So new laptop does not have a program that will open my menus that I had on my desktop. So I have to redo then all. They will be up as soon as they are finished hopefully tonight or tomorrow morning. Thanks for understanding.
Side note: temperature is not going to stay this unusually warm for long so enjoy it and start planning your chillis, soups, stews, and oven meals soon!
Sunday, October 9, 2011
Wednesday, October 5, 2011
Grocery Shopping Step 1
Grocery shopping trip to be planned for one day this weekend. So I need to prepare now to figure out what I will be needing to buy.
First thing we do is go through the cupboards, fridge, freezers and pantry to see what we have. After a while you will be able to have a general idea, but I still like to double check to make sure that I have not missed anything that will spoil soon. I record what I need to be using this month in my meal planner. I do NOT like wasting food.
When we are going through things we take note of how much of our 'always on hand' items we still have. This month/6 weeks(See I plan for a month but normally end up having enough food for 6-8 weeks even)
This month we are starting to run low on whole grain pasta, frozen peas, canned and dried beans, cereal and sugar. So I put those things into my grocery list app(pen and paper works just as well).
Now that I have a good idea as to what I have on hand I start to make the menu out for the month. This is the part that takes some time, but after one or two tries it is simple and quick. One way to simplify things is to make breakfast the same for each matching day of the week. Mondays are always cereal with fruit. Ect. Here is an example of my monthly menu. Note I personally found it more simple if I work all the breakfasts for the month and then go back and do lunch and dinners for each day. Lastly, I do snacks. Also, because of my husbands work schedule we eat a larger meal at lunch and a lighter one at dinner.
Mondays-Cereal with Banana
Tuesdays-Scrambled eggs sprinkled with cheese and a piece of whole grain toast
Wednesdays-Oatmeal with raisins
Thursdays-Poached eggs on English Muffin
Fridays-Special pancakes with dad! They varies from week to week, but are always pancakes. We have had blue, red, green, sprinkles, chocolate chips(which we learned the boys actually do NOT like), fruit..ect. Whatever the great dad of the house feels like cooking up!
Saturdays-Egg scramble with whole grain toast. Scrambles are made to order with your choice or tomatoes, spinach, onions, ham, cheese, mushrooms and whatever else we may have on hand.
Sundays-Whole grain toast with peanut butter and fruit
Stop back by tomorrow to see my completed menu and time saving shortcuts that I use for meal ideas.
First thing we do is go through the cupboards, fridge, freezers and pantry to see what we have. After a while you will be able to have a general idea, but I still like to double check to make sure that I have not missed anything that will spoil soon. I record what I need to be using this month in my meal planner. I do NOT like wasting food.
When we are going through things we take note of how much of our 'always on hand' items we still have. This month/6 weeks(See I plan for a month but normally end up having enough food for 6-8 weeks even)
This month we are starting to run low on whole grain pasta, frozen peas, canned and dried beans, cereal and sugar. So I put those things into my grocery list app(pen and paper works just as well).
Now that I have a good idea as to what I have on hand I start to make the menu out for the month. This is the part that takes some time, but after one or two tries it is simple and quick. One way to simplify things is to make breakfast the same for each matching day of the week. Mondays are always cereal with fruit. Ect. Here is an example of my monthly menu. Note I personally found it more simple if I work all the breakfasts for the month and then go back and do lunch and dinners for each day. Lastly, I do snacks. Also, because of my husbands work schedule we eat a larger meal at lunch and a lighter one at dinner.
Mondays-Cereal with Banana
Tuesdays-Scrambled eggs sprinkled with cheese and a piece of whole grain toast
Wednesdays-Oatmeal with raisins
Thursdays-Poached eggs on English Muffin
Fridays-Special pancakes with dad! They varies from week to week, but are always pancakes. We have had blue, red, green, sprinkles, chocolate chips(which we learned the boys actually do NOT like), fruit..ect. Whatever the great dad of the house feels like cooking up!
Saturdays-Egg scramble with whole grain toast. Scrambles are made to order with your choice or tomatoes, spinach, onions, ham, cheese, mushrooms and whatever else we may have on hand.
Sundays-Whole grain toast with peanut butter and fruit
Stop back by tomorrow to see my completed menu and time saving shortcuts that I use for meal ideas.
Sunday, October 2, 2011
Fruit Sneaker
A great way to sneak in an extra serving of fruit a day is to put pureed fruit on pancakes, or even waffles in the morning. I would suggest whole wheat, or other whole grain choice for the bread item, however, even adding just the fruit to your white pancakes or waffles it a great replacement to your syrup.
Not only do you get in a serving of fruit you cut out extra sugar that you add from your syrup. There is a wide varieties of fruit that make your pancakes OVER the top for your children.
Apples
Blueberries
Pineapple
Strawberries
are our favorites.
Take fruit and peel off the rinds and clean. Place in a sauce pan with 1/4 cup of water, let simmer until soft. Take a potato masher and mash the fruit to bring some more juices out. Serve over warm pancakes.
Another option for the apples is to first make applesauce the night before and serve that over the pancakes or waffles.
This is also a great special treat before bedtime.
Additional ideas: Add plain yogurt with your fruit, sprinkle cinnamon on top of fruit, need a crunch? mix in granola to your fruit before applying to pancakes, or try some peanut butter on your pancake or waffle first followed by your fruit.
Let me know if your little ones like this version of their morning favorites.
Not only do you get in a serving of fruit you cut out extra sugar that you add from your syrup. There is a wide varieties of fruit that make your pancakes OVER the top for your children.
Apples
Blueberries
Pineapple
Strawberries
are our favorites.
