Bueller..... Bueller........ Bueller......

Yep. It's been a while.  Like a looooong while.  And while I love to write, post recipes, put in my two cents, life has been absolutely crazy.  Here's a dose of brutal honesty and a glimpse at what I mean by crazy:

• My grandpa died...
• I was depressed for months and still feel the sting and randomly cry almost every day...
• I started and will finish grad school course work in three summers...
• My son has ADHD... 
• We tried meds - four of them actually - some with horrible results...
• We stopped medicating and now use essential oils, vitamins, and the Feingold diet - a full time job in an of itself...
• I quit my job as a band teacher...
• I don't have another "real" job lined up but do plan on teaching private music lessons and being a stay at home mom, something I have honestly wanted to do all my life but never thought I could...
• We bought cattle to start a herd...

But I digress... 

When we made the drastic switch to the Feingold Diet, which eliminates all processed foods and food additives, colors, and preservatives, I posted on FB looking for closer grocery options for organic, natural, and whole foods.  St. Paul has a ton of options, Rochester has a few.  HyVee in Austin was better than Albert Lea and I hear Mason City is even better yet...  But at any rate, one of my friends saw that I had mentioned meal planning and wanted to know how to do it.  I had a done a post a while back but have updated my format since then, learned a lot more about how to stretch my budget and food purchases, and now of course, we eat a completely different diet.  I figured my first full post back could cover two bases at once - what a week in the life of a Feingold family looks like and how to effectively and efficiently meal plan on a budget.  Furthermore, once a few meal plans have been built, and quick copy and paste moves around favorites or deletes disasters and just keeps building!  Right now, I have 3 - two week meal plans.  That should take us through the first 7 weeks of Stage 1 of Feingold, which is a 6-8 week process.  (I had the first week that we were on the diet that we were in Duluth and I made meals from what we had on hand.)  Following this first stage, we can begin to reintroduce foods to test for sensitivity and reactions and our menu choices will change again.

This isn't entirely impressive, but our monthly food budget for our family of four people ranges anywhere from $300-500 a month, or about $75-125 per week.  Sometimes I simply have to restock pantry staples and I end up spending more; sometimes I just need fresh produce and milk.  One big reason we can keep it somewhat low is because we raise our own beef.  I would love to get in on some sort of meat co-op where local farmers exchange meats - I'll give you 10 pounds of burger for 5 pounds of sausage and 3 chickens.  Wouldn't that be awesome!?!  I know I have said this before and I'll say it again, home-raised meat is healthier and most cost effective.  You will pay the same price for burger as you pay for steaks.  When was the last time you saw steaks for $2.50 a pound??  Chickens weighing 7-9 pounds usually run around $10-15 dollars, and I don't know about you, but I can get at least three meals plus bone broth and stock out of one chicken.  Yes -- even the carcass doesn't go to waste in our house!  And you know exactly where it comes from.  Remember a few weeks back about a family being treated for consuming LSD in tainted meat sold at Wal-Mart?  Try tracing that meat back to the original packing house let alone the original herd.  Buying locally means that most likely that farmer knows exactly which animal you are getting.  Now that's quality control!

After quitting my job, I did some number crunching.  I sincerely do want to live on less.  We have so much stuff and so much of it isn't even necessary.  So in an effort to see this goal through, I recently gave up paper plates, plastic utensils, and plastic cups.  It is an added expense we don't need.  I have beautiful dishes, a sink, and a dishwasher.  Soap costs a fraction of what disposable dinnerware does when all is said and done.  Not only that, but the environmental impact of plastic production and waste is a pretty hefty price.  At one point, I needed the convenience to keep me sane, but I am now on a different path towards a more crunchy lifestyle where living on less, wasting less, and wanting less is making me and my family happier and healthier.   

Apparently I like side bars tonight... Sorry about that soapbox.  But it all contributes to how I build a meal plan centered around a well stocked pantry and freezer.

So how do I build a meal plan...?  To be honest, I don't read the flyers, although I know I should.  That will be the next step to fully realizing this crazy idea of living on less.  I ask the kids and the huzzy what they want to eat and feed them accordingly.  Right now, it is more important that they are eating and enjoying it than saving a few pennies.  But if that is something your family values, building a meal plan around sales is another excellent, cost-saving method.  (Can you teach me how???)  I usually ask them on Saturday or Sunday what they want to eat for the week, start putting things in place, and then build a grocery list.

