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IMG_4902Hey look! The beginning of my garden. Here we have broccoli, cabbage, and cauliflower.

Monday: Sausage, Kraut, Mashed Potatoes, Broccoli

Tuesday: Honey Baked Chicken with Baked Brown Rice, Green Beans

Wednesday: Pork Shepherds Pie, Broccoli

Thursday: Venison Roast, Baked Grated Potatoes, Sugar Peas, Buttered Beets

Friday: Macaroni and Cheese with Stewed Tomatoes, Green Beans

Saturday: Chili, Cornbread, Pickles

Sunday: Venison Enchiladas, Green Beans, Applesauce

Desserts: Fruit-filled Oatmeal Squares, Blender Ice Cream, Meyer Lemon Pudding Cake

Odds and Ends: Sourdough Crackers, Everyday Bread, Festive Rice Salad, Cherry Sauce

 

Müesli 

I think I like müesli better than granola. It must be because I grew up eating raw oats on top of my cereal. It was the only way we were allowed to eat bought cereal. 



These oats are not exactly raw but they still taste similar. With the addition of fruit and nuts, you have a nutritionally balanced snack or breakfast.

I like to eat this with milk or vanilla yogurt



Müesli

(This above mixture in parenthesis.)

2 cups rolled oats

1 cup chopped nuts (walnuts, pecans, almonds)

1 cup dried fruit (blueberries, craisins, raisins, unsweetened coconut)

1/2 cup seeds (pepitas, sunflower)

Preheat oven to 350. Spread oats on a cookie sheet. Toast until just golden, maybe 10-15 minutes, stirring a time or two. Toast the nuts, too. I do stovetop so I can watch them but oven works too if you want to save energy. 

Cool nuts and oats and then add remaining ingredients. Stir. Store in airtight jar. 

Yield: about a quart

Weekly Menu for 2-23-2015

IMG_4802So I had a batch of peanut butter cookie dough balls in the freezer and this week I baked them on two different days. I had trouble getting them to bake correctly. Anybody have any experience baking frozen dough balls? Should I have thawed them first? Used a lower temperature? The bottoms were burning before they were done in the middles.

Pretty typical menu this week. Sunday is a family get together. I don’t yet know if it will be potluck or not so I’m tentatively putting down what I will bring if it is.

I do want to attempt sourdough biscuits again. I made them once and they were dry bricks. Any tips for me?

Monday: Sweet and Sour Pork (More with Less p 177), Rice, Tahini Carrots, Sugar Peas

Tuesday: Sloppy Joes on Buttermilk Rolls, Corn, Green Beans

Wednesday: Ham and Lentil Soup, Leftover Rolls, Pickles

Thursday: Meal Provided

Friday: Cheese and Corn Chowder (More with Less p ?), Pickled Beets, Sourdough Biscuits

Saturday: Deep Dish Chicken Pie, Buttered Beets, Applesauce, Pickles

Sunday: Beef Enchiladas, Applesauce Jello

Desserts: Lemon Bars, Cherry Cobbler with Homemade Ice Cream

Odds and Ends: Yogurt, Cook Dry Beans, Everyday Bread

Last week I made a carrot cake. The recipe has you mix together the fruit and nuts before adding them to the batter. I dug a spoon into the mixture and wanted to eat the whole bowl for snack.

So this week I mixed up some for snack using the leftover pineapple. All three kids hated it. All the more for me!

IMG_4791

Carrot Cake Snack

1 small carrot, finely grated
1/3 cup crushed pineapple
1/3 cup chopped raisins
1/4 cup unsweetened coconut flakes
1/3 cup toasted chopped walnuts

Mix everything together. Eat with a spoon.

Yield: a generous cup

Vegetable Fritters

IMG_4738Here’s another quick lunch idea for you…20 minutes from start to finish.

IMG_4740I found this recipe in one of my cookbooks and had intended to make it for an international potluck a few weeks back. Unfortunately (but fortunately for me), Leila made an early appearance and we could not attend the potluck as she was a mere 18 hours old. The cookbook calls these croquettes but they remind me more of a fritter so I changed the name.

IMG_4741So I stuck them on this week’s menu and we loved them. Ate the whole batch for supper so I whipped up a second batch for lunch today and we ate the whole thing again. Delicious.

IMG_4745I especially love the bits that stick out of the edges and get extra crispy. Of course.

IMG_4746Vegetable Fritters

Adapted from Extending the Table, page 131

1/2 cup whole wheat pastry flour

1/4 cup all-purpose flour

1 t salt

1/4 t pepper

2 eggs

1/4 cup milk or water

2 medium potatoes, coarsely grated

2 medium carrots, coarsely grated

1/4 cup chopped onion

1 clove garlic, minced

oil, for frying

Mix everything together well. Heat a good layer of oil (1/8 inch?) in a skillet until almost smoking. Drop mounded spoonfuls into oil. Flatten with the back of a spoon to about 1/2 inch or less. Fry until browned, flip, and fry until that side is browned. Remove from skillet and drain on a fancy piece of newspaper. Serve hot, either plain or with condiments of choice (ketchup is what we went for).

Serves: 3-4 as a main dish, 6-8 as a side

Weekly Menu for 2-16-2015

IMG_4689Baby is rather fussy. I still enjoy nuzzling her head, though.

I have a few meals in the freezer yet and the rest of the week I’ll make easy meals.

Monday: Venison and Spinach Stuffed Shells (frozen), Broccoli, Buttered Beets, Applesauce

Tuesday: Venison Roast, Mashed Potatoes, Green Beans

Wednesday: Ham Puff (frozen), Vegetable Croquettes (Extending the Table p. 131), Pickles

Thursday: Tomato Basil Bisque, Cheesy Bacon Toasts (via Jennifer), Carrots and Celery, Pickles

Friday: Sausage, Baked Corn, Sugar Peas, Applesauce

Saturday: Ham, Roasted Root Vegetables, Green Beans

Sunday: Super Stuffed Tortillas with Salsa

Desserts: Old-Fashioned Gingersnaps, Baked Apple Fritters

Odds and Ends: Peanut Butter, Sourdough Cinnamon Crackers, Sourdough Bread

Weekly Menu for 2-9-2015

IMG_4642

Well baby came earlier than expected! Almost two weeks early. Leila Mae arrived on January 30 at 11:58 pm. 7 pounds 12 ounces and 20 inches long. She’s a delight.

We had meals provided most of last week and there are a few this week as well. I’m feeling the itch to cook again but I’ll take those meals and sit on the couch cuddling baby instead. February is a good month to sit around inside nuzzling a fresh baby head.

Monday: Cheeseburger Roll (from the freezer), Corn, Coleslaw, Pickled Beets

Tuesday: Meal provided

Wednesday: Meal provided

Thursday: Zucchini Ziti (from the freezer), Broccoli, Buttered Beets

Friday: Meal provided

Saturday: Chicken Veggie Soup, Bread, Pickles

Sunday: I’ll leave this spot open in case another meal is offered or there’s always a good chance we’ll go to my parents’.

Desserts: Lemon Buttermilk Pie

Odds and Ends: Chicken Stock, probably Bread

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