Tuesday, October 25, 2011

Ghost House


I dwell in a lonely house I know
That vanished many a summer ago,
And left no trace but the cellar walls,
And a cellar in which the daylight falls,
And the purple-stemmed wild raspberries grow.

O’er ruined fences the grape-vines shield
The woods come back to the mowing field;
The orchard tree has grown one copse
Of new wood and old where the woodpecker chops;
The footpath down to the well is healed.
I dwell with a strangely aching heart
In that vanished abode there far apart
On that disused and forgotten road
That has no dust-bath now for the toad.
Night comes; the black bats tumble and dart;
The whippoorwill is coming to shout
And hush and cluck and flutter about:
I hear him begin far enough away
Full many a time to say his say
Before he arrives to say it out.
It is under the small, dim, summer star.
I know not who these mute folk are
Who share the unlit place with me—
Those stones out under the low-limbed tree
Doubtless bear names that the mosses mar.
They are tireless folk, but slow and sad,
Though two, close-keeping, are lass and lad,—
With none among them that ever sings,
And yet, in view of how many things,
As sweet companions as might be had.
~ Robert Frost ~

Friday, May 6, 2011

Strawberry Cupcakes


makes 12

The Strawberry Cupcakes

2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberries, diced

1. Line muffin pan with cupcake liners and preheat the oven to 325 degrees.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle.  Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fold in the strawberries. Fill liners two-thirds full. Bake 20-22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean; don't over bake or cupcakes will be dry.
3. These cupcakes to cool at least an hour before topping and also to develop the flavor and texture properly.


The Strawberry Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 teaspoon strawberry extract 1-2 drops red food coloring
1/4 cup plain soy milk or soy creamer

1.Beat shortening and margarine together until well combined and fluffy.Add the sugar and beat for about 3 more minutes. Add the strawberry extract, food coloring and soy milk, beat for another 5-7 minutes until fluffy.

To Assemble

12 cupcakes
1 recipe frosting
shavings of white chocolate or washed whole strawberries
Spread the frosting on cooled cupcakes. Place shaved white chocolate on top of each cupcake or for a vegan friendly version top each with a whole strawberry.

These are variations of   Simple Vanilla and Agave Nectar Cupcakes and Vegan Fluffy Buttercream Frosting found in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.

Black - Eyed Pea Patties


6 servings

3 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped green bell pepper
3 tablespoons chopped fresh parsley
1 1/2  teaspoons ground cumin
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil

1. Combine peas and garlic in a large bowl, and mash the mixture with a potato masher. Stir in bell pepper, parsley, cumin, salt, and egg, stir until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch patty.

2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium high heat. add 6 patties; cook 4 minutes on each side until browned. Repeat procedure with remaining 1 1/2 teaspoons olive oil and 6 patties. Serve patties.
This recipe is a variation to a recipe I found in Cooking Light Way to Cook Vegetarian - Black - Eyed Pea Patties with Garlic  Pepper Salsa, page 180.  We use them to make burgers or by making the patties smaller we make sliders with vegenaise, lettuce, radishes and roasted red peppers and roasted oven fries.

Vegetables Korma

serves 2

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small onion,cut into chunks
1 1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon ground cardamom
2 tablespoons golden raisins
1 cups frozen  cauliflower
1/2 cup frozen zucchini
1/4 cup frozen peas
1/4 cup frozen carrots
1 7-ounce can chickpeas, rinsed and drained (1/4 cup)
3 tablespoons coconut milk or almond milk

Cook rice according to package directions. Puree tomatoes, onion, and ginger inn food processor or blender. Heat oil in saucepan over medium heat. add curry powder and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.  Stir in frozen vegetables; chickpeas; and milk. Season with slat and pepper. Cover, reduce heat to medium-lo, and simmer 6-7 minutes, or until vegetables are tender. Serve over rice.

Thursday, May 5, 2011

Menu Plan Monday

Breakfast~ apple walnut muffins, happy honey bee tea (x2)
multi grain toast with cream cheese & strawberries, peppermint tea
potato cakes, veggie bacon, orange slices
oatmeal with pumpkin seeds & currants, almond milk
toad in the hole, apple slices
cream of quiona with raisins & walnuts, almond milk

Lunch~
baked potato with curried lentil soup
pumpernickel apple grilled cheese, pumpkin juice
baked tomatoes with basil & mozzarella, salad, roll
waffles & maple syrup, bananas
peanut butter & jelly, apple slices (x2)
green protein pineapple smoothie
Dinner~
summertime succotash, red radish tabbouleh
tacos, fruit salad
broccoli & potato casserole, steamed zuchinni, whole grain bread & jam
beans, collard greens, corn bread, fried okra
Mexican casserole, mixed  greens salad, glazed carrots
Moroccan Couscous with chickpeas, collard greens
veggie fried rice, seitan wontons

Besure to check out the rest of yummy menu ideas at I'm Am Organizing Junkie. Have a brilliantly blessed day!

The Young May Moon


The young May moon is beaming, love.
The glow-worm's lamp is gleaming, love.
How sweet to rove,
Through Morna's grove,
When drowsy world is dreaming, love!
Then awake! - - the heavens look bright, my dear,
And the best of all ways
To lengthen our days
Is to steal a few hours from the night, my dear!

~ Thomas Moore ~

Giving The Birds A Helping Hand




Monday, April 25, 2011

Menu Plan Monday

I do hope everyone had a wonderful Easter. Ours was very nice but we did quite a bit of rain (that we need desperately) so the egg hunt outdoors was out, however the boys used plastic eggs and had an indoor hunt - what I'm getting at here really is that we have two dozen eggs sitting in the frig that will be used here and there this week. I've been looking forward to this week for a while its our Spring Break from school work.  Will post the Easter pics later. This week Is clean it out and use it up week around here - didn't purchase any groceries except almond milk, eggs, strawberries, pineapples, bananas and mangoes.

Breakfast~
steel cut oats with bananas and pecans (x2)
boiled egg and 12 grain toast
creamed bananas on toast, hot tea
yogurt& strawberry parfait
fruit waffle
green pineapple smoothie, 12 grain toast

Lunch~
macaroni & cheese, orange slices
spinach patties, strawberries
peanut butter & jelly, apple slices
bean tostadas, pineapple
egg salad on crackers, carrot sicks
tomato basil soup, cheese toast
potato & cheese porgies, side salad

Dinner~
veggie fried rice, steamed broccoli
black eyed pea burgers, onion rings, potato salad
veggie tofu quiche, baby greens salad, rolls
pineapple with meatballs on rice, buttered peas
cabbage casserole with onions & feta, roasted potatoes and carrots
boiled egg over spicy rice, steamed zuchinni
baked gnocchi & sauce, baby greens salad, fried corn

Have a brilliantly blessed week!

