Food. It's on my mind this morning. Not so much as to eat it but to think of what we really put into our bodies to nourish and sustain. It's fuel for the day, to help keep running the race. What do we put in to go the day?
We eat seasonally and locally here at home. If anything comes from a can or a box, its because I simply can't find that item in produce or from a local source. Otherwise, I'm in the kitchen, working over a recipe, fresh and local ingredients in front of me. I bake, grill, steam. Yes, I fry on occasion. My boys eat healthy snacks, and yes, even cakes and cookies that aren't gluten-free or sugar free. I use raw sugar instead of refined. No bleached flours. My preschooler has never sat with a can of soda and a bag of chips (he does like chips now and then, and has sipped a soda but not devoured those items). He's not a candy eater. When he's older, I have no problem with the once and a while snack of crap but not a consistent basis. I'd rather he ate well and be healthy than to let him ping off the walls from sugar loaded stuff. And with today's products being overloaded with refined sugars, chemicals and preservatives for shelf life, and the over abundance of dyes for color, what child needs to be hopped up on all that junk?
This past week, we've had dinners I've taken time and effort to make. With the leftover chicken from a couple dinners, I'm making dinner tonight that will actually be breakfast. I've not had breakfast for dinner in a long time. Good stuff. Who says eggs and waffles are for 7 AM? I say make a break in the menu and enjoy your food. Sunday will be my day to look into next week's menu plan and posting the new menu on the fridge on Monday morning.
This week has been a good one for gardening and being outside. The weather has been fantastic, and the days we've gone to the park have been great ones. Letting my guys run and play, swing, taking those rides down the slides, and the new fascination with baseball diamonds; time to get the t-ball set up ready to use. I think the next time we go to the park, we'll have to take it along and set it up on one of the diamonds. Let my big guy get a feel for what it will be like to play ball like the guys he was watching yesterday during a practice game.
My gardens are set for late crops. The only trouble I'm experiencing is the squirrels will not leave my corn alone. Punks. If we get corn this year, we'll be lucky. Otherwise, we'll have to wait for next year. Corn can be picked up at the store but I love being able to go out and pick my own. Next week, I start slowing down, maintaining and harvesting. Getting flower areas cleaned out, set for Fall and eventually the big sleep to come before Spring arrives again and the gardens come alive with color.
So, when you think about food and what you put into your body, what fuels you? Don't drive yourself mad reading every label out there; I don't read ALL of them, just what pertains to our household. And by the way, we do eat out now and then. We do eat food that we could do without. I do eat a cheeseburger or a hot dog now and then. I'm not starting a riot about food. I'm just as guilty with my simply pleasures of junk food. We are entitled to treat ourselves to what we normally don't consume. It just doesn't have to be a habit for us. But hands down, I would rather eat something I know doesn't make me feel like crap later or even more hungry. Give me a good portion, let me fuel up, and let me go for the day until the next meal. ~Momma
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Friday, August 12, 2011
Friday, August 5, 2011
The First Friday in August
Here we are, the first Friday in August; sun is shining, sky is blue. Weather forecast seems promising. We are having breakfast in bed, with tri-berry (blueberry, blackberry, raspberry) muffins. My infant becoming a toddler has pounded down three by this time, a dozen more are baking, and waiting for my preschooler to wake up and join us. He's gone to bed a bit late most of the nights this past week, but with sleeping all night, I'm taking it for what it is. Its been a year of trial and error when it comes to raising two little ones who are three years apart in age, but one I would not take back. I wouldn't change anything, as this is how I've learned to wrap life around them, learning from them what they need from me and how best to deliver that.
Through a site titled, Find & Go Seek, I'm finding events and such to do with my boys; this encompasses Vermont and makes a great way to avoid, "There's nothing to do!" August is about going places, kind of like getting those last vacations before school in and enjoyed. I'm also working on building up our traveling, that way my boys can go anywhere. Of course, there are the pitfalls of wanting to go home to sleep in your own bed, falling asleep on the trip (which of course, will happen) and waking up in places they don't know, meltdowns from sitting for too long in the car while traveling. Those can be worked with, over time. Today's activity is breakfast in bed. We pile pillows and a light blanket or two onto an inflatable mattress, put a fun show or kids movie on, and chill out for a bit in the morning. I have other ideas for the day as well; I'll share those on Monday to let my readers know how it went-or didn't.
Yesterday, I was questing for a quinoa recipe to add to the dinner I made last night; yes, I'm including the recipes this morning. I didn't find what I was looking for, so I made one up. Here's last night's dinner.
