Plannin' some meals

You would think that with two sons in college and working and with one son who is, for all practical purposes, finished homeschooling and is also working , I would be feeling like life is getting less complicated.

Ummmmm. No.

It will help when we have another car. We've been down one since that unfortunate event in the Menard's parking lot. (Can I just take a moment to say, "Sven, I miss you!") Jonathan, Andrew, and I share a car. Or rather, Jonathan and I share a car, and I chauffeur Andrew.

And then there's my job. Which I love. A lot. If I didn't, I would quit, because last year it cost us more in taxes than I made, so it's really more like a hobby. But, I will just think that I am really caught up--or even ahead--and then things happen. Like musicians.* Or Sundays unobserved in recent memory. And this always happens during holidays when I have extra stuff to do in the rest of my life.

And then there's my business that I am trying to resurrect. (I seem to lack the energy and ability to roll with the changes** that I used to have.)

So I am doing something that is going to shock those who know me well. I am going to simplify my life by planning our during-the-week meals. Starting after the holidays, Monday will be roast chicken and vegetables. Tuesday will be something with ground beef. Wednesday will be pasta or some take on mac & cheese. Thursday will be soup. Friday will be left-overs/fend-for-yourself night (since I'm usually the only one here.) On the weekends I will continue to cook what sounds good to the hubby.

I think that this plan will simplify my grocery shopping for the next couple of months. It will cut down on food waste. It will save money. The leftovers will be used. But it still leaves me room to make a dinner that will please my palate any given night.

* I LOVE MUSICIANS. I love it when they play their lovely music. But they tend to complicate my job. Not mentioning any particular names here.

**REO Speedwagon, where are you when I need you?

This could work on a Tuesday. Sweet potato shepherd's pie.

Happy things #13

Tonight I need to post a multi-part happy thing. I had a lovely afternoon hanging out with my husband. After some work at church and some storing up of food, we ran a few errands. We stopped by JCP to see Patrick and arranged for him to meet us at J.K. O'Donnell's when he got off work. We did a little shopping and I compared grips on a few possible replacements for my Ruger.

Then we went to JK's.

This is one of my favorite relaxing places to go.  They have a great beer selection and good pub food. I like to sit by the window and watch people downtown.

Happy thing #1, my husband of over 27 years, who I do not get to see nearly enough of.

Happy thing #2: Dragon's Milk. This is one of my favorite beers, but because it is expensive it is a very occasional treat. Tonight's date was one of those occasions.

Happy thing #3: Patchy. Who also does not see enough of his father. I really enjoy watching these two together. (By the way, this wasn't posed. I love it.)

Happy thing #4: My dinner. A Lamb Pasty. I get cravings for this thing.

So lots of happy things all in one happy evening.

Getting healthy

I'm sure I'm not the only one who cares about exercise, good nutrition, etc., in spurts. I'll do really well for a while. Then I'll fall back into bad habits. Or create new ones.

I was doing really well for a couple of years. I was eating a low-carb, low sugar diet that really made me feel great. As a bonus, I lost 27 pounds. Then my daughter got engaged. There were cakes to taste and food to plan. There were showers.

At the same time, we bought and started refurbishing a money pit.

And my husband started spending five days a week in another state.

And, then, there was leftover wedding cake.

I just never went back. Oh, for the most part I still ate better than I did before my low-carb, almost-no-sweets days, but I was giving in too often to weaknesses like crusty baguettes with homemade pesto, the Ragin Cajun's white chocolate bread pudding, and my various pasta creations. At the same time, I was drinking wine and beer more often.

So over the last two years the pounds have crept back on. I'm perilously close to where I started. And I have been feeling worse and worse. Stomach problems. Achy joints. General blergh.

Unfortunately, it has also become clear to me that my beloved coffee is a problem. My stomach just can't handle it. So I'm in the cutting-back-to-quit process. I'm also limiting alcohol to dinners out or get-togethers with friends. I've just finished my third day successfully low-carb. I have a kombucha starter from a friend. Each of these things is likely to help.


