Monday~Chili & Chips (Beans)
Tuesday~Shrimp Scampi, Tilapia, Pasta & Broccoli (Fish/Seafood)
Wednesday~Steak & Baked Potato (Beef)
Thursday~???
Friday~Halloween Mini Pizzas, Apple Lips (Pizza)
Saturday~Chicken Casserole Freezer Meal (Chicken)
Sunday~ FFY (Fend For Yourself-leftovers etc.)
Tuesday, October 28, 2008
Wednesday, October 22, 2008
Pumpkin Chocolate Chip Cookies
The story: About a week ago while at my daughters dance class some of the moms and I started talking about seasonal goodies. One mom rattled off this simple recipe. I had never heard of this particular version. Then not long afterwards I found a discussion thread at PYP for Pumpkin Chocolate Chip Cookies, this recipe as well as a few others were posted there. As I am currently well stocked in chocolate chips I decided that I really had to make these.
The recipe: Pumpkin Chocolate Chip Cookies
1 (29 oz.)can solid pumpkin
2 boxes of spice flavored cake mix
2 cups semi-sweet chocolate chips
Mix everything together. Spoon out portions on a greased cookie sheet. Bake for about 15 minutes in a 350 degree oven. Makes about 6 dozen.
My notes: This recipe can also be made with 1 (15 oz.) can pumpkin, 1 box of spice cake mix and 1 cup of chocolate chips. The chips can be milk chocolate. I put semi-sweet because that is what I like. I also wouldn't use more chips then this.
This recipe does not spread out much while baking. I think I made the portions on the first couple of pans a little too large. It seems to me that this cookie dough would benefit from chilling in the fridge for a while.
The result: A big hit. I was giving the baby bites of these cookies, she loved them. I like the fact that there are not any eggs in the dough so it is fine to taste it prior to cooking. Definitely a keeper. I wish I had more like this.
The recipe: Pumpkin Chocolate Chip Cookies
1 (29 oz.)can solid pumpkin
2 boxes of spice flavored cake mix
2 cups semi-sweet chocolate chips
Mix everything together. Spoon out portions on a greased cookie sheet. Bake for about 15 minutes in a 350 degree oven. Makes about 6 dozen.
My notes: This recipe can also be made with 1 (15 oz.) can pumpkin, 1 box of spice cake mix and 1 cup of chocolate chips. The chips can be milk chocolate. I put semi-sweet because that is what I like. I also wouldn't use more chips then this.
This recipe does not spread out much while baking. I think I made the portions on the first couple of pans a little too large. It seems to me that this cookie dough would benefit from chilling in the fridge for a while.
The result: A big hit. I was giving the baby bites of these cookies, she loved them. I like the fact that there are not any eggs in the dough so it is fine to taste it prior to cooking. Definitely a keeper. I wish I had more like this.
This Weeks Menu
Sunday- Crockpot Enchilada Pie
Monday- Spaghetti with Homemade meat sauce and Garlic Bread (Ground Beef)
Tuesday- Pancakes, Bacon, & Eggs (Other)
Wednesday- Beef Stew & Biscuits (Beef)
Thursday- Sweet & Sour Chicken (Chicken)
Friday- Bubble Pizza (Pizza)
Saturday-
Monday- Spaghetti with Homemade meat sauce and Garlic Bread (Ground Beef)
Tuesday- Pancakes, Bacon, & Eggs (Other)
Wednesday- Beef Stew & Biscuits (Beef)
Thursday- Sweet & Sour Chicken (Chicken)
Friday- Bubble Pizza (Pizza)
Saturday-
Multigrain Bread
The story: Recently I have been trying to make bread at home. We normally don't eat much bread so I figured that this was an attainable goal. I didn't take into account that we would eat more of the homemade bread. I have started out by trying some of the recipes that came with my bread maker. Hopefully at some point I will graduated to making bread in the oven.
I have been experimenting with this recipe for Multigrain bread. I have made it a few times using the 1.5 pound loaf measurements, but today I made the 2 pound loaf.
The recipe: Multigrain bread
1.5 pound loaf
3/4 cup and 2 tablespoons water
2 tablespoons margarine or butter softened
1 and 1/3 cup bread flour
1 cup whole wheat flour
1/4 cup 7-grain cereal
3 tablespoons packed brown sugar
1 and 1/4 teaspoons salt
2 and 1/2 teaspoons yeast
2 pound loaf
1 and 1/4 cups water
2 tablespoons margarine or butter softened
2 cups bread flour
1 and 1/4 cups whole wheat flour
3/4 cup 7-grain cereal
1/4 cup packed brown sugar
1 and 1/2 teaspoons salt
2 and 3/4 teaspoons yeast
For my bread maker the instructions go as follows:
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Make a well in the flour where you will pour the yeast. Yeast must never come in contact with a liquid when you are adding ingredients. Measure and add the yeast to the well.
