We are quite relaxed with the Easter dinner thing around here. Our company canceled on us (hope you feel better soon!), so it's just the ten of us. I hate having to cook a big meal after church, so here's what we're having:
Banana Muffins
Combine:
3 2/3 cups flour (I milled 1 1/2 cup of white pastry wheat, and used white for the remaining measure)
1 3/4 cup sugar
2 1/2 tsp EACH baking soda and baking powder
2 tsp cinnamon
1 1/4 tsp salt
Combine in separate bowl:
7 mashed bananas
2 eggs (recipe calls for three, but I substituted 1 egg with 3 Tbsp water and 1 Tbsp freshly ground flax seeds, just for nutrition's sake)
1 cup melted butter (I used 1/2 cup butter, 1/2 oil)
Topping:
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.
Combine wets with drys and mix gently, just until moistened. fill muffin cups (I don't do 2/3 full...we like big muffins!) Spoon some topping mix on top and bake at 375 for 20 minutes.
Makes 2 dozen
These received very good remarks from my Lambies (and me!) this morning!
While I have several muffin recipes on my recipe blog, I haven't posted our very favorite. I have saved it for todays Favorite Ingredient Friday! Go to Overwhelmed With Joy for more yummy muffins!
Morning Glory Muffins
2 1/2 cups flour (whole wheat or white)
1 1/4 cup sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 med. tart apple, peeled and chopped or grated
1 cup crushed pineapple
1/2 cup flaked coconut (we omit this)
1/2 cup raisins
1/2 cup chopped walnuts (we omit this, too)
In a large bowl, combine first five ingredients
In another bowl, combine eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Stir in all desired fruit and nuts. Fill greased muffin cups 2/3 full. Bake at 350 for 20-24 minutes. Cool 5 minutes then remove to a wire cooling rack.
Now I like cookies as much as the next person, but who can slim down munching on chocolate chips? I submit for your approval, a cookie that one can indulge in...for breakfast!
Soft Banana Cookies
3/4 cup butter
1/2 cup raw sugar
1 egg
1 tsp. vanilla
1 cup mashed banana
2 cups whole wheat flour (NOT pastry flour)
1 tsp. baking soda
Opt. 1/4 cup chopped nuts
Cream butter and sugar. Add egg, vanilla, and bananas. Stir in baking soda and flour. Drop by tablespoonful onto lightly oiled cookie sheet. Bake about 12 minutes at 350, just until edges are browning.
We eat these often for a quick breakfast with a glass of raw milk. They freeze well, I am told, and are exceedingly easy to grab and go when packaged individually. For our family of ten, I triple the recipe...
Ahhh...fall...let the soup pour! I love soups and stews and can eat them all year round! My family, on the other hand, prefers their meals a little "cooler" in the summer months. I look forward to fall for soups and stews to make their reappearance on our menus! Here's a favorite:
Curried Chicken and Rice Soup
2 large carrots, chopped
2 stalks of celery, chopped
1 onion, chopped, 3/4 cup butter
3/4 cup flour
1 tsp. seasoned salt
1/2 - 1 tsp curry powder
3 (12 oz) can evaporated milk
4 cups chicken broth
2-3 cup chicken, cooked
2 cup cooked long grain brown rice
In a large saucepan, saute vegetables in butter for two minutes. Whisk in flour, seasoned salt and curry until smooth. Gradually add the milk. Bring to a boil and stir two minutes. Gradually add chicken broth. Stir in chicken meat and rice. Return to a boil and then reduce heat and simmer uncovered for 10 minutes.
Easy as that! I love meals that can be prepared with so little fuss! Pair this with a crusty roll and a perhaps a salad. Yummy!
For those forgoing (with good reason) boughten seasonings:
Here's is this morning's breakfast: Hot, fluffy, hearty hotcakes! If I had it more together, I would have soaked the grains last night...oh, well! One step at a time!
Hearty Hotcakes
Combine in mixer bowl:
3 cups whole wheat flour, freshly milled
1 cup cornmeal
1 cup flakes oats or oatmeal
4 Tbsp sugar (I used Rapadura)
4 Tbsp oat bran
1 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
Combine, then add all at once to dry ingredients, mixing just until moistened:
Let sit a few minutes to thicken while heating griddle.
Cook as you normally cook pancakes. My Lambies like these with butter, peanut butter and syrup. They are filling, so this is enough for all of us!
So, you saw all my grains. Have you made your guesses yet? I have the answer post ready to go...
What do you do with all those grains, you may ask. Here's one thing we enjoy!
