tag:blogger.com,1999:blog-49634892694782470642024-03-21T17:42:50.314-05:00Sunflowers in my KitchenJoannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-4963489269478247064.post-58483251009219617642010-02-23T15:44:00.000-05:002010-02-23T15:44:57.815-05:00Crockpot Pudding Cake"Pudding cake" (also referred to as "hot fudge cake" or "chocolate dump cake") is a creation I had never heard of before meeting my husband. He swore it was one of his favorite desserts, so I gave it a try. This crockpot version is an even-easier, hands-off take on the recipe. It makes 6+ servings.<br />
<br />
Ingredients:<br />
<br />
2 cups packed brown sugar<br />
2 cups all-purpose flour<br />
6 tablespoons unsweetened cocoa<br />
4 teaspoons baking powder<br />
1 teaspoon salt<br />
1 cup milk<br />
4 tablespoons butter, melted<br />
1 teaspoon vanilla<br />
-----<br />
1/2 cup unsweetened cocoa<br />
1.5 cup packed brown sugar<br />
-----<br />
3.5 cups boiling water<br />
<br />
Preparation:<br />
<br />
Spray the crockpot with baking spray.<br />
Mix 2 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crockpot.<br />
<br />
In another bowl, mix together brown sugar and cocoa. Sprinkle evenly over batter. without stirring.<br />
<br />
Pour boiling water over the top. Do not stir. Cover and cook on high for 2-1/2 to 3 hours.<br />
<br />
I like being able to start this recipe before dinner guests arrive, and have it done just as we're ready for it.<br />
<br />
Serve immediately with ice cream or whipped cream. YUM!!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com4tag:blogger.com,1999:blog-4963489269478247064.post-69998697482184676222010-01-11T10:45:00.000-05:002010-01-11T10:45:36.391-05:00Cooking with kids<b>WARNING: When you let the 7-year-old top the pizza, the toppings may not be distributed evenly.</b><br />
<br />
<a href="http://picasaweb.google.com/lh/photo/ClI1vUjaxtzSyqoKSHY3YA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/S0EyTVKfu-I/AAAAAAAAuv8/KknOooKxpKk/s400/DSC_0023.JPG" /></a>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com8tag:blogger.com,1999:blog-4963489269478247064.post-3535490125397376232009-11-30T09:29:00.000-05:002009-11-30T09:29:07.576-05:00From the Archives: Wassail<i>I'm asked about this recipe almost more often than any other. It will be making an appearance again this year at our holiday celebrations! <a href="http://kitchensunflowers.blogspot.com/2007/12/wassail.html">Originally published in 2007.</a></i><br />
-----------------------------------------------------------------<br />
<br />
I had never tried wassail, but my husband insisted it was a holiday neccesity, to I was determined to make it. I was glad I did! Adapted from the <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1553014">Belgian Wassail recipe from MyRecipes</a>.<br />
<blockquote>6 clementines (<span style="font-style: italic;">or 2 oranges. I used what I had...</span>)<br />
2 lemons<br />
1 gallon apple cider<br />
1 C sugar<br />
2 cinnamon sticks<br />
1 tsp whole allspice<br />
<br />
Combine cider, sugar, and spices in slow cooker. Squeeze juice from lemons and oranges into mix, and let rinds float in the cider mixture. Cook on High for 1 hour, then keep warm until ready to serve. Strain out solids. <br />
</blockquote><br />
I let a lemon rind continue to float in the wassail as a colorful garnish. The fruity, citrusy warm spiced drink was perfect to share for Christmas dinner- and made the whole house smell good!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com7tag:blogger.com,1999:blog-4963489269478247064.post-42396165563093633782009-10-06T17:51:00.001-05:002009-10-06T17:55:05.052-05:00Get-Better SoupI was home sick today.<br />
<br />
This is a rare occurrence for me. Like, I'm pretty sure it hasn't happened more than a couple times in the last 10 years type of "rare occurrence". I'm not good at sitting still at home, but today I slept & slept & slept. Between naps, I threw a bunch of stuff in the crockpot that I hoped would make me better, and then went back to sleep. Come dinnertime, the chicken noodle soup concoction was actually delicious. Here's the list of things thrown into the crockpot, and why:<br />
<ul><li><b> Chicken broth:</b> Homemade from local, free-range chicken. Homemade broth has less salt than the boxed or canned store-bought varieties, so I threw some in- but I was able to control how much salt was in the soup, making it healthier. From <a href="http://www.westonaprice.org/foodfeatures/broth.html">Wise Traditions</a>: "Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain"</li>
<li><b>Carrots: </b> Again, these are local, organic carrots, so no nasty pesticides in my soup. I grated the carrots to add to the soup. From <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21">World's Healthiest Foods</a>, "Carrots are an excellent source of vitamin A. In addition, they are a very good source of vitamin C, vitamin K, dietary fiber and potassium." I need al the vitamins I can get, especially Vitamin C, to get better!</li>
<li><b>Celery:</b> This was homegrown celery, which ended up being smaller than the typicalstalks, so when I harvested it, I cut it up & froze it for soups such as this one. Again, from <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14#healthbenefits">WHFoods</a>: "Celery is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like celery may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have concluded that vitamin C is a cold-fighter." </li>
<li><b>Kale:</b> I through this in primarily because I had it on hand, and it is considered a "superfood" so I knew it couldn't hurt. Again, this is local, organic kale. From <a href="http://www.thefoodpaper.com/features/health/greening_of_winter.html">The Food Paper</a>: "Just one cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. The boost in immune support and antioxidant protection provided by these vitamins could help ward off the colds and flus of the season, not to mention more serious diseases."</li>
<li><b>Garlic:</b> I added about 2 tablespoons of chopped garlic to the soup, knowing that it is specifically recommended for colds & flus. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60#healthbenefits">WHFoods</a> explains why: "allicin, one of the sulfur-compounds responsible for garlic's characteristic odor, is a powerful antibacterial and antiviral agent that joins forces with vitamin C to help kill harmful microbes. In research studies, allicin has been shown to be effective not only against common infections like colds, flu, stomach viruses, and Candida yeast, but also against powerful pathogenic microbes including tuberculosis and botulism." I hate to admit it, but this was jarred garlic. I use what I have on hand.<br />
</li>
<li><b>Ginger:</b> I know that ginger is another food <a href="http://www.slashfood.com/2005/12/08/the-war-on-flu-ginger-garlic-and-elder-b/">suggested to help fight the flu</a>, but I only had the powdered form. I sprinkled just a little, figuring it couldn't hurt, but I didn't want the taste to be overpowering.</li>
<li><b>Chicken and egg noodles:</b> Obviously, "chicken noodle soup" needs these. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=116">Chicken</a> provides protein and Vitamin B for energy. Egg noodles give the soup some heft, to fill me up.<br />
</li>
<li><b>Of course the soup is served hot:</b> Sipping the hot soup and breathing in the steam helps clear up congestion.</li>
</ul><b>What do you eat when you're sick? </b>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com6tag:blogger.com,1999:blog-4963489269478247064.post-85188428993923477272009-09-09T14:54:00.000-05:002009-09-09T14:54:21.281-05:00Making Fresh MozzarellaBoth <a href="http://kitchensunflowers.blogspot.com/2009/09/going-local-week-2009.html#comment-3894950652021927017">Alisse</a> and <a href="http://twitter.com/entwife/status/3853790798">Becca</a> have asked, so I thought I better hurry up and explain how I went about making fresh mozzarella, mostly based off <a href="http://www.thekitchn.com/thekitchn/the-cheesemonger/question-for-the-cheesemonger-what-kind-of-cheese-can-i-make-with-my-rennet-046865">this recipe</a>.<br />
