Yesterday was on of those days when I just didn't want to spend a great deal of time cooking dinner. I've been following the Carbohydrate Addicts Diet so I'm cooking breakfast and lunch every day. So by dinner time, I wanted something easy. I also wanted something satisfying and homey.
My 'go to' used to be Hamburger Helper. Easy and inexpensive. However, the last time I made it, both Hubs and I were O-U-T! It tasted like salt, chemicals, and cardboard. NOT appetizing at all. Since we've been eating better, out tastes have obviously changed. I had to come up with an easy alternative. So I went to the pantry and started searching. This is what I came up with. It's delicious. The true test of success in my house is if Hubs goes for seconds. Yes he did and even packed the leftovers for lunch today. GO ME!
As always, try to use the best ingredients you can get your hands on. Quality ingredients make simple foods shine. To us, quality means organic and local if possible. No chemicles or additives. Just real food. Sorry. I forgot to take a picture. It looks just like 'Beef Pasta' with mushrooms.
Beefy Pasta
1 pound ground beef
1/2 box mushrooms, sliced
1-1/2 cups whole wheat noodles*
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 package brown gravy mix
2-1/2 cups water
1 teaspoon beef bullion paste
salt
pepper
Sour cream (optional)
Brown ground beef. Add mushrooms and saute until tender. Add garlic powder, onion powder, and parsley. Stir. Then add brown gravy mix, water, bullion paste, salt and pepper. Stir again. Bring to boil and then turn down heat to simmer. Cover and cook until noodles are soft. If sauce seems too thin, bring temp back up and boil with lid off until the consistency is as you like it, stirring often. Stir in sour cream if using. I usually just put the sour cream on the table to add to taste. I love it, Hubs hates it. Feel free to adjust the seasonings to your family's preferences
*Whole wheat noodles work really well in this. I normally mix 1/2 whole wheat and 1/2 regular as we feel whole wheat pastas are a bit heavy for most dishes. Feel free to substitute regular egg noodles. Heck add rice instead of noodles. That would be good too!
Tuesday, October 23, 2012
Monday, October 15, 2012
How Does Your Garden Grow?
Just an update on my Fall garden. The Swiss chard and kale have taken root and are growing. Since it's starting to cool off a bit, I think in the next week or two, I need to mulch the garlic for the winter. You can see the garlic has grown quite a bit.
All in all, things are looking pretty darn good. Here the chard.
And the kale.
All in all, things are looking pretty darn good. Here the chard.
And the kale.
Chocolate Chip Cookie Oatmeal
I like oatmeal. I like it plain. I like it fancy. I like it thick & I like it thin. Unfortunately for me, oatmeal just isn't a good breakfast choice. I'm one of those weird people who needs to eat protein for breakfast. If I eat carbs (this includes yummy pastries, oatmeal, cereal, french toast or pancakes), I am starving for the rest of the day. Seriously, I can eat a Jethro Bodine-sized bowl of cereal and an hour later, I'm ready to eat again. Craziness!
But as I said, I do really like oatmeal, so I eat it as a late-night snack. I tend to think of it as dessert. The other night, it was really cool outside (finally!) and I was craving something warm and sweet. I thought about chocolate chip cookies but it was too late to bake. I looked in the pantry and saw the oatmeal. Then I saw the cacao nibs and I hatched a plan. Chocolate Chip Cookie Oatmeal!
Now I know others have put chocolate chips in oatmeal before but OMG! THIS recipe was so damn good! I've made it twice since I made the first batch. Give it a try. If you can eat carbs for breakfast, go for it!
Chocolate Chip Cookie Oatmeal
Makes 1 serving
1/2 cup Oatmeal
3/4 cup water
2 tablespoon cacao nibs
1 tablespoon flax seed
1 teaspoon vanilla
Handful pecans (use any nut you like or leave it out)
Pinch salt
1 teaspoon butter
Honey to your desired sweetness
Cream
Mix together the oatmeal, water, cacao nibs, flax, vanilla, nuts, & salt in a microwaveable bowl. Microwave 2 to 3 minutes until oatmeal is of your desired consistency. I like mine a bit chewy.
Drizzle with honey, butter and a splash of cream.
But as I said, I do really like oatmeal, so I eat it as a late-night snack. I tend to think of it as dessert. The other night, it was really cool outside (finally!) and I was craving something warm and sweet. I thought about chocolate chip cookies but it was too late to bake. I looked in the pantry and saw the oatmeal. Then I saw the cacao nibs and I hatched a plan. Chocolate Chip Cookie Oatmeal!