4. Snap the baking pan into the bread maker and close the lid.
5. Press "Select" button to choose the whole wheat setting
6. Press the "Crust Color" button to choose light, medium or dark crust.
7. Press the "Start/Stop" button.
My notes: I used "Bob's Red Mill 100% Whole Wheat Flour" for both of these loaves. I selected the light crust setting on both. The 7-grain cereal was purchased in bulk at Winco. I used butter not margarine.
I added 1 tablespoon gluten to the 1.5 pound loaf and 3 tablespoons gluten to the 2 pound loaf. The gluten is supposed to keep the top from sinking. I think if I were to make the smaller loaf again I would add 2 tablespoons of the gluten. I think I recall that 1 tablespoon per cup of flour in the recipe is needed. That rule seems like it would hold true with this recipe, but I haven't done enough experimenting to be comfortable saying it will be true in every case. Other than the gluten I followed the recipe.
I also stopped the bread maker about 10 minutes early today with the 2 pound loaf. The bread maker bread has a thick crust on it. I'm trying to figure out how to fix that.
The results: This is a good wheat bread. Almost too good. We all want to snack on it instead of saving it to use for sandwiches.
I have been experimenting with this recipe for Multigrain bread. I have made it a few times using the 1.5 pound loaf measurements, but today I made the 2 pound loaf.
The recipe: Multigrain bread
1.5 pound loaf3/4 cup and 2 tablespoons water
2 tablespoons margarine or butter softened
1 and 1/3 cup bread flour
1 cup whole wheat flour
1/4 cup 7-grain cereal
3 tablespoons packed brown sugar
1 and 1/4 teaspoons salt
2 and 1/2 teaspoons yeast
2 pound loaf1 and 1/4 cups water
2 tablespoons margarine or butter softened
2 cups bread flour
1 and 1/4 cups whole wheat flour
3/4 cup 7-grain cereal
1/4 cup packed brown sugar
1 and 1/2 teaspoons salt
2 and 3/4 teaspoons yeast
For my bread maker the instructions go as follows:
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Make a well in the flour where you will pour the yeast. Yeast must never come in contact with a liquid when you are adding ingredients. Measure and add the yeast to the well.
4. Snap the baking pan into the bread maker and close the lid.
5. Press "Select" button to choose the whole wheat setting
6. Press the "Crust Color" button to choose light, medium or dark crust.
7. Press the "Start/Stop" button.
My notes: I used "Bob's Red Mill 100% Whole Wheat Flour" for both of these loaves. I selected the light crust setting on both. The 7-grain cereal was purchased in bulk at Winco. I used butter not margarine.
I added 1 tablespoon gluten to the 1.5 pound loaf and 3 tablespoons gluten to the 2 pound loaf. The gluten is supposed to keep the top from sinking. I think if I were to make the smaller loaf again I would add 2 tablespoons of the gluten. I think I recall that 1 tablespoon per cup of flour in the recipe is needed. That rule seems like it would hold true with this recipe, but I haven't done enough experimenting to be comfortable saying it will be true in every case. Other than the gluten I followed the recipe.
I also stopped the bread maker about 10 minutes early today with the 2 pound loaf. The bread maker bread has a thick crust on it. I'm trying to figure out how to fix that.
The results: This is a good wheat bread. Almost too good. We all want to snack on it instead of saving it to use for sandwiches.
Thursday, October 16, 2008
Crockpot Roast Beef
The story: We were able to purchase all the meat from one half of a cow. I am grateful for the peace of mind having this food storage gives me. However, it's a lot of beef! Luckily I have the freezer space. It just means that I will have to make a point to serve various cuts of beef frequently.
I hadn't served Roast Beef for a few weeks (trying to clear space in the freezer preparing for when our storage would be ready). When the meat was finally delivered I took one of the roasts and put it in the fridge to thaw. It was a lot bigger than the roasts I normally buy at the grocery store. That was Friday evening. On Monday morning the meat was still somewhat frozen. I was worried that it might not be ready for dinner if I cooked it in my usual fashion. So this is what I did.
