Renaming

Tonight I named dinner. I have noticed that with children, at least mine, the name and color and even the proximity of each item on a plate can make or break a dinnertime battle. So tonight we ate Apple Medley. If I had even whispered the word Pork Shoulder, I am fairly positive that no one would have touched their dinner.

Anyway, last week I threw pork shoulder, potato and carrots in the crock pot with some apple cider. It's delicious and requires almost no prep work. But, we had a lot of meat leftover so tonight's agenda was to use it up before it turned into a science project. I do think any meat would be great with this dish...chicken, steak, sausage--whatever you have on hand.

I love this dish because it is super quick.

Apple Medley

ingredients
1-2 Tablespoons extra virgin olive oil
1 clove of garlic, finely chopped
1/4 of an onion, chopped
2 Cups cooked pork shoulder, cubed
1 Cup fresh spinach, chopped
2 apples, chopped
2 strips of cooked bacon, crumbled
1-2 Tablespoons cinnamon
1 Cup couscous
1 Cup water
1 Cup shredded gouda cheese (optional)

directions
1. In a medium pan saute onions and garlic in extra virgin olive oil until tender. Add meat, spinach, apples and bacon. Add cinnamon to taste.
 *If meat begins to stick to the bottom of the pan add a bit of water (just enough to prevent sticking). Drop to a low heat and cover with a lid for 5-10 minutes or until apples are tender.
2. In a small sauce pan bring 1 Cup of water to a boil. Remove from heat. Add 1 Cup of couscous. Lightly toss with fork. Let couscous fluff up, about 5 minutes.
3. Combine couscous and apple mixture together, top with gouda cheese.

Enjoy!

Baked Potato Soup

The first snow prompts me to start digging through my soup recipes. Most folks go for chili but, to be honest, we still have a huge container in the freezer from the last time we made chili. Our kids aren't huge fans of kidney beans or ground beef, and 50% of them hate tomatoes. So soup it is.

This soup lingers in my head days before I actually make it, which is a huge plus because it does require a little prep work. For instance, when I cook bacon I bake it in the oven and I usually cook a whole pound. I use a little for that morning's breakfast and then keep the rest in a container in the refrigerator for salads, a BLT or, as in this case, for soup.

When the oven is on, I like to use it as much as I can so I tend to powerbake. If I start that morning baking muffins, I will likely make a quick casserole or a bread or something else we will eat during the week so that I'm getting good use out of the energy the stove is producing. On Friday, between baking bread and waiting for the pizza dough to rise, I baked potatoes with this soup in mind for the weekend. (Also I'm horrible about timing and waiting for yeast doughs to do their thing.) This is one of my most favorite wintertime soups, I hope you enjoy it.

Baked Potato Soup


ingredients
9 baked potatoes (I leave the skins on)
3 Cup Water
3 Cup chicken broth
2 Cup half and half
4 strips of cooked bacon, crumbled
2 Tablespoons of herbs (I use thyme & oregano, but use what you like)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 small onion, chopped
2 cloves of garlic, finely chopped
4 chives, chopped
1 Cup of shredded cheddar cheese

directions
1. Dice potatoes and toss them in the crock pot
2. Add all the remaining ingredients and slow cook for about 8 hours
3. Ladle soup into food processor and blend. Start with 1/4 of the soup and then pour it back into the crockpot. Give it a stir and then continue blending the soup until you reach a consistency you like. Some people like a more brothy potato soup--we are more of a creamy soup family around here, so I usually blend about 80% of the soup.

Some recipes recommend that you saute your onions and garlic first, but I don't taste too much of a difference so I skip this step for the sake of one less dirty pan in the sink.

This is a lot of soup. You will be able to eat this all weekend and maybe even have a bowl or two leftover for lunch on Monday.  Enjoy!

Pasta & Cheese

We eat pasta and cheese a lot. Probably more than we should, but it's easy. The kids eat it up with butter, the grown ups get a little bit of olive oil, some garlic and tomatoes. We throw a salad on the side, and dinner is ready.

In an effort to simplify, we have complicated things temporarily. We made our own mozzarella and our own pasta and learned a lot during the experiments.  We traded the crying baby back and forth, managed the behavior of two very unruly little girls all while mixing, boiling, hovering over thermometers...but we did it.

For the mozzarella I used the recipe in the book Home Dairy. I am a little, um...unruly in the kitchen and I tend to ignore most directions and just kind of wing it and see what happens. This isn't a great idea when making cheese, apparently.

-My first attempt: I tried organic milk which, it turns out, is a bad idea because it's ultra-pasteurized. No curds, no cheese.
-My second attempt: I used the microwave to heat up the curds. I had no idea our microwave even had a high setting, so this took me forever because my curds didn't reach that shiny, melty texture until I doubled the time.  It worked, but the flavor suffered.
-My third attempt: I used the heated whey method and a mesh strainer instead of a slotted spoon, and my yield was about half of what it should have been. My curds were all mashed together because of the strainer and super liquidy when I ladled in the heated whey.

So don't be a fool. Follow the directions...unlike me.

