tag:blogger.com,1999:blog-71064140074803707942024-02-07T18:49:23.698-06:00Eating Right at HomeMom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7106414007480370794.post-67479541481051563182011-09-01T20:13:00.001-05:002011-09-01T20:13:44.096-05:00Chicken Enchiladas or Burritos? Oh, well.... It sure is yummy!<br />
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Chicken Enchiladas (OK...Chicken Enchi-ritos)</div>
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What you need:</div>
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1-2 Cooked and Shredded Chicken Breasts - I use whatever leftover baked chicken parts that I have already</div>
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2 "cans" of creamed condensed soup - I use 1 mushroom and 1 chicken from Pacific</div>
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Something to add a little spice, like a few spoonfuls of hot sauce or Rotel</div>
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8 oz Sour Cream</div>
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1-2 cup of Shredded Cheese - I use Cheddar and Pepper Jack (separated)</div>
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12 flour tortillas or 15 corn tortillas</div>
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What to do:</div>
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Combine the soup, sour cream and your choice of "something spicy" in a bowl to make a sauce. Scoop out 1/3 of the sauce and combine with the chicken in a separate bowl. Coat the bottom of a large casserole dish with a small amount of the sauce. Place a small amount of the chicken mixture in each tortilla and roll it to close. Place the rolled tortillas seam side down into the casserole dish. Pour the remaining sauce on top of the Enchiladas and top with cheese. I put Cheddar Cheese on the kids half and Pepper Jack on the grown-up half. Bake on 350 degrees for 30 minutes, or until heated through.</div>
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This recipe makes enough for my family plus a couple of my kids friends. I would count that as serving 5-10 depending on the age.</div>
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Can you make is smaller? Yes. I would just use half of the ingredient to feed 2 adults plus one child.</div>
Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-32459726408746018232010-08-12T15:43:00.000-05:002010-08-12T15:43:26.276-05:00Tortellini Soup<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I can barely believe that I am posting a soup recipe when it is 108 Degrees outside! My thoughts are drifting towards cooler Fall evenings, however, this one goes out by special request.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My original recipe is adapted from </span><a href="http://www.rachaelray.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rachel Ray</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">'s "About-15-Minute Soup with Spinach, Artichokes, and Tortellini."</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What you need:</span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Extra-virgin-olive-oil, or butter to be used to saute the onions and mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4-6 cloves of garlic (or more - I really like garlic!)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Small package of white mushrooms, cleaned and sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium onion, diced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt and Pepper (to taste)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 can quartered artichoke hearts, drained and chopped into desired size</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tetra-pak boxes of organic chicken broth (2 quarts), or fresh broth</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Family size package of fresh refrigerated tortellini, and flavor</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 pound of fresh baby spinach (or regular spinach), washed and stems removed</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What to do:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a 4-quart soup pot, sauté the mushrooms and onions in the EVOO or butter. Add the garlic to the pan and cook for 2 minutes more. Next add salt and pepper and all of the broth and bring to a boil. Add the tortellini and cook for 5-6 minutes, or until the tortellini floats. Add the artichoke hearts and return to a boil. Last, fold in the spinach and cook until all of the spinach is wilted. Serve with a really good crusty bread.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Alterations:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can vary the ingredients to your own taste or according to what you have available. You can leave out the garlic or use and color of onion. I usually buy the 4lb package of spinach and use about half of it. I am of the opinion that if you are adding a vegetable, you should get a decent amount of that vegetable in your dish.