<br />
It all starts with milk.<br />
<br />
That seems obvious: <i>Cheese = milk + mold + magic</i>, or something like that? I don't think there was any mold in my process, but there definitely was milk, and the rest seemed like magic!<br />
<br />
So, we start with the <b>milk</b>:<br />
<a href="http://picasaweb.google.com/lh/photo/zUGLNkSr_MN2DZt0aryxcQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SqcBKV5EaOI/AAAAAAAArUQ/gd4d0t1_laY/s400/DSC_0010.JPG" /></a><br />
When looking for milk to make cheese out of, reportedly raw milk is best- but that's mostly illegal- and the next best thing is <b>whole milk</b> that is <b>NOT homogenized </b>and <b>NOT ultra-pasteurized</b>. To be on the safe side, I got <a href="http://www.farmersallnaturalcreamery.com/">whole organic milk</a> that was as minimally processed as I could find. I bought a half-gallon because I wasn't sure how this was going to work, and I'm cheap.<br />
<br />
The other critical supplies:<br />
<a href="http://picasaweb.google.com/lh/photo/h9nT6VgRHAH3JBdd0Fv9FA?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/SqcBIjrNeQI/AAAAAAAArUM/gecm-b5AAkY/s400/DSC_0007.JPG" /></a><br />
<b>Rennet and Citric Acid.</b><br />
I found both at a natural foods store. I had to ask where to look in the store- I had no idea. Luckily, I had a friend who WORKS in a natural foods store along with me on the trip, and he was able to give me some ideas. <i>Hint: </i>Rennet is refrigerated.<br />
<br />
Dilute 1/8 tsp rennet in 1/8 C (2 Tbsp) water. Set aside.<br />
In a good-sized pot, mix 1/4 C water with 3/4 tsp citric acid. Add the milk.<br />
At this point, it looks like we have milk in a pot:<br />
<a href="http://picasaweb.google.com/lh/photo/I6zROHeoqYhJmowpQorYlg?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SqcBL1_HwpI/AAAAAAAArUU/74n5PSb_lu4/s400/DSC_0011.JPG" /></a><br />
<br />
Heat to 88 degrees. <i>I only had a meat thermometer, which is probably not the best tool, but it worked.</i> Remove the pot from the heat and add the rennet solution. Use a wooden spoon to stir with an up-and-down motion for 30 seconds to a minute, then leave the pot alone for about 10 minutes. <i>This is the "magic" part"</i><br />
<br />
While you're stirring, the curd will start to thicken.<br />
<a href="http://picasaweb.google.com/lh/photo/6xdZQhtlPzfqukBYmRiMuQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqcBNZVTV7I/AAAAAAAArUY/35ZOAcThegk/s288/DSC_0013.JPG" /></a><a href="http://picasaweb.google.com/lh/photo/j-oQtjX-52H5FLUGOI2wWw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqcBOrZWegI/AAAAAAAArUc/f3oaVtNmRJs/s288/DSC_0014.JPG" /></a><br />
<br />
After 8-10 minutes, the pot will (hopefully) look like this:<br />
<a href="http://picasaweb.google.com/lh/photo/vSqrsGgn-epnYBrOIfRQAA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SqcBR_fTsDI/AAAAAAAArUk/1oUT4XDhsMg/s400/DSC_0017.JPG" /></a><br />
<br />
The curd pulled away from the sides of the pot and is now one big mass. Using a knife long enough to reach the bottom of the pot, cut lines in the curd to make cubes. I found out this is not as easy as the instructions make it sound. Hopefully yours will be prettier:<br />
<a href="http://picasaweb.google.com/lh/photo/Nin8B0wBbYnfwuiKbv84dQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/SqcBTAzTh_I/AAAAAAAArUo/uDFNJyYt22Y/s400/DSC_0018.JPG" /></a><br />
<br />
It doesn't really matter, though, because when you scoop out the curd using a slotted spoon, it won't hold its shape anyway:<br />
<a href="http://picasaweb.google.com/lh/photo/LQQSzBVXUmNwDLWKujOuxA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SqcBUddhztI/AAAAAAAArUs/zKr6eZO4j6s/s400/DSC_0019.JPG" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/YgUeSgkCBXFfo9yRVp60uQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqcBVummSbI/AAAAAAAArUw/IsJm1chaTDs/s400/DSC_0020.JPG" /></a><br />
<br />
<i>OK, Miss Muffet fans, what had we just done?? Separated the CURD from the WHEY. Watch for spiders.</i><br />
<br />
As you scoop the curd, squeeze as much liquid as possible from the curd. This won't be easy. Once the curd's in the bowl, even more whey will drain out of it. Pour as much whey as you can back into the pot of whey. Form the curd into one ball or a few smaller balls.<br />
<br />
Put the pot of whey back on the stove, and heat till not-quite-boiling. Dip a ball into the hot whey until heated, then take it out and knead or stretch it until it cools and ceases to be pliable. This motion is working out more whey from the curd. You'll have to do this 5 or so times. <i>Rumor has it, this is where you'd salt your cheese. My directions didn't exactly say when to do it, and I forgot. I recommend adding some salt- the resulting salt-less cheese is kinda tasteless.</i><br />
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<a href="http://picasaweb.google.com/lh/photo/xvwyXIUdBbl1ws8Pi_i84A?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SqcBXCixjFI/AAAAAAAArU0/F7-daC7YOBw/s400/DSC_0022.JPG" /></a><br />
<br />
When you've finally reached "fresh mozzarella consistency," heat the ball one last time, and form it into a well-shaped ball. Dip in ice water to cool, and store in water or wrapped tightly in the fridge. A half-gallon of milk created a ball of cheese bigger than a tennis ball but smaller than a baseball.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/WDZmEXyz0TkuCddpQqAxDw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/SqcBYTtqPGI/AAAAAAAArU4/TYKyZ3krRv4/s400/DSC_0028.JPG" /></a><br />
<br />
As for me? The cheese didn't last long. Less than 24 hours, in fact. With fresh tomatoes around, that is to be expected.<br />
<a href="http://picasaweb.google.com/lh/photo/EMMBw01XdeAV2cVzQgKKtA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqcBajky4eI/AAAAAAAArU8/607TNugrRIc/s400/DSC_0031.JPG" /></a>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com7tag:blogger.com,1999:blog-4963489269478247064.post-89486121125796640942009-09-09T08:55:00.000-05:002009-09-09T08:55:39.636-05:00Going Local Week 2009I've been on vacation half the week, so I'm late to the party, but it's <a href="http://www.goinglocal-info.com/my_weblog/2009/09/its-going-local-week-2009.html">Going Local Week 2009</a>!<br />
<br />
I kicked it off Sunday morning with a breakfast sandwich including eggs from a <a href="http://burkefarm.wordpress.com/">friends' farm</a> and tomatoes from my backyard.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/vjv25E7vfR-jGlSD7yH3zw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SqcBEibL6xI/AAAAAAAArUE/iG6lTv2e3os/s400/DSC_0001.JPG" /></a><br />
<br />
Over the weekend, I visited the Carmel cupcake shop<a href="http://www.holycowcupcakes.com/Site/Welcome.html"> Holy Cow Cupcakes</a> that uses all local fruits in her cupcakes, as well as organic butter & milk.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/gTqp94M7-8Ke_Q5yYgrlgg?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqLA04IuO6I/AAAAAAAAqzw/XwoDMiQMG-0/s400/DSC_0084.JPG" /></a><br />
<br />
Last night's dinner, though, was the <i>Best Thing Ever</i>: a Caprese salad with tomatoes & basil from my backyard, and homemade mozzarella cheese. This is what I've waited all summer for, seriously. I bought the cheese-making supplies in anticipation of it in <i>early May.</i><br />
<br />
<a href="http://picasaweb.google.com/lh/photo/EMMBw01XdeAV2cVzQgKKtA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SqcBajky4eI/AAAAAAAArU8/607TNugrRIc/s400/DSC_0031.JPG" /></a><br />
<br />
<b>What local foods have you enjoyed this week?</b>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com3tag:blogger.com,1999:blog-4963489269478247064.post-77783267015296602622009-09-02T10:41:00.000-05:002009-09-02T10:41:23.439-05:00Month-long meal plan wrap upLast Month, I ate at home for more consecutive days than I have in as long as I can remember. It was a small feat, to be sure, since most normal people I know do this on a regular basis. I updated the meals list as the month went on to show what we actually ate (as opposed to the original plans I had)<br />
