Monday, August 31, 2009

Menus on Monday

This week's menu at our house will include:

Monday: taco salad

Tuesday: spinach lasagna

Wednesday: chili and cornbread

Thursday: homemade chicken noodle soup and rolls

Friday: homemade pizza

Saturday: pasta casserole

Sunday: chicken stuffing casserole, Sunday carrots, and rolls

So, if there is anything on here you want to know more about, leave a comment and I'll post a recipe.

Saturday, August 29, 2009

the plan

I've been thinking. I'm going to try this schedule out for a couple weeks:

Menus on Monday
Treats on Tuesday
Words for Wednesday
Thrifty Thursday
Fancy Friday

We'll see how it goes...

Monday, August 17, 2009

sharing time

Well, I am in between ideas for the next few weeks of sharing. I don't really want to do the alphabet thing again, just because. I like a little variety. So, for now I'm just sharing.

This recipe is for rolls and was given to me by Catherine. I tried it and loved it. The rolls were very good and the kids ate them up. I tried it again on Friday and used 1/2 wheat flour this time. They were still great and it's just so convenient to put a bowl of dough in the fridge for later. I also love that they use potato buds and powdered milk, which I have in my food storage. This is a keeper for me!

Refrigerator Dough For Quick Soft Rolls

Throw refrigerator dough together in the morning or evening, or whenever you have a few spare
moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days
without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good.
Note: If you plan to use the dough within 12 hours or so, knead it and then let it
rise at room temperature for 1 hour before refrigerating. — S.G.

4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour
2 tablespoons (1 ounce) sugar*
2 teaspoons salt
1/4 cup (2 ounces, 1/2 stick) unsalted butter
6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds
6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk
1 1/2 cups (12 ounces) water
1 teaspoon instant yeast

*Use up to 4 tablespoons sugar if you like your rolls on the sweet side.

Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough,
by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional
water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms
up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and
refrigerate at least overnight, or for up to 5 days.

Bread Machine Method: Place all of the ingredients into the bucket of your bread machine.
Program the machine for dough or manual, and press Start. Check the dough after about 15
minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed.
Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left.


Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the
desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per
dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about
2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return
the remaining dough to the refrigerator.

To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers
on an unfloured work surface to make smooth balls.
To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked.
To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops.
Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them
rise for 1 1/2 to 2 hours, until they're very puffy.
**Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise.


Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the
hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns.



Nutrition information per serving (1 roll, 27g): 72 cal, 1g fat, 2g protein, 12g complex
carbohydrates, 1g sugar, 1g dietary fiber, 4mg cholesterol, 126mg sodium, 71mg potassium, 19RE vitamin A, 1mg iron, 17mg calcium, 29mg phosphorus.

Nutrition information per serving (1 hamburger bun, 124g): 325 cal, 6g fat, 9g protein, 53g
complex carbohydrates, 3g sugar, 2g dietary fiber, 18mg cholesterol, 568mg sodium, 321mg
potassium, 85RE vitamin A, 2mg vitamin C, 5mg iron, 77mg calcium, 131mg phosphorus.

Nutrition information per serving (1 hotdog bun, 82g): 216 cal, 4g fat, 6g protein, 36g complex
carbohydrates, 2g sugar, 2g dietary fiber, 12mg cholesterol, 379mg sodium, 214mg potassium,
56RE vitamin A, 1mg vitamin C, 3mg iron, 51mg calcium, 87mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001
issue.

announcing...

I'm sure the two people who commented on my last post are waiting anxiously to find out just how much cereal we had in our house. Or not. Either way it's time to announce the winner. Catherine was closest with a guess of 14 boxes of cereal. We actually only had 9 at the time. I hope you enjoy those spatulas as much as I enjoy mine!

Thanks for your feedback, Courtney and Catherine. I will keep posting for my own sanity. I'm glad someone enjoys it!

Friday, August 14, 2009

prize time

We made it through the whole alphabet! On the off chance that anyone might still be around to read post #27 I'm going to celebrate with a give-away. Remember those mini spatulas that I posted about here? Well, I will send some to someone who comments with the following information:

1. the post you liked reading the best

2. the post you liked reading the least

3. something you'd like me to post about in the near future

4. your best guess as to how many boxes of cereal are in my home right now.

If you can get #4 right or be the closest to right by noon on Monday, I'll send you those spatulas. If no one cares to comment, I'll buy myself another set to enjoy! It's a win-win. Good luck and thanks for putting up with my posts!

z is for zucchini


Zucchini bread is a favorite with my kids. It's easy and healthy, especially when you use whole wheat flour and no chocolate chips. My kids will eat it for breakfast, snacks, lunch, more snacks, and even with dinner. If it has chocolate chips I could probably convince them it was dessert too. They love it. Here is the recipe I use for our beloved zucchini bread:

Zucchini/Pumpkin Bread (Betty Crocker)

3 cups shredded zucchini or 1 can (15 oz.) pumpkin

1 2/3 cups sugar

2/3 cup vegetable oil

2 tsp. vanilla

4 large eggs

3 cups all-purpose or whole wheat flour

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. baking powder

½ cup coarsely chopped nuts

½ cup raisins or chocolate chips, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans with shortening.