Chicken Rosemary
-1/4 c olive oil
-2 chicken thighs
-juice of half a lemon
-2 sprigs of fresh rosemary
-salt and pepper to taste
Rinse chicken in cool water, pat dry with paper towels. Separate skin enough to insert one sprig between skin & meat. Squeeze lemon over thighs, follow with a sprinkling of salt and pepper. Pour oil over thighs. Let set while preparing summer squash recipe.
Take everything out to the grill. Make sure grill is on low heat (I've served Cajun black a time or two, so flame levels are important), and place chicken on grill. Check periodically and turn to ensure properly cooked meat. When meat is no longer pink, your chicken is done.
Grilled Summer Squash
-1 medium yellow squash
-1 medium zucchini
-Olive oil
-Salt and pepper to taste
Wash squash and slice off stem & end. Slice 1/4 in thick, placing in an aluminum foil pouch (these are fun and easy to make). Pour olive oil over slices, followed by salt and pepper. Leave pouch open to allow heat to get in to "steam" while on the grill.
Place on top rack on grill to avoid burning bottom layer of squash. When squash is done, it should have a bit of a crisp edge to it; if its mush or burned, its been on too long.
Basic Quinoa Turned Pilaf
Cook quinoa according to package or basic recipe directions; please remember to rinse before cooking. Chop one medium carrot, half of a small onion, two small stalks of celery (preferably closer towards the middle and add leaves as well) and add towards the end of the cooking time for the basic recipe. Salt and pepper, if you desire, or add a teaspoon of sesame oil and black sesame seeds.
This was a good dinner. Now, you can increase your recipe measurements, according to the size of your family. For us, two adults and two kids under five, we don't need a spread for 10 people (although, I grew up with this style of cooking to ensure everyone gets enough to eat and then you can have leftovers for a day or two if there's enough). Give it a try and enjoy the taste of summer while we have it; it will be Fall before too long and the menu will change again.
It's that time again to say "So long for now." The day awaits, my boys are coming alive with excitement, and I know I've got to be on my toes to keep up with them. Caffeine iv, please! Enjoy the day, have a great weekend, and make the most of every moment you can. ~Momma
Through a site titled, Find & Go Seek, I'm finding events and such to do with my boys; this encompasses Vermont and makes a great way to avoid, "There's nothing to do!" August is about going places, kind of like getting those last vacations before school in and enjoyed. I'm also working on building up our traveling, that way my boys can go anywhere. Of course, there are the pitfalls of wanting to go home to sleep in your own bed, falling asleep on the trip (which of course, will happen) and waking up in places they don't know, meltdowns from sitting for too long in the car while traveling. Those can be worked with, over time. Today's activity is breakfast in bed. We pile pillows and a light blanket or two onto an inflatable mattress, put a fun show or kids movie on, and chill out for a bit in the morning. I have other ideas for the day as well; I'll share those on Monday to let my readers know how it went-or didn't.
Yesterday, I was questing for a quinoa recipe to add to the dinner I made last night; yes, I'm including the recipes this morning. I didn't find what I was looking for, so I made one up. Here's last night's dinner.
Chicken Rosemary
-1/4 c olive oil
-2 chicken thighs
-juice of half a lemon
-2 sprigs of fresh rosemary
-salt and pepper to taste
Rinse chicken in cool water, pat dry with paper towels. Separate skin enough to insert one sprig between skin & meat. Squeeze lemon over thighs, follow with a sprinkling of salt and pepper. Pour oil over thighs. Let set while preparing summer squash recipe.
Take everything out to the grill. Make sure grill is on low heat (I've served Cajun black a time or two, so flame levels are important), and place chicken on grill. Check periodically and turn to ensure properly cooked meat. When meat is no longer pink, your chicken is done.
Grilled Summer Squash
-1 medium yellow squash
-1 medium zucchini
-Olive oil
-Salt and pepper to taste
Wash squash and slice off stem & end. Slice 1/4 in thick, placing in an aluminum foil pouch (these are fun and easy to make). Pour olive oil over slices, followed by salt and pepper. Leave pouch open to allow heat to get in to "steam" while on the grill.
Place on top rack on grill to avoid burning bottom layer of squash. When squash is done, it should have a bit of a crisp edge to it; if its mush or burned, its been on too long.