With treating Minihe's ADHD by dietary needs and not wanting to put extra pressure on caregivers, I pack all his meals every day - breakfast, lunch, and snack.  This usually means a quick, hearty breakfast with a protein punch, leftovers for lunch, and a satisfying and fun snack.  I like things that I can make ahead and reuse as needed -- whole wheat pancake bites (pancake batter baked in mini-muffin cups), any muffin or bread (we can have cinnamon, pear, streusel, banana), eggs & cheese, ham/egg/cheese cups, sausage egg tortillas (I make a bunch ahead and freeze in individual plastic wrap for a quick breakfast), fruit and veggie smoothies with a protein boost...  Anything I can make or prep the night before and reuse for a snack or other breakfast is a definite plus!

As we adjust to our new norm with foods, I am finding that we eat even better now than before.  Our options are only as limited as our creativity.  At this current stage, we can't have any tomato-based sauce..  We can't have berries.  We can't have yellow cheeses.  And the list goes on.... But looking at my menu, it's still full of flavor and nutrition.  Follow me on Pinterest to get a lot of the recipes I use as the basis to help build my meal plan and follow the Feingold structure.  

Also, if you're family is dealing with ADHD or Autism and is looking for another way to treat it without medication, you are at the right place!  I will be posting several entries over the next few days that essentially chronicles our journey.  It is most definitely not a how-to manual but rather like an online journal.  It's rudimentary, but I did not want to forget what these early days of a natural treatment method are like.  I found it so incredibly helpful to know I wasn't alone when I began researching natural methods, so if our story can help someone - anyone - I am glad. 

Peace and goodwill to you and yours...

Reeder Ranch

This is a .jpg but if you would like a Numbers or Excel version, email me and I'll ship it out to you!

Lemon Garlic Chicken

crock pot meals are something i really enjoy.  the scent of food cooking in a slow cooker is so enticing and knowing i don't have to scramble at 5:30 to find something by 6:00 is relieving.  i look through cookbooks, blogs, and "real" sites, using, tweaking, and adapting the recipes i find to fit my food inventory and what my family likes.  i've inevitably had a few bad outcomes, like a cranberry dump chicken... blegh!  but a whole chicken in the crock pot has never failed me yet.  incredibly tender, the chicken falls off the bone!  and what's even better is that we can easily get 3 or 4 meals out of the bird.  


remember how i like to hide vegetables in my cooking to get the extra nutrients, fiber, antioxidants, etc. into my family?  this was an excellent way to repurpose the previous night's roasted squash as the base for a sauce for my side dish of rotini.  who doesn't like their chicken with a little noodle?  am i right?  read on for the complete recipe.  it was so good, i dug in before i took a picture of the finished product... sorry!


slow cooker lemon garlic chicken
this recipe could easily be altered for an oven - just budget a minimum of 1.5-2 hours, depending on the size of your bird.


ingredients:

• 3-4 lb. whole chicken, giblets removed, rinsed, and patted dry
• 2 C water
• 2 t instant chicken bouillon
• 2 T minced garlic
• 4 T lemon juice
• 2 t thyme - this herb compliments lemon very nicely
• 2 t parsley
• 2 t garlic salt
• 1 t peper

preparation:

• as mentioned, removed giblets, rinse, and pat dry the bird
• place into your crock pot
• heat water briefly and add in bouillon, minced garlic, lemon juice and pour over bird
• now add seasonings to bird; if you added them before the liquids, they would just wash off
• set the crock pot on low for 8-10 hours, or on high for 4-5

notes:

• i highly recommend using fresh lemons for their juice and to add the slices into the crock while cooking, but i rarely keep them on hand so bottled lemon juice is my go-to for this recipe.

rotini with creamy squash
i find i "match" my side dishes to the main dish, using as many similar tastes, like herbs and seasonings to help tie the meal together.  you could very easily make this without already having leftover squash or using another vegetable mash like potatoes or carrots.  it did make preparation a lot quicker, though.  you could make this with a roux, too; but as i mentioned early on, i like "hiding" vegetables and this is a perfect opportunity to do so.


ingredients:

• 1/2 an acorn squash, roasted or steamed
• 1/2-3/4 C milk
• 1/2-3/4 C liquid from crock pot
• 1 T butter
• same seasonings as bird, but in your desired amount
• 8 oz. noodle of your choosing - minihe picked rotini although i was thinking penne

preparation:

• boil noodles according to package directions, but just until al dente - you will finish cooking them with the addition of the sauce
• while that is going, mash your squash
• mix together squash, liquids, and seasonings in a large 2 cup measuring cup or small bowl
• drain noodles
• add sauce and cook down until reduced to your desired thickness - i think it took mine only 2 minutes
• add butter and serve immediately

Raising Beef

living in the midwest has its perks.  we seriously have some great resources!  meat is in abundance, farmer’s markets are in nearly every town from may until october, we live in place that literally feeds the world.  living in the grain belt is way of life.

minihe and browny

d and minihe doing chores

growing up on a small farm, my life revolved around the seasons of planting, county fair, harvest, and snowmobiling.  my personal favorite was county fair.  it was this experience with 4-H that truly shaped my values as a youth and into adulthood.  furthermore, i was able to, quite successfully, explore my interest in raising and showing beef cattle.  i knew i wanted to marry someone with similar values and experiences that we could ultimately share with our own children.  i found that in d.  we began our own cattle operation a few years ago, and in doing so, began setting up our children to appreciate the hard work and rewards of the farm life.  

part of the reason we began this operation was to supplement our income.  raising our own corn, oats, hay, and straw alleviates overhead costs.  selling the cattle to customers and/or nearby market helps put a little extra cash in our pocket and make the payments on the farming equipment for said overhead costs.  it is definitely a cyclical operation; one part cannot coexist without the others.  the hay and straw operation is also an income builder.  we probably could not run a successful cattle operation without having this resources so accessible.

another reason we took on this responsibility was to keep a freezer full of food.  purchasing meat is expensive.  the quality of meat at some big box and even local grocery stores stock is questionable.  moreover, as i mentioned in my post about my “nearly home-made” cooking style, i like knowing what i’m putting in my body and the bodies of my family.  so many animals are fed unnecessary antibiotics, growth hormones, and sub-par feed.  d takes pride in the fact his animals are all-natural and fed whole-foods from fields we plant and harvest.  we take pride in the fact that we are providing our customers with a product they can feel confident they are consuming without any worries.

if you haven’t considered buying a quarter or half or even a full beef, i highly recommend it.  the cost saving benefits are numerous and are more far-reaching than your own pocketbook:

• you pay a flat fee per pound; this may make hamburger seem expensive, but steaks are way cheap
• you can choose the types of cuts you want, how much burger to have made, how thick to have steaks, etc.
• it comes frozen so there is no wasting of meat that gets forgotten in the back of the fridge
• shelf life is a few years, depending on your freezer capabilities, if you don’t eat through it first!
• it is grown locally, fed from local feed sources, slaughtered by a local meat market - all supporting local businesses and limiting the carbon footprint made from transporting meat in from states away

raising or purchasing beef, or any meat for that matter, from a neighbor, friend, or relative is, oddly enough, a ‘green’ way to live.  in my opinion it’s healthier, more economic, and something to definitely consider the next time you’re standing in front of the spread of meats wanting a better option.

i'm all about giving credit where credit is due!  one of the pictures in this post came from this website:

http://www.energeticbalancing.us/what-is-meat-glue

Nearly Homemade

i have come to realize that my cooking style is distinctly like that of my grandmother’s generation, where whole foods weren’t a trend, but rather the only option.  nutrition is a concern for me, of course, but my main priority is to make food with good, wholesome ingredients that my family will enjoy.  i have also come to realize that i display my love for my family by cooking.  i make special meals for valentine’s day and birthdays, generally a favorite for whoever i’m cooking for.  i have created some beautiful customized birthday cakes for my kids‘ birthdays instead of buying one from a store.  i pride myself in making home-made food items.  

i give chef sandra lee a considerable amount of credit for showing people how they can cook more health-conscious home-made meals that aren’t made of completely home-made ingredients.  i would actually consider my cooking style to be ‘nearly‘ home-made, based on what she considers ‘semi‘ home-made.  i have a few of her cookbooks and regularly consult her website.  i am excited that people are getting back in their kitchens and cooking for their family instead of grabbing a bag full of food from the closest drive-through.

the epidemic of childhood obesity deeply concerns me.  working at a school and seeing what is served daily is scary.  our cooks make nice meals, but there is absolutely zero color deviation from orange-ish yellow.  anyone that knows anything about nutrition knows that a plate that looks like a rainbow is best.  but i also recognize that carbohydrates and corn bi-products are more cost-effective for families and schools.  it is so sad that eating healthy comes at such an expense, but the cost of not eating healthy is far greater.  dare i say - food for thought the next time you (or i) pull out the good ol’ mac and cheese and hot dogs...

