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.

Garden Ramblings

I have been doing my best to keep up with what is coming out of our garden... but I am starting to fall behind.  There is just so much out there (despite the weeds).  This afternoon I made a giant batch of soup with our tomatoes- some for dinner tonight and some for the freezer.   Then I froze two more gallon freezer bags full of tomatoes for another day when I have more time. I don't know how many melons I cut up today and fed to my children- maybe 10.  I had to feed a few over ripe ones to the chickens too.  And what am I going to do with all of those cucumbers?  I have caned 21 jars of pickles this year, I think we are all stocked up in that department.  I did find a really, really good salad to make with them today.  Perhaps I can eat that everyday for the next month. Nora has started this new thing where when she is done with her food she simply throws the whole plate or bowl off the table.  Today that equated to three broken dishes and a good chunk of my time spent picking fresh garden produce off the floor (I am apparently a slow learner).

Thankfully tonight at dinner- with all of this homemade, homegrown goodness in front of me- I was reminded of the point of all this cooking/canning madness (or at least one of them anyway) and was inspired to keep at it again tomorrow.  

Garden Dinner

My new favorite meal that I made up tonight- quinoa with homemade pesto and just picked tomatoes sprinkled with Parmesan cheese and pine nuts.

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.

Cinnamon-Rhubarb Muffins

Let's pretend I don't have 89 posts to catch up and just focus on today.  I love today.  The weather was sunny, but not too sunny... warm, but not too warm... breezy, but not too breezy.  I gardened without my rock eating sidekick for over two hours.  I jumped on our new trampoline (who knew how much fun a trampoline could be, I did not).  

And then, then to top it all off, I made these (modified just a bit)

For the muffins

• 2 cups all-purpose flour (I used 1 and a half cups white and 1/2 cup of wheat)
• 3/4 cup brown or white sugar
• 2-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 8 Tbs unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1-1/2 cups 1/4-inch-diced rhubarb

For the topping:

• 3 Tbs. brown sugar
• 1/2 tsp. ground cinnamon
• 
  
•  In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.  In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick.  For the top in a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generously over each muffin.  Bake at 400 for 10 to 14 minutes.  Makes 18 muffins.  

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.

Yum

Frozen mangos, frozen blueberries, one banana, some kale, and kefir ...



makes one delicious smoothie.



Best enjoyed over a game of mancala.

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.

Apples

Jackson and I declared this week to be apple week as we had so many apples to tend to.  I wish I could say we are finished but not so.  I will have more work to do this weekend.  

But we managed to make 10 jars of apple sauce so far.  This year at the apple orchard we (unknowingly) came during the time the "Sweet Sixteen" apples were ready for picking.  I will now make an effort to go this time every year.  They are so yummy.  And I didn't have to put sugar in our apple sauce this year because they are so sweet.  

We also made some really yummy apple cake

1 and 1/2 cups white flour

1 and 1/2 cups whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup oil
1 tablespoon vanilla
2 cups diced apples

Mix flour, cinnamon, soda, salt and baking powder together. Beat eggs and add sugar and oil. Add vanilla and dry ingredients. Stir in apples. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour.

We have been reading all of our favorite apple books.  ("Apple Cake" you are my favorite fall book.)

And enjoying our apple/kale/beet juice using the juicer. 

Now somehow I just need to get motivated to can another 10 jars of apple sauce...

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.

His Party

This year Jackson decided he wanted to have his party at the park.  We've never done this before but it was really fun.  And thankfully it turned out to be a really nice evening.

He also requested this dessert (that we also made for Father's Day).

Strawberry Cream Dessert

In a sauce pan put strawberries (fresh or frozen) and other berries of choice with some sugar.  Let boil and cook for about 20 minutes.  Let cool.  Next mix two cups of crushed pretzels with a few tablespoons of sugar and a 1/4 to 1/2 cup of butter.  Press flat to a 9x13 pan and bake for 5 minutes at 400.  Next mix some heavy whipping cream with a little sugar.  Then add 1 8oz package of cream cheese and mix with cream.  Spread over pretzels.  Then spread the cooled jam over cream mixture.  Sprinkle top with fresh berries.  

Summer Solstice (Part II)

Originally the highlight of our party was going to be staying up late to see the fireflies.  Unfortunately, the night before our planned party, we had a broken fire alarm that went off (and set off all the other ones) at 4 in the morning.  Since we didn't know it was broken, and given our experience this winter, when they failed to turn off we decided we better call the fire department just in case.  Needless to say, no one went back to sleep.  Soooo our party had to take a little different twist.  Instead of a bonfire and fireflies we had croquet (which everyone is now hooked on) and a treasure hunt which was still really fun.  Since Ryan had to work (since it was during the day instead of the evening) Grandma Lee came out to join us for the party which was also very fun.  Dinner was food from the garden (black raspberries, peas, etc) plus hot dogs, lemon aid and of course the carrot cake.