Basic Quinoa Turned Pilaf
Cook quinoa according to package or basic recipe directions; please remember to rinse before cooking. Chop one medium carrot, half of a small onion, two small stalks of celery (preferably closer towards the middle and add leaves as well) and add towards the end of the cooking time for the basic recipe. Salt and pepper, if you desire, or add a teaspoon of sesame oil and black sesame seeds.
This was a good dinner. Now, you can increase your recipe measurements, according to the size of your family. For us, two adults and two kids under five, we don't need a spread for 10 people (although, I grew up with this style of cooking to ensure everyone gets enough to eat and then you can have leftovers for a day or two if there's enough). Give it a try and enjoy the taste of summer while we have it; it will be Fall before too long and the menu will change again.
It's that time again to say "So long for now." The day awaits, my boys are coming alive with excitement, and I know I've got to be on my toes to keep up with them. Caffeine iv, please! Enjoy the day, have a great weekend, and make the most of every moment you can. ~Momma
Tuesday, June 21, 2011
Task Master Tuesday with the Summer Solstice
Sunshine peeking through the curtains again this morning-fabulous! My boys are sleeping in today, by the looks of it. That's fine for the time I can get. Make the most of it, Momma. Today is my task master day, and it is also the Summer Solstice. As of 1:15 PM (roughly), it will officially become summer and we can leave spring behind. What awaits us for the next couple of months? Rain and wet? Heat and dry weather? A mix of both? I can't seem to place where my 2011 Old Farmer's Almanac went, so I can't vouch for what I've read when I first picked it months ago. Guess I'll just garden as I go and let Mother Nature take care of the rest.
Two hours of weeding out front flower beds yesterday, and now they're ready to transplant into, seed, and water to watch seedlings burst forth. Sounds a bit late, doesn't it? Its been fickle weather here in New England, so whatever we've had so far has been eye catching. There's still time, as we are on the threshold of summer today. No worries; the growing season will be what it will be. Today, I will be clearing out my spaces for tomatoes to corn; lots to clear out but with the good weather we're to have til the end of the week, gives me plenty of time to tackle my farming. The joys of edible "urban" landscaping. Gotta love it.
My list is ready and waiting for me to tackle today. And of course, I have part two of our grilled pizza recipe from yesterday to add to this post. Oh yeah, and the grilling tips to ensure a good pizza without being burned to a crisp. Here goes.
New York-Style Pizza Sauce
*Make your own simple tomato sauce for pizza; this one takes less than 10 mins to come together.
Makes about 2 1/2 c.
1 can (14.5 oz) diced tomatoes in juice
1 can (6 oz) tomato paste
1 1/2 Tbsp extra virgin olive oil
2 Tbsp chopped fresh basil or 2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp sugar
1/2 tsp minced garlic (garlic lovers, feel free to add more!)
3/4 tsp kosher salt
In a medium bowl, combine the diced tomatoes (including the juice from the can), the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately or store in a tightly covered container in the refrigerator for up to 5 days or freeze for up to 2 months. Bring to room temp before using.
**For gluten-free pizza dough recipe, go to yogajournal.com/pizza
Tips for great grilled pizza
1. Heat the grill to low or medium-not high. Brush the grill with oil.
2. Dust the dough lightly with semolina flour and then roll or stretch it to fit your grill. Lay the dough on the grill for 15 seconds; then flip it over and do the same on the other side, until it resembles a sturdy pita.
3. Remove the dough from the grill and transfer it to any metal pan, such as a cookie sheet, that fits on the grill and has been brushed with oil and dusted with semolina.
4. While the dough is off the grill, add your sauce, cheese, and toppings.
5. Return the pizza-pan and all-to an area of the grill away from direct heat. If you have three gas burners, turn on the right and left burners and leave the middle one off; then place the dough in the center (I have 4 burners but the same rule applies). If you are using charcoal, build the coals in the shape of a doughnut, with just a few coals in the middle, and place the dough in the center.
6. Close the lid. Peek at the dough every minute or so, checking to make sure that it isn't burning.
7. When the cheese is melted, slide the pizza off, being careful not to burn yourself on the hot pan.
If you're wondering about toppings, follow your taste buds. You can put whatever you typically put on a pizza, so no worries about what goes or doesn't. Its all based on your taste. Enjoy!
