*Bible Reading/Devotions
*Starting homeschool week #3--Focus on virtue of ORDERLINESS--holding a cleaning/organizing week, along with regular lessons, begin Jim's request of "Monday Math Challenge w/ Dad" lesson--math enrichment/logic
I took quite a hietus, but am now back to planning menus. I think it was when we were going to softball games twice a week thus eating out more, then camping, vacationing...etc. that I lost track on menu planning. As it is, I still have quite a lot to catch up on this week after a week as couselor at Jessica's church camp last week, but I am ready to have some order back in our lives once again. I need to get back to baking bread, but haven't been keeping up on that for several weeks. Bread baking isn't hard, but it takes time and an organized kitchen--two things I've been short on lately.
We are enjoying fresh garden fruits and vegetables, although I am starting to get into the time-consuming summer food preservation jobs now. I've made several batches of strawberry and raspberry jam, and froze crates of marionberries from Jim's parents vines. We had peas, which are now done, and are getting spinach, beets, a variety of lettuces, herbs and greens, and zucchini. Soon we'll have ripe tomatoes & green beans. It is time for me to replant the spinach and greens. Jim informed me that some of our 17 varieties of apples and pears are now ready to pick...applesauce anyone?
Sunday--grilled salmon, smashed red potatoes, frozen corn from last year's garden, homemade ice cream with fresh raspberries
Monday--salad bar (grilled, chopped chicken breast, sliced hard-boiled eggs, garden greens, chopped tomatoes, raw zucchini, & cucumbers, shredded carrots & cheddar cheese, carmelized onions, buttermilk ranch dressing, club crackers)
Tuesday--Greens, Beans & Ham* served with rosemary buttermilk biscuits, & corn on the cob (*recipe from BH&G special interest publication called EAT--easy family food--Summer 2007)
2 15-ounce cans Great Northern beans
1 T. olive oil
6 cloves garlic, minced
2 c. cooked, smoked ham, cut into bite-sized strips
3 c. chopped, fresh spinach
Drain beans, reserving liquid. In a large non-stick skillet, heat olive oil over medium heat. Add garlic; cook and stir for 1 minute. Add beans and ham to the skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in spinach; cover and cook for 2-5 minutes more or until fresh greens are wilted. If desired, thin mixture with some of the reserved liquid. Makes 4 servings.
Wednesday--French Dip sandwiches with green salad & homemade brownie ice cream sandwiches for dessert
Thursday--Muffuletta Subs*, fresh fruit (nectarines, strawberries, blueberries, and raspberries) with yogurt-honey dressing & reduced sweet rosemary balsamic glaze (*recipe from Taste of Home's Simple & Delicious, August 2007, p. 50)
1 c. pimiento-stuffed olives
1 c. pitted ripe olives
1 jar (7 ounces) marinated artichoke hearts, drained
1/2 c. mayonnaise
1 T. capers, drained (I omitted)
1/2 tsp. garlic salt (I used 1 small garlic clove)
6 submarine buns, split
1 pound sliced deli ham (I substituted oven roasted turkey, since ham was already on the menu earlier this week)
1/2 pound thinly sliced hard salami (I omitted)
12 slices American cheese (I used provolone cheese)
In a food processor, finely chop olives and artichokes. Add the mayo, capers, garlic; cover and process until blended. Spread over the cut sides of buns. Layer ham, salami and cheese on the bun bottoms; replace tops. Wrap each sanwich in foil; place on ann ungreased baking sheet. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Yields 6 servings.
Friday--grilled, marinated chicken breasts, sauteed zucchini, carrots and onions, baked potato wedges w/ olive oil, garlic, rosemary, kosher salt and fresh ground pepper
Saturday--leftovers
Here is my menu plan for the week, and some other exciting kitchen things I've been working on...