<br />
Did we eat anything fancy? No. Could we have eaten healthier? Yes. Is any meal at home healthier than eating at a restaurant? I'd argue, most of the time. Portions at home are much smaller, and I eat less (almost no) fried food at home, and almost always have something fried when I eat out.<br />
<br />
<b>So what did I learn?</b><br />
Part of the goal last month was to eat from our pantry and freezer exclusively. I ended up spending about $30 on groceries the entire month, replacing staples. This part of the experiment was a success. I also discovered it's almost impossible to plan ahead of time from what groceries I'll need- By August 31st, I was totally out of eggs and butter drinks, and the pantry and freezer were considerably more empty. That said, I was impressed how much food we keep on hand. This "clearing out" month was good for us.<br />
<br />
I learned that the convenience foods were the first to go, and I had to increasingly cook from scratch more and more as the month went on. I guess I'm lazy- I took the easy way out many times early in the month.<br />
<br />
I learned that, if we eat at home more and I'm cooking from scratch, I do a LOT more dishes. Luckily I have a wonderful husband who helped me out on this one.<a href="http://joannal.blogspot.com/2009/08/canning-count.html"> Canning projects </a>also dirtied a good number of dishes, adding to the load.<br />
<br />
The biggest thing is, <i>I learned it can be done</i>. Even in the midst of working and get-togethers and family events and church responsibilities and lessons, dinner can be on the table. It's not anything elaborate most nights, it's just simple and filling and good family time together.<br />
<br />
Needless to say, September 1st, with an empty pantry and freezer and no meal plan to speak of, we ate out at one of our favorite restaurants. I felt it was deserved.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com4tag:blogger.com,1999:blog-4963489269478247064.post-3807602649484433962009-08-30T20:13:00.000-05:002009-08-30T20:13:03.928-05:00Perfecting pizzaWhen I was a kid, "homemade pizza" meant buying pre-packaged, pre-cooked pizza crusts at the grocery store, picking our own toppings, and assembling the pizza ourselves. This was lots of fun, I'll admit.<br />
<br />
As I started cooking for myself, I saw how expensive these crusts were, and looked for other options. We used the pizza crust "Just Add Water!" mixes for a while, but found them sub-par. Frozen pizza still tasted better than the bready crusts that the mixes made.<br />
<br />
As I started to tackle yeast breads, I tried making crusts from scratch, kneading and waiting for them to rise and even making bigger batches and freezing the dough in crust-sized balls in hopes of making the process a little bit more convenient. I still wasn't 100% happy with the recipe, and to this day try to tweak it. I feel like I've gotten to the point that my crusts are as good as a marginal pizza place and better than frozen. I'm getting there. On the upside, making pizza at home costs way, way, way less than ordering out. Here's what I did tonight to make my best pizza crust yet:<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/tlPTSwJZiPHp0CruBc3vyw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SpsH8DM8OJI/AAAAAAAAqkM/dWhFjKl9IrU/s400/DSC_0051-1.JPG" /></a><br />
<br />
<blockquote><b>Pizza Crust, modified from <a href="http://www.moneysavingmom.com/money_saving_mom/2009/02/homemade-pizza-in-less-than-30-minutes-needs-editing.html">Crystal's recipe</a></b><br />
1 Tbsp yeast<br />
1 C warm water<br />
1 tsp sugar<br />
1 tsp salt<br />
2 Tbsp oil<br />
1 C whole wheat flour<br />
1.5 C white flour (plus more for dusting the counter while kneading)<br />
<br />
Combine yeast, water and sugar in a medium-sized bowl. Let sit until the yeast is "activated"- a few minutes. Add salt, oil, and flour, and stir to combine.<br />
<br />
When the dough comes together, turn it out onto a floured surface. Knead for 10 minutes. Place in an oiled bowl and let rise 1 hour. While it's rising, preheat the oven to 450. Punch down the dough when it's done rising.<br />
<br />
<i>At this point, you can make one BIG pizza or two smaller pizzas (or one smaller pizza, with one dough ball leftover to freeze for later) The big pizza will be 14 or more inches across. If you're making two pizzas, cut the dough in two right now.</i><br />
<br />
Press the dough ball into a circle on a pizza stone. Brush with olive oil. Bake the crust for 8 minutes, and remove from the oven. Deflate any bubbles that popped up by poking them with a fork. Top the pizza as desired. (<i>The above pizza is 1/2 pizza sauce-cheese-pepperoni, 1/2 cheese-tomato-basil</i>) Bake for another 12-15 minutes, until cheese starts to brown.</blockquote><b>Notes: </b><i>Parbaking the crust tonight worked better than topping the pizza before it went in the oven- when I've put ingredients on the raw dough, the dough in the middle of the pizza stays soggy. This pizza had a more-crunchy crust, and that was a welcomed change. Also, I've overdone the whole wheat flour before, which results in the crust not rising much. Here, the whole wheat flour was about 40%, and it worked well.</i>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-55511255666221866672009-08-19T13:44:00.000-05:002009-08-19T13:44:14.533-05:00Harvest DinnerMy refrigerator is overrun with produce.<br />
<br />
The cucumbers and green beans have taken over the produce drawer and a couple shelves. The broccoli is barely squeezed into a bag. The potatoes are being stored in the office, for lack of anywhere better. I'm out of space.<br />
<br />
I admit, this isn't a bad problem to have.<br />
<br />
I'm having to be creative to use up produce during dinners, and the other night, I hit on a particularly simple and tasty dish. To put it in perspective, I'm exceedingly critical of my own cooking - most nights, I discuss how the dish is marginal and could have been better- but I got halfway through this meal and said matter-of-factly, "This is really good!" My husband agreed.<br />
<br />
<blockquote><b>Green Beans, Potatoes, and Bacon</b><br />
<br />
1/2 lb green beans, trimmed<br />
5 small potatoes, cut into fourths or eighths (bite-sized)<br />
4 pieces bacon<br />
<br />
Boil water, and add beans and potatoes. Boil until potatoes are tender, about 10 minutes, and drain. In the meantime, cook the bacon until crispy. Chop bacon into small bits and toss bacon and 2 Tbsp drippings with the beans and potatoes. Serve warm.<br />
<br />
This can be served as a main dish or as a side. The beans and potatoes were our main dish, and I served them with a side of corn on the cob. Although this is an almost-all-vegetable meal, it is surprisingly filling.</blockquote><br />
My favorite part? The only thing in this dinner not from our yard was the bacon. Garden WIN!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-9003191846142734012009-08-17T14:08:00.004-05:002009-08-30T19:10:10.019-05:00Easy Chocolate-Chocolate Chip Cookies<a href="http://picasaweb.google.com/lh/photo/R1bcPUHm6Tv_UAw7fDBKAw?feat=embedwebsite"><img align="left" src="http://lh3.ggpht.com/_1taqnw6m-EE/SpsF3vE1OYI/AAAAAAAAqjM/XGJqG2u4S6I/s288/DSC_0002-1.JPG" /></a>The goal this month is to use what I have on hand, and I'm doing my best to stick to it, even when that means cooking for others. It's my turn to bring dessert for our bible study group- 8 adults and 5 kids. What's in the pantry that I can share?<br />
<blockquote>1 box chocolate cake mix<br />
2 eggs<br />
1/2 C oil<br />
1 C chocolate chips<br />
<br />
Mix first 3 ingredients together, then stir in chocolate chips. Form into balls and flatten. Bake at 350 for 8-10 minutes. Let cool before removing from baking sheet. Makes about 4 dozen.</blockquote><br />