Why does it take so long to do the right things when we know that they will make us feel better?

Summer supper

Summer food is my favorite. There is just no substitute for fresh veggies. Tonight we took advantage of several of my favorites in one meal.

We started off with sweet corn. Now, that is an appetizer.

The main course came about from the necessity of making a dent in the pile of cherry tomatoes that I picked today, coupled with the fact that I had some beautiful eggplant from the farmers' market.

I sliced the eggplant, salted it, and let it weep for a while to get rid of the bitterness. Then I tossed it with olive oil, (1 cup), wine vinegar (1T.), and salt and pepper. I topped it with a bunch of cherry tomatoes and then drizzled about 1/4 c. of olive oil with three cloves of garlic crushed into it over the top. I topped it with some fresh thyme, oregano, and basil. Into to the oven at 400 degrees for about 45 minutes. When it came out I topped it with some more fresh oregano and feta cheese.

We had fresh sliced cukes on the side. It would have been excellent with some crusty bread, but I was out. It would also be incredible on pasta. Maybe with some toasted pine nuts. And some kalamata olives.

Or maybe throw it on chicken. With some of the aforementioned olives and some capers.

I think I need another eggplant.

Ratafia!

When I got 1/2 bushel of peaches and needed to get them taken care of as quickly as possible, I turned to one of my favorite cookbooks for preserving ideas, The Fancy Pantry by Helen Witty. The second recipe I saw was for peach ratafia. What Georgette Heyer fan could pass up the chance to make ratafia? So in about six weeks, I'll let you know what we think.

Peach Ratafia


1 cup granulated sugar
½ cup packed light-brown sugar
½ cup water
3 cups sliced peeled ripe peaches
Peach kernels (if you are able to get them out of the pits!)
1/8 teaspoon ground mace
1 quart good-quality brandy
1. Combine the granulated sugar, the brown sugar, and the water in a saucepan. Bring the mixture to a boil and boil the syrup briskly, uncovered, for 3 minutes. Cool the syrup.
2. Put peach slices and the kernels into a 2 qt. glass jar or crock with a snug cover.
3. Stir the cooled syrup, the mace, and the brandy together until they are completely mixed. Pour the mixture over the the peaches and stir the whole business. Cover airtight. Set the containers aside for at least a month and preferably 6 weeks. Stir or shake the contents once in a while.
4. Strain the cordial through a fine-meshed sieve bottle it (if corking, use new corks only.) Refrigerate the fruit.

From The  Fancy Pantry by Helen Witty

Grandma's Bread and Butter Pickles

Soak for 3 hours:

2 qts. sliced cucumbers (Thin)

1/3 c. salt (Use pickling salt.)

2 onions (med.)

Add 2 c. celery last soaking hour

Bring to boil:

2 c. vinegar (Heinz is best. Really.)

2 c. sugar

1 t. celery seed

1 t. mustard seed

½ t. turmeric

Add drained pickles & let come to good simmer.

Fill clean jars. Process in water bath for 10 minutes. ( My grandma didn't do this, but, based on recommendations in the Ball Blue Book, I do.)

Sauerkraut Soup

This was really, really good. Fortunately, I had enough requests for a recipe that I can't procrastinate getting this written, or I might never get it down. This recipe is an approximation. I read about six recipes and took elements from each, but didn't actually use any of them. I measured nothing when I made it. This makes a really large amount of soup, but this is the only way I can do this for right now. And remember, this is the kind of soup that is good for using what you have.

