I made a casserole recipe from my SIL Mary's blog for dinner one night a couple of weeks ago. I had thawed some ground beef for something else, but then realized I was missing a key ingredient that I thought I had on hand, so I needed something else to make for dinner. I had some store-bought egg noodles that I needed to use up and some crusty bread that I had used to make up a batch of sausage stuffing to freeze for an easy side dish later on. I browsed through some recipes I had bookmarked a while back and came across Mary's recipe for Hamburger Corn Bake. I knew it wasn't very healthy, but then decided to modify it to use healthy ingredients. I have posted the recipe as I made it below - you can click the link for the original version of the recipe on Mary's blog. I did keep the cream soup because I make my own homemade and can it. If I didn't have this on hand, I'd have just mixed up some milk and arrowroot powder with some seasonings to replace it with. I also have never ever bought cheddar cheese soup, as called for in the original recipe... I didn't even realize they made it. So I just added some shredded cheddar cheese and some milk. My mixture was pretty thick, or I'd have also added some arrowroot powder, but I didn't think it was necessary.
This turned out really well. We all really liked it a lot. I wasn't so sure I'd care for it, but I knew Kevin and Carson would. I ended up liking it quite a bit, though. Its not something I'd make a lot, but its a good winter comfort food. And its much healthier for you this way than using the MSG and preservative loaded canned soups from the grocery store. I used up the small amount of store-bought egg noodles I had and added some of my homemade soaked whole wheat noodles, as well. The homemade noodles were awesome in this!
Hamburger Corn and Pea Bake
1 pound ground beef, grass-fed/finished is best
1/2 cup chopped onion
2 cups frozen corn
1 cup frozen peas
1 pint cream of mushroom soup, homemade if you have it (or 1 1/2 cups milk + 2-3 T arrowroot powder + your fav. seasonings)
1/2 - 3/4 cup shredded cheddar cheese
1/2 - 3/4 cup milk
1 1/2 cups egg noodles, homemade is best
1/2 cup torn up bread or crusty bread
1 Tablespoon butter, melted
Salt and pepper to taste
Bring a pot of water to a boil, salt it, and cook the noodles. I used some remaining store-bought egg noodles that I needed to use up, plus some homemade soaked whole wheat noodles.
Meanwhile, cook the meat with onion until done. Stir in corn, peas, soup, cheese, and milk. I use homemade cream of mushroom soup. If you don't have homemade, you could use organic if you'd like, or else just add some extra milk, arrowroot powder, and your favorite seasonings. Mix well. Stir in noodles.
Put in 2 qt. casserole dish. Mix bread and butter. Sprinkle on top. (I forgot the bread was supposed to go on top and I stirred it up in the mixture. Oops. I used crusty bread (like you'd use for stuffing) and it turned out really tasty.)
Bake at 350 for 45 min. - 1 hr., until hot and bubbly. Let sit for about 5 minutes before serving.
This is posted as part of Food Renegade's Fight Back Friday.
Friday, March 4, 2011
Sunday, February 27, 2011
Spaghetti Squash Casserole
We really like spaghetti squash in our house. It really does serve as a great replacement for pasta and we all really enjoy it, even Kevin, who is a huge pasta/spaghetti fan. Anyway, I stocked up on spaghetti squash through the CSA before they sold out, so I've got a few on hand now. We used one last week for dinner in a casserole. I didn't use a recipe, just put some things together, similar to the spaghetti squash lasagna we had a few months ago. It turned out very tasty! We all really liked it a lot and it was just as tasty as leftovers (a huge bonus for me... I don't enjoy many things leftover). I prepped everything the night before so that it was ready to just pop in the oven when we got home from work. That really helps us out a lot.
Spaghetti Squash Casserole
1 spaghetti squash
1 pound ground beef, grassfed is best
1 small sweet onion, diced
1 jar of your favorite pasta sauce, homemade is best
1/2 cup shredded cheese
Cut the spaghetti squash in half and scoop out the seeds. Place face up in a glass baking dish with some water in the bottom of the pan. Bake in the oven at 375 for about a half hour. Remove from oven and let cool for 15 minutes or so. Then use a fork to scrape the sides of the squash into spaghetti strands. Scoop the squash strands into the bottom of a casserole dish and pat down.
Meanwhile, add the ground beef and onion to a sauce pan and cook over medium-heat, until beef is done. You could also add more veggies, if you'd like. Diced bell peppers, mushrooms, or spinach would be really good additions. Add a jar of your favorite pasta sauce and stir. Pour over the layer of spaghetti squash.
Sprinkle lightly with the shredded cheese. You can prep the entire casserole 24 hours prior to baking and it turns out great, as well.
Bake in a preheated oven at 375 for 20-30 minutes, or until cheese is melted.
This post is linked up with Monday Mania at The Healthy Home Economist.
Spaghetti Squash Casserole
1 spaghetti squash
1 pound ground beef, grassfed is best
1 small sweet onion, diced
1 jar of your favorite pasta sauce, homemade is best
1/2 cup shredded cheese
Cut the spaghetti squash in half and scoop out the seeds. Place face up in a glass baking dish with some water in the bottom of the pan. Bake in the oven at 375 for about a half hour. Remove from oven and let cool for 15 minutes or so. Then use a fork to scrape the sides of the squash into spaghetti strands. Scoop the squash strands into the bottom of a casserole dish and pat down.
Meanwhile, add the ground beef and onion to a sauce pan and cook over medium-heat, until beef is done. You could also add more veggies, if you'd like. Diced bell peppers, mushrooms, or spinach would be really good additions. Add a jar of your favorite pasta sauce and stir. Pour over the layer of spaghetti squash.
Sprinkle lightly with the shredded cheese. You can prep the entire casserole 24 hours prior to baking and it turns out great, as well.
Bake in a preheated oven at 375 for 20-30 minutes, or until cheese is melted.
This post is linked up with Monday Mania at The Healthy Home Economist.
Labels:
beef,
casserole,
gluten free,
grain-free,
italian food,
main dish,
primal,
squash
Meal plans and the week ahead
We have a little slower week this week than the weeks past, but we still have plenty of things going on. Plus, we didn't get as much done in Carson's new bedroom as we had hoped last week. So, hopefully we can make some good progress this week. We did get the floor waxed and polished and the little closet doors primed, at least.
Today we'll be going to church and making a stop at Home Depot afterwards. We need to get some caulk for the windows in Carson's new room and a closet organizer for his new closet. We might go pick up his dresser from my parents' house, too. We'll see what we feel like doing. Wednesday we have soccer. Friday is my flex day. Carson and I will be taking Jet to the vet in the morning for his annual visit. Then we'll go pickup the milk. We're planning to go to my niece's and nephew's basketball games on Saturday morning. And we're going over to a friend's house for dinner on Saturday night. Otherwise, that's it for the plans this week.
Here's the plan so far... I'll be updating some of the linked recipes later this week to bring them up to WAPF standards, as well.
Sunday - church; Home Depot
(hang soft cheese;pick up dresser?; install closet organizer?; prime bedroom door headboard and footboard and paint first coat of blue; put rug in room; bring box springs and mattress upstairs; roast squash; shred leftover pork for enchiladas)
B: blueberry french toast casserole
L: misc. leftovers; kefir smoothies
D: pork roast; roasted potatoes; green beans
Monday -
(soak black beans;paint little closet doors and bedroom door paint final coat of blue on headboard and footboard; remove bedroom door and take to basement; wash new waterproof mattress pad/sheets/bed skirt/quilt; make kefir)
B: soaked raisin-pecan bread; kefir smoothies
D: butternut squash lasagna; peas
Tuesday -
(paint little closet doors and prime bedroom door; take bookshelf to basement, rough sand and prime; wash blanket; put bed together and make bed; thaw round steak)
B: soaked raisin-pecan bread; yogurt
D: pork-black bean-corn enchiladas
Wednesday - soccer
(hang doors paint one side of doors; paint first coat of blue on bookshelves)
B: yogurt and granola
D: crockpot beef stroganoff with homemade noodles; asparagus; corn
Thursday -
(make kefir;prime dresser, bed and bookshelf paint 2nd side of doors; paint final coat on bookshelves; thaw chicken)
B: soaked raisin pecan bread; yogurt
D: salmon cakes; green and yellow beans; broccoli
Friday - flex; Jet to vet; p/u milk
(paint 1st coat on dresser, bed and bookshelf hang doors; move bookshelves to bedroom; pick up dresser?)
B: fried eggs; bacon; kefir smoothies
D: roast chicken; stuffing; veggies; soaked biscuits
Saturday - niece's and nephew's basketball games; dinner with friends
(make chicken stock; prime dresser?)
B: pancakes; fried eggs; bacon
L: leftovers
D: at Adam's and Melissa's house, I'm bringing dessert
Today we'll be going to church and making a stop at Home Depot afterwards. We need to get some caulk for the windows in Carson's new room and a closet organizer for his new closet. We might go pick up his dresser from my parents' house, too. We'll see what we feel like doing. Wednesday we have soccer. Friday is my flex day. Carson and I will be taking Jet to the vet in the morning for his annual visit. Then we'll go pickup the milk. We're planning to go to my niece's and nephew's basketball games on Saturday morning. And we're going over to a friend's house for dinner on Saturday night. Otherwise, that's it for the plans this week.
Here's the plan so far... I'll be updating some of the linked recipes later this week to bring them up to WAPF standards, as well.
Sunday - church; Home Depot
(hang soft cheese;
B: blueberry french toast casserole
L: misc. leftovers; kefir smoothies
D: pork roast; roasted potatoes; green beans
Monday -
(soak black beans;
B: soaked raisin-pecan bread; kefir smoothies
D: butternut squash lasagna; peas
Tuesday -
(
B: soaked raisin-pecan bread; yogurt
D: pork-black bean-corn enchiladas
Wednesday - soccer
(
B: yogurt and granola
D: crockpot beef stroganoff with homemade noodles; asparagus; corn
Thursday -
(make kefir;
B: soaked raisin pecan bread; yogurt
D: salmon cakes; green and yellow beans; broccoli
Friday - flex; Jet to vet; p/u milk
(
B: fried eggs; bacon; kefir smoothies
D: roast chicken; stuffing; veggies; soaked biscuits
Saturday - niece's and nephew's basketball games; dinner with friends
(make chicken stock; prime dresser?)
B: pancakes; fried eggs; bacon
L: leftovers
D: at Adam's and Melissa's house, I'm bringing dessert
Sunday, February 20, 2011
Meal plans and the week ahead
One birthday party down and one to go. Yesterday we celebrated Carson's birthday with Kevin's family and friends. Today we are celebrating with my family... at least assuming the winter storm holds off until tonight... I still need to watch the weather this morning and see what the latest is. Its a lot of work doing two parties, but its honestly more enjoyable for us. It is chaotic enough having the families together separately, let alone everyone all together at once. It allows us to interact with everyone this way and actually have a good time.
This week is going to be pretty busy. Today is the birthday party with my family. Tomorrow I am off for President's Day. Carson and I are just planning to spend the day at home at this point. We'll have fun playing with all of his new toys and I should be able to get some painting done while he naps. Tuesday I am flying up to Sault Ste. Marie, Canada. I'll be coming back Wednesday afternoon. Wednesday night we have soccer. We don't have anything going on Thursday. Friday I work and have to pick up the milk and CSA order. And Saturday we are planning to make a trip to Grand Rapids to visit Kevin's grandparents and cousins that will be in town from New York. If timing works out, we may get some extra play time and visiting in at my BIL's and SIL's, too. We still need to figure out plans and whatnot.
We are hoping to finish some things up in Carson's new bedroom this week. We are hoping to paint the upper closet doors, paint the main door, paint the trim around the door, hang the blinds, and wax the floor. I also want to get his bed painted so that we can get it put together and in the room next week. I also want to get our taxes done... or at least started. We are really hoping we don't owe again this year... it'd be great to get a return again. I haven't really decided what all I am going to do in the kitchen this week. I know I'll be making kefir and yogurt. I haven't made yogurt since before we went to Arizona, so I am really missing it.
