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!