<span style="font-weight: bold;">Notes:</span> The recipe I had found called for 2 cups of chocolate chips, but the 1 1/2 cups I used seemed like too much, and I was afraid the cookies weren't going to hold together. This is a very oily dough.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/jbnyBCJtXLZ3tZWfkKwVDg?feat=embedwebsite"><img align="right" src="http://lh6.ggpht.com/_1taqnw6m-EE/SpsF5V9ZceI/AAAAAAAAqjQ/xX4ePU6CWwk/s288/DSC_0001.JPG" /></a><span style="font-weight: bold;">The result:</span> I made chocolate cookies from a cookie mix a while back and was VERY disappointed- they were tasteless! These, on the other hand are chocolatey and moist (but not cakey) and really tasty cookies. I will be making them again. Bonus? cake mix can usually be gotten for free or almost-free with combined coupons and sales at the grocery store.<br />
<br />
Yes, they tasted as good as they look.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-72743828984246582972009-08-14T09:22:00.000-05:002009-08-14T09:22:30.262-05:00Raspberry ClafoutisI had guests coming Saturday for an early dinner, and I needed a dessert that I already had everything on hand for. This one looked delicious, and I wanted to give it a try. As an added bonus, I got to share my raspberries I harvested and still had in my freezer.<br />
<blockquote>Raspberry Clafoutis<br />
Adapted from <a href="http://orangette.blogspot.com/2005/08/cue-clafoutis.html">Orangette</a><br />
<br />
1 C fresh or frozen raspberries- enough to cover the bottom of a pie pan<br />
3 large eggs<br />
1/3 cup granulated sugar<br />
1 cup whole milk<br />
1 ½ tsp vanilla extract<br />
A pinch of salt<br />
½ cup unbleached, all-purpose flour<br />
<br />
Preheat the oven to 350. Spread the raspberries on the bottom of the pie dish, covering it completely<br />
<br />
Whisk the eggs and sugar in a medium bowl until pale yellow. Add the milk, vanilla, and salt, and whisk to combine.<br />
<br />
Add the flour slowly to the batter, and whisk until smooth. Pour the batter slowly over the fruit, trying to disturb it as little as possible. Bake the clafoutis until puffed and nicely golden around the edges, about 40-45 minutes. Remove the clafoutis from the oven, and allow it to cool for a half hour or so, during which time you’ll see it deflate and settle a bit. Serve it warm or at room temperature, dusted with powdered sugar.<br />
<br />
Yield: 6-8 servings</blockquote>Surprisingly, this wasn't super-sweet. It was a nice creamy-fruity flavor, just what I was going for. I'm not sure what I did wrong, but some parts of the dessert were a little rubbery, and that was disappointing, but there were no complaints!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com3tag:blogger.com,1999:blog-4963489269478247064.post-181803458807011642009-08-13T09:26:00.001-05:002009-08-13T09:29:07.395-05:00Foodie vs CookSaturday, I'm headed to my very first blogger conference, <a href="http://2009.blogindiana.com/">Blog Indiana</a>. I'm a little apprehensive, since I feel like everyone else going is a much "bigger deal" than me in the blogging world, and I'm just a little hobbyist. Thing is, I've been at this blogging thing for 5 years, and I really do enjoy it- so I'm going to the conference to be around people who enjoy the same type of thing I do.<br />
<br />
One of the panels I was particularly looking forward to is the Foodie Panel. A blog post asked for <a href="http://2009.blogindiana.com/2009/07/what-do-you-want-to-hear-from-our-foodie-panel/">questions for the foodie panel</a>, and I eagerly (OK, I admit, <i>overeagerly</i>) threw some out there, mostly about posting recipes and pictures. After taking a look of the list of bloggers on the panel, though, I realized my questions were mis-aimed. The fine bloggers on the panel aren't "food bloggers" like I read, like this blog- they're (for the most part) "foodies"- restaurant and food <i>reviewers</i>. I was discussing this confusion with my husband, and he said he always thought "foodies" were people who like fine restaurants and foods. I guess I had lumped all food blogs under the "foodie" label, but maybe that's wrong?<br />
<br />
All that to say, I'm not the only one with this confusion. <a href="http://www.thekitchn.com/thekitchn/food-politics/are-you-a-foodie-or-a-cook-092623">The kitchn</a> is making the distinction as well, and asking which category we fall into... I'm a cook, for sure, especially if a foodie is "those who love the shiniest equipment and the newest ingredients, and follow the antics of top chefs the way others follow the NFL." Ha! Not me. You'll notice this blog is basically all comfort-food, simple recipes that can be whipped together with a bowl and a <a href="http://kitchensunflowers.blogspot.com/2007/05/ode-to-wooden-spoon.html">wooden spoon</a> and not much else. I'm not into gadgets. I couldn't name a famous chef if you asked me to.<br />
<br />
What I <i>am</i> into is experimenting- trying new concoctions with whatever I find in my pantry, keeping the price-per-meal down, and keeping the family's stomach's happy. So far so good. More recently, I've been conscious of finding ingredients locally, growing my own produce, and generally taking into account my meal's footprint on the earth. Does this make me a foodie, or just a conscious cook?<br />
<br />
I've, just now, come up with even more questions for the foodie panel- they'll certainly have all the answers Saturday! <b>What would you ask them?</b>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com1tag:blogger.com,1999:blog-4963489269478247064.post-35730302776943493672009-08-11T11:00:00.001-05:002009-08-11T11:15:48.319-05:00Fettuccine AlfredoI mentioned I'm trying an experiment: meal planning for the entire month and eating out of my pantry and freezer and garden. We had guests over for dinner Saturday, and I needed to make something that would feed 5 mouths and used what I had on hand (and wouldn’t be too “boring” for guests!) Having a few scalable recipes has been useful for me. I prefer a ratio or approximate amounts of ingredients to exactly-measured instructions so I can easily make more or less of something without doing complex math. Another advantage of scalable recipes is I can use exactly what I have on hand rather than having little bits left over.<br /><br /><blockquote><span style="font-weight:bold;">Fettuccine Alfredo</span><br /><br />Equal parts heavy cream and Parmesan cheese, grated<br />2 Tablespoons butter for every cup of cheese<br /><br />Fresh-grated parmesan is obviously best, but even the stuff in the green can will work for this recipe.<br /><br />Melt the butter in a saucepan. Add cream and mix with butter. Add cheese. Simmer until thickened, stirring occasionally. Add more cheese if desired.<br /><br />Throw in some garlic, pepper, paprika, or whatever else you might like to spice it up, but just the basic formula will result in a great sauce- way better than what you’d get out of a jar!<br /><br />Serve hot over fettuccine. Top with grilled chicken strips, if desired. I used leftover roast chicken to top this.</blockquote><br /><br />Healthy? Some would say no. I like to think, I’m using whole ingredients rather than ingesting the colorings and preservatives in the jarred sauce, so this recipe is better than the alternative. Some of the cream could probably be replaced with milk to lower the calorie count. I’m not sure if replacing the butter with margarine would work, but it’s worth a try, if you’re concerned about it.<br /><br /><span style="font-style:italic;">And, Voila! Dinner! In no time!</span>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-4762068947008133202009-07-30T11:42:00.000-05:002009-07-30T11:42:24.112-05:00Quick link<a href="http://joannal.blogspot.com/2009/07/garden-party-matthew-jose-of-big-city.html">Check out my recap</a> of the "garden party" at my church last week, where we heard about and what an urban CSA is doing to support the local food movement, and I got to see all that is being grown for church members and local food pantries at my church.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-37435126763312392102009-07-27T10:00:00.001-05:002009-08-10T07:10:45.857-05:00Month-long Meal Plan: The grocery list<a href="http://kitchensunflowers.blogspot.com/2009/07/new-experiment-month-long-meal-plan.html#comment-327696780972777366">Heather asked</a> that I post a grocery list for this <a href="http://kitchensunflowers.blogspot.com/2009/07/new-experiment-month-long-meal-plan.html">month-long meal plan</a>. Many of the meals are on my list because I already have ingredients on hand to make them, and I need to start cleaning out my pantry and freezer. I did do a grocery trip this weekend, and spent $40 at Aldi and $10 at Meijer, and (theoretically) won't have to go shopping until September, except for perishables like milk, and maybe some lunch supplies.<br />
