Fruit Leather Listed at Menu Plan Monday with Organizing Junkie. - Posted in Cookies,Recipes on December 6th,2011Eskimo cookies are one of Jeremy’s childhood favorites and a great addition to a plate of Christmas cookies! While I am on a mission to rework recipes to include nutritious ingredients,I know I have to be careful that I don’t step on toes with special recipes like this. Thankfully Eskimo cookies are made with a majority of whole foods and minimal sugar to begin with. I have established two versions of Eskimo cookies –the better and the best. Both of which pass the taste tests with flying colors! (A sad reminder: cookies with nutritious ingredients are still cookies and should be eaten in moderation. Unless you are stressed. Or hiding where the kids can’t see you. Or if the cookies need to be tasted to make sure they are okay.) These no-bake cookies are perfect for kids,young and old,to help with! There’s measuring and pouring ingredients,using the mixer,tasting ingredients and rolling balls in sugar! (Just remember to keep the kitchen safe.) 
Eskimo Cookies –The “better”recipe
Ingredients - 1 1/2 stick butter (12 Tbsp),softened
- 3/4 C turbinado sugar
- 1 Tbsp water
- 1/2 tsp vanilla
- 3 T cocoa powder
- 2 C rolled oats
- about 1/2 C sucanat,ground in the blender until it is the consistency of powdered sugar
Directions - Beat butter well.
- Add turbinado sugar and beat until well combined.
- Add water,vanilla and cocoa powder. Mix until well combined.
- Mix in rolled oats.
- Refridgerate overnight.
- Shape 1 Tbsp portions into balls.
- Roll balls in ground sucanat.
- Store in an airtight containter in the fridge.
Makes approximately 36 cookies. Jeremy’s taste test results: Tastes just like the originals!
My thoughts: I only mildly changed the recipe,and would most likely use regular sugar in the cookies and regular powdered sugar to roll them in (making them look like snow balls) if I was making them for anyone outside our family. I’ll use the turbinado and sucanat when they are made for our family though since that is what we cook with and since it is slightly more nutritious. 
Eskimo Cookies –The “best”recipe
Ingredients - 1 stick butter (8 Tbsp),softened
- 1/2 C honey,raw and local is best! (You could decrease the honey to 1/3 C if desired.)
- 1/4 tsp vanilla
- 2 T cocoa powder
- 1 2/3 C rolled oats
- about 1/2 C sucanat,ground in the blender until it is the consistency of powdered sugar
Directions - Beat butter well.
- Add honey and beat until well combined. (Find a piece of bread and spread honey butter on it for a much needed snack while making cookies!)
- Add vanilla and cocoa powder. Mix until well combined.
- Mix in rolled oats.
- Refridgerate overnight.
- Shape 1 Tbsp portions into balls.
- Roll balls in ground sucanat.
- Store in an airtight containter in the fridge.
Makes approximately 24 cookies. Jeremy’s taste test results: Really good! (But when he asks for me to make Eskimo cookies,these aren’t what he’s looking for.)
My thoughts: I like these even more than the originals and would make them this way from now on if they weren’t a special childhood cookie. For our family,I’ll stick with the first recipe because it makes Jeremy happy! Shared with Traditional Tuesdays. - Posted in Tuesday's Tip on December 6th,2011Chicken broth. Beef broth. Whenever I have bones,I make broth. It’s much cheaper and more nutritious than store-bought broth. I can also control the amount of salt that’s in there! I am still in the process of mastering a nicely gelled broth,but even a liquid broth is better than store-bought. But we don’t always want to use all of that broth within the 4 days that it can sit in the fridge. Broth storage is important around here! 
- In the fridge, I store broth for up to 4 days in glass jars.
- In the freezer, I store broth for 4-6 months in:
- Quart-sized Ziplock freezer bags. These hold a few cups of broth and lay flat for easy,space-saving storage. This is best if you regularly make a recipe that needs a specific amount of broth. I find that my broth stored this way tends to sit in the freezer a bit longer since it seems like I always need a bit more or less broth than what is frozen in the bag.
- Gallon -sized Ziplock bags after being made into broth ice cubes. My ice cube trays hold about 1/8 cup broth per cube. When a recipe calls for 2 C of broth,I can take out that specific amount (2 C = 16
ice broth cubes) without having the possibility of leftover broth in the fridge needing to be used. If I don’t want to do the math,I just fill my wet ingredient measuring cup with broth ice cubes to the amount of broth needed and then add water until I get to that same line. Broth cubes are also great ways to cool down soup for kids without watering down the flavor.
Shared with Hearth and Soul Hop with Premeditated Leftovers. - Posted in Menu Plans on December 4th,2011Sausages and Potatoes. It’s been on the menu for three weeks now. The last two weeks,I chose to make something else for those meals. We are finally,really,truly eating Sausages and Potatoes this week! Thankfully potatoes last awhile. Many of our meals this week are using items from our freezer and pantry. This is helpful both for our food budget as well as for allowing me more time spent outside the kitchen for some much needed catching up. Sunday
Breakfast –Oatmeal
Dinner –Sausages with potatoes,Cucumber and Tomato Salad Monday
Breakfast –Yogurt Parfait with granola,hard boiled eggs
Dinner –Tomato Soup,Grilled Cheese Sandwiches,Pears Tuesday
Breakfast –French Toast and Orange Coolers
Dinner –Green Chili and Cheese Chicken Roll-up,Broccoli and Cheese,Apple Slices Wednesday
Breakfast –Cinnamon Rolls and Smoothies
Dinner –Pork Chops,Gnocchi,Green Beans,Peach Crisp Thursday
Breakfast –Pancakes
Dinner –To be determined! Friday
Breakfast –Muffins
Dinner -Rolls,and Salad with Sausages,Tomatoes,Peppers,Cucumbers Saturday
Breakfast –Oatmeal/Granola
Dinner –Leftovers Snacks for the week:
Hard Boiled Eggs
Popcorn
Nuts Listed at Menu Plan Monday with Organizing Junkie. | Discover inspirations to eat real & whole foods,enjoy family time,and make your house your home. |
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