All Home Cooking: Weight Watchers Style

Really getting creative here...

2011-04-14T17:42:00.000-04:00

So last fall, I picked up this box of instant hot apple cider mix packets.

Let's just say they didn't go over swimmingly in my house.

So they're still here.

I wanted to make sugar cookies for my sugary-sweet children. Then, I spied the apple cider packets in the pantry.

And I thought, "I wonder what that would be like."

So I made cookies. With apple cider mix in them.

I wonder if anyone will bravely try this "recipe" of mine...

Ahem...Apple Cider Cookies

What You Need:

3/4 cup softened butter
2/3 cup granulated sugar
4 individual packets of apple cider mix
1 large egg
1 tsp vanilla extract
2 tsp baking powder
1 1/2 cups all-purpose flour
cinnamon and sugar for rolling the cookies

How it's Done:

Preheat the oven to 375 degrees.
Beat butter and sugar and cider mix. Add egg and vanilla. Then, add baking powder and flour.
Roll into balls slightly smaller than ping pong balls. Roll in sugar.
Bake ten minutes.

Use It or Lose It Day 5

2011-04-12T07:22:00.000-04:00

No recipe to share today, but I wanted to update anyway to show what we used today.

Breakfast: cottage cheese, egg, and whole wheat toast with butter

Lunch: refried beans (from last night's pinto beans) with Flat Out wrap and Queso Fresco; cucumber slices

Dinner: turkey burger on whole wheat bread (no buns!); oven-baked potato wedges; brussels sprouts

Snack: fruit cocktail

Pinto Beans in Smoky Tomato Sauce (Use it/Lose it day 4)

2011-04-11T10:12:00.000-04:00

Breakfast: Cheese Grits and milk

Lunch: Fried Rice (using the one portion of Steak Em I have left, along with the veggies in my house right now)

Dinner: Pinto Beans in Smoky Tomato Sauce (recipe follows) with rice and green beans

Snack: Applesauce with cinnamon sprinkled on top

Pinto Beans in Smoky Tomato Sauce
(Whole sauce recipe is 3 Points Plus value)

What You Need:

2 cups chopped tomatoes
1 Tbsp olive oil
1/2 a large onion, chopped
1 Tbsp minced garlic
1/2 Tbsp chipotle powder
salt and pepper to taste
cooked pinto beans (1 cup per person should do)

How it's Done:

Sautee the onion in the olive oil until soft (about five minutes). Add the garlic, cooking and stirring another 30 seconds. Stir in the seasonings.
Serve with pinto beans & rice. Queso fresco is excellent on top.

Onion Dip with Greek Yogurt (Use it/Lose it day 3)

2011-04-10T11:18:00.000-04:00

So far, so good! We've got plenty of food and haven't had to get too creative. Here's what was on the menu for day three:

Breakfast: Blueberry Buttermilk Bread; vanilla yogurt with blueberries; milk

Lunch: Boiled Water; apple wedges with peanut butter

Dinner: Beef Stir Fry over Rice (used the flank steak from the freezer, the Meyer lemons (called them "oranges") in my produce bin, the Green Giant teriyaki vegetables from the freezer, some fresh broccoli, onions, soy sauce, ginger, and cornstarch to make this)

Snack: Onion Dip with cucumber slices and raw broccoli (recipe follows)

Onion Dip - 1 Points Plus value per serving
Serves 12

What You Need:

1 cup minced onion
2 cups plain low-fat Greek yogurt)
1/4 cup chopped parsley
1/4 cup chopped chives
salt and pepper to taste

How it's Done:

Combine all the ingredients in a bowl. Cover and chill overnight (or all day).
Serve with veggie sticks, crackers, bread cubes...whatever!

Blueberry Buttermilk Bread (Use it/Lose it day 2)

2011-04-09T09:16:00.000-04:00

Breakfast: "fried" egg, cottage cheese patties, milk, and toast with butter

Lunch: Blueberry Buttermilk Bread (recipe follows), cheddar cheese cubes, and kiwi

Dinner: cheese ravioli in a light Parmesan white sauce, green beans

Snack: apple wedges

This bread is hearty, with a nice biting texture to it. It's not as soft as many blueberry breads, making it ideal for a nontraditional lunch feature...or perfect for brunch. The oats and oat flour add to the texture, and the buttermilk gives it a delicious flavor. Also, most quick bread recipe serving sizes are dismally small. Not this one. I calculated the Points Plus value based on eight servings...a wonderful slice size for this loaf.

Blueberry Buttermilk Bread - 4 Points Plus value
Serves 8

What You Need:

1 cup frozen blueberries (or fresh...I had frozen on hand) tossed with 1 Tbsp flour
1 1/2 cups all-purpose flour
1/2 cup rolled oats, plus 1/4 cup oat flour (process oats into a flour and then measure it)
1/4 tsp sea salt
3/4 cup granulated sugar
1 Tbsp baking powder
1 tsp vanilla extract
1 cup buttermilk (you can use 1 Tbsp lemon juice or vinegar in a cup of milk, if you prefer)
2 large eggs, lightly beaten

How it's Done:

Preheat oven to 350 degrees. Lightly spray an 8x4" loaf pan with nonstick cooking spray.
In a large bowl, combine the flour, oats, oat flour, salt, and baking powder.
Add the eggs, buttermilk, and vanilla. Stir only until combined.
Gently fold in the blueberries.
Pour into the loaf pan. Bake 55 to 60 minutes, until pick inserted near center comes out mostly clean (a few crumbs or blueberry can be expected)
Cool completely. If you can help yourself, don't eat the loaf until the next day. Quick breads are always better on day two, after they've had a chance to age.

Use it/Lose it Day One

2011-04-08T12:35:00.000-04:00

Okay folks. Here we go. The "Use it or Lose it" personal challenge has begun. Here are the results from day one...

Breakfast: Greek yogurt with granola and bananas

Lunch: pita bread toasted in olive oil and sprinkled with sea salt, sliced cucumbers and bell peppers, with Greek yogurt-onion dip (recipe coming soon).

Dinner: Spanish Black Beans and Rice (recipe follows) with sour cream and cheddar cheese; steamed broccoli

Snack: apple wedges with natural peanut butter

Spanish Black Beans and Rice - 8 Points Plus value (does not include sour cream or cheese)
Serves 6

What You Need:

1 cup dried black beans (sorted and rinsed and soaked overnight)
1 large onion, minced
1 large bell pepper (I chose red), diced
1 Tbsp minced garlic
2 Tbsp olive oil
1 Tbsp salt
fresh cracked black pepper to taste
1 cup chopped tomato

How it's Done:

Cook the beans until almost tender. Puree half of them and return to pot.
Meanwhile, saute the onion and pepper in olive oil until tender (about five minutes). Add the garlic and cook and stir another minute or so.
Preheat your oven to 350 degrees.
Stir in the tomato, beans, and rice. Tranfer the mixture to a 2 quart baking dish and put it in the oven. Pour water over the mixture until it's completely covered with water.
Bake, uncovered, for an hour to an hour and a half, until rice is cooked through. Add more water as needed.
Let cool a few minutes before sprinkling with cilantro or chives or parsley, slicing into squares, and serving.

Use It or Lose It

2011-04-07T19:17:00.001-04:00

Normally, I don't play the "pantry challenge" game, where a home cook works diligently to use up what's on hand instead of going shopping. I appreciate the sentiment, but what do you gain? You end up with an empty pantry and have to spend more all at once than usual to replenish it.

No, I prefer to shop regularly and keep a well-stocked pantry.

Usually.

But I find myself in the position of needing to use up what's on hand, because we're moving to Germany in about ten weeks.

It's use it or lose it time. Well, no. That's not quite accurate. It's use it or donate it time.

I'm going to spend the next ten weeks making meals out of what's on hand (and buying fresh foods as needed, such as fruits, vegetables, dairy, eggs, and bread). I'll update as frequently as I can and share my menu with you.

Whatever's left right before we leave Georgia will be donated to a local food bank.

Here's what I'm starting with:

Pantry:

Baking Goods:

12 pounds flour (some all-purpose and some whole wheat)
3 pounds granulated sugar
1 pound confectioner's sugar
1 pound light brown sugar
roughly 500 packets of Splenda
~~20 packets of Truvia~~
1 1/2 cups egg replacer
a small box of baking soda
brand-new can of baking powder
3 pounds masa harina
2 pounds corn meal
1 cup walnut halves
12 oz unsweetened shredded coconut
box of unflavored gelatin
1 1/2 pounds all-vegetable shortening
can of cooking spray
about 1 1/2 liters extra virgin olive oil

beans & rice

2 1/2 pounds dried black beans
2 pounds dried great northern beans
~~1 pound dried pinto beans~~
1 pounds dried lentils
5 4 pounds white sushi rice
2 1/2 pounds organic harvest medley rice

Breakfast stuff:

most of a box of Fiber One Raisin Bran Clusters
1 cup oat bran
1/2 pound of grits
1 pound of old-fashioned oats
~~6 oz cherry vanilla granola~~
~~4 ox chocolate delight granola~~
enough Fiber One pancake mix to make about 8 pancakes

Beverage stuff:

4 3 packets of Crystal Light
a box of iced tea bags
an unopened box of apple cider mix
~~enough mocha mix for four to six cups of mocha~~

Canned / Boxed goods:

2 large cans diced tomatoes
a large can of fruit cocktail
small can cranberry sauce
1 box Betty crocker instant potatoes
2 boxes instant pudding mix
popping corn
popping corn oil

Pasta:

~~4 servings easy mac~~ (I know, I know)
1/3 pounds mini rotelle wheels
1 pound mini farfalle
1 pound whole wheat rotini
1 pound elbow macaroni

Plus various spices and seasonings.

Freezer

~~12 oz frozen blueberries~~
~~1/2 pound fordhook lima beans~~
32 oz All Whites
frozen minced parsley and chives
coffee beans
~~box of Green Giant teriyaki vegetables~~
~~1 serving of peas and corn in herb butter sauce~~
~~cheese ravioli~~
pork roast
box of turkey burgers
1 pound Brussels sprouts
1 pound corn
large chicken
~~flank steak~~
family pack chicken drumsticks
~~1 or 2 servings of Steak Ems~~
~~some marrow bones for the dogs~~
5 lb black eyed peas
5 4 pounds green beans

Because the stock is constantly changing, I won't list the contents of my fridge. It has lots of fresh fruits, veggies, butter, eggs, milk, cheese, yogurt, and condiments, and always will (well...the very last week we'll be lacking, I'm sure).

~~Another benefit of doing this? The potential government shutdown will impact my husband's Army pay. If we go into shut down mode, we get no pay. Fun times.~~ (phew)

So here goes. I've got a recipe for Spanish black beans and rice to share with you tomorrow...and some blueberry bread this weekend!

Getting Back to Business

2011-03-27T13:58:00.000-04:00

Thank you for all of your support in this difficult time. I'm getting to a place where my medications are levelling out in my system and I feel pretty good. I've been so sick of being out of commission! It was really nice to get back in the kitchen and create a meal today. I hope you enjoy it! ...and expect more, because I'm ready to get back to cooking!

Spanish tortilla is a potato and egg dish, not a tortilla like we use in Mexican cuisine. Don't worry about all the olive oil you use making it. Once you drain it off, it ends up only being 1/4 of a cup for six servings.

Spanish Tortilla
Serves 6 (5 Points Plus value per serving)

What You Need:

1 cup olive oil
1 lb peeled and thinly sliced potatoes
1 medium onion, thinly sliced
8 large eggs, beaten
salt and pepper to taste

How it's Done:

Heat the olive oil in a large skillet over medium heat until it glistens. After a few minutes, add the potatoes and onions, turning them over with a spatula to coat evenly. Season with salt and pepper.
Cook the potatoes and onions, turning every few minutes so as not to allow them to brown. You want the potatoes to soften so that they are easily pierced with a fork.
Meanwhile, beat the eggs and season them with salt and pepper. Heat your oven to 350 degrees (this is the easiest way to finish cooking the tortilla).
Once the potatoes are fork tender, drain them in a colander over a bowl, reserving the oil.
Pour about two tablespoons of the reserved oil back into the skillet and return the potatoes and onions to the skillet. Place over medium heat.
Pour the beaten eggs over the potatoes. Cook, undisturbed, about eight to ten minutes at medium-low, until the edges are set.
Slide your spatula around the edges and under the tortilla to loosen it from the skillet.
Move the skillet to the preheated oven and finish cooking (about ten minutes).
Slice and serve.

I Have..

2011-03-07T08:07:00.000-05:00

a post I'd love for you to read. It will help explain where I've been. Later, I'm making slow cooker cheeseburger soup, a recipe I intend to share with you here. Once again, I appreciate your support and patience. This has been a trying time for my family and me. Hang in there with me. Recipes are coming back. :) I miss you!!

Weekly Shopping Trip + Lupus

2011-02-22T09:29:00.000-05:00

Just to catch you up: I've not been posting really at all lately, save for some shopping trip reports and a giveaway. I have been cooking. Yesterday I made a delicious meal that I couldn't get a picture of but am going to repeat next week just so I can share it with you.

But mostly, I've been in bed.

I'm in the process of being diagnosed with lupus. I guess it's early to say that, as it can take years to diagnose. But all my symptoms seem to point to lupus. I'm exhausted all the time, and that's the worst part. I see the rhumatologist at the end of March. Hopefully, he will have some treatment for me.

Until then, please be patient with me. I'll do everything I can.

Now then...