<br />
For those of you playing along at home, however, here's a master list of what would need to be in your pantry/freezer to accomplish this dinner meal list. <i>Not all of these items will be used during the month, but, for some of them, the smallest amount that can be reasonably bought is "one package". Some of the amounts I'm totally estimating, and hope they're in the ballpark. Do keep in mind, I'm only meal-planning for 2, your amounts may be different. </i>Enough with the disclaimers:<br />
<br />
<b>MEAT:</b><br />
<br />
<ul><li>1 package Pepperoni (Day 4, 30)</li>
<li>1 lb Ground sausage (Day 9, 18)</li>
<li>3 lb Ground beef (Day 1, 6, 15, 19, 23, 28) **</li>
<li>2 whole chicken (Day 3, 5, 7, 14, 20, 26, 27) **</li>
<li>3 lb Boneless skinless chicken breast (Day 10, 22, 31)</li>
<li>1 pkg Hot dogs (Day 8)</li>
<li>1 lb steak (Day 12)</li>
<li>12 slices bacon (Day 13, 25)</li>
</ul><br />
<b>PRODUCE:</b><br />
<br />
<ul><li>4 lbs Potatoes (Day 1, 12, 13, 20, 25)</li>
<li>3 pints (or equivalent fresh) Green beans (Day 3, 10, 22)</li>
<li>1 C Peas (Day 7, 20)</li>
<li>1 C Carrots (Day 7, 20)</li>
<li>1 Tomato (Day 27)</li>
<li>1 head Broccoli (Day 12)</li>
</ul><br />
<br />
<b>PANTRY*:</b><br />
<br />
<ul><li>1 can Pizza sauce (Day 4, 18, 30)</li>
<li>1 can Spaghetti sauce (Day 6, 19, 31)</li>
<li>1 pkg Rice (Day 5, 7)</li>
<li>2 cans Cream of Mushroom soup (Day 5, 14)</li>
<li>3 cans Refried beans or pinto beans (Day 15, 23, 28)</li>
<li>1 can Black beans (Day 27)</li>
<li>1 can Salsa (Day 27)</li>
<li>2 cans Tomato soup (Day 16, 29)</li>
<li>1 can Tomato sauce (Day 28)</li>
<li>2 pkg Spaghetti (Day 6, 14, 19)</li>
<li>1 pkg Fettuccine (Day 26)</li>
<li>1 pkg Macaroni (Day 8, 11, 21)</li>
<li>1 pkg Bread crumbs (Day 6, 10, 31)</li>
<li>1 pkg Hot dog buns (Day 8)</li>
<li>1 loaf Bread (Day 16, 29)</li>
<li>1 pkg Taco shells (Day 15, 23)</li>
<li>1 pkg Tortillas (Day 27)</li>
<li>1 pkg Tortilla chips (Day 28)</li>
<li>1/2 C (or 3 pkg) Taco seasoning (Day 15, 23, 27, 28)</li>
</ul><br />
<br />
<b>FRIDGE/FREEZER:</b><br />
<br />
<ul><li>6 C Mozzarella cheese (Day 4, 18, 30, 31)</li>
<li>10 C Cheddar cheese (Day 8, 11, 14, 21, 27, 28)</li>
<li>1 doz Eggs (Day 6, 7, 13, 25)</li>
<li>1 gal Milk (Day 8, 9, 11, 20, 21)</li>
<li>1 lb Butter (Day 8, 9, 10, 11, 16, 21, 29)</li>
<li>1 pkg Velveeta (Day 16, 29)</li>
<li>1 pkg Refrigerated biscuits or pie crust (Day 20)</li>
<li>1 pint Heavy cream (Day 26)</li>
<li>1 pkg Parmesan (Day 26, 31)</li>
</ul><br />
<br />
<i>* I'm not including staples like flour, oil, salt, yeast, baking powder/soda, standard spices, etc. These are negligible, and will be replaced throughout the month if I run out, but I doubt I will...</i><br />
<i><br />
</i><br />
<i>** You'll notice a LOT of meals after these meat items. I' try to stretch my meats as far as possible- a whole chicken, for example, will be eaten one night as "roast chicken", and the remaining meat will be shredded and thrown into casseroles for another 2 or 3 meals. One pound of beef stretches to about 3 taco meals for the two of us.</i><br />
<i><br />
</i><br />
My next step should be seeing how much this would cost if I was shopping for it all at once. Also, many of the things on the list are "convenience foods" that could probably be made at home, instead of buying pre-made pie crust or canned beans or breadcrumbs, for example. The cost of the menu could be lowered by cooking from scratch even more so, but I have the most likely (easiest) way I'll make the dishes listed.<br />
<br />
Looking at this list, I realize how this looks like a really bad-for-us menu. I'll report on how I work more veggies into the meals, because I KNOW we eat more vegetables than what is listed. Also, we eat whatever is coming out of the garden, so I hope corn-on-the-cob and more tomatoes will appear on the menu, but I don't want to count my chickens, er, ears of corn, yet.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com1tag:blogger.com,1999:blog-4963489269478247064.post-88726627762527047022009-07-23T10:20:00.013-05:002009-08-31T10:39:42.803-05:00New experiment: Month-long meal planWhere is this summer going? It's flying by.<a href="http://joannal.blogspot.com/2009/07/harvest-time.html"> If you haven't heard</a>, I'm keeping myself plenty busy with the garden, in addition to typical family busy-ness. July is fast coming to a close (I can't believe it!) and August is upon us. For August, I'm going to try a new experiment: a meal plan. For the whole month.<br />
<br />
This is kind of silly, since I have a hard time sticking to even a week's meal plan. When I try to plan for a week, I end up cooking Tuesday's meal on Monday because I didn't feel like Monday's meal Monday, and shuffling everything around, so that by Friday, we end up eating out because I've used up all my meal ideas or we didn't have something on-hand that I thought we did.<br />
<br />
So why even try to meal plan? Well, for me, it makes mealtimes less stressful. Throwing together a meal is easy- it's figuring out what that meal will be that makes me stress out. If I have an idea of what's on hand, going home and putting it together is easy.<br />
<br />
So now, drumroll please.... <i>What We're Eating in August</i> (subject to change)<br />
<br />
<b>Breakfasts:</b><br />
Cereal (neither of us are big Breakfast Eaters, unless we go out.)<br />
<br />
<b>Lunches:</b><br />
Homemade "Lunchables" - crackers, cheese, summer sausage, salty snack & sweet snack<br />
Sandwich, salty snack & sweet snack<br />
Leftovers<br />
Quesadilla & salty snack<br />
<br />
<b>Dinners:</b><br />
<br />
<ol><li><i>Leftovers</i></li>
<li><i>Family reunion</i> <i>(Made cole slaw to share)</i></li>
<li><i>Spaghetti & meatballs</i></li>
<li><i><a href="http://kitchensunflowers.blogspot.com/2008/04/crockpot-whoel-chicken.html">Roast chicken</a> &<a href="http://kitchensunflowers.blogspot.com/2007/06/simple-steamed-veggies.html"> green beans</a></i></li>
<li><a href="http://kitchensunflowers.blogspot.com/2008/11/deep-dish-chicago-style-pizza.html"><i>Pizza</i></a></li>
<li><i>Chicken and Rice</i></li>
<li><i>Hot dogs and Chips </i></li>
<li><i> </i><a href="http://kitchensunflowers.blogspot.com/2007/03/chicken-pot-pie.html"><i>Biscuits</i></a><i> </i><i><a href="http://kitchensunflowers.blogspot.com/2007/09/biscuits-and-gravy.html">& gravy</a></i></li>
<li><i>Chicken alfredo </i></li>
<li><i>Chicken Tacos</i></li>
<li><i><span style="color: red;">OUT TO EAT WITH FRIENDS</span></i></li>
<li><i><span style="color: red;">OUT TO EAT AT STATE FAIR</span></i></li>
<li><s></s><i>Rice and chili</i> </li>
<li><i>Burgers, grilled corn, and roasted potatoes</i></li>
<li><i>Sandwiches</i><a href="http://kitchensunflowers.blogspot.com/2007/05/easy-potato-wedges.html"></a></li>
<li><i>Bean and cheese roll-ups, with chips & salsa</i></li>
<li><i><a href="http://www.grouprecipes.com/sr/38978/green-beans-bacon-and-potatoes/recipe/">Green beans, potatoes, and bacon</a>, and corn on the cob<br />
</i></li>
