Tuesday, December 30, 2014
Saturday, December 6, 2014
Thursday, December 4, 2014
Sugar cookies, oatmeal fudge bars, and lime meltaways.
Huge time saver this year ~ I shaped the sugar cookies into rolls of circles, triangles, and squares. Then I just sliced them to bake and decorated as ornaments, Christmas trees, and presents, respectively. No rolling out the dough!
Thursday, November 20, 2014
Saturday, November 8, 2014
Monday, November 3, 2014
Wednesday, October 29, 2014
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
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
A little soupy tonight, but really good!
Cooked brown rice, frozen ahead
Leftover rotisserie chicken
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.
Tuesday, September 23, 2014
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
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.
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
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.
Friday, August 29, 2014
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.
Tuesday, August 26, 2014
Monday, August 25, 2014
This was my stroke of genius for lunch today.
Toasted the rest of my sourdough bread under the broiler. Rubbed with a clove of garlic. Topped with fresh mozzarella. Melted another minute under the broiler.
Then I had two leftover veggie sautes that I put together and poured over the top of the cheese toasts. Top with pine nuts. Done.
Thursday, August 21, 2014
I fried up some potatoes with onions in a frying pan until crispy.
I did the asparagus with olive oil in the oven on 400 degrees for 20 minutes.
Then I fried them together on the stove for a minute. I added some raw smoked gouda and topped with a fried egg.
Now I have lunch for the rest of the week :-)
Wednesday, August 13, 2014
Tuesday, August 5, 2014
I was planning on black beans for dinner but they're just not getting soft after hours of cooking... Which means my good storage collection of black beans is probably heat damaged. Sad.
But I still had those ripe avocados so I went ahead with burrito bowls tonight using the leftover lentils from lunch.
Rice, lentils, carmelized onion, cilantro, marinated cucumbers, and raw cheddar.
To drink is sparkling mineral water with rootbeer stevia and a splash of bourbon vanilla.
This was our lovely lunch today.
Saute onion in olive oil until brown. Add a bunch of chopped kale. Add salt to taste. Saute until soft. Add two garlic cloves and saute just until garlic gets fragrant. Remove from heat and sprinkle fresh lemon juice. Stir.
Boil red lentils in water about 7 minutes or until soft but not mush. Drain and rinse well.
Dish up lentils, top with kale saute.
And we had some watermelon for dessert. Delicious!
Sunday, July 20, 2014
Saturday, July 19, 2014
Wednesday, July 16, 2014
Monday, July 14, 2014
So I was less than satisfied with my broth last time... so I found miso paste at Trader Joes and put that in after the noodles had boiled with some bok choy. I topped it with the egg slices again too.
It was good. I love miso. This was a yellow miso though and too mild for my preference. I also found an unpasteurized miso paste made from Barley instead of soybeans at whole foods. I'm exited to try that one once I've used up this first container.
Friday, July 11, 2014
The post it note has the recipe I used for the batter. I sliced organic hot dogs in half and dipped them in the batter. Then I fried them in coconut oil in our deep fryer. They were so good.
I tested out freezing them and reheating in the microwave from frozen and it totally worked. Not as good as fresh, but still good.
Next time, I need to remember to butterfly the hot dogs so they're not choking hazards before frying them. I did that after and it hurt the effect. Definitely making these again though!
Wednesday, July 9, 2014
Lunch today was fantastic. Why haven't we thought of this sooner?
Spring roll rice wrappers
Rice mixed with sushi vinegar
Bean sprouts sauteed with soy sauce
Fresh veggies: carrot, green onion, alfalfa sprouts
Sauce: sesame oil, plum sauce, siracha
Submerge the wrappers in water for 30~60 seconds. Remove and sick on a plate. Layer the toppings on it like a burrito. Add your sauce. Wrap it up. Eat it.
I'm super exited about these for a lunchbox meal. They're portable, good at room temperature, can be made ahead of time. They're basically my replacement for sandwiches. And so much healthier for me!
Monday, July 7, 2014
This is my list of meals that I've shopped for. I'm imagining it will last about two weeks.