BBQ Burgers & Onion Rings

Last week this was Kody's pic for making dinner. BBQ Burgers, OMG Onion Rings and slaw.



Let me tell you about these onion rings OMG doesn't even begin to cover it. These little delights are beyond yummy! A definite must try for anyone.

Our whole wheat bread crumbs were from our freezer. We keep the crumbs from the slicing of our homemade breads and ends - boys aren't much for the large crusty ends of bread. His onion rings had a slight cinnamon taste (from our Who Bread) to them that added to the sweetness of the onions - very delicious.

The whole process didn't take long, however it was a bit messy - the boys love messy projects!



This was a great dinner. For the BBQ Burgers - Collin threw Boca burgers on the grill and basted them with Sweet Baby Rays BBQ Sauce each time he turned them. The burger toppers were mixed baby greens, radish sprouts, and tomato slices. The slaw was store bought. This turned out so great we having a repeat of it (well almost) this week but we're having Black Eyed Pea Burgers, OMG Onion Rings, Potato Salad. I want to start trying different "burger" mixtures so we can get away from Boca & Morning Star Farms.


This is where you can find the OMG Onion Ring Recipe.

Sunday, April 17, 2011

Menu Plan Monday

Breakfast~
banana chai smoothie, agave wheat toast
poached egg on whole grain toast, orange slices
autumn wheat, almond milk, banana
breakfast parfaits (vanilla yogurt, granola & banana), hot tea
pumpkin smoothie, agave wheat toast
wheat bagel with peanut butter, apple
oatmeal applesauce muffins, hot tea

Lunch~
mango & pecan waffles with maple syrup, banana
lemony lentils on brown rice
peanut butter & jelly sandwich, apples slices
egg salad & chard wrap, orange slices
tomato basil soup, cheese toast
meatball sub vegetarian meatballs recipe, carrot sticks
fried veggie sandwich, apple fizz

Dinner~
spicy Asian stir fry with linguine, cantaloupe
macaroni & cheese, steamed broccoli
baked potato with curried lentil soup, mixed greens salad
Hungarian chili on polenta, sauteed Swiss chard & garlic
asparagus & feta fritata, mixed greens salad, whole grain toast & fig jams
stuffed green peppers, roasted cauliflower & carrots
greens & quinoa pie, potato cakes, glazed carrots

Have a brilliantly blessed week!

Saturday, April 16, 2011

Chocolate Cherry Fruitcake


This is a great recipe for any holiday gathering and it is quick to whip up with impressive results. Baked in smaller individual pans it is great for gift giving. This is definite must try recipe I make this every year for the Christmas desert table and throughout the year.
Chocolate Cherry Fruitcake
16 servings
For the bread~
1 pkg. Nut or date quick bread mix
1 cup coarsely chopped pecans or walnuts
1 (10-oz.) jar maraschino cherries, drained (save juice), cut in half
3/4 cup miniature chocolate chips
3/4 cup water
1/4 cup of the maraschino cherry juice (if not 1/4 cup add water to make the amount)
1 teaspoon almond extract
1 Tablespoon oil
1 egg
For the Glaze~
1.4 cup miniature chocolate chips
2 teaspoons oil
Preheat oven to 350 degrees. Grease and flour the bottom of 8x4 or 9x5- inch loaf pan. In a large bowl combine all fruit cake ingredients. Stir by hand until mix is moistened.  Pour into prepared pan. Bake at 350 degrees for 65 - 70 minutes or until toothpick inserted into the center comes out clean.. Cool 15 minutes in the pan. Then remove to cool completely. 
In a small sauce pan over low heat, melt the chocolate chips and oil, stirring until smooth. Drizzle over cooled fruitcake. Allow glaze to set in the refrigerator. Then wrap well in plastic wrap or foil and store in the refrigerator up to two weeks or freeze for three months.

Monday, April 11, 2011

Dirty Rice with Squash & Chard


Dirty Rice with Squash & Chard

2  teaspoon coconut oil
1 large onion, chopped
3 stalks celery, chopped
1 green pepper, seeded, chopped
3 cloves garlic, chopped
6 ounces chicken Italian sausage, removed from casings
1 1/2 bunch green onions, chopped
1 teaspoon chili powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rubbed sage
1/4 cup vegetable broth
3 cups cooked brown rice
2 cups cooked butternut squash, cubed
1 large bunch cooked Swiss chard

1. Heat oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until onion is soft. Add garlic, green onions and spices and cook for one more minute.
2. add the sausage crumbles and stir to break it up. Cook for two or three minutes or until browned, if it sticks use some vegetable broth in the skillet.
3. Add cooked rice, squash and vegetable broth. Stir and cook until most of the liquid is gone and squash is heated through. Add salt and pepper to taste.
4. Serve rice mixture in a bowl topped with the Swiss chard.


Mexican Casserole

We were going to have burritos and corn salad but Collin was flipping through this cookbook today


and found this


so needless to say the burritos and corn salad went out the window - we are having Mexican Casserole, fried corn and mixed baby greens salad. And the boy gets to cooking-



in the end he has this - Mexican Casserole


and this - Fried Corn


 and our plates look like this. A delightfully, yummy meal.


Mexican Casserole
serves 6

4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (12-ounce) package meatless crumbles (or use 1 pound cooked ground turkey for non-vegetarians or Celiacs)
48 baked tortilla chips divided
avocado cooking spray
1 (15ounce) can pinto beans, rinsed and drained (we used back beans)
1 Tablespoon line juice
2 cups chopped seeded plum tomatoes
1/4 teaspoon salt
1 cup (4ounce) shredded jack cheese (we we used Christian Cheese,vegetable cheddar)
2 tablespoons sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives

1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet oer medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook1 minute. Stir in chili powder and next three ingredients; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11x7-inch baking dish coated with avocado cooking spray; top with crumbles mixture.

3. Heat remaining 2 teaspoons of oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

4. Combine tomato and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

Sunday, April 10, 2011

Handy Mixes

The following are really handy to have in the kitchen. I always keep them at hand for quick uses and it is far more cheaper to make a mix to keep in your cupboard than to purchase them from the supper market shelf.

