Going Green

No, this post is not about how I am giving up blogging and any other unessential use of electricity in order to reduce my carbon footprint. Nor is it because I have decided to trade in the mini-van for a hot deal on a prius, you know with all of Toyota's woes right now I bet I could get a hot deal, but that is not the point. I am not even announcing the purchase of an energy star appliance, although there are many I would love to make -- a fridge, a convection oven -- but again I diverge.

Instead, this is my attempt to stir up some St. Patrick's Day spirit. It's time to go GREEN!

Since tomorrow is a busy night for us, we had a special St. Patrick's Day meal today. I love holidays, but I am quickly going to be out-done by my daughters who have VERY high expectations regarding how to celebrate a holiday. Tonight, we got away with just a festive dinner and an art "project" Mia had printed off on the computer. (Although, Mia does want to set up the video camera to try and catch the leprechauns who she is certain will visit our house again this year to make mischief and possibly drop some treasure.)

Dinner Menu:
Corned Beef and Cabbage
Potatoes
Broccoli
Irish Soda Bread
Leprechaun Cake

Corned Beef and Cabbage / Potatoes
With apologies to my parents (Dad, who liked the stuff, and Mom, who made it for him) the corned beef and cabbage we would have when I was a kid was nasty. Watery, boiled cabbage with canned corned beef floating in it -- anything but appetizing. But, last year I found a delicious way to prepare this traditional St. Patty's fare. Here is what I did.

Cubed about 5 potatoes and placed them in the bottom of my crockpot
Placed one slab of corned beef brisket on top
Added a head of cabbage cut into chunks on top of the corned beef
Added the package of seasoning that came with the corned beef and a few cups of water
Cooked on high for 2 hours and then on low for 6 hours

About an hour before serving I removed the cabbage and the meat and placed them in a large pan. I covered it all with a mixture of 1 c apricot preserves, 1/4 c brown sugar and 2 Tbsp soy sauce. I placed it in the oven at 350 degrees for about an hour, basting it with the sauce part-way through. Then, I removed it and served it together.

I took the potatoes out of the liquid as well. I melted about 2 Tbsp of butter in a frying pan, added 1/2 an onion, diced, and a couple of Tbsp minced garlic. I sauteed this until soft and then added the cooked potatoes. I fried them up for about 10 minutes and mashed them slightly, then I added 1/4 c of pepper jack cheese and 1 tsp fresh dill.


Roasted Broccoli
With the broccoli, I cut it into spears. Then, I tossed it with 1 Tbsp of olive oil, some kosher salt and fresh ground pepper, and 1 Tbsp minced garlic. I roasted it all on a jelly roll pan in the oven at 250 degrees for about an hour. I removed it and shook on about a tsp of Parmesan cheese and the juice of half a lime.

Soda Bread
The Irish Soda Bread recipe that I used can be found here. I made it exactly like this, except I added green food coloring. It is really good (it tastes similar to a biscuit). Traditionally, soda bread contains raisins, but I passed on those.


Leprechaun Cake
The hit of the evening was the cake. Mia had the idea to make a rainbow cake. After I got all six layer together, I decided to turn it into a hat. I made a yummy coconut cake, but you could do the same thing with any white cake. If anyone wants more instructions, feel free to let me know. Otherwise, I think the pictures are rather self-explanatory.

Fall Recipes

Butternut Squash Soup

Heat in large pan:
2 T olive oil
2 T butter

Add:
1 onion, diced
1 T minced garlic
4 strips of bacon

Saute for a few minutes.

Add:
1 apple, peeled and diced (tart apples work well)
1 large butternut squash, peeled, seeded and cubed

Mix and cook for a minute.

Add:
1/4 c red cooking wine
4 c beef broth (or I use water and four beef bullion cubes)

Bring to a boil and cook until apples and squash are very soft. REMOVE THE BACON and discard. Pour into blender and puree in batches. Return to pot.

Add:
1/2 tsp thyme
1/2 tsp cinnamon
1/4 tsp black pepper
dash nutmeg
1 can of evaporated milk

Heat through for five to ten minutes and serve.

