Wednesday morning muffins

Banana, granola Chocolate chip muffins:
4 smashed bananas(mine were from the freezer, so they were good and ripe)
1 cup Sugar
1/2 cup Butter
1 Egg
1 C. Flour
1 C. Whole Wheat flour
1 tsp. Baking Powder
1/3 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Vanilla
2 tablespoons honey
1 cup of granola
1/2 cup chocolate chips
1/4 cup ground flax seed

Preheat oven to 350. Grease muffin tins. Cream butter and sugar. Blend in bananas and egg. Sift flour, baking powder and baking soda together. Add to mixture. Add vanilla and honey. Be sure not to over mix! Stir in granola, flax and chocolate chips. Fill muffin cups about 2/3 full. Bake for 15-20 minutes or until done. Makes about 12 muffins. These are great with a cup of very creamy coffee,

Menu for next week

Wow its hard to believe its almost the fourth of July! I have been keeping busy with my revolving door of daycare kids and taking Zach to the wading pool. I have a pretty good tan this year despite my efforts to stay out of the sun. The temperature has been almost a hundred everyday, and we are doing everything we can to stay cool. I have been making lots of juice Popsicles, and buying ice cream bars when they are on sale.
Here is the menu for week, enjoy. Evie

Sunday: (If you have not noticed, this our grill out night)
Grilled hot dogs
Grilled pork steaks
Grilled zucchini
Potato salad

Monday:
Crock pot lemon chicken
steamed broccoli

Chicken:
1 cup long grain converted white rice
1 small onion, diced
2 Tbsp. olive oil
8 cloves garlic, peeled and smashed
1/2 cup dry white wine
1/2 cup water
1 cup fresh lemon juice
1 dash Tabasco sauce
6 bone-in chicken breasts, with skin removed
salt and pepper to taste

Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

Tuesday:
Chicken and veggie quesadillas
re fried beans

Use leftover grilled zucchini and chicken

Slice and cook onions in frying pan until caramelized, mix with leftovers to make quesadilla filling.

Wednesday:
Breakfast for dinner

Cheesy scrambled eggs
sausage patties
toast
cantaloupe

Thursday:
Beef Stroganoff
snow peas

Stroganoff:
1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve with hot cooked egg noodles.

Friday:
Cabbage and brats

1/2 of a 2-lb. napa cabbage, cut into 4 wedges, leaving the core
6 cooked, smoked bratwurst links, halved diagonally
2 small apples, cored and cut in wedges
2 Tbsp. Dijon-style mustard
1/2 cup dairy sour cream
1 Tbsp. fresh sage minced

In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender. Cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst.

Hope everyone has a great week.

the menu for the week:

Sunday:
Crock pot roasted chicken
Scalloped turnips and caramelized onions
steamed snow peas

Chicken:
(5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound butter cut into slices
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crock pot and distribute the butter on top. Pour the chicken broth around the chicken and cook on low for 6 to 8 hours.

Turnips:
4 large fresh turnips peeled and sliced into 1/4 inch slices
3 pieces of uncooked bacon
4 tablespoons butter
1 large onion sliced very thinly into rings
1/2 cup heavy cream
1 1/2 cups shredded white cheese(your choice)reserving 1/2 cup for topping
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
Boil turnips for 3 minutes, and then drain well.
Dice up the bacon and fry until crisp, leaving the pan drippings. Add 1 tablespoon of butter to drippings and saute onions until caramelized and set aside. Melt 3 tablespoons butter in microwave safe container. Add cream, cheese,salt, pepper and nutmeg. Stir well until melted heating in microwave if needed at 20-30 seconds. In a well greased 2 quart casserole pan, place 1/2 the turnips into pan. Then place 1/2 the onions and bacon mixture, followed by the cheese sauce. Repeat and top with 1/2 cup of cheese. cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes more.

Tuesday:
Chicken sandwiches
leftover chicken

4 tablespoons mayo
1 tablespoon minced garlic
1 tablespoon shredded Parmesan cheese
Mix together these three ingredients
sliced tomato
lettuce
4 slices Muenster cheese

Using good bread, spread mayo mixture onto bread and brown mayo side up in oven. Layer on chicken, cheese, lettuce and tomato. Serve with chips and a good kosher pickle.

