What we are eating 1st week Dec

December 6, 2007 at 12:00 pm (menu, recipes)

Ok, I’m a few days late so I will go back and try to figure what we ate and add it all in.  I plan on posting this on either Sunday or Monday every week.  I also plan to include a recipe or two every week.

Monday

  • breakfast-scrambled eggs and bacon
  • lunch-out
  • dinner- crockpot chicken breasts with stock rice and peas

Tuesday

  • breakfast- bananas with cheese
  • lunch-beans and rice
  • dinner-pork chops with oven potatoes and lima beans

Wednesday

  • breakfast- I can’t rememeber?
  • lunch- PB and banana sandwiches with grapes, cheese and an Easy PB Cookie
  • dinner- pancakes and sausage

Thursday

  • breakfast-cereal
  • lunch-oven eggs with fruit and toast
  • dinner-sausage and caramelized onion calzones

Friday

  • breakfast-eggs and fruit
  • lunch-fajitas
  • dinner- out

Saturday

  • breakfast-biscuits and fruit
  • lunch-chili
  • supper-fish, mashed pototaes, butternut squash

Sunday

  • oatmeal
  • leftovers
  • out

Recipes:

Oven Potatoes

  • 6 potatoes sliced fry style or cubed
  • 1/4c butter
  • 1/4c olive oil
  • celtic sea salt

preheat oven to 350

melt butter and mix with olive oil.  Drizzle some onto your pan (I use a stone with a 1 inch edge on it, bar pan)  put potatoes onto pan and drizzle on reamaining butter/oil.  Toss to coat and salt.  Bake for 45 min to an hour, turning mid way to help with browning.   These are also great with a couple sprigs of Rosemary in them, some fresh Parmesean grated over them or chopped fresh parsley.  Easy to throw together and forget while your fixing the rest of the meal.

Oven Eggs

  • 2 eggs per person
  • salt, pepper, herbs
  • cheese (optional)

Preheat oven to 350.  Butter a muffin pan and crack one egg into a cup.  Top with your favorite seasonings (snipped dill and salt, yum!)  Bake for around 25 minute or so, until the yolks are done to your liking.  This is a good way to get kids used to a runny yolk.  There are lots of good stuff in that runny yolk and you can slowly change how much you are cooking the eggs so that they are slowly introduced to “dippy eggs”

Did I ever mention that I love my crockpot.  Chicken, Beef, Pork..doesn’t matter.  You put the meat in, some broth or sauce and let it cook and cook until its all tender and juicy!

Leave a Comment

where, oh where did my blog go

December 5, 2007 at 3:14 pm (learning, recipes)

Oops, guess it’s been three months.  What happened?  Homeschooling :)   We are in a routine now though and I keep thinking it’d be nice to start this blog back up…why not start now :)

What we’ve been up to.  Still trying to find my way around traditional foods.  I think it is safe to say I have cooking down.  I can modify recipes, I can make broth, my freezer is full of produce and my fridge is full of fermented foods.  Baking….yeah, um, let’s just say that my old love of baking and my desire to bake traditionally are really butting heads and the end products are no where near tasty.  HELP!  Any and all advice welcome.  

I did find this recipe somewhere, not even sure if it follows traditional guidelines but I serve it with a glass of raw milk and call it close if not on:

Easy Peanut Butter Cookies

  • 1/2 c Peanut Butter (natural (peanuts and salt) of course)
  • 1/2 c finely ground Rapadura
  • 2 eggs, beaten

Combine until well mixed.  Drop by Tablespoon-fulls onto cookie sheets and bake at 350 for 10-12 minutes being careful not to overbake. 

My girls really like these and they are easy enough that they can make them pretty much on their own.

The holidays are upon us and our tree is up, the lights outside twinkling in the snow, Christmas is coming.  What on earth am I going to offer my family in place of the sugar laden stuff we will encounter for weeks on end?  I am glad to have the above cookies under my belt, I’ve found a hot cocoa recipe that I’m still thinking needs something (butter?), but what about the cakes, candies, desserts?  What should I have my parents fill the girls’ stockings with (food=love…they own a restaurant)?  Here I say not only is advice welcome, but PLEASE send advice my way! 

In exchange I promise to start blogging again on a regular basis.  As in, every few days you will find a post from me.  I promise to start blogging what we’ve been eating the past few days, even if we’ve slipped and it’s embarrassing to admit.  I promise to post recipes my family loves for you to try.  I also promise that I still have a lot to learn! 

Leave a Comment

sorry for the blogging break

August 31, 2007 at 9:21 am (recipes)

Things are chugging along as usual here at the household.  Our fridge is filled with fresh salsa that has been lacto-fermentated.  Combine that with the beets, saurkraut, and sourdough starter and the bottom half is full.  Add some milk in on herd share day and we have no room for other food!  I think it might be wise to gain another fridge, even just a college sized one for the milk and some salsa. 

