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St. Patrick’s Day Dinner Menu

I love being Irish “by association.” It gives me the opportunity to try new recipes and have fun with the family.

Tonight we have corn beef and cabbage on the menu. Since the kids like sausage, I’m also making a very easy Dubblin Coddle. I just steam potatoes,  sausage, onion, bacon, and carrots in my steamer. for 30 minutes.  (I used turkey sausage and turkey bacon for a healthier dish.) I’ll throw in a side salad for some greens and some Irish Soda Bread. For dessert I found this recipe for Bailey’s Chocolate Mousse Pie. I’m just doing the mousse part and leaving out the crust.

To drink: I surprised my beloved Irishman with Guinness on Saturday.

We’ll say the Breastplate of St. Patrick before dinner and kick up our heals with some Irish jigs afterward.

Category: Family, Recipes  2 Comments

Quinoa recipes

Quinoa (pronounced KEEN-wah) makes a great side dish or a main dish. It’s exceptionally nutritious as it is the only grain to provide a complete protein–i.e. it contains all nine essential amino acids. (BTW, rice has half the amino acids and beans the complementary half, making rice and beans a complete protein.)

I found quinoa at Costco a couple of months ago and decided to give it a try. I love it and now we have it once a week or so. And my husband who never missed a beat found a beer recipe for it too AND consequently bought me quinoa seeds for the summer garden to plant with the okra!

Anyway, here’s a delicious recipe that has quickly become one of my favorite sides and worth the little extra time to make.

Quinoa with Toasted Almonds and Cranberries:

Ingredients:

  • 1 cup quinoa
  • 1/2 cup sliced blanched almonds
  • 1 cube broth stock
  • 1-1/2 cups boiling water
  • 1/2 tsp salt
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup dried cranberries

Directions:

Soak quinoa for 1/2 hour (or even overnight if you’re a grain soaker) in cold water. Rinse thoroughly (until water runs clear). On medium heat stir and toast the slivered almonds until golden. Stir and roast the quinoa until dry and turning color. Transfer toasted quinoa and toasted almonds and cranberries to a 2 qt saucepan. Add boiling water, broth stock cube, salt, bay leaf and cinnamon stick. Bring back to boil, cover and turn heat to simmer for 20 minutes. Removed from heat and allow to sit for 5 minutes. Fluff gently with a fork and serve.

Here’s another recipe I found recently. I tried it once and it was pretty tasty.

Breakfast Quinoa (from Martha Stewart Living Magazine)

Ingredients:

  • 2 cups milk (plus more for serving)
  • 1 cup quinoa, rinsed (until water runs clear)
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 cup (1/2 pint) fresh blueberries

Directions:

Bring milk to a boil in a small saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered until three-quarters of the milk has been absorbed, about 15 minutes. Stir in sugar and cinnamon. Cook covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Category: Recipes  3 Comments

What’s Cooking?

What’s cooking in your kitchen this Lent?

I have our Italian Vegetable Soup in a crock pot and our homemade pretzels for tonight’s Covenant of Love meeting.

What are some of your favorite Lenten meatless meals? I was making a list last night of our Wednesday and Friday meatless meals. Since we go meatless throughout the year on Fridays, and since I’m the cook, I added an extra day with Friday reserved for very humble simple meals (soups and bread/grilled cheese sandwiches).

My list of possibilities includes:

  • Lentil Soup (which we had on Wednesday)
  • Italian Vegetable Soup (tonight)
  • Tomato Basil Soup
  • Potato Soup
  • Black Bean Casserole
  • Bean Burritos (for dinner next Wednesday)
  • Manicotti/stuffed shells/cheese lasagna
  • Chalupas
  • Fish Tacos
  • Grilled/Baked Fish
  • Hummus with Tabouli(made with quinoa) and pita bread
  • Vegetarian Chili
  • Cheese Pizza (although I added to the list, I wouldn’t make it since we usually reserve another night for pizza night)
  • Pasta with Basil and Sundried tomatoes
  • Pasta (cheese tortillini or ravioli) with Pesto

What are your ideas?

Category: Recipes  4 Comments

Pretzel Time

Fulton, Muffin and I just finished making our first Lenten batch of pretzels.

I got this recipe from my favorite holy-day cook book called The Continual Feast by Evelyn Birge Vitz.

The pretzel is a very ancient bakery item, which traditionally was eaten only during Lent. It appreared each year on Ash Wednesday and disappreared on Good Friday. It goes back at least to the fifth century: there is a Roman manuscript in the Vatican Library dating from that period which shows a Lenten pretzel. As to the shape: it is made in the form of two arms crossed in prayer. The word bracellae, “little arms,” became in German Bretzel, then Pretzel. These early Christians ate no dairy products in Lent, so the pretzel was made only of flour, salt, and water: it was as simple as it could be.