</span></div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-84855492414505051552010-07-28T14:17:00.000-05:002010-07-28T14:17:17.406-05:00Breakfast Crepes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrZW4chQR6FbGgU4M737Uz9g9SVh7t0L_zfrWTC6u28YzHf0ke6sm12H9kK21kcLpBTM2auNMvqzXbtTqE5PzDBYYf40bayXS9TD0gugDYj7MDsYLSsljVVJNHznPOj2opTtpNYWTXS8/s1600/2010+07+28_0003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrZW4chQR6FbGgU4M737Uz9g9SVh7t0L_zfrWTC6u28YzHf0ke6sm12H9kK21kcLpBTM2auNMvqzXbtTqE5PzDBYYf40bayXS9TD0gugDYj7MDsYLSsljVVJNHznPOj2opTtpNYWTXS8/s320/2010+07+28_0003.jpg" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This crepe recipe can be eaten for any meal and stuffed or stacked with your favorite sweet or savory topping. I enjoy serving breakfast food to my family with fresh fruit, so I topped mine with fresh, organic strawberries. My daughter topped hers with homemade blueberry syrup, and both were delicious. This recipe is super easy and quick - even for a novice.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What you need: </span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 C Flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 Tsp Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/4 C Milk</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 Eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tbs Butter, Melted</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tbs oil (for the skillet)</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What to do:</span></div><div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat a skillet or omlet pan to medium low.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the flour in a deep bowl and gradually whisk or stir in the milk. Whisk until well blended. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add eggs, salt and melted butter.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the skillet is hot, pour 1/4 cup of batter in the skillet at a time into the pan. Gently swirl the batter around in the skillet to spread the batter.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the bottom of the Crepe is slightly browned, turn it over and cook the remaining side briefly.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I rolled these Crepes and stacked them with strawberries and maple syrup, but you could stuff them with fruit, scrambled eggs and salsa, or just about any topping you prefer. </span></div></div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-15654470140978958242010-07-20T11:49:00.001-05:002010-07-27T18:21:58.586-05:00My Favorite Chuck Roast Recipe<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">#1 Disclaimer: I only make this recipe with 100% GRASS FED BEEF Chuck Roast. (I know, Chuck Roast is much fattier than other roasts. However, because it is 100% Grass Fed, the meat has a different fat content and consistency than grain fed / feed lot raised beef.)The cooking temperature and time reflect the unique make-up of this healthier meat.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Preparation: </b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Using a fillet knife, remove as much of the fat as possible from the roast.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat an iron skillet / dutch oven at 225 degrees F.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the roast in the hot skillet. (You may have pieces that are not attached to the main roast anymore. That's ok. Just place all of the pieces in a small pile in the skillet.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sprinkle generously with dried chopped onions or 1-2 medium sized onions, minced.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sprinkle with additional seasoning of your choice: garlic powder, salt, pepper.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">DO NOT add any liquid.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Cooking:</b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover the roast with the lid or cover tightly with aluminum foil.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook at 225 degrees F for 4-5 hours.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This roast will make its own juice and will be fork tender at the end of its cooking time. Leftovers from this roast make great sandwiches!</span></div></div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com2tag:blogger.com,1999:blog-7106414007480370794.post-11862363470577484302010-04-30T22:24:00.000-05:002010-04-30T22:24:16.721-05:00Granola BarsI have reviewed a lot of recipes for granola bars and oatmeal cookie bars on the internet, and finally created a recipe based on what I found. I will continue to experiment with some ingredient changes to make these with a little less sugar, but, for now, this is what I've got. I made this with what I had on hand. You can substitute the dry ingredients for other dry ingredients.<br />