Taco Seasoning Mix
12 teaspoons chili powder
9 teaspoons cumin
10 teaspoons paprika
6 teaspoons onion powder
5 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Five Spice Powder
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground anise
1 tablespoon ground fennel
1 Tablespoon ground cloves
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Onion Soup Mix
3/4 cup dry minced onions
4 teaspoons onion powder
1/3 cup gluten free beef bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Use 2 Tablespoons to 1 cup boiling water simmer 15 minutes.

Cream Soup Base
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup gluten free chicken bouillon powder
2 Tablespoons dried minced onion
1 teaspoon dried  thyme leaves
1 teaspoon dried basil leaves
This is casserole consistency, add more water for a soup base. To use add add 1/3 cup of mix to 1 1/4 cup of boiling water.

Seasoned Rice Mix
1 cup broken spaghetti
2 cups uncooked white rice
1/4 cup dried parsley flakes
6 Tablespoon gluten free instant chicken or beef bouillon powder
2 Tablespoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
Combine 1 cup mix, 2 Tablespoons butter and 2 cups water brought to a boil. cover and reduce heat. Simmer for 15-20 minutes, until rice is tender.

Chocolate Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve the sugar. Boil for 3 minutes, add the salt and the vanilla extract. Pour into a pint jar, store covered in the refrigerator. This keeps well for up to 3 months.

Menu Plan Monday

Breakfast~
9 grain toast, boiled egg, orange juice
cranberry granola, almond milk, banana
pumpkin raisin biscuitshapppy honey bee tea (x2)
steel cut oats with walnuts & apples, hot tea
polenta porridge with hot fig compote, apple juice
baked blueberry rice pudding, hot tea

Lunch~
peppered deli slices,baby mixed greens, tomato, red onion sandwich, plum
carrot raisin muffin, green pineapple smoothie
egg salad, spinach, tomato sandwich, carrot sticks
oat bran waffles with maple syrup, banana
whole wheat crust, roasted red pepper, red onion, vegetarian pepperoni pizza
curried samosas, green salad
peanut butter & jelly, apple slices

Dinner~
tacos
meatless brown rice stuffed peppers, roasted cauliflower & carrots
beans, collards, cornbread, fried okra
BBQ burgers, maple smoked baked beans, slaw
bean burritos, corn salad
meatless meatloaf, chard mashed potatoes, steamed asparagus
baked rice with black beans, corn & tomatoes, corn tortillas, mixed greens salad

Have a brilliantly blessed week!

Thursday, April 7, 2011

Green Pineapple Smoothie


This delicious little mixture came about with leftovers from the frig and freezer.

Green Pineapple Smoothie

1 1/2  cups frozen pineapple
1 cup peaches (didn't have frozen, so I used canned)
2 cups baby spinach
1 cup water
2 tablespoons agave
9 ice cubes

Place all ingredients except the ice cubes into a blender and blend until well smooth. Add the ice cubes three at time and blend until thick and creamy.  Normally I add a banana to sweeten the mixture, however no banana so I went with the agave.

Monday, April 4, 2011

A Bird Came Down the Walk


A Bird came down the Walk --
He did not know I saw --
He bit an Angleworm in halves
And ate the fellow, raw,

And then he drank a Dew
From a convenient Grass --
And then hopped sidewise to the Wall
To let a Beetle pass --

He glanced with rapid eyes
That hurried all around --
They looked like frightened Beads, I thought --
He stirred his Velvet Head

Like one in danger, Cautious,
I offered him a Crumb
And he unrolled his feathers
And rowed him softer home --

Than Oars divide the Ocean,
Too silver for a seam --
Or Butterflies, off Banks of Noon
Leap, splashless as they swim.

~Emily Dickinson~

Menu Plan Monday

This last week we have been busy planting in the front yard.  We added more flowers, a bird feeder, bird bath and fairy to the flower beds. Planted a bed of wildflower around the base of the tree and planted  container vegetables - tomatoes, green bell peppers, leaf lettuce, eggplant, chives, flat leaf parsley, basil, rosemary, and oregano.  We are planning on baking whole wheat agave bread for the freezer and sprouting fresh sprouts for sandwiches & salads this week. I' hoping to check out three new meatless meatloaf recipes this week to see which one we like the best. Been hankering for meatloaf, mashed potatoes, peas & carrots. Meatloaf sandwich wouldn't be bad either. I'm so glad that hubby and the boys have finally gotten down to one or two days with meat in their dinners a week.


Breakfast~
poached egg on multi grain toast, cranberry fizz
parsnip cakes, vegetarian bacon, orange juice
zuchinni muffins, orange slices, peppermint tea
oatmeal with cranberries & apples, almond milk
multi grain waffles with orange marmalade, banana, honeybush tea
pumpkin pie oats, apple
oatmeal with walnuts & figs, almond milk

Lunch~
macaroni and cheese, apple slices
pan seared oatmeal with fruit compote
veggie fried rice
baked potato with curried lentil stew
tostada
hash browns with egg, cornbread
grilled cream cheese sandwich with fig & honey, carrot sticks

Dinner~
riblet hoggies, steamed brooocli
vegetarian Irish stew, whole wheat biscuits
swiss chard tian, roasted carrots, parsnips & celery, multi grain toast
pumpkin and black bean casserole, tortilla chips & salsa (using butternut squash)
collards stuffed with red beans & rice, spinach salad (using cabbage)
black eyed pea mini burgers, OMG baked onion rings
pan seared talipia, roasted sweet potato wedges, green beans

Be sure to check out all the other Monday Menu Plans at I'm an Organizing Junkie.
Have a brillantly blessed week!

Thursday, March 31, 2011

Happy Birthday to Me!


Since my birthday was celebrated last weekend with all the other March birthdays I went about business as usual today. However, the celebration was really great, mom and Edmond had a pizza party. Yea!  No cooking and cleaning for me. I got one of those nifty little creative momories paper/picture cutters, a huge box of mixed Dove chocolates (HANDS OFF GUYS!!), some money, and 7 new vegetarian/vegan cookbooks from hubby (we have a Borders that is closing up and books are 50-60% off). Tonight I spent the evening with my free birthday drink from Starbucks - a Soy White Chocolate Mocha Latte Decaf with no whip and on the computer blogging a little and reading Appetite for Reduction. It was a great day!

Meatballs with Pineapple




Fresh pineapples were on sale for 99 cents so I bought three. Now what to do with them - of course the boys will gobble one up for a snack, one will work for breakfast smoothies and the other I made The Pioneer Woman's Meatballs with Peppers and Pineapple.