<li><i><span style="color: red;">OUT TO EAT (Birthday dinner for my mom)</span></i></li>
<li><i>Cheese & crackers picnic</i></li>
<li><i>Frozen chicken Parmesan (pre-packaged :-/)</i></li>
<li><a href="http://kitchensunflowers.blogspot.com/2008/11/commfort-food-for-dreary-days.html"><i>Grilled cheese & tomato soup</i></a></li>
<li><i>Vegetable Soup & Broiled Fish</i></li>
<li><i>Baked Mac & Cheese (cookout potluck)</i></li>
<li><i>Leftovers</i></li>
<li><i>Tacos & </i><a href="http://kitchensunflowers.blogspot.com/2008/01/homemade-refried-beans.html"><i>refried beans</i></a></li>
<li><i>Chili</i></li>
<li><i>Eggs & </i><a href="http://kitchensunflowers.blogspot.com/2007/03/chicken-pot-pie.html"><i>bacon </i></a><i>& </i><a href="http://kitchensunflowers.blogspot.com/2007/09/biscuits-and-gravy.html"><i>hashbrowns</i></a></li>
<li><i>Pork chops & roasted potatoes</i></li>
<li><i>Brats & mac & cheese</i></li>
<li><i>Pizza</i></li>
<li><i>Leftovers</i></li>
</ol><br />
As I go through the month, I'll italicize the meals we've had, to see if I can actually cook for a whole month, and we can avoid going out to eat. Check back here to see my progress (once August starts!) No promises that I'll actually make these meals <i>in order</i>.<br />
<br />
<b>Full disclosure</b>: I know this is a painfully boring list. We typically go out to eat 2-3 times a <i>WEEK</i>, so this will be a different pace for me, and I wanted to keep the meals easy. I <b>think</b> I can do it, but even if I reduce the amount we go out to eat, the experiment will be successful. Food made at home, from scratch, will always be better than eating out, with the huge portion sizes and questionable ingredients. Also, home is cheaper.<br />
<br />
Now, to make a <a href="http://kitchensunflowers.blogspot.com/2009/07/mont-long-meal-plan-grocery-list.html">grocery list</a>!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com1tag:blogger.com,1999:blog-4963489269478247064.post-15663488999190031772009-07-07T08:13:00.001-05:002009-07-07T08:14:09.706-05:00Berry Pudding PiesWhen in a pinch for a dessert, here's a recent creation I came up with:<br />
<blockquote>1/2 C berries, fresh or frozen (I used raspberries)<br />
1 graham cracker crust<br />
1 package vanilla or chocolate pudding/pie filling<br />
<br />
Make pudding according to pie filling directions. Spread berries on the bottom of the pie crust, and spread pudding on top of the berries. Chill until set. Garnish with more berries, if desired.</blockquote>I made both a raspberry-chocolate and raspberry-vanilla pie. The vanilla pie had a light "berries-and-cream" flavor, while the raspberry-chocolate was the perfect blend of crunch, berry, and chocolate. I was craving a raspberry-chocolate dessert, so that may have skewed my view a little :)Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-24724426170765242142009-07-01T08:44:00.000-05:002009-07-01T08:44:58.523-05:00Always Being ReadyThis holiday weekend, our plans never materialized. I mean, we'd probably try to do the traditional things we always do on the 4th of July- go to the hometown parade, visit family, eat grilled meat, watch fireworks. No concrete plans were in the works, though, and the burn pile out back had grown higher and higher over the last six months...<br />
<br />
<i>Let's have a bonfire with friends!</i> I said to my husband yesterday.<br />
<i>When?</i> he asked.<br />
<i>How about Thursday night? That shouldn't interfere with all the festivities already planned,</i> I surmised.<br />
<i>Who should we invite?</i> we wondered.<br />
<br />
The list was made, friends were called, a lot of "Maybe" answers were received. If all the Maybe's turn to Yes's, we could end up with a party of 15 people. In less than two days. No forethought at all.<br />
<br />
I love entertaining. I'm not a social person, but to welcome people into my home, with prepared food and kind words, is a joy to me. Which means a 2-liter and a bag of chips won't cut it. And I have very few hours until all these potential people start showing up at my door. What have I gotten myself into?!<br />
<br />
I did an inventory while ticking off what we'd need for a proper bonfire & cookout: Hot dogs, hamburgers, condiments, a salty snack, a healthy snack, soda and non-soda drinks, and s'mores for dessert. We had 2 full packs of hot dogs in the freezer, as well as two full packs of hot dog buns. We have plenty of ground beef for hamburgers, and a pack & a half of hamburger buns. We have half a pack of graham crackers, no marshmallows, no chocolate. I just stocked up on drinks earlier this week, so both soda and non-soda is covered.<br />
<br />
I love that I can whip up a good-sized party from what is in my freezer, and only need to go shopping for a few odds & ends (The list primarily consists of chips, marshmallows, and chocolate). A well stocked pantry (and freezer) is the biggest step toward drop-of-the-hat hospitality. And <a href="http://joannal.blogspot.com/2007/06/on-hospitality.html">hospitality matters</a>.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-75590106458671218372009-06-01T06:59:00.002-05:002009-06-01T07:10:46.437-05:00Bloggers and Cupcakes!<a href="http://picasaweb.google.com/lh/photo/5PID7h0pII8Z5o-Q1V4Mvw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SiMqkB6tuKI/AAAAAAAAlWA/RXkgyamNegc/s400/Desktop.jpg" /></a><br />
I got together Saturday with a fabulous group of lady-bloggers from the Indianapolis area. These ladies are so far ahead of me in the blogging world, I was glad they let me tag along. We met Saturday at Paradise Bakery and talked for hours (well, until they kicked us out at 8pm, at which time we moved to Barnes and Noble until THEY kicked us out). Casey from <a href="http://mooshinindy.com/">moosh in indy</a>, Stacy from <a href="http://squirrelchatter.blogspot.com/">Squirrel Chatter</a>, Cherie from <a href="http://queenoffree.blogspot.com/">Queen of Free</a>, and Jen from <a href="http://murraycrew.blogspot.com/">4tunate</a> all joined the party. All really cool ladies who can teach me a lot.<br />
<br />
The <a href="http://queenoffree.blogspot.com/">Queen of Free</a> organized the shindig and, even more exciting- she came bearing cupcakes!<br />
<a href="http://picasaweb.google.com/lh/photo/2WbC46Zsj-lThdhrczkuaQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SiMluy8CkiI/AAAAAAAAlVA/KdDilk4slDw/s400/DSC_0008.JPG" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/-5YKG3IQzknbkufIxWfpEA?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SiMlvc2wl0I/AAAAAAAAlVE/OadwwYlquRA/s400/DSC_0009.JPG" /></a><br />
<br />
The cupcakes were from a new Greenwood, Indiana cupcake shop called <a href="http://www.ourbakeshoppe.com/">Our Bake Shoppe</a>. I tried a coconut cupcake with feathery-light icing and a dense crumb, for a cupcake. Other flavors included banana-peanut butter, caramel, old-fashioned chocolate, and a <a href="http://www.ourbakeshoppe.com/Favorites.html">host of others</a>. The cupcakes are just the right size, too- bigger than bite-size, but small enough that you can justify going back for seconds! They are baked daily from scratch- if only I could get the recipe! Yum!<br />
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Follow <a href="http://twitter.com/ourbakeshoppe">@OurBakeShoppe</a> on Twitter- tomorrow they are offering 50% off cupcakes for their followers!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com6tag:blogger.com,1999:blog-4963489269478247064.post-86695297284436350252009-05-28T21:55:00.001-05:002009-05-28T22:05:36.554-05:00Kale Chips<a href="http://picasaweb.google.com/lh/photo/y2LpjShO6qf49txyf3Sr4g?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/Sh9KhOvr5XI/AAAAAAAAlIw/dR1qb0Npsec/s288/DSC_0007-1.JPG" align="left"/></a><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38">Kale</a>'s a new food for me. When I first heard about it just a couple years ago, I had to look up what it was! I bought it for the first time just this year, and stuck it in the aforementioned green smoothies. I had some left over, and wanted to see what else tasty I could make with it, searched for recipes, and came upon this snack food that other food bloggers were raving about. With the few leaves left in my fridge, I had to try it.<br />
