I realize that my posts are almost exclusively about food, but I wanted to share this. My dad told me this story about a year ago and I think of it often. He went on a short-term missions trip to India to visit an orphanage about 4 years ago and while there he heard a whistle echo throughout the orphanage every night around 3am. After a few nights, he decided to ask the significance of the nightly whistle-blowing. It was explained to him that because of the frequent occurence of nightmares in small children's lives and the lack of parents available to orphans, the whistle served as a reminder to the young children. The whistle signifies the presence of God in their lives, and that even if they awaken with a nightmare, that God is there to protect them and to comfort. Every time one of my children wakes with a nightmare (like last night), I am reminded of this lesson: not only is God always there for each one of us, but that I also have the privilege of comforting my children. In this hectic season of life that I find myself in, I need to daily be thankful for my children and to thank God for every opportunity to comfort, nurture, teach, and to love each one of my children.
I would encourage you today to be attentive to the blessings that God has given you [in the form of children, husbands, family, and friends]. It is so easy to take our blessings for granted.
Wednesday, September 30, 2009
Vegetable Enchiladas
I really enjoy vegetables. I often notice that there is a lack of flavor in vegetarian dishes, however. I think sometimes a few extra spices or herbs can make all of the difference in added taste. Last night I was asked to make veggie enchiladas for a community dinner. I tried to create a recipe that used lots of flavor but also tasted really fresh. I searched my go-to website for ideas: epicurious.com and didn't really have much success. So I decided to instead "build" added layers of flavor. I think it was pretty successful. For the true test, I will feed this to my carnivores sometime in the near future!
Even though this takes a little bit more time to create, it is a one-dish meal and some of the ingredients take no more effort than to open a can!
Veggie Enchiladas
10 whole wheat tortillas
2 large red peppers, sliced
2 medium onions, sliced
2 T olive oil
smoked paprika
cumin
pepper
"Goya" yellow rice, follow package directions
1 can black beans
1 can chipotle peppers (in adobo sauce), chopped
1 can pickled jalapenos, chopped
1 jar pico de gallo (I used "Goya"but you could also use salsa)
3 T butter
3 T flour
1 cup milk
4 cups shredded cheddar, divided
3/4 cup chopped cilatro, if desired
1 can enchilada sauce (green or red, personal preference)
1. Combine peppers, onions, and next four ingredients. Grill or saute over medium-high heat or until nicely browned (but still firm). Set aside.
2. Mix prepared rice and next four ingredients. Set aside.
3. Prepare cheese sauce: Create a "white" sauce by melting butter, stirring in flour and adding milk slowly until thickened. Stir in 3 cups shredded cheddar and stir until melted. Stir in half of the cilantro. Set aside.
4. Assemble enchiladas: tortilla, rice mixture, peppers and onions, and a spoonful of cheese sauce. Fold in half and place "upside down" (seam down) in a 9x13 baking pan. After the pan is assembled, pour enchilada sauce over filled tortillas. Sprinkle cheese over the top.
5. Bake at 350 degrees for 45 minutes. After the enchiladas are finished baking, sprinkle with cilantro and serve with guacamole, salsa, and sour cream.
Even though this takes a little bit more time to create, it is a one-dish meal and some of the ingredients take no more effort than to open a can!
Veggie Enchiladas
10 whole wheat tortillas
2 large red peppers, sliced
2 medium onions, sliced
2 T olive oil
smoked paprika
cumin
pepper
"Goya" yellow rice, follow package directions
1 can black beans
1 can chipotle peppers (in adobo sauce), chopped
1 can pickled jalapenos, chopped
1 jar pico de gallo (I used "Goya"but you could also use salsa)
3 T butter
3 T flour
1 cup milk
4 cups shredded cheddar, divided
3/4 cup chopped cilatro, if desired
1 can enchilada sauce (green or red, personal preference)
1. Combine peppers, onions, and next four ingredients. Grill or saute over medium-high heat or until nicely browned (but still firm). Set aside.
2. Mix prepared rice and next four ingredients. Set aside.
3. Prepare cheese sauce: Create a "white" sauce by melting butter, stirring in flour and adding milk slowly until thickened. Stir in 3 cups shredded cheddar and stir until melted. Stir in half of the cilantro. Set aside.
4. Assemble enchiladas: tortilla, rice mixture, peppers and onions, and a spoonful of cheese sauce. Fold in half and place "upside down" (seam down) in a 9x13 baking pan. After the pan is assembled, pour enchilada sauce over filled tortillas. Sprinkle cheese over the top.