Roman Meal
6 cups oats, rolled
1 cup EACH spelt, wheat, rye, kamut, rolled
2 cups wheat bran
1/2 cup flax seeds
Mix well and store in the freezer. To use, Boil 6 2/3 cups water and 1 1/2 tsp salt. Stir in 2 1/2 cups of Roman Meal and cook 10-15 minutes. Season as desired with butter, coconut oil, maple syrup, cinnamon, etc.
You may also grind the mix in the blender and whisk it into the boiling water for a more instant cereal. Cook only 1 minute. Let stand 5 minutes before seasoning.
You may also be Nourishing Traditions friendly by soaking your mix overnight in the water and a few Tbsp. of whey. I haven't done this, though, so get out your big yellow book for the specific method!
Here are the grains after measuring and mixing, before rolling:
Here are the grains, the bran and the flax seeds.
Roll those grains!
After rolling the grains, add the bran and the flax seeds and mix well. Here's the finished product, ready for storage or cooking! I store mine in generic zippy bags in the freezer. What do you store frozen things in? I'd love to move away from plastic.
Blessings,
Momma
Saute until softened in 1 Tbsp. Butter and 2 Tbsp. Red Palm Oil (or more):
1 chopped carrot
1 rib celery, minced
1 cup corn
¼ cup freshly minced onion
2 cloves of garlic, minced
1 small red bell pepper, chopped fine
small amount shredded cabbage
1 cup minced cooked chicken (optional)
3 cups brown rice
Add 6 cups of homemade chicken stock (or water and bouillion) and add to rice and veggies/meat.
Bring to a boil, then simmer, covered, for 50-60 minutes.
Scramble 5 eggs and chop fine. Add to rice along with 2 Tbsp. of freshly minced parsley. Add salt and pepper to taste.
All of these veggies and spices can be adjusted to your family’s tastes. You could add any other veggies your family enjoys, or are sitting around in your fridge. This is perfect for using up leftovers. Since I began making this, I use more veges than written.
This makes enough for our entire family with just a little leftover!
OHH!! Holiday edition recipes! Can it be that time already? I always go for easy and tasty recipes for the busy Thanksgiving and Christmas season, and this is one of my favorites. In fact, when I pulled out this recipe to copy here, my eldest daughter jumped up and down, clapped and said that she LOVED-this-recipe- could-I-make-it-today-please?
Layered Mint Fudge
1 1/2 tsp butter, softened
2 cups chocolate chips
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla
1 cup white chocolate chips
3 tsp peppermint extract
1-2 drops green food coloring
Line an 8x8 or 9x9 square pan with foil and butter. Melt chocolate chips in 1 cup sweetened milk. Cook and stir for 5-6 minutes, until smooth and silky. Remove from heat and stir in vanilla. Stir for 3 minutes. Pour 1/2 into lined pan. Refrigerate 10 minutes.
Meanwhile, melt the white chocolate in 1/4 cup milk in same manner. Add peppermint and food color. Spread over cooled layer of chocolate. Chill 10 more minutes. Reheat first pan of chocolate and then pour over green layer. Chill until firm. Cut into shapes and serve.
Can you tell I like garlic bread? I am always trying a new recipe when I make pasta. I actually took a picture of the bread I made last week. I thought it came out so pretty! Here's the recipe:
Braided Garlic Bread
Combine in your Bosch bowl:
1 1/2 cup very warm water
3 Tbsp dry milk powder
1 cup freshly milled whole wheat flour
1 cup unbleached flour
2 Tbsp yeast
Mix until combined. Then add:
1/4 cup sugar
1 1/2 tsp salt
2 Tbsp minced garlic
3 eggs
1/2 cup oil
Mix to combine, then add more unbleached flour until the sides of the bowl begin to come clean. Knead for 5 minutes. Turn out onto a lightly floured surface and divide into half.
Shape each half into a rectangle about 15" x 9". Spread with softened butter and sprinkle generously with garlic salt parmesan cheeses and parsley. Roll up like a jelly roll Place on greased baking sheet. Cut each roll in half lengthwise and twist each slice over itself. Secure the ends with a little pinch. Sprinkle with more garlic salt.
Let rise 30 minutes then bake at 375 for 25-30 minutes. Serve with butter.
YUMMY!
Go here for more Favorite Ingredient Fridays entries.
I have added a link to my recipe blog on my sidebar. I wanted to make sure everyone knows about it! I try to add a favorite recipe every day or two. Most recipes are already sized for our family of ten, so alterations may be needed for some families. Please come by and let me know if you try any of our favorites!
What a great idea! I love Italian food! And I make this dish once or twice a month! My Honey likes this version better than the Olive Garden one, and it takes only a few minutes to make! Pair it with a salad and roll, and you're done!
