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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.

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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.

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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”.

Apple Pi

This week’s Five in a Row book was, How to Make an Apple Pie and See the World by Marjorie Priceman.

Of course you know what that meant!

This was my first attempt at making my own pie crust AND using my Pi pie pan that Mom and Dad Gretencord gave me for my birthday.  It didn’t come out too bad. Although a part of me was better off not knowing how much butter is in pie crust!

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Sedar II

We had our family Sedar tonight with the kids. We had a great time and the kids enjoyed learning about the Passover by hearing, seeing and tasting the story of salvation.

Here is Adam washing Fulton’s hands as we read about Jesus washing the feet of his apostles and asking them to do the same. You can also see the Sedar plate–with the parsley, symbolizing life, was dipped in salt water to symbolize the Isrealite tears of misery in Egypt; horseradish (the bitter herb) symbolizes the bitterness of the Isrealites in slavery; the sweet haroset which symbolizes the brick and clay they used to build Pharaoh’s cities and that even bitter things in life can be sweetened by our hope in God; the lamb (since we didn’t have a shank bone) was the lamb whose blood on the Isrealite houses was a sign to God; and the egg or hagigah, signifying the traditional offering brought a symbol of mourning, reminding us of the destruction of the holy Temple in Jerusalem.

sedar-004.jpg

We enjoyed a nice roasted leg of lamb and for dessert, honey cake.

Rosemary Garlic Roasted Leg of Lamb

2pounds leg of lamb
1/4 cup olive oil
3 chopped garlic cloves
1 tablespoon minced fresh or dried rosemary leaves
Salt
Freshly ground black pepper

Place the meat on a rack in a shallow pan, fat side up. Mix together the remaining ingredients in a small bowl. Spread the rosemary-garlic mixture over the lamb. Let the lamb sit at room temperature for 20 minutes to season and warm. Preheat the oven to 350 degrees. Place the lamb in the oven and roast, basting every 30 minutes with the pan juices until a meat thermometer reaches 145 degrees, about 1 1/2 to 2 hours. Let the meat rest for 15 minutes before slicing.


Chile Relleno

You know you’ve made something yummy when your husband calls you from work and says, “Honey, this stuffed pepper is the bomb!”

The other day I made Chile Relleno–stuff peppers– a Mexican dish.  It was the first time I’d ever made it, but have had and enjoyed the ones my mom makes and others I’ve had at restaurants.  I didn’t have the gumption to try it out until the other night. And on top of that, I just made it up as I went along.

Sharon’s Chile Relleno

Ingredients:

  • Poblano  Peppers (as many as the number of servings you are making
  • 1 lb Ground beef
  • 1/2 Onion (I like red onion best)
  • 1-2 Garlic cloves
  • Salt & Pepper
  • 2 eggs (for 4 peppers)
  • 1.5 cups crumbed pecans
  • 2 tbs flour (rice flour can be substituted for those with a gluten intolerance/allergy)
  • 1.5 to 2 cups beef stock

Roast the peppers over an open flame.  When the skins are black, take them off the flame to cool.  Scrape the black part off as well as you can.  Cut them down one side and cut out the seeds from the center. Set aside. Crumb pecan and add 2 tbs of flour in one bowl for coating.  Beat eggs in seperate bowl.  Cook the ground beef with onion, garlic, salt and pepper to taste. Once cooked, stuff the peppers with the ground beef mixture.  (Set aside left over beef for gravy.)  Use 3-4 toothpicks to “reseal” the pepper.  Dip in egg and coat with pecan mixture.  Bake in over at 350 degrees for 25-30 minutes.  With any left over beef, add beef broth and an additional 2 tbs of flour.  Stir over low heat to thicken into a gravy.

Serve the chile relleno on a bed of rice with gravy on top and a side of your favorite veggies.

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Apple Crumble Pie

Here’s a quick and easy Apple Crumble Pie recipe Adam and I snatched off of cooks.com tonight for a yummy way to eat some of those Granny Smith apples that were filling our fruit basket.  And don’t forget to top with some vanilla ice cream.

 Ingredients:

1 frozen pie crust
6 to 7 tart apples
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Crumble Topping:

3/4 c. flour
1/2 c. sugar
1/2 c. firm butter

Directions: Preheat oven to 450 degrees. Peel apples. Cut into slices approximately 1/2 inch thick. Put slices in crust. Stir together sugar, cinnamon, and nutmeg. Sprinkle over apples. Top with crumble topping. Bake 30 to 40 minutes until edge is golden brown and apples are tender.

Can be made in pizza pan or cake pan or pie pan. Does not hold together in slices like regular apple pie.

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Wanted: Recipes

In the next three months I’m going to be stocking the freezer full of meals in anticipation of Baby G’s arrival.  So I need your help with recipes of meals that can be frozen and easily prepared.  It has to be easy enough to prepared out of the freezer for my hubby who hasn’t cooked in 5 years!  He’s pretty good at boiling water, using the steamer and turning on the oven. 

Things already on the list are:  Lasagna, spaghetti meat sauce, beef and chicken chili, hamburger patties, meatloaf, enchilada sauce, potstickers, chicken potpie, bread, and pizza dough (hmm…maybe even pizza bread).

So please, please, please, please, please, either leave a comment below or for those reader who don’t like doing that (and I know you exist), email them to me.  I’ll even make another contest out of it, if that will inspire more comments–the dish that the whole family deems the best (i.e. that the kids will eat too), will get their choice of homemade ice cream/gelato. 

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Pizza Variation

I really like making pizza.  Adam and the kids usually enjoy it too when it involves greasy red meat and lots of cheese. 

I love having my girlfriends over for pizza because it gives me an opportunity to experiment with more interesting ingredients.  So girlfriends out there, come on over for a pizza party whenever you like!

 I had my friend Shana over for lunch yesterday.  So I tried something a little new that I thought was super yummy.  I made four individual sized pizza for all of us.  Besides pepperoni and cheese, and BBQ chicken, I made a couple of Spinach & Tomato pizzas.  Here’s the recipe:

 Ingredients: 

  • Store bought or homemade pizza dough 
  • Tomato Basil Feta Cheese
  • Olive oil (1-2 tbs)
  • Spinach (frozen that has been thawed or fresh)
  • Sliced tomatoes
  • Mozzarella Cheese
  • Cubed cooked chicken breast (optional)
  • Red Onion (optional)

Note:  I didn’t put the amounts of the ingredients because everyone likes different amounts of stuff on their pizza.

If you made your pizza dough from scratch or bought your pizza dough raw, roll out the dough to desired size and bake for 10 minutes on 400 degrees F.  When done, take out of over and lightly brush the pizza with olive oil.  Add feta cheese, mozzarella cheese, and other toppings in your desired amounts.  Bake for another 10-12 minutes.

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