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<blockquote><b>Kale Chips</b><br />
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Olive oil (1-2 Tbsps)<br />
Vinegar or apple cider vinegar (1 Tbsp)<br />
Sea salt<br />
Kale leaves<br />
<br />
Tear kale into bite-sized pieces, about 1-inch pieces. Put in bowl with oil & vinegar; toss to coat. Spread on a single layer on a baking sheet and sprinkle with sea salt to taste. Bake at 375 for 12-15 minutes, until crisp. Edges of leaves should be browned.</blockquote><br />
When I read a similar recipe, I didn't believe lettuce would get crisp, ever. I was highly skeptical. Amazingly, the leaves <i>did</i> get crisp, and were light and crispy and slightly salty like a good potato chip, but packed with good stuff, so I didn't feel bad eating all of them. In one sitting. Before dinner.<br />
<a href="http://picasaweb.google.com/lh/photo/9X2spsSWsTlRbSECKlGN_w?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/Sh9Ke_yP68I/AAAAAAAAlIs/dqJHOaSYCNo/s400/DSC_0003-1.JPG" /></a><br />
<i>That picture is only half of the chips. I stopped eating long enough to record my experiment.</i>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com0tag:blogger.com,1999:blog-4963489269478247064.post-66683507062680514482009-05-27T09:52:00.000-05:002009-05-27T09:52:00.661-05:00Fruit smoothieSome people just can't get past the green color of the green smoothies, but fruit smoothies are still packed with nutrients. Here's last night's creation:<br />
<br />
<blockquote>1 C strawberries, stems removed<br />
1 1/2 C bananas<br />
1/2 C plain yogurt<br />
6 ice cubes<br />
<br />
Give all the ingredients a spin in a food processor or blender. I processed the fruit together, then added the yogurt and mixed, then finally added the ice, but I'm not sure this order was necessary.<br />
</blockquote>This smoothie was plenty sweet without any added sweeteners, and was just as good as anything I'd get at Frulatti, and WAY better than anything at Orange Julius! I had it as a dessert, but would make an awesome breakfast as well.Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com2tag:blogger.com,1999:blog-4963489269478247064.post-11950750008279343682009-05-15T07:36:00.023-05:002009-05-15T07:36:00.131-05:00Green Smoothie... finally!For a while, I was reading a lot about the <a href="http://en.wikipedia.org/wiki/Raw_foodism">raw food lifestyle </a>(though I decided I could never do it, mostly because I like dairy too much). One thing raw food enthusiasts all raved about was the "<a href="http://happyfoody.com/2008/02/13/the-happy-foody-green-smoothie-challenge/">green smoothie</a>". Each person would include something different in their smoothie, but they swore by the drink as an energy booster and sometimes even a meal replacement. The idea stayed in the back of my mind but [confession] it's a rare day when I have BOTH green leaves like lettuce, spinach or kale AND fruit in the house. A few weeks ago, I did, and, wow, these crazy raw food people were right.<br />
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<a href="http://picasaweb.google.com/lh/photo/G5H7qPWl_IZhio2IAIU3kg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SfJ1G63ryPI/AAAAAAAAj2c/xtfXBDXMtI8/s400/DSC_0002-3.JPG" /></a><br />
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This picture here looks like a health textbook photo of how many fruit and veggies you should have in a day Instead, these are what went into my smoothie, plus more lettuce and another banana. The beaker came with my <a href="http://www.amazon.com/gp/product/B0002YRWDC?ie=UTF8&tag=keepingfeet-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0002YRWDC">immersion blender</a><img src="http://www.assoc-amazon.com/e/ir?t=keepingfeet-20&l=as2&o=1&a=B0002YRWDC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, which was a birthday present from my husband who knows EXACTLY what I wanted!<br />
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So what does 2 bananas, an apple, and a bunch of lettuce look like together? <a href="http://www.willitblend.com/">Will It Blend??</a><br />
<a href="http://picasaweb.google.com/lh/photo/WtkzxtBQA29EXYVsbqWXww?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SfJ1IlLRTdI/AAAAAAAAj2k/XRy9HBAknXg/s400/DSC_0003-3.JPG" /></a><br />
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Looks gross? I chose not to look at it, and put it in a plastic cup I couldn't see through. How did it taste? Like a banana-apple smoothie, obviously. The apple covers over many flavors, and the lettuce wasn't even perceptible. And, as promised, it totally filled me up and gave me lots of energy. The most difficult part was blending the apple pieces- I think I'll use me food processor next time (I don't have a blender). This smoothie was actually 2 servings- a breakfast AND a lunch. More filling than it looks! Later on, I used an apple and some canned peaches for another smoothie (not entirely raw, because of the canned fruit) with fabulous results.<br />
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I really need to start keeping both fruit and vegetables in the house at the same time, and make these more often and experiment with different additions! Totally worth it- yum!Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com3tag:blogger.com,1999:blog-4963489269478247064.post-25378345816143483852009-05-11T20:22:00.000-05:002009-05-11T20:22:15.542-05:00Meeting our food<a href="http://picasaweb.google.com/lh/photo/xQECuU6XRgJF-pF3jmFyQQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SgjGV8ttqjI/AAAAAAAAkL8/V764S82Q9Yk/s400/DSC_0172.JPG" align="left" /></a>Lately, a lot of lip service has been paid to "knowing where our food comes from". Some of this trend stems from the food recalls on green beans, spinach, peppers, tomatoes, peanut butter, and seemingly everything in between. In theory, if we know where our food comes from- whether it's down the street or across the country- we're safer.<br />
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While that point is arguable, I think it is important to know where our food comes from for a different reason. The closer I am acquainted with my food, the more I will appreciate it. The closer I am acquainted with my food, the higher the chance I'm eating food from whole ingredients rather than processed ones. I'm more acquainted, for example, with the Alfredo sauce I'm going to make tonight for dinner from scratch than the powdered mix that comes in the Hamburger Helper box. Although many health-conscious people would be appalled at the butter and cream on my pasta, I'm more comfortable it because I know what's in it: butter, cream, and Parmesan. That's it. What's in Hamburger Helper? No idea. Are there chemicals, preservatives, and unpronounceable additives for color and flavor that I'd rather not ingest? Without a doubt. The further I am removed from my food, the less I know about it, and the higher the probability that it contains something undesirable.<br />
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The most closely I can become acquainted with my food is by growing it myself. In this way, I can not only know where it comes from, I can control what goes into it- and can make sure it is pesticide- and herbicide-free. In my mind, gardening organically in my backyard is WAY more enjoyable and less expensive than looking for those same products marked Organic in the grocery store.<br />
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The next best thing to getting growing my own is actually knowing who did grow my food. By shopping at a farmers markets or sharing produce with friends, I can meet the grower and be assured the food is safe. This weekend, I had a whole new experience with "getting acquainted" with my food- I looked my food in the eye!<br />