We leave for vacation soon, I’ll try to blog how that goes.  We are doing Disney traditional food style (strict for the one with food issues, loosely for the rest of us.)  I have a phone number to call and they will make sure there are meals for us at the different restaurants we have reservations at.  They really have been very accomodating so far.  I hope it goes well.  We have a cooler of milk packed and ready to go for the drive.  The twins are lactose intolerant so if need be we can do rice milk, but for our oldest the raw milk is about her best option.  Hopefully we  can keep it cold enough for the journey.

Foods we have been eating lately: spaghetti squash (with some cream and garlic, yum!), salsa, salmon, roast, zucchini (anyway you can think to cook it), oh and how can I forget acorn squash with apples chopped and roasted in it with some maple syrup.  More later.

Leave a Comment

new muffin recipe

July 26, 2007 at 12:08 pm (recipes)

I adapted this from a recipe I found online.  They are simple to make and a very filling sweet-tooth cure:

Pecan Pie Muffins                                   makes 9 very filling (but short) muffins

1 cup pecans, 1 cup rapadura, 1/2 cup flour, 2 eggs, 1/2 cup melted butter

Chop pecans in a food processor, add rapadura and flour and pulse to combine.  Beat eggs until frothy, add in melted butter.  Combine until all of the dry ingredients are moistened.  These will stick to the pan, so use your favorite methos (papercup liners, stonewear?)  and fill cups about 2/3 full.  It should make about 9 or so muffins.  Bake at 350 for 15-18 minutes.   Wonderful with butter!

Leave a Comment

Yummy Ice Cream

July 12, 2007 at 10:41 pm (recipes)

My girls needed some ice cream.  We’ve been doing well the past few days in eating right.  I finally got the trusty husband to get the ice cream maker going and was it ever tasty.  Very different from standard ice cream, but so rich and yummy…filling even.  We used the recipe in Sally Fallon’s Nourishing Traditions. 

Then to jazz it up a bit a few days later, I popped some berries (black raspberries and blueberries, to be precise) into the blender, added chunks of the ice cream in until it reached the consistency I wanted.our tasty treat! 

Not only did it taste great but the coloring was stunning! 

Leave a Comment

what’s the family eating now?

June 30, 2007 at 10:18 pm (deep clean, recipes)

Isn’t that the question of the day.

 I recently went through the fridge and tossed all the ketchup, salad dressings (except my husbands must have favorite), and other items that are only partial grain (wheat germ) or chock full of preservatives.  It’s looking very white and green in there.  White for all the milk and shelving, green for all our current produce.  Then today I did two cupboards.  Out went the Crisco, aluminum baking powder, dream whip, diet milkshake mix (never did lose with the stuff anyways), corn syrup (oh my beloved rice cereal treats)…this is not going to be easy.  The next spot will be the pantry cupboard.  I’m putting it off, but it will have to be done.  I’ll give that stuff away instead of pitching it, I hate to see perfectly good food in the trash, healthy or not. 

 So, what is left and what have I recently added in?  Well let’s start with what I have added in: Coconut Oil (virgin and expeller pressed), more extra virgin olive oil, lard (this one was hard as it is just so much against the grain of what you are taught in health class through college!), raw honey (from a local family I’ve come to know well and respect greatly), real maple syrup, there are now bones in my freezer for making broth, as well as lots and lots of fresh produce, raw milk cheeses, raw milk straight from the cow at milking time, keifer grains, and farm fresh eggs.  What is left from before: fruits and veggie’s we’ve always enjoyed, our freezer of beef, brown rice and whole grains (pre-ground) in the fridge, and that is all I can think of right now.  I am sure there is more, there has to be….it simply is all I can think of right now.

 Some meals we had this week: 

Cabbage Roll Casserole

brown 1 lb of ground beef in a skillet, add a chopped onion at end and let them soften in hot meat while you finely chop one head of cabbage and add into the mix.  Stir together a can of beef broth, 2 small cans of tomato sauce, a cup of rice, and seasonings to taste (we did salt and some herbs such as basil, thyme, and chives.)  Mix all of this together, put in a 9×13 pan and bake for 50 min covered and then 20-30 min uncovered at 350.  I topped ours off with a sprinkle of raw milk havarti cheese.  Even the wee ones ate it!

Zucchini Patties

Shred two med zucchini’s, soak in water with some salt for about an hour.  draina nd then roll in a kitchen towel to soak up extra moisture.  Meanwhile, chop a small onion, add to it 2 eggs lightly beaten, a cup of break crumbs, 1/4 tsp cayenne pepper, 1/2 cup shredded parmesean.  Add in zucchini, make into patties and pan fry in a mix of olive oil and butter. 

We paired this with some ground beef patties and a chunky tomato herb sauce for a wonderful meal.

Leave a Comment