I am prepping for a major freezer-meal cooking marathon this weekend. Hoping that having a stash of go-to meals in the freezer will make mealtime so much more convenient and faster.
What's on the menu?
Lasagna Rolls (still looking for gluten-free lasagna noodles)
Dairy-Free Beef Stroganoff
Loaded Tomato Sauce
Polynesian Pork
Fiesta Chicken Enchiladas
Breakfast Burritos
Make two meals of each and I've got a large portion of our meals made for the month. I can handle that. I'm hoping to get some breakfast foods made this weekend to freeze ahead too.
Tuesday, April 12, 2011
Sunday, April 10, 2011
Dairy-free Beef Stroganoff
I've posted a recipe before for Beef Stroganoff before. I still really like it, but I can't feed it to my son with a dairy allergy. It was a favorite, so I needed to find a way to make it safe. What we came up with was really good.
In a crockpot add:
2-3 lbs of Steak, cubed (any inexpensive cut will work)
1 pkg Beef Stock concentrate + 2 c water or 1 can beef broth
2 t Onion Powder
1/2 t Celery Salt or powder
1 T Minced Onion
1/4 - 1/2 t Salt
Cook on high 3-4 hrs or low for 7-8 hrs. When meat is fork tender, drain off liquids into a sauce pan. Bring to a boil. Add 1/4 t pepper and wisk (if soy isn't an issue, add 1 T of Worcestershire). Make a slurry by mixing 1 T or cornstarch to 2 T of water. Slowly wisk into liquid until desired consistency is reached. Return sauce to meat.
Serve over rice or egg noodles. If you miss it, mix in 1 t of sour cream to non-allergen eaters portion. I really didn't miss it at all.
In a crockpot add:
2-3 lbs of Steak, cubed (any inexpensive cut will work)
1 pkg Beef Stock concentrate + 2 c water or 1 can beef broth
2 t Onion Powder
1/2 t Celery Salt or powder
1 T Minced Onion
1/4 - 1/2 t Salt
Cook on high 3-4 hrs or low for 7-8 hrs. When meat is fork tender, drain off liquids into a sauce pan. Bring to a boil. Add 1/4 t pepper and wisk (if soy isn't an issue, add 1 T of Worcestershire). Make a slurry by mixing 1 T or cornstarch to 2 T of water. Slowly wisk into liquid until desired consistency is reached. Return sauce to meat.
Serve over rice or egg noodles. If you miss it, mix in 1 t of sour cream to non-allergen eaters portion. I really didn't miss it at all.
Friday, April 8, 2011
Daily Struggle
I'm sick of winter, the cold, the bulky clothing, and indoor confinement.
That's why we splurged and enjoyed a great weekend away with the boys at an indoor waterpark last weekend. It was a great time to enjoy being together - all 4 of us. Unfortunately, that is a rare thing for us right now that my husband and I work opposite schedules. It helped with the blahs, but left me wanting more.
That short taste of relaxation and refreshment was intoxicating. I want more. Mentally I could use it right now. Just another week or two of major deadlines and projects to make it through. Then life will return... until the next thing comes up. In the craziness of life, I am feeling overwhelmed. There is so much to be done and so little time... Same old story.
I guess I'll have to learn what it means to be content in chaos, flexible in the flow of life, and how to pace myself.
I got a taste of spring today... 60 degrees. I haven't experienced that warm of temps in about 5 months. How I've missed it. I want more. Flip flops are calling. Thank you Lord for that reminder that spring is here, and warmer days are ahead.
I said something flippantly in conversation today, but think I need to frame it and look at it daily. Thank you Lord for the little bit of insight. "Life doesn't have to be 'fair' but just well lived." What am I don't to live well today? What about you?
That's why we splurged and enjoyed a great weekend away with the boys at an indoor waterpark last weekend. It was a great time to enjoy being together - all 4 of us. Unfortunately, that is a rare thing for us right now that my husband and I work opposite schedules. It helped with the blahs, but left me wanting more.
That short taste of relaxation and refreshment was intoxicating. I want more. Mentally I could use it right now. Just another week or two of major deadlines and projects to make it through. Then life will return... until the next thing comes up. In the craziness of life, I am feeling overwhelmed. There is so much to be done and so little time... Same old story.
I guess I'll have to learn what it means to be content in chaos, flexible in the flow of life, and how to pace myself.