Chicken and Artichoke Soup
This was another improvisation from last week. I am posting it for Jeffrey's co-workers who wanted to try it out.

Heat:
2 tsp olive oil

Add and saute:
2 stalks of celery, diced
1 onion, diced
2 Tbsp garlic, minced
1/2 red bell pepper, diced (I did not have this on hand last time, but I think it would be a tasty addition.)

Add 2 chicken breasts and cook through, shredding into small pieces as it cooks.

After chicken is cooked, add 1 small can of green chiles, 1 large can of artichoke hearts (diced up and NOT the marinated variety) and 1 Tbsp of butter. Melt butter and mix.

Sprinkle with 3 Tbsp flour and mix well.

Add:
3 c milk
3 c chicken broth (I use water and bullion cubes)
1 can cream of chicken soup
2 Tbsp lime

Bring to a boil and then reduce to a simmer.

Add:
salt
pepper
1 tsp thyme
1/4 tsp cumin
dash cayenne red pepper
1/4 c grated parmesan cheese

Cook for about 10-15 minutes and serve,

I toasted up some crusty french bread, thinly sliced with a little bit of butter and garlic salt and then melted a little parmesan cheese on top. I served the soup with these croutons on top. Yummy!

Black Beans and Rice
This is my second try at black beans and rice, and was much better than the first. Like soups, rice and beans meals are quick, one-dish options that are both tasty, yet simple to prepare.

In 1 T olive oil saute:
1/2 green bell pepper, chopped
1/2 red or yellow pepper, chopped
1 can green chiles
2 Tbsp garlic

Add:
2 cans of black beans
1 can of stewed tomatoes (I puree mine before using since Jeffrey does not like chunks, but I think it would work just the same as they are.)
1 Tbsp cider vinegar

Heat and mix the above, then add:
1 tsp oregano
1 chicken bullion cube
2 tsp cumin
1/4 tsp cayenne red pepper
1/4 tsp sugar
1 tsp salt

Cook on medium heat for about 10-15 minutes. Serve over or mixed with rice. White rice is traditional, but I use brown and think it is still as good.

This recipe has some spice and flavor, but not too much as Mia and Elsie Jane would eat it. It could be spicy with more cayenne pepper or the addition of jalepenos.

Here are my favorite recipes that I have found on-line in recent months. I have made this Chicken Masala twice, and I am just looking for an opportunity to make it again. It is sooooo good.

We had these chicken and apple sausages with a Sunday brunch the week of general conference. We had dutch apple pancakes, fruit, and potato cakes to go with it. The recipe seemed simple, but the result was amazing. I did not have fennel seed, so I substituted about a quarter tsp of anise extract. I don't have a comparison, but it was really good the way I made it. I think I am going to add these to the line-up for one of our Christmas morning breakfasts.

No Promises

I want to say that I am really going to make this blog work. I want to promise that as school starts and we get back on schedule I will regularly share fabulous recipes. But, the past proves that I would likely just be lying.

However, I do have good intentions, which my husband would readily remind me pave the road to you-know-where. But, intentions are the best I can do for now.

I have been thinking a lot about simplifying my life. About re-creating order and schedules and predictability. And, I have a plan.

So, for what it is worth, this is how I am going to try to approach meals over the next year.

Breakfasts:
We do not do cereal at our house, in an attempt to force the eating of more nutritious and less sugar-laden foods. Except on Sunday.

Borrowing from my mom, when Jeffrey was put in the bishopric and church moved to 9am, I gave in. Every Sunday morning I bribe my kids to put on their church clothes and submit to having a hair-do with the promise of a massive bowl of sugared cereal. Captain Crunch was the fare today. They get all they want this one day a week. And, it seems to work.

Otherwise, we have some simple staples for breakfast: scrambled eggs, whole wheat mini-bagels, soy sausage and bagel sandwiches, french toast with wheat bread and fruit, fruit smoothies and toast, yogurt and granola. That is pretty much it, just depends on how long we have and what mood I am in.

Lunches:
During the school year, I pack Mia a lunch most days (at least that is a goal), so I try to stay stocked up on stuff for sandwiches, all natural apple sauce or fruit leather, carrots, apples, or other fruits, crackers and cheese sticks, etc. For me and Maggie, we alternate with PB&J, quesadillas, and Mac and Cheese. Sometimes, I just have what she does, often I eat left-overs from dinner.