Monday--Salad Bar restaurant after SB game
Tuesday--(featured recipe of the week) Chicken in Lime-Butter w/ dill, Orzo pasta, steamed broccoli, carrots, & red pepper, Strawberry-rhubarb pie
Chicken in Lime Butter w/ Dill recipe,
from Denise Segura in Simple & Delicious
4 boneless, skinless chicken breast halves
1/8 tsp. salt
1/8 tsp. pepper
2 T. oil
1/4 c. butter
1 T. lime juice
1/2 tsp. dill weed
1/4 tsp. minced chives
Sprinkle chicken w/ S&P, and cook in oil over medium heat in a large skillet for 5-7 minutes on each side, or until juices run clear. Remove and keep warm. Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings
Wednesday--Meatloaf, mashed potatoes, peas & carrots
Thursday--leftovers
Friday--'Springtoberfest'--German Bratwurst, homemade soft pretzels w/ mustard sauce, sauerkraut mashed potatoes w/ bacon crumbles, red cabbage salad, (recipe ideas inspired by "Celebrate Oktoberfest," Simple & Delicious, Sept./Oct. 2006 issue, pp. 20, 21)
After several years on the fence, marveling at those who did this, and then dabbling in it myself, I have jumped on board, so to speak. I don't really know how to sort out all the health information I glean from so many varying sources, and I don't feel convicted enough to go all out on every aspect of the health food movement,...but, I have always been drawn by the idea of traditional living, cooking, farming, and all things homemade. So, this is just an extension of that interest, along with the belief that it probably is better for us, too. I just think that there are so many uncontrollable factors affecting health, that we shouldn't obsess over every little thing to the extent of isolating ourselves from the world we live in, or laboring ourselves beyond what is manageable, just to try and obtain perfect health. Ultimately, our lives are in God's hands, so we follow Him in every area. We should work on improving the way we live by always making steps in the right direction, as we pray and are led by the Lord to do so. I am talking about being reasonable, rather than eccentric and obsessed. And yet, I hate the idea of 'ordering a Big Mac w/ a diet coke'--and so, I hope that the steps we are making to be healthy aren't counteracted by the things we are not doing...but, this is quite a process--of moving toward healthful, sustainable living.
What am I really talking about? I just purchased a grain mill (which I received today) and about 125 pounds of 8 different whole grains from a health food co-op in Oregon that delivers organic, all-natural, health food and farm products to customers throughout the west and to many other states, as well. This co-op is called Azure Standard--by the way, they carry Willamette Valley Fruit Co. pies (all-natural and better-than-homemade taste--formerly LuSuisse)--my Dad/brothers' business in Salem. I am excited to make breads, oatmeal, other cracked grain cereals, and whole grain baked goods with freshly ground grain that has not gone rancid or lost much of its nutrients within the first 72 hours post-grinding. I also got a yogurt maker to incubate yogurt culture at the correct temperature, so I can easily make our own.
This is kind of a big deal, because it is unfamiliar (not the way my mother did things), requires more time and preparation, as well as, a whole new process of buying and storing the grain. Many people seem to think canning & freezing is an old-fashioned thing to do--but, I was raised doing this. However, old-fashioned is how I felt when I heard of modern women grinding their own grains. There is just something so nostalgic about it. I hope I don't wake up one day and realize I was crazy to think I could keep this up...the way I felt the time I considered buying a milking cow to sell raw milk...just a couple well-timed reminders from 'my voice of reason' (Jac) and I, regretably, gave that idea up pretty quickly. I am not (yet) a morning person (I'm working on that), nor a person who lives a very consistent, scheduled life, but a cow that needs milking is both...
New recipes I want to try this week or next:
This is a busy time of year, with many activities wrapping up before summer, and spring sports underway. The menu plan falls back on some old favorites, and has an ethnic flair to it...but they are pretty common ethnic foods for us. Softball games start tonight, and will be just about every Monday and Wednesday night for the next month. So, watch for really quick meal ideas on these days for the next month! Just for fun, to kick off the season, I will serve hot dogs, chips, and veggies after the season opener tonight--the traditional baseball food! Plus, this will be easy to fix up quick.
I continue to add new features to this weekly column on my blog, so here is a run down of where it is at:
From time to time, I may include stories, cooking philosophies, cookbook critiques, kitchen, product and food photos, new ideas, tips, my favorites, etc. I will be beginning a Reference & Resources list in the side bar (or somewhere on this page) to link to previously mentioned items and get all the info.