I got a taste of spring today... 60 degrees. I haven't experienced that warm of temps in about 5 months. How I've missed it. I want more. Flip flops are calling. Thank you Lord for that reminder that spring is here, and warmer days are ahead.
I said something flippantly in conversation today, but think I need to frame it and look at it daily. Thank you Lord for the little bit of insight. "Life doesn't have to be 'fair' but just well lived." What am I don't to live well today? What about you?
Tuesday, March 29, 2011
What Real Food Tastes Like
People said it would happen. I didn't believe them. They were right... About what you ask? That someday I would be able to taste the difference between "real"/whole foods and processed/artificial foods.
I thought that food was food. It either tastes good or it doesn't. I didn't get what it was to taste the "artificial." It's been almost a year since we significantly reduced our use of processed foods in exchange for whole/unprocessed foods. We did it out of necessity for my son's health/allergies but we have all benefited from the transition.
Today (and a few other times lately), in a hurry, I made a fast food choice to get by on for lunch. It tasted off, flavorless, with a residual flavor on the tongue afterwards. I missed the satisfied feeling when I was done. The difference is hard to explain, but "something" is missing and "something else" is in it's place that isn't quite right.
In that same way, I want to help kids learn early on about what real food tastes like. Join me over at Jamie Oliver's Food Revolution to speak up for students.
"The USDA is taking comments from the public on the new, healthier school meal guideline, and Jamie is speaking out in support of them. Will you join us and submit a comment to help get healthier school food standards put in place across the nation?" -- add your voice here
I thought that food was food. It either tastes good or it doesn't. I didn't get what it was to taste the "artificial." It's been almost a year since we significantly reduced our use of processed foods in exchange for whole/unprocessed foods. We did it out of necessity for my son's health/allergies but we have all benefited from the transition.
Today (and a few other times lately), in a hurry, I made a fast food choice to get by on for lunch. It tasted off, flavorless, with a residual flavor on the tongue afterwards. I missed the satisfied feeling when I was done. The difference is hard to explain, but "something" is missing and "something else" is in it's place that isn't quite right.
In that same way, I want to help kids learn early on about what real food tastes like. Join me over at Jamie Oliver's Food Revolution to speak up for students.
"The USDA is taking comments from the public on the new, healthier school meal guideline, and Jamie is speaking out in support of them. Will you join us and submit a comment to help get healthier school food standards put in place across the nation?" -- add your voice here
Wednesday, March 23, 2011
I'm Alive...
...but barely. It's been a VERY long week. I've been finishing up a freelance project the last could of weeks and almost every spare moment has gone to that, work, and keeping kiddos fed and in bed. I'm happy with how the project is turning out, but I feel like I've just missed a couple weeks of life.
We had our first snow day of the year today. Unfortunately, that no longer means sleeping in. That means arranging childcare. I was blessed by a friend that had my boys come for an extended play date this morning until our babysitter could get here. I switched childcare at lunch time and tried to come up with something quick to eat. We were out of most everything quick.
So what's a girl to do? Improvise. My boys love pizza. Not uncommon. I had some of my loaded tomato sauce left over from dinner earlier in the week and some cheese. So I took the rolling pin to bread and flattened it for pizza crust and wa-la... you have pizza. I took some bread and cut it into strips, sprayed them with cooking spray, sprinkled them with garlic salt, and popped them into 425 oven for 6 or 7 minutes and we had breadsticks.
We had our first snow day of the year today. Unfortunately, that no longer means sleeping in. That means arranging childcare. I was blessed by a friend that had my boys come for an extended play date this morning until our babysitter could get here. I switched childcare at lunch time and tried to come up with something quick to eat. We were out of most everything quick.
So what's a girl to do? Improvise. My boys love pizza. Not uncommon. I had some of my loaded tomato sauce left over from dinner earlier in the week and some cheese. So I took the rolling pin to bread and flattened it for pizza crust and wa-la... you have pizza. I took some bread and cut it into strips, sprayed them with cooking spray, sprinkled them with garlic salt, and popped them into 425 oven for 6 or 7 minutes and we had breadsticks.
Sunday, March 13, 2011
Weekend Batch Cooking
My new role as full-time working mom has really gone very well so far. I have an amazing husband, adaptable kids, and a great babysitter that are really all making this adventure work. The main kink in our life has been eating. I've been working on planning and utilizing the crock pot, but there is only so far that will take you. Allergen-free cooking and crockpots are a bit of a tough match (on a budget). I need to do some more experimenting in that area.
