Cook Sew Bitchy

menu for this week:

2009-09-13T11:38:00.001-07:00

Wow what a quick weekend we had. We had a night out for grown ups, a yard sale, a birthday party, and a tractor show that we attended. Just this weekend.
I made just enough money at the yard sale for groceries. I had just $62 to spend and I only spent $57!

Sunday:
Grilled hot dogs
Grilled chicken leg quarters
Orzo veggie salad
baked beans

Monday:
Neighborhood potluck

Scalloped potatoes with ham and broccoli

1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 tablespoon extra-virgin olive oil
2-1/2 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups sliced, peeled all-purpose potatoes (4 to 5 medium-size) or 4 cups thawed frozen hash brown potatoes
3 cups broccoli slaw mix or coarsely chopped fresh broccoli
1 pound boiled or baked ham, cut into 1-inch cubes
1 tablespoon Dijon mustard
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Coat shallow 2-quart casserole with non-stick vegetable spray and set aside. Cook onion in olive oil in heavy medium-size saucepan over moderate heat until golden, about 5 minutes. Combine milk, flour, salt, and pepper in 1-quart measure, add to onion, and cook and stir until thickened, about 3 minutes. Layer half the potatoes into prepared casserole then top with the broccoli and half the sauce and cheese. Arrange ham on top, dot with mustard, then cover with remaining potatoes and sauce and cheese. Cover tightly with aluminum foil and bake until potatoes are just tender, 40 to 45 minutes. Remove foil and bake until lightly browned, about 15 minutes longer. Serve at once.

Tuesday:
Tacos and beans

Wednesday:
Lasagna with Italian sausage

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350ºF. Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting otherwise it won't hold together well.

Thursday:
Citrus beef and veggie stir fry

1 1/2 pound beef top sirloin, thinly sliced
1/3 cup sugar
1/3 cup rice wine vinegar
2 tablespoons orange-juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated ginger
1 1/2 tablespoon minced garlic
1/4 cup julienned carrots
2 tablespoons canola oil
Hot cooked brown rice
8 broccoli florets, steamed or blanched

Mix sugar, rice vinegar, juice concentrate, salt and soy sauce. Toss beef in cornstarch. Add 1 tablespoon oil to wok. Stir-fry meat 1 minute in hot wok. Add remaining oil, carrots, zest, ginger and garlic, cook until fragrant. Add soy mixture, bring to boil. Cook until thick and syrupy, 3-4 minutes. Serve over rice and top with broccoli. Garnish with canned mandarin oranges.

Friday:
Balsamic braised chicken breasts
mashed potatoes
steamed asparagus

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup mozzarella cheese

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Sprinkle with mozzarella cheese.

Have a great week! Evie

Make your own on Wednesday

2009-09-09T08:43:00.000-07:00

Healthified rice crispy treats

1/3 cup peanut butter
1/3 cup cashew or almond butter
2/3 cup brown rice syrup
3 cups brown rice crispies
Bring the liquids to a boil. Add rice crispies and stir and coat well. Put in a greased pan and smooth the top with an oiled hand. let cool for 15 minutes before devouring pan. Evie

Happy Labor day weekend!

2009-09-06T07:15:00.000-07:00

Salutations! I hope everyone is enjoying thier weekend. I have a new project finally! I am altering some cool vintage curtains my neighbor gave me, Bless her!

I am totally in love with these and plan on decorating the living room around them, all vintage bird themed. I am looking for some old birdie print to join the curtain and maybe a few bird cages too!

Anyways here is a look at my little man on his first day of school!

Gene got laid off again...hello economy. Good thing I can make a cheap menu fit for a king! I am picking many things that are in the freezer, or that I have on hand to minimize my spending. I still managed to spend $55 at the store this week anyways! I will have to tighten it up a bit more next week. He was told this lay off is for just a month, but as I recall he was told that last time! Here's the menu, enjoy. Evie

Monday:
The skewers were so popular last week I picked them to grill again.
Sweet and Sour Pork kabobs
steamed rice

2 medium carrots, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks
1/4 cup red wine vinegar
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon hoisin
1 teaspoon sugar
1 garlic clove, crushed
1 pound boneless pork, cut into 1-inch pieces
green pepper, cut into 1-inch pieces
red pepper, cut into 1-inch pieces

In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a small bowl, combine the vinegar, oil, soy sauce, hoisin, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes. On soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with hot steamed rice.

