Changing Times, Changing Meals

It's been quite a while since I've posted on my blog although I've written oodles of blogs in my head as the days and months have gone by. Seasons have changed at our house. Three of my children are now married, my youngest has graduated from college, and a grand baby now fills many of my days. I began cooking in the once-a-month style when my #3 was a toddler and have continued it for nearly 25 years. It has worked great for our family of 6 all these years but as kids have moved out I find myself with too many leftovers or the "wrong" leftovers, that is the child who once finished all the pasta dishes no long roams my house but her own. The child who devoured the meat and potatoes cooks in his own kitchen now. The one who lived on all things tortilla just visits my kitchen, she has her own. And the last, well he loves all things Asian and those foods have not been part of my repertoire. It's time to start all over. In the fall I had major surgery. Beforehand I prepared 24 meals and tucked them away in my freezer. Friends were planning a meal train twice a week and together I figured I had about 8 weeks of meals to carry us through my initial recovery. That plan was huge success, and in fact the meals lasted us until Christmas! Since then, I've put together what I call post-it meal plans - a simple list on my cupboard door for a week or two at a time, but more about those at another time. When I opened my freezer this week to peruse the contents, it was pretty empty. What's that nursery rhyme? "Old Mother Hubbard went to her cupboard but when she got there the cupboard was bare." Yep. That describes my freezer!

So now it's time to regroup. As I go into another month of planning, I have to think: Who am I feeding? Do we need leftovers? What do we like? How many meals do I really need to cook in a week? What's the season? Do we need comfy cozy meals, fast meals, Whole 30 or something else? There's lots to consider as my family has changed. One thing that hasn't changed is that preparing several meals ahead of time- whether 5 or 30 - is still a time-saver and a great help in this season of life.

Preparing for a Once-a-Month Cooking Day

 

 

 

 

Yesterday was my day to prepare the grocery list for a month of meals.  I took a look at my next menu and added a few meals to make a total of 35.  With four adult children living at home while in college, the meals are going faster than they once did.  It is my hope that this will get us to early May. 

Today, my hubby and I went shopping.  We were able to get most of the ingredients at Costco and Target, but I will need to shop at another grocery store to get a few more specialty items.  That can wait until morning!

Here's my kitchen this afternoon.  I never like putting it all away, but it's also good to split the shopping from the cooking.

 My freezer is quite empty as I go into this cooking day.

The refrigerator, on the other hand, becomes quite full as it is the holding space for all those groceries until morning!

 A few items are ingredients for meals that are best made fresh, such as Pigs in a Blanket which will be made with fresh bread dough, so I identified one package that must be saved!

I did prepare a few items today that just make sense before freezing.  Here's what I did:

• Froze the pre-seasoned Salmon
• Cleaned two chickens and froze them separately
• Cooked all the boneless skinless chicken breasts
• Made two quiches, one Aztec, one plain
• Cut the 3-pack of hot dogs into individual packages, labeled one and froze all
• Froze the hamburger patties

Tonight I am baking the last meal from the last round of cooking, a Lasagna.  Tomorrow the cooking begins!

Sweet Valentine Dessert

My current favorite dessert is Red Velvet anything - yogurt at Yogurtland, in a blizzard at Dairy Queen or cake heaped with cream cheese frosting.  I prefer at least a 50-50 ratio of cake to frosting to satisfy my sweet tooth.

In January 2015 our decorating theme for the Honduran Women's Bible Conference will be hearts.  February is the perfect month to practice with heart desserts which brought me to Red Velvet cupcakes today.

My co-leader had found some darling cupcake cups - no cupcake pan needed - and I needed to try them out.  How to bake with them, how full to fill them, how many can one box of cake mix make and of course, how to frost them.  I found the answers:

• A jelly roll pan will hold 35 of these self-supporting cupcake cups.
• They do not change color when baked as do some of the wrappers due to the color of the cake batter.
• Fill them with about 1/3 C of batter.
• One box made 22 unevenly sized cupcakes.  Next time, plan on 16-18.
• I used Duncan Hines and have been happy with the results.
• And then the frosting.  It is to "die for!"