Meatballs with Pineapple
Serves  8-10

40 cooked gluten free homemade meatballs
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 fresh pineapple, cleaned and cut into chunks
2 cups vegetable stock
2 Tablespoons soy sauce
1/4 cup seasoned rice vinegar
1/3 cup cane sugar
4 Tablespoons cornstarch
red crushed pepper to taste

1. Defrost the meatballs if you have them pre-made and frozen. Warm the meatballs through and set aside.

2. Mix together the vegetable stock, soy sauce, rice wine vinegar, sugar, and cornstarch, set aside.

3. Heat  2 Tablespoons of canola oil in a large skillet. Add the red and green bell peppers along with the onion and cook until soft. Add the pineapple to the pan and cook for 1-2 minutes. Pour the sauce mixture into the pan and stir until the sauce is thickened. Add the meat balls and gently stir until well blended.  Sprinkle on what ever amount of the crushed red peppers you desire or you can leave them out. I simply let each person put on their own. Serve over brown rice.

Parsnip Cakes

1 pound parsnips
1-4 Tablespoons margarine
salt & pepper to taste
sorghum flour for dusting
1 egg, beaten
Gluten free bread crumbs, crushed gluten free rice krispies or chex
olive oil for frying

Peel the parsnips thinly. Cut them into small chunks and cook in a little salted water until soft. Mash with the margarine, season witht he salt and pepper. Wet your hands and shape the mixture into six cakes. Dip each cake into the flour, then egg, then coat with the bread crumbs. Heat the olive oil in a frying pan. Fry the parsnip cakes until golden brown on both sides. 

These make a wonderful breakfast served with gluten free toast, bacon or sausage, and orange juice.

Wasabi Ranch Dip

1/2 cup bottled ranch dressing or homemade vegan ranch
1 Tablespoon milk or soy milk
1 teaspoon wasabi paste
1/8 teaspoon salt

Combine all ingredients in a bowl and blend with fork until well mixed.  Easy, Easy, Easy and super Yummy with fresh veggies. The boys whip this up a lot for a snack tray with baby carrots, cucumber and zucchini slices, grape tomatoes and celery sticks.

Spicy Asian Stir Fry

8 ounces gluten free linguine noodles
1 Tablespoon canola oil
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 teaspoons)
1 small head baby bok choy, chopped into 2 inch pieces (1 1/2 cups)
1 1/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly liced (1/2 cup)
1 Tablespons gluten free hoisin sauce
1 Tablespoon gluten free garlic-chili sauce
1/4 cup chopped peanuts

1. Cook the pasta according to the packag directions. Drain, reserving 1 cup cooking water, and set pasta aside.

2. Meanwhile, heat the oil in a large skillet or wok over medium high heat. Add  onion, and garlic, and saute 5-7 minutes, or until onion is golden.

3. Add the baby bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in the hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 reserved cooking water. Add more water if texture seems too dry. Garnish each serving with 1 Tablespoon chopped peanuts. Serves 4

This recipe came from Vegetarian Times, March 2009, page 34

Wednesday, March 23, 2011

A Prayer In Spring

Oh, give us pleasure in the flowers today;
And give us not to think so far away
As the uncertain harvest; keep us here
All simply in the springing of the year.

Oh, give us pleasure in the orcahrd white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilating round the perfect trees.

And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.

For this is love and nothing else is love,
To which it is reserved for God above
To sanctify to what far ends he will,
But which it only needs that we fulfill.

~Robert Frost~

Sunday, March 13, 2011

Menu Plan Monday

Hope this day finds everybody doing fine and dandy and ready to tackle the week. Last week the boys and I gave the living room/dining room/school room a going over. Took down the Irish lace panels & valances and washed them, moved all the furniture and vacuumed under it. Dusted and oiled all the wood surfaces. Vacuumed the carpet, then mopped the tiles. Hubby took out the old carpet in the hallway and put in stone looking tile. He painted the bathroom white and plans on putting the same tile in there also. The boys cleaned up mom's back yard -she had an old pear tree that we cut down last fall. Kody is buzzing away with his Sonlight curriculum, Collin is studying American life in the 1940's and Joseph is into China and ducks but mostly China and lovin' it. That's all the good news, now the bad. Hubby finally caught that crazy bug we hand last month and was feeling poorly through the week but he is feeling great now. Last night I had a sore throat and I'm coughing again. I don't want this again!!!  Here's what were eating this week.

Breakfast~
cranberry granola, hot cocoa
multi grain waffle, banana
toad in a hole, orange slices
multi grain toast with cream cheese & sliced strawberries, peppermint tea
oatmeal with pecan and apples, orange juice (x2)
gingerbread, applesauce, hot tea

Lunch~
Black bean quesadillas, pineapple
baked sweet potato, ants on a log
veggie fried rice
pineapple-strawberry protein smoothie
peanut butter & jelly, apple sliced (x2)
egg salad, crackers, carrot sticks

Dinner~
sour cream enchiladas, Spanish rice, mixed greens salad
roasted chicken, steamed asparagus, scalloped potatoes
General Tao's tofu, stir fried veggies, rice
broccoli, potato casserole, Harvard beets, rolls
corned beef, colcannon, glazed baby carrots, fresh apple cake
chicken tortilla soup, corn muffins
salmon sliders, fried okra, corn on the cob (didn't get to this last week)

Besure to check out all the other wonderful menu ideas at I'm An Organizing Junkie and have a brilliantly blessed day!

Granny's Mock Pies


Granny's Mock Pecan Pie

2 cups brown sugar
1/2 cup melted non dairy margarine
1 teaspoon vanilla
4 eggs, well beaten
1 cup cooked pinto beans, mashed
1 unbaked gluten free pie crust

Preheat oven to 350 degrees. In a large bowl add the sugar, margarine, eggs and vanilla and mix for 2 minutes at medium speed. stir in the beans. Pour into a pie crust. Bake for 45 minutes.


Granny's Mock Apple Pie (non-gluten free)

1 ½ Cups Sugar
2 Cups Cold Water
2 teaspoons Cream of Tarter
20 Ritz Crackers
½ teaspoon Lemon Juice
non dairy margarine
Cinnamon
1 unbaked pie crust.

Put sugar, water, cream of tarter in small sauce pan. Do NOT stir. Bring to boil then add crackers.
Boil for 2 minutes add lemon juice, then pour in  a 9-inch pie crust. Add margarine and cinnamon on top of crust. Bake at 425degrees

Both of these pies will surprise you in their taste and appearance - they look and taste like the real thing! These recipes were handed down to my great grandmother from her grandmother.