My weekly shopping trip. $20 just doesn't go very far these days when you want to buy only natural foods, does it? Sure, I could coupon myself to death and get huge deals on dry cereals, cake mixes, cookies, and stuff like that. But try to stay on the outside of the aisles and stay in budget. Tricky stuff! It takes planning and sale hunting! Here's what I got for just under $20 this morning:

I could have used some lunch meat but I couldn't afford the natural stuff so I went without instead. Here's my list with prices:

cheddar sliced cheese, 8 oz $1.69 plus 50 cent coupon on the shelf
whole wheat tortillas (8 pack) $1.29
Rudi's organic whole wheat bread $1.99 plus a 50 cent coupon on the shelf
pure maple syrup $4.09
pummelo (giant sweet grapefruit from what I gather, first time trying) $2.00
cantaloupe $1.68
Empire apples on sale for 50 cents a pound - 2.95 lbs $1.48
cucumber 69 cents
gallon 1% milk $2.79
family size orange juice concentrate $1.89

total with surcharge $19.57

I am really trying to stay away from processed foods as much as possible. I can't stop buying them completely (I mean, I could, but my quality of life would decrease) but I am careful about which ones I spend my money on. I don't do diet foods at all. Doing Weight Watchers without diet foods is not only more satisfying, but it's also showing me superb results on the scale!

Monthly Shopping Trip

2011-02-17T08:03:00.000-05:00

I did my big monthly shopping trip over the last couple of days. Here's what I bought and what I spent:

Commissary:

Babybel Cheeses (2) $4.78
Instant Fat-free Milk $6.96
Sharp Cheddar Sticks $2.50
Low-fat Mexican blend cheese $1.89
Low-fat Italian blend cheese $1.89
Salted Butter $2.89
Low-fat Cream Cheese $1.79
Ice Cream (4) $10.37
Boxed Frozen Vegetables (4) $3.96
Bagels (2) $1.50
Lunchmeat (ham and chicken) $3.50
Personal Care Items (several) $19.50

Total with Surcharge = $67.01

Publix Trip #1

10-grain bread $2.00
15-grain bread that I thought was on sale but wasn't $3.89
diet cola $.79
bananas (2.5 lb) $1.70
blueberries $2.99
strawberries $2.99
Greek yogurt $3.99
natural peanut butter $2.69
ricotta cheese $2.19
frozen squash $1.39

Total with tax $25.36

Publix Trip #2 (to take advantage of some sales this week)

frozen garlic bread (2) $2.79
Simply Orange with Pineapple (2) $6.00
bananas (2.86 lb) $1.97
sliced cheese (cheddar and muenster) $4.00
strawberries (they're so good right now!) $2.99
pizza crust that I thought was on sale but wasn't $4.79
frozen boxed vegetables (3) $3.00
fresh steam-in-bag veggies (stir fry mix and cauliflower) $2.00
popping corn (2) $4.69
Publix brand toilet paper $.01
diet coke (2) $3.00
vitamin water zero $1.49
pizza crusts that WERE on sale (2) $3.69

Total with tax = $47.29

Three trip total = $139.66

I'll need another couple of trips for more fruit, some milk, and some eggs, throughout the month. But I'm really pleased with how my budget is shrinking. I owe this to stocking up on sales, mostly, but also proper planning. I don't use coupons, for the most part.

CSN Giveaway WINNER!

2011-02-14T06:31:00.000-05:00

Happy Valentine's Day, Lovelies!

The winner of my latest CSN Stores giveaway is......

Andrea, congratulations! I'm so happy for you! I hope you enjoy your prize!

If you didn't win, don't lose heart. I'll host another giveaway really soon!

A Valentine's Day Present for my Readers

2011-02-07T08:41:00.000-05:00

It's time for a....

GIVEAWAY!

Dear Friends,

This will be our second Valentine's Day together! Thank you for visiting my humble little blog. Thank you for your encouraging comments -- I love it when you leave me notes! To celebrate YOU, readers, I've teamed up with CSN Stores again. I'm giving away a $50 code good at any of CSN's 200+ sites!

What will you use your code for? It's up to you! Here's how to enter:

Be a public follower of this blog via Google Friend Connect. This is mandatory for entry. Leave a comment. Be sure I can contact you, either via your Blogger profile or by leaving your email address in your comment.
Extra Entry: Leave a link to the product you'd most like to buy from any CSN site. Again, make sure I can contact you if you're the winner!
Another extra entry: Tell me how you plan to celebrate Valentine's Day this year, either with your partner or your child, or your friend, or yourself!

This giveaway is open to US residents only. I will use Random.org to select a winner from all entrants on Sunday, February 13, 2011. All entries must be received NO LATER THAN 11:59 p.m. Eastern on Saturday, February 12, 2011.

Best of luck! And thanks again!

Spicy Lentil & Sausage Soup

2011-01-28T07:54:00.000-05:00

Ode to a Lentil

Lentil, your wholesome.
Lentil, you're tasty.
Lentil, you make my
Dinnertime hasty.

Okay, so I'm no Robert Frost. But I do love me some lentils! And what's not to love? They're nutritional powerhouses. They're just about as cheap as food comes these days. They're versatile. They're quick. And they're delicious. This soup has just three main ingredients, yet the flavors that come out of it suggest a much more complex recipe. Warm your belly and your taste buds this winter. Belly up to a bowl of lentil soup. Here's a great way to make it.

Spicy Lentil & Sausage Soup
Serves 4 or 6 (8 Points Plus value at 4 servings; 5 Points Plus Value at 6 servings)

What You Need:

1 lb turkey sausage (hot is what I used)
1 cup dry lentils
6 cups chicken stock (homemade is best by far)
salt & pepper to taste

How it's Done:

Brown the turkey sausage, but do not drain when you're done.

Add the chicken stock.

Add the lentils.
Bring to a boil. Reduce heat. Cover and cook, stirring occasionally, for about 30 minutes, or until lentils are tender but not mushy.

If the soup is too thick, add more stock. I like mine thick. Salt and pepper to taste before serving.

One year ago: Buttermilk Bread

Menu Plan: 1/26 through 2/2

2011-01-27T09:57:00.000-05:00

A day late, but here nonetheless. Here's my weekly menu plan for dinner:

Wednesday (yesterday): Pasta with Vodka Sauce

Thursday (today): Crock Pot Italian Chicken & Veggies on Rotini; Whole Wheat dinner roll

Friday: Burgers on Sandwich Thins & Sweet Potato Oven Fries

Saturday: Spanish Tortilla & baked apple pancake

Sunday: Classic American Pot Roast

Monday: Leftovers

Tuesday: Lentil Soup with Turkey Sausage

Wednesday: Steak, Fries, Broccoli, and Dinner Rolls

What's on your menu this week? Are you trying anything new?

Pasta with Vodka Sauce...on Weight Watchers!

2011-01-27T08:46:00.000-05:00

I want to take minute to talk to you all about one of most dieter's pet peeves. The ever-present Food Police. You know the type. They are always asking things like, "Should you be eating that?" or "Are you allowed to eat that on Weight Watchers?" or "Isn't that high in fat/calories/carbs?"

First: If you love a person and truly have their best interest at heart, phrase the question nicely, calmly, and in a caring manner. We might still snip at you, but your intentions will show through and we'll appreciate the support. I mean, if I was about to sit down to a pan full of brownies, I'd want my husband to ask me if I really thought that was a good idea. I would want the support.

But if I'm sitting down to a brownie a la mode, with a big ol' grin on my happy face, I've already counted the points values for those items on my plate. I've planned. I've sacrificed. And gosh darn it, I'm going to enjoy every bite of it.

And I'm allowed to eat whatever I want to eat. Even brownies. Even a la mode.

And so Food Police asking if I can/should/really want to/am allowed to eat that decadent dessert are just nosy and rude.

Weight Watchers isn't about deprivation. As a matter of fact, we're encouraged to treat ourselves, however we see fit, every week, even!

This recipe uses vodka sauce. Vodka sauce has heavy whipping cream in it! Yes, even heavy whipping cream has a place in Weight Watchers.

This is a Weight Watchers recipe, mildly modified to suit what I had on hand. And it goes from pan to table in the time it takes to cook the pasta!

Pasta with Vodka Sauce
Serves 6 (9 Points Plus value per serving)

What You Need:

12 oz pasta (penne is traditional but use what you have)
2 Tbsp extra virgin olive oil
1/4 cup minced onion
2 cloves garlic, minced
3 Tbsp tomato paste
1/4 cup chopped fresh parsley
salt & pepper to taste
1/4 cup (2 oz) vodka
1/2 cup heavy whipping cream

How it's Done:

Cook pasta al dente and drain.
Meanwhile, heat the oil in a skillet over medium heat. Saute' the onion and garlic for three minutes.
Add the tomato paste, parsley, salt, and pepper. Cook and stir for about five minutes, scraping the bottom of the pan.

Pour in the vodka, cook and stir, scraping the bottom of the pan, for three minutes.

Reduce the heat to low and stir in the cream. Cook and stir three more minutes.

Toss sauce with the pasta. Yields about one cup per serving.

Announcing Something Exciting...

2011-01-24T10:36:00.000-05:00

What would you do with a cool $50 from CSN Stores? Would you pick up a new laptop messenger bag?

Or maybe you're in the market for a new baker's rack. This one would look stylish in the kitchen!

No matter what you're looking for, you can find it at csnstores.com. I've been fortunate to work with CSN stores as a preferred blogger for several months now, doing giveaways and reviews. I think very highly of the company, and I look forward to giving one of my lucky readers the chance to get to know CSN Stores, too. Look for the giveaway very soon!

Breakfast for Dinner

2011-01-23T18:54:00.000-05:00

A really great way to stretch your grocery budget AND to make your family think they're getting a great treat is to serve breakfast for dinner. I do it once a week now. I was afraid that when I started Weight Watchers, I'd have to give up my breakfast for dinner routine. As a matter of fact, I thought I'd have to give up a lot of things.

As it turns out, I gave up nothing, except for 35 pounds so far (since mid-September). I still eat everything I used to eat. I just watch my portion sizes. I have never, not once, felt deprived, or "on a diet" since beginning with Weight Watchers. And that's key to sticking to a weight loss plan, isn't it? Feeling satisfied!

Last night, we had pumpkin waffles (two waffles each, for just 5 points!) and baked apples. It was delicious, satisfying, and belly-warming on that cold winter night. I want to share with you the recipe for baked apples. I modified it slightly from the original Weight Watchers recipe, but the Points Plus value remains the same.

Baked Apples
serves 6 (5 points each)

What You Need:

6 apples (I used red delicious, because they were on sale!)
12 Tbsp raisins
1 Tbsp ground cinnamon
1 cup apple cider
2 Tbsp maple syrup
1/4 cup fat-free vanilla yogurt
2 Tbsp chopped toasted pecans

How it's Done:

Preheat your oven to 350 degrees.
Cut a small slice off the bottom of each apple, so that it stands up straight in your baking dish.
Scoop out the core with a knife and spoon or a melon baller, but leave the bottom intact.
Fill each apple with 2 Tbsp raisins. Sprinkle them with the cinnamon.

Combine the cider and maple syrup. Pour this around the apples.
Bake, uncovered, for about an hour. Baste the apples with the syrup/juice mixture every ten minutes.
Top each apple with 1 Tbsp yogurt and 1 tsp chopped pecans. Serve immediately.

Pardon My Dust

2011-01-22T17:27:00.000-05:00

...I'm changing some things on the blog. Weight Watchers is important to me. It's already helped me to lose over 35 pounds. Now, I'm reaching out and sharing my journey. You can expect home-cooked, healthy recipes. No weird processed foods. No added fiber (Fiber One..blech!). Just the same good stuff as always... with Points attached.

I'm looking for new blog design items right now, so we're going to have a period of awkward adjustment.

It's gonna be a great year!

Michelle

Saturday Baking

2011-01-22T12:42:00.000-05:00

I got myself a little present. A pizelle maker. I've been waiting until Saturday to use it, because my Weight Watchers Points reset on Saturdays, and it's the day I've designating for relaxing my eating AND for baking.

So I made some yummy cookies.

This is a messy project. Keep a wash cloth handy.

I first tried a pizelle at the home of an Italian friend. She made traditional, anise-flavored cookies. I was impressed not only with the flavor, but also the texture of the cookie and its presentation.

Ever since then, I've wanted a pizelle maker. I got mine from Sears.com for about $50.

Pizelle makers' nooks and crannies are much shallower than waffle irons'.

Pizelles can be formed into cannoli shells, waffle cones, or any number of finger foods (fruit and cream in pizelle bowls would be gorgeous). However, they're super yummy plain, straight off the cooling rack. And that's how we're eating them today.

Chocolate Pizelles
makes 24 large cookies, at 3 Weight Watchers Points Plus value each cookie

What You Need:

1/2 cup butter, melted and cooled (salted sweet cream butter)
3 large eggs
3/4 cup plus 2 Tbsp granulated sugar
3 Tbsp cocoa powder
1 3/4 cups all-purpose flour
2 tsp baking powder

How it's Done:

Plug in and preheat your pizelle maker. Spray it with nonstick cooking spray or brush it with melted butter (only do this before your first batch of the day).
Beat eggs with sugar until smooth and creamy yellow. Add butter and cocoa powder.
Gently fold in flour and baking powder only until combined.
Drop by heaping tablespoon onto preheated pizelle maker and close the lid.
Bake 30 to 45 seconds each batch. Remove from maker with spatula. Cool cookies on wire racks.