Tuesday:
Corn and salmon chowder
bread

Chowder:
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
12 ounces smoked or cooked salmon, cut into 1/2 inch pieces (I cooked mine in the oven)
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Wednesday:
Oven Fried Chicken
steamed zucchini and yellow squash

Chicken:
6 tablespoons butter, melted
5 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
3 tablespoons cornmeal
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 tsp paprika
1/4 tsp ground black pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Place butter in a shallow bowl. In another shallow bowl, combine dry ingredients. Dip chicken in butter, then roll in crumb mixture. Place in a greased baking pan. Spray pieces lightly with non-stick cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear.

Squash:
2 zucchini
2 yellow squash
2 cloves garlic
1 tablespoon olive oil
1/4 cup grated parmesan cheese

Bring a large pot of water to a boil. Trim ends from squash. Cut each one in half, then cut each half lengthwise into quarters. Place squash and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the squash are tender. Transfer squash to a large bowl. Mash the garlic and put it in the bowl with the squash. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Thursday:
Breakfast for dinner
(your choice)
We are having Biscuits and gravy, eggs and fruit.

Friday:
Pierogies and sauerkraut
heated smoked sausage

Purchase store bought pierogies. Boil and serve with warmed sauerkraut. Pan fry the smoked sausage.

Have a great week lovlies!

Utmost apologies.

2009-08-30T12:16:00.000-07:00

I was unable to post last weeks menu due to a family emergencies. My mom had part of her kidney removed(due to some cancer) and I had to place my grandma in a nursing home, then Zach had a trip to the ER with an almost cast of pneumonia. On top of everything my husband's ex moved to town and wants to meet Zach and I...hmm I think that is every bad thing that happened..anyways here is the menu:

Sunday: (grillout)

Cilantro Lime chicken skewers
baked beans
green salad

Chicken:
2 large boneless skinless chicken breasts cut into meduim bite size chunks
(this is easiest to do when chicken is just slightly frozen)
1/4 tsp any type grill seasoning
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1 tablespoon oil
to go on skewers:
1 cup of cherry or grape or large tomato chunks
1/2 cup large onion chunks
1 cup large green pepper chunks
skewer sticks
Combine chicken and seasoning in zip lock bag and mariante for 1-2 hours.
Soak skewers in water for about 15 minutes. Slide chicken and veggies on stick alternating, chicken, veggie,veggie, chicken, veggie, veggie, chicken and so on.

Serve with baked beans and a nice green salad.

Monday:
Crock pot Asian style pork
steamed rice and sugar snap peas

2 large pork steaks(deboned and cubed)
1 tablespoon oil
1/2 cup soy sauce
1/3 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon molasses
3 minced garlic cloves
2 tablespoons minced fresh ginger
1 1/2 tablespoons cornstarch
optional toppings:
green onions
peanuts
cilantro

Heat oil on non-stick skillet brown pork for 3-5 minutes. Spray inside of crock. Place pork inside. Combine ingredients in bowl, wisking in cornstarch last. Cook on high for 4-5 hours. Remove pork. Place juice in non stick pan and reduce, for 15 minutes or until thickened. Serve with steamed sugar snap peas over rice.

Tuesday:
Beef Enchiladas
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
1/2 cup frozen chopped spinach (defrosted and drained)
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives and spinach to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. Can substitute cooked chicken for ground beef.

Wednesday:
Eat up those awesome leftovers!

Thursday:
Scalloped Potatoes with ham and shredded carrots

2 cups ham, cubed small
5 large potatoes, peeled and sliced (about 1/4 thick)
6 tablespoons butter
1 medium onion, chopped
1 cup grated carrots
1/2 cup flour
2 1/2 cups milk
1/2 teaspoon italian seasoning
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1 pinch nutmeg
1 cup cheddar cheese, grated

Preheat oven to 350. Cut ham into small cubes and set aside. Peel and slice potatoes, put them in a bowl with enough water to cover them. Heat the butter in a medium sized pan over medium heat. Add the onions and cook until soft but not brown. Add the flour and stir to make a roux. Add the milk and stir constantly. Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly. Stir in the italian seasoning, salt, pepper, and nutmeg. In a greased 2 quart baking dish put a layer of half the potatoes,the carrots and followed by half the ham. Pour half the white sauce followed by half a cup of cheese. Make another layer of potatoes and ham and pour the remaining sauce over the top.
Cover and bake at 350 for 50 minutes. Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.

Friday:
Chicken in Sour Cream

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (my store carries an organic brand)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a greased baking dish. Sprinkle with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake at 350 degrees F for one hour, or until chicken is tender and sauce is brown. This dish is seriously addictive!

Happy trails folks!

make your own on Wednesday

2009-08-19T13:32:00.000-07:00

Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended. Place in a Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

HERB VEGGIE DIP
1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with assorted fresh vegetables.

menu!