Carrot Cake Recipe
4 large carrots
2 cups flour
5 teaspoons of baking powder
pinch of salt
1/2 cup of soft brown sugar
grated zest of 1 orange
2 tsp cinnamon
1/2 cup dried coconut
2 large eggs
2/3 cup of oil (we used canola)
Juice of 1 orange

Grease a pie pan/dish.  Grate carrots.  Sift the flour and baking powder into a bowl.  Mix in carrots, salt, sugar, orange zest, cinnamon and coconut.  Beat the eggs.  Add the eggs, oil and orange juice to cake mix.  Bake for between 40 and 50 minutes at 350.  We made cream cheese frosting to top it with.

I think it was a pretty successful first annual party.  I think next year maybe we'll make a day of it and combine our treasure hunt and games with bonfire and fireflies.

Mmmmm

Our first rhubarb harvest.  We found and used this recipe but added some strawberries to the sauce. 
Delicious.

Rhubarb Breakfast Bars
Crust and Topping
1 1/2 C whole wheat flour
1 1/2 C oats
3/4 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4-1/3 C applesauce
5 T butter, divided and melted

Rhubarb Sauce
5 C rhubarb
1/8 C water
1/2 C sugar (you may wish to add more or less, to taste)
1/2 tsp. cinnamon
(Chop rhubarb into small pieces. Place into a medium saucepan. Add sugar and cinnamon. Bring to a boil and then reduce to a simmer. Stir constantly as the rhubarb cooks apart.)
 
Begin by mixing together the whole wheat flour, oats, brown sugar, and baking powder in a large bowl.  Once well mixed, divide the dry mixture. Remove 1/3 of the mixture and place it in a smaller bowl.

With the remaining 2/3 of the oats/flour, add in the applesauce.  Then, add in 2 T melted butter. Mix until crumbly. Press the crumbly mixture into a lightly greased 9x13 glass baking dish. Mix the 1/3 of the oats/flour mixture with the remaining 3 T melted butter. Pour the 8 oz {feel free to use more, if you want a more gooey/thick center} of sauce over the top of the crust. Spread the filling evenly over the crust.  Top with the oat-butter topping mixture. Bake the bars in an oven pre-heated to 375. Bake for 35-40 minutes, until bars are lightly browned.

Granola

I don't think I've ever posted the recipe for this granola that we are all so in love with.  We honestly probably go through a whole batch in less then a week.



It is especially Jackson's favorite (seriously he is an addict, can't start his day without it).  It is often what we make on our baking day together (like today).



The recipe came from the book "Food to Live By" by Myra Gooman but we've changed it up a bit (most people would probably say we've made it more boring, I don't know, I guess I just like simple granola)

4 and 1/2 cups of old fashioned oats
2 cups of slivered almonds
2 tbsp of cinnamon
1 and 1/4 cup of maple syrup
1/3 cup canola oil (or coconut oil)

Mix oats, almonds and cinnamon together.  Add syrup and oil.  Mix well.  Place on baking sheet in over at 325 for 25 minutes.  Stir and put back in over for another 10.  Stir again.  Bake for another 5 or so minutes maybe stirring once more.  Watch closely at the end because it can burn easily.

Baking Day ~ Apple Honey Oatmeal Muffins

Jackson and I altered an apple muffin recipe up a bit today to make these really delicious (and fairly healthy) muffins.
Apple Honey Oatmeal Muffins
1 1/4 c. whole wheat flour
1 c. old fashioned oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 cup sliced raw almonds
1 tbls of brown sugar
1/2 cup of milk
1/3 cup of safflower or canola oil
1/3 cup of honey
2 cups of finely chopped apple
Combine and mix until well blended. Stir together and add milk, oil, honey, chopped apple
Bake in muffin tins at 350 degrees for 20 minutes.

Thanksgiving Morning

This year's Thanksgiving was surprisingly laid back (or at least everything leading up to dinner was), which I couldn't have loved more.  Katie and Kris came the night before and slept over.  We woke up and begin our cooking and pie baking with a lot of little helpers and a little dancing music to liven our moods.  There was still some cleaning to do but not too much and nothing overwhelming.  Anything that didn't get done by noon was forgotten about.  My parents showed up around lunch time and we enjoyed our hoers-devours by the fire and relaxed.  Everyone else came around dinner time.

A few things to note
~ We put the turkey in around 9:30 (I think).  It was a 23lb turkey and took about 6 hours.  This way it was out by 3:30 and we had time to warm up or cook other things.  This worked well.

~ Katie and Kris sleeping over the night before Thanksgiving, fun.

~ Cooking biscuits and soup and anything else that can be done ahead of time and frozen worked really great.

~ Katie's cork place settings I loved.

~ Next year make that pecan pie. 

My other new recipes...

Corn Bread
2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Molasses Biscuits

Two Days Before Thanksgiving

I spent most of my the day in the kitchen. Cooking, baking and brining.

"Holiday Soup" (Butternut Squash Soup with Cream)
~2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
~1 1/2 cups diced onion
~2 carrots, peeled and diced
~3 (13 3/4-ounce) cans chicken broth
~1/2 teaspoon salt
~2 tablespoons butter
~1/2 cup light cream or heavy cream

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

Juice

4 apples
1 small beet (and maybe a beet leaf or two)
2 leaves of kale
Run through a juicer



Yum!