I'm pretty exited about the dry erase crayons I just got so I wrote the menu plan on my fridge with them.
Also, we shopped for about half of the stuff at the Asian grocery store here. Everything there seems super cheap but their produce looks great so I'm hoping to do more of that in the future ~ especially since V got the wok for his birthday. Its really easy to do batch cooking on the weekend with his wok.
Saturday, July 5, 2014
I have no idea how Harvard got attached to these beets but my Grandma used to make them for Sunday dinner and I love them.
Unfortunately I'm the only one in my family who loves beets, so I don't make them that often.
1lb beets, boiled and skinned and cubed
1/4 cup vinegar
Pinch salt and pepper
Mix all in a Saucepan and heat until sauce is thick.
Sunday, June 22, 2014
Happy Birthday to the Monkey! I used this recipe for vanilla cake and then did a simple cream cheese frosting for the top. She wanted it all vanilla - with a bluebird on it being caught by a falcon... so I did my best. :)
Note: I would add 1/2 tsp salt next time. Personally, I missed the salt. It held together really, really well though coming out of the pans. Also, I baked my 9" rounds for 40 minutes, which is longer than the recipe suggests for that size.
Wednesday, June 4, 2014
1/2 cup water
1 cup sugar
1 tsp vanilla
1 cup pureed fruit
Whisk water and sugar in a saucepan. Boil for 1 minute. Remove from heat. Add vanilla and fruit (frozen peaches are my favorite but berries are great too). Mix and serve.
Note: Use maple flavoring instead of vanilla and omit the fruit. Use 1/3 cup jam or jelly if you don't have any fruit.
Monday, April 21, 2014
Somehow this has never occurred to me before, but you can use cottage cheese instead of yogurt in smoothies! Huge boost in protein without reverting to protein powder.
1/2 cup cottage cheese
1/2 cup blueberries
1 cup milk (raw)
spoonful of coconut oil (flaxseed oil works too)
big handful of spinach
1/2 banana (optional)
Blend it. And that's it. It's my new favorite lunch. And yes, the pictured smoothie was from today's lunch and it totally had a big handful of spinach in it. You just can't tell cause the purple blueberries really cover up any trace of green.
Essential Food Principles for Health and Frugality
Number One: Food is Spiritually Significant
Number Two: Eat Like a Peasant
- Home Made
- Whole Grains
- Little Meat
- Few Sweets
- No Waste
Food Sourcing Ideas (Long Island):
- CSA: Community Supported Agriculture
- Food Co-Op: Member Owned and Operated Grocery Store
Number Three: The Candle Principle
The Skinny on Sugar...
- Barley malt
- dextrin, dextrose
- diastase, diastatic malt
- ethyl maltol
- maltodextrin, maltose
- xanthan gum (fermented glucose or sucrose)
- high fructose corn syrup.
Why Switching to Diet Doesn't Work...
Benefits and Uses of Natural Sweeteners
|Pure Maple Syrup|
-sweeter than honey
-does not seize at cold temperatures
|Raw Local Honey|
-Seasonal Allergy Relief
-soak overnight and blend in food processor
|Over Ripe Bananas|
-Smoothies, Banana Froyo
Thursday, February 20, 2014
My sister sent me a birthday party in a bag (candles, streamers, cards...) so I had to actually make some cake and have a party :)
These vanilla cupcakes were perfect - just as advertised. I whipped some cream until stiff and added powdered sugar until (more) stiff. Topped them with raspberries. Done.
The cupcakes were nice and dense like a Sprinkles-style cupcake - but not overly sweet. They had a nice tang from the vinegar and baking soda, but were sweet enough to not be confused with breakfast muffins. The light, fluffy whipped cream frosting balanced it out really well.
I love whipping cream frosting with raspberries and white cake because my Grandmother used to make that for dessert on Sundays when the berries from their backyard were in season. I'm not generally a huge fan of cake but I could never get enough of my Grandma's dessert.
And now that these have all been eaten, I'm on my way to the kitchen to make some banana muffins... (recipe here)