2009-08-15T05:46:00.000-07:00

We had an exciting week. Zach started school and I celebrated my 33rd birthday. Zach did really well at school. I had more separation anxiety than he did. He kept telling me that it was only for "seven hours, mom." I can't believe he came home with tons of energy. I thought for sure he would be exhausted. Getting information about his day was like pulling teeth. I can't wait to send him again on Monday. Tuesday is his dental procedure so he will be home for a few days...bummer. Enjoy this week's menu!

Sunday:
Corn and chicken dinner(courtesy of Taste of Home)
3 garlic cloves, minced, divided
1/2 cup butter, divided
3 pounds chicken legs and thighs (about 8 pieces)
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

In a Dutch oven or large skillet, cook chicken in butter over medium heat until browned on each side. Add two-thirds of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.
Meanwhile, in a small saucepan, combine remaining garlic and tarragon; saute for 3 minutes or until garlic is tender. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings.

Monday:
Pan fried fish with tomato topping
Orzo

1-2 lbs white fish
1 can diced tomatoes or 2 medium fresh diced plus 1/8 cup water
1/2 cup white wine
1/3 cup diced kalamata olives
1 cup diced onion
1 tablespoon capers
2 cups fresh spinach
1 clove garlic
salt and pepper
olive oil

Salt and pepper fish. Cook over medium heat in non-stick pan with olive oil. Remove from heat after fish flakes easily. Set aside. Add onions to pan and cook for 2-3 minutes. Add tomatoes, wine, olives, capers, garlic and spinach. Saute for 2 more minutes or until spinach has wilted. Serve hot over fish. Serve with a side of orzo pasta.

Tuesday:
baked potato bar

Serve with baked potatoes:
Chili, salsa, sour cream, steamed broccoli, cheddar cheese, bacon bits, green onions, sauteed mushrooms, peas, anything else your family likes!

Wednesday:
Slow cooker short ribs
steamed sugar snap peas

¾ cups flour
½ teaspoon each salt and pepper
1 teaspoon paprika
4-5 beef, boneless short ribs
3 Tablespoons butter
2 Tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes or two diced fresh
1 Tablespoon brown sugar

Combine flour salt & pepper and paprika in a shallow baking dish or pie plate. Dredge short ribs in flour mixture, coating all sides. Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown ribs on all sides. Place ribs in bottom of a slow cooker. Without cleaning the skillet, saute onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook for 2-3 minutes or until liquid is reduced. Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on low for 6-8 hours. Serve over rice or pasta.

Thursday:
Chicken tetrazzini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
3 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings. Can freeze half later for a second meal too!

Friday:
Easy soft beef tacos
re fried beans
You guys can figure this one out!

Convience Food Wednesday

2009-08-12T07:17:00.000-07:00

I know I have posted this recipe before but these are so good and easy to make. Also these are great for the school lunch box!
Granola bars:
2 1/2 cups oats
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup ground flax seed
1/2 cup slivered almonds
Bake this for about 30 minutes on spread out on a baking sheet at 300 degrees.
When almost done baking, cook wet ingredients in sauce pan:
4 T butter or margarine
1/2 cup light brown sugar
1/4 cup molasses
Whisk together until bubbly, remove from heat and add 1/4 cup honey. Whisk together.
Put oat mixture into bowl, pour sauce over, and mix together until all is well coated, let cool slightly. Add 1/4 cup chocolate or carob chips.
Place onto greased pan, about 1 inch high. Bake for 25 minutes. Cut into bars as soon as it comes out of the oven. Let remain in pan until completely cool, about an hour or so. Remove bars and place into air tight container.

Back in the Saddle again.

2009-08-09T08:00:00.000-07:00

So much has been going on! Our Buff Orphington chicken also turned out to be a rooster, so we ate him. Since roosters have a history of being tough I put him in the crock pot. It tasted just like turkey! YUM.
The fair is in town, so we have been busy with that. I won a third place ribbon with my Balsamic vegetables over Baked eggplant. But than not placing I guess. I was beat by an Eggplant Parmesan...how typical, ughhh! Anyways, things are returning to normal around here. I had my final visit from the Dept of child welfare, and they closed the case, I guess I am not injuring or harming children by having chickens...Jesus Christ people are so stupid. So it is with great joy I post this week's menu. Chow Evie

Sunday: Grill out night:
Grilled Greek marinated pork chops
fresh corn on the cob
canned baked beans
tomato with cuke and onion salad also in Greek dressing, sprinkled with feta cheese.
Marinate 4-6 pork chops in Greek style dressing(I like Ken's)for a few hours. Grill for 4-6 minutes on each side.

Monday:
Crock pot beef 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.