5. Bake at 350 degrees for 45 minutes. After the enchiladas are finished baking, sprinkle with cilantro and serve with guacamole, salsa, and sour cream.
Monday, September 28, 2009
What the world eats in a week....
http://articles.moneycentral.msn.com/CollegeAndFamily/RaiseKids/what-the-world-eats.aspx?GT1=33004&slide-number=1
I just watched this slideshow and thought it was very interesting. I usually don't budget what I purchase for food, but it would be interesting to lay out what we eat in a week and figure out the cost. How about you? Do you budget a certain amount for groceries?
I couldn't believe (well, I kind of could...) the horrendous things the U.S. family was eating. I counted maybe one or two fruits in that pile of processed foods, sodas, take-out pizzas, and juices. Also heartbreaking, but in a different way, were the pictures of those precious kids [in Ecuador and Mali] who really don't have much food to eat in a week.
I just watched this slideshow and thought it was very interesting. I usually don't budget what I purchase for food, but it would be interesting to lay out what we eat in a week and figure out the cost. How about you? Do you budget a certain amount for groceries?
I couldn't believe (well, I kind of could...) the horrendous things the U.S. family was eating. I counted maybe one or two fruits in that pile of processed foods, sodas, take-out pizzas, and juices. Also heartbreaking, but in a different way, were the pictures of those precious kids [in Ecuador and Mali] who really don't have much food to eat in a week.
Saturday, September 26, 2009
Sesame Ginger Flank Steak and Creamy Cole Slaw
My kids love steak. While I sometimes splurge on ribeye's, usually I buy flank steak or skirt steak. Both cuts are much less expensive, cook quite quickly, and are fairly lean. I have found that "Newman's Own" sesame ginger salad dressing is the perfect marinade for flank steak. It's that simple:marinate the steak, grill, and eat it!
Coleslaw is more of a summer salad, but with cabbage in season and the grilled meat, I think it would be a nice side. My mom always made the sweet and sour version of "pepper slaw" and we ate it with things like oyster pie and pot pie. I like the pepper slaw, but I love creamy coleslaw, especially on pulled pork sandwiches.
I'll also include a recipe for "root veggie chips", although I am not sure anyone will rush right out and and make them. I happen to think they're rather tasty, but let's just say I'm the only one in this house who eats them. Either way, if you're feeling adventurous, I say go for it.
Sesame-Ginger Flank Steak
"Newman's Own" sesame-ginger salad dressing
flank steak (1/2 lb per person)
1. Marinate steak at least four hours.
2. Grill over medium-high heat for 8-9 minutes per side.
3. Let rest at least five minutes, then slice diagonally into thin pieces.
Creamy Coleslaw
1/2 head of green cabbage, sliced thinly
1/2 head purple cabbage, sliced thinly
2 apples, chopped finely
3 T chopped chives
2 large carrots, peeled and chopped coarsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tsp whole-grain mustard
2 tsp apple cider vinegar
1/2 cup sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp celery seed
Mix dressing ingredients into large bowl, then add the chopped apples, veggies, and chives. Stir to coat, and refrigerate for at least four hours, stirring every so often.
Root Vegetable Chips
beets
sweet potatoes
gold potatoes
parsnips
1. Thinly slice veggies into "chips". I use a mandoline slicer and try to use the setting that would produce chips 1/8 inch thick.
2. Toss with olive oil, salt and pepper. I keep the beet slices separate, as the juice will bleed into the other vegetables.
3. Roast veggies at 395 degrees for 25 minutes, stirring once. The result will be crispy and browned deliciousness--no, really they are delicious!
I dare you to try them :)
Coleslaw is more of a summer salad, but with cabbage in season and the grilled meat, I think it would be a nice side. My mom always made the sweet and sour version of "pepper slaw" and we ate it with things like oyster pie and pot pie. I like the pepper slaw, but I love creamy coleslaw, especially on pulled pork sandwiches.
I'll also include a recipe for "root veggie chips", although I am not sure anyone will rush right out and and make them. I happen to think they're rather tasty, but let's just say I'm the only one in this house who eats them. Either way, if you're feeling adventurous, I say go for it.
Sesame-Ginger Flank Steak
"Newman's Own" sesame-ginger salad dressing
flank steak (1/2 lb per person)
1. Marinate steak at least four hours.
2. Grill over medium-high heat for 8-9 minutes per side.
3. Let rest at least five minutes, then slice diagonally into thin pieces.
Creamy Coleslaw
1/2 head of green cabbage, sliced thinly
1/2 head purple cabbage, sliced thinly
2 apples, chopped finely
3 T chopped chives
2 large carrots, peeled and chopped coarsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tsp whole-grain mustard
2 tsp apple cider vinegar
1/2 cup sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp celery seed
Mix dressing ingredients into large bowl, then add the chopped apples, veggies, and chives. Stir to coat, and refrigerate for at least four hours, stirring every so often.