Menu Plan 1/19 through 1/26

2011-01-19T14:10:00.000-05:00

To help keep variety in our menus, I've implemented a commonly used strategy in my meal planning. The skeleton of the plan is done for me, and all that's left to do is fill in the blanks. Here's what I mean:

Every Monday, I'll serve leftovers. On Tuesdays, poultry will make an appearance on my table. Wednesdays will fill us with some sort of beef. Thursdays are reserved for my Crock Pot or a casserole dish, often featuring beans. Fridays are my junky days (made wholesome, of course), with hand-held foods like burgers, pizza, tacos, or a simple pasta dish. Saturdays, it's breakfast for dinner. And Sundays will always feature a traditional roasted family meal, like ham or whole roasted chicken, or roast beef.

Having the plan in place speeds up menu planning and helps me make sure I'm serving a wide variety of foods. Here's what this week looks like:

Wednesday: Shepherd's Pie

Thursday: Slow Cooker Split Pea Soup with Ham

Friday: Bowties with Sausage and Veggies

Saturday: Pumpkin Waffles & Baked Apples

Sunday: Roasted chicken, sweet potatoes, and broccoli

Monday: Leftovers

Tuesday: Chicken Soup with Butter Dumplings & Toasted Baguettes with cheese

Wednesday: Chicken-fried steak, rice, and collard greens

What's on your menu plan for the week? Do you have a weekly guide like me?

Boiled Water

2011-01-18T12:03:00.000-05:00

For my birthday, my mother bought me the Bittman book collection, How to Cook Everything and How to Cook Everything Vegetarian. I'm so excited because I love Bittman, his food philosophy and cooking style.

Today, I made the most interesting soup. It's really just bread and water. And Bittman calls it Boiled Water.

And you know what? It's simple. And fast.

And delicious.

It tastes like grilled cheese. Grilled Cheese Soup.

Boiled Water
from How to Cook Everything by Mark Bittman

What You Need:

4 cups of water
6 to 10 cloves of garlic, crushed (I used minced garlic instead and used 2 Tbsp)
1 bay leaf (didn't have, so I added some oregano instead)
salt & pepper to taste
1/4 cup extra virgin olive oil
4 thick slices of French or Italian bread, stale (I used a baguette and did three small slices per bowl)
1/2 cup grated Parmesan cheese
fresh parsley for garnish (I skipped it)

How it's Done:

Bring to a boil the water with the garlic, salt, pepper, and bay leaf (or oregano). Reduce heat, cover partially and simmer 15 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Toast bread in it. It's quick, maybe a minute total cooking time.
Put the bread in each of four bowls. Sprinkle with the cheese.
Bittman says to strain your broth here. I didn't strain mine. It's up to you.
Ladle one cup of broth over each bowl. Serve immediately.

Grocery Trip: mid-January through mid-February

2011-01-14T12:51:00.000-05:00

I went to three stores (Publix, WalMart, and the post commissary) for my shopping for the month. I did very well, because I bought NO nonsense. Here's what I bought:

Publix

Lenders Bagels B1G1F 2 bags @ $2.09
Cabbot Greek Vanilla Yogurt 2 tubs @ $3.99 each
Cabbot Plain Greek Yogurt 1 tub @ $3.99
Ronzoni Healthy Harvest Whole Wheat Rotini 2 @ $1.79 each
Ronzoni bow ties & ziti (B1G1F) 1 each @ $1.39
Hunts Spaghetti Sauce 3 Jars @ $1 each
Whole Grain Cheddar Goldfish $1
Jollytime microwave popcorn @ 1.00 each plus a $.50 coupon, 2 boxes for $1.00
Half ham, $12.71 on sale
Granola, 2 bags (Back to Nature brand) @ $3.59 each
Publix reduced calorie wheat bread, 2 loaves @ $1.69 each
Thomas Whole Wheat English muffins B1G1F, 2 bags @ $3.69
Baguettes from the bakery, 3 @ $1.00 each

TOTAL @ Publix: $55.76 with tax

WALMART

5 lb whole wheat flour $2.72
instant milk $6.23
2 lb lentils @ .98 each
2 lb pinto beans @ $1.08 each
kidney beans $1.16
great Northern beans $1.08 (all beans dried)
canned diced tomatoes, 2 cans @ .63 each

TOTAL @ Walmart: $17.07 with tax

POST COMMISSARY

Keebler Entertaining cracker collection, 2 boxes bought on clearance for $1 each
Dawn dish soap $1.99
automatic dishwasher detergent $2.49
light butter $1.95
Weight Watchers light Mexican blend cheese $1.89
Weight Watchers light 4 cheese blend, 2 bags @ $1.89 each
3 gallons 1% milk @ $2.63 per gallon
2 dozen large eggs @ $1.39 per dozen
large bag frozen broccoli cuts $1.69
frozen chopped collard greens .89
frozen orange juice concentrate .99
whole roaster chicken $5.48 (.89 per pound)
shampoo and conditioner, 1 each @ .79
95% lean ground beef, 1.25 lb $3.42
1 lb flank steak $5.08
3 lb yellow onions $1.59
4 lb sweet potatoes $2.51
golden potatoes, 3 lb @ $1.98
bosc pears, 3 lb, $2.50
1 lb carrots .59
3 lb red delicious apples $1.98
bananas, 5 lb $2.64

COMMISSARY TOTAL: $59.82 with surcharge

TOTAL FOR GROCERIES: $132.65

My budget for the month was $200. So I'm very happy to be so far under budget. It leaves some much-needed breathing room this month.

Slow Cooker Turkey Chili

2011-01-12T15:43:00.001-05:00

Here in Georgia, we've had a major cold snap this week. We had an ice storm (snowstorm for much of northern Georgia) that cancelled school for two days and threatened to take out the electricity (it did manage to take out the cable and Internet).

Weather like that calls for belly-warming food. Belly-warming food on a diet can be tricky.

Enter turkey chili. Warm, filling, hearty, nutritious, low in fat, it's the perfect Crock Pot meal for winter days.

If you think turkey tastes bad (I used to, until I started using only turkey breast), substitute lean beef or ground chicken. Either way, it's delicious.

And cheap.

Slow Cooker Turkey Chili
makes a lot. ;) (enough to feed three adults and two children twice, plus leftovers)

What You Need:

1 lb small red beans (or pinto, or kidney, or whatever you feel like using), dried, sorted through and rinsed (or four cans of beans, rinsed and drained)
2 Tbsp olive oil
2 large onions, roughly chopped
2 large bell peppers, roughly chopped
1 lb ground turkey breast
2 cans of chili-ready diced tomatoes (do not drain)
1 can of tomato sauce (4 oz)
8 oz water
3 Tbsp chili powder
1 Tbsp sea salt
cayenne pepper to taste (up to a teaspoon for hot chili)
2 tsp dark unsweetened cocoa powder
1/2 cup brewed coffee (optional, but adds another dimension)
1/3 cup masa mixed with 1/2 cup cool water

How it's Done:

If you're using dried beans, cook them. If you're using canned beans, rinse and drain them. I use cooked beans almost always. They're a fraction of the cost of canned, and I've got some financial goals to accomplish this year, so it's dried beans for this household. I digress....
Heat the oil in a skillet over medium heat. Brown the turkey with the onion and peppers.
In the crock of your slow cooker, combine all of the ingredients except for the masa mixed with cool water. That comes later.
Cover and cook on low for ten hours. Then, give it a stir, and decide if you want to thicken it up a bit. If so, stir in the masa flour combined with cool water. Cook and stir for a few minutes in the crock.
Serve with sour cream and/or cheese, over spaghetti, or with crackers, or however you like your chili. Freeze the leftovers. :)

Menu Plan for the week

2011-01-12T10:08:00.000-05:00

I hope the week has been treating you all well so far. Wednesday is my new menu plan day. It works out better for me because the sales ads come out on Wednesday so it allows me to plan my meals based on sale items. Here's the plan for this week. Later today, I'll be sharing a slow cooker chili recipe, just in time for all this cold weather across the United States.

Wednesday: Asparagus, Bacon, and Cheddar Fritatta and fresh fruit

Thursday: Slow Cooker Chicken Burritos

Friday: Eating with friends -- Chicken & Noodles and dessert

Saturday: Steak Hash & scrambled eggs

Sunday: Baked ham, cornbread dressing, broccoli, and dinner rolls

Monday: Leftovers

Tuesday: Panko-Parmesan Drumsticks, Sweet Potato Fries, and cooked cabbage

Happy New Year!

2011-01-01T09:41:00.000-05:00

I've come to the end of a year of home cooking. Originally, I had intended to post here daily. However, it quickly became obvious that life had to come first. I hope you've enjoyed my recipes all year.

I'm not shutting down the blog.

I'll always be cooking. Mostly from scratch.

Stay tuned for new recipes in 2011. For now, the domain will remain unchanged.

I wish you all peace and happiness this year! See you tomorrow with a brand new post!

Porkchops & Applesauce

2010-12-28T13:05:00.000-05:00

I got a new Crock Pot for Christmas! Here I am in all my dorky glory:

Want to read more about my family's Christmas? Go here. :)

Remember The Brady Bunch? It was one of my favorite shows growing up. Tonight for dinner, we're having Pork Chopsh...and Appleshaush.

This meal goes together quickly and cooks in the crock pot. That's perfect for nights like tonight at my house. Our new German Shepherd Sacha is starting her training classes at Petsmart, so we're going to be in a rush. It'll be nice not to have to fiddle around with making dinner and cleaning up. Everything will be done. Just one pot to wash and some plates to stick in the dishwasher.

Also, this is very healthy, with no added sugar or fat. And that's good for my weight loss. I'm following Weight Watchers Points Plus program and have lost over 25 pounds since September 19th. :)

Your house will smell delicious when you cook this. Plus, you get to talk like Humphrey Bogart and act like Peter Brady. What could be more fun?

The chops are completely covered with applesauce prior to cooking. I don't measure the amount, but it's roughly two cups of sauce.

Pork Chops & Applesauce
Serves 6

What You Need:

6 boneless pork chops
1 large, tart apple (cored and sliced)
about 2 cups unsweetened applesauce

How it's Done:

Layer chops and apple slices in slow cooker.
Cover completely with applesauce.
Cover and cook on low 6 to 8 hours.

Some of my favorite non-recipe breakfasts

2010-12-19T11:09:00.000-05:00

Lately, I'm been busy.

I mean, super, crazy, insane, taking on too much responsibility, need to learn to say no sometimes, busy.

So I haven't been cooking much at all. And I feel like I'm neglecting my blog and my blogger friends.

It occurred to me this morning as I was making my breakfast that not everything needs a recipe, and maybe I could just share some of my favorite non-recipe meal ideas with you all.

You know, in case you need inspiration for your busy days.

Because I know I can't be the ONLY one out there that has no time for kitchen detail.

Or am I?

Anyway, here are some of my favorites. Please leave a comment and tell me yours. I'm always looking for fresh ideas around here, too.

Breakfasts in a Hurry

1 cup Greek yogurt, mixed with a sliced banana and topped with 1/2 cup granola (store-bought or homemade)
Banana, sliced in half the long way. Spread peanut butter on one of the cut sides. Top with the other half of the banana and press together gently to get the peanut butter to smoosh out the sides. Roll in chopped nuts.
Toasted waffles (can be retoasted from homemade or store-bought) topped with almond butter and fruit spread, folded together for a PB&J wafflewitch
Heat up some pork & beans and serve over toast.
Instant oatmeal: If you pulse old fashioned oats in your food processor for a few seconds, you turn them into instant oats that can be prepared simply by adding hot water or milk. You can make up individual packages of these and flavor them as desired. Some ideas include brown sugar-cinnamon, vanilla (scrape a vanilla bean for this), peanut butter (look for dehydrated PB2 at your grocery store), and apple-cinnamon (using dried apple bits).
fruit & yogurt: Serve fruit with vanilla yogurt to dip. Add some crushed cereal for topping.
"Baked" apple: Core an apple. Fill the center with chopped nuts, a bit of cinnamon and sugar. Bake in the microwave until soft. Drizzle with vanilla yogurt for a quick sauce.
Bagel with tomato and cheese. Toast a bagel. Add a slice of mozzarella and a slice of tomato. Fresh basil is delicious here.
Pizza. One of the easiest breakfasts ever. Reheat a slice of pizza. Or, eat it cold.
Leftover rice with milk and honey
Smoothies. Blend yogurt with fruit, milk, and ice. No sweeteners needed!

What are your quick breakfast ideas?

Menu Plan Monday 11/29 - 12/5

2010-11-29T13:42:00.000-05:00

Breakfasts will include:

eggs/whites cooked in olive oil, with veggies (onion, green pepper, broccoli, spinach) and sometimes cheese
fruit & yogurt smoothies
English muffins
Gingerbread Muffins
Oven Oatmeal

Lunches discussed daily at 360 Lunch Boxes

Dinners this week:

Thanksgiving Soup
White Winter Vegetable Stew
Busy Day NOT Gourmet Chicken Cacciatore
Meatball Pizza
Soup, Salad, and Breadsticks
Build-Your-Own Hoagies & Fresh Fruit Salad
Chili & Cornbread

Planned Baking/Snacks:

the gingerbread muffins from breakfast
peppery popovers
double chocolate muffins

Bites Around the Blogosphere

2010-11-27T14:41:00.000-05:00

Been a while, hasn't it?

I'll get to this week's Bites in just a second. First, I thought I'd share a bit of what I've been up to. First of all, here comes Christmas, charging full speed ahead. Are you almost done shopping? I have just a few things to pick up and I'm finished. Hubs and I are really scaling back this year on our purchases. I like it this way. Less stress. Less financial strain. More enjoyment. What could be better?