Melt 2 TBS of butter in a large stock pot. Add 1/2 chopped sweet onion and saute until just softening. Add stock. (I kept adding more stock and broth as I went, but altogether I used about 3 cups of homemade chicken stock and 4-14oz. cans of Swanson Chicken broth. So about 10 cups of chicken broth total.) Add four big carrots, in bite sized chunks, two parsnips, also in chunks, two ribs of celery, sliced, and about 3 pounds of redskin potatoes, cut in chunks with the skin on. I also added about six cups of water at this point. Add sauerkraut. I am guessing that I had 8-10 cups of sauerkraut. (This was leftover kraut that had been cooked with pork and caraway seeds, so it was really good. If I was starting with fresh kraut I would probably add some supplemental pork to the soup.) I had five brats that had some nice carmelization that I cut up and added, but kielbasa or smoked sausage would be awesome. Add about 1 t. black pepper and 1 t. white pepper.
Cover and simmer for a couple of hours, until the potatoes are getting soft.

In another pan, melt 3 TBS butter. Add about 1/4 c. chopped mushrooms and 1 t. salt. (I will probably use more mushrooms next time, but I wasn't sure that I wanted them.)  Use your flour of choice to make a roux. I used 3 TBS rice flour because I had a bag that had a little left in it that I wanted to finish. Add about 1/2 c. white wine or beer. (Again, more would be good, I had about 1/2 cup left from a box of chardonnay.) Add 1 qt. 1/2 and 1/2, and then, because it doesn't look like enough, add a cup or two of whole milk. Stir until slightly thickened. Add (don't hate me foodie friends!) about 8 oz. of Velveeta. (Because that's how much I had.) Add all of this to the pot and simmer for another 15 minutes, at least. Throw in about 1 TBS of dried parsley.

Makes a lot of soup. :)

Enjoy with crusty bread.

Playing with pickling

I'm still trying to get over my cold, but I couldn't take sitting still today. I decided that being outside and getting my vitamin D would be a good idea. I did some more work in my garden and ended up with a lot of little green cherry tomatoes that had fallen on the ground or were growing in spots where they ended up sitting in the dirt.

Yesterday I found a recipe for basic brine and I pinned it so that I would be able to find it when I needed it. I decided that I needed it today. I like something zippy with most of my meals, so we go through a lot of pickles. I'm determined to fill as much of that need from my own garden as possible, so it seemed like a good time to get started.

I didn't have the time, inclination or energy to can today, so I just played a little with some refrigerator pickles. The big jar of the green tomatoes is just brined. The smaller jar has brine and red pepper flakes. I discovered that I had twelve pounds of carrots and part of them were needing to be used, pronto. So I sliced up a pound of them and combined them with some sliced onion, garlic pepper, and red pepper flakes. The cukes are just in brine and garlic pepper. I did them mainly to see how they would turn out.

Tomorrow, if time permits, I am going to do some bread and butter pickles and a couple of small jars of squash pickles and beets.

I love taking the goodies that are coming from the garden now and doing tasty things with them to keep them for the winter.

Five Cheese Egg Casserole

I've had several requests for this recipe. I first had this at a B&B I went to this fall for a scrapbooking retreat. I loved it and was glad to be able to purchase the recipe. I have made it twice this month, once for a ladies brunch at church and once for our family Christmas morning.

7 eggs

1 cup milk

4 ounces monterey jack cheese, shredded*

4 ounces colby cheese, shredded *

8 ounces cheddar cheese, shredded

4 ounces cream cheese, cubed

16 ounces small curd cottage cheese  (Michigan brand is perfect, if you can get it.)

4 tablespoons butter, melted

1/2 cup flour

1 teaspoon baking powder 

1/2 t. salt

Fresh herbs to taste

Preheat oven to 350. Whisk eggs and milk together. Stir in the cheeses and melted butter. Stir in the flour, salt, and baking powder. Immediately pour into a buttered 13x9 pan. Bake 45-50 minutes.

*When I made it the first time I gave up my colby to another cook and used double the monterey jack. I liked it a bit better that way, so my suggestion is to leave out the colby and use twice the mj. It seems to let the flavor of the cheddar really stand out.

I want a cookie

I've been doing really well avoiding sweets and refined carbs most of the time for the past year. I did it for my health, but it's had the happy side effect of a 20 pound weight loss. I'll take it!