Ingredients:

  • 1 T. honey or sugar
  • 1-1/2 cups lukewarm water (100-110 degrees F)
  • 1 envelope active dry yeast or 2-1/2 tsp
  • 1 teaspoon salt
  • 4 cups flour
  • Coarse or kosher salt
  • 1 egg, beaten

Add the honey to the water; sprinkle in the yeast and stir until dissolved. Add 1 teaspoon salt. Blend in the flour and knead the dough until smooth.

Cut the dough into pieces. Roll them into ropes and twist into pretzel shapes. You can make small pretzels with thin ropes, or large ones with fat ropes, but remember that to cook at the same rate, your pretzels need to be all the same size.

Place the pretzels on lightly greased cookie sheets. Brush them with beaten egg. Sprinkle with coarse salt. Bake 425 degrees F for 12-15 mintutes, until pretzels are golden brown.

Category: Recipes  4 Comments

Chop and Stock 2009

What do you get when you mix 3 hours, 5 friends, 1 baby G, 12 lbs ground beef, 4 lbs chicken, 3 tubs ricotta cheese, 3 tearful onions, 5 jars of spaghetti sauce, love and spice and everything nice?

4 good friends helping this pregnant woman stock up the freezer with 22 meals for her family and a load of fun! (We ended up making 4 chicken pot pies, 2 meatball meals, 3 sloppy joe meals, 3 meals worth of enchilada sauce, 2 meals of beef chili, 2 beef stroganoff meals, 4 trays of manicotti, 1 meat lasagna, and 1 veggie lasagna.)

Thankfully the only mishap we had was with some manicotti getting out of hand…thankfully high heat will destroy any bacteria involved. We learned that chopping 3 onions will have everyone in the kitchen in tears. And the funniest comment came from Lindsey: “Even the beer is made from scratch around here!” I had a great time enjoying the company of my girl friends. The time went by fast with 5 of us cooking and the kitchen heat was actually bearable.

Last time we did this was before Gianna was born. It was extremely helpful then and I anticipate with four children it will be even more helpful this time around. I love all the meals people bring us but eventually those stop and we are left to our own devices. The realities of our extended family unable to come and help after a baby is born requires a little more organization on my part to help the family with a smoother transition. So to answer Zvezdana’s question, “Yes, I’ve always been this organized,” or you might say self-sufficient.

My heartfelt and sincere thanks to Julie, Zvezdana, Lindsey and Lauren for helping me this morning cook up some yummy meals for our freezer, to Adam who took the kids out so we could cook peacefully, and to God who blessed me with these lovely ladies and their friendship and the family we got to cook for! (I’ll post follow up pictures on Monday since I’m off tomorrow. )

Sacred Heart Cookies

Yesterday we made Sacred Heart cookies! The kids quite enjoyed them. Thankfully we were able to share them with our Covenant of Love group and send some home with a couple of the families. Therese wanted to make Immaculate Heart cookies, but I think we’ll save that until next year.

Chicken Fried Steak Dinner

Last weekend we bought another quarter calf from D&D Farms. If you like grass fed beef, this is a nice local farm to buy from. And the meat is excellent! We bought our last quarter back at the beginning of November. (A quarter lasted our family about 6 months.)

This time around they gave us a greater variety of cuts of beef. And quite honestly, I’m not beef savvy enough nor do I have the cooking channels to know what to do with most of the meat. BUT my dad does. I consider him an expert in beef cuts and preparing them to perfection. So I gave him a call last night to find out what else I could possibly feed the fam with all this nice beef.

On the topic of tenderized beef cutlets he gave me a few ideas including chicken fried steak and carne gisada (a Mexican beef dish I love but never knew how to make). The pregnancy cravings immediately kicked in for that chicken fried steak! I found this great recipe that used things I already had, turned on some country music for ambiance and made these yummy Texas-style chicken fried steaks with cream gravy. I got a couple of raised eyebrows of delight from my husband upon his first bite and a “This is excellent.” (Typically any food that elicits a response from my husband is either really great or a total dud. He’s quite conservative on his food critiquing with good reason.)

I did make one change to the recipe. When you’re making the cream gravy, replace the 3/4 water with either  3/4 cup chicken broth or 3/4 water with a chicken bouillon cube. It comes out tastier and less bland.

Category: Recipes  5 Comments

The Joys of Life

Our friends Lauren and Matthew were over today and Lauren made a remark that we haven’t posted anything in a while. So I thought I’d give a little update at the joys of life that have been keeping us busy.