I guess making pasta is a pretty common thing, but we had never ever attempted it.There was a thing or two for us to learn along the way.

-Our first attempt was to roll out the dough and cut it with a knife. We ended up with big, fat noodles that the kids called 'snakes'. Whatever, it was good and we ate it.
 
-Our second attempt involved buying a magazine for a coupon, then going next door to buy a pasta maker with the coupon, followed by about an hour of cleaning the machine out. We learned that your dough cannot be sticky at all to use the pasta maker. Our original recipe was very sticky, and we ended up adding about twice as much flour, which yielded way too much pasta. But it worked and it was so great. I mean, greater than any pasta I've ever had ever.

Fresh pasta with homemade mozzarella, tossed with homemade butter, olive oil, a clove of crushed garlic, sliced tomato, dried basil, salt and pepper. And you know we ate more of those brownies immediately after scraping the bottom of this bowl, right? Yeah, we totally did.

Good Bacteria

For my birthday, six months ago, I bought the book Home Dairy by Ashleigh English. I read it cover to cover at least twice but didn't try a single recipe...until yesterday.

Yogurt is so good for you and so easy to make.  I cannot see us buying commercial yogurt ever again. Unless we eat everything up and need a new starter.

Below is exactly what I did as a novice yogurt maker, and our yogurt came out perfect. It was thick, and it balanced the tangy and sweet flavors wonderfully.

On the next go round, I may strain the yogurt in a cheese cloth for an even thicker consistency. I mixed in some peach butter with one serving and it was AMAZING!


Yogurt

ingredients
3 Cups 1% milk
2 Tablespoons honey-flavored Greek yogurt

directions
1. Heat milk in a double boiler until it reaches 180 degrees.
2. Pre-heat slow cooker on low.
3. Remove milk from heat and let cool to 110 - 115 degrees.
4. Stir in yogurt until well mixed.
5. Pour mixture into 3 jelly jars, seat lid and tighten rim.
6. Turn slow cooker off and place jars of yogurt inside and cover with lid.
7. Let sit overnight.
8. Refrigerate and eat. Use for up to two weeks.

One of the best parts of this process was explaining to our 7-year-old daughter the difference between good bacteria and bad bacteria. Her interpretation went something like this: "There are two kinds of bacteria. One is the kind that eats dead birds and one is in yogurt that we eat." I'll take that. If she one day wins a Nobel prize for her work with bacteria, I will look back on our first yogurt making days with a smile. 

I highly recommend giving Ashleigh's book a read.  I hope to try out butter and mozzarella cheese sometime this week!

Few & Cheap

When I look through recipes, I look for two things:

1. Few Ingredients
2. Cheap Ingredients

I have tried so many recipes over the years. Some recipes are fantastic but laborious. The ones that stick with me--the ones that become a part of our lives--are the ones that I can remember and that I can afford. So in an effort to keep our lives and meals simple, we collect and adjust recipes to fit our tastes, patience, and budgets.

Here is my favorite recipe, adapted from the back of a flour bag. I make this once or twice a week and it is unbelievably good.

Honey-Wheat Bread

Ingredients
2 packages regular active dry yeast
1/4 Cup Warm Water
3/4 Cup Honey
2 T Butter
2 teaspoons Salt
1 Cup Oats
3/4 Cup Flaxseed Meal
2 1/2 Cup Warm Water
4 Cup Whole Wheat Flour
2 to 3 Cup All-Purpose Flour
1 T Cooking Oil

Directions
1. Dissolve yeast in 1/4 Cup Warm Water.
2. Mix honey, butter & salt together in a large mixing bowl. Add 2 1/2 Cups warm water.
3. Beat in wheat flour, oats & flaxseed until moistened. Add in dissolved yeast, and stir with spoon.
4. Add all-purpose flour until dough pulls away from the side of the bowl and your dough is no longer sticking to your fingers. Knead dough 5 to 10 minutes on a lightly floured surface.
5. Cover dough with a towel and place in a lightly oiled bowl. Set in a warm spot *see tip below* to rise for about an hour.
6. After the dough has doubled in size, cut it in half. Grease two loaf pans and place dough in bread pans.
7. Cover dough with a towel and set in a warm spot for about 30-45 minutes.
8. Pre-heat oven to 375 degrees. Bake for 30 minutes. Reduce oven temperature to 350 degrees and bake for another 10 to 15 minutes or until loaves sound hollow when you tap on them. Let cool and enjoy.

Makes 2 beautiful loaves.

Tip *Heat 1 Cup of Water in Microwave for 60 seconds. Then place dough in microwave alongside your warm water. It's a perfect warm, moist place for your dough to rise and no little hands will come back and poke at it.*

Bacon & Egg Salad Sandwiches

Nothing fancy... just what we are eating these days.

 

Recipe:

makes 6 sandwiches. takes about 20 minutes to prepare

7 eggs, hard boiled
2 spoonfuls of mayonnaise
1 spoonful of relish
6 sandwich buns (yes... sadly mine are store-bought)
6 slices of bacon, cooked
lettuce
1 roma tomato, sliced

on the side: dill pickles and colby cheese