Tuesday:
Oven fried drumsticks
Boxed white mac and cheese shells with broccoli(dump the brocc in while boiling shells)
8 Drumsticks
1 egg
1 cup wheat germ
1/3 cup grated Parmesan
1 tablespoon dried parsley
1/4 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika

Preheat oven to 400. Spray a cookie sheet. Mix dry ingredients. In separate bowl beat egg. Dip drumsticks into egg mixture then into dry mixture one at a time. Lightly spray each drumstick after placing on pan. Bake for 30-40 minutes or until done.

Wednesday:
Black beans with red peppers and coconut rice
2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
1 large red bell pepper sliced
1/4 tsp ground cumin
1/4 tsp salt and pepper
1/4 tsp dried thyme
1 cup coconut milk
1 box frozen spinach
1 can black beans
cook rice replacing 1 cup of water with 1 cup of coconut milk. Meanwhile saute onions and garlic in oil, 2-3 minutes, then adding red peppers and eventually spinach. Add black beans with liquid and all spices cook for 5 more minutes. Serve over rice.

Thursday:
Blue Cheese burgers
Oven baked sweet potato fries
raw veggies and dip

3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Broil or grill for 5 minutes on each side.

Friday:
Happy Birthday Evie!
No cooking
Also Zach's first day of school

It's not that I am ignoring you.

2009-07-30T05:29:00.000-07:00

I have had a lot of stuff going on this past week and this is why I am neglecting here.
One of my neighbors has a problem with our chickens and has called the authorities on us. We have been dealing with Animal control and the state had a surprise visit for us form the Dept of child welfare. Everything is fine we just have a few things to do to make sure the state is happy. I will resume menus and such on Sat morning. thanks Evie

Convience Food Wednesday

2009-07-22T07:32:00.000-07:00

I love the new Quaker oat instant oatmeal packets of Healthy Harvest Oatmeal, but I do not like paying the 3.99 per box price!
Here is my alternative:
1 box sandwich Ziploc baggies
6 cups oatmeal
1 tablespoon salt
1/2 cup powdered milk
1/2 cup brown sugar
1 cup pecan pieces
1/2 cup whole flax seeds

Mix the ingredients. Place 1/2 cup into each baggie. Makes about 16 baggies full. Heat with 3/4 cup boiling water and serve. Tastes just as wonderful as the store brand at half the cost. Be sure to re-use the bags to save money too.

Eat good this week for under $100

2009-07-18T08:56:00.000-07:00

A Monday thru Friday meal plan for under $100. Breakfast, Lunch and Dinner.

Monday:
B- Frozen Waffle sandwiches:
Heat frozen whole grain waffles, cut in half, smear with peanut butter, drizzle with honey, and place half a banana(cut the long way)on one side. Top with other half and serve.

L- Egg salad sandwiches made with tomatoes:
6 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
1 medium diced tomato

Dice egg and add remaining ingredients, mix well. Serve with grapes and potato chips.

D- Meatloaf with peas and mashed potatoes
1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese (4oz)
1/2 cup quick-cooking oat
1/2 cup chopped onion
1 teaspoon salt
1 1/2 lbs grass fed ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Shape into 8 equal sized loaves. Place in non-stick baking pan. Sauce: Combine ketchup, brown sugar and mustard. Spoon over each loaf so they are all covered in the sauce.
Bake uncovered at 350 degrees for 45 minutes.

Tuesday:
B- Fried egg sandwiches and blueberries

L- Frozen pizza with raw carrots and green pepper strips

D- Grilled pork chops
Steamed carrots(make extra for Thursday)
Butter noodles
Noodles:
1 package egg noodles
1/2 stick of butter
1 tablespoon dried parsley
2 tsp garlic powder
2 table spoons grated Parmesan cheese
1/2 tsp salt

Cook noodles. In hot pan place butter and spices. Add noddles mix well and add cheese.

Wednesday:

B- French toast and bananas (see previous post for how to make french toast)

L- Grilled cheese sandwiches with grapes and chips

D- Spaghetti with sauteed zucchini

Saute zucchini in butter until softened add to cooked spaghetti sauce and toss with cooked noodles.

Thursday:
B- Scrambled eggs with toast and blueberries

L- Boxed mach and cheese with peas

D- Asian chicken thighs and steamed rice with carrots and peas.
Chicken:
6 bone-in chicken thighs (about 1-3/4 pounds)
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder(can be omitted)
2 teaspoons cornstarch
2 tablespoons cold water

In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until juices run clear. In a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved.
Pour over the chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over basmati rice cooked with some chicken broth and peas and carrots.