what difference does using whole foods make, you ask?  i think a considerable amount of difference.  i can create as delicious a marinade as any popular company out of the similar ingredients, but instead of adding preservatives and chemicals to maintain a shelf-life, mine have the same or better flavors because they are made fresh.  i can create an excellent white sauce without the additional calories of popular jarred versions.  i can add in hidden ingredients so my family gets vegetables without even knowing it.  i know that i can safely add seasonings like salt, pepper, etc. because they haven’t been previously added to the foods.  i know exactly where my meat is coming from because i know the people that raise it.  these are the things i have the freedom to do when i know what is going into our food. 

i am not so crunchy that i only buy organic, mill my own flour, and milk the cow every morning and night.  i, too, throw together quick meals where i can’t control all the elements.  and that’s ok.  remember - everything in moderation.  what i am very conscience about is what i buy, where i buy it, and how i prepare it to preserve as many nutrients as possible.  i love having a beautiful farmer’s market right in town and try to frequent this as much as possible.  i also love the system that many grocery stores have adopted to help people determine healthy choices in their aisles.  (click here to visit fellow bloggers kelsey and eric williams’ blog entry and a link to usa today's article on this very subject.)  

d does not like whole wheat bread, pasta, chips, baked goods, etc.  but thankfully, he eats them anyway.  he’s not a big vegetable fan, but he puts at least one bite on his plate to show the kids that you can still eat something even if you don’t like it.  i have found jessica seinfeld’s process of adding “hidden” vegetables to increase the nutritional value of your dishes highly effective - even d is none the wiser....  (until he reads this, of course.)  i think you have to develop strategies to introduce whole grains, more vegetables/fruits, calcium-rich dairy products, and healthy fats in a way that works best for your family.  i am not claiming to be an expert, by any means; i just know that i feel good about what i’m doing for myself and my family and want to encourage you to do the same if your mealtime choices are lacking in variety, color, and nutrients. 

knowing about proper nutrition is also critical in making good food selections for your family.  i know a considerable amount of information about nutrition, portion sizes, best preparation methods, and so on.  i also know that everything in moderation is perfectly acceptable.  a few marshmallows in a fruit salad will not harm anyone, especially if the fruit is fresh, there are no other added sweeteners, and dressed with yogurt in place of cool whip or cream cheese dip.  real butter in mashed potatoes is perfectly acceptable, especially considering there is “hidden” acorn squash and a sweet potato in the mash and margarine is only one molecule away from plastic.  i would rather use butter than a buttery spread because i know exactly what butter is made from.  anything i can’t pronounce i don’t think i should be putting inside me.  to me, that is what whole-foods cooking is all about.  

does this work for everybody?  most certainly not.  is it always cost-efficient? absolutely not.  does my family always eat their vegetables and like my cooking?  no.  but at the end of the day, i can sleep well knowing i did my part as resident chef to feed myself, my kids, and my husband the best meals i can.  sometimes i have some real flops, but sometimes i have some real wins.  i enjoy challenging myself to recreate restaurant-style dishes in a healthier way.  i relish putting together a meal that is delicious and wholesome.  i love that there is an abundance of bloggers cooking, baking, and embracing this ‘nearly’ home-made way of feeding our families.

i'm all about giving credit where credit is due!  the pictures featured in the post were taken from the following websites:

http://celynnerasmus.com/milk-and-dairy-products-necessity-or-no-go/

http://en.wikipedia.org/wiki/File:Rice_grains_(IRRI).jpg

http://www.alexandracooks.com/2007/11/29/best-buttermilk-biscuits/

http://buymyjuicer.com/your-body-and-antioxidant-foods/

http://atlantahotspot.files.wordpress.com/2011/06/fresh-fruit.jpg

Snow Days, Not School Days

oh how i love snow days!  seriously, i love cozying up and hunkering down, cooking, cleaning, and spending time with the munchkins.  (although, i usually do a little happy dance when naptime rolls around.)  this morning was greeted with a 5:45am one call from the school district announcing the delay, to which i happily turned off my alarm.  then again around 8 i received the coveted cancellation call.  finally around 9 we all woke up and i casually made breakfast (cinnamon raisin pancakes - see recipe to follow) around 10.  don't judge.  we are generally not in a rush on snow days.  after all, where are we going? this was the gorgeous view from our table this morning.  i absolutely love, love, love it when the snow sticks to the branches.  i can't imagine a whole lot of other nature scenes that are more beautiful...  another perk - i caught shemar moore on ellen, and all i can say is YUM!!  