The recipe: Crockpot Roast Beef
Put the roast in the crock. Add 1 envelope onion soup mix. Add 2 cups of water. Cover. Turn the crockpot on to low. Cook about 10 hours.
My notes: My intention was to cook it for a few hours and then add potatoes and carrots until the end of the cooking time. However, I didn't add any veggies to the crockpot. Instead I cooked some mashed potatoes and corn. I also made some homemade rolls. I'll share that recipe another day.
The results: The beef was very tasty and tender. In fact the portion of the roast that was below the line of the liquid was easily torn with a fork. If I were to do this over I would add enough water to cover the roast.
In addition to this meal, I made hubby roast beef sandwiches for lunch twice. I still have a lot of meat left over so I plan to make a vegetable beef soup soon.
I hadn't served Roast Beef for a few weeks (trying to clear space in the freezer preparing for when our storage would be ready). When the meat was finally delivered I took one of the roasts and put it in the fridge to thaw. It was a lot bigger than the roasts I normally buy at the grocery store. That was Friday evening. On Monday morning the meat was still somewhat frozen. I was worried that it might not be ready for dinner if I cooked it in my usual fashion. So this is what I did.
The recipe: Crockpot Roast Beef
Put the roast in the crock. Add 1 envelope onion soup mix. Add 2 cups of water. Cover. Turn the crockpot on to low. Cook about 10 hours.
My notes: My intention was to cook it for a few hours and then add potatoes and carrots until the end of the cooking time. However, I didn't add any veggies to the crockpot. Instead I cooked some mashed potatoes and corn. I also made some homemade rolls. I'll share that recipe another day.
The results: The beef was very tasty and tender. In fact the portion of the roast that was below the line of the liquid was easily torn with a fork. If I were to do this over I would add enough water to cover the roast.
In addition to this meal, I made hubby roast beef sandwiches for lunch twice. I still have a lot of meat left over so I plan to make a vegetable beef soup soon.
Crockpot Taco Soup
The story: I discovered this recipe at PYP posted by Binkaluke. I thought it would be tasty as well as make good use of some of the beans I keep in storage but don't really know how to serve.
The recipe: Crockpot Taco Soup
For soup:
1 pound ground beef
1 cup diced onion
2 (15 1/2 oz.) cans pinto beans
1 (15 1/2 oz.) can dark red kidney beans
1 (15 1/4 oz.) can whole kernel corn (DRAINED)
1 (14 1/2 oz.) can Mexican style stewed tomatoes (use scissors to cut it in the can before adding.)
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes with chilies
1 (4 1/2 oz.) can diced green chilies (I didn't add this.)
1 (4.6 oz.)can sliced black olives (DRAINED) (I didn't have this size on hand. Instead I used part of a can of whole black olives and sliced them myself.)
1 pkg. taco seasoning
1 (1 oz.) package of ranch salad dressing mix
For serving (optional):
Corn chips (tortilla chips or Fritos)
Sour cream
Cilantro
Grated cheese
Chopped green onions
Brown the ground beef and onions in a large skillet, drain any excess fat. Transfer the beef and onions to a Large crockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning and ranch dressing mix. Cook in a crockpot on low for 4 to 6 hours. Add olives before serving.
To serve put a few corn chips in a bowl and ladle the soup over them. Top with sour cream, grated cheese, cilantro and green onions.
***Make sure that the only things you drain are the corn and the olives.***
My notes: I thought I had a good sized crockpot and this recipe filled it up just about as much as I would dare. I'd say this would serve at least 12 if I had to guess. We had some of the leftovers just as soup without any extras and also over baked potatoes with sour cream and grated cheese on top (yummy!). Extras should freeze well.
The results: It was good, we all enjoyed it even if it was just a tad spicy for me. (Next time I think I will sub some of the ingredients for ones that are milder.) If you have the room in the pot this would be simple recipe to double.
The recipe: Crockpot Taco Soup
For soup:
1 pound ground beef
1 cup diced onion
2 (15 1/2 oz.) cans pinto beans
1 (15 1/2 oz.) can dark red kidney beans
1 (15 1/4 oz.) can whole kernel corn (DRAINED)
1 (14 1/2 oz.) can Mexican style stewed tomatoes (use scissors to cut it in the can before adding.)
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes with chilies
1 (4 1/2 oz.) can diced green chilies (I didn't add this.)
1 (4.6 oz.)can sliced black olives (DRAINED) (I didn't have this size on hand. Instead I used part of a can of whole black olives and sliced them myself.)