Chicken Parmigiana
4 chicken breasts, butterflied into 8 pieces
1 can tomato paste
1 1/8 cup water
2 (or more) cloves garlic
1 1/2 Tbsp parsley
1 1/2 tsp EACH salt and Pepper
3/4 tsp EACH Italian seasoning and oregano
1/8 tsp red pepper flakes
8 oz. shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Lightly grease a 9X13 baking dish. Add chicken. In a saucepan, combine the tomato paste, water, garlic, and spices. Bring to a boil and cook 1 minute. Pour over chicken. Bake, uncovered, at 400 degrees for 15-20 minutes. Sprinkle with cheeses and bake 10 minutes longer.
Makes 6-8 servings
Here's my favorite compaion for the above recipe:
Italian Cheese Bread
2 1/2 cup all purpose flour
1 tsp. EACH salt and pepper
1 Tbsp quick rising yeast (regular works, too)
1 cup warm water
1 Tbsp. olive oil
1/4-1/3 cup prepared Italian salad dressing
1/4 tsp. EACH salt, garlic powder, thyme, oregano
a dash of pepper
1 Tbsp Parmesan cheese
1/2 cup shredded mozzarella
In a bowl, combine the first four ingredients. Combine water and oil and add to flour mixture. Add additional flour if needed, to form a soft dough. Turn out onto floured surface and knead 1-2 minutes, until smooth and elastic. Place in greased bowl and allow to rise 20 minutes.
Punch down. Place on greased pizza pan and push down to fill pan. Brush with salad dressing. Combine seasonings and sprinkle over dough. Sprinkle with cheeses. Bake at 450 for 15 minutes. Serve warm.
Enjoy these, and if you try them, let me know how it turned out!
Add to Vita-Mix:
1 apple, washed and cut into half
1 cup apple juice
1 8 oz carton apple pie yogurt OR 1 cup kefir
1 Tbsp (to taste) brown sugar
1/2 tsp. (to taste) apple pie spice
1 cup ice
Blend on high for 30 seconds. Makes 2 cups of smoothie. We triple this!
Enjoy!
Apple Pie Spice
4 tsp cinnamon
2 tsp nutmeg
1 tsp cardamom
I posted this Thursday, but thought I might add it to "Favorite Ingredients Fridays" today!
As I have said before, things seem to go better around here when I take the time to cook a "real" breakfast. Here's what we had this morning:
Plum Muffins
Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.
Preheat oven to 350.
In mixer, combine: 1/3 cup canola, olive or safflower oil 1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)
Beat until fluffy.
Add in 2 eggs, one at a time beating well after each addition.
In a separate bowl, mix together:
2 1/2 cup freshly ground whole wheat flour (not pastry flour!) 1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix into oil, egg, sugar mixture just until moistened.
Add gently: 1 cup kefir (recipe called for buttermilk, but I always substitute kefir) 1 cup prunes (from the first step)
1/2 cup raisins
Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.
I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.
They are very good! Try them and let me know what you think! I like to make minis for potluck and surprise everyone with the healthy ingredients! No one ever guesses that they are made from prunes!
I thought I'd post our dinner's recipes today! We are having "Cheeseburger Meatloaf" with homemade ketchup.
Cheeseburger Meatloaf
1 cup ketchup
2 eggs
1/2 cup dry bread crumbs
2 tsp. onion powder
2 lbs ground beef
4 tsp. mustard
4 tsp. dill pickle relish
6 slices American cheese
Combine 1/2 cup ketchup, eggs, crumbs together in bowl. Crumble meat over and mix well. On waxed paper, pat into a rectangle. Spread remaining ketchup, mustard and pickle relish over, and top with four slices of cheese. Roll up like a jellyroll, seal seam and ends, and place on a greased cookie sheet. Bake at 350 for 45 minutes. Cut remaining cheese diagonally and place on top of meatloaf. Return to oven for 5 minutes. Remove from oven and let cool ten minutes before slicing.
Homemade Ketchup
This recipe is from www.hillbillyhousewife.com
6 oz. unsalted tomato paste (I use regular and omit the salt from the recipe)
1/3 cup water
2 Tbsp. white vinegar
1/4 tsp. each dry mustard, cinnamon, and salt
pinch of cloves and nutmeg
1/8 tsp cayenne pepper
1/3 cup brown sugar
Blend ingredients and refrigerate overnight. Can be used right away if needed, but it will taste better after resting overnight.
If you try one of these recipes, let me know how it turns out!
Blessings,
Momma
Update: We thought the ketchup was WAY too sweet. When making it again, I will drastically cut the sugar!