today's snow day gave me an opportunity to practice more positive parenting, too.  as i revealed yesterday, i struggle with parenting two under 4.  but it has become my resolve, not just because a new year has come but because it is high time, to be a better, more patient, kinder parent.  i want to encourage my children to make good choices because of my guidance, not because i yelled loud enough to get their attention.  

anyway, when the dreaded tears and back-talking started as i attempted to serve lunch, which might i add was pretty tasty, albeit incredibly simple, i actually followed through with my threat to remove the children from the table if their refusal to eat continued.  minishe exclaimed, "i'll eat! i'll eat!" when i began to pull her chair out from the table, and shoved some sausage in her mouth faster than i could blink.  when i transitioned my attention to minihe, he asked through his tears, "how many bites do i need to take?".  i sat down in satisfaction knowing that i had just won myself a small battle in the war against my children's most annoying habits - the mealtime breakdown.

as for our unexpected breakfast at home today, the kids literally screamed "pancakes" and trampled each other in a fast scramble to help me assemble them in the kitchen.  as i've mentioned in a previous post, pancakes are literally my children's favorite food.  not only do they gobble them up, but they love to help with the prep work.  minihe loves to crack the egg, scoop out flour, stir everything around... minishe is just content to have her own [empty] bowl and spoon and pretend to get in on the action.  

the inspiration for this morning's cinnamon raisin pancakes comes from the absolutely delectable cinnamon raisin biscuit/muffin my daycare provider made last week.  i have been craving one since.  j is an expert at, well, everything!  i am truly blessed to have such a wonderful childcare provider, and i would also call her my friend.  those of you reading this with children in daycare centers or in-home providers know just how valuable it is to find someone you can trust to have your children's best interest as their number one priority day in and day out.  after all, their work is to fundamentally raise our children while we work.

at any rate, here's this morning's pancake recipe.  why i didn't think of adding these ingredients together sooner is beyond me!!

cinnamon raisin pancakes:

look at how fluffy they are fluffing up!

ingredients: enough to make 12 pancakes

• 1/2 C raisins
• 1 C bisquick mix
• 1/2 C milk
• 1 egg
• 1/2 t cinnamon
• 1 T sugar
• 1 t baking powder (can be omitted but this simple ingredient makes the pancakes really fluff)
• dash nutmeg

preparation:

• before you start your batter, soak the raisins in warm water to plump them up a little
• add remaining ingredients to a bowl and stir to mix
• drain off water from raisins and fold into batter
• heat a titch of oil on a griddle 
• spoon batter onto griddle and flip when bubbles pop and don't fill in
• i served with syrup but i bet a cream cheese drizzle would be excellent (see below)

yes.  i use paper plates and plastic utensils. i abhor washing dishes.

cream cheese drizzle:

• 2 oz cream cheese
• 1/2 C powdered sugar
• 1-2 T butter
• milk to thin
• warm cream cheese, butter, and milk in microwave
• mix, adding more sugar, milk, or cream cheese to desired taste and consistency

Sunday Night Meals

typically speaking, my most elaborate meals are on sunday nights.  i have completed my weekend tasks (hopefully) and love to bring my weekend to a close with a very nice meal.  growing up, sunday noon was always the meal my grandma took the most time and care preparing.  to this day, i still love a deliciously cooked pot roast with root vegetables and brown gravy.  i think it is with this memory that i strive to do my best for my family on sunday evenings, keeping this tradition alive and instilling family meal time in my own children’s hearts.  this week was no exception.

here is my rendition of pork steaks, mashed potatoes, roasted acorn squash, and fruit fluff.  i hope you enjoy it as much as we did!  everybody was a member of the clean plate club tonight!

mashed potatoes ingredients:

• 5-6 small yukon gold potatoes
• 5-6 small red potatoes
• 1/2 C cubed acorn squash with skin removed
• salt, pepper, and parsley to season
• 2 oz. whatever-fat-content-you-want cream cheese
• 1/3 C sour cream
• 2 T butter

preparation:

• after boiling potatoes and squash until tender, drain off water and add remaining ingredients and seasonings.  
• mash or mix with a hand mixer

roasted acorn squash:

• 1 acorn squash
• 1 1/2 C water
• 1/4 C canola oil
• nutmeg, cinnamon, all-spice, ground cloves to suit your taste
• 2 T brown sugar

preparation:

• cut squash in half and scoop out seeds and stringy stuff
• cut into strips and cut strips in half
• remove skin from a few strips and cube for use in mashed potatoes
• place in a baking dish; add other ingredients and toss to mix
• cover with tin foil and bake at 400 degrees for 35-40 minutes; i removed tin foil in last 5-10 to encourage the liquid to evaporate and condense flavors

notes:

i had never eaten squash with the skin on it but it was just fine.  the steaming/roasting left the skin very tender and not chewy or rubbery like i expected.  i did melt a few small pats of butter over the squash after i removed it from the oven and it was really yummy!

pork steaks ingredients:

• 4 pork steaks
• 1 T oil
• s&p

preparation:

• heat oil until smoking on a griddle or frying pan; this could also be done on the grill or broiling pan very successfully
• lay seasoned side down and season the side up with s&p
• flip
• continue frying until internal temperature reaches at least 165* degrees - pork must be cooked at a slightly higher temperature than beef to kill any bacteria; i typically am not too concerned with this but as this meat was not our own, i took extra precautions. 
• total cooking time was right around 15 minutes
• *Since originally writing this, the USDA relaxed on their guidelines and the new recommendation for pork is 145 degrees Fahrenheit for internal cooking temperature.

notes:

i saw these greek seasoned pork steaks at the grocery store for a very reasonable price (approximately $2 for 2 steaks).  although i'm not a pork fan i picked them up and thought i'd give it a whirl.  it was interesting to eat supermarket meat after only consuming home-raised; something i don't especially care to do again, but these were ok considering what my taste buds are programmed to like.

fruit fluff ingredients:

• fruit on hand - i had apples, bananas, and a can of tropical fruit mix
• 1/2 mini marshmallows
• 1 t lemon juice (this is an excellent way to protect against browning of apples and bananas before you serve them)
• 1/2 vanilla yogurt (a great way to get some additional protein and calcium into our tummies)
• 2 T cool whip (i find this helps give it a fluffier texture)

preparation:

• mix ingredients together in a bowl and place back in the fridge to remain chilled until served

notes:

my grandma also used to add a little miracle whip, probably something like 1-2 T to her fruit salads in addition to the yogurt or cool whip.  that extra tang was different and i always liked it.  d, however, does not think miracle whip belongs in a fruit salad, so i don’t include this ingredient anymore.  sounds a little gross, but seriously give it a try sometime!

Quick Weeknight Meals

i adore meals i can get on the table in under 30 minutes.  in fact, this is primarily the type of meals i make.  this week was a whirlwind and at the end of the month, and i was scraping together what was left in the fridge and pantry.  despite this, i had some winners!  the recipes that follow are eggs benedict, bake deli sandwiches, and sausage and biscuits.

eggs benedict: on the table in under 15 minutes, this quick fix was yummy!

ingredients:

• eggs - as many as you need to serve your family; we used 6
• bread slices for toasting

mock hollandaise sauce--

• 1/2 C miracle whip or mayo
• 1/4 C sour cream
• 1 T mustard
• 2 T lemon juice
• dill and thyme to your taste
• milk to thin

preparation:

• boil a pot full of water; salt boiling water
• crack an egg into a measuring cup and very carefully pour into boiling water
• boil 2-3 eggs but make sure egg has enough room to "breathe"
• once egg floats freely, remove from boiling water with a slotted spoon
• meanwhile, add miracle whip/mayo, sour cream, mustard, lemon juice, dill and thyme to another small pot, heating through; add milk to thin to your desired consistency
• toast and butter bread
• serve egg on top of toast, slather a little mock hollandaise sauce and enjoy!

baked deli sandwiches: a very quick, but delicious take on the typical deli meat and cheese sandwich.  i love reading other people's blogs and this recipe is my adaptation from karly's buns in my oven baking blog.

ingredients:

• buns 
• 4 slices of deli meat per bun (i used a combination of 2 slices turkey and 2 slices roast beef)
• cheese slices (i folded the slice into 1/4's and placed two of the small squares on top of each meat pile
• 1/2 C melted butter
• 1 t ground mustard
• 1 t poppy seeds
• 2 t onion flakes or 1 t onion powder
• 2 T worcestershire sauce

preparation:

• slice buns open and place bottoms in a pan that accommodates your number of sandwiches
• layer meat, followed by cheese
• place bun top on sandwich
• mix melted butter, mustard, poppy seeds, onion flakes/powder, sauce and pour over buns.
• cover with tin foil and bake at 350 degrees for 15 minutes.

sausage and biscuits: my uncle gordy from omaha makes exceptional sausage and biscuits at our thanksgiving get-togethers.  no matter how much i try to reconstruct this recipe, it is never quite as good as his.  this recipe came as close as i have gotten yet, though!

sausage and gravy ingredients:

• 1/2 lb bulk pork sausage
• 1/2 lb italian pork sausage
• 1 t lawry's seasoning salt
• 1/2 t garlic salt
• 1/2 t pepper
• shake of red pepper flakes
• 2 T corn starch
• 1 1/2- 2 C milk

preparation:

• cook sausage with seasonings, draining any ridiculous amount of grease off. (i left a little grease so i wouldn't have to add butter to create the roux)
• when thoroughly cooked, add corn starch, stirring into meat
• after 30-60 seconds, add cold milk, heating on medium low until the gravy reaches your desired consistency.

biscuit ingredients:

• 2 1/4 C bisquick mix or any bisquit mix of your choice
• 2/3 C milk
• 1/2 C shredded cheese
• 1/2 t minced garlic
• 2 T butter

preparation:

• mix all ingredients together in a bowl
• drop by spoonful onto a baking sheet
• bake for 9-12 minutes in a 400 degree oven

serving suggestions:
gordy serves his sausage biscuits and gravy with hard-boiled eggs, green peppers, and onions.  adds another dimension of flavor!

Broccoli Cheese Soup with Potatoes - Slow Cooker

with a basketball game this last week that i had the joy of taking minihe along to, i planned ahead with a crock pot waiting for us with this winter favorite.  a special thank to my fil (father in-law) for actually getting out the crock pot and starting it up for me since i forgot!!  :)


i looked at probably ten different recipes for this kind of soup and found everything on the spectrum - things that were incredibly rich and incredibly bland; different ways to increase the thickness and creaminess.  i finally decided on the following hybrid.  i did all of the prep monday night while waiting for my shrimp to cure in their marinade so all i had to do in the morning was turn the crock on.


broccoli cheese soup with potatoes - slow cooker:
prep time - 30 minutes
cook time - 8-10 hours (on low) 4-5 (on high)
ingredients
3 heads broccoli, trimmed and chopped into small chunks
4 carrots, peeled and cut on the angle 
*the angle cut is probably not necessary but i think it looks nice when i eat soups that way in a restaurant, so when in rome, right?
1 medium onion, finely diced
10 small potatoes, peeled and quartered
*i happened to have both red and yukon, so i used 5 of both and, as you can see, they are fairly small
*you could also use other vegetables like celery, corn, peppers...
*i bet bacon would be good in this, just make sure to fry it first and crumble it in, reserving a few pieces to crumble fresh when you serve the soup
1 C velveeta cheese, cut into 1" chunks
1 1/2 C milk
2 C chicken or vegetable broth
*i didn't want to use sour cream, cream cheese, creamed soup, more velveeta, or more milk to save on some extra calories, fat, and so on, but i did need some more liquid...  see preparation for how i plan to make the soup creamy without the use of these ingredients
2 T butter
s&p
other choice of herbs/seasonings you enjoy


preparation:
throw everything in the crock pot
cook on low for 8-10 hours or on high for 4-5
when done, remove approximately half of the soup and let cool slightly
place in small batches in the blender, and run until smooth
add back to the crock
serve and enjoy!


let me know if you have any recipes similar or what you do with a soup like this.  i think had i had more time, this would have been delicious with some seasoned croutons or oyster crackers...  i'll be trying that next time!

Lemon Garlic Shrimp and Butter Noodles

as promised this afternoon on facebook, here is what was for supper tonight at reeder ranch!  at the bottom is a picture of the finished meal, served with steamed green beans and fruit salad.  the fruit salad is my grandmother's concoction, and i cannot locate it in my recipe box.  i'll post it sometime later this week after grandma emails it to me.  the kid's call it frozen cupcakes and go crazy for them!


lemon garlic shrimp and butter noodles:
preparation time - 35-65 minutes
cooking time - 10 minutes


basic ingredients:
thawed shrimp
*enough to serve your family; i used 1/2 pound but probably could have done the whole pound... i'm trying to cut back on my portions, so it's also probably fine that i didn't use the whole package :)
*could use uncooked, but pre-cooked makes the process faster and more cost efficient
8-10 oz. thin noodle (spaghetti works fine)
*again, use as much as needed for your family. i had a 32 oz. box of vermicelli and used about a third.