Until I get some experiments going, I'm relying on weekend batch cooking. I've been devoting part of each weekend to cook a whole bunch of a couple of things to freeze for the weeks to come. Hopefully the results of that in a few weeks will be a better stocked freezer.
Last weekend I made a couple of soups. This weekend waffles, chicken stock, and spaghetti sauce were on the to do list. The best part of the last two items is once you get them going you can forget about them for an couple of hours.
Next weekend I think I'll get some meat pre-cooked/shredded/browned, freeze pancakes, and try freezing pre-cooked rice.
Until I get some experiments going, I'm relying on weekend batch cooking. I've been devoting part of each weekend to cook a whole bunch of a couple of things to freeze for the weeks to come. Hopefully the results of that in a few weeks will be a better stocked freezer.
Last weekend I made a couple of soups. This weekend waffles, chicken stock, and spaghetti sauce were on the to do list. The best part of the last two items is once you get them going you can forget about them for an couple of hours.
Next weekend I think I'll get some meat pre-cooked/shredded/browned, freeze pancakes, and try freezing pre-cooked rice.
Monday, March 7, 2011
The Unused Celery
There are just certain habits you pick up from tradition, from the modeling of whoever taught you how to cook. You do those things simply because that's the way things "aught" to be. I have them and so you do. However, it's difficult to pinpoint them because they come so naturally.
I worked at a greenhouse a couple of summers ago and LOVED the herb selection there. As the season moved on the selection diminished and most the usual suspects were sold out (oregano, rosemary, thyme, basil, etc). One that there was plenty left of was Celery Leaf. I watered them but didn't pay much attention.
One day a customer questioned me about the taste and use of the herb. I claimed ignorance, but offer to taste the herb and give my opinion. To my surprise, it had a pleasant taste, that of celery. Imagine that. I would come to realize later that it was the same taste as that leafy top of the celery that I had been chopping off and throwing in the compost.
I started to imagine what I would use it for. Soups was as far as I made it. I had heard of people using the leaves of celery in that. Life moved on and I really had not thought much of celery leaf until this weekend when I was trimming up celery and preparing to dump those greens down the disposal (man I miss my compost pile). It seemed like such a waste.
Upon remembering my adventure at the greenhouse I decided to take a walk on the wild side and use those greens. I chopped them up and added them along with the lettuce of my salad and I LOVED IT. It's a mild taste (using from the celery heart) but added a light taste. Much of the small diced leaves fell to the bottom of the plate along with actual celery heart, chopped carrots, and pine nuts - all coated in a light layer of Caesar dressing. It tasted wonderful. Next time I might skip the lettuce all together and just go toppings only. I'm kind of crazy with salads that way.
Yes, I know I need to get out more often.
Now I'm on a quest to discover other traditions that have made me miss out on good stuff. Do you have one?
I worked at a greenhouse a couple of summers ago and LOVED the herb selection there. As the season moved on the selection diminished and most the usual suspects were sold out (oregano, rosemary, thyme, basil, etc). One that there was plenty left of was Celery Leaf. I watered them but didn't pay much attention.
One day a customer questioned me about the taste and use of the herb. I claimed ignorance, but offer to taste the herb and give my opinion. To my surprise, it had a pleasant taste, that of celery. Imagine that. I would come to realize later that it was the same taste as that leafy top of the celery that I had been chopping off and throwing in the compost.
I started to imagine what I would use it for. Soups was as far as I made it. I had heard of people using the leaves of celery in that. Life moved on and I really had not thought much of celery leaf until this weekend when I was trimming up celery and preparing to dump those greens down the disposal (man I miss my compost pile). It seemed like such a waste.
Upon remembering my adventure at the greenhouse I decided to take a walk on the wild side and use those greens. I chopped them up and added them along with the lettuce of my salad and I LOVED IT. It's a mild taste (using from the celery heart) but added a light taste. Much of the small diced leaves fell to the bottom of the plate along with actual celery heart, chopped carrots, and pine nuts - all coated in a light layer of Caesar dressing. It tasted wonderful. Next time I might skip the lettuce all together and just go toppings only. I'm kind of crazy with salads that way.
Yes, I know I need to get out more often.
Now I'm on a quest to discover other traditions that have made me miss out on good stuff. Do you have one?
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