There it is for today. My day unfolds, and my mind wanders to a time when I can look out any window of my home and see the fruits of my labor. Until then, its time to dig in the dirt, smell the richness of the soil, plant, and hope. Have a fabulous day and Happy Solstice! ~Momma
Two hours of weeding out front flower beds yesterday, and now they're ready to transplant into, seed, and water to watch seedlings burst forth. Sounds a bit late, doesn't it? Its been fickle weather here in New England, so whatever we've had so far has been eye catching. There's still time, as we are on the threshold of summer today. No worries; the growing season will be what it will be. Today, I will be clearing out my spaces for tomatoes to corn; lots to clear out but with the good weather we're to have til the end of the week, gives me plenty of time to tackle my farming. The joys of edible "urban" landscaping. Gotta love it.
My list is ready and waiting for me to tackle today. And of course, I have part two of our grilled pizza recipe from yesterday to add to this post. Oh yeah, and the grilling tips to ensure a good pizza without being burned to a crisp. Here goes.
New York-Style Pizza Sauce
*Make your own simple tomato sauce for pizza; this one takes less than 10 mins to come together.
Makes about 2 1/2 c.
1 can (14.5 oz) diced tomatoes in juice
1 can (6 oz) tomato paste
1 1/2 Tbsp extra virgin olive oil
2 Tbsp chopped fresh basil or 2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp sugar
1/2 tsp minced garlic (garlic lovers, feel free to add more!)
3/4 tsp kosher salt
In a medium bowl, combine the diced tomatoes (including the juice from the can), the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately or store in a tightly covered container in the refrigerator for up to 5 days or freeze for up to 2 months. Bring to room temp before using.
**For gluten-free pizza dough recipe, go to yogajournal.com/pizza
Tips for great grilled pizza
1. Heat the grill to low or medium-not high. Brush the grill with oil.
2. Dust the dough lightly with semolina flour and then roll or stretch it to fit your grill. Lay the dough on the grill for 15 seconds; then flip it over and do the same on the other side, until it resembles a sturdy pita.
3. Remove the dough from the grill and transfer it to any metal pan, such as a cookie sheet, that fits on the grill and has been brushed with oil and dusted with semolina.
4. While the dough is off the grill, add your sauce, cheese, and toppings.
5. Return the pizza-pan and all-to an area of the grill away from direct heat. If you have three gas burners, turn on the right and left burners and leave the middle one off; then place the dough in the center (I have 4 burners but the same rule applies). If you are using charcoal, build the coals in the shape of a doughnut, with just a few coals in the middle, and place the dough in the center.
6. Close the lid. Peek at the dough every minute or so, checking to make sure that it isn't burning.
7. When the cheese is melted, slide the pizza off, being careful not to burn yourself on the hot pan.
If you're wondering about toppings, follow your taste buds. You can put whatever you typically put on a pizza, so no worries about what goes or doesn't. Its all based on your taste. Enjoy!
There it is for today. My day unfolds, and my mind wanders to a time when I can look out any window of my home and see the fruits of my labor. Until then, its time to dig in the dirt, smell the richness of the soil, plant, and hope. Have a fabulous day and Happy Solstice! ~Momma
Monday, June 20, 2011
Grilled Pizza Thoughts in the AM
Monday has graced us again, and its beautiful outside! Forecast-and we all know how reliable those predictions are at times. Don't fool with Mother Nature. Its a half hour before 8 AM, I'm sitting to write this post and then get hopping into my day. Plans, plans, plans. Best part? Fun, fun, fun with my boys. Moms, always leave room for sudden changes; this will help keep you sane and not drive you into madness from your perfect routine having a pothole in it. Not a mom or your kids have grown and gone? You can benefit from this way of living, too. Remember, we all need to make time to stop and smell the roses.
Mondays are my days to make my weekly lists and plan ahead for what I need to get done; or at least for what I'm ambitious to get done. Looking at the calendar this morning, I have three more weeks before my boys are baptised, of which we are having a small get together for family afterward. Three weeks of deep cleaning, organizing, rearranging, massive landscaping and gardening, meal plan, who's coming, etc....seems like so much to take on but worth it all. My landscaping and gardening really aren't that big of a part of it, I just want to get it done before that day. Plus, plants and seeds need to go in to ensure sufficient crop at harvest time. My front yard looks empty, so I want to fill it with color. And by the way, I made my list last night while my kids were winding down to get ready for bed; I had a feeling it should be done before the week started and be ready to hit the floor running.