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Meet the Chickens:<br />
<a href="http://picasaweb.google.com/lh/photo/V01H1ntN1R-ZwaE8gSr1WQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SgiJ1i0CZ-I/AAAAAAAAkKI/ot2OqCf2zlU/s400/DSC_0049.JPG" /></a><br />
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These are meat chickens owned by <a href="http://burkefarm.wordpress.com/">my friends</a>, just a month and a half old- still "peep"ing instead of clucking. They've had a very happy month-and-a-half though- starting in a warm safe house, then getting the chance to scratch at the ground and eat grass and bugs and just be chicken-y in general. They look pretty happy, no?<br />
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The egg chickens just a little ways away are the same age:<br />
<a href="http://picasaweb.google.com/lh/photo/kX7N1cA7e3I82-mNnylxDw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/SgiJ-LK6SFI/AAAAAAAAkKQ/9oU5r7SYlwI/s400/DSC_0046.JPG" /></a><br />
Note the serious size difference. There you have it- selective breeding at work! The full-grown egg-laying ladies are a year old and gorgeous, wandering around on their own because they know how to find their way back to the coop at night.<br />
<a href="http://picasaweb.google.com/lh/photo/RxB231TwvSxWnavW-5jB0Q?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SgiJ5Zruy-I/AAAAAAAAkKM/m1NNW-soUnc/s400/DSC_0052.JPG" /></a><br />
<br />
Back to those meat chickens.<br />
<br />
I was there on Saturday, "Harvesting Day." I started out on babysitting duty, and ended up on "tear the guts out of the chickens" duty. Awesome, huh? The other assembly (disassembly?) line stations included "kill the chicken" and "pluck the chicken". By the time the bird got to me, it looked much more like what I'd buy in the grocery store, and for that I was grateful.<br />
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I'll spare the gory details, but do want to highlight this cool invention, the Homemade Chicken Plucker:<br />
<a href="http://picasaweb.google.com/lh/photo/RqoOwxUNU2uhsRccZ5TNCA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SgjGT9W6bXI/AAAAAAAAkL4/RIQWUIpJedw/s400/DSC_0171.JPG" /></a><br />
Our friend's dad built the contraption off of plans he found on a blog (can't find the link right now. The drum with the rubber fingers spins around and beats the dead chicken until most all the feathers come off. By all of the guys' accounts who did the chicken processing last year, plucking by hand was the absolute worst part. This device made the whole process go MUCH quicker. Unfortunately, my part of the assembly line was still a very manual, very slimy process.<br />
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So, I came face-to-face with my food. Will I think differently about it now? I think I'm just glad to know that the chickens sacrificed for our meals were very happy, very healthy chickens that, as <a href="http://www.polyfacefarms.com/">Joe Salatin</a> would say, "only had one bad day" in their short life. I think more when I eat meat, knowing it had to come from somewhere. As my friend said, "Every carnivore should experience this once." McNuggets are too far removed from Real Food for me to remember where they start.<br />
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<i>Becoming acquainted with our food matters. </i>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com4tag:blogger.com,1999:blog-4963489269478247064.post-46394174163651554752009-04-22T11:38:00.003-05:002009-04-22T11:46:48.466-05:00For Earth DayThink about where your food comes from.<br />
What it's doing to your body.<br />
What it's doing to the place you live- Earth.<br />
And what you vote for with your grocery dollars.<br />
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<object width="400" height = "400" ><param name="movie" value="http://www.youtube.com/v/mf4ZmfjyEvI&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&hd=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/mf4ZmfjyEvI&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&hd=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height = "400"></embed></object><br />
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<object width="400" height = "400"><param name="movie" value="http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height = "400"></embed></object><br />
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<i>Right now, I don't see this coming to a theater near me, but I'm going to keep my eye out. <br />
Where our food comes from matters.</i>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com3tag:blogger.com,1999:blog-4963489269478247064.post-15379960914777474312009-04-13T18:00:00.000-05:002009-04-13T18:00:03.483-05:00Rice Krispies for EasterWe had a crazy-busy Easter weekend. Between one birthday party, three dinners with family, and three church services, I barely had a moment to spare.<br />
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I wasn't responsible for much as far as the family dinners were concerned- just dessert and a vegetable at one of them. I wanted to keep the dessert simple, since it was just going to be for four people. What's simpler than Rice Krispie Treats? And yet, something had to be done to make them festive!<br />
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Attempt #1 involved shaping the Rice Krispie Treats into eggs, and dipping them in a colored sugar water and sprinkling with colored sugar.<br />
<a href="http://picasaweb.google.com/lh/photo/-foz4-xqk-Rd0j6Jwjtvwg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_1taqnw6m-EE/SeO_BO6nzEI/AAAAAAAAjtk/dhbBYCRTqwg/s288/DSC_0002.JPG" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/W9_Kn5QlBzYNsg-aKmGOQQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_1taqnw6m-EE/SeO_C0jBwrI/AAAAAAAAjts/38zgFdk2B0M/s288/DSC_0003.JPG" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/zEvJlH1xIaCXCp-wJK_oVQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SeO_FL9exII/AAAAAAAAjt0/ygxRIEDlX-k/s288/DSC_0004.JPG" /></a><br />
While this resulted in not-bad looking eggs, there was a texture problem. As you might suspect (but I didn't at the time...) dipping crispy rice into water results in less-crispy rice. While these weren't exactly soggy, they weren't "Krispie" either. <br />
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<i>Enter plan #2:</i><br />
<a href="http://picasaweb.google.com/lh/photo/5x-bbtz07Z_1wOMtJgOTHw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_1taqnw6m-EE/SeO_RecwgQI/AAAAAAAAjuU/apfBYWGrgYk/s400/DSC_0013.JPG" /></a><br />
<blockquote><b>Rice Krispie Easter Eggs</b><br />
4 Tbsp butter<br />
1 10 oz bag marshmallows<br />
8 C crispy rice cereal<br />
4 colors of food coloring<br />
<br />
Melt the butter on the stovetop. <br />
Melt the marshmallows with the butter.<br />
When the marshmallows are melted, have ready 4 bowls big enough for room to stir 2 C rice cereal in with 1/4 of the marshmallow cream. Also have the food coloring ready. Add 1/4 of the melted marshmallow to each bowl, add in desired amount of coloring and stir. Mix 2 C of rice cereal into each bowl until fully combined.<br />
When the cereal and marshmallow is fully mixed and cool enough to handle, take ~1/3-cup-sized pieces of the mixture and form into eggs. (Tip: if your hands get to sticky, wet them slightly while handling the mixture) Set eggs aside to cool, not touching each other.<br />
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Serve these in an Easter basket (or, as I did, on a deviled egg plate) and enjoy!<br />
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Makes about 24 eggs.</blockquote><a href="http://picasaweb.google.com/lh/photo/hvUzEDA3-AhPdV_3hh6bKA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_1taqnw6m-EE/SeO_KPxOZaI/AAAAAAAAjuE/om4fz2KKUzo/s400/DSC_0011.JPG" /></a>Joannahttp://www.blogger.com/profile/12937512054883534573noreply@blogger.com2