Root Vegetable Chips
beets
sweet potatoes
gold potatoes
parsnips
1. Thinly slice veggies into "chips". I use a mandoline slicer and try to use the setting that would produce chips 1/8 inch thick.
2. Toss with olive oil, salt and pepper. I keep the beet slices separate, as the juice will bleed into the other vegetables.
3. Roast veggies at 395 degrees for 25 minutes, stirring once. The result will be crispy and browned deliciousness--no, really they are delicious!
I dare you to try them :)
Friday, September 25, 2009
butternut-spiced pancakes--and a pie, too!
Whenever I make pancakes, I follow my [well-worn and terribly stained] Betty Crocker basic recipe. A few years ago, I experimented with different additions and alternatives. Our favorites were: lemon-ricotta, pumpkin-spice, and banana oatmeal.
The basic recipe is just that, basic- and begs for creativity! The pumpkin-spice pancakes are made simply by substituting pumpkin puree for the 1/2 cup of vegetable oil. A few shakes of pumpkin pie spice round out the flavor, and pure maple syrup is the perfect topping.
It is super simple to make your own pumpkin (or butternut squash, interchangeably) puree. Basically, all I do is stick the whole thing in the oven [on a cookie sheet] at 370 degrees for about an hour or until tender. I then scoop out the flesh, puree it in a blender, and then voila- it's finished.
I have also included Rob's grandmother's pumpkin pie recipe. I love to top the pie with fresh whipped cream; all you need to do is whip heavy cream into peaks, add the desired amount of sugar and freshly grated nutmeg and you have the ideal compliment to a perfectly chilled and creamy piece of pie. I hope you enjoy these tastes of fall!
Butternut-spice pancakes
2 large eggs
2 cups all-purpose or whole wheat flour
1 1/2 cups milk
3/4 cup pumpkin puree
1 T brown sugar
4 tsp baking powder
1/4 tsp salt
1 T pumpkin-pie spice
1. Beat eggs in large bowl with whisk until fluffy.
2. Beat in remaining ingredients until just smooth.
3. After cooking in non-stick skillet, top with plenty of butter and maple syrup. For a little extra decadence, top with fresh whipped cream!
Grandma Teague's pumpkin pie
2 cups pumpkin puree
1 1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp [additional] cinnamon
1 cup brown sugar
2 eggs
2 cups whole milk or evaporated milk
1. Place pumpkin in skillet. Mix and add the dry ingredients to hot pumpkin. Stir well.
2. Beat eggs in large bowl and add milk. Slowly add pumpkin mixture to egg mixture. Add to your favorite prepared crust.
3. Bake at 450 degrees for 15 minutes; reduce heat to 300 degrees and bake for 45 minutes, or until knife comes out clean.
***I use the very basic pie crust recipe: 1/3 cup (plus 1T) shortening/butter, 1 cup flour, 1 tsp salt, 5T ice water (this is a rough estimate...I just look for the right consistency...it's just a practice thing***
The basic recipe is just that, basic- and begs for creativity! The pumpkin-spice pancakes are made simply by substituting pumpkin puree for the 1/2 cup of vegetable oil. A few shakes of pumpkin pie spice round out the flavor, and pure maple syrup is the perfect topping.
It is super simple to make your own pumpkin (or butternut squash, interchangeably) puree. Basically, all I do is stick the whole thing in the oven [on a cookie sheet] at 370 degrees for about an hour or until tender. I then scoop out the flesh, puree it in a blender, and then voila- it's finished.
I have also included Rob's grandmother's pumpkin pie recipe. I love to top the pie with fresh whipped cream; all you need to do is whip heavy cream into peaks, add the desired amount of sugar and freshly grated nutmeg and you have the ideal compliment to a perfectly chilled and creamy piece of pie. I hope you enjoy these tastes of fall!
Butternut-spice pancakes
2 large eggs
2 cups all-purpose or whole wheat flour
1 1/2 cups milk
3/4 cup pumpkin puree
1 T brown sugar
4 tsp baking powder
1/4 tsp salt
1 T pumpkin-pie spice
1. Beat eggs in large bowl with whisk until fluffy.
2. Beat in remaining ingredients until just smooth.
3. After cooking in non-stick skillet, top with plenty of butter and maple syrup. For a little extra decadence, top with fresh whipped cream!