Most of the time I'm satisfied with the way I eat, but all it takes is one weekend in a bed and breakfast--with cookies and orange-almond french toast--to turn me into a cookie-craving, m&m devouring basket case.

I've probably eaten 30 m&ms tonight. I feel like crud from the sugar. But I still really want a cookie.
Tomorrow I need to be strong and do the lean protein and yummy veggies thing, and put the thoughts of cookies out of my head.

Perspective

Sometimes I have to remind myself to look at things from the proper angle.

I had a cruddy morning. We realized just as I was leaving for work that the circuit that controls the poorly-wired disposal--the circuit that has been off since Saturday evening--also controls our deep freeze. I'm not even going to address the bizarreness of the wiring. Suffice to say it makes no sense.

But I admit that I had a bit of a sobbing meltdown when I looked and saw pounds of thawed meat.

I went ahead and went in and did what I needed to at work, and came home a couple of hours later to sort out what was still usable and what was destined for the garbage. I quickly found myself grateful that I had not had time to order meat from the farm this year. And that I hadn't spent hours picking blueberries in the hot sun, because the few that were in the freezer were ruined. I was grateful for the three bags of frozen sauerkraut; for some reason they stayed frozen and helped keep the meat around them cold.

In the end we lost a lot of food. But we also were able to salvage a lot. Since I needed to go ahead and cook it I have the beginnings of several meals for next week and a big pot of chili for the weekend.

I've been wanting to get my freezer and pantry organized and to simplify things a bit. I've wanted to get some meals or meal starters in the freezer. Done and done.


I'm thankful that this happened after I have my new stove.
I'm thankful that this happened on a cool day, when having the oven on all afternoon just makes the house smell good.
I'm thankful that, although this is an annoyance and an inconvenience, losing this food in no way effects my ability to feed my family well.
I'm thankful that, if the frozen wedding cake was going to thaw, it happened when the newlyweds are coming for the weekend.

Garden food

I'm hoping that by posting this here I will remember in the spring, when I don't feel like tilling and planting, and in the heat, when I don't feel like weeding and planting that second round, why I have a garden.

Tonight's dinner was yet another marvelous collection of garden goodness. We have had so much wonderful pesto this summer. We have had zucchini sauteed, in cookies, and--as it was tonight--in pasta. Tonight we added a red pepper from the garden and, garlic from the farmers' market, and some of last night's leftover chicken.

Last night we had roasted chicken accompanied by roasted beets, turnips, and carrots from the garden. We've had cukes on our salads, and tomorrow night we'll have a cucumber and yogurt salad with some korma. Early in the season we had many wonderful mixed green salads and hope to enjoy a second round this fall. In the meantime, we're about to get the first of what promises to be a flood of tomatoes.

It is so worth the work. So worth it.

Summer

Yes, I know. I know. I haven't been here in months. The old blog has been sorely neglected.

I promise to do better.

Maybe it's because I'm in the midst of so many creative or semi-creative projects right now, but I feel like writing. I'm getting to do my favorite kind of cooking right now: ad-libbing with what comes from the garden, digging up new recipes, or making it up as I go. We brought home 29 pounds of blueberries. We have frozen a nice chunk of them, made a batch of Boy Bait, taken a few to friends, and today is a little jam for Andrew. I would like some more berries, but Patrick started his new job this week, so he isn't available to drive the boys up to the patch. I guess I'll just need to be satisfied.

We've have a nice amount of zucchini, with more coming. The beets have been delicious, greens and all. I'll be roasting some turnips while Colin is gone, since he doesn't like them. Tomatoes are about ready and I think I'm going to have a lot this year. I hope so!

Two weeks ago we were in Nashville for the Higher Things Conference. Two weeks from today is the start of our family retreat at Redeemer, and we still have some work to do.  After that, I'm going to take a couple of weeks to focus on projects around here with an eye to having the house on the market by the end of August.

O, Christmas food!