Now I know others have put chocolate chips in oatmeal before but OMG! THIS recipe was so damn good! I've made it twice since I made the first batch. Give it a try. If you can eat carbs for breakfast, go for it!
Makes 1 serving
1/2 cup Oatmeal
3/4 cup water
2 tablespoon cacao nibs
1 tablespoon flax seed
1 teaspoon vanilla
Handful pecans (use any nut you like or leave it out)
Pinch salt
1 teaspoon butter
Honey to your desired sweetness
Cream
Mix together the oatmeal, water, cacao nibs, flax, vanilla, nuts, & salt in a microwaveable bowl. Microwave 2 to 3 minutes until oatmeal is of your desired consistency. I like mine a bit chewy.
Drizzle with honey, butter and a splash of cream.
Friday, October 12, 2012
Donning the Uniform
I lost my job about a year ago and though I've worked as a contractor a bit, I consider myself a full-time Hausfrau for the moment. I know it's a temporary position but one that both Hubs and I hope will change in the future. Actually, we're doing more than hoping. We're actively planning on it becoming a permanent position. We both enjoy it.
Being home the last year has also taught us a lot.
Hubs has learned how important he is to our family. When I was working, we shared the financial & household responsibilities. Now that we are down to one income, we've settled into more traditional rolls. Hubs has really taken on the mantle of being 'The Man of the House' and has become proud of his ability to provide for us. I think it's the first time in his life that he really feels 'manly' (he's an artistic type) and it manifests in many ways. He's doing very well in his career and is much more authoritative (in a good way) with his son than ever before.
I've learned to take real pride in the running of my home and taking care of my family. I realize that the old motto 'If Mama ain't happy, ain't nobody happy' is so true! I set the mood for our home. Since I have time to take care of myself now, I am able to, in turn, really cater to the needs of my men. If Hubs had a rough day at work, I can make sure the house is a place of rest for him to return home to. Soft light, gentle music, a tasty meal, and loving arms go a long way to soothing over the harsh realities of the work day. If Step-Son had a rough week, he knows when he is here, he has my time and attention and will listen to his worries (such that a 5-year-old have) and will help him through them. Yes, being able to stay home is a true gift.
Another thing I've learned is that everyone needs a uniform. Uniforms help establish what we are to the world and to ourselves. It helps define our roles and the jobs we perform.
Hubs has one. He dons his button down collar and tie and everyone who sees him knows he's a business man. Son has one too. He puts on his clothes and backpack and all know he's prepared for a day of study.
And me? Well, I have a uniform too. My uniform is the Apron. It's an age-old uniform with well-defined mental connections. The moment I tie one around my waist, I am transformed. I am instantly recognized as 'Lady of the House'.
I have a small but growing collection of Aprons. I usually wear one for a couple of days, depending of course, on how dirty it gets. I use them to cook. I use them to clean. I wear one in the garden. I even forget sometimes and wear them running errands. Funny thing is, when I do, I seem to get treated a bit, ummm, different. Different in a good way. Respected. Perhaps revered a bit?
Those little pieces of cloth and string evoke strong memories in myself and everyone who sees me. Memories of a beloved grandma who always had a piece of candy hidden in the depths of pockets to secretly share when parents weren't looking. Mothers in the kitchen who stopped cooking to wipe away tears from a youngster who came crying after scraping an elbow or knee. Neighbor ladies who baked and shared cookies. Aunts who brought in delicious vegetables from the garden, cocooned in deep folds, to make salads and chow chow. Yes, deep and beautiful memories.
Aprons. A HausFrau's armor. If you've never experienced the power of the Apron, tie one on!
Being home the last year has also taught us a lot.
Hubs has learned how important he is to our family. When I was working, we shared the financial & household responsibilities. Now that we are down to one income, we've settled into more traditional rolls. Hubs has really taken on the mantle of being 'The Man of the House' and has become proud of his ability to provide for us. I think it's the first time in his life that he really feels 'manly' (he's an artistic type) and it manifests in many ways. He's doing very well in his career and is much more authoritative (in a good way) with his son than ever before.
I've learned to take real pride in the running of my home and taking care of my family. I realize that the old motto 'If Mama ain't happy, ain't nobody happy' is so true! I set the mood for our home. Since I have time to take care of myself now, I am able to, in turn, really cater to the needs of my men. If Hubs had a rough day at work, I can make sure the house is a place of rest for him to return home to. Soft light, gentle music, a tasty meal, and loving arms go a long way to soothing over the harsh realities of the work day. If Step-Son had a rough week, he knows when he is here, he has my time and attention and will listen to his worries (such that a 5-year-old have) and will help him through them. Yes, being able to stay home is a true gift.