Sunday - Carson's birthday party
(prep food; wax floor after party?)
B: scrambled eggs; broccoli
L/D: pistachios; crispy pecans; candy; cheese, pickled bologna, summer sausage with crackers; carrots and cukes with ranch; cheese dip with chips; fruit; salad; pizza; cupcakes; ice cream
Monday - President's Day
(make kefir; paint bed; prime upper closet doors and door to Carson's orange room; prime trim; do taxes?)
B: cornbread in milk
D: butternut squash soup; veggies; grapes and pineapple if there are any leftover
Tuesday - leave for Sault Ste. Marie
B: cornbread in milk; kefir smoothies
D: leftover goulash; veggies; cornbread; jello
Wednesday - return from the Soo; soccer
B: cornbread in milk
D: misc. leftovers
Thursday -
(paint back side of upper closet doors and door to room)
B: kefir smoothies
D: whitefish with veggies in parchment paper
Friday - p/u milk
(paint front side of upper closet doors and door to room; make yogurt)
B: dutch baby pancakes
D: stir fry with chicken, zucchini, peppers, onions, broccoli, edamame
Saturday - Grand Rapids
(paint trim around door in Carson's orange room; hang upper closet doors; hang blinds)
B: breakfast casserole
L: tbd... we'll see what our plans end up being
D: tbd
This week is going to be pretty busy. Today is the birthday party with my family. Tomorrow I am off for President's Day. Carson and I are just planning to spend the day at home at this point. We'll have fun playing with all of his new toys and I should be able to get some painting done while he naps. Tuesday I am flying up to Sault Ste. Marie, Canada. I'll be coming back Wednesday afternoon. Wednesday night we have soccer. We don't have anything going on Thursday. Friday I work and have to pick up the milk and CSA order. And Saturday we are planning to make a trip to Grand Rapids to visit Kevin's grandparents and cousins that will be in town from New York. If timing works out, we may get some extra play time and visiting in at my BIL's and SIL's, too. We still need to figure out plans and whatnot.
We are hoping to finish some things up in Carson's new bedroom this week. We are hoping to paint the upper closet doors, paint the main door, paint the trim around the door, hang the blinds, and wax the floor. I also want to get his bed painted so that we can get it put together and in the room next week. I also want to get our taxes done... or at least started. We are really hoping we don't owe again this year... it'd be great to get a return again. I haven't really decided what all I am going to do in the kitchen this week. I know I'll be making kefir and yogurt. I haven't made yogurt since before we went to Arizona, so I am really missing it.
Sunday - Carson's birthday party
(prep food; wax floor after party?)
B: scrambled eggs; broccoli
L/D: pistachios; crispy pecans; candy; cheese, pickled bologna, summer sausage with crackers; carrots and cukes with ranch; cheese dip with chips; fruit; salad; pizza; cupcakes; ice cream
Monday - President's Day
(make kefir; paint bed; prime upper closet doors and door to Carson's orange room; prime trim; do taxes?)
B: cornbread in milk
D: butternut squash soup; veggies; grapes and pineapple if there are any leftover
Tuesday - leave for Sault Ste. Marie
B: cornbread in milk; kefir smoothies
D: leftover goulash; veggies; cornbread; jello
Wednesday - return from the Soo; soccer
B: cornbread in milk
D: misc. leftovers
Thursday -
(paint back side of upper closet doors and door to room)
B: kefir smoothies
D: whitefish with veggies in parchment paper
Friday - p/u milk
(paint front side of upper closet doors and door to room; make yogurt)
B: dutch baby pancakes
D: stir fry with chicken, zucchini, peppers, onions, broccoli, edamame
Saturday - Grand Rapids
(paint trim around door in Carson's orange room; hang upper closet doors; hang blinds)
B: breakfast casserole
L: tbd... we'll see what our plans end up being
D: tbd
Wednesday, February 16, 2011
2011 Veggie Garden - Heirloom Tomato and Pepper Transplants
Ok, so yesterday I told you I was going to order all of my vegetable transplants from my CSA Farmer's Market. Well, I changed my mind... at least partially. I will still definitely be ordering some transplants from the CSA, but I decided last night to put in an order for live plants through Seed Savers Exchange after seeing their offerings. Just like I did last year, I'm only going to grow heirloom tomatoes and peppers. I just think the taste and quality are far superior to any non-heirlooms I've ever tasted or grown. I know my CSA will offer Brandywine tomato transplants, so I'll definitely pick up a couple of those plants, as well as a few other varieties, I'm sure. But my mouth seriously started watering when I was reading the descriptions on the Seed Savers site. And I knew I had to order some...
Gold Medal Tomato
Amish Paste Tomato
Italian Tomato
King of the North Bell Pepper
Orange Bell Pepper
Sweet Chocolate Pepper
Tolli's Sweet Pepper
This is posted as part of Real Food Wednesday at Kelly the Kitchen Kop.
Tuesday, February 15, 2011
2011 Veggie Garden
I finally submitted my seed order. I kept debating on the size of garden I want to tackle and maintain this year. I decided to go with a medium-sized (for me) garden. I'll probably fill the whole garden space this year, though, even with less variety than I've had in years past, since I'm doing pumpkins and melons and they take up a good deal of space. I also kept debating whether I wanted to start my own plants indoors or just get them from my CSA Farmer's Market again this year. I decided on the latter. I'll pick up some broccoli, tomatoes, peppers, and basil plants from the market. And I think I'll call it good for this year's garden. What I don't grow myself, I'll get from the CSA.
As I have in years past, I ordered all of my seeds from Fedco. I'm trying out quite a few new varieties this year. Here are the choices I went with for the 2011 season.
Beets - Chioggia and Touchstone Gold
Cucumber - Marketmore 76 Slicing
Green Beans - Provider
Leeks - Lincoln
Lettuce - Blushed Butter Oaks and Black Seeded Simpson
Melon - Halona Muskmelon and Dark Star Watermelon
Peas - Progress #9 Shell and Blizzard Snow Pea
Pumpkins - Baby Pam
Shell Beans - King of the Early
Spinach - Space
Summer Squash - Gentry
Zucchini - Costata Romanesca
This post is shared as part of the Tuesday Twister at GNOWFGLINS.
As I have in years past, I ordered all of my seeds from Fedco. I'm trying out quite a few new varieties this year. Here are the choices I went with for the 2011 season.
Beets - Chioggia and Touchstone Gold
Cucumber - Marketmore 76 Slicing
Green Beans - Provider
Leeks - Lincoln
Lettuce - Blushed Butter Oaks and Black Seeded Simpson
Melon - Halona Muskmelon and Dark Star Watermelon
Peas - Progress #9 Shell and Blizzard Snow Pea
Pumpkins - Baby Pam
Shell Beans - King of the Early
Spinach - Space
Summer Squash - Gentry
Zucchini - Costata Romanesca
This post is shared as part of the Tuesday Twister at GNOWFGLINS.
Sunday, February 13, 2011
Meal plans and the week ahead
Happy birthday, Carson!! It's hard to believe that my baby is turning 3 today! He is growing into such a great little boy that just lights up our lives. We love him so much! We'll be making as much of today special for him as we can. I have to go to a good friend's baby shower this afternoon, so that kind of stinks, but it'll be ok. We'll still do some fun stuff and have a small cake with candles tonight.
We're having his birthday parties with family and friends next weekend, one on Saturday and one on Sunday. So much of the week will be spent preparing for those parties. I'll be heading down to Rochester for Kati's baby shower this afternoon. Tuesday afternoon, I'll be leaving work early to take Carson in for his 3-year well-child visit. I'm going out to dinner with some friends from high school on Tuesday night. Wednesday is soccer. Friday is my flex day and milk pickup. Saturday is Carson's birthday party with Kevin's family and friends. So here's the plan...
Sunday ~ Carson's birthday; Kati's baby shower
(make dairy kefir; make steel cut oats)
B: Mickey Mouse pancakes; fruit
L: S - at baby shower; K&C - leftovers
D: beef roast; cheesy ranch potatoes; peas and carrots; chocolate-banana smoothies
Monday ~
(make dairy kefir)
B: kefir smoothies
D: spaghetti squash casserole
Tuesday ~ Dr. Akrawi; dinner with friends
B: steel cut oats with bananas and walnuts
D: S - Casa Real with friends; K&C - leftover spaghetti squash casserole
Wednesday ~ soccer
B: kefir smoothies
D: baked chicken; green beans; squash
Thursday ~
(make ranch dressing; thaw sausage and ground beef; make jello)
B: steel cut oats
D: grilled salmon paprika; asparagus; applesauce
Friday ~ flex day; milk p/u
(cook sausage; cook ground beef; prep veggies and fruit; bake and decorate cupcakes for Sunday)
B: fried eggs; toast; sauteed veggies
D: grilled cheese; tomato soup
Saturday ~ Carson's birthday party with Hollebooms
(prep food; make whipped cream; last minute cleaning)
B: avocado and cream cheese frittata
D: pistachios; crispy nuts; candy; carrots and cucumbers with ranch; cheese dip with chips; goulash; cornbread; veggies; fresh fruit; jello trifles; cake; ice cream
We're having his birthday parties with family and friends next weekend, one on Saturday and one on Sunday. So much of the week will be spent preparing for those parties. I'll be heading down to Rochester for Kati's baby shower this afternoon. Tuesday afternoon, I'll be leaving work early to take Carson in for his 3-year well-child visit. I'm going out to dinner with some friends from high school on Tuesday night. Wednesday is soccer. Friday is my flex day and milk pickup. Saturday is Carson's birthday party with Kevin's family and friends. So here's the plan...
Sunday ~ Carson's birthday; Kati's baby shower
(make dairy kefir; make steel cut oats)
B: Mickey Mouse pancakes; fruit
L: S - at baby shower; K&C - leftovers
D: beef roast; cheesy ranch potatoes; peas and carrots; chocolate-banana smoothies
Monday ~
(make dairy kefir)
B: kefir smoothies
D: spaghetti squash casserole
Tuesday ~ Dr. Akrawi; dinner with friends
B: steel cut oats with bananas and walnuts
D: S - Casa Real with friends; K&C - leftover spaghetti squash casserole
Wednesday ~ soccer
B: kefir smoothies
D: baked chicken; green beans; squash
Thursday ~
(make ranch dressing; thaw sausage and ground beef; make jello)
B: steel cut oats
D: grilled salmon paprika; asparagus; applesauce
Friday ~ flex day; milk p/u
(cook sausage; cook ground beef; prep veggies and fruit; bake and decorate cupcakes for Sunday)
B: fried eggs; toast; sauteed veggies
D: grilled cheese; tomato soup
Saturday ~ Carson's birthday party with Hollebooms
(prep food; make whipped cream; last minute cleaning)
B: avocado and cream cheese frittata
D: pistachios; crispy nuts; candy; carrots and cucumbers with ranch; cheese dip with chips; goulash; cornbread; veggies; fresh fruit; jello trifles; cake; ice cream
Thursday, February 10, 2011
Organic Gardening - Some Basics
It's that time of year again... time to start planning your gardens! I love this time of year! Actually, I've had my garden mostly planned now for some time (though I haven't submitted my seed order quite yet), but most people start planning now so they have time to order seeds and get your cold-weather seedlings started in mid-to-late March. I started my own seedlings two years ago for the first time. We put in some grow lights and set up some tables with heating pads under some of the flats. It was a lot of work, though, and I did not do it again last year. I keep debating whether I want to start some this year, or not. I'm leaning more towards not.
So anyway, I'm hoping to get my seeds ordered in the next week or two. Once I do, I'll post what we've decided to grow this year. For now, I just wanted to post some basic things that I heard at our local WAPF chapter meeting on Tuesday. The topic this month was Organic Gardening and we heard from one of the local organic farmers. I've heard most of these tips before... and actually do most of them already. But I figure they're always good reminders... and I did learn a few things, too. I'll just include some highlights below.