Friday:

B- Quick oats with milk and blueberries

L- Peanut butter and jelly sandwiches with grapes

D- Spinach and potato curry
Curry:
2 bunches spinach
1 tablespoon minced garlic
2 tsp minced ginger
1 onion diced
1 can green chilies (small can)
1 15oz can coconut milk (use as needed to moisten)
2 tablespoons Madras curry powder
salt and pepper to taste
10-12 med. to small red potatoes boiled and then diced
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.

Shopping list:
OG waffles 1.99
OG bananas 1.50
2 loaves whole wheat bread (or make at home) 3.50
2 dozen local eggs 5.00
2 pints blueberries 3.00
1 box instant oats 2.50
2 lbs of grapes 2.00
bag of good potato chips 2.50
1 gallon OG milk 5.69
1 frozen pizza 2.50
1 bag baby OG carrots 1.50
1 big bag OG shredded cheddar cheese 3.97
1 box OG mac and cheese 1.79
1 big bag organic frozen peas 2.19(with $1 off coupon)
1 bag egg noodles 1.79
1 bag OG potatoes 3.79
1 lb unsalted butter 1.99
1 lb whole wheat spaghetti 1.59
OG pasta sauce 2.79
local zucchini 1.00
1 pack smart chicken(or veg.fed hormone/antibiotic free) 6 thighs 4.79
1 1/2 lbs local grass fed beef 6.00
2 bags OG spinach 5.00
1 can green chilies .99
1 can OG coconut milk 1.69
1 jar OG peanut butter 3.29
1 jar real fruit spread 2.59 ( I make my own)
1 OG green pepper 1.99
1 local tomato .89
1 1/2 cups OG basmati rice from bulk bin 1.29
Snacks:
Bag OG cheese sticks 4.09
Og 6 pack of yogurt 3.29
Box of OG microwave popcorn 3.19
Bag of OG apples 4.99
Total cost: 99.94
Hope you have a great week!

OMG! Free Chocolate!

2009-07-16T14:03:00.000-07:00

I found this whilst surfing today:
https://secure.realchocolate.com/
It by Mars and they are giving away Free chocolate on Fridays, check it out.

Make your own on Wednesday.

2009-07-15T13:16:00.000-07:00

I was brainstorming things I could blog about and came up with this idea. Many of my girlfriends marvel at how I make my own convenience foods. So hopefully if I can keep it up I will post a new homemade convinence food each week. Here is this week's.

Frozen french Toast sticks:
The ones at the store are cheap and tasty but have you looked at what's in them?? Holy S&!T, there are a lotta unpronounceable in there.
Here is what I do:

6 eggs slightly beaten
1 tsp salt
4 tablespoons sugar
2 cups milk
1 tsp cinnamon
1 tsp vanilla
12+ slices of day old bread, homemade is just fine too

Mix all ingredients except bread. Cut bread into 3-4 strips each. Dip each piece into bread, turning once. Not too long, it will get too mushy! Cook on medium heat, in a well oiled non stick pan. Brown on each side. Lay out all cooked strips onto a non-stick cookie sheet and freeze. Place into a Zip lock baggie after frozen. I serve 3-4 strips to each kid with their own vessel of syrup for dipping. A baggie of these lasts about a month in my house but freezes for up to 3 months. Enjoy!

Anniversary weekend

2009-07-13T07:28:00.000-07:00

Well it was our 6th anniversary this weekend. We had a really nice practically kid free weekend. On Friday night it was babysitting night at our preschool. We went to dinner and then out for drinks with friends. On Sat. night we attended a birthday party, and Zach had his first sleepover with his best buddy. We stayed out until 2am together..and had a really good time. On Sunday it was a trip to Freestate Brewery for lunch, followed by a dip in the pool at our Indoor Aquatic Center. Then we grilled out some juicy pork chops that I had marinated all day...yum-o. Recipe to follow.

Sunday night marinade for pork chops:
1/2 cup Olive oil
3 tablespoons balsamic vinegar
2 cloves of minced garlic
1 tablespoons fresh minced rosemary
1/2 tsp salt and pepper each
2 tablespoon Dijon mustard

Place chops in bag or bowl. Whisk together ingredients. Slather all over chops and refrigerate for 5 hours. Take out 1/2 hour before grilling to bring up temp.

Monday:
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 T. Olive Oil
1 pound ground beef
2 t. chili powder
1 t. ground cumin
1/8 t. cinnamon
1/8 t. freshly ground black pepper
1 t. kosher salt
1 small can tomato paste
1 T. brown sugar
1/4 C. ketchup
1/2 C. water

Saute onions, peppers and garlic in olive oil until softened.
Add ground beef and cook until no longer pink. Drain fat.
Add all other ingredients to the ground beef mixture and cook, stirring, over low heat for a few minutes until thickened. Add more water if it gets too thick.
Serve in hamburger buns and try not to make a mess!