I wish I had recorded where I found this recipe so that I could give credit to them.

2 8oz. packages cream cheese at room temperature
2 sticks or 1 C butter also at room temperature
1 lb. powdered sugar (3 3/4 C)
2-3 T heavy cream (I had used fat-free milk)
1 tsp. vanilla extract
1 tsp. almond extract

Beat the cream cheese and butter until smooth.  Add the rest of the ingredients and continue beating until smooth and slightly fluffy.  My didn't "fluff" because I didn't have cream on hand.

Use a large frosting bag and pipe the frosting on in a snail-fashion starting on the outside.  Place a candy heart on top.

Bag at least 12", tip 5FT (giant)

I should probably add that I have made this recipe from scratch with good success, but I have also found that it's cheaper to buy a box of mix than a bottle of red food coloring. 

Lessons from Honduras - Tortilla Making

As a fourth grade teacher I incorporated making tortillas from scratch into our lessons about early California.  It was fairly easy to make the dough and shape it, but getting it off of the tortilla press in one piece was often difficult unless I doused it in flour.  I kept an electric skillet in my classroom and we'd fry them and then eat them.  They were good, if they weren't covered in flour!

Homemade tortillas are part of the menu for one of the lunches that we serve in Honduras.  They accompany Picadillo and Ashley's Corn and Bean Salad.  It's a delicious combination, especially when piled on the tortillas.  We've tried different ways to get the tortillas, and found that the most successful is to have our Honduran counterparts in the kitchen make them.  And, we get lessons!

This week I bought some Masa (corn flour) and made a batch at home.  Some were used for Pupusas as I have yet to master the technique of making a more authentic Pupusa. I followed the directions on the bag, but did need to add more water to keep the dough moist.  Here's what we learned in Honduras:

Roll the dough into small balls, not quite golf ball size.
Line the tortilla press with circles of waxed paper or parchment paper or plastic bags that you've cut.
Flatten the ball some and then place into a tortilla press.

Press.

Remove upper paper/plastic.
Peel off the lower paper and lay on a greased griddle.

Flip to cook both sides until lightly browned.
Served with your favorite tortilla toppings.

OR turn a few into Pupusas by crumbling cheese on the tortilla after the first flip.  Cover it with a second tortilla and continue cooking until cheese is melted.

 My favorite cheese for Pupusas:

 

The Honduran ladies made beautiful, flat tortillas without the aid of a press.  It seems to be something that they grow up learning.  Our hands and fingers have a long way to go in mastering their technique, hence the need for a press.  Several of us bought them at Wal-Mart in Honduras although they are available here quite readily. 

Cheese, Veggie, and More Veggie Lasagnas in One Pan

Three variations of lasagna in one pan?  You bet.  It started out to be a vegetarian lasagna, but then morphed into the need for three variations based on which veggies people liked or not.

The first third was cheese only.
The middle section had cheese, chopped broccoli, chopped zucchini and onion.
To the last third I added mushrooms.

Meatballs were served on the side for the carnivores.



 

I served garlic bread and Caesar salad as sides.  Every plate looked different and only one serving of lasagna was left.  It seemed to hit the spot with everyone at our table that night.

 

In the future, I'll make two different pans and keep meat in one of them. We really missed our Italian Sausage, but were happy to accommodate the tastes of our guests that night.

Bean Soup aka Baked Beans and Sausage

Need a simple, warm, quick meal?  This one fits the bill. Simply add sliced Kielbasa sausage to your favorite baked beans.   I sautéed the sausage first to lightly brown it and then added the beans, cooking long enough to warm them.  Pair this with a fresh pan of cornbread and you have a tasty and filling meal. 

After trying several different brands, Marie Callender's cornbread mix is back at the top of my list, even over scratch recipes. 

Black Bean "Burger" Burritos

Sometime ago, one of my daughters discovered a delicious recipe for quesadillas on the back of the box of Spicy Black Bean Burger patties.  They were delicious!  In fact, I liked them so much I wanted to make a second batch, but was short on time, so I rolled the filling inside tortillas and baked them as burritos.  They were much enjoyed by my family.  In fact, I didn't even get any of the leftovers!