Although the true feast--the Christ Mass--was held at Redeemer, we did a fair bit of feasting at home, too. In fact, it seems like cooking and eating have been the main occupation the last few days. We chose to ignore the well-meaning suggestions for lightening up our holiday food that Bethany found.

Instead the day of Christmas Eve started with orange rolls. Before dinner, during the afternoon, we had cheeses, and olives, and smoked oysters, and dates, various crackers and a couple of kinds of snack mix. For dinner we had a gorgeous, delicious, perfectly medium-rare standing rib roast, twice baked potatoes, carmelized brussels sprouts, salad, and herb yeast rolls. We had an Argentinian Bonarda that I bought over a year ago and had been saving for a perfect piece of beef. It was lovely, especially since we had excellent company in my mom and my Wicked! Dessert was cookies.

Today we had what has become our traditional Christmas day meal of chicken tetrazinni. It is a wonderful, rich recipe and perfect because I can make it ahead and just pop it into the oven after church. We had a salad, some roasted garlic bread and a french baguette. We opened an Oyster Bay Pinot Noir, but it was a big disappointment. It was thin, almost no legs, and its citrus notes were mostly reminiscent of slightly sour orange juice. So we finished up the ends of several other bottles.

I baked some more cookies this afternoon, because tomorrow we will celebrate with Colin's parents at their house. For supper tonight we had cold roast beef sandwiches. And of course the house if full of goodies: cookies, candy, toffee, nuts, snack mixes, egg nog....

For a bit more food, this for the mind and soul, check out Pastor Petersen's Christmas Eve sermon.

Yet another food search

From time to time I'll post about a food product that I like that has gone missing. This time it's Hershey's Raspberry Chocolate chips. These aren't anything that I ever would have bought--I don't even like Hershey's chocolate--except a neighbor made some cookies for me that included these chips, and I was hooked on the recipe. Since only one store locally stocked them, I bought several packages for convenience. I used the last package last year.

So I started looking for them in preparation for my Christmas cookie making, only to discover that Hershey apparently no longer makes them, and hasn't for a couple of years.

So, I think what I'm going to try to do is find a dark chocolate raspberry candy bar that I could "chip." Any suggestions?

Beef & Black Bean Burritos

For my curious friends on Facebook. This is one of my easy, relatively cheap things to make for dinner, especially when I have a freezer full of beef:

In the crockpot or dutch oven:

Approx 2 lb. beef roast (tonight it's a rump, because that's what Jonathan found on the top in the freezer)
Big can black beans, juice and all (I may add more after I see how it looks)
Chopped onions (I'm out of fresh, so today they're dehydrated, to equal one medium onion)
1 can green chiles
Salt
Pepper
1t. cumin
1/4 t. coriander
couple of squeezes of lime juice
clove of garlic, garlic pressed

This will cook on low all day. When I get home around 3:00, I'll taste test and may add some more spices. I'll let you know. Shred the beef and smoosh the beans a little. This is good on flour or corn tortillas, with or without cheese, lettuce, tomato, onions, etc. I like avocado with it. You can always stretch the beef with more beans. The boys will add some sort of hot sauce to theirs. I'll probably make some rice to go with it.

Stuffed

Yesterday I did a big chunk of the cooking for our family Thanksgiving dinner at my mom's house. Usually I am her assistant, but she was supposed to spend more time sitting this year. So, using her list and timetable, I ran the kitchen. Kind of. Because, of course, she was never farther than the kitchen table. And she was up and down like a jack-in-the-box. But I did get to make the stuffing, mashed potatoes, and cole slaw. I asked her to come out and make the gravy, because I make it so rarely that I didn't want to ruin it for 20 people. There is also no way that I could have gotten it all done without Bethany and Patrick. Patrick helped me core apples for my stewed apples the night before. He cleaned and arranged the veggies on the veggie tray and peeled 10 lbs of potatoes. Bethany made the fruit salad and helped me with the dressing. (I toss it with my hands, so she was pouring the hot butter & chicken broth on while I tossed it.) She also set and decorated the tables.