Tuesday:
Ground beef soft tacos
refried beans and cheese

Wednesday:
1 1/2 pounds fresh broccoli, cut into bite size pieces
2/3 cup butter
2 tablespoons brown sugar
6 tablespoons soy sauce
4 teaspoons white vinegar
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2/3 cup chopped salted cashews
8 oz long noodle pasta

Place the broccoli into a large pot with about 1 inch of water in the bottom. Cook noodles as well. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain and set aside. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli and noodles, toss to serve.

Thursday:
Fried tilapia
coleslaw

Beer batter for fish:
1 cup all purpose flour
2 tablespoons corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

Mix dry ingredients. The add the wet stuff, don't over mix the batter or your fish won't puff up. Make sure to coat the fish with flour before battering, that way it will stick better. Cook in hot oil and drain on paper towels. Serve with tartar sauce.

Coleslaw:
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Friday:
Crock Pot Red beans and smoked sausage
1 lb. dried red beans
6 cups water
1 bell pepper chopped
2 onions chopped
3 celery stalks chopped
1 Tablespoon garlic minced
1 lb smoked sausage sliced
1 teaspoon chili powder
2 Tablespoons hot sauce or less

Place ingredients in Crock-Pot. Cook covered on high for 7 hours or until beans are tender. Serve over hot cooked rice.

Have a great Fathers Day!

the menu:

Sunday:
Grilled Pork Brauts
green salad (with lots of homegrown veggies, yum)

Monday:
Crock pot Rosemary chicken
mashed turnips
mac and cheese

2 lbs chicken pieces (I am using legs and thights for cost purposes)
salt and pepper
olive oil
fresh rosemary
1 tablespoon minced garlic

Spinkle chicken with salt and pepper. Place in crock. Drizzle with olive oil, sprinkle with fresh snipped rosemary and garlic. Cook on low for about 6-8 hours.

Cook diced turnips(fresh ones don't need to be peeled)in boiling water until softened. Mash, adding salt, pepper, butter and brown sugar to liking.

Serve all with boxed cooked mac and cheese.

Tuesday:
Shrimp and Feta with pasta
12 oz uncooked long pasta (you will use only half of them and save the rest for later)
1 lb uncooked shrimp cleaned
1/2 cup chopped onion
1 clove minced garlic
1 tablespoon olive oil
3 cup diced tomatoes(canned is fine)
1/2 cup chicken broth
1-2 tablespoons tomato paste
1 tsp dried oregano
1/2 cup feta cheese
2 tablespoons minced parsley, fresh

Cook pasta. Saute onion, shrimp and garlic in the oil for about 3-5 minutes. Add broth, tomatoes, and oregano. Add tomato paste one tablespoon, adding more as needed to thicken slightly. Boil and then simmer for 8-10 minutes. Serve over pasta and sprinkle with feta and fresh parsley.

Wednesday:
Florentine Fish

Salt and pepper to taste
4 pieces white flesh fish (whiting, cod, tilapia)
2 tablespoons lemon juice
12 oz fresh baby spinach
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 3/4 cup milk
parmesan cheese

Salt and pepper fish. Cook fish in a non-stick skillet with 2 tablespoons olive oil until it flakes with a fork. Remove from heat and pour 1 tablespoon lemon juice over fish. Wilt spinach in pan with more olive oil, and remove from pan. Melt butter, stir in flour. Stir in milk until smmoth. Boil and cook for 2 minutes or until thickened. Add 1 tablespoon parmesan and the rest of the lemon juice. Add spinach to sauce. Pour sauce over fish and sprinkle with the rest of the cheese. This is great with rice.

Thursday:
Peanut Butter Stirfry

2 tbls. cornstarch
1 1/2 cups chicken broth
1/2 cup peanut butter
6 tbls. soy sauce
2 tsp. ground ginger
1/2 tsp. pepper
1 tbls. oil
4-6 boneless chicken breasts, sliced or cubed
1 1/2 cups green pepper, sliced thin
1 1/2 cups red pepper, sliced thin
1 large onion, sliced thin
3 cups fresh mushrooms, sliced
4 cloves garlic, minced


Combine sauce ingredients and stir till smooth.Stir fry chicken in oil until cooked through.Remove chicken and add onion and peppers. Stir fry until they are cooked to your satisfaction. Some people like them half cooked but we like them fully cooked.
Add mushrooms and garlic and stir fry for a few more minutes.Add sauce and cook until thick. Add chicken and cook till heated through. Serve over leftover noodles from Tuesday.

