Pumpkin Empanadas and Dia De Los Muertos

We have been learning about Mexico over the past month and I was so excited to celebrate Dia De Los Muertos last Monday.  But since I was unable to leave my bed last Monday that obviously didn't happen.  So instead I decided we would do it this week.

I had decided we would make pumpkin empanadas (from this recipe) for our celebration.  Then ironically, just in time to use them, Grace and Jackson uncovered two pumpkins from the garden (hard to imagine we could have missed pumpkins, I mentioned the weeds right?).  This was great news since I hadn't had the chance to bake one pumpkin this year as the only one I found was about the size of a large apple.

These were really fun to make. They loved the process of rolling out the dough, filling them with up and making pockets out of them.  I thought they were really good to eat too but the kids didn't enjoy them as much as I did.  I think we might have put too much filling in them though.  Next time less filling.

I am so intrigued by this holiday.  I would love to learn more about it and even make it an annual tradition.

Unfortunately Grace got sick again today.  She wasn't herself all day and by bedtime she had a fever.  Crossing my fingers it's gone by tomorrow.  We really haven't had good luck with illnesses over the last month.

Makin'

What Else We Have Been Up To

Drying flowers


Learning letters


Writing a book


Making homemade pizza...


with the whole family


Making inventions


Painting


Putting on shows (and make up)


Going on rides at the Mall of America


Celebrating the spring equinox (by taking a hike through the snow)...


where we found a raccoon living in this tree (and now we visit it regularly)


Crochet class (Grace and I)


A date (Meritage- awesome)


And last but not least, school work

Cooking Class

We have been into some serious cooking around here.  While cooking and baking (with helpers) is something we/I do a lot of, over the past few weeks it has been in the form of a role reversal.  I decided that I was going to "teach" cooking for some of our lessons which meant that they picked the recipes, they read as much of the recipe as they could (in Grace's case at least), and then they did all of the measuring/mixing/cooking, while I merely stood by as the assistant.  What better way to have fun AND learn reading and math.  Last week Grace made blueberry muffins and Jackson made cornbread.  Later in the week we made these homemade tortilla shells which made our enchiladas absolutely amazing.  This week we made soup- Grace creme of broccoli and Jackson clam chowder.  Sounds like crackers is going to be our next endeavor.

Apple Sauce

Reason number 89 that we love homeschooling (soon I'll get into the other 88 reasons)- today was declared to be applesauce making day.  We spent a good portion of our day chopping and peeling apples and then making and canning the sauce.  Thanks to this handy, dandy blog I remembered that sweet sixteen apples are the way to go if you don't want to have to put sugar in your sauce.  So this year we picked all sweet sixteens.  A ridiculous amount actually.  Despite the fact that we canned up 7 big jars of sauce (I used my weck jars so the sizes are different- not pints or quarts) there are still several baskets of apples to get through.  That's okay though, apples are one of my favorite things to cook and can.  I do wish my camera wasn't broken though because they are also one of my favorite things to photograph.  Anyways, more canning and baking ahead this weekend.

How to Feel Like Superwomen in 3 Easy Steps

1. Grow tomatoes
2. Pick 25 pounds of them
3. Peel them, cook them into spaghetti sauce and can them



I know, I know, people can tomatoes everyday.  In fact there is probably someone down the street from me doing it right now and thinking nothing of it.  I really shouldn't feel so triumphant about it.  But I do. I really do.  I have been looking at recipes for making and canning tomato/spaghetti sauce for about three years now.  It is something I have been wanting to do so badly because it feels so much closer to making a meal then say, canning pickles.  But I always end up being overwhelmed by it all- the peeling alone was enough to intimidate me.  But this year, with a fairly good tomato crop in the garden, I finally got up the courage to do it.  Sitting alone in my kitchen (Nora napping, Grace at a friends, and Jackson at the park with my mom) with pots boiling on the stove and tomatoes spilling out of baskets in front of me- I was in complete heaven.  I used the recipe from this book with just a few changes which I will note for next year (or maybe next week...)

~ I doubled the recipe which made 7 jars of sauce- 3 quarts and 4 pints
~ I simmered the sauce for 45 minutes but in hind site I wish I would have cooked it longer, I think we would prefer it just a bit thicker
~ I added fresh basil
~ I used some sort of net thing (I think it is suppose to be for washing dedicates in the washing machine) to put the tomatoes in for the boiling water and ice water when I was peeling them.  It worked really well.
~ The whole process took about 4 hours

Next up... enchilada sauce.

Pickles

Strawberry Makin'

Our strawberry picking harvest translated roughly to- many meals of fresh berries, three jars of jam, five bags of strawberries for the freezer, a few tummy aches, one messy kitchen and...





this delicious pie found here.

Red Lentil Soup

Lately I have been feeling inspired to experiment with adding some new (healthy) foods into our lives.  Red lentils were one on the top of my list since they are both tasty and healthy.  I have made lentils before but just as a side, I've never made a meal out of them.  So yesterday I tried making some red lentil soup (recipe found here although I did make just a few changes).  It was so easy to make (and I already had everything which is always a plus) but most importantly it was delicious.  Or at least Grace, and Nora, and I thought so.  



Red Lentil Soup

• 1 tsp olive oil
• 1 onion, diced
• 1 carrot sliced
• 4 cups chicken broth
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash salt
• 1 tbsp lemon juice

Sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.  Add the broth, lentils, pepper, thyme, bay leaves and salt. Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving.

Super Easy Christmas Cookies

This year I opted for the easiest Christmas cookie I know- the chocolate covered crackers and peanut butter cookies.  Delicious and kid friendly.  I may have eaten most of them myself.

Pumpkins

Over the past month Jackson and I have been heavy into pumpkins.  We've been reading our favorite books and making our favorite treats.  This year we added a new one...  pumpkin turnovers.  It is extra special because it is a recipe from Ryan's Grandma.  They are really tasty!



Pumpkin Turnovers

3 cups of pumpkin
1/2 tsp salt
1 cup sugar
Your favorite pie crust recipe

Roll out dough and cut into 3 (or so) inch oval shapes.  Place 1 tsp onto each oval.  Pinch together to make pockets.  Bake at 375 for 20 minutes.

Seven Very Simple Dinners From My Garden Last Week

Monday:
Enchiladas- I placed cut up (baked) chicken, cheese, and fresh tomatoes in rolled up tortilla shells and baked for 20 minutes or so.  I served with sour cream and more tomatoes

Tuesday:
Sandwiches- ham, cheese, tomatoes, mayo and kale on toasted bread

Wednesday
Turkey burgers and broccoli salad- broccoli, currants (or raisins) sunflower seeds with mayo/cider vinegar/sugar dressing

Thursday
Pasta bar (I am learning that for salad type meals my kids eat way more of it if I set things out separately  and they get to put it together themselves)- I made pesto and pasta and also set out feta cheese, olives, pine nuts, and tomatoes.

Friday
Eggs- (our) eggs with cheese, and fresh basil and tomatoes

Saturday
Chicken Devon- I placed (already baked) cubed chicken, cut up broccoli in a 9x12 dish and covered with cream of mushroom soup and shredded cheese.  I toasted some slivered almonds for a few minutes and sprinkled on top then I put in the oven for 20 minutes (I think).

Sunday
Spaghetti- I sauteed minced garlic in 1/2 cup of olive oil for a few minutes then added to a big pot with 16 chopped tomatoes and a bunch of chopped basil.  I simmered for 2 and 1/2 hours.  This made enough for dinner and a jar for the freezer.