Tuesday:
Chicken Parmesan

4-6 boneless chicken breasts
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, beaten
3 tbsp. olive oil
1 (4 oz.) pkg. sliced Mozzarella cheese
1 jar favorite spaghetti sauce
pasta

Cut chicken breasts in half longways. Pound until evenly flattened. Combine bread crumbs, Parmesan cheese, some black and red pepper, 1/8 teaspoon sage, 1/8 teaspoon thyme. Dip chicken in egg, coat with crumb mixture and set aside to dry.
Heat oil in large skillet and brown chicken well on both sides. Place chicken in glass baking dish sprayed with Pam and pour sauce over all. Bake in 375 degree preheated oven for 8 minutes. Remove from oven; add a slice of Mozzarella cheese over each piece of chicken and return to oven until cheese melts.
Put sauce over pasta and serve with chicken.

Wednesday:
Veggie stir-fry
2 teaspoons sesame oil
1 1/3 cup broccoli florets
1 1/3 cup cauliflower florets
1 1/3 cup carrot slices, cut at the diagonal
1/3 cup low sodium vegetable broth (more if needed)
1 teaspoon minced or chopped garlic
1/2 teaspoon minced fresh ginger (or 1/8 teaspoon powdered)
2 teaspoons lite soy sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon water.

Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute. Add in the vegetable broth, garlic, and ginger, and toss to blend. Cook about four minutes, stirring constantly. Add more vegetable broth if more moisture is needed. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

Thursday:
Tacos
re fried beans

Friday:
Baked Hot Chicken legs
raw veggies with dip

Chicken:
Prepare chicken legs like you were making hot wings,(I use franks hot sauce with added garlic powder and 1/2 stick of melted butter) Bake for about 45 min at 350.

better late than never menu.

2009-07-07T10:42:00.000-07:00

We had a pretty busy weekend, I hope everyone had a good fourth. I know I did!
We set off many fireworks and had a blast..literally haha. My parents came for a quick visit which made for much frenzied cleaning last week. I made a spectacular dessert, Blueberry Spice whoopie pies,(I got the recipe from a Woman's Day magazine, I think). I have busy pickling as my neighbors cukes have come in and he wants me to pick them..oh darn.
Did I forget to tell you that Zach got married?
Oh yeah Zach got married. He has been telling us for years that his wife is going to be Asian, his dream came true!

the bride

the ring

the happy couple..so cute

Our garden is doing really well. This week its all about broccoli, cabbage, beets, turnps and potatoes. More than we can eat!
I made some fabulous Sour Kraut

It was really easy to make and tastes wonderful..yum
Like I told you our turnips our full grown, really full grown!

here are the pickles I made:

I made whole, chips and spears, all dills. I am going to try my hand at bread and butter pickles next week.
Here is the menu:
Tuesday:
German Hot pot (an old favorite and uses up some of those garden staples)
hot mashed potatoes

1 lb ground pork
1 lb smoked sausages cut into rounds
1 head of red and green cabbage each
1 onion diced
2 cloves minced garlic
lotsa salt and pepper
1 can sauerkraut
1/2 stick butter minced up to diperse
2 tablespoons olive oil
2 shredded carrots
Dump all ingredients into crockpot mix and cook on low 6-8 hours and stir once in awhile. Serve over hot mashed potatoes.

Wednesday:
Mashed potatoes and roasted veggie enchiladas

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped or 2 cups sauteed cabbage
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
4 cups mashed potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. Bake at 350 for 30 minutes or until bubbly.

Thursday:
Baked chicken
mashed turnips
steamed broccoli

Friday:
Its our 6 year anniversary..so we are eating out..yay!

.

Wednesday morning muffins

2009-07-01T08:25:00.000-07:00

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

2009-06-27T06:37:00.000-07:00

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:

2009-06-20T18:26:00.000-07:00

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:

2009-06-14T12:55:00.001-07:00

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!

2009-06-14T12:54:00.001-07:00

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

2009-06-01T07:19:00.000-07:00

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..

2009-05-31T11:08:00.000-07:00

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

happy 3 day weekend, menu for next week

2009-05-23T07:59:00.000-07:00

ahh..the 3 day weekend. Not that I have anything special planned but I am looking forward to it anyways. The pool opens today and I am thinking about taking the boy for a quick dip.
here is next week's menu:

Monday:
Grilled pork steaks
Orzo pasta salad

1 pound orzo pasta
4 green onions, chopped
6 ounces cherry tomatoes (about 20)
1 Tablespoon fresh dill, chopped
1 cup kalamata olives, chopped
½ cup feta cheese

Dressing:
2/3 cup light extra virgin olive oil
4 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
1 teaspoon mustard
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar

Combine all of the salad ingredients in a large mixing bowl. Quartering the cherry tomatoes.Combine all of the dressing ingredients in a glass jar with a lid. Shake to mix.Initially add about 1/3 cup of the dressing to the salad mixture. Adjust seasoning and amount of dressing to suit your tastes.