Grandma Teague's pumpkin pie
2 cups pumpkin puree
1 1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp [additional] cinnamon
1 cup brown sugar
2 eggs
2 cups whole milk or evaporated milk
1. Place pumpkin in skillet. Mix and add the dry ingredients to hot pumpkin. Stir well.
2. Beat eggs in large bowl and add milk. Slowly add pumpkin mixture to egg mixture. Add to your favorite prepared crust.
3. Bake at 450 degrees for 15 minutes; reduce heat to 300 degrees and bake for 45 minutes, or until knife comes out clean.
***I use the very basic pie crust recipe: 1/3 cup (plus 1T) shortening/butter, 1 cup flour, 1 tsp salt, 5T ice water (this is a rough estimate...I just look for the right consistency...it's just a practice thing***
Thursday, September 24, 2009
A Naughty Sandwich....and some cabbage
I've decided to take pity on you! This is one of my favorite sandwiches of all time, and the naughty part is the Velveeta melted on top. I am fully aware that the packaging on the box describes the product as "pasteurized processed cheese food"....I agree that this also scares me and I've never looked at the ingredient list because I like to use it every once in a while. There is nothing else that imparts such a salty,smooth, and [let's face it] naughty taste. The great news is that you only need a very thin slice to top the sandwich and that you will be in control of the rest of the ingredients. I'm sure all in all this is a healthier choice than most restaurant sandwiches. (and, it's super easy!!!)
When we visited Wisconsin with friends, we enjoyed porchetta. After some research into how to create this at home, (in WI they sell the seasoned and raw version in grocery stores) I discovered that this is basically an Italian pork roast. I prepare mine in the crockpot and it is perfect for a weeknight dinner or would also work well for a casual get-together.
I buy the "dark" meat version of the pork roast. (not sure what it's termed, I just ask the butcher) I think it's more tender, but it's all a personal preference. The spice rub is a combination of dried herbs, most importantly, fennel seeds and rosemary. I searched and searched in the spice section and could not find fennel seeds, so I decided to use "herbes de provence" and was thrilled with the results. For those not familiar with this, it's basically a spice blend combining ingredients commonly used in french provincial cooking (thyme, basil, savory, fennel, and lavender).
Also, as promised, here is the recipe for my sauteed cabbage....I'll give you two ideas to try cabbage (and hopefully find that you'll like it!).
Porchetta sandwiches
3 lb pork roast (with or without bone)
olive oil
salt, pepper
3 garlic cloves, sliced thinly
herbes de provence
dried rosemary
1. Slice into meat of roast. Slide garlic slivers into each slit.
2. Liberally cover meat with spices (including salt and pepper) and drizzle with olive oil. After massaging spices and olive oil into meat, cover and refrigerate for at least two hours or overnight.
3. Place into crockpot and cook on low all day.
4. Shred meat and place onto crusty rolls, (be sure to include plenty of juices) top with Velveeta and brown sandwiches (open-faced) in oven at 300 degrees until cheese is melted.
Sauteed cabbage
two very informal recipes:
version #1
1/2 head of cabbage, sliced thinly
2 slices bacon, chopped coarsley
1 T olive oil
Brown pieces of bacon until almost crispy, add olive oil and cabbage and saute until cabbage is barely wilted.
version #2
1/2 head of cabbage, sliced thinly
2 T olive oil
pepper to taste
soy sauce
Saute cabbage in olive oil over medium heat until barely wilted and a little browned. Add pepper and soy sauce to taste, remove from heat while still crunchy.
***one more idea for using cabbage: create a chicken stir-fry with julienned carrots, cabbage slivers, onions, mushrooms, snow peas, chicken and soy sauce over brown rice***
When we visited Wisconsin with friends, we enjoyed porchetta. After some research into how to create this at home, (in WI they sell the seasoned and raw version in grocery stores) I discovered that this is basically an Italian pork roast. I prepare mine in the crockpot and it is perfect for a weeknight dinner or would also work well for a casual get-together.
I buy the "dark" meat version of the pork roast. (not sure what it's termed, I just ask the butcher) I think it's more tender, but it's all a personal preference. The spice rub is a combination of dried herbs, most importantly, fennel seeds and rosemary. I searched and searched in the spice section and could not find fennel seeds, so I decided to use "herbes de provence" and was thrilled with the results. For those not familiar with this, it's basically a spice blend combining ingredients commonly used in french provincial cooking (thyme, basil, savory, fennel, and lavender).
Also, as promised, here is the recipe for my sauteed cabbage....I'll give you two ideas to try cabbage (and hopefully find that you'll like it!).