Dinners:
These are the meals that require some planning. Since almost every night of the week Jeffrey or I has a commitment, and since we are looking at adding in soccer and piano lessons in the afternoons this fall, I have been thinking about how to simplify dinner planning and prep. My strategy is two-fold:

1- Prepare as much food as possible in advance at lunch time. Then, wait to do the final dinner prep when Jeffrey is home to help with the kids. This allows me to give uninterrupted attention when Mia gets home or even go somewhere and still get dinner on the table. It also means that maybe I can avoid the witching hour when everyone in my house seems to be out of control. We will see how it actually works....

2- Use a schedule. This is what I came up with:
Sunday - Crockpot.
Anything that I can prep on Saturday, put on in advance, and then have less work to do after church will work. I love things that go with rice as I can put it in the rice cooker in advance as well. Super easy.

Monday - Pizza.
If I make dough every Monday afternoon, and chop any toppings, then this becomes a collaborative family-meal that the kids can look forward to and participate in in connection with Family Home Evening. We will try all types of pizza: BBQ chicken, goat cheese and peppers, mexican, I don't know. But, pizza every Monday sounds great to me. And, the kids will eat it. With whole wheat, homemade crust and lost of veggies, not a bad meal.

Tuesday - Soup.
I LOVE soups. But, just saying that every Tuesday I will make some soup simplifies things. Also, Jeffrey has meetings this night and this can be served and cleaned up really easily on my own.

Wednesday - Salad.
Some type of salad. Cobb, Taco, BBQ chicken, pasta, chicken, Asian, the possibilities are endless. Great thing is, I have to go out every Wednesday, but this can be ENTIRELY prepped in advance and the dressing just added at the end. Plus, it is good for you. If only I can convince my kids to eat the lettuce in addition to the toppings.

Thursday - Other.
This is the night to try something new or varied. It seems quite simple to come up with a new dish or favorite other one for just this one night. We will see what unfolds.

Friday - Eat out.
Every Friday Jeffrey is going to get off work early and the plan is to take the kids swimming, or on another outing, when Mia gets home from school. So, Friday night we take the kids out. It is a reward. Then, when they go to bed, we get take-out and watch the shows we have DVR'd during the week or a Netflix movie. Ahhhh. I love Fridays.

Saturday - Date Night.
At least, that is the hope. So long as something else doesn't come up. And, my kids can tell you what having a babysitter means. It's mac and cheese time at the Merchants.

That's it. Somehow, the structure makes it all seem more manageable. If, I am really successful, it will mean that I will have a variety of recipes to share at the end of each week. But, as I said, no promises.

Keep tuned for next week's ideas on shopping and food management.

Chicken and Rice Salad

This is on our meal plan for this week. It is easy, yummy, and filling. Plus I love these type of salad as the entire meal recipes for summer. Give it a try...

Chicken & Rice Salad

Mix Together:
2 T brown sugar
1 tsp salt
3 T vegetable oil
1 T apple cider vinegar

Pour Over:
4 c cooked rice
4 chicken breasts, cooked and cubed
1 can crushed pineapple

Let sit several hours and add:
1 c celery
½ c red pepper
¼ c green pepper
1 can mandarin oranges
¾ c cashew halves
½ c light mayo

Mix and serve.

Red Lentil Soup

Okay, I know, I have done WAY too little to make this a useful recipe site.

But, I am going to try to do better. Beginning now.

My goal is to share one recipe that I have tried each week.

This is one I tried last summer, but I think it improved on my latest effort.

Lentils are fabulous. They are so healthy, a great source of protein and cook up really fast. So, try this out. Next week I plan to work on a recipe that I put together before for Greek lentil salad. So, we will see how that goes.

I served this soup with pita bread and strawberries for a well-rounded meal. Let me know how you enjoy it.