Tonight, they were our main course served with condiments and a Mexican Caesar Salad.  I made them fresh, having only frozen the patties when they were purchased.

Here's my tweaked version of the MorningStar recipe.  You can find the original on their website.

Mix together:
8 burger patties, warmed enough to crumble.
4 tsp. salt-free Southwest or Mexican seasoning (try Mrs. Dash)
3 C shredded Mexican blend cheese
1 1/2 C salsa

 Place a scoop on the tortilla and roll up tightly.

 Brush the tortillas lightly with softened or melted butter.  Bake at 375 degrees F for 10-15 minutes or until cheese melts.

Yield: 17-18

January Menu

I've done very little cooking outside of the holiday meals enjoying all of the leftovers, but the freezer is getting mighty empty and the plastic container drawer mighty full.  Both are signals that it's time for another round of once-a-month cooking.  I'll be in Honduras for part of the month and so created a list of foods that are easy for my family to prepare while I am gone.  For the next few days I'll be preparing meals fresh until I can shop and cook early next week.

Here's our list for the month, designated by the date:

2 - Shredded Pork Sandwiches

3 - Macaroni and Cheese

4 - Chicken with gravy and stuffing

5 - OUT - Birthday Dinner (Bring dessert for lunch)

6 - Black Bean Burritos

7 - Korv with scalloped potatoes

8 - Chicken Strips Parmesan

9 - Taco Salad/Tacos

10 - LEFTOVERS

11 - Corndog Casserole

12 - Bacon and Cheese Quiche

13 - Chili Dogs

14 - Orange Chicken and Rice

15 - Chicken Pattie Sandwiches

16 - Cheese Tortellini w/ Alfredo sauce

17 - BUY pizza

18 - Taquitos

19 - LEFTOVERS

20 - Hamburgers

21 - Manicotti, garlic bread

22 - Pupusas and Red Beans

23 - Patty Melts

24 - Ravioli

25 - DESSERT (Death by Chocolate), Potato Corn Chowder for dinner

26 - Chicken Pot Pies (Potluck lunch)

27 - Impossible Taco Pie

28 - Taco filled Pasta Shells

 

I made a few notes to my self in parentheses so that I am reminded of calendared events in my planning.  A copy of the list is now posted in my kitchen.

New Year's Dinner

Today began a fresh, new year.  It is a clean slate waiting to be written upon and many will make resolutions going forward.  One of my goals is to return to regularly writing my blog and so I am starting today.

Each New Year's Day we get up early to walk along the floats at the Rose Parade.  Today, I put a roast in the crock-pot before we left at 5:25AM.  I made my favorite recipe, Mrs. Ringle's Brisket (see blog).

Tonight we sat down to a perfect roast, potatoes and carrots.  I also made a fresh batch of mashed potatoes so my boys would have lots of leftovers.

About two hours before dinner time, I added chunks of carrots and potatoes to the crock-pot and let them all cook on low.  An hour later, I removed the roast to a serving platter and covered it well with foil to set and to stay warm.  Then I turned the crock-pot up to high to finish cooking the veggies.

I served the roast with au jus rather than gravy, and it was delicious!
Happy New Year!

Korv - Swedish Potato Sausage

As a child I always looked forward to our Swedish Smorgasbord served at Christmas with my cousins.  So many dishes to choose from, and only served once a year.  As the family has grown and changed, it is now up to my generation to carry on or not.  For a while it seemed to have died away, but we resurrected the menu a few Christmases ago and now look forward once again to the 15 items Nana said we had to have on the table.

meatballs and gravy (we now buy at Ikea)
potato sausage (Korv)
ham
brown beans
creamed potatoes or potato salad
rice pudding
jello salad(s)
veal loaf
tray of cheeses
Rye Krisp crackers
relish tray - carrots, celery, pickles, olives, cucumbers, herring
Swedish Rye bread, also called Limpa
butter
apple crisp
coffee (Swedes drink coffee practically from birth!)