Chocolate Mayonnaise Cake

1 3/4 cups unbleached all purpose flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mayonnaise
1 cup water
2 teaspoons vanilla extract

Preheat oven at 350 degrees. Combine the dry ingredients in a large bowl and blend. Add the mayonnaise, water and vanilla; beat for 3 minutes at medium speed. Pour into a greased and floured bundt pan and bake for 40-50 minutes.

This is a very moist cake that is yummy. You must use real mayonnaise. It doesn't turn out well with light or fat free.

Saturday, March 12, 2011

Grandma's Easter Eggs

Grandma's Easter Eggs

1 bag flake coconut
1 ½ pounds powered sugar
2 Tablespoons vanilla
¼ pound butter plus 1/8 cube
1/2 cup chopped maraschino cherries, drained
1 cup chopped pecan
6 Hershey milk chocolate bars

Mix all the ingredients together except the chocolate bars. Blend well. Chill over night in the refrigerator. The next day mold the mixture into egg shapes. Chill about 1 hour, then dip into melted chocolate bars. Place back into the refigerator until chocolate is solid. Then serve.

Grandma got this Recipe from Her Friend, Clare Stremlau In 1946. Every Easter she made them for my mother and her brother.

Sunday, March 6, 2011

Menu Plan Monday


Late week has been our first full week that no one in the house was sick. Yea! This week it is back to business as usual. School, baking, cooking, cleaning, and all that jazz, and everyone is ready for it. Things have been so off key with everyone sick and a lot has been left undone so this week we will try to get back our rhythm of living.

The boys are beginning our new school year. Kody will begin working through Eastern Hemispheres from Sonlight, Exploring Creation with Physical Science, and Teaching Textbooks. Collin will be working through Beyond Five in a Row 1 & 2 and lap booking, Key to percents, decimals, & percents, Learning Language Arts through Literature. Joseph will be working through Five in a Row 1 & 2 and lap booking, the Complete Book of Math & Developing Number Concepts with Unifix cubes, Learning Language Arts through Literature. All of them will be working on daily & seasonal activities that I will get from Little Acorn Learning.

I will be trying to get back to the bathroom curtains that I am making and getting my list for spring cleaning  and home repair together. We are also going back to our three days vegetarian, one day soup, one day fish, and two days meat for dinner each week and vegetarian breakfasts & lunches. This was the pattern that we ate for years and everyone was healthier and felt better. It give us an more even variety of nutrients in our diet. This is what's on the menu this week.

This week the boys and I are going to make~

12 Morning Glory Muffins
12 Pumpkin Muffins
2 loaves of whole wheat honey bread
1 loaf of Whoo bread
Breakfast~
pumpkin muffins, hot tea
multi grain pancakes, bananas
biscuits & gravy
fruit & yogurt parfait
boiled eggs, multi grain toast
oatmeal with cranberries, apples & walnuts (x2)

Lunch~
veggie burgers, orange slices
grilled cheese, tomato basil soup
peanut butter & jelly, apple slices (x2)
pineapple strawberry smoothie, trail mix
veggie pesto pizza
spaghetti with spicy peanut sauce

Dinner~
vegetable korma over rice, fried okra
spinach & cheese enchiladas, grilled asparagus & green onions
salmon sliders, oven fries
banana & black bean empanadas, corn on cob, mixed greens salad
venison strips, mashed potatoes & gravy, steamed green beans
fried rice, Laolao's dumplings
shepherd's pie, steamed broccoli, baked apples

Have a brilliantly blessed week!

Sunday, February 27, 2011

Menu Planning Monday


This past month has been filled with a house full of sick kids and very little time for anything else. You can read about it below. This is what is on the menu this week.

Breakfast~
oatmeal raisin scones, happy honey bee tea
pineapple protein smoothie, 12 grain toast
pouched egg on English muffin, orange slices
granola & yogurt parfaits, whole wheat toast
steel cut oats with walnuts & figs, whole wheat toast
12 grain toast with cream cheese & strawberry slices, peppermint tea
gingerbread, applesauce, hot tea

Lunch~
broiled tomato slices with mozarella, apple slices
baked potatoes with chili topping, salad
multi grain waffles with bananas
peanut butter & jelly, celery & carrot sticks
pea & feta egg cups, salad
grilled cheese, tomato basil soup
leftover pork roast with saurkraut

Dinner~
Venison strips, mashed potatoes & gravy, peas
macaroni & cheese with broccoli, salad
pork roast with potatoes, carrots, & pearl onions
eggplant parmasan, garden salad, garlic toast
salmon sliders, cinnamon roasted butternut squash
shepherd's pie, steamed broccoli
sun dried tomato, mushroom & cheese pizza, garden salad

Have a brilliantly blessed week!

We May Be Down But a Rebirth is Around the Corner


This month has been very trying and tiring. Beginning January 30 the health of this household has spiraled down, down, down. The flu was going around at church and Collin (age12) was the first to catch the "little buggers" and bring them home.  Then on the 8th we received a phone call from our youngest daughter - our only grand daughter was in the hospital in ICU with RSV (a respiratory infection that can kill babies). Emma is 15 months old. Her son Baylyn (age8) would come stay with us  - he has the flu. 

The following week Joseph (age8) came down with the flu and ended up in the emergency room - he has infection in both of his ears. Nobody is sleeping. It's the second week in February and Emma is  finally getting better and might get to go home in the morning. Then Ashley calls in the morning the baby is running high fever again and they are icing her down. She's back on oxygen and having problems breathing. After testing she has contracted the flu while in the hospital. No one is sleeping. February 13 my head is killing me and I can hardly drag myself out of bed. But there is a silver lining here - really. We have been having large amounts of snow and below wind chills so hubby wasn't able to work. Normally we would look at this as a bad thing - no work means no money right?

Just so happens we has our taxes done the last week in January - early for us - our refund has been a great relief. The Lord knows what we need and when we need it. Hubby is at home while I spend the next two days in bed, however, being a mom once I am able to gain my bearings I'm up and about. Collin is back to normal so we sent him over to stay with mom so he doesn't get sick again. Baylyn is croopy but feeling better. Emma is on the mend. Joseph is still in the bed.

The week end of the third week Emma gets to go home and Baylyn is right as rain amd missing his mom and little sister - so he gets to go home. Joseph is feeling better and I'm still dragging around feeling one day good, two days bad. Hubby has gone back to work. I know but I just can't land yet. Kody is running fever (age14) so he comes home from mom's, it is the 23rd. He's down but this week he's getting better. During the day mom has Joseph and Collin with her and I take naps off an on during the day . I never knew I could sleep so much. I don't know if its the flu or I'm just plain bone tired.