Another thing I've learned is that everyone needs a uniform. Uniforms help establish what we are to the world and to ourselves. It helps define our roles and the jobs we perform.
Hubs has one. He dons his button down collar and tie and everyone who sees him knows he's a business man. Son has one too. He puts on his clothes and backpack and all know he's prepared for a day of study.
And me? Well, I have a uniform too. My uniform is the Apron. It's an age-old uniform with well-defined mental connections. The moment I tie one around my waist, I am transformed. I am instantly recognized as 'Lady of the House'.
I have a small but growing collection of Aprons. I usually wear one for a couple of days, depending of course, on how dirty it gets. I use them to cook. I use them to clean. I wear one in the garden. I even forget sometimes and wear them running errands. Funny thing is, when I do, I seem to get treated a bit, ummm, different. Different in a good way. Respected. Perhaps revered a bit?
Those little pieces of cloth and string evoke strong memories in myself and everyone who sees me. Memories of a beloved grandma who always had a piece of candy hidden in the depths of pockets to secretly share when parents weren't looking. Mothers in the kitchen who stopped cooking to wipe away tears from a youngster who came crying after scraping an elbow or knee. Neighbor ladies who baked and shared cookies. Aunts who brought in delicious vegetables from the garden, cocooned in deep folds, to make salads and chow chow. Yes, deep and beautiful memories.
Aprons. A HausFrau's armor. If you've never experienced the power of the Apron, tie one on!
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| Fall Collection 2012 |
Thursday, October 11, 2012
Recipes as Promised
Hubs & I now have only one place in OKC who makes better pizza than me, Falcones Pizza. The owner, Danny, is a native New Yorker. The pizza is delicious and is always served with a side of attitude and a nice thick accent. He's a hoot and we love going there. However, since we are committed to eating better and saving money, we had to find an alternative.
Be forewarned, once you make this, you will never settle for delivery again.
Make the crust and sauce at minimum 24 hours before baking. I usually make it all on Monday and bake the pizza on Thursday. If you're feeling adventurous, try you're hand at my mozzarella recipe for your cheese.
Thin Crust Pizza Dough
(found on Food.com website and slightly modified)
Makes 2 12-inch pizzas
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup warm water
2-1/4 teaspoon dry yeast
1 tablespoon olive oil
1 teaspoon sugar
cornmeal
Mix sugar into water in mixer bowl/large bowl. Sprinkle yeast over the top. Wait approximate 10 minutes until yeast is foamy.
Add flours, salt and olive oil. Combine. Knead for 6 to 8 minutes until you have a moderately stiff dough that is smooth and elastic. (If using a Kitchen Aid mixer, use the dough hook and setting 2 until dough is as above). I tend to make mine a tiny bit sticky as it seems to roll out better.
Cover and let rise for approximately 30 minutes then cover with cellophane wrap and refrigerate for 1 to 4 days.
When ready to make pizza, take out dough about 30 minutes before.
Preheat over to 425 F.
Divide dough in half. You may freeze 1/2 for later or use a larger 16-inch pan.
I use a pizza stone sprinkled with cornmeal. If you don't have one, lightly grease a pizza pan and sprinkle with cornmeal.
Roll dough half into circle and place in pan.
Pre-bake for 10 minutes.
Spread with pizza sauce and toppings and back for approximately 10- to 20 minutes, until hot and bubbly and cheese is melted and browned to your taste. See below for details.
Pizza Sauce
Makes enough for 2 12-inch pizzas
18 oz. tomato paste
3 cups water
2 tablespoon sugar
2 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
1 tablespoon lemon juice
Combine all ingredient and bring to a boil. Lower heat and simmer until sauce is very thick.
To Make Pizza
Pre-bake dough as above.
Spread with pizza sauce.
Add your meat &/or veggie toppings.
Then shredded mozzarella cheese and shredded Parmesan cheese. I use approximately 6 ounces of mozzarella and 3 ounces Parmesan. Adjust to your families preferences.
Bake until bubbly and enjoy!
Be forewarned, once you make this, you will never settle for delivery again.
Make the crust and sauce at minimum 24 hours before baking. I usually make it all on Monday and bake the pizza on Thursday. If you're feeling adventurous, try you're hand at my mozzarella recipe for your cheese.