Everything was so good. My niece Kate made pumpkin pie and my step-sister Susan made her awesome sugar cream pie. I had to have a sliver of each.

For posterity's sake this was our menu:

Before dinner:
Smoked oysters, cheese, crackers
Veggies & dip
Pistachios

Dinner:
Turkey
Jane's Awesome Stuffing (Thank you Better Homes & Gardens Cookbook)
Mashed Potatoes & Gravy
Mom's Sweet Potatoes
Noodles
Green Beans
Cinnamon Stewed Apples
Broccoli Salad
Cole Slaw with Grandma's boiled dressing
Fruit Salad
Cranberry Salad
Cucumbers & Onions
Canned Cranberry Sauce for Wicked
Pickles
Spiced Apple Rings
Rolls
Pumpkin Pie
Peach Pie
Sugar Cream Pie
Brownies
Various wines
Iced Tea
Lemonade
Coffee
Pop
Cider

Nothing exciting or exotic, just lots of good homemade food. And I am stuffed. I never eat that much on Thanksgiving, because I am so busy. And usually we go shopping on the Friday after--not Black Friday bargain shopping--leisurely shopping at the nice mall that has Nordstrom, and Crate & Barrel, and Pottery Barn, and Anthropologie, and cool local shops, and the Cheesecake Factory. But today we stayed at mom's and mostly relaxed. And we ate leftovers. I ate much more today than I did yesterday.

So I am stuffed. And so is my fridge, because mom sent the leftovers home with me. Tomorrow I have an appointment with a turkey carcass.

Unexpected thing I learned from a book

Last week I read The Food of a Younger Land by Mark Kurlansky. I love reading about food and Americana, so this book--a compilation of Depression-era writings about food from an abandoned WPA project--enticed me as soon as I saw it. The division by regions gave structure to the book, and made it even more informative.

However, my favorite bit of knowledge gleaned from this book was personal. I have always felt a bit of an inferiority complex about my clam chowder. You see, it has bacon. We like it that way. I grew up with it that way. My mom made it that way, and she learned from my dad's mom. But what restaurant clam chowder has bacon? I always figured this was some Hoosierizing of the dish.

But, as I learned, I was mistaken.

One of the oft-debated, but very authentic ingredients in real New England Clam Chowder, is salt pork or bacon. Which is then removed and the onions sauteed in the grease. That's what I do. Some add it back in; some don't. I do. My grandma was a Ruhl. Her mother was a Harrod. Her grandmother was a Pipes. HER grandmother was a Harriman from New Jersey and HER mother was a Hathaway from Massachusetts.

That's in New England. That's about the only part of my family tree that has roots in New England. But I like to think that that is where the clam chowder came from.

Apple season

A week ago today I got the bug. I had to go to the orchard--right then--and get apples. So all week the house has smelled like apple something-or-other. Tonight it's apple butter cooking in the Crock Pot. I've made a couple of small batches of applesauce, but today I cleaned a bunch of canning jars, so tomorrow will be the major applesauce operation.

For me, apples mean it's really fall. Of course, the frost yesterday morning was another clue.

Blue Buffalo Chicken Dip

* 3 cups Chicken, Cooked And Shredded
* 1 cup Frank's Red Hot Sauce
* 1 Tablespoon Butter, Melted
* 2 blocks Light Cream Cheese
* 1 jar Marie's Or Lighthouse Blue Cheese Dressing
* 2 cups Shredded Cheddar

Preparation Instructions

Mix melted butter and Red Hot Sauce in a medium-sized bowl. Add chicken and toss to coat well with sauce. Set aside.

In another bowl mix light cream cheese and blue cheese dressing until well blended. Spread into 9×13 pan. (Not metal.) Top evenly with chicken. Sprinkle cheese over chicken.

Bake at 350 for 25 minutes. Serve with tortilla chips and/or celery sticks for dipping. Especially good with blue corn tortilla chips.