Also, as if I haven't mentioned it enough, WE'RE MOVING TO GERMANY! We report to Grafenwoehr in September. I've been using Rosetta Stone to learn the language, and I've been looking at pictures and stories about Bavaria. I'm so excited. Wouldn't you be? Look at what I have to look forward to (photos found @ google.com):

...and that's just in Grafenwoehr! As time passes, I'll share more about Europe and what I learn. So far, I can tell you, in German, all about my small, white dog, my sandwiches and eggs and milk, numbers through six, and a little about men, women, kids, and clothing.

On we go....today's Bites:

Pumpkin Cranberry Pecan Upside-Down Cake at Beantown Baker

Grilled Chicken with Bacon Balsamic Glaze at Jenn's Food Journey

Spicy Corn Cakes with Black Beans at Lucy's Soup Can

See you tomorrow for the week's menu plan!

Holiday Shopping's a Breeze with CSN Stores

2010-11-26T10:41:00.000-05:00

Having a hard time finding just the right present for the folks on your list this holiday season? If you're like me, you don't feel much like braving the crowds at the mall and department stores. I prefer to stay home and let my fingers do the shopping. Whether I'm shopping for sling backpacks for my daughters, some framed artwork for my mother, or I just want to reward my hard shopping work with a new hanging pot rack for myself, CSN Stores has it all.

Soon, I will be reviewing another great product from CSN Stores. The trouble is, I'm having a hard time deciding what to review! What do you think I should choose?

A Pizelle Iron?

A French Press?

Or maybe a programmable Crock Pot?

Which would you choose to review? I look forward to hearing from you. And who knows? Maybe I'll choose the one YOU want to hear about! Look for my review soon!

Happy Thanksgiving! Menu & Recipes

2010-11-25T19:08:00.000-05:00

Thanksgiving Delights

On Thanksgiving Day we’re thankful for

Our blessings all year through,

For family we dearly love,

For good friends, old and new.

For sun to light and warm our days,

For stars that glow at night,

For trees of green and skies of blue,

And puffy clouds of white.

We’re grateful for our eyes that see

The beauty all around,

For arms to hug, and legs to walk,

And ears to hear each sound.

The list of all we’re grateful for

Would fill a great big book;

Our thankful hearts find new delights

Everywhere we look!

By Joanna Fuchs

www.poemsource.com

********************************************************

My Family's Thanksgiving 2010 Menu

Cheese Ball & Crackers

Roast Turkey

Pan Gravy

Cornbread Dressing with Bacon & Onions*

Buttery Corn Pudding

Mashed Potatoes

Whole Berry Cranberry Sauce

Honey-Nut Crunch Sweet Potatoes with Cranberries

Pumpkin Yeast Rolls*

Sweet Peas with Pearl Onions

Simple Pumpkin Mousse

Crustless Pumpkin Pie*

Pumpkin Bread Pudding*

Banana Bread

Apple Crisp*

Vanilla Ice Cream

*Recipe follows

*************************************************

Hints for a Delicious Turkey

I don't inject my bird. I don't deep fry it. I don't really do anything special. But my turkey is always the moistest, most delicious around. How do I do it? Well, Grammy always taught me that the most important thing about cooking is paying attention to detail. Not skill. Not talent. But rather taking care...doing the job at hand and doing it well. Pay attention to the foods you're cooking. My biggest turkey tip:

Baste it. A lot.

Keep squirting or spooning the juices over your bird. This keeps the bird moist and helps even browning.

More tips:

Rub your bird, inside and out, with a high-quality olive oil. Then, rub in your favorite herbs. I like to use garlic, pepper, and salt..only those three. You can get fancier, but I find that those three make the best flavor.

To stuff, or not to stuff?

I've done both. I prefer unstuffed. I like to cook my dressing on the side, and I stick a whole onion (stick it with a fork a few times first), a couple cut-up carrots, and some celery in the cavity to add flavor to both the bird and the drippings -- which you'll use for gravy later!

Use a meat thermometer. These are available at low cost. They're tremendously useful. Another way to tell when your bird is probably done: The wings and drums will wiggle loosely in their sockets. A meat thermometer is your best bet, though.

Avoid cross-contamination.

Defrost in the fridge. I pulled out my turkey on Sunday and it was perfectly thawed this morning.

Emergency thawing: place the WRAPPED turkey in a clean sink full of cold water. Change the water every thirty minutes until the turkey is thawed.

****************************************************************

Thanksgiving Recipes

Cornbread Dressing with Bacon & Onions

I rely on boxed stuffing mix for this quick, delicious variation on dressing. It's a favorite with my entire family.

What You Need:

2 boxes of cornbread stuffing mix
1 large onion, diced
1/2 cup butter, divided
1/4 lb bacon, diced

How it's Done:

Heat 1/4 cup butter in a skillet. Add bacon and onion. Cook and stir until onion is translucent and bacon is cooked.
Bring to a boil 3 cups of water.
Put the dry stuffing mix in a large mixing bowl. Cover with the bacon and onion. Top with the rest of the butter. When the water boils, pour it over the entire thing.
Let the stuffing stand for five minutes.
Grease a 2 quart baking dish. Transfer the stuffing to the dish. Pack it down tightly. Bake in the oven with your turkey for the last hour of cooking.

Pumpkin Yeast Rolls

These beauties are just a spin off of my favorite sweet potato rolls. They're easy to make and taste delicious.

What You Need:

1 cup warm milk
2 packets active dry yeast
1/3 cup granulated sugar
1 egg yolk
1/4 cup softened butter
1 tsp sea salt
1 cup pumpkin puree
3 to 4 cups flour (I used White Lily all-purpose flour)

How it's Done:

1.Proof your yeast: In your mixing bowl, combine warm milk, sugar, and yeast. Stir it up and then let it sit undisturbed for ten to twelve minutes. It should get bubbly and double in volume. (If it doesn't, don't proceed, because it means your yeast is dead. Go out and buy new, fresh yeast. Yeast should be used by the expiration date. If you buy it in a jar, use it within 6 months of opening.)

2.Stir in egg yolk, butter, and salt. Add pumpkin puree and stir to combine.

3.Half a cup at a time, stir in your flour. If you're not using a stand mixer, a wooden spoon is the best tool for this job. Your dough will be slightly sticky when all the flour is stirred in.

4.Turn out onto a lightly floured surface and knead until smooth. You could also use your stand mixer for this job. By hand, it will take about 8 minutes.

5.Form the dough into a ball. Coat lightly with oil and place in a large mixing bowl. Cover gently and let rise until doubled in size. This will take anywhere from 60 to 90 minutes.

6.Punch down your dough. Divide it into 10 equal parts. Roll each piece into a rope. Roll cinnamon-roll style, pinching the end seam to seal. Place each on a cookie sheet that's been oiled and dusted with cornmeal. Cover loosely. Let rise again, until doubled, about 45 minutes to an hour.

7.Preheat oven to 400 degrees. Bake rolls 12 to 15 minutes, until lightly browned.

8.Immediately upon removal from oven, brush rolls with melted butter.

Crustless Pumpkin Pie (a.k.a. Pumpkin Pudding)

This wonderful dessert will satisfy your desire for pumpkin pie and you won't even miss the crust! Better still: you can make it in your slow cooker, freeing up time AND oven space!

What You Need:

15 oz can of pumpkin puree
12 oz can evaporated milk
1 cup sugar
1/2 cup all purpose flour
3 large eggs
2 Tbsp melted butter
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cloves

How it's Done:

Beat eggs well. Add the rest of the ingredients and keep stirring until it's uniform in texture and color.
Pour into a greased slow cooker.
Cook on high for three to four hours. Start checking for doneness at the 3 hour mark. You'll know it's done when the center is set and it looks like a pumpkin pie.
Serve as is or with whipped cream.

Pumpkin Bread Pudding

Make the most out of this favorite American fall food. Who says you need to stop at pumpkin pie? Try this delicious twist on a traditional bread pudding. I've used milk in place of heavy cream to cut down on calories, but make no mistake: this is a very rich dessert that's full of sugar. A little bit will do you well.

What You Need:

for the pumpkin bread:

15 oz can of pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup milk
2 1/2 cups sugar
3 1/4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

for the custard:

3 cups milk
6 egg yolks
1 tsp vanilla extract
3/4 cup sugar
1 cup pumpkin puree
1 tsp ground cinnamon

for the nonalcoholic vanilla sauce:

1/2 cup sugar
1/2 cup butter
1/2 cup milk
vanilla bean, scraped

How it's Done:

Bake the pumpkin bread. Preheat your oven to 350 degrees. Line three loaf pans (8x5 is fine) with foil and spray with nonstick cooking spray. Set them aside.
Beat together the pumpkin, eggs, vegetable oil, milk, and sugar.
In a separate bowl, mix flour, soda, and all the spices.
Add the flour mixture to the wet ingredients all at once and stir only until combined.
Divide amongst loaf pans and bake for about an hour, until a pick inserted near center comes out clean.
Let the loaves cool completely. I like to wrap mine and store them overnight before use.
Cut two of the loaves into 1/2" cubes. Spread them out on cookie sheets and bake at 325 for about 20 to 30 minutes, until they're toasted dry. You can use the other loaf another time.
Set the cubes aside and prepare the custard. Bring the milk and vanilla extract to a simmer over medium heat, stirring very frequently to prevent scorching.
Whisk the egg yolks, sugar, pumpkin puree, and cinnamon in a separate bowl.
Slowly drizzle in the heated milk, stirring the whole time to prevent the eggs from cooking.
Butter a 9x11" baking dish. Spread the pumpkin bread cubes evenly in the dish.
Drizzle the custard over the cubes, stirring and pressing the cubes to fully saturate them with custard. Let it stand up to 30 minutes so that the bread soaks up the custard as much as possible.
You need to cook this in a water bath, so find a pan bigger than the one you're cooking it in. Place the bread pudding dish into the larger dish and position the whole thing on the middle shelf in your oven.
Pour hot water into the bottom dish.
Bake for an hour. You want to see it puffed up, but the center will still be a bit jiggly. Take it out of the oven and out of its water bath. Let it stand 30 minutes before topping with sauce and serving.
While it sits undisturbed, make your vanilla sauce. Bring all the ingredients (just the seeds of the vanilla bean, not the bean itself) to a boil in a sauce pan with high sides. Cook and stir for two minutes. Remove from heat.
You can either drizzle the sauce over the entire dish, or you can drizzle a bit over eat individual serving. For additional flavor and eye appeal, sprinkle each serving with a combination of ground cinnamon, cloves, and nutmeg, to taste.

Apple Crisp

What You Need:

3 lb tart apples, cored (peel them if you want to. I left my peels on for color and texture)
big bowl of water with Fruit Fresh added (for dipping the sliced apples)
2 Tbsp apple cider, orange juice, apple juice, lemon juice, or water
1/2 cup brown sugar (packed)
2 tsp ground cinnamon
2 Tbsp all purpose flour
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup old fashioned rolled oats
1 tsp ground cinnamon
1/2 cup chopped nuts (optional, I omitted them today)
1/4 cup softened butter

How it's Done:

Heat the oven to 375 degrees.
Slice the apples thinly as you would for pie. Dunk them in the Fruit Fresh water ( I leave all the slices in the bowl until I'm ready to proceed).
In a bowl, combine 1/2 cup brown sugar, 2 tsp ground cinnamon, and 2 Tbsp all purpose flour. Toss apples in sugar mixture.
Grease a 2 quart baking dish. Pour the coated apples into the dish and distribute them evenly.
Drizzle with whatever juice you prefer.
Combine the topping ingredients: softened butter, oats, brown sugar, cinnamon, and nuts (if using). Sprinkle topping evenly on apples.
Bake, uncovered, for 45 minutes, or until apples are tender and dish is bubbling.
Serve warm with vanilla ice cream.

**********************************************************************************

I'd like to leave you with one final verse:

May your stuffing be tasty,

May your turkey be plump.

May your potatoes & gravy

Have nary a lump.

May your yams be delicious.

May your pies take the prize.

May your Thanksgiving dinner

Stay off of your thighs.

Wallet Padding: Split Peas

2010-11-23T13:16:00.000-05:00

Did you hear? We're moving to Germany! It looks like September will be our reporting month. So, I want to save up around $3,000 between now and August 1st, so that we can have a little padding in the wallet when we arrive. We'll want to take some vacation time and tour a bit of Europe, plus we need to set money aside for out-of-pocket expenses as they arise.

One of the easiest ways to cut household costs and save money is in the grocery store. Going vegetarian is almost always a surefire way to slash the cost of a meal. Take today's soup, for example: It's split pea. By leaving out the traditional ham, I'm saving at least $3.00. That's $3.00 toward my trip to Italy/France/Spain/Portugal/wherever my heart desires. ;)

I mean, really. Which would you rather have: ham in your soup, or a pair of Italian shoes...bought in Italy?

Vegetarian Split Pea Soup
in the slow cooker

What You Need:

1 lb dried split peas, sorted through to remove debris
4 cups water or vegetable broth
1 large onion, diced
4 carrots, peeled and sliced into 1/4" thick coins
1 cup sliced celery
2 large potatoes, peeled and diced
2 cloves of garlic, minced
1 tsp minced basil
optional: 1/2 tsp curry powder
salt & pepper to taste

How it's Done:

Add everything but salt and pepper to a large slow cooker. Cover and cook on high for 4 hours, then reduce heat to low and continue cooking until ready to serve.
Consider taking your potato masher and mashing up the veggies a little bit at the end of the cooking time. I like for my split pea soup to have an even texture. Doing this gives me the mouth-feel I like from split pea soup.
Before serving, taste and season with salt and pepper as desired.
I like to serve this soup topped with garlic-cheese croutons and a dollop of sour cream.