We've purchased a ton of meds and made pots & pots of chicken soup, chicken & noodles, and drank gallons orange juice. Today is February 27 and the boys have been asking about school. The snow is gone like it never existed and the weather is in the 60's next week the 70's. We Missed Candlemas, Valentine's Day, Church and Rangers, and the boys a weekend camp out. But we're looking forward to  St. Patrick's Day dinner, the first day of spring, and Baylyn, Emma and my birthday party dinner.  We are truly looking forward to this years rebirth. Oh, as usual hubby has yet to show a sign of anything!

Snow Day


(Photo from last January 2010)


Today we woke up to a revolution of snow,
its white flag waving over everything,
the landscape vanished,
not a single mouse to punctuate the blankness,
and beyond these windows

the government buildings smothered,
schools and libraries buried, the post office lost
under the noiseless drift,
the paths of trains softly blocked,
the world fallen under this falling.

In a while I will put on some boots
and step out like someone walking in water,
and the dog will porpoise through the drifts,
and I will shake a laden branch,
sending a cold shower down on us both.

But for now I am a willing prisoner in this house,
a sympathizer with the anarchic cause of snow.
I will make a pot of tea
and listen to the plastic radio on the counter,
as glad as anyone to hear the news

that the Kiddie Corner School is closed,
the Ding-Dong School, closed,
the All Aboard Children's School, closed,
the Hi-Ho Nursery School, closed,
along with -- some will be delighted to hear --

the Toadstool School, the Little School,
Little Sparrows Nursery School,
Little Stars Pre-School, Peas-and-Carrots Day School,
the Tom Thumb Child Center, all closed,
and -- clap your hands -- the Peanuts Play School.

So this is where the children hide all day,
These are the nests where they letter and draw,
where they put on their bright miniature jackets,
all darting and climbing and sliding,
all but the few girls whispering by the fence.

And now I am listening hard
in the grandiose silence of the snow,
trying to hear what those three girls are plotting,
what riot is afoot,
which small queen is about to be brought down.

~Billy Collins~

Green Chili Stew


Here is a warming recipe for dinner after a cold day outside, Green Chili Stew served over polenta with mixed greens salad and baked apples. I have had the guys around here squabble over who is getting the last serving of this stuff.

Green Chili Stew

2-3 lb. pork loin
brown rice flour for dusting
coconut oil for browning
salt and pepper to taste
1 teaspoon onion powder
2 cans of diced green chili peppers
3 teaspoon dried minced garlic
water to cover
1/3 cup brown rice flour

Cut pork roast into 1-inch pieces. Mix the flour, onion powder, salt, pepper and dredge the meat to cover. Heat the oil in a large pot and brown the meat. Add 2 cans of diced chili peppers and minced garlic. Add water to cover. Cook in the oven at 350 degrees for three hours. Remove from the oven  whisk in the 1/3 cup of brown rice flour and return to the oven for 15 minutes to thicken the broth.

You can also add 1 can of drained yellow hominy or 2 cups of frozen corn.

Mom's Sour Cream Apple Pie


My mother has been making this pie my entire life for every special occasion and by request. It is my yummy favorite. It is simple and delightfully delicious.

Mom's Sour Cream Apple Pie

2 tablespoons sorghum flour
3/4 cup organic sugar
1 egg, beaten well
1 cup sour cream
1/2 teaspoon vanilla
2 cups peeled, grated Granny Smith apples
pinch of salt
9 inch gluten free pie crust

Preheat oven to 400 degrees.

Mix all ingredients together except apples. Mix well, then add the apples. Put into an unbaked pie crust and bake for 15 minutes at 400 degrees.  Mix a crumb topping  made of  4 Tablespoons sorghum flour, 4 Tablespoons organic sugar and 2 Tablespoon organic butter. Remove pie from oven after the 15 minutes and sprinkle the topping on top of the pie and bake for another 25 minutes at 350 degrees. Let cool completely before serving.

Tofu House Chocolate Chip Cookies

These are hubby's favorite cookie.


1 cup unsalted non dairy margarine
1 cup organic sugar
2 Tablespoons molasses
4 Tablespoons firm tofu, pureed
1 teaspoon vanilla extract
1 3/4 unbleached all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces (2 cups) vegan chocolate chips

Preaheat oven to 350 degrees.

Cream the margarine, sugar and molasses with electric beaters until light and fluffy. Add tofu puree and vanilla; beat for 1 minute more.

Mix flours, soda and salt in a small bowl.Add to creamed mixture and mix at low speed with the  electric mixture, blending in all flour. Fold in the chocolate chips.

Drop by the rounded teaspoonfuls onto an ungreased cookie sheet and bake for 8 minutes. Cool on wire rack. Approx. 6 dozen cookies.

Oatmeal Applesauce Muffins

1 1/2 cups rolled oats
1 1/4 cup unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 cup applesauce
1/2 cup milk
1 teaspoon vanilla extract
3 Tablespoons canola oil

Heat oven to 375 degrees. In a large bowl. Mix together the oats, flour, baking powder, baking soda, and cinnamon. In a medium bowl, combine the brown sugar, applesauce, milk, vanilla extract, canola oil, and egg. Add to the flour mixture and stir just until the dry ingredients are moistened.  Fill the muffin tins.  Bake for 20 minutes or until a teaster comes out clean. Makes 12 muffins.

Monday, January 24, 2011

Menu Plan Monday

Just a popping in for a quick note to let you know what's going on our neck of the woods. The kitchen is now sporting a new color all white. It is a real change from the Italian rose that it has been for the last 6 years and I really like it. It's so much brighter and has a calmer feeling about it. The boys and I cleaned out the dressers of old tee shirts that were stained, had paint on them or were torn and all were turned over to Joseph to cut up and fill the rag bag with. They also made new 5 potholders from cotton loops and cut out 15 napkins. I made 8 new dish towels and now have 5 new dish cloths for the kitchen. I re-hung my quilt top valances in the kitchen over the french lace panels. I made the valences from a twin size quilt top that my husband had gotten from his great aunt had made a few years back. The had been packed away since the didn't matche the kitchen any longer. I also patched the knees of three pairs of Joseph's jeans for and he stitched up a vest and set of  felt boots for his Winnie the Pooh bear (the Classic, not the ugly yellow disney version) - we are reading through The World of Winnie the Pooh. He really is enjoying it and giving everyone wonderful narrations - finally. He also has gotten the writting bug. He carries around little paper notebook he made to copy down every word that he sees. Kody and Collin, well lets just say the are typical middle school boys doing what ever is required of them in the area of school work and the are done - although Kody seem to be reading more than he use to. Besides the Harry Potter set he is now reading through the Myrtars and Revolutionaries by DC Talk and of course Collin is always got some old cookbook rummaging through it. Well, I guess that about covers it for now. Here's our grub for the week.