Garden Planning. You will need to consider many factors when you begin thinking about your vegetable garden... what you want to grow, how much of each veggie or fruit you want to grow (enough to eat fresh, enough to preserve, enough to share with others, etc.), your soil type and test results, how you will lay out your garden, whether you will use raised beds, how you will work your soil (tiller, by hand, etc.), how you will deal with weeds (if using mulch, where will you get it?), how you will build soil fertility (blended organic fertilizers, minerals, foliar feeds), whether you will use manure or compost, whether you will be away during times of harvest, etc.
Ordering Seeds. You want to order your seeds from a good, respectable source. Some of the companies we discussed on Tuesday were: Fedco, High Mowing, Seeds of Change, Baker Creek, Johnny's, Seed Savers Exchange, Territorial, Turtle Tree. There are lots of seed companies out there and I know this is not a comprehensive list of all the good ones... they're just the ones we quickly discussed. Beware of the seed companies controlled and/or owned by Monsanto, though! I will never (knowingly) buy seeds from one of those companies. I have used Fedco for the past few years and have been extremely satisfied with them. I really like the fundamental values of the company, the quality of their seeds, and enjoy supporting them. Plus, their prices are great! They don't spend lots of extra money on fancy catalogs and they limit the time that they are open for orders and shipments.
Soil Testing. You need good soil in order to grow nutrient-dense food! The first step in growing a successful garden is having your soil tested. Make sure you ask for a trace minerals test, too. You'll pay extra for this, but it is very useful information to know. You can get your soil tested through your local university extension office, or you can send it away in the mail. MSUE has some helpful information online. The report you receive back will provide the necessary information to growing nutrient-dense foods - type, pH levels, nutrient levels, fertilizer recommendations. If your soil life isn't great, you will not get the optimal levels of nutrients in your vegetables and fruits.
Bacteria. Wait, you need bacteria in your garden? Yes, you do... in your soil! You will need to add bacteria, especially if the space you have your garden was previously a lawn or field. You can add bacteria by adding manure or compost. Remember that not all manure is good, though. Horse manure is pretty safe, overall. You should ask the farmer if the food they feed their horses contains any pass-through pesticides to kill horsefly larvae in the manure... if they do, you obviously would not want to use their manure. You really shouldn't run into this on your average backyard horse farm, though. If you are using manure from animals other than horses, only use manure from organic farms. Also, if the manure has wood chips in it, you'll want to leave it to compost for at least 2 years. If the manure has only sawdust in it, the best time to apply is in the fall. Till it in when you till your garden in the fall and it will break down over the winter and be ready for spring.
Mulch. Using mulch is a great way to keep weeds at bay in your garden. I use a straw mulch every year. Just beware that you should not just till it into your soil at the end of the season. Straw takes a while to break down. You need to rake it off in the fall and send it to the compost pile. You could also try saving it for the following year after you rake it off, but I normally just send it to the compost pile. You can also use grass clippings... as long as they are from a "safe" lawn. Don't spread grass clippings too thick, though, as it will create an anaerobic environment. Grass clippings break down quickly, so you will need to replenish regularly throughout the growing season.
Cover Crops. Cover crops are a great way to improve your soil. Use them to keep weeds at bay, or in the area between rows on which you walk. Any cover crop that lives through the winter will need to be tilled in at least three weeks in advance of planting your garden to allow enough time for them to break down into the soil. I have not used cover crops yet, though I seriously considered it last year and am again this year.
Raised Beds. Some people use raised beds for aesthetic purposes - they do look pretty nice! Others use them because their soil is poor. Regardless of why you use them, make sure you are using the proper materials to build them. NEVER use treated lumber or railroad ties. That is the easiest way to poison yourself and your family! It is best to use concrete blocks, bricks, stones, raw cedar, or raw pine (pine will break down fast, though). If you choose cedar, you really want to make sure it is truly raw and untreated. Many places will label it as such, but it really isn't. Your chances of finding untreated cedar at your local Home Depot or the like are VERY slim. You will most likely have to go straight to your local lumberyard.
Records. Keep records of what and when you plant each year. Also include weather and climate details so you can track patterns.
Gardening Newbie? If you are new to gardening, here are just a couple more things to remember...
- Miracle-Gro does not replace nutrients in your soil or plants... it will not create nutrient-dense food.
- Beware of potting soils, as most of them contain fungicides.
- Beware of using grass clippings in your garden if your lawn has ever been sprayed with chemicals (Tru-Green, etc.) or you have used conventional fertilizers. This is dangerous stuff and you don't want it seeping into your food!
- Beware of turning any land previously used as lawn (that has been sprayed/fertilized/etc.) into a garden, as the chemicals are in your soil. Your best bet in this situation is to use a raised bed where you can create safe, fertile, mineral and nutrient dense soil.
Random Tidbits. Some other random tidbits of information that I wrote down...
- All peat is mined. It is a non-renewable resource... just something to keep in mind.
- Black walnut trees are bad for gardens, do not plant any where near them.
- "No Spray" means nothing. Spraying is a method and has nothing to do with the safety of your food. Organic farmers spray, but they use safe stuff. Even if conventional farmers don't spray, it doesn't mean they're not adding nasty granules to the soil.
- Commercial fertilizers are a dumping ground for toxic wastes. Companies don't want to pay to dispose of their toxic waste, so they turn it over to fertilizer companies to make fertilizers. It is really bad stuff!
- Aim for all minerals coming from your soil, not from topical applications/feeds.
- Soap sprays work well for japanese beetles (I had great luck with this last year).
Helpful Websites. Just a couple that I wrote down.
- The Organic Center - great science-based information. This site is especially helpful if you are trying to convince conventional growers to switch to safer, healthier alternatives.
- National Sustainable Agriculture Information Service - really great information. I've used this site many times in the past.
Ok, I think that's enough for this post. I apologize for this post being sort of random and not really comprehensive. I have plans for more posts to come in the (near) future on gardening, so keep an eye out for those. For now, I hope this helps.
This post is part of Fight Back Friday on Food Renegade.
So anyway, I'm hoping to get my seeds ordered in the next week or two. Once I do, I'll post what we've decided to grow this year. For now, I just wanted to post some basic things that I heard at our local WAPF chapter meeting on Tuesday. The topic this month was Organic Gardening and we heard from one of the local organic farmers. I've heard most of these tips before... and actually do most of them already. But I figure they're always good reminders... and I did learn a few things, too. I'll just include some highlights below.
Garden Planning. You will need to consider many factors when you begin thinking about your vegetable garden... what you want to grow, how much of each veggie or fruit you want to grow (enough to eat fresh, enough to preserve, enough to share with others, etc.), your soil type and test results, how you will lay out your garden, whether you will use raised beds, how you will work your soil (tiller, by hand, etc.), how you will deal with weeds (if using mulch, where will you get it?), how you will build soil fertility (blended organic fertilizers, minerals, foliar feeds), whether you will use manure or compost, whether you will be away during times of harvest, etc.
Ordering Seeds. You want to order your seeds from a good, respectable source. Some of the companies we discussed on Tuesday were: Fedco, High Mowing, Seeds of Change, Baker Creek, Johnny's, Seed Savers Exchange, Territorial, Turtle Tree. There are lots of seed companies out there and I know this is not a comprehensive list of all the good ones... they're just the ones we quickly discussed. Beware of the seed companies controlled and/or owned by Monsanto, though! I will never (knowingly) buy seeds from one of those companies. I have used Fedco for the past few years and have been extremely satisfied with them. I really like the fundamental values of the company, the quality of their seeds, and enjoy supporting them. Plus, their prices are great! They don't spend lots of extra money on fancy catalogs and they limit the time that they are open for orders and shipments.
Soil Testing. You need good soil in order to grow nutrient-dense food! The first step in growing a successful garden is having your soil tested. Make sure you ask for a trace minerals test, too. You'll pay extra for this, but it is very useful information to know. You can get your soil tested through your local university extension office, or you can send it away in the mail. MSUE has some helpful information online. The report you receive back will provide the necessary information to growing nutrient-dense foods - type, pH levels, nutrient levels, fertilizer recommendations. If your soil life isn't great, you will not get the optimal levels of nutrients in your vegetables and fruits.
Bacteria. Wait, you need bacteria in your garden? Yes, you do... in your soil! You will need to add bacteria, especially if the space you have your garden was previously a lawn or field. You can add bacteria by adding manure or compost. Remember that not all manure is good, though. Horse manure is pretty safe, overall. You should ask the farmer if the food they feed their horses contains any pass-through pesticides to kill horsefly larvae in the manure... if they do, you obviously would not want to use their manure. You really shouldn't run into this on your average backyard horse farm, though. If you are using manure from animals other than horses, only use manure from organic farms. Also, if the manure has wood chips in it, you'll want to leave it to compost for at least 2 years. If the manure has only sawdust in it, the best time to apply is in the fall. Till it in when you till your garden in the fall and it will break down over the winter and be ready for spring.
Mulch. Using mulch is a great way to keep weeds at bay in your garden. I use a straw mulch every year. Just beware that you should not just till it into your soil at the end of the season. Straw takes a while to break down. You need to rake it off in the fall and send it to the compost pile. You could also try saving it for the following year after you rake it off, but I normally just send it to the compost pile. You can also use grass clippings... as long as they are from a "safe" lawn. Don't spread grass clippings too thick, though, as it will create an anaerobic environment. Grass clippings break down quickly, so you will need to replenish regularly throughout the growing season.
Cover Crops. Cover crops are a great way to improve your soil. Use them to keep weeds at bay, or in the area between rows on which you walk. Any cover crop that lives through the winter will need to be tilled in at least three weeks in advance of planting your garden to allow enough time for them to break down into the soil. I have not used cover crops yet, though I seriously considered it last year and am again this year.
Raised Beds. Some people use raised beds for aesthetic purposes - they do look pretty nice! Others use them because their soil is poor. Regardless of why you use them, make sure you are using the proper materials to build them. NEVER use treated lumber or railroad ties. That is the easiest way to poison yourself and your family! It is best to use concrete blocks, bricks, stones, raw cedar, or raw pine (pine will break down fast, though). If you choose cedar, you really want to make sure it is truly raw and untreated. Many places will label it as such, but it really isn't. Your chances of finding untreated cedar at your local Home Depot or the like are VERY slim. You will most likely have to go straight to your local lumberyard.
Records. Keep records of what and when you plant each year. Also include weather and climate details so you can track patterns.
Gardening Newbie? If you are new to gardening, here are just a couple more things to remember...
- Miracle-Gro does not replace nutrients in your soil or plants... it will not create nutrient-dense food.
- Beware of potting soils, as most of them contain fungicides.
- Beware of using grass clippings in your garden if your lawn has ever been sprayed with chemicals (Tru-Green, etc.) or you have used conventional fertilizers. This is dangerous stuff and you don't want it seeping into your food!
- Beware of turning any land previously used as lawn (that has been sprayed/fertilized/etc.) into a garden, as the chemicals are in your soil. Your best bet in this situation is to use a raised bed where you can create safe, fertile, mineral and nutrient dense soil.
Random Tidbits. Some other random tidbits of information that I wrote down...
- All peat is mined. It is a non-renewable resource... just something to keep in mind.
- Black walnut trees are bad for gardens, do not plant any where near them.
- "No Spray" means nothing. Spraying is a method and has nothing to do with the safety of your food. Organic farmers spray, but they use safe stuff. Even if conventional farmers don't spray, it doesn't mean they're not adding nasty granules to the soil.
- Commercial fertilizers are a dumping ground for toxic wastes. Companies don't want to pay to dispose of their toxic waste, so they turn it over to fertilizer companies to make fertilizers. It is really bad stuff!
- Aim for all minerals coming from your soil, not from topical applications/feeds.
- Soap sprays work well for japanese beetles (I had great luck with this last year).
Helpful Websites. Just a couple that I wrote down.
- The Organic Center - great science-based information. This site is especially helpful if you are trying to convince conventional growers to switch to safer, healthier alternatives.
- National Sustainable Agriculture Information Service - really great information. I've used this site many times in the past.
Ok, I think that's enough for this post. I apologize for this post being sort of random and not really comprehensive. I have plans for more posts to come in the (near) future on gardening, so keep an eye out for those. For now, I hope this helps.