W have made a few changes to update the flavors/tastes/textures according to the group who is now sitting at our table.

Korv in 2013 is made more like a meatloaf since the  maker of it is not into stuffing casings.

3 lbs.  ground turkey or ground beef
2 lbs.  Jimmy Dean pork sausage
2 - 4.2 oz. boxes of dehydrated potatoes, reconstituted
1 - 14 oz. can sweetened condensed milk
1 tsp. allspice
1 tsp. onion powder

Mix all the ingredients together very well.  If you have a tube shaped pan (mine is a French bread pan) you can make a round loaf.  Otherwise, divide it into bread pans.  Bake until center reaches 165 degrees F.  Cool slightly before slicing.  Can be served with Ikea's meatball gravy.

Unexpected Sabbatical

I have written the best blogs this week and several over the weeks before.  However, they are locked in my head and have obviously not made it to my blog.  I am anxiously awaiting the day when I can think something and it will appear in written form wherever I say.  Do you find that you do your best writing on the freeway or while running errands?  I sure do.  Unfortunately, that's where they stay. 

While my time has been eaten up with family needs, I have been so very grateful for the freezer full of meals that I prepared in late November.

We are now down to the last few meals, but with Christmas around the corner and leftovers ahead, I chose not to prepare more meals yet.  Sometime between Christmas Day  and New Year's Day I will prepare another month of meals.  Until then, I purchased a few entrees from Costco that we've been wanting to try, and we are eating lots of leftovers and holding regular cafeteria nights where everyone eats something different.  So far, so good.  I think we'll make it!

One night this week we were blessed by a friend who'd received a large meal as a gift and chose to come share it with us.  Tonight, it will be Costco's Macaroni and Cheese which has come highly recommended.  We are looking forward to the family taste test!

Tangy Pineapple Chicken

I found this recipe from Jean Ecos in Taste of Home Magazine.  Where else?  My family is split on it.  The mustard lovers love it and the mustard haters just do not.  It's a bit more work than I like in a recipe, but one that is worth the effort in my book.

To prepare ahead, simply freeze the portion of chicken in a labeled Ziploc-style bag.

To prepare the dish, defrost the chicken.

4-6 boneless, skinless chicken breasts

Sprinkle the chicken breasts with about:
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. or a good shake or two of pepper

You may need more depending on the size of the chicken breasts.

Lightly brown the chicken in a skillet with 1-2 T vegetable oil.

Drain 1 20-ounce can of pineapple slices, saving the juice.
In a small bowl, mix 2 T of juice with 1 T cornstarch and set aside.

In another bowl mix the following:
1/4 C Dijon mustard
1/4 C honey
1 tsp. minced garlic
remaining juice

Add this mixture to the pan with the chicken.  Simmer for 15-20 minutes or until chicken is fully cooked.  Remove the chicken and add the cornstarch mixture to the juices.  Bring to a boil and stir for 2 minutes.  Return the chicken.  Top with the sliced pineapple.  Serve over rice.

A Twist on Quiche

This last summer my Australian Sister-in-law made a delicious appetizer for a family get-together.  I must admit that when I saw the name, Zucchini Slice, I thought it would be sliced zucchini.  Was I wrong!  It's not for the faint of heart, truly, as it's full of delicious cholesterol.  Enjoy once in a while or bake it and take it to a party so you can enjoy the flavor without all the leftovers.

4-6 zucchini, grated
1 large onion, finely diced
1 C crumbled bacon
2 C cheddar cheese, shredded

10 eggs, lightly beaten
2 C flour
1 tsp. baking powder
1 C oil (I may try 1/2 C oil and 1/2 C applesauce next time)
1 tsp. salt
1/4 tsp. pepper

Mix the veggies, cheese and bacon together in a large bowl.
In another bowl mix the eggs, flour and other ingredients together.
Pour the egg mixture over the veggies and combine completely.

Pour this into a well-greased 9x13" pan.  Bake at 350 degrees F for 30-40 minutes or until lightly browned.

Serves 12-15 or cut into smaller pieces for an appetizer.  Makes a great next-day lunch entrée also.