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2/3 cup of brown sugar (or natural sugar cane sugar)<br />
3/4 cup of honey<br />
6 cups of dry ingredients...<br />
2 Tbs of butter ( I will try to substitute this one for coconut oil)<br />
1 cup of chocolate chips<br />
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For dry ingredients, I used 2 cups of oats, 1 1/2 cup of puffed brown rice, 1 cup of raisins, 1/2 cups of mixed nuts, 1/2 cup of almonds and craisins. Combine all of the dry ingredients into a large glass mixing bowl.<br />
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1 Combine the brown sugar, honey, and butter in a sauce pan over medium low heat and cook until it simmers.<br />
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2 Pour the honey mixture into the dry ingredients and mix well with a large spoon.<br />
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3 Let is cool for a few minutes and then add the chocolate chips.<br />
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4 Pour into a 9x13 inch pan lined with parchment paper. Press firmly into the pan. Allow to cool completely. Turn the granola mixture over onto a cutting board and cut into granola bar shapes. Enjoy! Wrap any leftover bars in plastic wrap and store in the refrigerator.Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-84584239167123488812010-04-23T11:06:00.000-05:002010-04-23T11:06:03.857-05:00Egg Drop Soup<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My son is still on a soft food diet for a few more weeks. Thankfully, he LOVES soup. Egg Drop Soup is one of his favorites. My plan was to make homemade dumplings and stir fried veggies to go along with it. As usual, I was aiming too high for a very busy afternoon. We had scheduled to have our photo taken in some local bluebonnets at 5:15. That meant that dinner should have been basically ready to hit the table when we returned.I had prepared the dumplings before we left.You've seen those cute little wantons sealed up and boiled? Well, mine boiled too long and ended up loose in the pot. Bummer! But, the Egg Drop Soup was wonderful! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Egg Drop Soup - Super Easy!</span></b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chicken Broth (I use the boxed organic kind)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 onion - minced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cloves garlic - minced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tbs vegetable oil or olive oil </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tbs cornstarch mixed in small amount of cold water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Instructions:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Saute the onions and garlic in a soup pot until soft. Add the broth and heat just until boiling. Add the cornstarch to thicken (if you like your soup a little thicker, just add more thickener - don't forget to mix it in cold water first.) Beat the eggs in a bowl with a whisk until thoroughly mixed. Bring the soup to a small boil. Slowly pour the egg into the hot soup. It will cook instantly and create these beautiful "ribbons" of egg. If you like any other vegetables in your soup, eg. corn or green onions, just add them before the thickener. </span>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-41283309799126024132010-04-19T17:23:00.000-05:002010-04-19T17:23:07.694-05:00Old Fashioned Chocolate Pudding<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Chocolate Pudding</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This chocolate pudding is adapted from a recipe written on a napkin in my recipe box. Yes, I still have a recipe box, but it is not very full...and I am hoping to go digital this year. Anyway, here it is.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 C milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 C sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 T flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 T butter</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C chocolate chips</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Method:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Whisk together the sugar, cocoa powder and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the milk. Over medium-low heat (4-5 on my stove), bring to a boil whisking constantly. Boil, still whisking constantly, about 4-5 minutes, or until the pudding is thick. Remove from heat.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Add the butter and vanilla</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Beat the eggs in a metal or glass bowl. Very gradually add the hot pudding mixture.