Tuesday:
Sloppy joes
raw veggies and dip

Wednesday:
Crock-pot chicken curry
1 Tablespoon olive oil
6-8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
¼ teaspoon each – salt, black pepper and paprika or to taste
1 large onion, thickly diced
8-10 small red potatoes, scrubbed and quartered
1 cup chicken broth
1 (14 ounce) can unsweetened coconut milk
1 Tablespoon corn starch
1 ½ teaspoon curry powder, or more if desired
½ teaspoon salt

Heat olive oil in a large skillet. Place chicken in the skillet and sprinkle each side with salt, black pepper and paprika. Brown chicken by cooking over medium heat 3-4 minutes per side.Place browned chicken in a slow cooker.
In the same skillet you used to brown the chicken (don’t wipe it out!), sauté onions and potatoes on medium heat for 4-6 minutes, stirring often. It’s alright if they get a little brown. Add the sautéed onions and potatoes to the slow cooker with the chicken.Meanwhile, in a medium bowl, add the rest of the ingredients and stir well. Make sure the cornstarch is completely stirred in, as it often settles to the bottom.
Add the liquid ingredients in the bowl to the same skillet you have been using and cook over medium heat for 3-4 minutes, stirring constantly, until the mixture starts to thicken. Pour this mixture over chicken, onions and potatoes in the slow cooker.
Cover and cook on low for 5-6 hours.Serve over rice.

Thursday:
Green salad
Tuna and tomato melts:

2 slices of multigrain bread
can of tuna
1 tbsp of mayo
a dollop of spicy brown mustard
1/2 a small vidalia onion, chopped
1/2 a Roma or plum tomato, chopped
Muenster cheese slices

Toast bread,Meanwhile, chop about half a sweet Vidalia onion and half a Roma tomato into bite-sized chunks. In a small bowl, mix the drained can of tuna fish, a tablespoon of mayonnaise, and a squirt of spicy brown mustard. Stir in onion and tomato. Place the bread on a baking sheet. Spread half the mixture on each slice of lightly toasted bread. Cover each half with one slice of Muenster cheese. Place the baking sheet under the broiler on Lo until the cheese has melted and the bread crust is starting to turn dark brown.

Friday:
Tacos
refried beans

Enjoy.
Garden pics to be posted sometime this weekend.

Back after a long hiatus!

2009-05-18T06:10:00.000-07:00

I have been gone for so long..But now I am here. I was busy getting ready for my jam booth and then I have been sick. Time for review!
Well since I have not blogged for a while some pics are due.
Zach and Gene went to the kids fishing derby. While Zach did not get a big one, he did however win a new hat and had a great time with our friends from the Parker-Timms family.

We also attended a really fun May Day party, complete with May Pole. Here are some pics of the kids walking around it:

Amadeus and Daniel

Eli and Nonni

Zella and Ameera

Zach and River
The party was a really good time and where I picked up my wonderful illness. Too much meade sharing I guess.
The chicks are turning into fine ladies here are some new chick pics:

The ducks: Toot and Puddle and Big Bird

Zach's chicken Mariette

Tabitha our Barred Rock chicken (my favorite)

Breakfast time for the ladies

And now for the menu!

On Sunday we had a corned beef with new potatoes and baby carrots. And the leftovers will be recycled into a mid-week meal.

Monday:
Crock Pot BBQ Chicken
coleslaw
baked beans

I am using leg quarters because they were .30 a lb for 10 lbs, I broke the bag into 3portions so I can get three meals out of them.

Chicken:
1 tbsp butter or margarine
1 large onion sliced into rings
3 leg quarters or assorted pieces of chicken
garlic powder
salt and pepper
1 bottle BBQ sauce

Cut chicken quarters into two pieces each. Put butter into bottom of crock, lay sliced onions on top. Salt and pepper, and sprinkle chicken with garlic powder. Brown on all sides. Place in crock, and cook on low for 6 hours. Cover with sauce the last hour of cooking. Serve with coleslaw and baked beans.