Friday:
Giant salad night
Lots of garden fresh veggies, roasted beets, goat cheese, pecans. Served with a good loaf of bread.

Forgot to post the menu last week!

Well I had last weeks menu waiting, and I forgot to publish it. Sorry folks! Be back in an hour to post this week's menu.

Quick junk food dip

Okay so someone brought this dip to our New years party earlier this year and it is so yummy!
I made it twice recently. The deal is that you have to dip Cool Ranch Doritos in this dip, nothing else tastes as good. Okay here is the yummy recipe:

1 16oz container sour cream
1 brick of cream cheese softened
1 peeled and grated cucumber
1/2 large onion grated

Mix all ingredients together and let sit in fridge for about 2 hours before serving.
This stuff is so awesome, make sure you buy two bag of chips otherwise you will run out!

Ahhh the went by..

The week went by so fast!
Last week we attended Zach's graduation..from preschool. The co-op preschool has been a wonderful place for him to grow and learn. I have been told that its the second oldest co-op preschool in the United States..the first one of course is in Boston.
http://www.lcnsweb.com/index.html

We love this place so much! So Zach is going to attend summer school there, and move on to kindergarten in the fall.

Waiting on stage to sing


Singing


His teachers


Walking across the stage to get his "diploma"


Waiting to toss his cap


The tossing of the caps


The catching of said caps...

Whew! That was fun, I think he had two giant cookies and 3 cupcakes. Good thing we kept him up til midnight at the teachers party.

Here are some garden pics:

Strawberries


peas


here is where we grow our zach..errr cabbages


cauliflower


potatoes..25 plants!


the cherry tomato plant that I grew all winter is still adjusting


Radish and turnips

Yeah life is great here on the farm..I mean in town..lol.

Here is the menu just in case you were wondering:

Sunday:
Spaghetti and meatballs
green salad
Make extra pasta as some will be needed for Wednesday meal.

Monday:
Baked chicken
steamed cauliflower

Tuesday:
Spinach and potato curry

2 bunches spinach
1 tablespoon minced garlic
2 tsp minced ginger
1 onion diced
1 can green chilies (small can)
1/5 150z can coconut milk
2 tablespoons Madras curry powder
salt and pepper to taste
10-12 med. to small red potatoes boiled and then diced
(make two batches of potatoes for potato salad later in the week)
olive oil

Soften onions in olive oil, then add ginger and garlic. Add spinach and more olive if needed. Saute all together until spinach is wilted and softened. Remove mixture and place in blender or food processor. Add half of the coconut milk and all of the curry powder, and a bit of salt and pepper. Puree adding more coconut milk as needed. Remove, stir in potatoes and heat if needed. Serve warm.

Wedsnesday:
Chicken Lo-Mein
Sauce:
1/2 cup chicken broth
5 tablespoons soy sauce
1 tablespoon lemon juice --plus
1 teaspoon lemon juice
2 tablespoons brown sugar
2 cloves garlic minced

cooked linguine or spaghetti
2 boneless skinless chicken breasts --cut in strips
2 tablespoons soy sauce
2 tablespoons lemon juice
nonstick cooking spray
1 tablespoon oil
1 onion cut into rings
1 carrot shredded
1 yellow, red or green bell pepper sliced in strips
12 oz broccoli florets
ground black pepper
1 tablespoon cornstarch --mixed with
2 tablespoons chicken broth or water
(you can mix it up with the veggies use whatever is in season or what you have on hand)

To prepare sauce: Combine broth, soy sauce, lemon juice, brown sugar and garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar.
marinate strips of chicken in soy sauce and lemon juice. When you are ready to cook, drain the chicken thoroughly; discard the soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray. Heat oil in wok until very hot, then add chicken and onion wedges. Cook over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender but still crisp. Pour in sauce; bring to a boil.
Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to taste. Stir cornstarch mixture into the noodles and vegetables; cook about 30 seconds, or until sauce thickens slightly.

Thursday:
Stove top cheeseburgers
potato salad

Friday:
Crockpot citrus chicken

1/4 cup lemon juice
1 cup green beans
8 chicken thighs and legs
8 ounces orange juice
1/2 cup honey

Add lemon juice to the bottom of crock. Then cut green beans in bite sized pieces and add to crock pot. Add chicken thighs on top, pour over OJ and honey. Cook on low 6-8 hours.
Soo yummy.

Have a great week everybody. Evie