shrimp marinade:
3-4 T lemon juice
2 T honey
1 T oil
1 T minced garlic
1 T soy sauce
sprinkle ground mustard
sprinkle salt
sprinkle red pepper flakes (optional)


butter noodles:
3 T butter
medium palmful parsley flakes (1/2-1 T?)
small palmful garlic salt (1/2 t?)
extra small palmful basil leaves (1/4 t?)
1-2 T leftover marinade, if desired
serve with a sprinkle of parmesan, if desired

preparation:
thaw, remove tails, rinse and pat dry shrimp 
*i remove tails because of the kids, but if you like it with tails on, by all means, do what you like...
mix with marinade and let sit for 30-60 minutes
prepare grill pan for skewered shrimp or frying pan for sauteed shrimp 
boil water, adding 1 T oil, 1/2 t salt to water 
*rachael ray says that the oil prevents the noodles from sticking to each other and the only time to season the noodles is in the boiling process
follow package instructions to prepare noodles
after adding noodles to water, heat pan for shrimp
*avoid overcooking pre-cooked shrimp or it gets rubbery
drain off water and immediately add butter, parsley, basil, garlic salt, and marinade
toss to melt butter
sprinkle with a dash of parmesan and some fresh parsley right before serving

Molasses Cookies

i have been promising minihe we'd make cookies for a while now but things just didn't work out for us - naptime, suppertime, bathtime...  i love molasses cookies but have never made them myself. probably because i don't happen to keep molasses on hand, but with seasonal items, like molasses, in stock and highly visible, i thought this would be a delicious project for the two of us.  the recipe is not my own, although i did have to use golden brown sugar instead of dark since that's what i had on hand. i also only had whole cloves instead of ground so i neglected that ingredient from my batter.  i used a tiny, itty, bitty sprinkling of nutmeg instead.  they're similar, right?   click here to view the website where this comes from.  

dry ingredients:

2 C flour
1 t baking soda
1/4 t salt
1 t cinnamon
1 t ginger
1/2 t ground cloves (omitted)
preparation:
wisk together in a bowl and set aside

wet ingredients:

1 stick unsalted butter
1 C dark brown sugar (i used golden)
2 T oil
1/3 C molasses
1 egg
1/2 t vanilla
preparation:
beat butter and sugar until light and fluffy, 2-3 minutes. scrape sides and bottom of bowl frequently.
add remaining liquid ingredients and beat until incorporated. scrape sides and beat briefly.


combine:
add flour to liquid bowl, beating with each addition.
refrigerate for a minimum of 2 hours or overnight.  this step is important because the batter is sticky and extremely difficult to work with.


bake:
preheat oven to 375 degrees.
cover baking sheet with parchment paper
place 1 C sugar in a bowl
roll dough into 1" rounds and then roll in sugar
using the bottom of a glass, flatten each round slightly
bake 9-10 minutes or until tops start to crackle
cool on a wire rack

don't these just look delicious?

more, please!

 fish is a dish i am not confident in my ability to prepare.  i have tried boxes of breading, countless cookbooks, consulted websites, all with an inconsistent level of success.  tonight's recipe worked out beautifully and ironically, i followed no recipe at all...  three of the four of us were members of the clean plate club, in fact!  i'll divide this recipe out a little bit differently than previous posts...


breading: mix the following in shallow pan
spattering of seasoned bread crumbs (probably 1/2 c)
2 T corn meal
2 T flour
1 t parsley
sprinkling of garlic salt
s&p


in a bowl, wisk together 
3/4 c milk
2-3 T sour cream
1 t lemon juice


fish:
tilapia fillets to fill your family, i think i fried 6 and could have gotten away with 4 or 5...
thaw fillets, rinse well, and pat dry


tartar sauce:
3/4 c miracle whip
1/4 c sour cream
2-3 T finely diced onion
1 T relish
1 T lemon juice
1 t dill
1 t parsley
s&p


mix all ingredients in a small bowl while fish is thawing to allow flavors to marry longer.


preparation:
in a skillet, heat 2 T oil
dip fillet in milk, dredge in breading, place on skillet
fry until golden and flip, total time around 7 minutes
*i am always concerned about cooking fish completely so i err on the side of over cooking...