This post is part of Fight Back Friday on Food Renegade.
Tuesday, February 8, 2011
Dairy Kefir
I've been making dairy kefir for quite some time now, but realized that I never have posted about it. So here goes! Dairy kefir is made by adding dairy kefir grains to milk. You can use almost any kind of milk - raw cow's milk, raw goat's milk, pasteurized milk (but not ultra-high temperature pasteurized), homogenized milk, and I've even seen blogs on using coconut milk to make kefir. It is generally recommended to use whole fat milk, rather than low-fat or skim milk.
The dairy kefir grains, like water kefir grains, are a symbiotic colony of bacteria and yeast. But don't be confused with the two types of kefir grains... they are different in the way they look and the way they eat sugars. Dairy kefir grains look kind of like cauliflower. They're sort of a pale yellow/whitish color and clump together. Dairy kefir grains feed off of the lactose/milk sugar. The resulting kefir is low in lactose, while rich with beneficial bacteria and yeast. It also contains high levels of vitamins, minerals, and enzymes. Kefir is often compared to yogurt because they have similar tastes. While yogurt does contain some beneficial bacteria, kefir is much better for you. It contains five times more beneficial organisms than yogurt and includes beneficial yeasts as well as bacteria, while yogurt only contains beneficial bacteria. These beneficial bacteria and yeasts are good for digestion and help to keep your gut healthy. They also help your body protect itself against viruses, disease, and parasites.
Dairy kefir has many uses. You may drink or eat it plain; use it in smoothies; use it as your acid medium to soak grains/nuts/seeds; or use it to make ice cream, popsicles, salad dressing, cheese, and so much more, I'm sure. So far, I have really only used mine plain, flavored it with pureed fruit, in smoothies, in salad dressing, and for soaking grains. I have wanted to expand my uses of kefir, but just haven't gotten around to it yet. Hopefully I will soon.
Dairy Kefir
2 tablespoons of kefir grains
1 quart of milk
If your kefir grains are dehydrated when you get them, you should follow the directions that come with them to get them hydrated.
It will take your kefir grains some time to become acclimated to your house and your milk. This could take anywhere from a couple of days to a month, according to some sources. You may want to start with only one cup of milk for the first few batches to get your grains acclimated and not waste much milk. Once your grains are fully acclimated, you can use the full quart of milk to make kefir. Make sure you're not using too many grains for the amount of milk you are culturing. You only need about 2 tablespoons for a quart. If you have more, your chances of it separating into curds and whey are higher and the yeast will be in overabundance in the resulting kefir... which does not taste the best.
I started out with some kefir grains from my sister-in-law and had decent luck with them. Although I never really got a nice, thick kefir out of them. Unfortunately, those grains died over the holidays when I stopped making kefir due to just plain being too busy. Just before New Years, I got some more grains from my dairy farmer. These have been awesome since they were cultured in the same raw milk that I am using. My kefir is now nice, thick, and creamy. This isn't the most appetizing picture, but it shows how thick my kefir now gets after 18 hours. The cream that has risen to the top is extra-thick. You can also see the kefir grains, which rise to the top as they culture.
To make kefir, pour milk into a wide-mouth quart sized jar. Add the dairy kefir grains and stir gently with a wooden or plastic spoon (don't use metal as it does not react well with the grains). Cover with a cloth, paper towel, or coffee filter, and secure with a rubber band... or just loosely place a jar lid on the jar. Leave at room temperature away from other cultures to prevent cross-contamination. Ideal room temperatures are between 65 - 80 degrees. It will take longer to culture/ferment with cooler temperatures (like in the winter) and faster with warmer temperatures (like in the summer). If you have your kefir near a heat source (the stove, oven, crockpot, etc.), keep in mind that it will culture more quickly.
You may culture the kefir until you are satisfied with the thickness and taste. You may want to try tasting it after 12 hours, then 24 hours, 36 hours, and 48 hours. It will get more thick and more sour over time. If you let it go too long, you will see the kefir separate into curds and whey. You might also see some yellow liquid surrounding the kefir grains, this is the beginning of this separation into curds and whey. Its fine to let the kefir culture to this point, if that is what you like or what you want. We tend to like our kefir after about 18 hours in the summer. I'm finding I have to let it culture a little longer in the winter if I leave it on the counter... usually to between 24 and 36 hours now. But I generally just turn my oven light on and place my jar in the oven with the light on. Its done after about 18 hours.
After about 8 or 10 hours, gently stir the culturing kefir. You will see the grains floating on top - the bumpy stuff. Stirring after the milk has partially cultured will help achieve a smooth consistency.
When you've decided the taste and thickness are right for your family, remove the grains with a wooden or plastic spoon, or use a plastic strainer... remember don't use metal! Transfer the kefir grains to a new batch of milk, or store in the refrigerator until you need them again. Do not rinse the grains - you really only want to rinse the grains if you fear cross-contamination, or are switching to a different type of milk.
Cover the finished kefir and refrigerate.
Dairy kefir grains may be stored in the refrigerator in a small amount of milk. This will keep for one or two weeks.
This post is posted as part of the Tuesday Twister at GNOWFGLINS and Real Food Wednesday at Kelly the Kitchen Kop.
Labels:
drinks,
gluten free,
health,
kefir,
lacto-fermentation,
Nourishing Traditions,
probiotic,
real milk
Sunday, February 6, 2011
Honey Whole Wheat Bread
I have made this bread many times in the last year. For awhile there, I was making it weekly. Then I got into sourdough and other breads, so it has been quite a while since I've made this. I decided to re-visit it this morning and bake a couple loaves. I switched out the canola oil for a healthy oil (coconut oil), but otherwise this was a great recipe. It turned out just as delicious with the coconut oil, too. This is seriously such a soft, yummy bread and is our overall favorite bread.
I'd like to do some more testing with this recipe since it's our favorite. I want to try soaking the grains. I will update and re-post if I'm successful in the coming weeks.
* Here is the original post.*
I tried out a new bread recipe a couple of weeks ago and made it again this morning. I just haven't gotten around to posting the recipe yet. This comes from Two Peas and Their Pod and it is sooooo good! This is by far our favorite bread so far... and will be our "regular" bread for awhile now. This makes a great sandwich bread. And it is so simple to make. I really liked that it has all whole wheat flour. So many recipes seem to just have partial whole wheat flour in addition to the highly processed all-purpose or bread flour. But not this recipe! Anyway, like I said, this is a delicious bread. This makes 2 loaves, which is nice because you can either freeze the second loaf, or present it as a gift to someone. Perfect!
Honey Whole Wheat Bread
3 cups whole wheat flour
1 T vital wheat gluten
2 packets of yeast (or 4 1/2 teaspoons)
2 1/2 cups warm water
In a large mixing bowl (preferably a KitchenAid), add the 3 cups flour, wheat gluten, and yeast. Stir. Add in warm water and stir until combined. Let sit for 10 minutes.
1/3 cup coconut oil
1/3 cup honey
1 1/2 T lemon juice
1 T sea salt
3 1/2-4 cups whole wheat flour
Mix the oil, honey, lemon juice, and salt in a small bowl. Add to flour mixture after the 10 minutes. Mix until combined. Add in the additional flour and mix. I usually switch to my dough hook when I'm adding this flour. Add in the first 3 cups of flour first, continue to mix. Then, add in about 1/4 cup of flour at a time until the dough is no longer sticking to the bowl. You don't want the dough to be too wet so that it sticks to the bowl or your hands. Dough that is too wet makes a dense bread. You don't want it to be too dry, either... else you'll get dry bread. If you stop adding flour once the dough is pulling away from the sides of the bowl, you'll end up with a perfect loaf of bread... not dense, not dry, but moist and soft and airy.
Next, knead the dough for ten minutes with the dough hook. When it is done divide the dough into two loaves. Make sure they are even. Shape them into loaf form. Place the dough into 2 loaf pans that have been sprayed with cooking spray. Cover with a clean towel and let rise for 30 minutes.
Preheat the oven to 350 degrees. After the loaves have risen, bake them for 30 minutes. They should be golden brown. Let cool before slicing, if you can wait. You can freeze one of the loaves if you wish.
This post is re-posted as part of Monday Mania at Healthy Home Economist and Tuesday Twister at GNOWFGLINS.
Meal plans and the week ahead
Back to reality this week. Our vacation last week got extended unexpectedly due to the blizzard that blew through Michigan on Tuesday/Wednesday... right when we were supposed to be flying home. We flew from Tucson to Denver to find out our flight to Grand Rapids had been canceled (again). Thankfully we have some friends in Denver who took us in for three days until we could get a flight to Michigan. I have to say that we are pretty lucky to have such awesome friends - both in Arizona and Colorado! And I am pretty lucky to have spent some time with both of my best friends in a week's time!
So this week is going to be pretty busy. We have a lot of catching up to do since we've been gone. Especially since we just took it easy and relaxed most of the day yesterday. I have a lot of prep to do before Carson's birthday parties in two weeks. I'll be doing a lot of prep this week. I still need to finalize plans for food, but I think I've figured out what we'll eat at the parties. And I bought most of the decorations and accessories for the party before our trip. I am going to go through everything today and see if I'm missing anything. I'll also be getting the silverware wrapped with the napkins and the favor bags for the kids put together. I still need to figure out if we'll play any games and get those prepped, too.
I'm very glad I made some kefir before we left. Since we didn't fly in until late Friday night, we missed our milk pickup again last week. So I can't make kefir again until I pick up our milk this Friday. I am craving our raw milk! So is Carson! I'm not entirely sure what else I'll be making this week. I have some ideas, which are included below.
Sunday ~ party prep; cleaning; dinner at in-laws'; Super Bowl
(bake honey whole wheat bread; make meatballs and freeze?; roll party silverware; make favor bags; determine party games)
B: kefir smoothies; pancakes (for Kevin and Carson)
L: crockpot chicken noodle soup with homemade stock and noodles; fresh baked bread
D:tacos dinner at in-laws' house for father's-in-law birthday
Monday ~
B: muffins from freezer
D: lasagna from freezer; garlic toast; steamed broccoli
Tuesday ~ WAPF meeting
B: apples with peanut butter
D:nachos with leftover taco meat tacos and nachos
Wednesday ~ Carson's soccer
B: toast with peanut butter
D: portable... peanut butter sandwiches; carrots with ranch; apple slices
Thursday ~
B: apples with peanut butter
D: loaded baked potatoes with leftover taco meat; side salads; broccoli and cauliflower
Friday ~ milk/CSA pickup
(make dairy kefir; make yogurt; make granola)
B: pumpkin scones from freezer
D: tbd
Saturday ~ Carson's pictures; Calvin basketball game; birthday celebration
(finish yogurt)
B: kefir smoothies
L: peanut butter and jelly sandwiches
D: Olga's in Grand Rapids
So this week is going to be pretty busy. We have a lot of catching up to do since we've been gone. Especially since we just took it easy and relaxed most of the day yesterday. I have a lot of prep to do before Carson's birthday parties in two weeks. I'll be doing a lot of prep this week. I still need to finalize plans for food, but I think I've figured out what we'll eat at the parties. And I bought most of the decorations and accessories for the party before our trip. I am going to go through everything today and see if I'm missing anything. I'll also be getting the silverware wrapped with the napkins and the favor bags for the kids put together. I still need to figure out if we'll play any games and get those prepped, too.
I'm very glad I made some kefir before we left. Since we didn't fly in until late Friday night, we missed our milk pickup again last week. So I can't make kefir again until I pick up our milk this Friday. I am craving our raw milk! So is Carson! I'm not entirely sure what else I'll be making this week. I have some ideas, which are included below.