Hello! It's been a couple of weeks, hasn't it, since I posted? Let's see, what have we been doing? My Honey took the four oldest children up to the mountains last weekend and they four-wheeled. They children had SO MUCH FUN! They excited talked of thinking they were going to DIE driving up such steep roads with cliffs on the sides! They may exaggerate...They picniced and ran around at the top of the mountain, and all together forgot to take any pictures!
We have been continuing with decluttering and organizing, but have done nothing dramatic. The pool is being used daily. BabyJ clung to his daddy the first time we took him in the water. He was not frightened, yet he was not his usual adventurous self, either. The second day, he was paddling around by himself (he has a floaty suit to keep him up) and even began jumping in from the diving rock!
After he jumped a couple of times, I told ddA (who is 5 and developmentaly delayed) that she should jump in from the rock. She had mastered "jumping" in from a step (it was more like purposefully falling in), but was terrified of the rock. Whenever someone "helped" her stand on it, she would cry and fight to get down. To our great surprise, she climbed out of the pool, ran to the rock and jumped in! A real jump, up in the air and everything! Now she's a pro and jumps in often! She seems to mature in spurts. She'll do nothing new for weeks, then just do something new and act like she's always been doing it. I hope she begins talking like that!
OH! I know something else that's new! I have finally arranged to actually use our vision insurance and my Honey, ddE and I went for our eye exams. The rest of the children will have exams later on in the month. All three of us have astigmatism and needed glasses. That was not a surprise, as I thought we all would...but I wonder how many others will need them? I'll have to get a photo of us wearing our new glasses!
I hope that my Honey will photograph all my books for E-Bay, and I can post them this week...watch for an announcement when I do get them listed, especially if you use Ambleside or Sonlight!
I want to share a new recipe that I will be preparing this week. Try it and let me know if your family likes it!
Chicken Hash
1/4 cup butter
1 cup onion, diced (I'll use less)
1 green or red pepper, diced (ditto)
5 cups cooked chicken meat, diced
4 cups potatoes, diced
1 can cream of celery soup (I make my own, canned soup is yucky!)
1/4 tsp. EACH salt and pepper
1 egg, beaten
1/3 cup Parmesan cheese
Preheat oven to 400. Melt butter, then saute onion 5 minutes. Add peppers, chicken, potatoes, soup, and spices. Cook 10 minutes. Spray a 9x13 with oil and spoon in the mixture. Brush egg on top and sprinkle with cheese. Bake at 400 for 10-15 minutes.
These are what I made for breakfast today. I thought you might enjoy the recipe. Please make sure to use regular whole wheat flour, not pastry as I first wrote. Most of the time pastry flour is used for cookies, but not in this case!
Soft Banana Cookies
3/4 cup butter
1/2 cup raw sugar
1 egg
1 tsp. vanilla
1 cup mashed banana
2 cups whole wheat flour
1 tsp. baking soda
Opt. 1/4 cup chopped nuts
Cream butter and sugar. Add egg, vanilla, and bananas. Stir in baking soda and flour. Drop by tablespoonsfull onto lightly oiled cookie sheet. Bake about 10 minutes at 350, just until edges are browning.
These are very tasty, even without a lot of spice!
I made this for dinner last night, and everyone enjoyed it! Some ate it as soup with crackers, most ate it drained and wrapped in a tortilla. Both soups and tortillas received a generous helping of shredded cheese (Jack and cheddar mixed together) topping the main dish!
Chili Con Elote
6 Tbsp red palm oil (use olive or canola if you haven't red palm oil, but red palm is wonderful tasting and very good for you!)
1 chopped onion
2 cloves garlic, minced
1 or 2 green peppers, seeded and chopped (I used 1)
4 cups chicken stock or broth
2 cups chopped tomatoes
2 cups corn (fresh or frozen)
8 cups cooked pinto beans (begin with 4 c. dried) or use well-rinsed canned beans if you, like I did yesterday, begin your beans nice and early but get stuck outside doing yardwork and forget about the beans simmering all their water away, and come back inside to the very unpleasant smell of burnt beans and a burnt bean pan.....
1 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. salt
2 tsp. oregano
Saute onion and garlic in the oil. Add green pepper and saute 2-3 minutes more. Add chicken stock or broth, the tomatoes, and the corn. Mash two cups of the beans, then add them, the whole beans and the seasonings to the pot. Bring to a boil, then bring down to a simmer. Simmer, covered, 30 minutes.
I'm the blessed wife of My Honey of 14 years, and Momma to eight wonderful Lambies aged 13 and under. We live in Central CA, and use Ambleside Online for our curriculum. I'd love to meet you , so browse a while and feel free to leave a comment!
Here's the finished product, ready for storage or cooking!
I store mine in generic zippy bags in the freezer. What do you store frozen things in? I'd love to move away from plastic.