Saute in 1 tsp of olive oil:
2 cloves of garlic, minced
1 onion, chopped

When the onion is soft, add:
3 stalks of celery, chopped
1 c carrots, chopped
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper

Cook the above for a couple of minutes and then add:
1 pound red lentils
6 c water
2 cubes of chicken bullion (or for a vegetarian option you could substitute vegetable stock for a couple of cups of water)

Cook for about 20 minutes until the lentils and vegetable are soft.
You can serve as is, or if you want a creamier soup (that also hides the vegetables) pour it into the blender and puree the entire soup before serving, as I did.

Top with chopped, fresh spinach and dill-infused Greek yogurt. (I used about a tsp of fresh dill in about a cup of Greek yogurt -- you could also use traditional plain yogurt.)

Squash Soup

This was the improvised dinner at our house tonight and so easy and good. Just one recipe this time, but enjoy!

Saute in 1 Tbsp olive oil and 1 tsp white cooking wine:
1 white onion, chopped
1 1/2 green apples, peeled and chopped

Add:
1 bag butternut squash (I bought this squash which is peeled and cubed at Costco today --which is what made the soup so very easy. It is probably the equivalent of 1-2 butternut squashes, peeled, seeded, and cubed.)

Cover with 8 cups of water and add 5 chicken bullion cubes.
Cook until everything is soft and tender.

Drain most of the water, leaving about 3/4 c liquid, and transfer to blender. Puree until smooth in batches.

Return to large pot and add 1 can evaporated milk, 1/4-1/2 tsp black pepper, 1/4 tsp cinnamon, and 1/2 tsp pumpkin pie spice. Heat through, stirring well, and serve.

Soups, Part One

I love soup, especially in autumn. I have many recipes to share, but I thought I would start with four that we have had at home over the past few weeks. One thing I love about soup, is that it is a great way to get my kids to eat lots of vegetables. The minestrone soup is a complete meal on its own. And, even Maggie my finicky eater, loved the cauliflower soup. With a little bread and a salad or cut up fruit (it is the time for apples and pears as well, you know) it is an easy and satisfying meal!

Minestrone Soup
Saute in 2 tsp olive oil:
2 cloves garlic
1 onion, diced
½ lb mild Italian sausage

Add:
½ head cauliflower, chopped
2 medium sized zucchinis, chopped
2-3 carrots, peeled and chopped
1 c fresh or frozen green beans
2 small yellow squash, chopped
1/4 head of green cabbage, chopped (sometimes I add a cup of baby spinach leaves instead)

Add:
¼ c red cooking wine
3-4 c water and 3-4 cubes beef bullion
1 can stewed tomatoes
1 can tomato sauce
1 can kidney beans

Bring to boil and reduce heat to robust simmer. Cook for 45 minutes, adding small shell pasta the last 15 minutes of cooking.

Carrot Soup
Saute in olive oil:
1 onion, chopped
3 cloves garlic, minced
4 inch piece of ginger, minced

Add:
1 medium bag of baby carrots
water to cover carrots and 5-6 chicken bullion cubes

Bring water to boil, reduce to medium heat and cook until carrots are very soft
Pour into blender and purée
Return to pan and add 2 cans evaporated milk
Heat through and serve

Cauliflower Soup
2 heads cauliflower, chopped
2 onions, chopped
4 cloves garlic, minced
8 c water and 6 chicken bullion cubes
Place all ingredients in large soup pan and bring to boil
Cook until cauliflower is very soft
Pour into blender and puree until smooth

Return to pan and add :
1 can evaporated milk
1/3 c grated parmesan cheese

Cook on medium for 5- 10 minutes and serve

French Onion Soup
Saute in 2 tsp olive oil:
4 c sweet onion, vertically sliced
4 c red onions, vertically sliced

Cook for 5 minutes, then add:
½ tsp sugar
½ tsp pepper
¼ tsp salt

Reduce heat and cook for 20 minutes, stirring frequently

Add:
¼ c cooking wine
8 c beef broth (I use water and beef bullion cubes)
¼ tsp fresh chopped thyme

Cover and simmer 2 hours

Scoop into individual crocks and add to each crock:
1 – 1 inch slice of French bread
1 slice of Swiss or Jarlsburg cheese

Broil in oven 2 minutes, or until cheese is toasted.