Sunday ~ party prep; cleaning; dinner at in-laws'; Super Bowl
(bake honey whole wheat bread; make meatballs and freeze?; roll party silverware; make favor bags; determine party games)
B: kefir smoothies; pancakes (for Kevin and Carson)
L: crockpot chicken noodle soup with homemade stock and noodles; fresh baked bread
D:
Monday ~
B: muffins from freezer
D: lasagna from freezer; garlic toast; steamed broccoli
Tuesday ~ WAPF meeting
B: apples with peanut butter
D:
Wednesday ~ Carson's soccer
B: toast with peanut butter
D: portable... peanut butter sandwiches; carrots with ranch; apple slices
Thursday ~
B: apples with peanut butter
D: loaded baked potatoes with leftover taco meat; side salads; broccoli and cauliflower
Friday ~ milk/CSA pickup
(make dairy kefir; make yogurt; make granola)
B: pumpkin scones from freezer
D: tbd
Saturday ~ Carson's pictures; Calvin basketball game; birthday celebration
(finish yogurt)
B: kefir smoothies
L: peanut butter and jelly sandwiches
D: Olga's in Grand Rapids
Sunday, January 23, 2011
Meal plans and the week(s) ahead
I'm going to post for the next two weeks today since we'll be leaving for vacation in Arizona this week. I am beyond excited! I get to see my best friend whom I feel like I haven't seen in forever, even though its only been a few months! And we get to get out of this frigid weather! We'll be going to Scottsdale, Phoenix, Sedona, Tucson, Tombstone, Bisbee, and several smaller towns while we're out there. The forecast for much of the time we're there ranges from 74-76, the exception being Sedona at 60. Considering there were -15 degree wind chills these last couple of days, that sounds pretty fabulous right now!
We leave on Tuesday in the late afternoon and return just after midnight on Tuesday night/Wednesday morning next week. We'll be going in to work mid-morning on Wednesday. We have Carson's first soccer class that evening. It actually starts this week, but we'll miss it. He is really looking forward to it! Thursday I'll be in Detroit all day for meetings. Friday is supposed to be my flex day, but I'll be working it since we're gone earlier in the week. No plans Saturday other than doing laundry and adjusting to our life back home again. :)
So this week we're cleaning out the fridge. I'll be stocking some things in the fridge for my brother-in-law while we're gone, too. And I'm planning to make some dairy kefir today so that its here when we get back next week... I'm guessing we'll really be missing our probiotics by then. :) So it'll be nice to have it ready to go when we get home. Anyway, here's the plan at this point....
Sunday - church
(finish laundry; pack; print out lists of ideas for things to do; make butter and freeze; make kefir)
B: yogurt; fruit
L: hot dogs; lettuce salad; mac 'n cheese
D: quiche with ham, broccoli, carrots, cheddar
Monday -
B: yogurt; fruit
D: grilled cheese sandwiches; tomato soup; raw carrots with ranch dressing; applesauce
Tuesday - leave for Arizona
(finish last-minute packing; do one last vacuuming of the house)
B: scrambled eggs with veggies
L: crackers with cheese; raw carrots with ranch dressing; kefir smoothies
Wednesday through Tuesday - Arizona
Wednesday - soccer
B: kefir smoothies
D: lasagna from the freezer
Thursday - Detroit
B: kefir smoothies
D: sloppy lentils from freezer; cornbread from freezer; broccoli
Friday - milk pickup
(soak grains; soak almonds)
B: apple slices with peanut butter
D: TBD soup in the crockpot
Saturday -
(dry almonds; make yogurt; make cottage cheese)
B: pancakes
L: leftover soup
D: pork roast in the crockpot with potatoes, carrots, and parsnips
We leave on Tuesday in the late afternoon and return just after midnight on Tuesday night/Wednesday morning next week. We'll be going in to work mid-morning on Wednesday. We have Carson's first soccer class that evening. It actually starts this week, but we'll miss it. He is really looking forward to it! Thursday I'll be in Detroit all day for meetings. Friday is supposed to be my flex day, but I'll be working it since we're gone earlier in the week. No plans Saturday other than doing laundry and adjusting to our life back home again. :)
So this week we're cleaning out the fridge. I'll be stocking some things in the fridge for my brother-in-law while we're gone, too. And I'm planning to make some dairy kefir today so that its here when we get back next week... I'm guessing we'll really be missing our probiotics by then. :) So it'll be nice to have it ready to go when we get home. Anyway, here's the plan at this point....
Sunday - church
(finish laundry; pack; print out lists of ideas for things to do; make butter and freeze; make kefir)
B: yogurt; fruit
L: hot dogs; lettuce salad; mac 'n cheese
D: quiche with ham, broccoli, carrots, cheddar
Monday -
B: yogurt; fruit
D: grilled cheese sandwiches; tomato soup; raw carrots with ranch dressing; applesauce
Tuesday - leave for Arizona
(finish last-minute packing; do one last vacuuming of the house)
B: scrambled eggs with veggies
L: crackers with cheese; raw carrots with ranch dressing; kefir smoothies
Wednesday through Tuesday - Arizona
Wednesday - soccer
B: kefir smoothies
D: lasagna from the freezer
Thursday - Detroit
B: kefir smoothies
D: sloppy lentils from freezer; cornbread from freezer; broccoli
Friday - milk pickup
(soak grains; soak almonds)
B: apple slices with peanut butter
D: TBD soup in the crockpot
Saturday -
(dry almonds; make yogurt; make cottage cheese)
B: pancakes
L: leftover soup
D: pork roast in the crockpot with potatoes, carrots, and parsnips
Saturday, January 15, 2011
Meal plans and the week ahead
I'm posting this a little early this week... so I can sleep in as late as possible tomorrow. I've been battling a cold and really just need to sleep, I think. So I figure I'll post now while I have a few minutes. This is going to be a crazy week full of fun stuff! Unfortunately, Kevin is traveling again, but hopefully the week passes by quickly. We've got a lot of stuff to do to get ready for our trip to Arizona next week, plus lots of fun things.
Tomorrow, we'll hopefully be heading to church. We'll see how I feel in the morning. We've got lots of cleaning to do tomorrow, too... last week ended up being a crazy week at work (the earliest I got home from work all week was 7:00pm... with it being 8:00/8:30 a couple of nights... it was a long week), so I didn't get nearly half of anything done that I wanted to accomplish. Kevin leaves very early Monday morning for Virginia and Tennessee. I'm off on Monday for MLK Jr. Day. Carson and I have a lot of errands to run and I want to get the rest of the deeper cleaning done. Tuesday through Thursday will hopefully be fairly low key... and I really hope I don't have to work too late. Wednesday is the Governor's State of the State address, so I do expect longer days again, but I'm hoping I can at least leave on time and then plug in at home in the evening. Friday is my flex day. We have to pick up the milk and CSA order, then Carson and I are headed to Lowell to meet Auntie Sara for lunch. Then we'll probably go back to Saranac to hang out for a bit. I'd also like to get to Adrian on Friday night so we can see my cousin, Allison, play hockey. She plays for Finlandia University and this is her only game down state. Hopefully we'll make it, as long as we're not in Saranac too long. Kevin comes home late Friday night. Saturday morning I am finally getting my hair done. Its been soooo long since I got it done (November!!!) and it is driving me crazy! I won't get too much of a change since I'm growing it out, but it will be nice to get it shaped up and the ends trimmed, plus some new color. Then we're packing up and heading to Grand Rapids for another basketball game and dinner at my SIL's. I also want to start packing some where in there... :)
So here's the plan...
Sunday ~ church; cleaning
B: scrambled eggs; bacon
L: leftover chicken divan
D: chicken noodle soup
Monday ~ MLK Jr. Day; Kevin leaves for VA/TN; errands; cleaning
B: yogurt and granola
D: leftover chicken divan
Tuesday ~
B: muffins from freezer
D: leftover chicken noodle soup
Wednesday ~ Governor's State of the State Address at 7:00 PM
B: pumpkin scones from freezer
D: eating at my parents' house
Thursday ~
B: smoothies
D: tacos from freezer
Friday ~ flex day; milk/CSA pickup; Lowell/Saranac; hockey game in Adrian
(soak grains for pancakes)
B: scrambled eggs; bacon
L: Flat River Grill in Lowell
D: TBD
Saturday ~ hair appt.; Calvin basketball game
(slice pineapple; wash grapes; cut/soak apples?; make ranch dressing; start packing for AZ)
B: pancakes
L: crackers; sliced cheese; raw carrots and cucumber slices with ranch dressing
D: at SIL's... I'm bringing fruit; salad dressings; dessert
Tomorrow, we'll hopefully be heading to church. We'll see how I feel in the morning. We've got lots of cleaning to do tomorrow, too... last week ended up being a crazy week at work (the earliest I got home from work all week was 7:00pm... with it being 8:00/8:30 a couple of nights... it was a long week), so I didn't get nearly half of anything done that I wanted to accomplish. Kevin leaves very early Monday morning for Virginia and Tennessee. I'm off on Monday for MLK Jr. Day. Carson and I have a lot of errands to run and I want to get the rest of the deeper cleaning done. Tuesday through Thursday will hopefully be fairly low key... and I really hope I don't have to work too late. Wednesday is the Governor's State of the State address, so I do expect longer days again, but I'm hoping I can at least leave on time and then plug in at home in the evening. Friday is my flex day. We have to pick up the milk and CSA order, then Carson and I are headed to Lowell to meet Auntie Sara for lunch. Then we'll probably go back to Saranac to hang out for a bit. I'd also like to get to Adrian on Friday night so we can see my cousin, Allison, play hockey. She plays for Finlandia University and this is her only game down state. Hopefully we'll make it, as long as we're not in Saranac too long. Kevin comes home late Friday night. Saturday morning I am finally getting my hair done. Its been soooo long since I got it done (November!!!) and it is driving me crazy! I won't get too much of a change since I'm growing it out, but it will be nice to get it shaped up and the ends trimmed, plus some new color. Then we're packing up and heading to Grand Rapids for another basketball game and dinner at my SIL's. I also want to start packing some where in there... :)
So here's the plan...
Sunday ~ church; cleaning
B: scrambled eggs; bacon
L: leftover chicken divan
D: chicken noodle soup
Monday ~ MLK Jr. Day; Kevin leaves for VA/TN; errands; cleaning
B: yogurt and granola
D: leftover chicken divan
Tuesday ~
B: muffins from freezer
D: leftover chicken noodle soup
Wednesday ~ Governor's State of the State Address at 7:00 PM
B: pumpkin scones from freezer
D: eating at my parents' house
Thursday ~
B: smoothies
D: tacos from freezer
Friday ~ flex day; milk/CSA pickup; Lowell/Saranac; hockey game in Adrian
(soak grains for pancakes)
B: scrambled eggs; bacon
L: Flat River Grill in Lowell
D: TBD
Saturday ~ hair appt.; Calvin basketball game
(slice pineapple; wash grapes; cut/soak apples?; make ranch dressing; start packing for AZ)
B: pancakes
L: crackers; sliced cheese; raw carrots and cucumber slices with ranch dressing
D: at SIL's... I'm bringing fruit; salad dressings; dessert
Tuesday, January 11, 2011
French Dressing
This past weekend, we met some of our family at a basketball game in Grand Rapids and then we all went over to my SIL's house for dinner afterwards. We had a delicious real food taco dinner. I brought along some homemade french dressing to make taco salads. Its another Heavenly Homemakers recipe. I love Laura's recipes because they're so simple, yet taste so great. This was no exception. It tasted really good, as written below. I will definitely be making this often, since french dressing is Kevin's favorite (though he tolerates my favorite, ranch, happily, too). This dressing should keep really well, though... longer than my ranch dressing... so I'm guessing I'll be making this dressing quite regularly.
Anyway, like I said, this tastes great the way it is, but I think I will do a little playing around with it. I just used organic store-bought ketchup this time since I need to make a new batch of lacto-fermented ketchup. It'll be awesome to make this with lacto-fermented ketchup so that we can gain the benefit of the probiotics. I also want to play around with the seasonings. I think we'd probably prefer a little less celery seed and I want to add some smoked paprika and a little onion powder. I think I'd also like to try this with different vinegars. All in due time, though. I'll be sure to post any updates if we find something we like even better. For now, we are really enjoying this version!
Homemade French Dressing
3/4 cup ketchup
2 Tablespoons sucanat or brown sugar
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke
1 Tablespoon ground celery seed
Put all ingredients directly into a pint sized jar. Put the lid on and shake it well. Refrigerate. Its best to make this dressing at least a couple hours before you need it. Even better would be the day before. That's what I did. You need to give it time to meld together and really develop a great flavor.