So far, I've only made this one fresh.  I am curious to try preparing and freezing it but an concerned about the oil.  I may try baking it before freezing, but our family usually gobbles it up so quickly there is none left to freeze.  :)

Peanut Butter Chicken on the Grill



The recipe title Peanut Butter Chicken intrigued me as did the list of ingredients.  What a unique combination of flavors and one I'd certainly never put together, really quite delicious.

 

I've tried it all sorts of ways, but my favorite is grilled on the bar-b-que.

 

In a small saucepan combine the following ingredients:

1/2 C creamy peanut butter

1/2 C water

1/4 C soy sauce

2 tsp. minced garlic

3 T lemon juice

2 T brown sugar

3/4 tsp. ground ginger

1/2 tsp. crushed red pepper

 

Cook and stir over medium to high heat for 5 minutes or until smooth.  Set half of the sauce aside.

 

4-6 boneless, skinless chicken breasts

 

Option #1:

Slice chicken into strips about 1" wide and as long as the breast.  Place onto skewers which have been soaked in water for at least 20 minutes.

 

Option #2:

Leave breasts whole.

 

Brush chicken with sauce often while grilling.  Skewers will take 4-6 minutes to cook.  Whole breasts, of course, will take longer.

 

Serve chicken with reserved sauce and sprinkled with sliced green onion tops (optional).  However, no onions in my family.  :(

 

 

Something to consider:  This is one recipe I wish I'd never had my kids help me prepare.  The ingredients have scared a few away from eating it. 

Cold and Rainy Calls for Crock-Pot Creamy Chicken

There is nothing like coming home to warm meal ready to serve or to smelling it cook all day at home either.  Today I went out-of-order on my menu calendar to choose a dish that would slow-cook all day warming the kitchen and my senses.  The choice was Crock-Pot Creamy Chicken.

Put 4-6 large boneless, skinless chicken breast in the crock pot.

Mix together and pour over the chicken:
1 package of dry onion soup mix
2 C sour cream
1 can of Cream of Mushroom Soup

Set to cook for 8 hours.

Serving options: over rice, noodles or mashed potatoes.  This will be determined by my time at the end of the day.  :)

To prepare ahead, simply freeze the portion of chicken in a Ziploc-style bag and label.  Save the soup and soup mix in your pantry or cupboards with the word "save" written on the outside so it doesn't get used before you cook this meal.  You can do the same with the sour cream in the fridge.

This is one cook looking forward to a warm, comforting meal at the day's end. 

Maple-Dijon Salmon

Combine the following in a small bowl.  Cover and let set for several hours.
1/4 C maple syrup
2 T Dijon mustard
1 tsp. minced garlic
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper

Preheat grill.  Brush salmon with oil.  Grill 4 minutes on each side, basting with the sauce.
1 lb. salmon fillets
oil

This time I broiled the salmon two ways.  One on a foil-lined pan for easy clean-up.  The second on a cedar board which was soaked in water before baking.  Both were delicious.

The salmon can be purchased ahead and frozen, or bought fresh close to the day you choose to cook it.

 

 



Beef Broccoli

Beef Broccoli is one of my favorite Asian dishes, and one that most of my family will eat.  I remember finding this version among my mother-in-law's recipes, a remnant from her days learning to cook.  She truly could not boil water when she married, but attended class after class until she was quite adept in the kitchen.  I learned a lot from her and spent many hours trying to write a "recipe" for her "a little bit of this" and "a pinch of that" style cooking.

I haven't made Beef Broccoli in a long while, but did so recently and once again fell in deep-like with this recipe.  I left out the onions for my family, and we still enjoyed the flavor of the meat served over rice.