Menu Plan Monday: Thanksgiving Edition

2010-11-21T19:14:00.000-05:00

Hello friends new & old! Here we are in the last full week of November. Can you believe it? I've been blogging here at All Home Cooking for almost a full year. I've been giving some thought as to what to do with this blog when the year comes to a close. My url says cook at home 2010...soon, it won't be 2010 anymore. I know that I won't be shutting the blog down. I'll still be cooking new things and sharing them with you. I just haven't decided what to do about the url just yet.

I've been sick! And busy! I am just getting over bronchitis (and when I get bronchitis, it's bad. I'm lucky if it doesn't settle in and make a nice little pneumonia out of itself).

My daughter (Bayberry) just turned twelve and we had a slumber party for her. I just saw my husband off for a few days-- he's gone to Texas for a meeting. And we got some very, very, very good news! Oh, and I have a personal blog now. I'd love for you to check it out. It's a good way to get to know the person behind the cookbook, if you're interested. :)

Anyway, this week brings more busyness with it. There's Thanksgiving to prepare for (don't forget to take your turkey out of the freezer!). And there's Black Friday. Are you done Christmas shopping? Have you even begun? I'm just about done. There are a couple of things left to purchase, but my bulk is done. I'll be staying home for Black Friday, thankyouverymuch.

Here's what the cooking looks like around here this week:

Breakfasts:

oatmeal
Cheerios
fruit & yogurt smoothies
eggs (with cheese, veggies, and/or breakfast sausage)
English muffins with cream cheese and peach freezer jam

Lunches:

discussed daily at 360 Lunch Boxes

Dinners:

vegetarian split pea soup with garlic-cheese croutons and salad
creamy chicken penne pasta
black bean soup served with flour tortillas
Thanksgiving dinner: turkey, cornbread dressing, corn pudding, mashed potatoes, gravy, cranberry sauce, sweet peas with pearl onions, honey-nut crunch sweet potatoes with cranberries, pumpkin yeast rolls, crustless pumpkin pie, apple crisp, pumpkin bread pudding, pumpkin mousse
turkey a la king with pepper popovers
meatloaf, oven fries, and veggies
leftovers

This post is linked to Menu Plan Monday.

Home Birthday Parties

2010-11-20T11:48:00.000-05:00

If we're not careful, birthday parties can cost a small fortune. Case in point: my youngest daughter's recent party at a party venue ran me $250 for the venue, $40 for the cake, $60 for the present, and $30 for the goodie bags. And it was a pretty simple party as far as parties go.

My oldest daughter is turning 12 and wants a simple sleepover party. You can imagine my inner joy when she said that. Home parties can cost so much less. Note, I say CAN, not DO, because it's easy to go overboard with a home party.

I thought I'd share with you my plans for our home birthday party.

Bayberry is having a slumber party. We took into consideration her age and interests in planning her party. We did not have the most frugal party possible. There are places we could have cut corners and costs. I'll talk about that later. We did manage to save a lot of money anyway!

Here's our plan and what it's costing us:

Entertainment

Twilight series movies -- already owned Cost = $0
facials and nail painting -- homemade facials and we already own the nail polish Cost = $0
Disney Sing It --already owned Cost = $0

Food

popcorn, oil, salt -- Cost = $3.00
2 bags of chips -- Cost = $3.00
bag of m&m candies -- Cost = $1.50
Ice cream cake -- Cost = $12.00

Homemade cupcakes -- Cost = $4.00
Hawaiian Punch, 2 bottles -- Cost = $4.00
Tombstone Pizzas (3) -- Cost = $6.00

Breakfast (Pancakes, Bacon, Sausage, Syrup, Orange Juice, Breakfast Casserole) -- Cost = $15.00

Goodie Bags

heart-shaped white boxes (6) -- Cost = $6.00

bath poufs (6) -- Cost = $1.16
Shower Gel (6) -- Cost = $10.00
Nail Polish (6) -- Cost = $6.00
Lip Gloss (12) -- Cost = $2.40
Rose Petal soaps (12) -- Cost = $1.33

Invitations

6 invitations -- Cost = $3.37

Presents

wallet with cash inside -- Cost = $55.00
zhu zhu pet with accessories -- Cost = $20.00 est.

TOTAL PARTY COST = $153.76

Previous Venue Party Cost = $380.00

Home Party Savings = $226.24 --In other words, my family's large cell phone bill for a month. WOW.

We could have saved more. Here's how:

Ditch the chips. They already have access to pretty much unlimited popcorn. Savings = $3.00
Make a cake. Skip Carvel and cupcakes. Savings = about $12.00
Go with store-brand soda/iced tea/KoolAid for drinks. Savings = $2.00
Make pizzas from scratch. Savings = about $3.00
Smaller breakfast. Ditch the bacon and casserole. Savings = about $6.00
Skip the goodie bags altogether. Savings = $26.89
Print our own invitations. Savings = $3.00
Less cash in the wallet. $50 is standard present cost for us, but we could have halved it to save. $25.00

Cost of this party with the reductions = $72.87

More ways to save on home parties:

Use what you have for decorating. Chances are good that you already have streamers, balloons, and confetti hanging around from years prior. Mix and match for a new look.
Negotiate prices. Or barter. Maybe Jo Jo the clown would be willing to take hedge trimming or gutter cleaning in exchange for an hour with the kids.
Use your dishes rather than buying paper/plastic disposables.
Shop sales for party food. Publix had my chips buy one, get one free last week.
For entertainment, choose a movie you own, or set out a bunch of craft supplies you have on hand and let the kids create what they want to create.

Another entertainment option that also cuts food costs: Have the kids prepare their own food. Whether they make individual pizzas, tacos, or cupcakes, making it at home costs less than buying premade. And letting the kids create their own provides food and entertainment. A double whammy.

CSN GIFT CODE WINNER

2010-11-15T06:46:00.000-05:00

And the winner is...

Comment number 41:

Congrats, Jenn! :)

Thanksgiving -- Another Great Recipe for You

2010-11-11T10:34:00.000-05:00

I won't be able to post a completed picture of this dish until Thanksgiving, because it's one of the few dishes I insist on making the day of the dinner. However, it's so good that I want to get this recipe into your hands in time for your big day. I'll update the recipe with completed photos once I prepare it. Of course, I could always just make one just for the blog, and another for my family's celebration. However, that's not economical for my wallet or my waistline. I can't resist this dish, so twice a year is all it gets. :)

There are so many versions of corn pudding available to try. Some use saltine crackers. Some use bread crumbs. Some use bell pepper. Some use bacon. Some include green beans. Mine is a result of my family loving corn but not being satisfied with the recipes out there. It takes a while to bake, so be patient. It's well worth the wait.

Buttery Corn Pudding

What You Need:

2 cans of corn, drained
2 cans of creamed corn
1/2 lb cheddar cheese, shredded
1/2 a large onion, minced
2 large eggs, beaten
2 cups of Ritz-type cracker crumbs
1/4 cup butter, melted
ground black pepper to taste

How it's Done:

Preheat your oven to 350 degrees (or, leave it at your turkey roasting temperature). Spray a 9x11" casserole dish with nonstick cooking spray or coat with butter. Set it aside.
In a large bowl, combine all four cans of corn, 3/4 of the shredded cheese, the onion, the eggs, 1 cup of the cracker crumbs, and pepper if desired. Pour this mixture into your baking dish.
Sprinkle remaining cheese over the top of your corn mixture.
Combine the other cup of crumbs with the melted butter, and sprinkle the crumbs over the top of your casserole.
Bake, uncovered, for an hour at 350 degrees, or 90 minutes to 2 hours if you're baking it alongside your turkey.
Let the dish stand for ten minutes before serving.

Thanksgiving -- Day 3

2010-11-09T09:42:00.001-05:00

I hope you've been enjoying my recipes so far. Today, I bring you a dessert that's both light and rich at the same time: Simple Pumpkin Mousse.

This won't be the last time I share a pumpkin recipe with you this week. My family loves pumpkin, and since it's an orange vegetable, I make as many dishes with it as I can all autumn and winter long. It's cost-effective, versatile, pretty to behold, and delicious. You can't get much better than that.

Simple Pumpkin Mousse, Two Ways
Traditional Method (Fat-Free, Low Sugar Method in parentheses)

What You Need:

1 can pure pumpkin, 15 oz size (same)
1 3/4 cups whipped heavy cream (16 oz fat-free Cool Whip)
4-serving size instant pudding mix, white chocolate or similar flavor (use sugar-free, fat free)
1 tsp pumpkin pie spice for garnish (same)

How it's Done:

Blend pudding mix with pumpkin.
Gently fold in whipped cream or Cool Whip.
Store refrigerated until ready to serve.
Before serving, sprinkle evenly with pumpkin pie spice.

I'm thankful for my ability to cook, which has blessed my family with nutrition and delicious-tasting meals, and has brought friends together, and has allowed me to share my passion with the world via this blog. What are you thankful for today?

Thanksgiving -- Day 2

2010-11-08T12:04:00.001-05:00

Now, I have this problem that may or may not be unique to my little family. You see, I'm the only one who loves cranberry sauce! Every year, I buy a whole container of cranberry sauce, only to have one or two servings before throwing the rest away. What a waste! I can't simply give it up. Oh, no! It wouldn't be Thanksgiving dinner without my cranberry sauce! So I've devised a simple method to have my cranberry sauce without waste. I make a small batch.

This recipe easily doubles to accommodate a family that's more appreciative of a good cranberry sauce.

Whole Berry Stove Top Cranberry Sauce
Serves 2 to 4 depending on portion size

What You Need:

6 oz fresh cranberries (use the other half of the bag bought for the sweet potatoes!)
1 cup granulated sugar
2/3 cup water

How it's Done:

Combine all the ingredients in a saucepan with high sides.

Bring to a boil. Stir frequently.
Cook and stir about 15 minutes. Cool completely before serving.

I'm thankful for loving family and good friends to keep nearby during this holiday season and always. What are you thankful for?

Thanksgiving

2010-11-07T13:29:00.000-05:00

Do I even need to mention that Thanksgiving is my favorite holiday? I see it as my showcase day: the day when I share my cooking passion and skill with friends and family. My wares are on display. I get to see cleaned plates and food-drunken grins. It's quite an ego-stroke.

This year, I'm toning my Thanksgiving down quite a bit, for two reasons. First, because I want a stress-free holiday season. In years past, I have worked myself into a frenzy cooking ten or more side dishes and an equal number of desserts. Also, I'm working on my weight, so I need to be careful what I serve. There are a couple dishes that I'm going to make that are very fattening but very worth the caloric cost. Other than those, I'm making my dinner plans healthier.

Each day this week, I'll share with you a recipe that I'm using for my family's Thanksgiving celebration. I'm cooking these in real time, and freezing them to use on the big day. That's another way to de-stress your holidays: plan ahead, prepare ahead. I hope you enjoy my recipes.

First recipe: Sweet Potatoes made healthier

Normally, my sweet potato recipe consists of tons of butter, brown sugar, pineapple, and pecans. Here's a healthier option:

Honey-Nut Crunch Sweet Potatoes with Cranberries

What You Need:

2 1/2 lb peeled, cubed sweet potatoes (1" cubes)
6 oz fresh cranberries
1 tsp ground cinnamon
1 cup apple cider
6 oz whole almonds (unsalted), ground into a coarse meal
1/4 cup honey

How it's Done:

Preheat the oven to 400 degrees.
Layer the sweet potatoes and cranberries in a 2 quart baking dish.

Pour the apple cider over the sweet potatoes, then sprinkle with the cinnamon.
Combine ground almonds and honey. Sprinkle over the top of the sweet potatoes.

Bake, covered, for 45 minutes. Remove lid and bake an additional 15 minutes to brown top.

I'm thankful for full bellies and full cupboards...I'm thankful my family never

needs to experience true hunger. What are you thankful for?

Menu Plan Monday

2010-11-01T07:15:00.001-04:00

Can you believe it's already November 1st? October went by so quickly!

How was your Halloween? We had such a great time. On Friday, Army Man and I went with some friends to see Saw in 3D. What better way to kick off Halloween weekend than to see a slasher film? On Saturday, our community observed trick or treating hours. Army Man and I dressed up to hand out candy while Bayberry and Fancy went trick or treating with friends. Later, we all met up at a Halloween party and had a fun evening. Finally, our holiday weekend culminated in a scream fest at a haunted farm. Just adults, no children. I screamed a lot, got some special cuddles in the haunted barn by various axe murderers, and came home a bit hoarse. What a great weekend! Here we all are in our costumes:

Fancy made a pretty convincing spectre.

I loved Bayberry's eyes here. She wore some long false lashes that really added to the cat look.

Army man as grandpa. He scared most of our trick or treaters with this mask!

Finally, yours truly. The kids weren't so frightened of me. Note the rolled stockings. Oh, and on my head, that's my hair, not a wig. It took at least an hour to roll it and turn it grey. Some dollar store reading glasses on a beaded chain and a cane completed my look.

Lots of folks took our picture that night. :)

Did you dress up? Go to a party? Tell me about your Halloween!

On to the menu plan...

Breakfasts will include pumpkin pie oatmeal (recipe follows), pancakes, scrambled eggs & toast, yogurt, Cheerios (Publix has them buy one get one free through Tuesday!), and fruit.

Pumpkin Pie Oatmeal

serves 1

What You Need:

1/2 cup old fashioned rolled oats
1 cup milk
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 Tbsp sweetener of choice

How it's Done:

Combine all ingredients in a small sauce pan with high sides. Bring to a boil. Reduce heat and simmer five minutes. Remove from heat and let stand three minutes before serving. My kids love this with a bit of whipped cream on top. I like it plain for a low fat, high fiber breakfast.

Lunches will be posted at 360 Lunch Boxes.