Anyway, like I said, this tastes great the way it is, but I think I will do a little playing around with it. I just used organic store-bought ketchup this time since I need to make a new batch of lacto-fermented ketchup. It'll be awesome to make this with lacto-fermented ketchup so that we can gain the benefit of the probiotics. I also want to play around with the seasonings. I think we'd probably prefer a little less celery seed and I want to add some smoked paprika and a little onion powder. I think I'd also like to try this with different vinegars. All in due time, though. I'll be sure to post any updates if we find something we like even better. For now, we are really enjoying this version!
Homemade French Dressing
3/4 cup ketchup
2 Tablespoons sucanat or brown sugar
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke
1 Tablespoon ground celery seed
Put all ingredients directly into a pint sized jar. Put the lid on and shake it well. Refrigerate. Its best to make this dressing at least a couple hours before you need it. Even better would be the day before. That's what I did. You need to give it time to meld together and really develop a great flavor.
Labels:
cold salads,
condiment,
fast and easy,
grain-free,
salad dressing
Sunday, January 9, 2011
Meal plans and the week ahead
We have a pretty low-key week this week. We're headed to church this morning and we're planning to do some cleaning and throwing out of junk this afternoon... I also have some work to do. We're headed to Sears tonight to buy an elliptical (they have a special friends and family sale from 6-9 tonight). I also need to make something to take in to work tomorrow to celebrate a colleague's marriage. Tuesday afternoon is my WAPF chapter meeting and I'll be going out to dinner with some friends from high school. Friday we'll go pick up the elliptical. Saturday morning we're planning to go see my niece and nephew play basketball.
I am hoping to get a lot of planning and cleaning done this week. We'll be leaving for Arizona before we know it and I feel like we have so much to do before then. I want to get the packing list done this week and finish up some shopping for a few things we may need. I also need to make some more progress on Carson's new bedroom. Not sure what else, but I hope its a productive week!
Here's the plan...
Sunday -church; clean/de-junkify; Sears
(make something for Therese's celebration; make grain-free granola;make yogurt; boil eggs; make egg salad for lunches; clean out refrigerator)
B: muffins from freezer with soft cheese
L: zucchini parmesan; side salads with homemade dressing
D:beef roast in the crockpot salsa meatloaf; peas; salad; pickles
Monday -
(make steel cut oats; make start packing list)
B: yogurt with granola
D:peanut turkey burgers (mine will be wrapped in lettuce); green beans sauteed with garlic and butter; corn on the cob from freezer leftover meatloaf; baked potatoes
Tuesday -WAPF; dinner with the girls
B:steel cut oats banana; milk
D: K&C -leftovers organic mac & cheese, ham from freezer; S - Mongolian BBQ
Wednesday -
(clean bathroom thoroughly; work on Carson's new room)
B: yogurt with granola
D: mahi mahi with roasted corn; broccoli; side salads
Thursday -
(clean kitchen and dining room thoroughly - scrub floors, wipe down walls, clean windows, etc.)
B: chocolate peanut butter banana smoothies
D: shredded bbq beef (from leftover roast) sandwiches; asparagus; corn
Friday - milk/CSA pick up; pick up elliptical
(dust entire house; assemble elliptical)
B: steel cut oats
D: baked potato soup; side salads
Saturday -niece's and nephew's basketball games
(make soft cheese; make butter/buttermilk; work on Carson's bedroom; clean living room and play room thoroughly - clean windows, wash walls, etc.; make yogurt; clean out refrigerator)
B: yogurt with granola and fruit
L: pesto pea salad with tuna
D: chicken divan
I am hoping to get a lot of planning and cleaning done this week. We'll be leaving for Arizona before we know it and I feel like we have so much to do before then. I want to get the packing list done this week and finish up some shopping for a few things we may need. I also need to make some more progress on Carson's new bedroom. Not sure what else, but I hope its a productive week!
Here's the plan...
Sunday -
(make something for Therese's celebration; make grain-free granola;
B: muffins from freezer with soft cheese
L: zucchini parmesan; side salads with homemade dressing
D:
Monday -
(
B: yogurt with granola
D:
Tuesday -
B:
D: K&C -
Wednesday -
(clean bathroom thoroughly; work on Carson's new room)
B: yogurt with granola
D: mahi mahi with roasted corn; broccoli; side salads
Thursday -
(clean kitchen and dining room thoroughly - scrub floors, wipe down walls, clean windows, etc.)
B: chocolate peanut butter banana smoothies
D: shredded bbq beef (from leftover roast) sandwiches; asparagus; corn
Friday - milk/CSA pick up; pick up elliptical
(dust entire house; assemble elliptical)
B: steel cut oats
D: baked potato soup; side salads
Saturday -
(make soft cheese; make butter/buttermilk; work on Carson's bedroom; clean living room and play room thoroughly - clean windows, wash walls, etc.; make yogurt; clean out refrigerator)
B: yogurt with granola and fruit
L: pesto pea salad with tuna
D: chicken divan
Monday, January 3, 2011
Crockpot Split Pea Soup
I have discovered that I love split pea soup. So does Kevin. Carson tolerates it. I wouldn't say he loves it, but he does eat it without too many complaints. :) I've tried a few different recipes for split pea soup. One of which I posted a while back. Since then, I've tried a couple others, one of which I found on A Year of Slow Cooking, which seems to be our favorite. I don't make it exactly the same way each time, it just depends what I have on hand, but its generally the same. It doesn't look too appetizing, which is why I always thought I wouldn't like it, but it is seriously delicious! And its a great, easy meal to throw in the crockpot and let it cook all day. I usually make this when I have leftover ham. I have never tried it with bacon, but I'm guessing it'd be pretty good with bacon, too. We like a more veggies in ours, so I usually double the amount of veggies that Stephanie recommends when I make it... I've posted it the way I make it below.
Crockpot Split Pea Soup
16oz package of dried split peas
1 yellow onion, diced
2 potatoes, peeled and diced
2 cups diced carrot
1 cup leftover ham or bacon, diced
ham hock or ham bone if you have them
4 cups broth/stock
1 cup water
1 teaspoon sea salt
1/2 teaspoon pepper
I soak split peas the way I do lentils. Cover them with water and add about 2 Tablespoons of whey. Let them soak for about 7 or 8 hours, rinse them, and they're ready to go.
Dump the peas, diced vegetables, ham/bacon, broth, and water into the crockpot. Add the salt and pepper. If you are using a ham hock or bone, add that now.
Cover and cook on low 8-10 hours or high for 4-6. Mine almost always cooks 12-13 hours on low.
If you used a ham hock or bone, scrape off any remaining meat and discard the bone. Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency. I usually only do a few pulses of the blender so we still have a good bit of chunk with our veggies and ham in the soup.
Crockpot Split Pea Soup
16oz package of dried split peas
1 yellow onion, diced
2 potatoes, peeled and diced
2 cups diced carrot
1 cup leftover ham or bacon, diced
ham hock or ham bone if you have them
4 cups broth/stock
1 cup water
1 teaspoon sea salt
1/2 teaspoon pepper
I soak split peas the way I do lentils. Cover them with water and add about 2 Tablespoons of whey. Let them soak for about 7 or 8 hours, rinse them, and they're ready to go.
Dump the peas, diced vegetables, ham/bacon, broth, and water into the crockpot. Add the salt and pepper. If you are using a ham hock or bone, add that now.
Cover and cook on low 8-10 hours or high for 4-6. Mine almost always cooks 12-13 hours on low.
If you used a ham hock or bone, scrape off any remaining meat and discard the bone. Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency. I usually only do a few pulses of the blender so we still have a good bit of chunk with our veggies and ham in the soup.
Whole Wheat Noodles
I have been wanting to try making some homemade pasta for quite some time now. I have been debating about trying a sourdough recipe, or this whole wheat recipe from Heavenly Homemakers. My SIL, Mary, made the whole wheat noodles a few weeks ago and loved them. I decided I was going to give the sourdough noodles a try. Then my husband asked me what I was doing and I told him I was going to make sourdough pasta. While he's been a trooper through all of my sourdough trials... and generally likes most of the sourdough things I've made... he asked if I could make something "normal" for once. So I changed it up and made the soaked whole wheat noodles. We were all very happy with the result, too!
These noodles are very easy to make and don't take much time at all. I really like that they are soaked, therefore increasing the nutrition and digestibility of the grains. I made some lasagna noodles and made a pan of lasagna for dinner last night. This was seriously the first time I've ever eaten lasagna where I didn't get an upset stomach afterwards. It was great! I'll definitely be making these again and again. Although, I will be making the sourdough noodles this week so that we can compare.
Whole Wheat Noodles
2 1/3 cups whole wheat flour
1/2 teaspoon sea salt
2 beaten eggs
1/3 cup water (or an acid medium (buttermilk, kefir, yogurt, whey) for soaking)
1 teaspoon olive oil
To soak grains:
Use the same ingredients, substituting the water with an acid medium like buttermilk, plain yogurt, kefir, or whey. Mix ingredients as described below in a bowl. I started out with a spoon and then just used my hands. If your dough is really sticky (mine was), add in a tablespoon or so of flour at a time and mix in. You don't want the dough to stick to your hands or the bowl... once you get to that point, you'll know the dough is ready. You also should keep in mind that whole grains will take a bit of time to absorb the liquid/moisture. If you're not sure about your dough, let it sit for about 15 minutes or so and then go back and check it. If its still sticky, add a little bit of flour. If it seems too dry, add a splash of buttermilk/acid medium and knead it in. Knead for a minute or two, then cover with a towel and let it sit for 12-24 hours. You'll pick back up with the rolling step below.
To make without soaking grains:
First mix the flour and salt together in a bowl and make a little”pit” in the middle. Beat your eggs in a separate bowl, then pour them into the flour mixture. Add the water (or acid medium) and olive oil. Stir well until the ingredients are mostly combined. Dump the noodle dough out onto a floured surface and knead it a little bit to get the ingredients combined well.
(If soaking grains start here after dough has soaked.)
Make sure your surface has a LOT of flour all over it so that your noodles won’t stick when you roll out the dough. Sticky noodles are not fun.
Use a well floured rolling pin and roll and roll and roll until your noodle dough is very thin, about 1/16" in thickness. You may need to keep tossing some flour under the dough as you roll to keep it from sticking.
Use a pizza cutter to cut long strips in the noodle dough. Cut your noodles any length you want... short, fat, skinny, wide, etc.
Once you’ve cut your noodles you can either use them right away, or you can let them dry so that you can store them and have them ready for when you need them.
You can use a dehydrator to dry the noodles, or you can just leave them on the countertop to dry if you want. It will take a while…like several hours or even an entire day. You may also need to turn the noodles over after a few hours so that the under side can dry. I used my dehydrator and they were dry within a couple of hours.
This post is shared as part of Monday Mania at The Healthy Home Economist and the Tuesday Twister at GNOWFGLINS.
These noodles are very easy to make and don't take much time at all. I really like that they are soaked, therefore increasing the nutrition and digestibility of the grains. I made some lasagna noodles and made a pan of lasagna for dinner last night. This was seriously the first time I've ever eaten lasagna where I didn't get an upset stomach afterwards. It was great! I'll definitely be making these again and again. Although, I will be making the sourdough noodles this week so that we can compare.
Whole Wheat Noodles
2 1/3 cups whole wheat flour
1/2 teaspoon sea salt
2 beaten eggs
1/3 cup water (or an acid medium (buttermilk, kefir, yogurt, whey) for soaking)
1 teaspoon olive oil
To soak grains:
Use the same ingredients, substituting the water with an acid medium like buttermilk, plain yogurt, kefir, or whey. Mix ingredients as described below in a bowl. I started out with a spoon and then just used my hands. If your dough is really sticky (mine was), add in a tablespoon or so of flour at a time and mix in. You don't want the dough to stick to your hands or the bowl... once you get to that point, you'll know the dough is ready. You also should keep in mind that whole grains will take a bit of time to absorb the liquid/moisture. If you're not sure about your dough, let it sit for about 15 minutes or so and then go back and check it. If its still sticky, add a little bit of flour. If it seems too dry, add a splash of buttermilk/acid medium and knead it in. Knead for a minute or two, then cover with a towel and let it sit for 12-24 hours. You'll pick back up with the rolling step below.