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 Whisk in the chocolate chips until melted.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 Pour into cups or ramekins. Cover the surface of each with wax paper to prevent a skin from forming on the top.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 Refrigerate until cold (a couple of hours.)</span>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-14597421372116130412010-04-05T17:44:00.000-05:002010-04-05T17:44:13.248-05:00What's Cooking This WeekSo, now that I am preparing extra special meals for my son for lunch and dinner, suddenly the menu just got a little more complicated. Or does it? We have put our food in the blender for him, and it is working fine! Here's what's cooking this week.<br />
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<b>Monday</b> - <b>Leftovers</b> (a variety of things left in the fridge)<br />
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<b>Tuesday</b> - <b>Main Dish</b> Meatloaf<br />
<b>Sides</b> Mashed Potatoes, Carrots and Steamed Broccoli<br />
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<b>Wednesday</b> - <b>Main Dish</b> Baked Chicken<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> <b>Sides</b> Sweet Potatoes, Asparagus</div><br />
<b>Thursday</b> - <b>Main Dish</b> Chicken Tacos<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> <b>Sides</b> Refried Beans and Taco Salad Stuff</div><br />
<b>Friday</b> - <b>Main Dish</b> Vegetable Soup (with ground meat, potatoes, tomatoes, carrots, onions and celery)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> <b>Sides</b> Cornbread</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-8186110615400510292010-04-02T16:56:00.000-05:002010-04-02T16:56:31.113-05:00A 6 Year old on a soft food diet?Last weekend, my 6 year old son broke his jaw falling off of a bike. I know, aaaaaaaawwww (and OUCH!) He was not going fast, just landed on his chin. He got a couple of "green stick" fractures in his jaw and broke/chipped several teeth. He will need a cap on two molars - if the worst of the two can be saved instead of extracted. Like I said...OUCH! Now, he can only eat soft food for 2 weeks...doctors orders, not because of pain (remarkably, he is not really in pain anymore)<br />
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So, what do you feed a 6 year old that can't chew? We are putting "regular" food in the food processor and hoping that he will eat it. So far, chili went over really well, and he liked spicy refried beans. He has also eaten broccoli and cheese mush and corn mush. Tasty, but not really a texture that most kids would enjoy.<br />
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Tonight, we are having spaghetti. I am not sure that pasta will make a good texture. Maybe I will skip the pasta on his serving? I am working on a regular post about what is cooking here at home...I will include what we are feeding our very hungry little boy. I think that he will get tired of peanut butter, pudding and applesauce pretty soon. Besides, veggies are a mush (I mean MUST) in our house!Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-41555863827516580722010-03-16T10:27:00.000-05:002010-03-16T10:27:48.264-05:00Mama's Hot Sauce!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7Qsz4xgG6uCLaAugKihSXiHw7NhH5KY3VTy8gqhRkH-_JE546QTRYhlu7GVzxCVOmt1mOv1ak4AeUd3YXDtoyL1R7D8ghLXi8Vz4c5sEuBdLIpvqi-lSDmkYr_WMRmEdMYMjF3FnZPQ/s1600-h/IMG_2190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7Qsz4xgG6uCLaAugKihSXiHw7NhH5KY3VTy8gqhRkH-_JE546QTRYhlu7GVzxCVOmt1mOv1ak4AeUd3YXDtoyL1R7D8ghLXi8Vz4c5sEuBdLIpvqi-lSDmkYr_WMRmEdMYMjF3FnZPQ/s320/IMG_2190.jpg" /></a></div>Adventures in Canning: Take 1<br />
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My mom came over and brought her canning equipment to teach my how to make my own hot sauce. It was great fun! I want to learn how to can using a pressure canner, and she has one that she might have used to heat water once.<br />
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We started by trying to gather supplies. We hit at least 5 grocery stores trying to purchase the gallon sized cans of tomatoes. I ended up buying a membership at Costco just to get the tomatoes. My plan this year is to grow (and buy from a local farmer) enough tomatoes to can my own. But until then, it looks like I will start shopping at Costco.<br />