Breakfast~
gingerbread, applesauce, hot tea
steel cut oats with walnuts & cranberries, pumpkin cider (x2)
biscuits & gravy, peppermint tea
rice pudding, green goodness juice
boiled egg, cinnamon toast, happy honey bee tea
potato cakes with cheese, orange slices, punpkin cider

Lunch~
black bean quesadilla, orange slices
pumpernickel, apple grilled cheese, tomato basil soup
spaghetti with spicy peanut sauce, celery & carrot sticks
peanut butter & jelly, apple slices (x2)
veggie fried rice, pineapple
leftover broccoli potato casserole, green goodness juice

Dinner~
eggs in potato crousades, mixed greens salad, rye bread & Jam
Swiss steak, garlic mashed potatoes, green beans
monastery harvest soup, cheese toast
baked whiting, scalloped potatoes, roasted carrots
broccoli potato casserole, Harvard beets, oatmeal bread & jam
marmalade pork loin, roasted potatoes & carrots, steamed broccoli
spicy lentil soup, mixed greens salad, cornbread

Have a brilliantly blessed week!

Friday, January 21, 2011

Winter Song


Rain and wind, and wind and rain.
Will the Summer come again?
Rain on houses, on the street,
Wetting all the people's feet,
Though they run with might and main.
Rain and wind, and wind and rain.

Snow and sleet, and sleet and snow.
Will the Winter never go?
What do beggar children do
With no fire to cuddle to,
P'raps with nowhere warm to go?
Snow and sleet, and sleet and snow.

Hail and ice, and ice and hail,
Water frozen in the pail.
See the robins, brown and red,
They are waiting to be fed.
Poor dears, battling in the gale!
Hail and ice, and ice and hail.

~Katherine Mansfield~

Country Style Broccoli-Potato Casserole

from The Joy of Monastery Cooking
Serves 6-8 servings

4 medium broccoli heads
4 medium potatoes, peeled and cubed
1 cup milk
3 tablespoons cornstarch or all purpose flour
3 eggs, beaten
1/2 cup grated mozzarella cheese
salt and freshly ground black pepper
a pinch of nutmeg
bread crumbs

1. Preheat the oven to 350 degrees. Boil the broccoli for 8-10 minutes. Drain and then chop coarsely including the stems and set aside.

2. Boil the potatoes for about 5 minutes, Drain and set aside.

3. In a deep bowl, dissolve the cornstarch with the milk, stirring. Add the beaten eggs, cheese, salt and pepper, and nutmeg. Mix well.

5. Generously butter an 11x7-inch ovenproof dish. Pour the mixture into it a distribute the ingredients evenly. Cover the top lightly with bread crumbs. Bake for 30 minutes. Cut into six t eight equal portions and serve hot.

Spicy Lentil Soup

from The Joy of Monastery CookingMakes 6-8 servings

2 1/2 cups black lentils
1/2 cup uncooked long-grain rice
1/4 cup olive oil
4 onions, chopped
1 stalk celery, sliced thinly
1 large carrot, cut into small dice
2 tomatoes, peeled, seeded, and diced
3 tablespoons tomato puree
4 cloves garlic, minced
11 cups vegetable stock or water
salt and cayenne
2 teaspoons paprika
1 long strip lemon zest
1 tablespoon ground cumin
6-8 tablespoon plain soy yogurt, for garnish
finely chopped fresh cilantro, for garnish

1. Place the lentils and rice in a bowl filled with water and set aside for 30 minutes. Rinse and drain.

2. Heat the oil in a large soup pot, them add the onions, celery, carrot, and tomatoes, and saute lightly over medium heat, stirring continually. After 4 or 5 minutes, add the tomato puree and garlic. Cook, stirring, for another minute or two.

3.Add the lentil mixture, vegetable stock or water, salt and cayenne, paprika, lemon zest, and cumin. Stir well. Cover the pot and bring the soup to a boil. Allow it to boil for about 5 minutes.

4. Lower the heat to medium-low, stir, cover the pot and allow the soup to simmer for 40-45 minutes, until the vegetables are thoroughly cooked. Check the seasonings, remove the lemon zest, and serve the soup hot. Place 1 tablespoon of yogurt at the center of each serving, surrounded by the cilantro.

Note: I used just water, not broth and this turned out great. However, I ended up with way more serving than what was suggested. It fed my family of five and I still had enough left to freeze 3 baggies with 3 cups each in them for future lunches or dinners. When I served this I put a layer of polenta in the bottom of a bowl with sauteed spinach on top of the polenta and the lentil soup on top of the spinach. This was a hands down yummy and warming supper.

To make this into curried lential soup I simply added 1-2 teaspoons curry powder to the finished recipe, this depends on your taste really. These were the baggies that I put up for lunch to use over rice or potatoes.

Monastery Cooking


There is something so earthy, comforting, peaceful and natural about eating foods from a monastery menu. Everything is fresh, homegrown, seasonal and for the most part meatless. Last week I purchased a new cook book by one of my all time favorite authors - Brother Victor-Antoine d'Auila-Latourrette entitled The Pure Joy of Monastery Cooking. Yes, it was a bit pricey, however it will more than pay for itself in the money his recipes will save me. The very first cookbook of his I ran across at the library a few years back - 12 Months of Monastery Soups. It was a true gem filled with the simplest recipes with few ingredients that most a people would have on hand. It was arranged by seasons and it was the first step in getting me to look at cooking and eating seasonally. I was in heaven - or - dare I say love?

The Pure Joy of Monastery Cooking follows the venue of vegetarian cooking with beautiful photographs of the monastery, the garden and of course Brother Victor and his tasty delights. This sweet gentleman's love for God, service and food shine through in his cooking. I have never been disappointed with one of his recipes and find they are very frugal to use and are used often in my kitchen. I have already made two of the recipes this week and plan on three more for next weeks menu. The following is one of the recipes I will be cooking next week.

Eggs in Potato Crousades
Makes 4 servings

4 large Idaho potatoes
4 tablespoons butter
4 Tablespoons milk
salt and freshly ground pepper
4 Tablespoons finely chopped fresh parsley
4 eggs

1. Preheat the oven to 350 degrees. Bake the potatoes for 50-60 minutes, until tender. Cut a thin slice off the top of each potato. Carefully scoop out the inside of the potatoes, leaving intact a 1/4-inch shell.

