Wednesday, October 29, 2014

Yogurt!

1 quart milk
1tb plain yogurt

Heat milk to 180°, stirring often. Cool to 115°. Pour into mason jar, stir in yogurt. Cover. Incubate in Excalibur dehydrator for 5 hours at 115°.

Or you can incubate in a cooler or a crockpot, etc.

Yay! I finally have delicious yogurt that I can make at home. Thank you excalibur!

Tuesday, October 28, 2014

Fish tacos

Marinate fish in paprika, chili powder, garlic powder, salt, and lime juice for 20 minutes. Then saute until cooked thru.

Make coleslaw dressing with sour cream, mayo, chili powder, salt, and fresh lime juice.

Warm corn tortillas and top with fish, coleslaw, avocado and peach salsa. Yum! 

Thursday, October 16, 2014

Chicken Divan

A little soupy tonight, but really good!

Cooked brown rice, frozen ahead
Frozen broccoli
Leftover rotisserie chicken
White sauce
Sharp cheddar cheese

Oven to 375°. Heat frozen rice and broccoli in oven. Shred chicken. Make white sauce with 2c. milk, 1/3 c. flour, 1tsp salt. Stir with whisk until thick. Remove from heat. Add half of shredded cheese. Stir in chicken. Pour over hot broccoli and rice and stir. Top with cheese. Return to oven until hot. Then broil 2~3 minutes until cheese is browned.

Note: my rice was a wild rice/brown rice blend and I really liked it in this.

Wednesday, September 24, 2014

Tuesday, September 23, 2014

Excaliber dehydrator

I finally got one! Yay! Tried making apple rings and apple fruit leather out of my homemade applesauce, pureed.

They both dried really well but the flavor was off. Like, acidic. I blame the apples and the length of time the apples were on the counter before I dealt with them... But definitely a successful proof of concept.

Mine took 12 hours to dry instead of the recommended 6~8. Probably because of how thick they were.

Wednesday, September 10, 2014

menu plan accountability

So, I'm not that great at sticking to my menu plan. Some months I do pretty well. Then once in a while (like last weekend), we eat out three days in a row cause I'm getting some project done.

I've been really thinking thru how menus can work better for me. There has got to be a system that I can stick with and not feel like I'm continually changing it. I've decided that repetition and regular leftovers will work well for me. So I've come up with a weekly format. Here it is:

Breakfasts: fresh juice with oatmeal, granola, pancakes, muffins or bagels

Lunches: yogurt or green smoothies with pbh, grilled cheese, beans and salsa, ham or hotdogs and produce of some sort. with the occasional mac n cheese to appease the children.

Dinners:
Sunday - Sushi
Monday - Frozen meal
Tuesday - leftovers
Wednesday - Cook something
Thursday - leftovers
Friday - Pizza
Saturday - Wok or Grill

That may not look earth shattering, but I'm excited about it. V actually does the weekend cooking, and I do the pizza dough ahead of time, so that puts me down to one day a week of actual cooking, plus a big monthly prep day. And that's awesome.

I'll do a monthly meal plan using that weekly format (because monthly plans save my budget), and then I'll need a monthly cooking day where I'll make and potentially freeze:

4 meals worth two nights each
granola
muffins or bagels
granola bars or pretzels
any beans needed for the month

If I don't get those freezer meals made all in a day, I can always make a double portion on my Wednesday cooking day and freeze half for later. I'd be a few weeks behind doing it that way but it would work.

And then weekly, I'll be making bread and yogurt. I'll mix the bread dough Monday nights with dinner, bake Tuesday morning and again Friday evening with the pizza.

Yay!!!

Friday, August 29, 2014

Bagels

So they were all ugly but these two were the ugliest. And they were the only ones left by the time I got around to taking the picture...

I actually just used my regular sourdough bread dough recipe. It had been sitting in the fridge for 4 days. I had even taken it out yesterday and left it out on the counter to raise but then didn't get around to baking it so put it back in the fridge again. Anyway, pretty well abused dough.

Divide a loaf portion into 11 pieces. Add any internal flavorings, like raisins and cinnamon. Knead them in. Roll into snakes, squash ends together to make bagels. Rise an hour~ish (my dough is sourdough).

Preheat 500'. Boil 4"of water in pot. When boiling add 2 tsp baking soda. Boil bagels 2 at a time, for 30 seconds. They should float. Flip. Cook 30 seconds. Remove. Repeat with all the bagels.

Top with any desired toppings, put in oven. Reduce heat to 425'. 15 minutes. Rotate pan 180 degrees. Bake 12~15 more minutes, or until done.

They turned out really well. Especially the cinnamon raisin ones. Next time I'll be sure to have some labneh cream cheese on hand to go with them.