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When we opened the box for the pressure canner and found no instruction manual, I hit the internet. Since we were on a tight schedule (after having spent much time shopping etc), and I couldn't find the exact manual quickly, we decided to "can" the way she knows how - "water bath." We did use the large pressure canner pot to can this hot sauce, but not using pressure cooking. I haven't given up on that yet, though. I still have the pressure canner, and she has since found the manual and mailed it to me, so I can use it for my next adventure. Anyway, our recipe made about 17 jars of hot sauce (mostly quart sized.) I will try to can some for teacher presents after Spring Break.Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com2tag:blogger.com,1999:blog-7106414007480370794.post-73234497687454062022010-03-06T22:26:00.000-06:002010-03-06T22:27:05.626-06:00I'm here to stay!Well...things on the "Blog front" have been a little crazy! I have been working on another blog site that I have just about decided to abandon. It just isn't turning out to be what I expected...there are other factors and people involved in that one. So, hang on - I am going to stick with this one! The bottom line is just that I started this for me as sort of an on-line diary and way to connect to my friends far away. We are not so different...you and me. Many of us have similar stories of love and family, of food and friends, and of just doing the best we can with what we have. I hope that you find some comfort in my struggles and victories, and that you share yours with me, so that I may also share them with you. Together, we realize that our lives can effect others in positive ways - even when we are just living out our Faith one day at a time, doing the best that we can!Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-89944188660831697832010-02-27T22:15:00.000-06:002010-03-06T22:16:26.561-06:00<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;">Although we have had record snowfall here in the South, I am turning my thoughts towards Spring. While finishing the last bowl of my very own recipe Deer Sausage Potato Cheese Soup, I am planning my tomato plants for this year. Last year was our first year to attempt to grow vegetables (and in containers), and the results were very poor - to say the least! We really started them much too late and they hibernated I guess...they bloomed, but never produced until after summer was over.<br />
This year, I am turning to the professionals. I have ordered two Tomato Success Kits from the Gardener's Supply company. With a name like that, how could I go wrong? With a self watering feature, organic dirt and fertilizer...I am expecting a bumper crop of tomatoes! Now I need to learn how to can my own tomatoes! That is next on my list! Check back and I will post my progress.</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-13448090669118353992010-02-10T11:39:00.000-06:002010-02-10T11:39:28.515-06:00<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2bcqplSH4tNrvlmLB9PhBuCujGl0G79sDkazxPflYNx4U7aJFYU8a4szMaX9ikiyfZQPfFVjvGNtLNhOR3xrKqvoGx4kn3DyHg5nqYyujoSJGtRsbFom0VqaladCv8_5inzi-28pZsY/s1600-h/IMG_1955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2bcqplSH4tNrvlmLB9PhBuCujGl0G79sDkazxPflYNx4U7aJFYU8a4szMaX9ikiyfZQPfFVjvGNtLNhOR3xrKqvoGx4kn3DyHg5nqYyujoSJGtRsbFom0VqaladCv8_5inzi-28pZsY/s320/IMG_1955.jpg" /></a></div><br />
Reason # 1 to use my new Bosch Mixer: Cinnamon Rolls that look like this!<br />
I have used my new Bosch several times...I am still getting acquainted with it, so to speak. But, when I made these cinnamon rolls, I couldn't help but share them with you! I used the recipe directly out of the cookbook that came in the package with the mixer. I couldn't have asked for a better result! The dough was kneaded just perfectly. I was able to press the dough out with my hands and WOW, did they rise beautifully! These were made for a special Sunday School class breakfast, but we had enough left over to share with the kids for a few days. Kenner says that he "wants giant cinnamon rolls for breakfast everyday!"Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-73450918267295227962010-01-17T18:34:00.000-06:002010-01-17T18:34:39.257-06:00Pizza is a food group, RIGHT?<div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatB0zar8FqyuhyphenhyphenTHsDLwnrZT8lT0E-2VwSeTghjQv5GDi4vnJeJCt39GgvdRHWF5rj5AopFXQUpt0ZmxgIj3hrAJzFQi358KjubOlIyvrAOP329Q22aM1CN31ROFZIHeR7RQ9aj_nH5M/s1600-h/IMG_1932.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatB0zar8FqyuhyphenhyphenTHsDLwnrZT8lT0E-2VwSeTghjQv5GDi4vnJeJCt39GgvdRHWF5rj5AopFXQUpt0ZmxgIj3hrAJzFQi358KjubOlIyvrAOP329Q22aM1CN31ROFZIHeR7RQ9aj_nH5M/s200/IMG_1932.jpg" /></a><br />
With a slice of take out pizza filling you with between 350 and 400 calories and upward of 12 grams of fat (25% of your RDA), avoiding pizza seems very logical. After all, we <i>can</i> cook most of the food that we eat at restaurants...fajitas, fried chicken, steak ...but not pizza, right? WRONG! Pizza is on of the easiest things to make! My family prefers our homemade version to any takeout! We made this "Thank you deer" pizza on friday. I love the excitement in my son's voice when he sees that we are making pizza.<br />