2. Mash the scooped out potato flesh. add the butter, milk, salt and pepper, and parsley, and mix well. Place about half of this mixture into the potatoes, leaving a hollow space for the eggs.

3. Break an egg into the center of each potato and season it with salt and pepper. Use the remainder of the potato mixture to build a decorative edge on the top of the shell and around the egg. Generously butter a dish and place the potatoes in the dish. Bake for about 15 minutes. When the eggs are set, the dish is done. Serve hot.

Sunday, January 9, 2011

Menu Plan Monday


Just popping in to let you know what's on the table this week. Hope you had a pleasant week. Things around here have been busy but rewarding. Joseph is into some serious birdwatching out his bed room window sketching what he sees two or three times a day. He finished up his Apple blossom Fairy book and Ant book he was making this week. The older two began a unit on Oklahoma History. They baked pumpkin chocolate chip muffins and 3 loaves of bread for the freezer. They also played a lot of basketball with our nice weather this week before the cold and snow moves in.

I'm in the process of recycling a beautiful white full size 100% cotton sheet I found at the thrift shop into tea towels and napkins for kitchen and a small curtain for the bathroom. I crocheted three new dish cloths and I am planing on making three more this next week. Our new family addition - Kody bought himself an Anole lizard - so we now have two birds (Tweety & Sylvester), two dogs (Martha & Grace), two cats (Mollie & Ruby), two tanks full of fish (who are nameless) and a lizard named George Washington. The gossip from hubby is that this spring he's thinking about getting chickens again. We have missed our Buttecup Ladies so much this past year.
Breakfast~
steel cut oats with cranberries & raisins, hot tea (x2)
potato cakes with cheese, clementine, peppermint tea
toad in the hole, banana, hot tea
toast, hot cocoa
oatmeal applesauce muffins, hot cocoa (x2)

Lunch~ 
broiled open face sandwiches, dill pickles(x2)
veggie fried rice, pineapple
ramen noodles, peanut butter celery sticks,
black bean quesadillas, apple slices
baked potato with chili topping, salad
peanut butter & jelly sandwich, pears

Dinner~
Southwest Brunch Bake, fruit salad, biscuits & jam
venison chili, corn muffins
Corn Chowder, savory apple casserole, green salad
lemon pepper & savory talipia, wild rice & long grain rice with mushrooms and red onions, glazed carrots
pumpkin waffles with  bananas & cinnamon
Anna Morse's Lemon Chicken, seasoned rice, steamed Brussels sprouts
Spinach Rice Casserole, steamed broccoli, corn

Have a brilliantly blessed week!

Saturday, January 8, 2011

Granny's Mulligan Stew

This recipe was so close to a recipe that my grandmother use to make often that she called Mulligan Stew. Simply add 1/2 pound crumbled ground beef that had been boiled in water and drained. Mash some of the potatoes to help thicken it up a bit.  A very yummy and filling dish on a cold day.

Potato Soup

4 medium potatoes, peeled and diced
water, enough to cover the potatoes
1 onion, chopped
1/2 teaspoon slat
1/8 teaspoon pepper

Place potatoes and onions in a 3-quart saucepan. Cover with water and bring to a boil. (you would boil your ground beef in another saucepan here also if adding to the recipe.) Lower heat and simmer for 30 or 40 minutes or until potatoes are tender. Mash a few of the potatoes in the pan to thicken it. (combine the drained ground beef.) Season with the salt and pepper. Makes 4 servings

Tuna Patties

I can't tell you how many of these little jewels we have eaten over the years - probably enough to keep the tuna industry in business. However, when the budget would pick up we would have salmon patties.  It has become a family favorite to have these with fried potatoes and sweet peas.

Tuna Patties
1 7 ounce can tuna, drained
1 onion, chopped
1 egg
6  saltine crackers, crushed
Dash pepper
1 teaspoon parsley
2 Tablespoon vegetable oil

Combine all ingredients except the oil an mix well. Put oil in a frying pan over medium heat. Drop tuna mixture onto hot oil by Tablespoons. Fry about 5 minutes on each side, until golden brown. Drain on paper towel.  Makes 8- 10 patties

Nooldle Kugel

2 cups medium noodles2 eggs, beaten
1/4 cup margarine
1/4 to 1/2 cup granulated sugar
1/3 cup raisins
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

Heat oven to 325 degrees. Cook noodles about 6 minutes in boiling water. Drain. Combine the eggs, margarine, sugar, raisins, cinnamon, and vanilla and mix well. Grease a 2 1/2 quart baking dish and pour in noodle mixture. Bake 40 minutes. Makes 4 servings

Blackberry Cobbler

I love blackberries, however I learned early on hubby can't stand the seeds so I would use this recipe using drained canned or fresh sliced peaches instead of the blackberries.
Blackberry Cobbler

Filling:
3 cups blackberries
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon lemon juice

Topping:
1 cup flour
1 Tablespoon granulated sugar
1 1/2 teaspoon baking powder
3 Tablespoons vegetable shortening
1/2 cup milk

Heat oven to 400 degrees. Grease a 1 1/2-quart baking dish. Combine the ingredients for the filling in a bowl. Pour into baking dish. Combine 1 cup flour, 1 Tablespoon sugar, and baking powder in a small bowl. Cut in the shortening. Stir in the milk. Drop dough by tablespoons over the filling and bake 25 minutes or until the topping is golden. Makes 4-6 servings.

Brownies without Chocolate

1/3 cup vegetable shortening3/4 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/3 cup raisins (optional)

Heat oven to 350 degrees. Grease an 8-inch by 8-inch baking pan. Melt the shortening in a one quart saucepan. Remove from the heat. Mix in the sugar, eggs, and vanilla. Add flour, baking powder and raisins. Spread batter in pan and bake 30 minutes. Cool slightly and cut into squares.  Makes 16 brownies

Stuffed Peppers

4 green peppers with seeds removed1 pound cooked ground beef, drained
1 small onion, chopped, sauteed
1/2 cup cooked brown rice
1/4 teaspoon salt
1/4 teaspoon pepper
Boil peppers, uncovered for 3 minutes in a 3-quart saucepan., Drain. Combine cooked beef, onion, rice, salt and pepper and stuff the peppers. Place the peppers in a saucepan with a little water. Cover and simmer for 30 minutes over a low flame. Makes 4 servings.

Friday, January 7, 2011