Mix zucchini (or pumpkin), sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins or chocolate chips. Divide batter evenly between pans.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

Remove from pans. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Wednesday, August 12, 2009

y is for yummy!


I made this a while ago and decided it was time to finally post it. Courtney asked for a curry recipe and this is the first one I tried. It is super easy and pretty good. Curry recipes are everywhere and all the ones I looked through were pretty different. There's a lot of versatility with this meal. I just did a basic curry chicken over rice and we served it with our naan bread. Once the kids got past the bright yellow color they loved it. It was great. Here's the recipe:

Chicken Curry

2 Tbsp. vegetable oil
2 lbs. chicken, cut up
1 tsp. salt
1 medium onion, chipped
2 Tbsp. water
1 cup sour cream
2 tsp. curry powder
1/8 tsp. ground ginger
1/8 tsp. ground cumin

Heat oil in skillet and cook chicken over medium heat until brown. Sprinkle chicken with salt, onion and water. Cover and simmer until chicken is cooked through.

Remove chicken from skillet and keep warm. Stir together in skillet: sour cream, curry powder, ginger and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken. Serve over rice.


Wednesday, August 5, 2009

x is for x-ray

Okay, this is totally a stretch. But, I'm going to run with it anyway. So... let's get down to what's really going on in the kitchen. Let's take a look inside what holds it all together.

1. cleanliness: Anyone who has been in my kitchen knows I am not one for keeping it squeaky clean. I don't scrub as often as I should in there. But, I have to keep it in pretty good order or I go crazy. I can't function when my kitchen counter is covered in anything: food, papers, children, crayons, anything. It's imperative that I have clean space to work with. This is especially true of my sink. I lose all my patience just looking at a sink full of dishes. I can't handle it. I need at least one side totally empty in order to keep the peace as I do the dishes.

2. the basics: I recently organized my grocery lists and put the food we use on a rotation. I made a list of things I need to buy every week and those I need to get a couple times each month. Then there is a list of things to pick up monthly. Then I separated these and made weekly lists and put them in my planner on sticky-notes. So, when I get the ads each week I know what I'm looking in the sales. This helps me resist the temptation to buy things just because they are on sale. And it helps me to be prepared to make staple meals that don't require much planning. I don't want to make pancakes and go to the pantry and find that we're out of syrup. That would signal a melt-down for me pretty quickly. So, it's good to have the basics on hand.

3. no kids in the kitchen!: Okay, I'm a little lenient on this one. Mostly it means while I'm cooking. My kids are all at the age where they get under my feet quickly and stay there, no matter how fast I move. It's a pretty impressive ability, actually. I must be predictable because they seem to know exactly where I'm headed. So, generally speaking, I have a "no kids in the kitchen" policy while meals are being prepared and served. They are restricted to the dining area if they need to be near the kitchen at all.

4. Sharing the work: I grew up doing a dish-job every day. I have been excited to share this opportunity with my own kids, but it gets a little sticky in the organization. Like I said in #3, it's often much easier just to have the kids out of the kitchen. I have given Caleb the chore of unloading the dishwasher for me. He does whatever he can reach and leaves the rest for me. It has been so nice to share this job! I used to dread starting the dishwashing cycle because I knew that meant I had to unload the dishwasher again at the end of it. Now it's much less stressful and it's teaching him to help out a little. He sometimes complains, but he's pretty happy to do it most of the time. The ultimate example of helping me out is my husband. He does the dishes often and always without my asking him. I do not like to ask for help and he is gracious enough to pick it up and do it on his own. He's my hero.

So, there you have it: an x-ray of my kitchen. Okay, now let's move on to something more interesting!

Saturday, August 1, 2009

w is for will



William is my little angel. Unfortunately, he knows there is a soft spot in my heart for him and he is as devious as he is adorable. Well, almost. He loves to eat sweets of any sort. He likes most foods, but can't be fussed about eating when there is just about anything else to do. He loves balls and cars and playing with his siblings. He loves to be tickled and chased and he loves the wii. William's favorite things to do in the kitchen are eat, drink, and color. Breakfast is his favorite meal, unless you can call dessert a meal. He has at least one bowl of cereal and anything else I offer. Berries are a favorite with him too. He is also one of my best helpers in the kitchen. Whenever he sees me getting out my mixer he comes in to be my little side-kick. I love his red hair, blue eyes, and sheepish grin. I love my Billy-boy.