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I usually use our current favorite spagetti or marinara sauce. This week, however, when I opened my pantry - guess what? No sauce! How could that be? With the crust rising, and the meat cooked...I decided to make my own sauce. Here's what I did...it was perfect for the pizza - very chunky and<i> very</i> tasty!<br />
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Crust: Bosch Recipe<br />
Sauce: Saute Onions and Garlic. Add salt and large can of Diced Tomatoes. Simmer about 30 minutes.<br />
Meat: Ground Deer Meat...browned with diced onion.<br />
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My recipe made enough for 3 pizza crusts. I froze one and topped the other 2 with sauce, meat, black olives and cheese. On my Pampered Chef Stone, I baked it at 400 degrees for about 15-20 minutes.<br />
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Pizza this good deserves its OWN FOOD GROUP!Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com1tag:blogger.com,1999:blog-7106414007480370794.post-71962432470899822522010-01-14T11:41:00.000-06:002010-01-14T16:33:56.738-06:00What I did with the leftover roast...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgmRQfh9rweH8EtZqckKQo7WKjxDaSP-vj-nUJzEE9rLgVIprBOts5HFt83iEm7hyrOIEtqNxzQm4izvIXJqaJAWjK0rvXt4L1SMsgSVJxskIQ2iBF0l7uhshCXS7_XX0oo6Ejr0Tw0w/s1600-h/IMG_1917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgmRQfh9rweH8EtZqckKQo7WKjxDaSP-vj-nUJzEE9rLgVIprBOts5HFt83iEm7hyrOIEtqNxzQm4izvIXJqaJAWjK0rvXt4L1SMsgSVJxskIQ2iBF0l7uhshCXS7_XX0oo6Ejr0Tw0w/s320/IMG_1917.jpg" /></a><br />
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I do enjoy having leftovers in the fridge...however, my family and I do get weary of eating the same meal over and over. Here's what I did today with the leftover roast...<br />
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We enjoy Chicken Enchilada Casserole. So, why not Beef Enchilada Casserole?<br />
Here's the recipe I created.<br />
Ingredients:<br />
4 Tbs Oil<br />
1/2 Onion<br />
2 Stalks Celery<br />
2 Cloves of Garlic<br />
1/2 Flour<br />
2 1/2 Cups Beef Broth<br />
Leftover Roast<br />
1 Can of Rotel<br />
2 Cups of Grated Cheddar Cheese<br />
12 Corn Tortillas (torn or cut into quarters)<br />
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Mince onions, celery, and garlic in the oil over a medium heat. Add flour and cook until flour begins to brown. Slowly add broth and then Rotel. Layer in a caserole dish with the remaining ingredients, beginning with the beef mixture. Top with cheese. Bake at 350 degrees about 30 minutes or until bubbly in the center.Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com2tag:blogger.com,1999:blog-7106414007480370794.post-78006928707500957172009-10-08T22:03:00.000-05:002010-03-06T22:03:35.202-06:00Home Remedy (Oil of Oregano)...Fact or Fiction?<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;">Well, this week, my daughter has a stomach virus. Actually, the number of friends and their children with the same symptoms is increasing. Low-grade fever, headache, and stomach ache seems to be "going around." It is time to be especially vigilant about hand washing, disinfecting doorknobs and faucets etc. If there is anyway that I can avoid being sick this Fall/Winter, then I am going to try almost anything!<br />
Recently, I was introduced to Oil of Oregano. This is not the stuff in you spice cabinet that you put on your pizza or spaghetti sauce. The oil from pure oregano plants (thymol and carvacrol) need to be atleast 70% to produce the benefits that you want, but WOW, it is some powerful stuff! When I was first told about this, I did some research. As it turns out, Oregano Oil has been used for generations to cure everything from upset stomach to migraines, athletes foot, candida, sore throat and many skin problems. Because of its natural antibacterial, antifungal, and antivirul properties, I have tried it for colds with remarkable results! I have experienced the benefits of shortened colds and witnessed the benefits it has on fungal skin irritations.<br />
Before buying this oil, I did plenty of research and made sure that the oil I purchased was to be ingested and not just used topically. I was warned that the taste is "pretty powerful." That was an understatement! I have been on a pursuit to find a way to swallow it without it touching my taste buds! If you have tried to swallow this, you know what I mean!<br />