Porchetta sandwiches
3 lb pork roast (with or without bone)
olive oil
salt, pepper
3 garlic cloves, sliced thinly
herbes de provence
dried rosemary
1. Slice into meat of roast. Slide garlic slivers into each slit.
2. Liberally cover meat with spices (including salt and pepper) and drizzle with olive oil. After massaging spices and olive oil into meat, cover and refrigerate for at least two hours or overnight.
3. Place into crockpot and cook on low all day.
4. Shred meat and place onto crusty rolls, (be sure to include plenty of juices) top with Velveeta and brown sandwiches (open-faced) in oven at 300 degrees until cheese is melted.
Sauteed cabbage
two very informal recipes:
version #1
1/2 head of cabbage, sliced thinly
2 slices bacon, chopped coarsley
1 T olive oil
Brown pieces of bacon until almost crispy, add olive oil and cabbage and saute until cabbage is barely wilted.
version #2
1/2 head of cabbage, sliced thinly
2 T olive oil
pepper to taste
soy sauce
Saute cabbage in olive oil over medium heat until barely wilted and a little browned. Add pepper and soy sauce to taste, remove from heat while still crunchy.
***one more idea for using cabbage: create a chicken stir-fry with julienned carrots, cabbage slivers, onions, mushrooms, snow peas, chicken and soy sauce over brown rice***
Wednesday, September 23, 2009
Be Warned.....
Since this usually works so well for my kids, I'm going to challenge you to try something new....plus, I'm really tired of calling my insurance company and talking about "pos" codes, (I have my own little theory about what that actually stands for) out of network visits, deductibles, etc.
Yesterday I went to the butcher shop (a family farm that also raises fruits and vegetables) and stocked up on some "undesirables": cabbage, eggplant, turnips, parsnips, butternut squash, and lima beans. I'm assuming that each one of you is under the impression that you hate at least one of these items. I would like to challenge you to try one of these veggies.
Over the next few days I will post a few recipes starring this cast of characters.
Today: Lima beans in cream
I know what you're thinking, "that sounds fattening"...maybe, but the truth is, you only need to use a small amount of naturally occuring fats to achieve a very tasty result. The result in this instance, is tender and creamy deliciousness. I found this recipe on "orangette", and I believe her inspiration was Edna Lewis. I think she also uses the same technique for brussels sprouts.
Lima Beans in Cream (courtesy of "orangette" and Edna Lewis)
1 1/2 qts fresh or frozen lima beans (peeled or thawed, respectively)
enough water to boil
1/8 cup heavy cream
2 T butter
salt, pepper
1. Boil lima beans in a covered saucepan for about 20minutes, or until tender. I used fresh limas and would suggest this if possible.
2. Drain lima beans and place back into saucepan. Add heavy cream, butter, salt, and pepper and heat through until butter is melted and lima beans are silky and creamy (about 3 minutes).
stay tuned for: "fall butternut-spice pancakes", "sauteed cabbage with bacon", "penne with roasted eggplant, mushroom, and fresh tomato sauce", "roasted parsnip chips", and "turnip gratin". I really hope you discover that you actually like trying new things and that it is worth the extra effort to buy local!
Yesterday I went to the butcher shop (a family farm that also raises fruits and vegetables) and stocked up on some "undesirables": cabbage, eggplant, turnips, parsnips, butternut squash, and lima beans. I'm assuming that each one of you is under the impression that you hate at least one of these items. I would like to challenge you to try one of these veggies.
Over the next few days I will post a few recipes starring this cast of characters.
Today: Lima beans in cream
I know what you're thinking, "that sounds fattening"...maybe, but the truth is, you only need to use a small amount of naturally occuring fats to achieve a very tasty result. The result in this instance, is tender and creamy deliciousness. I found this recipe on "orangette", and I believe her inspiration was Edna Lewis. I think she also uses the same technique for brussels sprouts.
Lima Beans in Cream (courtesy of "orangette" and Edna Lewis)
1 1/2 qts fresh or frozen lima beans (peeled or thawed, respectively)
enough water to boil
1/8 cup heavy cream
2 T butter
salt, pepper
1. Boil lima beans in a covered saucepan for about 20minutes, or until tender. I used fresh limas and would suggest this if possible.
2. Drain lima beans and place back into saucepan. Add heavy cream, butter, salt, and pepper and heat through until butter is melted and lima beans are silky and creamy (about 3 minutes).
stay tuned for: "fall butternut-spice pancakes", "sauteed cabbage with bacon", "penne with roasted eggplant, mushroom, and fresh tomato sauce", "roasted parsnip chips", and "turnip gratin". I really hope you discover that you actually like trying new things and that it is worth the extra effort to buy local!
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