Slice the meat thinly across the grain.  Add baking soda and water and let stand for several hours or overnight.
1 lb. beef flank or other thin cut
1 tsp. baking soda
1/4 C water

Combine the following ingredients and mix well.  Set aside. 
1/4 C soy sauce, reduced sodium
2 T oyster sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. cornstarch
1/2 tsp. salt

Heat a wok or heavy frying pan.  Add the oil and stir fry the meat until no longer pink.  Remove the meat.  Add the broccoli and green onions.  Toss for a few minutes and return the meat.  Add the sauce and stir until it thickens.  Serve at once.
2 T oil
2 C broccoli florets blanched for 1 minute
3 green onions, cut into 2-inch lengths

This meal is best prepared fresh, however, you can purchase the meat and freeze it, along with a bag of frozen broccoli.

French Bread Pizza

Need a quick after school snack?  How about an easy weekend dinner?  Have a small army of friends to feed?  Here's a great option.

Slice a loaf of French Bread lengthwise.  Spread pizza sauce over each half.  Generously sprinkle mozzarella cheese over the sauce.  Lay pepperoni or other meat over cheese.

Broil until cheese is melted.  Cool slightly before slicing and serving.
Do not expect leftovers.

One Happy Kid!

 

What can you do ahead?

Keep pizza sauce in your pantry.  Freeze a pint-sized baggie of pepperoni or salami.  Freeze the cheese.  If it's shredded it will thaw quickly and can be crumbled pretty easily.  Run to the store to buy fresh bread for a tastier pizza!

 



Planning to be a Short-order Cook, Almost

It's only 8am, but dinner is ready to go!  Every morning I take a look at my dinner calendar and take out the listed food from my freezer.  Today it's Joes to Go (sloppy Joes) and Meatball Sandwiches so that all of my family members will eat dinner.'

Do two meals count as being a short-order cook?  I guess not really when you think of going to a restaurant and ordering a different meal for each family member.  However, if I can meet the taste buds of six people with only two flavors, I count myself blessed!

Some of us will be eating Joes to Go.  This is my FAVORITE recipe for sloppy Joes originally posted Sept-21-2012.  This sauce will be served on small dinner rolls in an attempt to use up the extra bread from another meal.  Topped with a sprinkle of cheese they are a good portion, although my taste buds always want more.

The others will be eating Meatball Sandwiches.

• French rolls
• Purchased Italian-style meatballs
• red sauce - spaghetti or pizza
• mozzarella cheese, shredded

Warm meatballs according to package directions (about 6 per French roll).  Spoon onto French rolls.  Drizzle or cover with sauce to taste.  Sprinkle generously with cheese.  Serve warm.

Add a tossed salad or fresh fruit and you have a quick and easy meal!

Soft Spice Bars are a Perfect Fall Treat

It's always fun to have someone ask for a recipe isn't it?  I am especially inspired by these requests lately as I have ideas for two cookbooks that I'd love to write and publish.  Well, honestly, not write, but certainly publish.  I've often wished that I had a ticker-tape feature in my head such that all those great letters, emails, thank you notes, blogs and such would just be spit out in written form without my having to type a single thing.  Perhaps someday as I hear there are programs getting very close to that kind of technology.  But back to the recipe at hand, Soft Spice Bars.

I discovered the original recipe in the Taste of Home Cookbook in 2000 and have found it to be a surefire treat in the fall.  (I have tweaked it to fill a half-sheet baking pan.) In fact, I incorporated it into our menu for the Honduran Women's Bible Conference with great success.  It has just the right amount of spice and really does stay soft, but is not gooey.  We served it this weekend at a church event promoting the conference and once again were asked, "Can I have the recipe?" 

Cream together
1 1/2 C melted butter
2 C sugar
1/2 C molasses, I prefer Grandma's brand

Beat in 2 eggs

Mix in:
4 C flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt

Spread this into a greased half-sheet baking pan or jelly roll pan.  Sprinkle with 4 T sugar.  Bake at 350 degrees F for about 25 minutes.  Do not over bake.  Cool before cutting.

Yield:  In Honduras I cut this into 24 bars (cut 4 by 6).  You can also get 32 nice sized portions (cutting 4 by 8) or 48 mini-bars cutting 6 by 8.  These are not inches, but the number of cuts made into the pan.  I try to avoid odd numbers, but even the 6 rows can lead to some unevenness unless you use a ruler and run your knife along the ruler's edge as with a rotary cutter in crafting.