Now that this stomach virus has entered our home, we have been trying to keep the germs at bay. Inevitably though, my husband began to complain of stomach irritation yesterday. Immediately, he reached for the Oil of Oregano and, within a few hours, he was eating and complaining no more. Today he had no more nausea! So, do I believe in the effectiveness of this powerful oil? You bet I do!</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-14268523754865349212009-10-02T22:06:00.000-05:002010-03-06T22:09:59.402-06:00I'm not just playing with toys...<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;">While I am sitting in the floor playing with my kids, I am not just playing with toys.... I am "working." My job is SAHM (Stay at Home Mom.) As such, a very important part of my day is to spend time with my kids, teaching them important life skills. Sharing, Manners, Pretend Play, Counting, Singing, Dancing, Math - these are only a few of the skills that we cram into a normal day with Mom! I see my day as a teaching opportunity for my stay-at-home two-year old and for my older kids when they get home from school. I try to use every opportunity that I can to include them in what I am doing, leaving time for independent play (for them and for me!)<br />
So, if you see me sitting in the floor playing with toys with my kids, just know this: Playing with toys IS part of my Job Description. It is a very important part of my day!</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-11908760843492910292009-09-23T22:04:00.000-05:002010-03-06T22:10:57.373-06:00Time to get Organized and Clean House!<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;">I guess I thought that after the summer was over and two of my children were attending school, there would suddenly be more time in my day to clean house uninterrupted. I underestimated the time and needs of my 2 year old when the other children are away. So, now school has been back in session for over four weeks, and I have realized that I need a schedule to follow if this is going to work. I have done some digging on the internet (because surely I am not the first person to come up with this idea, right ?) and found a few pre-made checklists. My big yearly goal is to get this house organized - sound familiar? Using a list seems like a pretty organized way to start. I am not really much of a list person, but I will give this a whirl anyway! Real Simple has some pretty good lists to make sure that you get everything clean. Here's one for the bedroom and living areas. <a href="http://www.realsimple.com/home-organizing/cleaning/weekend-cleaning-checklist-00000000000235/index.html" mce_href="http://www.realsimple.com/home-organizing/cleaning/weekend-cleaning-checklist-00000000000235/index.html">http://www.realsimple.com/home-organizing/cleaning/weekend-cleaning-checklist-00000000000235/index.html</a> They have other lists on their site as well, and some really interesting information about cleaning products made from what you already have in your home. Mostly I am not looking for detailed lists; I just need a list to make sure that every room is touched in a two week period of time. I have decided to use catch phrases to help me to remember all week what rooms to focus on. Weeks 1 & 3 is "Floor and Decor" so I remember to dust and sweep and mop the main parts of the house. Weeks 2 & 4 are "Bed, Bath and Beyond." I clean the bedrooms and bathrooms thoroughly on those weeks. Ok, ok, I didn't invent the catch phrases, but I have found a new way to use them! Here's a form that I found that I can incorporate my catch phrase schedule into. <a href="http://www.paintedgold.com/Organize/housechecklist.pdf" mce_href="http://www.paintedgold.com/Organize/housechecklist.pdf">http://www.paintedgold.com/Organize/housechecklist.pdf</a> Since it is a pdf file, I cannot change it, but I am glad to use this as a start. Maybe when the house is clean, I will have time to customize my own list!</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0tag:blogger.com,1999:blog-7106414007480370794.post-54295677783712988342009-08-10T21:56:00.000-05:002010-03-06T21:59:50.961-06:00Bosch Universal Kitchen System<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;">Have you heard of the Bosch Kitchen System? If you haven't, and you like to cook, you should look into this. I have seen the reviews and compared the prices. For my birthday, I received a Bosch Universal Kitchen System. I really like to cook. I like to cook homemade stuff...I try to cook from scratch when possible. One of my family favorites is mama's homemade pizza. One of the biggest reasons that I got the Bosch is the 800w motor that can knead up to 6 loaves of wheat dough at once. I can't wait to try this! But, for now, I decided to try it on some more common baking. I put one stick of cold butter (straight from the fridge) and sugar into the bowl and set the power to 1. I kid you not, the butter and sugar creamed in about 30 seconds! Now I am really impressed! It took an additional minute or so to mix int he flour...mostly because I added it slowly to the mixture. I have never made banana bread so quickly or easily! I doubled the recipe, and YUM! We ate the first loaf in one day!</div>Mom of the Househttp://www.blogger.com/profile/12226330302562141936noreply@blogger.com0