Dinners this week:

Spinach-Feta Pasta
Beef Tacos
Slow Cooker Vegetable Lasagna
Slow Cooker Chicken Burritos
Chicken Stroganoff
Chicken Fried Steak (made healthier!), Pepper Popovers, Mashed Potatoes, and veggies
Leftovers

Planned Baking:

Pumpkin pudding

***Enter to win a $50 CSN Stores Shopping Code!*** Lots of ways to enter!***

For more menu plans, visit I'm an Organizing Junkie every Monday. Stop back by for recipes throughout the week.

GIVEAWAY CLOSED! $50 CSN Stores Shopping Code!

2010-10-25T11:13:00.002-04:00

If you read many blogs, including this one, you've heard of CSN Stores by now. CSN Stores is actually many stores rolled into one convenient site. You can find so many wonderful bargains there. How would you like your very own $50 shopping code to spend as you please?

I'd love to give you one! CSN Stores has provided me with a one-time-use $50 code for one of my lucky loyal readers. How will you use it? You could pick up a new espresso machine, or a waffle iron, or a top-of-the-line knife set. You might venture out of the kitchen for a massaging recliner, or a wheelbarrow, or even a treadmill. You're in charge. You can buy whatever your heart desires.

Here's how to enter:

THANK YOU! GIVEAWAY CLOSED!

You have lots of opportunities to enter to win this fabulous prize! Please, leave a separate comment with email address for each entry. All entries will be validated before acceptance. Entries must be received by 11:59 p.m. Eastern time on Sunday, November 14th, 2010. Drawing will be held via Random.org on Monday, November 15th. Winner will be notified via email and will have 48 hours from time of notification to respond. In the event that I am unable to reach the winner, a new winner will be selected.

ONE winner will receive a ONE TIME USE shopping code worth $50.00. Drawing open to residents of United States and Canada (Canadian residents please note: code CANNOT be applied toward international shipping charges. You will be responsible for that cost.)

Ways to enter:

MANDATORY: Follow this blog via Google Friend Connect. You must be a public follower to enter. Leave a comment with your email address. ONE ENTRY
Optional: Leave a comment telling me what you'd spend your $50 on. Leave a comment with your email address ONE ENTRY
Optional: Blog about this giveaway. Leave a comment with your email address. TWO ENTRIES (leave two comments)
Optional: Post to your Facebook page: I want to win a $50 CSN Stores Shopping Code at All Home Cooking. All Year Long. and leave a link to this giveaway. Leave a comment with your email address and the URL to your FB post. ONE ENTRY EACH DAY (Leave a new comment each day)
Optional: Tweet about this giveaway: I want to win the $50 CSN Code at http://tinyurl.com/2ecyzkm @michelle_cooks ONE ENTRY EACH DAY (Leave a new comment each day with email address and your Twitter ID)
Optional: Follow this blog on Facebook. ONE ENTRY (Leave comment with email address.)
Optional: Comment on any other post on this blog. ONE ENTRY PER COMMENT (Leave separate comment for each instance)
Optional: Follow my other blog, 360 Lunch Boxes, publicly via Google Friend Connect THREE ENTRIES (Leave separate comments).

Good luck!

Chili Mac

2010-10-19T18:02:00.000-04:00

....made healthier!

I am doing very well on Weight Watchers, having lost over 13 pounds in the first month. I really enjoy the eTools Recipe Builder, and used it again to calculate this recipe. I regret that I can't share POINTS values with you on the healthy recipes I'm sharing. I realize other bloggers do disclose POINTS values. However, maybe my scruples are more pronounced than others'. Maybe I'm just a stickler for rules. I just can't violate my own ethics standards here. I will, however, give you accurate measurements, which you can plug into Spark People or another healthy living site and it will give you the nutritional profile. I hope you understand.

Chili Mac

serves 8

What You Need:

1/2 lb dried pinto beans, picked through for debris
1 lb extra lean (95 to 97%) ground beef
2 cups uncooked elbow macaroni
1 packet chili seasoning (or make your own)
1 can, undrained, chili seasoned diced tomatoes
1 large onion, diced
1 large bell pepper, diced
1 cup water
1/2 cup 2% 4-cheese Mexican style cheese blend
1/2 cup light sour cream

How it's Done:

Cover beans with water and bring to a boil. Boil rapidly for two minutes. Cover pot and remove from heat. Let stand one to two hours.
Drain beans. Recover with water equal to three times the beans' volume. Bring to a boil. Cook at boiling for one to three hours, or until beans are tender.
During last half-hour of cooking time, brown the ground beef with the onion and bell pepper. Combine cooked beans, browned beef, onion, pepper, tomatoes, chili seasoning, and water in a large sauce pan. Bring to a boil. Reduce heat, cover, and simmer for an hour.

Meanwhile, cook the elbow macaroni al dente.
Add macaroni to the chili. Cook another 5 to 10 minutes.
Serve with 2 Tbsp each shredded cheese and sour cream.

Something's Coming!

2010-10-17T13:30:00.000-04:00

Not too long ago, I wrote a review for CSN Stores. Now, they've asked me, as a Preferred Blogger, to work with them again. I jumped at the chance! CSN Stores carry everything you could want to order online: dining chairs, dog houses, diaper bags, and dishes, just to name a few!

So I want to know: What would YOU buy? Tell me! And stay tuned for exciting CSN & All Home Cooking news!

Menu Plan Monday

2010-10-11T10:56:00.000-04:00

It's been a while since I've written out an entire week's menu at once. Following weight watchers makes it tricky to plan an entire week. Instead of doing it like I used to, which was to outline every meal we were going to eat for the week, I'll just list foods that we're likely to eat. And when I make a really great new recipe, you can be sure I'll be here to share it with you all.

Breakfasts will include:

peaches & cream oatmeal
hard-boiled eggs
yogurt
apples
cereal with milk
bagels & cream cheese

Lunches:

Kids take packed lunches to school, and I photograph them and detail them at my lunch blog, 360 Lunch Boxes.
Husband sometimes takes a packed lunch. Other times, he eats at home.

Home Lunches for Me (and Husband sometimes):

egg salad on a wrap
turkey burger on an English muffin
Potato & Broccoli, pan-"fried"
vegetable fritatta
vegetable spaghetti
dinner leftovers

Dinners may include:

turkey loaf
penne with meatballs and spaghetti sauce
cheese-stuffed hamburger steaks
steak tacos
chicken & bean fajitas
pizza & salad
meatball subs & sweet potato fries

Snacks will include:

fresh fruit -- apples, mainly
carrot sticks
applesauce
crackers & cheese
popcorn
yogurt
smoothies

Lightened Up Chicken Spaghetti

2010-10-08T07:08:00.000-04:00

In the past, I've made some delicious chicken spaghetti that had Rotel tomatoes with green chilies and loads of Velveeta cheese. It's really good. But it's really bad for you, too. As I've mentioned, I'm doing Weight Watchers, so I'm not eating much by way of Velveeta these days. Actually, I haven't had Velveeta in almost a year.

Anyway, Weight Watchers eTools has something really cool that I've been playing with, called Recipe Builder. You tell it what you're putting into your recipe, and it tells you how many POINTS value are in each serving. I can't share those values with you, because it's copyrighted material. I just love that feature. It helped me plan today's dinner. Here it is:

Chicken Spaghetti
serves 6

What You Need:

1 lb boneless, skinless chicken breast, cooked and shredded or cut into chunks (I did a combo of the two, just quickly cutting it up)
2 Tbsp olive oil
1 cup sliced bell peppers
1 cup diced onion
1/2 lb dry spaghetti, cooked and drained
2 cups of your favorite spaghetti sauce
1 Tbsp chopped fresh basil (use less if you don't care for it that much. We love it.)
2 gloves of garlic, minced
1 cup of cheese (I used Weight Watchers brand 4 cheese Italian blend, made with 2% milk)
1/2 cup Parmesan cheese, divided

How it's Done:

Preheat your oven to 375 degrees. Lightly spray a 2 quart baking dish with nonstick cooking spray or mist with oil.
Heat olive oil in a skillet over medium heat. Add the pepper and onions, stirring until soft and fragrant. Stir in sauce, basil, garlic, chicken, and spaghetti, mixing well. Stir in half of the Parmesan cheese.
Pour spaghetti mixture into the prepared dish. Top with the remaining cheeses.
Bake uncovered for 20 minutes. Let the dish sit for five more minutes before slicing and serving.

Incidentally, I had my third weigh-in on Wednesday, and have lost a total so far of 10.8 pounds, eating stuff like Chicken Spaghetti, and putting cream and sugar in my coffee. It works, and it's sound, and it promotes whole foods eating. I love it.

Chocolate Pumpkin Pudding

2010-10-04T21:17:00.000-04:00

A few days ago, there was a cool breeze in my neighborhood. It carried with it, ever so gently, rolling, whispering, fragrant, fallen leaves. That's how I knew it was time to buy pumpkin.

Today, the breeze picked up substantially, and brought with it lower 40-degree temperatures, which numbed my face and arms on my morning walk. That's how I knew it was time to use the pumpkin.

I was going to make a simple crustless pumpkin pie -- a pumpkin custard of sorts. However, I want to introduce you all to some new tastes this autumn, beginning with a stove top chocolate pumpkin pudding.

Pumpkin is so healthy for us, but getting some folks to eat it outside of a pie can be tricky. Enter the chocolate.

In this pudding, the chocolate masks the color of the pumpkin and most of the flavor. You won't be eating this for the pumpkin taste (however, you can easily omit the chocolate and have a stove top pumpkin pudding, if you wish. I recommend adding cinnamon and nutmeg in that case), but rather for the richness and nutrients that pumpkin brings to the table. I hope you'll enjoy it.

Chocolate Pumpkin Pudding

What You Need:

2 cups of milk (I used 1%)
1 cup canned pumpkin puree (NOT pie filling)
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tbsp corn starch

How it's Done:

Combine 1 1/2 cups of the milk, the pumpkin, the sugar, and the cocoa powder in a heavy saucepan. Heat over medium until steaming, almost boiling, but not quite.
Whisk together the remaining milk and the corn starch, and slowly add it to the hot liquid, stirring constantly.
Cook and stir until thickened.
Remove the pudding from the heat and let it cool before serving. Or don't. I love hot pudding. If you are opposed to pudding skin, press some plastic wrap into the top layer of pudding and leave it there while it's cooling.

A Coffee House in Your House -- CSN Stores Review

2010-10-02T06:55:00.000-04:00

The sound of the coffee grinder whirring. The smell of the freshly ground beans. The taste of custom brewed coffee. All of these are things I love about coffee houses. And now, thanks to CSN Stores, my house is my coffee house.

CSN graciously sent me this Cuisinart Supreme Grind Automatic Burr Mill for my review. I'll talk about it in just a second, but first, I want to talk to you about shopping with CSN.

CSN Stores is actually many stores, all rolled into one main site. You can shop for and find just about anything your heart desires. Want a chaise lounge to relax on with a good book? You got it. Looking to replace your flooring? CSN has you covered. Maybe you're in the market for a good set of knives, or some new cookware. CSN Stores has it all.

When shopping for my review item, I noticed a few things. First, that CSN's price was lower than the MSRP by a significant amount. Next, I noticed that CSN provides lots of key information that helps their customers make good shopping choices. Some of the information they provide is stuff I'd love to know, but never thought to ask. For example, they tell you how the item will ship, but also, they share with you how likely it is to arrive damaged (very rarely in this case). They tell you about the item's construction quality (their scale goes from economical to premium, with my mill being listed as premium). You can read the overall information, the dimensions, reviews, and more.

Shipping was a breeze. I received an email shortly after my order was placed letting me know that CSN was upgrading my shipping, at no charge to me, so that I would receive my item faster than anticipated.

The mill arrived in perfect condition and I was so excited to give it a try. I had never ground my own coffee before.

Using the mill was a breeze. I simply added coffee beans to the hopper, chose my custom grind (anywhere from fine to coarse, with lots of stops in between), and I turned it on. It's quiet for a coffee grinder and produced perfectly ground coffee without a hitch.

The flavor of freshly ground coffee can't be topped.

I highly recommend that coffee drinkers invest in a coffee mill. I'm fond of Cuisinart, and this machine has not let me down. I've been using it nearly daily for several weeks now and I am still just as excited to brew my fresh coffee as I was that first day when it arrived.

disclosure: I received the Cuisinart Supreme Grind Automatic Burr Mill for my review. No monetary or other compensation was provided, and all opinions are my own.

Double Apple Cookies

2010-09-26T13:14:00.000-04:00

In an effort to A.) feed my children healthy things, B.) stay on budget, and C.) use up what needs using, I created this cookie recipe. They are soft and fragrant, and the girls love them. They use real apples, applesauce, and just a touch of sugar. I made them for their lunchboxes. I try to include a yummy treat each school day, and I'm a few days away from shopping day, which means that the cupboards are getting to the bare mark. I had two apples that needed to be used up. I needed a sweet treat for lunches. So, these cookies were born.

Double Apple Cookies

What You Need:

2 apples, cored and shredded
1/2 cup applesauce (I used natural, unsweetened)
1/4 cup brown sugar
1 egg
2 Tbsp vegetable oil
2 tsp ground cinnamon
2 tsp vanilla extract
2 1/2 cups flour (whole wheat is great here, but 1/2 and 1/2 would do just fine)
1 tsp baking powder
1/2 tsp baking soda

How it's Done:

Preheat the oven to 350 degrees. Spray a couple cookie sheets with nonstick cooking spray.
Combine shredded apples, applesauce, egg, and oil. Mix well.
Stir in the brown sugar and vanilla extract.
Combine flour, baking powder, and baking soda. Add to the wet ingredients, and stir until all are combined.
Drop by heaping spoonfuls onto the prepared sheets. Bake 10 to 12 minutes, or until the bottoms are beginning to brown and the cookies spring back when pressed gently.