To make without soaking grains:
First mix the flour and salt together in a bowl and make a little”pit” in the middle. Beat your eggs in a separate bowl, then pour them into the flour mixture. Add the water (or acid medium) and olive oil. Stir well until the ingredients are mostly combined. Dump the noodle dough out onto a floured surface and knead it a little bit to get the ingredients combined well.
(If soaking grains start here after dough has soaked.)
Make sure your surface has a LOT of flour all over it so that your noodles won’t stick when you roll out the dough. Sticky noodles are not fun.
Use a well floured rolling pin and roll and roll and roll until your noodle dough is very thin, about 1/16" in thickness. You may need to keep tossing some flour under the dough as you roll to keep it from sticking.
Use a pizza cutter to cut long strips in the noodle dough. Cut your noodles any length you want... short, fat, skinny, wide, etc.
Once you’ve cut your noodles you can either use them right away, or you can let them dry so that you can store them and have them ready for when you need them.
You can use a dehydrator to dry the noodles, or you can just leave them on the countertop to dry if you want. It will take a while…like several hours or even an entire day. You may also need to turn the noodles over after a few hours so that the under side can dry. I used my dehydrator and they were dry within a couple of hours.
This post is shared as part of Monday Mania at The Healthy Home Economist and the Tuesday Twister at GNOWFGLINS.
Sunday, January 2, 2011
Crispy Pecans
I've been soaking and dehydrating all of the nuts that we eat for quite a while now. I've posted crispy almonds, crispy pine nuts, and crispy cashews, but realized I've never posted crispy pecans, walnuts, or peanuts when I've made them all. I guess maybe because they are pretty much the same recipe as for the almonds and pine nuts. I made a batch of crispy pecans the week before Christmas to use with my smoked salmon spread, so I figured I'd snap a quick picture and post them. These are great to snack on and use in recipes. Pecans are my favorite nut, I could eat them every day. Carson loves them, too. And I feel much better about eating them after they've been soaked and dehydrated.
Crispy Pecans
4 cups (1 pound) pecan halves
2 teaspoons sea salt
water
Mix pecans with salt and water and cover the bowl with a plate. Leave in a warm place for at least 7 hours or overnight. I usually soak them for at least 12 hours, but usually closer to 18-24 hours. Drain in a colander. Spread the pecans on a baking pan or dehydrator tray. If you are using the oven, put them in on the lowest setting (150 degrees) for 12 to 24 hours, stirring once in a while, until completely dry and crisp. I always use my dehdyrator for about the same amount of time. Although I've found that pecans usually seem to dry more quickly. Store in an airtight container.
Crispy Pecans
4 cups (1 pound) pecan halves
2 teaspoons sea salt
water
Mix pecans with salt and water and cover the bowl with a plate. Leave in a warm place for at least 7 hours or overnight. I usually soak them for at least 12 hours, but usually closer to 18-24 hours. Drain in a colander. Spread the pecans on a baking pan or dehydrator tray. If you are using the oven, put them in on the lowest setting (150 degrees) for 12 to 24 hours, stirring once in a while, until completely dry and crisp. I always use my dehdyrator for about the same amount of time. Although I've found that pecans usually seem to dry more quickly. Store in an airtight container.
Labels:
gluten free,
grain-free,
Nourishing Traditions,
nuts,
snack
Meal plans and the week ahead
Back to work this week - BOO!! I'm not ready to go back yet. It was so nice having a 4-day weekend! At least I'm off this Friday, so the week won't feel quite as long. We don't have a ton of things to do this week, but it's busy enough. Today we're headed to church and then we'll be enjoying our last day of family time. Tomorrow is my 30th birthday, so we might go out to dinner... or we might go out tonight and save the lasagna for tomorrow, we'll see. Thursday I am headed to Windsor for some meetings. Friday is my flex day and our last day of Kindermusik this semester. The last class is actually next week, but since we only go every other week, this will be our last class. We'll also be doing the normal CSA and milk pickups. We might go paint shopping, too. I need to pick out a color to paint the furniture for Carson's new room. Saturday afternoon, we're headed to Grand Rapids for a Calvin basketball game followed by dinner and playtime at my BIL's and SIL's house. We are debating on whether we want to head out early to check out the Princess Diana exhibit at the GR Art Museum. We'll have to get our tickets ahead of time if we do.
I made homemade noodles last week, both shorter skinny noodles and wider noodles. I'm anxious to try the wider noodles in some lasagna. The shorter noodles we had last week were awesome. Assuming the lasagna turns out well, I think I'll make a new batch of noodles later this week to have on hand. I'm going to make some sourdough pizza for dinner on Friday. I'll be making a double batch of the dough so that I can experiment with freezing the dough. I am planning to freeze some dough for future pizza crusts and breadsticks. I'm trying to figure out the menu for Carson's birthday party(ies)... right now its a toss up between pizza/breadsticks/salad, taco bar, lasagna with homemade noodles, or soups/salads. It'll depend on whether I do one or two parties, too. But I'm hoping to make a decision in the next week so I can get planning... I'm feeling a little pressed for time for party prep with our trip to Arizona coming up. But I'm sure I'll get it all done.
We also have to make some serious progress on Carson's new bedroom. I want it completely done before his birthday and we still have sooo much more to do. It has become a collecting place for lots of miscellaneous stuff... rather junk. So I want to find new homes for things and throw out some stuff. I also need to clean out the closet. We cleaned the basement thoroughly last week, so now I can focus on Carson's new room. I also need to work on a little sewing this week.
Anyway, here's my plan...
Sunday ~ church
(cook burger meat and prep sauce; boil eggs; make homemade mayonnaise)
B: yogurt smoothies
L: leftovers
D: lasagna with homemade noodles... or out?
Monday ~
(make steel cut oats)
B: sliced hard boiled eggs on buttered toast (hold the toast for me)
D: lasagna with homemade noodles... or out?
Tuesday ~
(prep noodle dough; remove junk in Carson's new room)
B: steel cut oats with fruit from freezer
D: crockpot corn and spinach enchiladas from freezer
Wednesday ~
(roll out and dry noodles; continue cleaning out Carson's new room)
B: yogurt and fruit from freezer
D: leftover lasagna; side salads with homemade ranch dressing
Thursday ~ Windsor for work
(thaw sausage; saute mushrooms, green peppers, onions; cook sausage; prep pizza dough)
B: steel cut oats with maple syrup and crispy pecans
D: chicken and quinoa from freezer
Friday ~ Kindermusik; CSA & milk pickup; paint shopping?
(shred cheeses; make cottage cheese; make butter/buttermilk; sewing project)
B: scrambled eggs with veggies and cheese
D: sourdough pizza with mushrooms, peppers, onions, and sausage; sourdough breadsticks
Saturday ~ Grand Rapids; Princess Diana exhibit?; Calvin basketball game; dinner/playtime at SIL's
B: pancakes for the boys (fried egg over easy for me) and sausage patties
L: leftover pizza, unless we're already out in GR
D: at SIL's in Grand Rapids... we're having a taco/nacho/salad bar. I'll be bringingsomething, just not sure what yet shredded raw cheese, chopped lettuce for toppings or salad, homemade french dressing, and ranch dressing
I made homemade noodles last week, both shorter skinny noodles and wider noodles. I'm anxious to try the wider noodles in some lasagna. The shorter noodles we had last week were awesome. Assuming the lasagna turns out well, I think I'll make a new batch of noodles later this week to have on hand. I'm going to make some sourdough pizza for dinner on Friday. I'll be making a double batch of the dough so that I can experiment with freezing the dough. I am planning to freeze some dough for future pizza crusts and breadsticks. I'm trying to figure out the menu for Carson's birthday party(ies)... right now its a toss up between pizza/breadsticks/salad, taco bar, lasagna with homemade noodles, or soups/salads. It'll depend on whether I do one or two parties, too. But I'm hoping to make a decision in the next week so I can get planning... I'm feeling a little pressed for time for party prep with our trip to Arizona coming up. But I'm sure I'll get it all done.
We also have to make some serious progress on Carson's new bedroom. I want it completely done before his birthday and we still have sooo much more to do. It has become a collecting place for lots of miscellaneous stuff... rather junk. So I want to find new homes for things and throw out some stuff. I also need to clean out the closet. We cleaned the basement thoroughly last week, so now I can focus on Carson's new room. I also need to work on a little sewing this week.
Anyway, here's my plan...
Sunday ~ church
(cook burger meat and prep sauce; boil eggs; make homemade mayonnaise)
B: yogurt smoothies
L: leftovers
D: lasagna with homemade noodles... or out?
Monday ~
(make steel cut oats)
B: sliced hard boiled eggs on buttered toast (hold the toast for me)
D: lasagna with homemade noodles... or out?
Tuesday ~
(prep noodle dough; remove junk in Carson's new room)
B: steel cut oats with fruit from freezer
D: crockpot corn and spinach enchiladas from freezer
Wednesday ~
(roll out and dry noodles; continue cleaning out Carson's new room)
B: yogurt and fruit from freezer
D: leftover lasagna; side salads with homemade ranch dressing
Thursday ~ Windsor for work
(thaw sausage; saute mushrooms, green peppers, onions; cook sausage; prep pizza dough)
B: steel cut oats with maple syrup and crispy pecans
D: chicken and quinoa from freezer
Friday ~ Kindermusik; CSA & milk pickup; paint shopping?
(shred cheeses; make cottage cheese; make butter/buttermilk; sewing project)
B: scrambled eggs with veggies and cheese
D: sourdough pizza with mushrooms, peppers, onions, and sausage; sourdough breadsticks
Saturday ~ Grand Rapids; Princess Diana exhibit?; Calvin basketball game; dinner/playtime at SIL's
B: pancakes for the boys (fried egg over easy for me) and sausage patties
L: leftover pizza, unless we're already out in GR
D: at SIL's in Grand Rapids... we're having a taco/nacho/salad bar. I'll be bringing
Saturday, January 1, 2011
Happy New Year!
I have been debating about posting any goals this year. But I figured I might as well post them. I always set goals for myself. I don't always achieve my goals, but I generally do fairly well. I did fairly well with my 2010 goals, I think. I never came close to some of them (especially the running the races goal) since I developed a severe case of plantar fasciitis in both of my feet. But that's ok. Thankfully, my left foot is healed as a result of the cortisone injections. But unfortunately, my right foot is far from healed. It is still very painful as I continue to work on rehabilitation. I might have to give in and do physical therapy this year if I don't feel any further improvements soon. We'll just have to see how it goes.
So anyway, here are some goals for myself this year... in no particular order. I have others, too, but figure this will be a long enough post with just posting about these goals. :)
Cheesemaking. I've made a few different types of soft cheeses with our raw milk already, but I want to make more. Kevin is making me a cheese press, so that will allow me to make some hard cheeses. I can't wait! I got the book 200 Easy Homemade Cheese Recipes for Christmas and I'm very much looking forward to getting started with some new recipes! I'm starting this week by making some homemade cottage cheese. Yum! I've also checked out The Complete Guide to Making Cheese, Butter, and Yogurt at Home from the library and plan to buy it at some point. Its another great resource with some good recipes. I'd like to make at least one new cheese each month for awhile. Until I get into the groove and figure out which cheeses will be staples in our house.
Fermented Cod Liver/Butter Oil. I've been taking this for quite awhile now, but in capsule form. I recently got some of the gel since its more economical. It costs about the same as a jar of capsules, but you don't go through it as quickly. Or at least I don't think you do. I still need to figure out how much to take. My goal is to stick with the gel form... I'm afraid it's going to be difficult, but am really hoping it's easier than I think it will be. I'm also going to have Carson start taking the gel. He's been taking the gummy fish periodically for awhile now, but they're pretty silly, in my opinion since he'd have to eat quite a few of them to get an adequate daily dose. Plus, it was hard to get him to eat just one of them every day... he would usually only eat them 2 or 3 times a week... since they have pretty fermented fishy taste to them. So we're done with the gummy fish.