Take fruit and peel off the rinds and clean. Place in a sauce pan with 1/4 cup of water, let simmer until soft. Take a potato masher and mash the fruit to bring some more juices out. Serve over warm pancakes.
Another option for the apples is to first make applesauce the night before and serve that over the pancakes or waffles.
This is also a great special treat before bedtime.
Additional ideas: Add plain yogurt with your fruit, sprinkle cinnamon on top of fruit, need a crunch? mix in granola to your fruit before applying to pancakes, or try some peanut butter on your pancake or waffle first followed by your fruit.
Let me know if your little ones like this version of their morning favorites.
Wednesday, September 28, 2011
Food that Surrounds Us!
What types of foods do you utilize that grow in your own back yard? I want to hear about what is gown in your garden, on your deck or patio, or the corner in your kitchen. Do you use fresh herbs and spices cultivated by your own hand?
What about the woods behind your home? Do you forage for mushrooms? Maybe pick huckleberries and wild strawberries? This week we will be focusing on the food around us.
Can't wait to hear about your use of free local foods.
What about the woods behind your home? Do you forage for mushrooms? Maybe pick huckleberries and wild strawberries? This week we will be focusing on the food around us.
Can't wait to hear about your use of free local foods.
Tuesday, September 27, 2011
Indoor Adventure
Just wanted to leave a little bleep for now. We have decided to do a bit of indoor planting this year for a small winter harvest. So far we have tomatoes(flowers are on already), bell peppers(first flower), lettuce and garlic. There will be more to come. Can't wait to share with everyone the pictures of our coming winter harvest. Will it feed all of us through the cold months in Michigan.....no.....I wish, but what it will do is provide a bit of fresh home grown produce in our weekly foods.
On a wonderful side note it is a great way to keep the kids interested in fresh home grown foods over the frigid months. We have plans to use this in our science units in the coming weeks.
Pics and updates soon.
On a wonderful side note it is a great way to keep the kids interested in fresh home grown foods over the frigid months. We have plans to use this in our science units in the coming weeks.
Pics and updates soon.
Wednesday, September 21, 2011
Harvest Time 3-Peach Pie #2
Okay so this will probably be the shortest post EVER!
For this alternative Peach Pie Recipe you follow the original except you add 3 tablespoons of Red Wine. I used Cabernet Sauvignon because it was the red that was in the house. If you are not using a sweet red then add an additional 1/8 to 1/4 cup sugar. If it is a sweet red I do not add any additional.
For this alternative Peach Pie Recipe you follow the original except you add 3 tablespoons of Red Wine. I used Cabernet Sauvignon because it was the red that was in the house. If you are not using a sweet red then add an additional 1/8 to 1/4 cup sugar. If it is a sweet red I do not add any additional.
Tuesday, September 20, 2011
Harvest Time 2- Peach Pies
So my peach pie recipe is VERY VERY simple. I use the recipe for crust on the Crisco website, except that I place the Crisco in the freezer not just the fridge. This year I forgot to grab some more pie tins, so I used my square glass 8x8's to create our delicious dessert. I would not recommend this as a common practice. Rolling crust to fit a square container was not as simple as for a round.
I made 5 double crusts at once, I ended up freezing three for later use this week.
Okay so the filling!
Place peaches in boiling water from 30-60 seconds(greatest discovery in a while) and then directly into COLD water, because we don't want them to continue to cook. Then simple peel off the skins with your fingers. No more peeling with a knife, YEAH!
I worked in small batches so that the beaches would not turn brown while I was still peeling.
Then I sliced them up and took out the stones. Thinking about trying to cold sprout a couple....I will let you know how that turns out.
Next layer your bottom crust on your pan, layer with peaches, I like to cover the crust so well that you can no longer see it. Then I sprinkle with 1/4 sugar, but in saying that I think I use closer to 1/8 of a cup. If your peaches are not sweet and flavorful you may want to add more for your taste.
The carefully place the top crust and pinch to seal the edges. Don't forget to cut vents in your top crust.
I cooked the pie at 400F on the middle rack for 30 min then covered and cooked for another 10. You should always start your cook time at least ten minutes less so 20 min because of the difference in not only ovens but peaches as well.
I then hand sprinkled a little sugar on the top while the pie was still hot to make it shimmer, yes it only makes it look pretty.
Cool, cut and EAT!
Hope you enjoy.
Check back later today for a twist on this recipe using red wine.
I made 5 double crusts at once, I ended up freezing three for later use this week.
Okay so the filling!
Place peaches in boiling water from 30-60 seconds(greatest discovery in a while) and then directly into COLD water, because we don't want them to continue to cook. Then simple peel off the skins with your fingers. No more peeling with a knife, YEAH!
I worked in small batches so that the beaches would not turn brown while I was still peeling.
Then I sliced them up and took out the stones. Thinking about trying to cold sprout a couple....I will let you know how that turns out.
Next layer your bottom crust on your pan, layer with peaches, I like to cover the crust so well that you can no longer see it. Then I sprinkle with 1/4 sugar, but in saying that I think I use closer to 1/8 of a cup. If your peaches are not sweet and flavorful you may want to add more for your taste.
The carefully place the top crust and pinch to seal the edges. Don't forget to cut vents in your top crust.
I cooked the pie at 400F on the middle rack for 30 min then covered and cooked for another 10. You should always start your cook time at least ten minutes less so 20 min because of the difference in not only ovens but peaches as well.
I then hand sprinkled a little sugar on the top while the pie was still hot to make it shimmer, yes it only makes it look pretty.
Cool, cut and EAT!
Hope you enjoy.
Check back later today for a twist on this recipe using red wine.
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