Meatless Italian Stromboli, sort of

2010-09-22T19:11:00.000-04:00

This is a corrupted Stromboli. You've been warned.

It doesn't use Italian dough, and instead, it relies on something I seldom use: canned dough from the refrigerator aisle at the grocery store. However, in a moment of weakness, I bought some, and I've used it for various purposes throughout the month. It performed wonderfully here.

Zucchini Stromboli

What You Need:

1 can crescent roll dough
1 tsp olive oil
1 tsp minced garlic
1 tsp minced fresh basil
1 cup shredded zucchini
1 cup shredded mozzarella cheese
a sprinkling of sea salt
1 beaten egg

How it's Done:

Preheat your oven to 375 degrees.
Carefully roll out the crescent dough into a rectangle on a sheet of parchment. Pat together all the seams, being sure no seam is visible before moving on.
Spread the dough with the olive oil, the garlic, and the basil. Now, spread the zucchini and mozzarella over the dough evenly, and sprinkle with salt.
Fold the longest edges in, then fold one short end in. Now, roll up very tightly, jelly-roll style. Double-check that all the seams are secure.
Brush the dough with the beaten egg.
Bake for 30 minutes. Remove and let stand ten minutes before slicing and serving.

Low-Fat, Filling Mexican Pizza

2010-09-22T13:32:00.000-04:00

As you all know, I started Weight Watchers last week. I had a tremendously successful week! I went to my 2nd meeting today, and weighed in 5.6 pounds lighter! I feel wonderful about it! If you're unfamiliar with Weight Watchers, and all you see are the products for sale in the supermarket, you might think Weight Watchers stresses the use of packaged foods. Nothing could be further from the truth. I am so pleased with the program. It fits in perfectly with my family's lifestyle. I made this for lunch today and it's delicious, low-fat, and very filling. Plus, it's minimally processed -- just my style. Oh, did I mention that it took me about five minutes to put together?

Mexican Pizza Bagels

Per serving, you will need:

1 Bagel Thin (or Sandwich Thin)
1/2 cup "refried" black beans (cook 'em without fat and smash the leftovers!)
1/4 cup chopped raw onion
2 Tbsp salsa
1/3 cup shredded cheese made with 2% milk (I used a Mexican blend)
2 Tbsp low-fat sour cream

How it's Done:

Heat the oven to 375 degrees (if I had a toaster oven, I would have used it instead!).
Toast the bagel thin. While it's toasting, warm up your beans.
Top the bagel thin with the beans, then salsa, then onions, then cheese.
Stick it in the oven for 3 or 4 minutes -- you just want the cheese to melt a bit and the food to heat through.
Top with sour cream and enjoy!

Menu Plan Monday 9/20 - 9/26

2010-09-20T08:46:00.000-04:00

This is going to be a GREAT week! I've got my first Weight Watchers weigh-in. Some of my favorite TV shows come back (Dexter, anyone?). Autumn begins (although no one seems to have notified the weatherman of this. It's supposed to be 100 degrees here today and tomorrow).

Here's my plan for the week. For lots more, visit orgjunkie.com each Monday morning.

Breakfasts:

oatmeal -- with cinnamon & brown sugar, or apples & honey, or whatever concoction we devise
Bagel Thins (my new favorite breakfast item) with cream cheese or an egg
peanut butter & jelly on whole grain bread

Lunches:

posted daily at 360lunchboxes.blogspot.com

Dinners:

Pot Roast with some sort of bread
Roasted Chicken, Wild Rice, and Steamed Vegetables, again, with bread
Italian Potatoes (simple recipe follows)
Tortilla Soup with cornbread
Chicken & Noodles
Steak Parmesan
Leftovers

Planned Baking:

granola
bread pudding

Italian Potatoes:

This is a simple meal that's filling and fast.

For each serving, you will need 1 baked potato, 1/2 a cup of meat sauce, and 2 Tbsp shredded mozzarella cheese.

Cut the potato in half lengthwise, almost all the way through (leaving the bottom skin intact). Slice almost all the way through the other way, 3 or 4 times. Top with the meat sauce and mozzarella. Bake at 350 (or microwave) until heated through and cheese is melted.

Have a great week! :)

Please Be Patient with Me

2010-09-19T15:56:00.000-04:00

I'm navigating a new part of life: that which I follow Weight Watchers. I will be incorporating some healthier recipes here shortly. I just needed this week to learn the program. Stay tuned for exciting changes around here. I might be getting healthier, but you know that won't mean eating anything that's not delicious!

-Michelle

Rotini with Kielbasa and Vegetables

2010-09-16T18:47:00.000-04:00

Light and filling, this dish also goes together in under 30 minutes, making it a good choice for busy school nights (like tonight, so please forgive me for being so brief).

Rotini with Kielbasa & Veggies
Serves 4

What You Need:

4 cups cooked rotini (I used whole wheat)
8 oz kielbasa, cut into round "coins" (I used turkey kielbasa)
1 large bell pepper, cut into strips
1 cup sliced onions
2 cups cooked broccoli
1 Tbsp fresh basil (chopped)
2 cloves fresh garlic (minced)
2 1/2 Tbsp olive oil
4 Tbsp grated Parmesan cheese, divided

How it's Done:

Heat the oil in a skillet. Saute the sausage, pepper, onions, and broccoli for five minutes.
Add the garlic and basil and cooked pasta. Cook and stir until the pasta is coated with olive oil and the dish is well-combined.
Plate four servings and top each with a tablespoon of grated cheese.

What shortcuts do you take to speed up your meal prep on busy days?

Harvest Chicken Salad

2010-09-14T19:44:00.000-04:00

After several days of nothing new, I finally have a great new recipe to post. This one has been whirling around in my head for a while now, just waiting for the right name and the right weather. It uses leftover cooked chicken. A roasted chicken is perfect. I used leftovers from a home-cooked rotisserie lemon-pepper chicken.

Harvest Chicken Salad

What You Need:

2 cups cooked chicken, chopped roughly
1/4 cup dried cranberries or cherries
1/4 cup chopped walnuts or pecans
2 green onions, diced
1/2 of a large green apple (tart), diced (for color and texture, I leave the peel on)
the juice of 1/2 a lemon
a dash of salt and pepper, to taste
1/4 cup plain yogurt

How it's Done:

Simple: combine everything. Stir it up and serve on bread or with crackers. Store in the fridge tightly covered.

Eggs Benedict (Arnold). Also, some questions posed to me.

2010-09-10T09:49:00.001-04:00

Eggs Benedict is a classic breakfast dish, common on buffet lines, that combines an English muffin half, a poached egg, some Canadian bacon, and some hollandaise sauce.

Benedict Arnold was an officer in the American Revolutionary War. He defected to the British Army. He was a traitor.

So why do I call this dish Eggs Benedict Arnold? Because this dish is, in fact, a traitor. An impostor. A fake. The eggs aren't poached. The meat is ham, not Canadian bacon. And there's cheese. Plus, it's so perfectly fitting, seeing as how we're using an English muffin, and Arnold defected to the English. Ahh, duplicity. Good for traitors and recipe names alike.

Oh, and it's delicious.

Eggs Benedict Arnold

What You Need:

for each serving:

1 toasted English muffin (top and bottom)
2 scrambled eggs (cooked, scrambled in butter)
1 slice of uncured deli ham, heated
2 Tbsp prepared hollandaise sauce
1 Tbsp shredded cheddar cheese

How it's Done:

This is simple once you have all of your ingredients prepared.
On the bottom half of your English muffin, place the scrambled eggs. Top with ham, then hollandaise sauce, then cheese.
Cover with top half of the English muffin and serve. We had these lovelies with bacon and hash browns: breakfast for dinner.

Now, Mary, the Food Floozie, has tagged me to play this eight questions game called Eight to the Eight to the Eight. I won't usually do these sort of posts, since my focus here is on food, but I'm up for a little fun this morning. If you're tagged, I'd love it if you'd participate, but fully understand if you opt not to do so.

The idea is that I'm supposed to answer Mary's eight questions, then pose eight of my own, and tag eight people to answer those. And so on and so on.

Here goes:

1. What is your favorite work of art?

The Creation of Adam - Michelangelo

2. What do you collect, if anything?

Nothing on purpose. I love to get rid of things, so I'd be a terrible collector.

3. What faith were you raised in? And do you still belong to that one, or have you found another, or ...?

I was raised Catholic. I am no longer Catholic. I consider myself Christian, no denomination required.

4. What is your favorite flavor of jelly/jam to use for a PB&J?

Grape all the way, but it has to be real grape, not that weird purple jelled substance that doesn't spread.

5. What song did or would you play for your first dance together at your wedding reception?

Didn't have a wedding reception. Didn't have a formal wedding. Don't dance. However, Keeper of the Stars is "our song."

6. What is your favorite charity?

The ASPCA: American Society for the Prevention of Cruelty to Animals

7. Nuts in brownies -- yea or nay?

I must be all grown up, because, yes, nuts belong in brownies. Especially walnuts. Yep, it's offical. I'm an adult now.

8. What is your favorite cookbook, the one you rely on time after time?

Cookbooks mostly bore me. They're so generic! I'm going to put one together one of these days, I hope, and I promise it won't be generic.

Now for my questions and my ~~victims~~ ~~prey~~ guests. I'm keeping a cooking bent.

Will you answer the call?

April at Angel Foods Kitchen

Keli at Feeding Four

SnoWhite at Finding Joy in my Kitchen

Michelle at Girl Gone Granola

Mandy at Mandy's Recipe Box

..and that's it. I'm a rule breaker.

Now for the questions:

1. Who inspires you in the kitchen? Why?

2. To sift or not to sift?

3. How do you feel about white chocolate?

4. How do you feel about Teflon?

5. What dish are you famous for?

6. What's the biggest cooking disaster you've ever experienced?

7. If you could cook with any one person, alive or deceased, real or fictional, who would it be and why?

8. What dish would you consider your pièce de résistance, and have you mastered it yet?

Hash Brown Casserole

2010-09-09T08:35:00.000-04:00

I'm a fan of serving hot breakfast, especially to people who have to go out and work all day or go to school all day. I find that a hot breakfast keeps people fuller longer. Also, most of the time, serving a hot breakfast is more economical than milk & cereal. Eggs are certainly an example of that.

Today, it's hash brown casserole. Breakfast? Side dish? Dinner? Whatever you serve this as, it's tasty. Plus, the hands-on time is less than 15 minutes, freeing you up to get ready for your day while it bakes in the oven.

Hash Brown Casserole

What You Need:

1 lb hash brown shredded potatoes (homemade, frozen, or refrigerated, your choice)
1/2 lb bulk breakfast sausage
1/2 a large onion, diced
1/4 cup butter
2 Tbsp flour
1 1/2 cups milk
1/4 cup sour cream
1 cup shredded cheddar cheese
salt & pepper to taste

How it's Done:

Preheat the oven to 375 degrees. Lightly grease a 10" square baking dish.
Melt the butter in a skillet with high sides. Add onion and sausage and cook until the sausage is no longer pink.
Sprinkle the flour over the onion and sausage. Cook and stir until no flour is visible. Pour in the milk. Cook and stir until thick (should only take a couple of minutes). Remove from heat.
Stir in potatoes, sour cream, and cheese. Add salt and pepper to taste.
Turn mixture into the prepared baking dish.
Bake for 35 to 45 minutes, or until heated through and top is lightly browned.

Not Enough Hours in the Day!

2010-09-07T10:29:00.001-04:00

All summer, you gazed wishfully upon your untidy abode, reminding yourself that soon, school will start, and you'll have more time to get things done. For now, you told yourself, I'll just enjoy my children and ignore what can be ignored.

Then, school started, and you found yourself wondering where all of that free time you were promised had gone. PTO meetings, soccer practice, driving kids to cross country meets, attending parent-teacher conferences, baking cupcakes to share with the class for your child's birthday, meeting new parents, shopping, driving.... Oh! So that's where the time went!

What? Is it only me? I swear that I should have more free time in my days! I envisioned myself completing a present I'm working on for a friend who's expecting (and I'm running out of time!), finishing my braided rug, going to the gym... There's simply no time!

So, I look to my kitchen to provide shortcuts where I can. One reliable way to cut time in the kitchen is by using my slow cookers. Here's what's for dinner at my house tonight. I'll upload the final product later (after school, play date, homework, cross country practice, study time, laundry, and cleaning).

Slow Cooker Lasagna
makes a 5 quart crock full

What You Need:

1 box uncooked lasagna noodles
1 1/2 lb ground beef, cooked and drained
1 jar pasta sauce
2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste

How it's Done:

Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:

First, lay down a small amount of meat & sauce.

Break two noodles in half and press them into the meat sauce.

Dot with some cheese mixture.

Repeat until you run out of noodles.

Sprinkle with the remaining mozzarella.

Pour two cups of water over the top.

Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.

Menu Plan Monday

2010-09-06T08:47:00.000-04:00

For more menu plans, visit orgjunkie.com

Here we are, at another Monday. It seems like the weeks are flying by, one big blur of time. I've been away from my blog for several days because I needed to take care of home first, and home has been hectic! Soccer and cross country, elementary and middle schools, homework, class projects, cooking, cleaning, driving, meeting...Thus is my life at the beginning of the school year. I think my system is settled now. This week, I have to drive two kids to and from NINE practices and meets and games each week. My husband's in an Army school that's super-intense so he can't help till the middle of October. So, days have been full and busy and are about to get fuller and busier as my children play their chosen sports. I don't know how people with kids in more than one sport each handle it. I'm good with one per kid. Anyway, on to the weekly menu.