As far as the menu plan goes, this week I have included some theme nights (like 'Breakfast for Dinner', 'Soup & Sandwiches', etc.), which can be fun because you can use the same themes week-to-week or several times a month by just changing up the ingredients and/or dishes. I also will name a feature recipe of the week, which is a dish I am excited about trying, or one I've already tried and love.
I may give the full recipes, or, in today's case, only ingredients and basic process that I used. Where I have not referred to a source, the recipe is my own. Most of my cooking, as I've said before, is original, but study/research varying recipes I come across and create my own version. After awhile of doing this, you learn to look at the pantry or refrigerator stocks, and just come up with multiple ideas for putting foods together from the top of your head. This is when cooking begins to feel like art.
Saturdays and Sundays may or may not be included in the menu plan. I am finding it hard to plan the weekends on Monday, since my cooking is so often determined by what foods/produce need to be used up next. Sometimes, it will make sense, like when there is company coming or a special event. Often weedends will include outdoor grilling after working outside. That brings me to confess, that I haven't been following my menu plans completely. As we get through the week, I may fall back on something simpler, or do leftovers more when it's necessary. However, it is always good to have a plan--to aid in grocery shopping, for one, and to assure the week run smoothly after 5 o'clock. I am never caught without ideas, at least.
Finally, for the sake of planning and organization, I have ended the column with my Kitchen "To Do's" for the week. Here is where I put down additional tasks, that take advanced time and prep work to complete.
This Week's Menu Plan
This week is going to be low key, with Jac gone on business (Brazil). I cooked a roast in the crock pot Sunday, so I will be doing some roast beef recipes* (see below), as well as using the fresh fruit and vegetables the kids and I picked up at Costco after church yesterday (strawberries, grapes, bananas, blueberries, lettuce, tomatoes, mushrooms, & cucumbers).
These fruits and veggies will be lunch and snacks for the kids this week, along with yogurt, cheese sticks, & turkey sandwiches. My lunches will be salads, fresh fruit, and turkey, swiss, and carmelized red peppers and onions on Melba toast*.
We had hot Bob's Red Mill muesli* (whole grain oats, wheat, rye, barley, triticale, date pieces, raisins, sunflower seeds, flaxseeds, almond slices, and chopped walnuts) for breakfast this morning--yum!
Another new thing I tried and liked from Costco, is the sparkling juice, Talking Rain Ice (all natural, 5 calories).
So, I guess this sums it up for this week--I'll plan the menu out more specifically again next week.
RECIPES
*my favorite Roast Beef Ideas--(shredded beef)--
1. French Dip Sandwiches--heat leftover broth (with fat skimmed after cooling) on stovetop in a small saucepan, pour into small bowls, and serve with roast beef on toasted buns (add carmelized onions, and swiss cheese, if desired).
2. BBQ Beef Sandwiches--roast beef on toasted buns with barbecue sauce (We like Sweet Baby Ray's from Costco) and melted cheddar.
3. Enchildadas/Burritos
4. Shepherd's Pie
*carmelize red peppers and onions, that have been sliced into thin strips, by cooking in olive oil on high heat, and occasionally stirring, until they 'melt' down and are thick, with a golden color. Cool and store in an airtight container in the refrigerator for about a week. This is a sweet/savory topping for quesadillas, eggs, sandwiches, etc.
*Muesli recipes
Hot Muesli--soak 2 cups muesli in 4 cups water overnight. The next morning, add a couple pinches of salt and cook on medium-low for 15-20 minutes. Cool & serve with favorite toppings.
Chocolate Chip Muesli Cookies--(from the package)
1 cup muesli
3/4 cup whole wheat flour
2/3 cup applesauce
3/4 cup brown sugar (or rapadura)
6 oz. chocolate chips (or carob chips)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 egg
Mix wet ingredients, then, add in dry ingredients that have been sifted together. Mix well and place on cookie sheets. Bake @ 375 degrees for 10-12 minutes.