Language Learning and Development - both for myself and for Carson. I have been wanting to refresh my French language for quite awhile now. While its not really necessary for my job, it would definitely come in handy since I work with so many french-speaking Canadians. I also want to teach some basics to Carson this year. We have some flashcards, a book, and music to start up our learning. We had been starting to learn some Spanish words a few months ago using a book of spanish words that I got for free through the diaper rewards program, but I decided to start up again with French since it'll be easier (and more beneficial) for me. I'd also like to learn some Spanish, German, or Japanese at some point. We'll see how quickly and how far I get with French before I start with another language. Kevin really wants to learn Spanish and German, so hopefully we can do that together at some point, too.
Run a 5k. This will be the most difficult (and most rewarding, in my opinion) goal for me to achieve this year. With the pain in my foot, even walking a 5k would be quite painful and I'd pay for it for many days after. But I'm going to try. I have been making a point to walk on the treadmill at least 4 nights a week and have been doing some kettlebell and DVD exercises for a little over a month now. It's a start again. I just need to get back into the groove. Walking on the treadmill is quite painful, though. Each step impacts my right heel. Its good to work through the pain, but there comes a point where I'm just causing permanent damage to my foot... and I'm afraid I'm there, or close to it, since its not getting any better. We are thinking about buying an elliptical machine if we can find a good deal in the next few weeks. There isn't any impact on my heels on an elliptical, so I figure it'd be a great way to get some exercise and conditioning in. While we don't really want to spend the money, we feel like it'd be a good investment in my health and well-being. Its difficult to get any good cardio in without impacting my foot, but an elliptical provides the perfect opportunity. If I can just shed some serious pounds, I know it'll help my foot. Less weight means less harsh of an impact, which means less pain for me and hopefully will allow me to eventually run a 5k!
Buy a grain mill. I have wanted a grain mill for several years now. I have my heart set on the Nutrimill Grain Mill. I would really like to buy it this year. Although, it may completely contradict my next goal... :)
Eat fewer grains. I love grains and carbs. Even though I often feel crummy after I eat them. Which is one reason I want to limit them. But I mostly want to limit them to help shed some pounds. I need to lose weight. Seriously. I have been struggling with this for years now. And I want 2011 to be the year that I finally get this under control! I'm looking forward to reading and participating in the 2011 Weight Loss and Wellness Adventure over at Kelly the Kitchen Kop.
P90X. Kevin bought P90X last year and did part of a cycle. He wants to start it up again this year and he wants me to do it with him. I'll admit... I'm scared of it. And I'm not sure I'll be able to make it through... because the guy that does the DVDs annoys the crapola out of me. But I think I want to give it a go... though I'm not sure when. Kevin wants to start this month, but I'd rather wait until after our trip to Arizona since I know we won't be doing it while we're there. We'll see.
Lose weight. This seems to be a common theme with several of my goals listed here and several more that I haven't listed. Like I said, I really want 2011 to be the year I get this under control. I need to give a little more thought to how I exactly plan to do this, but I have some ideas to get me started.
Catch up on posts. I have so many posts that I'm behind on and I'd really like to get caught up. I doubt I'll post everything, but there are many that I definitely want to do. Hopefully I'll make a dent in them this month.
So anyway, there are some goals for the year. I'll post periodically to let you know how I'm doing. You'll probably see more posts about some things than others.
So anyway, here are some goals for myself this year... in no particular order. I have others, too, but figure this will be a long enough post with just posting about these goals. :)
Cheesemaking. I've made a few different types of soft cheeses with our raw milk already, but I want to make more. Kevin is making me a cheese press, so that will allow me to make some hard cheeses. I can't wait! I got the book 200 Easy Homemade Cheese Recipes for Christmas and I'm very much looking forward to getting started with some new recipes! I'm starting this week by making some homemade cottage cheese. Yum! I've also checked out The Complete Guide to Making Cheese, Butter, and Yogurt at Home from the library and plan to buy it at some point. Its another great resource with some good recipes. I'd like to make at least one new cheese each month for awhile. Until I get into the groove and figure out which cheeses will be staples in our house.
Fermented Cod Liver/Butter Oil. I've been taking this for quite awhile now, but in capsule form. I recently got some of the gel since its more economical. It costs about the same as a jar of capsules, but you don't go through it as quickly. Or at least I don't think you do. I still need to figure out how much to take. My goal is to stick with the gel form... I'm afraid it's going to be difficult, but am really hoping it's easier than I think it will be. I'm also going to have Carson start taking the gel. He's been taking the gummy fish periodically for awhile now, but they're pretty silly, in my opinion since he'd have to eat quite a few of them to get an adequate daily dose. Plus, it was hard to get him to eat just one of them every day... he would usually only eat them 2 or 3 times a week... since they have pretty fermented fishy taste to them. So we're done with the gummy fish.
Language Learning and Development - both for myself and for Carson. I have been wanting to refresh my French language for quite awhile now. While its not really necessary for my job, it would definitely come in handy since I work with so many french-speaking Canadians. I also want to teach some basics to Carson this year. We have some flashcards, a book, and music to start up our learning. We had been starting to learn some Spanish words a few months ago using a book of spanish words that I got for free through the diaper rewards program, but I decided to start up again with French since it'll be easier (and more beneficial) for me. I'd also like to learn some Spanish, German, or Japanese at some point. We'll see how quickly and how far I get with French before I start with another language. Kevin really wants to learn Spanish and German, so hopefully we can do that together at some point, too.
Run a 5k. This will be the most difficult (and most rewarding, in my opinion) goal for me to achieve this year. With the pain in my foot, even walking a 5k would be quite painful and I'd pay for it for many days after. But I'm going to try. I have been making a point to walk on the treadmill at least 4 nights a week and have been doing some kettlebell and DVD exercises for a little over a month now. It's a start again. I just need to get back into the groove. Walking on the treadmill is quite painful, though. Each step impacts my right heel. Its good to work through the pain, but there comes a point where I'm just causing permanent damage to my foot... and I'm afraid I'm there, or close to it, since its not getting any better. We are thinking about buying an elliptical machine if we can find a good deal in the next few weeks. There isn't any impact on my heels on an elliptical, so I figure it'd be a great way to get some exercise and conditioning in. While we don't really want to spend the money, we feel like it'd be a good investment in my health and well-being. Its difficult to get any good cardio in without impacting my foot, but an elliptical provides the perfect opportunity. If I can just shed some serious pounds, I know it'll help my foot. Less weight means less harsh of an impact, which means less pain for me and hopefully will allow me to eventually run a 5k!
Buy a grain mill. I have wanted a grain mill for several years now. I have my heart set on the Nutrimill Grain Mill. I would really like to buy it this year. Although, it may completely contradict my next goal... :)
Eat fewer grains. I love grains and carbs. Even though I often feel crummy after I eat them. Which is one reason I want to limit them. But I mostly want to limit them to help shed some pounds. I need to lose weight. Seriously. I have been struggling with this for years now. And I want 2011 to be the year that I finally get this under control! I'm looking forward to reading and participating in the 2011 Weight Loss and Wellness Adventure over at Kelly the Kitchen Kop.
P90X. Kevin bought P90X last year and did part of a cycle. He wants to start it up again this year and he wants me to do it with him. I'll admit... I'm scared of it. And I'm not sure I'll be able to make it through... because the guy that does the DVDs annoys the crapola out of me. But I think I want to give it a go... though I'm not sure when. Kevin wants to start this month, but I'd rather wait until after our trip to Arizona since I know we won't be doing it while we're there. We'll see.
Lose weight. This seems to be a common theme with several of my goals listed here and several more that I haven't listed. Like I said, I really want 2011 to be the year I get this under control. I need to give a little more thought to how I exactly plan to do this, but I have some ideas to get me started.
Catch up on posts. I have so many posts that I'm behind on and I'd really like to get caught up. I doubt I'll post everything, but there are many that I definitely want to do. Hopefully I'll make a dent in them this month.
So anyway, there are some goals for the year. I'll post periodically to let you know how I'm doing. You'll probably see more posts about some things than others.
Chicken and Rice in the Crockpot
I've been wanting make chicken and rice in the crockpot for ages now, but never have gotten around to it. Mostly because I didn't want to leave it cooking for 12 hours on a work day. I had seen a recipe on A Year of Slow Cooking that looked good. I used Stephanie's recipe as a base and adapted it to our liking and what I had on hand. I changed it quite a bit, so I'll post the recipe below as I made it... which I believe is a much simpler way of doing it that the way Stephanie made hers.
This was very good and went over well with all three of us. Carson even had seconds. And Kevin had no complaints about chicken cooked in the crockpot, for once! He normally thinks chicken that is cooked in the crockpot tastes grainy and has a weird texture. I have to admit, he is right sometimes, usually when smaller pieces are cooked for a long time. That's why I haven't really made any chicken crockpot recipes for quite a while. Unless its a soup. Anyway, I am getting off topic here. Back to the recipe... :)
I did use a pint of my homemade cream of mushroom soup in this, but I honestly don't think it's necessary. If I didn't have my own homemade, I would not have added it. Maybe add a little milk in place of it. I bet it'd help make it creamy.
Chicken and Rice in the Crockpot
1 1/2 cups of brown rice (I used a brown rice medley from Trader Joes)
1 quart chicken broth/stock
2 Tablespoons arrowroot powder
2 Tablespoons butter
1 pint cream of mushroom soup
2 cups frozen broccoli
2 cups frozen peas
4 frozen chicken breasts
2 teaspoons garlic powder
1 teaspoon rosemary
1 teaspoon salt
fresh ground pepper
Soak rice for 12-24 hours for optimal nutrition. Cover rice with water by a couple of inches and place a plate over your bowl. Drain before adding to the crockpot.
Pour rice into crockpot, as well as chicken broth/stock, arrowroot powder, butter, soup, broccoli, and spices. Reserve the peas to add later. Mix together. Place chicken breasts on top. Cover and cook on high for about 4 hours (probably on low for about 6-8 hours). If you have some liquid leftover and your rice is cooked, just off-set the lid for the last 15 minutes or so. Add your peas during the last half hour of cooking. Remove the chicken breasts and fluff the rice and veggies. Enjoy!
This was very good and went over well with all three of us. Carson even had seconds. And Kevin had no complaints about chicken cooked in the crockpot, for once! He normally thinks chicken that is cooked in the crockpot tastes grainy and has a weird texture. I have to admit, he is right sometimes, usually when smaller pieces are cooked for a long time. That's why I haven't really made any chicken crockpot recipes for quite a while. Unless its a soup. Anyway, I am getting off topic here. Back to the recipe... :)
I did use a pint of my homemade cream of mushroom soup in this, but I honestly don't think it's necessary. If I didn't have my own homemade, I would not have added it. Maybe add a little milk in place of it. I bet it'd help make it creamy.
Chicken and Rice in the Crockpot
1 1/2 cups of brown rice (I used a brown rice medley from Trader Joes)
1 quart chicken broth/stock
2 Tablespoons arrowroot powder
2 Tablespoons butter
1 pint cream of mushroom soup
2 cups frozen broccoli
2 cups frozen peas
4 frozen chicken breasts
2 teaspoons garlic powder
1 teaspoon rosemary
1 teaspoon salt
fresh ground pepper
Soak rice for 12-24 hours for optimal nutrition. Cover rice with water by a couple of inches and place a plate over your bowl. Drain before adding to the crockpot.
Pour rice into crockpot, as well as chicken broth/stock, arrowroot powder, butter, soup, broccoli, and spices. Reserve the peas to add later. Mix together. Place chicken breasts on top. Cover and cook on high for about 4 hours (probably on low for about 6-8 hours). If you have some liquid leftover and your rice is cooked, just off-set the lid for the last 15 minutes or so. Add your peas during the last half hour of cooking. Remove the chicken breasts and fluff the rice and veggies. Enjoy!
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