Tuesday:
Slow cooker beef and broccoli
steamed rice
2 lbs round steak, cut into small cubes
½ cup flour
1 teaspoon paprika
½ teaspoon each salt and black pepper
3 Tablespoons olive oil, divided
1 medium onion, diced
4 garlic cloves, minced
1 cup beef broth, divided
1/8 cup soy sauce
1 Tablespoon freshly grated ginger root(i use the jarred stuff)
1 bunch fresh broccoli cut into florets

Coat the meat with flour, paprika, salt and pepper.
Heat 1 Tablespoon of oil in a large skillet on medium high heat. When hot, add ½ of the flour coated beef.
Brown the meat on all sides.
Place browned meat in a slow cooker.
In the same skillet, heat 1 Tablespoon of oil and sauté the onion and garlic. Add ½ cup of beef broth, the soy sauce and ginger root. When this liquid is hot, pour over the beef in the slow cooker.
Cook on low 5-6 hours for ½” beef pieces. If beef is in 1”pieces or larger, cook on low at least 7-8 hours or until beef is tender.
Stir in steamed broccoli when meat is done. Mix well. Serve over hot rice.

Wednesday:
leftover meal
Corned beef hash
scrambled eggs
fruit

hash:
1 1/2 cups cubed cooked corned beef
2 cups frozen hash browns(the cubed style)
1 1/2 cups beef broth
1 finely minced small onion
Vegetable oil (for frying)

Saute the onion in a small amount of veggie oil until just softened, add the potatoes and a more oil and cook for about 5 minutes. Add the corned beef and cook for 5 more minutes. Add the beef broth and cook on high until the liquid is absorbed.
Cook until a soft crust forms. Serve hot with scrambled eggs and fresh fruit.

Thursday:
Homemade clam chowder
garlic bread

Chowder:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Friday:
Spaghetti and meatballs
green salad

I had an uneventful jam booth at the preschool 5K. I made far less than I expected, but I have some people who want jam, so I won't worry too much.
The garden looks wonderful and prospect of yummy veggies makes me very happy. I will try and post some pics of the garden soon.

Menu for next week:

2009-04-25T10:28:00.000-07:00

Sunday:
Roast chicken with potatoes and aparagus

Roast Chicken with potatoes, lemon and aspargus

1 1/2 lbs new potatoes, halved
3 tablespoons butter, cut into small pieces
salt and pepper
1 ( 2.5-3 lb) package chicken (any pieces with skin will be fine)
1 lb asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Preheat oven to 450 degrees. Place potatoes and half the butter in a shallow roasting pan. Season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes. Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken.
Roast until asparagus is tender and chicken is cooked throughout, 5-15 min.
Serve with pan juices.

Monday:
Leftover Chicken Quesadillas with jarred roasted red peppers and spinach
I am making these with shredded mexican cheese on whole wheat tortillas.
Serve with refried beans.

Tuseday:
Slow cooker lamb masala

Take 1.5-2lbs lamb (any cut is fine), cook in slow cooker with 2 15 oz cans Masala sauce and one can chick peas. Cook on low for 6-8 hours. Remove meat and take out any bones. Return meat to sauce and serve over hot cooked basmati rice.

Wednesday:
Potluck night for us
Lemon Spinach rice
1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long-grain rice
1 bunch fresh spinach
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper

In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with reserved cheese. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Thursday:
Whole Wheat Penne with Pork Ragout

1 lb whole wheat Penne
2 tbsp Butter
1/3 cup Chopped celery
1/3 cup Chopped carrot
1/4 cup Chopped onion
2 cloves Garlic minced
1 lb Ground Pork
28 oz Undrained whole tomatoes chopped
15 oz Tomato sauce
1 1/2 tsp Oregano
1 cube Beef bouillon
1 tbsp Parsley
1 tsp Basil
1 tbsp Olive oil
Parmesan cheese

In large saucepan over medium heat melt butter and add olive oil. Sautee garlic, onion, celery and carrot for 8 min stirring occasionally.Increase heat to medium-high and add meat, cooking for 3-5 min. Stir to separate. Add the rest of the ingredients, except the pasta, bring to the boil, reduce heat and simmer, uncovered for 40 min. Cook and drain the pasta according to the package directions. Drain, and toss with tomato sauce. Serve with sprinkled Parmesan cheese.
Serve with a green salad and skip the bread!

Friday:
Baked Whitefish and leftover Lemon spinach rice

1 lb whitefish(whiting, tilapia whatever)
olive oil
salt and pepper
lemon juice
2 tablespoons minced garlic

Arrange fish in a buttered baking pan and salt and salt and pepper fish. Drop the garlic on and then drizzle olive oil and lemon juice over fish. Bake at 375 for about 25 minutes or until it flakes easily with a fork.
Sorry the menu has not been posted for a few weeks, but time has a way of getting away from me :) . Evie