Car Accident: I was in a car accident a week and a half ago. It was really not a big deal except that our hatch and window on the van had to be replace. It was in the Sun Harvest parking lot. No one was injured. God blessed me that the guy with whom this happened was very charitable. I don’t even think his truck incurred any damage. My insurance company was just really great and everyone was really nice in all our conversations. And it turned out that the day it happened, a friend, Kelly, called and she mentioned her husband works for Caliber Collision. So I went with them for the car repairs. I was originally going to get the car fixed at the location on 620 but they wouldn’t see me until May 18, because of all the hail damaged cars. When I told Kelly, she told her husband and he called around the other locations. I ended up taking it to the location on North Lamar and I dropped off the car on Monday and picked it up yesterday. They did a fabulous job and were very timely. If you ever get into a car accident, I would highly recommend them for any repairs.

Gardening: This is probably a no brainer, but if you don’t water your garden, things won’t grow. I somehow always think that Adam should have a green thumb since his dad’s a farmer and all, but that’s not the case. Our gardening experiments in the backyard have been good learning experiences. We have a 2×9 plot based on the Square Foot Gardening. The mix is composed of vermiculite, compost and peat moss which makes for very good drainage…too good. It also means it need more watering than a soil mix, which is what our other two garden plots are. After some extra watering the last week, the seeds are finally sprouting. I ended up transplanting our tomato and pepper plants from the other gardens to this one because they just weren’t growing in the other gardens. I hope they take off. There have been a few days that I sit cursing Adam and Eve! Adam’s grape vines are doing well, but yes, they too require more water. The hops has spouted and my husband is getting all kinds of ideas that I’ll let him tell you about some time.

Homeschooling: Adoremus books had its big Easter sale recently (20% off the order). I like to order our homeschooling materials from there when they have their big sale because I certainly can save a bit if I order all our materials at one time. Of course this means I would have to know what we’re doing next year in terms of our curriculum. So, in a week’s time I had to figure that out else I miss the big sale. I already had some ideas but nothing set in stone. It meant contacting a few friends to see what they’re using and why, and making a trip to Mardel to see some of the stuff they have and be able to actually look inside some of these books. It was also nice to have a serious conversation with Adam about how we want to approach teaching subjects such as history and science. I didn’t choose one curriculum such as Seton or Kolbe. Although I like parts of them, I didn’t like all the materials either offered. In the end, I chose the following:

  • Math: Singapore Math and Family Math
  • Phonics: Phonics Pathways (what we’re using now)
  • English: Seton (for now)
  • Handwriting: Zaner-Bloser
  • Spelling: Phonics Pathways and Zaner-Bloser
  • Religion: Faith and Life
  • History: The Story of the World
  • Science: (oops, I can’t remember…maybe Seton, for now…or was it Science and God’s World?)

Anyway, I got the materials ordered. It looks like I’ll have a nice summer planning before Baby G makes his/her arrival in September.

Other: Our parish had a book sale of old books/movies from the library they are getting rid of. I pick up a few books and a bunch of VHS movies for the kids and us. Now, if there’s a way to convert those to DVD we’re in business.

Our God daughter, Lindsey, accepted a job offer to teach at a middle school as the theater arts teacher in the fall. Yay! She used to work at Dell and was laid off. So this one less unemployed person. She’s going to be great!

Then I mentioned Matthew and Lauren spent the day with us observing famiy life (i.e. playing with the kids). To celebrate the Feast of St. Mark, we made homemade strawberry ice cream. It was SOOOOOO GOOD.

Here’s the recipe:

  • 1 cup milk
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups heavy whipping cream
  • 2 cups strawberries
  • 1 tsp vanilla

Heat the milk on medium heat until hot. Remove from stove. Beat eggs and sugar. Gradually add hot milk. Return to sauce pan and heat stirring constantly until slightly thick (8 minutes). Allow to cool.

In a blender, puree strawberries in the cream. Add this to cooled custard. Stir and add vanilla. Cool in refridgerator. Then crank it out in your ice cream maker.

Swedish Waffles

A Continual Feast suggests Swedish Waffles to celebrate the feast of the Annunciation. We gave them a trial run this evening before inviting friends over in the morning.

They sure do have a funny idea of what a waffle is in Sweden. We were really turned off by all the butter/fat/grease pouring out of the waffle iron. Sorry, Continual Feast, but this is a swing and a miss in our household.

Category: Recipes  4 Comments

Chicago-Style Pizza: Attempt #2

Home freakin’ run.

The changes noted in my last post paid off big time.

We first started with a cornmeal-parmesan Pizza Dough recipe from Sharon’s bread machine recipe book.  It’s hands down the best pizza dough we’ve made. We shaped it in a small cake pan doused with olive oil and let it rise for 30 minutes. I then layered mozzarella and provolone cheeses on the bottom followed by pepperoni and Italian sausage. The pie was finally topped off with crushed tomatoes and parmesan cheese and set to bake at 375° for 30 minutes. After it baked I garnished it with oregano and basil.

My beloved is short of words on how to make it better, other than perhaps try adding vegetables. I agree. The next round will probably include bell peppers and onions to balance out the meaty taste. Also, it would be interesting to try selecting fresher/organic ingredients to see if it would give it a bit more “life”.