For the last couple of years, I've subscribed to Yoga Journal magazine. Love it. Only downfall is finding time to sit to read from cover to cover. Ok, no problem. So, I've kept every issue feeling I just might find the time to read them. I'm still ambitious about it; its when I'll find myself a couple of years from now, with a stack of magazines I've still not read from a few years back that I'll officially call myself a pack rat. Yes, I practice yoga. I've been lax in my practice over the last few months, as the demands of motherhood have taken its toll. Yet, with the amount of reading I've been doing, yoga helps with the fatigue and lack of enthusiasm. Ok, I really could benefit from it, then. Could two kids in this house sleep so I can make more of my practice? Pssst! Hey, Mom! The secret to getting those ambitious boys to rest fully at night? Run them ragged all day; let them play til they drop. No, I'm not a drill sergeant. I just happen to have boys. And I'm still learning how to be their mom.
Are you looking for that pizza recipe for the grill? Yeah, I was, too. I found the following recipe in Yoga Journal. Today, I will give you the recipe. Tomorrow, with Task Master Tuesday, I'll give you the grill tips to ensure you don't burn your meal. Until then, have a fabulous day and enjoy every moment you have! ~Momma
New York-Style Pizza Dough
*Keep your hands well dusted with flour so that they won't stick to the dough. If the dough springs back as you press and stretch it out, stop and let it rest for a few mins before continuing (I like to let my dough raise a bit @ room temp to work with-10 mins should do).
Makes 3 12-in pizza crusts
1 pkg (2 1/4 tsp) active dry yeast
1 c lukewarm water (90-100 degrees F)
1 1/4 c ice-cold water
1 tsp sugar
1 Tbsp kosher salt
2 Tbsp olive oil
5 1/4 to 5 1/2 c unbleached flour, plus more for dusting (all purpose, whole wheat, whatever you choose)
In a small bowl, using a fork, sture the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 mins.
In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.
Place 5 1/4 c of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10-12 mins. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
Cut the dough into 3 equal portions. With floured hands, pick up 1 portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other 2 portions. Place each portion in a 1 gallon lock-top plastic bag. Squeeze out all the air and seal the bag, allowing enough room for the dough to double in size.
Refrigerate for at least 10 mins or up to 2 days. Remove from the refrigerator 1 hr before using to allow the dough to come to room temp.
Mondays are my days to make my weekly lists and plan ahead for what I need to get done; or at least for what I'm ambitious to get done. Looking at the calendar this morning, I have three more weeks before my boys are baptised, of which we are having a small get together for family afterward. Three weeks of deep cleaning, organizing, rearranging, massive landscaping and gardening, meal plan, who's coming, etc....seems like so much to take on but worth it all. My landscaping and gardening really aren't that big of a part of it, I just want to get it done before that day. Plus, plants and seeds need to go in to ensure sufficient crop at harvest time. My front yard looks empty, so I want to fill it with color. And by the way, I made my list last night while my kids were winding down to get ready for bed; I had a feeling it should be done before the week started and be ready to hit the floor running.
For the last couple of years, I've subscribed to Yoga Journal magazine. Love it. Only downfall is finding time to sit to read from cover to cover. Ok, no problem. So, I've kept every issue feeling I just might find the time to read them. I'm still ambitious about it; its when I'll find myself a couple of years from now, with a stack of magazines I've still not read from a few years back that I'll officially call myself a pack rat. Yes, I practice yoga. I've been lax in my practice over the last few months, as the demands of motherhood have taken its toll. Yet, with the amount of reading I've been doing, yoga helps with the fatigue and lack of enthusiasm. Ok, I really could benefit from it, then. Could two kids in this house sleep so I can make more of my practice? Pssst! Hey, Mom! The secret to getting those ambitious boys to rest fully at night? Run them ragged all day; let them play til they drop. No, I'm not a drill sergeant. I just happen to have boys. And I'm still learning how to be their mom.
Are you looking for that pizza recipe for the grill? Yeah, I was, too. I found the following recipe in Yoga Journal. Today, I will give you the recipe. Tomorrow, with Task Master Tuesday, I'll give you the grill tips to ensure you don't burn your meal. Until then, have a fabulous day and enjoy every moment you have! ~Momma
New York-Style Pizza Dough
*Keep your hands well dusted with flour so that they won't stick to the dough. If the dough springs back as you press and stretch it out, stop and let it rest for a few mins before continuing (I like to let my dough raise a bit @ room temp to work with-10 mins should do).
Makes 3 12-in pizza crusts
1 pkg (2 1/4 tsp) active dry yeast
1 c lukewarm water (90-100 degrees F)
1 1/4 c ice-cold water
1 tsp sugar
1 Tbsp kosher salt
2 Tbsp olive oil
5 1/4 to 5 1/2 c unbleached flour, plus more for dusting (all purpose, whole wheat, whatever you choose)
In a small bowl, using a fork, sture the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 mins.