I'm going to have to rely on cooking ahead, slow cookers, my rotisserie, and other shortcuts to get me through mealtimes this month. I have plenty of time each morning, so breakfasts aren't a problem. It's dinner that's going to be the struggle. I'm going to do as much prep work ahead of time as I can!

Breakfasts:

Eggs Benedict Arnold
Sweet Potato Pancakes
Breakfast Pizzas
Banana Coffee Cake
Breakfast Burritos
Banana Bread Crepes
Hash Brown Casserole

Weekday Lunches: Posted at 360 Lunch Boxes

Weekend lunches:

Frito Chili Cheese Wraps
Chicken Salad Sandwiches

Dinners:
Chili
Lasagna
Beef Stew
Steak Parmesan
Breakfast for Dinner
Macaroni and Cheese
BBQ Beef

Planned Baking:

Apple Cake
Buttermilk Bread
Chocolate Chip Cookies
Sausage Balls
Ranch Roll-Ups

Guest Post: Paying Homage to Mom's Cooking

2010-09-01T06:40:00.000-04:00

We all remember the cooking of the women in our lives, right? I have fond memories of oat bran muffins, Thanksgiving feasts, and blueberry coffee cake. Stephen is here to talk to us about good ol' pot roast. A while back, I discussed why I never use canned cream of mushroom soup. Were I to make what I call a Heritage Recipe -- that is, one from my culinary heritage, I wouldn't be inclined to change it. If it called for cream of ___ soup, that's what I'd use. Stephen gives us a good example of a recipe from his culinary heritage that uses such a soup.

Stephen, by the way, writes at The Obsessive Chef. He lives in Denver, Colorado. Thank you, Stephen, for sharing this mouth-watering dish with us.

Pot roast Mom's way

Talk about brown food! When I was a kid my mother regularly made pot roast for Sunday dinner. It went into the oven before we went to church and was ready to eat by about 1 pm.

You can see this hunk o' meat was pretty big (took this snap after dinner). About 4 pounds in fact. It's original price was just over $16. I got it on sale for $5 from the manager's specials bin at Safeway. The reason the price was reduced was that it's "last date of sale" was yesterday. But with beef or lamb I don't consider the date specific deadline to be of any importance whatsoever. With pork or poultry I feel differently of course.

The meat has been chilled and you can see more residual congealed fat in the bottom of the container. I'll skim off more of that when I reheat it for dinner tonight.

After researching various pot roast methods I happened on one that I just had to do. It mimics the way my mom cooked our pot roasts lo these many years ago. The only real difference is the wine. She didn't use it. Whether or not she used some chicken stock or not I really don't remember.

When the casserole came out of the oven, I was surprised by how much liquid there was.

Solution? Gravy.

Pot roast mom’s way

1 7-bone chuck pot roast, about 4 lbs.

1 package dry onion soup mix

1 can undiluted mushroom soup

1 ½ cups red wine

water and flour as needed

Preheat oven to 300°.

Place pot roast in a casserole just large enough to hold it. On top of meat put onion soup mix and mushroom soup concentrate. Pour wine around meat.

Cover with foil and seal tightly. Bake for 1 hour then reduce oven to 250°. Continue baking for 3 more hours.

Remove from oven and allow to cool to room temperature (or put it outside if the weather’s cold). Refrigerate until the fat congeals. Scrape up fat and discard. Pour liquid into an adequately sized sauce pan for gravy.

Taste and dilute with water as necessary (mine was extremely salty and strong – I added about ¾ cup of water). Bring to a boil. Whisk in about 1 tbsp flour per (estimated) cup of liquid. It takes more time and more flour here in mile-high Denver). Keep at a strong simmer and keep whisking until the gravy thickens.

And the Winners Are....

2010-08-31T13:17:00.000-04:00

Congratulations to the following winners of a coupon good for a free loaf of Rudi's Organic Bakery bread! I've contacted you via email, and you have 48 hours to respond.

Winner 1:

Comment #3:

Congrats, Jenn!

Winner #2:

Comment # 16:

Congrats, Lisa!

Winner #3:

Comment # 23:

Congrats, Kerrie!

Winner #4:

Comment # 1! (It is said that the first comment in a giveaway is cursed and never wins! It won today!)

Congrats, Stephanie!

And last, but not least, winner #5:

Comment # 22:

Congrats, Kelly!

Thank you to all who entered. To the winners, I'll be emailing you shortly. I hope you enjoy your Rudi's breads as much as I do!

Menu Plan Monday 8/30 to 9/5

2010-08-30T07:45:00.000-04:00

Wahoo! It's almost September! September, how I love thee! Apples, apples, and more apples! I'm so looking forward to apple recipes. Are you? I hope so, because I intend to share quite a few!

This week's been slow around here, with not many new recipes to share with you. But here are three we made and enjoyed:

Polenta Tots

Messy Lenny -- Such a hit that we're doing it again this week!

Crackers

Anyway, here we are at a new week, and that means it's time for menu planning. The timing's perfect, because I've got to go to the grocery store tomorrow and do my shopping. So, I've looked over my store's sales ads, and here's what I'm planning for this week:

Breakfasts will include:

Greek yogurt with fruit and granola
Scrambled eggs with veggies and maybe some cheese
English muffins with fruit and cream cheese
Hash Brown Casserole
Breakfast Bagel Pizzas

Lunches are packed for everyone but me. I consulted the lunch box crowd, and they'd like to see bagel pizzas, shredded chicken, tacos, macaroni and cheese, and hot dogs. Gee, I wonder who's being influenced by poor cafeteria food choices! So, it's my mission to send them to school with lunches they love and ingredients I'm comfortable giving them. Follow my mission at 360 Lunch Boxes.

Dinners. Dinner is my favorite meal to plan. I love sitting around the table with my family at night. Here's what's on the menu this week:

Slow Cooker Lasagna with salad and garlic bread
Beef Stroganoff on Egg Noodles, which I'll attempt to make from scratch without a machine
Messy Lenny sandwiches on Soft Sandwich Rolls, cole slaw, and cinnamon apples
Brew Stew (recipe will be posted this week), crusty bread
Out to eat
Chicken & Gravy over biscuits
Soup (Broccoli Soup), Salad, and Bread sticks

Planned Baking:

Apple Cake
Buttermilk Bread
Chocolate Chip Cookies
Snack Mix
Fruit Roll-Ups
Sausage Balls for FOOTBALL!

A couple of other fun things you can look forward to this week are a coffee drinker's review and a guest post.

While you're here, don't forget to stop by and enter to win a loaf of Rudi's Organic Bakery bread. There will be FIVE winners and there are very low entries so far, so your odds of winning are great! I'll draw for a winner Tuesday morning.

Menu Plan Monday is a weekly link-up hosted by I'm an Organizing Junkie. Head on over and link up your weekly plan.

Polenta Tots

2010-08-29T20:10:00.000-04:00

It's the end of the month. I planned very, very poorly for groceries this month. Therefore, our last several days of the month have had to be more creative than even I care for. And my favorite Bare Cupboard recipe searching site, Cooking By Numbers, seems to have been taken off the 'net for some reason, so I've been seriously winging it. I haven't done too badly: we've had vegetable lo mein, bean & rice burritos, even some pan-fried pork chops. But I'm going to be so glad when grocery day rolls around. Enough of this seat-of-my-pants stuff.

One of the tricks up my sleeve is polenta. Using just one ingredient (well, okay, one main ingredient plus seasoning), I can create several dishes: grits, and polenta prepared many ways. Today, I made polenta tots. They're bite-size bits of polenta, baked until crispy on the outside and soft in the middle, golden in color and resembling tater tots. Here's how I do it:

Polenta Tots

What You Need:

2 cups uncooked polenta (also called grits)
6 cups water
1 tsp sea salt
2 tsp garlic powder
1 tsp minced parsley

How it's Done:

Combine everything in a tall-sided saucepan. Bring to a boil. Reduce heat and maintain a simmer, stirring constantly, until your arm is about to fall off. Then, switch hands and do it some more.
No really -- cook and stir about 20 to 30 minutes or until the polenta is pretty much a solid mass that takes a long while to fall back into place after you run a spoon through it.
Line a 9x11" baking dish with parchment or foil. Spread polenta in the dish. Cover and refrigerate several hours, or overnight.
Remove polenta from the pan. Cut into desired shapes. Place on a greased baking sheet. Bake at 375 degrees for 20 minutes. Flip over and bake another 10 to 15 minutes. Sprinkle with more sea salt when they come out, if you want.
Serve with pizza sauce.

Bites Around the Blogosphere

2010-08-29T09:25:00.001-04:00

Good Sunday morning to you! I've got a recipe to share with you a little later today. For now, check out these tasty bites I found this week:

Raspberry Jam at Andrea the Kitchen Witch, because making jam is yet out of reach for me, so I turn to others' expertise.

White Chocolate Peppermint Pie at Beat Until Fluffy

Strawberry Fruit Roll-Ups at From Glitter to Gumdrops

Cherry Blueberry Preserve at Finding Joy in my Kitchen

Chicken Empanadas at Food for my Family

Coconut Chocolate Macaroon Cupcakes at Soap Mom's Kitchen

Haystacks at Veggie Num Nums

Messy Lenny

2010-08-27T07:10:00.001-04:00

Sloppy Joes. They're the things of childhood. I have fond memories of Manwich and ground beef on a soft, white hamburger bun, dripping all over my plate.

Manwich, however, contains ingredients that I don't want to consume. Take a look:

Ingredients

Tomato Puree , (Water , Tomato Paste) , High Fructose Corn Syrup , Distilled Vinegar , Corn Syrup , Less Than 2% of: Salt , Sugar , Dehydrated Onions , Dehydrated Red and Green Bell Peppers , Chile Pepper , Tomato Fiber , Spices , Guar Gum , Xanthan Gum , Dehydrated Garlic , Carob Bean Gum , Natural Flavors

No, thanks.

And I love beef. I really love beef. It's the only meat I have a love affair with. However, I'm in my 30s, and I need to eat less of it. I'm striving for a mainly plant-based diet, so most beef has to go. My whole family benefits from eating a mostly plant-based diet. Enter the lowly lentil.

Lentils make wonderful ground beef stand-ins for several recipes: Meatloaf, tacos, and sloppy joes are three of my favorites. After reading mixed reviews on lentil sloppy joes, I decided to venture forth and create my own spin on this idea. I love sloppy joes, so it was worth the effort. What I got was a recipe that tasted so much like the Manwich of my childhood that I wouldn't have known the difference had I not been the chef.

This is not a Sloppy Joe. This is Messy Lenny. The Lentil.

Messy Lenny

What You Need:

1 cup brown lentils
2 1/2 cups water
2 Tbsp olive oil
1/2 a large onion, diced
1/2 a large red bell pepper, diced
1 cup ketchup (check for high fructose corn syrup!)
2 Tbsp Worcestershire sauce
2 Tbsp white vinegar
1 tsp sea salt
black pepper to taste
a few dashed of garlic powder
buns for serving (I suggest this recipe)

How it's Done:

Cook lentils in water until tender. Some folks say they can be cooked in 30 minutes. I find that 60 is more realistic. Here's how to cook them: Add lentils to water. Bring to a boil. Reduce heat, cover, and simmer until tender. Check the water level occasionally to prevent scorching. After cooking, if there is more than a couple tablespoons of water left, drain some out and proceed.
Add onion, pepper, and oil. Cook and stir until vegetables are tender.
Stir in the remaining ingredients. Cook and stir until thickened. Remove from heat and serve on buns.

PS Don't forget to enter to win a loaf of Rudi's Organic Bread!

Another Look at Crackers

2010-08-27T06:48:00.000-04:00

Yesterday, I wanted to make some crackers for a snack in my daughters' lunches. I went searching all over the Internet looking for just the right recipe. I settled on this recipe, but changed it quite a bit. Don't be intimidated by nutritional yeast. It's not the same as the bread rising sort of yeast. Nutritional yeast is golden in color and is usually flaked. It's also not the same as brewer's yeast. Nutritional yeast has a cheesy, nutty flavor to it and is great for seasoning and for making cheesy sauces. These crackers taste like a cross between Goldfish and Oyster crackers.

Nutritional Yeast is often sold in the bulk section of health food stores.

Homemade Crackers
adapted from Shmooed Food

What You Need:

2 3/4 cups unbleached flour
1/2 cup nutritional yeast flakes
1 tsp baking soda
1 tsp onion salt
a few shakes of cayenne pepper
1/4 tsp garlic powder
1 tsp dry mustard
1/2 cup cold olive oil
1/2 cup plus 2 Tbsp ice water
1 Tbsp apple cider vinegar
sea salt for topping, if desired

How it's Done:
Heat the oven to 375 degrees. Cover baking sheets with parchment paper.

Combine all the dry ingredients in a large mixing bowl.

Slowly drizzle in the olive oil while stirring. Then, drizzle in the water and apple cider vinegar.
Form the dough into a ball. I found it easiest to form it into three balls and work with smaller pieces.

Roll the dough very thin -- under 1/8th of an inch. This is important, because the crackers will puff up substantially even this thinly rolled.

Cut as desired. I used some small cutters. You don't have to do that. You can use your pizza cutter to cut them into squares.

Place them on your baking sheet. 1/2" apart is plenty, as they don't expand.

Bake the crackers 10 to 12 minutes, or until browned. They will get crispier as they cool.
Repeat until all your dough is used. It's much harder to reroll "recycled" dough. It gets very stiff, so use as much of it as you can the first time around.