1 pkg. taco seasoning
1 (1 oz.) package of ranch salad dressing mix
For serving (optional):
Corn chips (tortilla chips or Fritos)
Sour cream
Cilantro
Grated cheese
Chopped green onions
Brown the ground beef and onions in a large skillet, drain any excess fat. Transfer the beef and onions to a Large crockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning and ranch dressing mix. Cook in a crockpot on low for 4 to 6 hours. Add olives before serving.
To serve put a few corn chips in a bowl and ladle the soup over them. Top with sour cream, grated cheese, cilantro and green onions.
***Make sure that the only things you drain are the corn and the olives.***
My notes: I thought I had a good sized crockpot and this recipe filled it up just about as much as I would dare. I'd say this would serve at least 12 if I had to guess. We had some of the leftovers just as soup without any extras and also over baked potatoes with sour cream and grated cheese on top (yummy!). Extras should freeze well.
The results: It was good, we all enjoyed it even if it was just a tad spicy for me. (Next time I think I will sub some of the ingredients for ones that are milder.) If you have the room in the pot this would be simple recipe to double.
Tuesday, October 14, 2008
Making a Menu
I have been attempting to plan weekly dinner menus for some time now. When I do have menus (or at least a list of dinners that I have all the ingredients on hand) fixing the evening meal goes a lot smoother. It also adds variety to our diets and helps me to keep my food spending down.
Recently at PYP a thread on menu plans was started. This discussion, and particularly a post by LBMarie9 inspired me to work out a Menu Template-a starting point for each weeks plan.
Monday: Chicken Based meal
Tuesday: Ground Beef meal
Wednesday: Fish or Seafood meal
Thursday: Bean Main dish-I want to use my food storage. Probably will be mainly Chili & soup initially, but I have some motivation to try out new recipes.
Friday: Pizza Night-Usually traditional pizza, but also includes meals with a pizza-ness quality (This will make sense as I get a few recipes posted). Friday is for quick, tasty, comfortable food.
Saturday: Beef based meal
Sunday: Other or Soup-This would be Bacon, Ham, Pork or Sausage; Leftovers; etc. Sunday is for meals that can cook while we are in church and/or can get on the table quickly afterwards.
So now that I've posted that template I am going to deviate from it first thing. This weeks plan:
Monday~Roast Beef (crock pot)
Tuesday~Tuna Casserole
Wednesday~Meatloaf
Thursday~Homemade Vegetable Beef Soup
Friday~Pizza (Take 'n' Bake)
Saturday~?
Sunday~?
Looks like I need to come up with a chicken meal and a bean meal to finish this menu properly. Good, now I have something to look for.
Recently at PYP a thread on menu plans was started. This discussion, and particularly a post by LBMarie9 inspired me to work out a Menu Template-a starting point for each weeks plan.
Monday: Chicken Based meal
Tuesday: Ground Beef meal
Wednesday: Fish or Seafood meal
Thursday: Bean Main dish-I want to use my food storage. Probably will be mainly Chili & soup initially, but I have some motivation to try out new recipes.
Friday: Pizza Night-Usually traditional pizza, but also includes meals with a pizza-ness quality (This will make sense as I get a few recipes posted). Friday is for quick, tasty, comfortable food.
Saturday: Beef based meal
Sunday: Other or Soup-This would be Bacon, Ham, Pork or Sausage; Leftovers; etc. Sunday is for meals that can cook while we are in church and/or can get on the table quickly afterwards.
So now that I've posted that template I am going to deviate from it first thing. This weeks plan:
Monday~Roast Beef (crock pot)
Tuesday~Tuna Casserole
Wednesday~Meatloaf
Thursday~Homemade Vegetable Beef Soup
Friday~Pizza (Take 'n' Bake)
Saturday~?
Sunday~?
Looks like I need to come up with a chicken meal and a bean meal to finish this menu properly. Good, now I have something to look for.
Friday, October 10, 2008
My Food Blog
I've decided to create a food blog. I have many reasons for this decision. I like to try new recipes and I want to remember longer than a week where the recipe came from, what changes (if any) I made, if I liked it, if my family liked it, was it easy, etc. I also have my long time, tried & true recipes that I would like to save for my family and whoever else might be interested. Along these same lines, I think the blog might inspire me to collect favorites made by my mom and others so they are not forgotten. Maybe someday I will get around to putting together a hard copy of favorites. That will be a much easier task with recipes and photos already here.
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