In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.
Place 5 1/4 c of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10-12 mins. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
Cut the dough into 3 equal portions. With floured hands, pick up 1 portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other 2 portions. Place each portion in a 1 gallon lock-top plastic bag. Squeeze out all the air and seal the bag, allowing enough room for the dough to double in size.
Refrigerate for at least 10 mins or up to 2 days. Remove from the refrigerator 1 hr before using to allow the dough to come to room temp.
Monday, June 13, 2011
Slow Cooker Monday
Rain again today. Ok, good for the gardens, so long as it doesn't create mold, fungus, or rust. I'm on a mission to get my gardens all in by the second week of July. After that, I just want to maintain, harvest, and enjoy.
Being a busy SAHM (stay-at-home mom), I've put into practice meal planning and a sort of cooking schedule. Mondays & Fridays are slow cooker days; most of us know this piece of equipment as a crock pot. Whatever name you want to give it, I recommend it highly, regardless of what hat you wear. The convience of throwing food into a pot, selecting a cook time and temp, and after turning it on, you can walk away. Wow, that's almost like having a chef you don't need to pay; it pays for itself. So, what am I cooking today? Take a look.
Chicken-Mini Penne Stew
2 1/2 c. chopped cooked chicken
2 medium carrots, bias-sliced 1/4 thick
2 Tbsp Dry Sherry
2 Tbsp Soy Sauce
1/2 tsp grated gingerroot
1/4 tsp pepper
6 c. chicken broth
2 oz mini penne
1 6 oz package frozen pea pods, thawed
Combine all ingredients, except the pasta and peas. Cover & cook on low-heat setting for 6-7 hrs.
Stir in penne. Cover & cook on low-heat for 1 hr more. Before serving, stir in thawed pea pods. Makes 6 servings. (modified from a recipe found in Better Homes & Gardens New Crockery Cooker Cookbook)
*I like to use about half of the required cups of chicken broth; I find that the usual protocol makes it more like a soup instead of a thicker stew consistency. Today, I'm substituting chickpeas for the pea pods; I cook my beans, peas, legumes, etc ahead of time from dried; I then bag and freeze for convience.
My list for the week is in process; I've much to do just this week, let alone for a month to come. Today is my Mommy Monday; time with my boys to get started for the week. Places to go, things to do, people to leave in amazement of being able to handle two little ones under 5 & not totally losing my mind or closet drinking. To all the mothers in the world, these are the days to remember; children don't stay little forever.
~Momma
"For God did not give us a spirit of cowardice but rather of power and love and self-control."
-2 Timothy 1:7
Being a busy SAHM (stay-at-home mom), I've put into practice meal planning and a sort of cooking schedule. Mondays & Fridays are slow cooker days; most of us know this piece of equipment as a crock pot. Whatever name you want to give it, I recommend it highly, regardless of what hat you wear. The convience of throwing food into a pot, selecting a cook time and temp, and after turning it on, you can walk away. Wow, that's almost like having a chef you don't need to pay; it pays for itself. So, what am I cooking today? Take a look.
Chicken-Mini Penne Stew
2 1/2 c. chopped cooked chicken
2 medium carrots, bias-sliced 1/4 thick
2 Tbsp Dry Sherry
2 Tbsp Soy Sauce
1/2 tsp grated gingerroot
1/4 tsp pepper
6 c. chicken broth
2 oz mini penne
1 6 oz package frozen pea pods, thawed
Combine all ingredients, except the pasta and peas. Cover & cook on low-heat setting for 6-7 hrs.
Stir in penne. Cover & cook on low-heat for 1 hr more. Before serving, stir in thawed pea pods. Makes 6 servings. (modified from a recipe found in Better Homes & Gardens New Crockery Cooker Cookbook)
*I like to use about half of the required cups of chicken broth; I find that the usual protocol makes it more like a soup instead of a thicker stew consistency. Today, I'm substituting chickpeas for the pea pods; I cook my beans, peas, legumes, etc ahead of time from dried; I then bag and freeze for convience.
My list for the week is in process; I've much to do just this week, let alone for a month to come. Today is my Mommy Monday; time with my boys to get started for the week. Places to go, things to do, people to leave in amazement of being able to handle two little ones under 5 & not totally losing my mind or closet drinking. To all the mothers in the world, these are the days to remember; children don't stay little forever.
~Momma
"For God did not give us a spirit of cowardice but rather of power and love and self-control."
-2 Timothy 1:7
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