Thin Crust Pizza Dough
(found on Food.com website and slightly modified)
Makes 2 12-inch pizzas
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup warm water
2-1/4 teaspoon dry yeast
1 tablespoon olive oil
1 teaspoon sugar
cornmeal
Mix sugar into water in mixer bowl/large bowl. Sprinkle yeast over the top. Wait approximate 10 minutes until yeast is foamy.
Add flours, salt and olive oil. Combine. Knead for 6 to 8 minutes until you have a moderately stiff dough that is smooth and elastic. (If using a Kitchen Aid mixer, use the dough hook and setting 2 until dough is as above). I tend to make mine a tiny bit sticky as it seems to roll out better.
Cover and let rise for approximately 30 minutes then cover with cellophane wrap and refrigerate for 1 to 4 days.
When ready to make pizza, take out dough about 30 minutes before.
Preheat over to 425 F.
Divide dough in half. You may freeze 1/2 for later or use a larger 16-inch pan.
I use a pizza stone sprinkled with cornmeal. If you don't have one, lightly grease a pizza pan and sprinkle with cornmeal.
Roll dough half into circle and place in pan.
Pre-bake for 10 minutes.
Spread with pizza sauce and toppings and back for approximately 10- to 20 minutes, until hot and bubbly and cheese is melted and browned to your taste. See below for details.
Makes enough for 2 12-inch pizzas
18 oz. tomato paste
3 cups water
2 tablespoon sugar
2 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
1 tablespoon lemon juice
Combine all ingredient and bring to a boil. Lower heat and simmer until sauce is very thick.
To Make Pizza
Pre-bake dough as above.
Spread with pizza sauce.
Add your meat &/or veggie toppings.
Then shredded mozzarella cheese and shredded Parmesan cheese. I use approximately 6 ounces of mozzarella and 3 ounces Parmesan. Adjust to your families preferences.
Bake until bubbly and enjoy!
Wednesday, October 3, 2012
Fall and Make-Them-Now Muffins
Today, it finally feels like fall in Oklahoma. The morning was clear and cool. Man, I've been waiting for this! Fall is my favorite time of year. I love the colorful leaves spinning slow spirals to the ground. The crisp smell in the air. The cool breezes. Ahhh. Perfection.
I also love being able to bake again. With our weeks of crazy 100+ weather, there is no way I was going to crank up the oven! Here in OK, summer baking is done on the grill.
I had a few leftover, very ripe bananas sitting on my table so my first official fall baking choice is Banana Nut Muffins. I also have two full bags of pecans in my freezer. My Mom picked them last fall and sent them to me. Sweet, plump Tennessee pecans. So you can see why muffins came to mind. For me, this is an inexpensive treat.
I also added a special, unusual ingredient. I found cacao nibs at the store. I was fascinated with the concept although I had no idea what to do with them until now. Yup, they are making their first appearance in the muffins. I mean, what's better than bananas and chocolate, right? If you're a dark chocolate fan, you'll love them.
Banana Cacao Nib Muffins
(or as I call them...Make them NOW muffins)
Makes 12
4 ripe bananas
1/3 cup butter melted
1 egg
2 teaspoon vanilla
1 teaspoon baking soda
pinch salt
1 cup white flour
1/2 cup whole wheat flour
1 cup chopped pecans
1/3 cup cacao nibs
I also love being able to bake again. With our weeks of crazy 100+ weather, there is no way I was going to crank up the oven! Here in OK, summer baking is done on the grill.
I had a few leftover, very ripe bananas sitting on my table so my first official fall baking choice is Banana Nut Muffins. I also have two full bags of pecans in my freezer. My Mom picked them last fall and sent them to me. Sweet, plump Tennessee pecans. So you can see why muffins came to mind. For me, this is an inexpensive treat.
 |
| Best muffin I ever had! Seriously, make them now! |
Banana Cacao Nib Muffins
(or as I call them...Make them NOW muffins)
Makes 12
4 ripe bananas
1/3 cup butter melted
1 egg
2 teaspoon vanilla
1 teaspoon baking soda
pinch salt
1 cup white flour
1/2 cup whole wheat flour
1 cup chopped pecans
1/3 cup cacao nibs
Preheat oven to 350 degrees & prepare muffin pan. I used cupcake liners. Less clean up!
Mix butter and bananas in large mixing bowl
Add in sugar, egg, vanilla, baking soda and salt. Mix together.
Add flours, nuts and nibs.
Mix just until all is incorporated. Do not over mix or your muffins will be flat and hard.
Pour into muffin pan and bake for approximately 30 minutes.
Check with a toothpick. If it comes out clean, they are ready. Cool on a rack so the bottoms don't get gooey.
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