Meal Plan - May 30th Thru June 6th

May 30th – Saturday
B – Sausage Breakfast Casserole
J – Apple Carrot Ginger
L – Tomato Corn Chowder
D – Cinnamon Chicken over Quinoa
DD – Coconut Milk Tonic

May 31st – Sunday
B – Scrambled Eggs w/cream, cheese & bacon
L – Rstd Veggie Pizza, Olives, Raw cheese & crackers
S – Fresh Apple Juice
D – Sausage Goulash
DD – Raw Milk Tonic

June 1st – Monday
B – Dried Apple Soaked Oatmeal w/butter & cream
J – Apple Carrot Lemon
L – Turkey Reuben (leftover Goulash), apple kraut & Lemon Appleaide
S – Deviled Eggs, Watermelon, Kombucha
D - Black Bean Soup, Quinoa, Sourcream & Kimchi
DD – Lemon Macaroon Cookies & Coconut Milk Tonic

June 2nd – Tuesday
B – Carrot Cake Breakfast Cookies, Cream Cheese
J – Orange Julius
L – Grilled Chicken & Veggie Salad, Raw cheese, Apple Kraut, Kombucha
S – Homemade Almond Joys
D – Crockpot Apple Chops, sweet potatoes & mashed cauliflower
DD – Peanut Butter Balls & Raw Milk Tonic

June 3rd – Wednesday
B – Dippy Eggs, Bacon & Toast
J - Spinach Blueberry Smoothies
L – Coconut Chicken Waldorf Salad over Romaine
D – Crockpot Roast Beef, buttered cabbage & carrots, butternut cream bake
DD – Strawberry Shortcakes & raw whipped cream

June 4th – Thursday
B – Key Lime Rice Pudding
J – Carrot Celery Ginger
L – Cold Beef Platter, Tomatoes, Parm & Kimchi
S – Apples & Yogurt Cheese
D – Dandelion Avocado Salad
DD – Coconut Milk Tonic & Peanut Butter Cookies

June 5th – Friday
B – French Toast, Breakfast Sausage & Cinnamon Apples
J – Lemon Appleaide
L – Beef Veggie Soup & Sourdough rolls
S – Ants on a Log
D – Chicken Bean Veggie Quesadillas, Sour cream, LF Salsa & Guacamole
DD - Coconut Custard Pie w/coconut crust & Raw Milk Tonic

June 6th – Saturday
B – Roasted Veggie Quiche & Cheesy Egg Pie
J – Cashew Banana Smoothie
L – Homemade Mac & Burger Cheese
S – Carrots & Ranch Dip
D – Mango Chutney White Fish, Steamed Spinach w/egg, Coconut Rice
DD – Leftover Pie

It has been a long past few weeks. I have been having some health probelms and really feel it has been my lack of following the knowledge I have. I am focusing back on my TF/WAPF ways. I am back to doing lots of cooking, fermenting and I am going to venture into my own spelt/rye sourdough later this week. I will post as I have successes :) I hope to come back a little later and add in some links above to recipes already on my blog in the past. Feel free to leave me a comment if there is something in particular you are looking for. See you all back soon!

Food Storage Made Easy

My FAVORITE new resources. These ladies make the idea of Food Storage and Emergency Plan preparation FUN..really...FUN. The baby steps are just that...small steps to help you plan, prepare, learn, research and actually purchase your food storage. Not MRE meals....REAL food...your food...your families favorites! FOOD Storage Made EASY!

Basic Crustless Quiche & Egg Pie

Renee’s Basic Crustless Quiche

8 eggs
1 cup heavy cream
1/8 tsp cayenne pepper
Generous Dash of Salt & Pepper
1 clove garlic, minced
Any kind or combination – see below for our favs!
2 C Cheese
1 C Meat, cooked and diced
1 C Veggies, cooked and diced

Preheat oven to 425 & Butter pie pan(s)

Beat together eggs, cream & spices. Fold in cheese, meat, & veggies.

Pour into 1 deep dish pie pan or 2 reg. pie pans

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. (40 for deep dish) Remove from oven and allow to cool for 10 minutes before cutting.

Freezing Instructions: Best frozen raw. After mixing together all ingredients. Pour into a gallon freezer bag or qt mason jar. Thaw completely before cooking.

Tip: Easily made ahead and served room temp or slightly warmed.

Favorite Combinations:
Bacon, Tomato, Basil, Feta
Feta Chicken Apple Sausage & Cheddar Cheese
Ham & Swiss Cheese
Broccoli & Cheddar Cheese,
Mushroom, Rstd Red Pepper & Cheddar
Rstd Red Pepper, Artichoke, Spinach & Feta
Chicken, Cheddar & Broccoli
Grd Sweet Sausage, Fire Rstd Tomatoes, Spinach & Sharp Cheddar


David’s Egg Pie

4 eggs
1 cup heavy cream
1 ½ cup cheese
Dash of S&P

Beat together eggs, cream & spices. Fold in cheese. Pour into a buttered pie pan.

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. Remove from oven and allow it to cool for 10 minutes before cutting.

Meal Plan - April 4th - 12th

Lately I have been bored with our “typical” meal plans so I am going to mix it up this week. I am trying out LOTS of new recipes I found by searching my favorite blogs & allrecipes.com (trying still to use ingredients I keep on hand)

Saturday
B: Fried Cornbread, Bacon, Maple Syrup & Pear Butter
Hardboil 2 dozen eggs & Set bread to rise
L: Spinach Bacon Salad w/hard boiled eggs, Roasted Eggplant Dip w/Pita Bread
S: Overnight Macaroons
D: Leftovers// Out
Bake loaf sandwich bread & Make pan cream puff

Sunday
B: French Toast Casserole (from freezer)
L: PB&J's, Homemade bread & Pear Butter
S: Deviled Eggs
Feed the freezer: Make 2 Lasagnas & Chicken Pot Pie Filling
D: Chicken Broccoli Cheese Braid, Mashed Cauliflower
DD: Pan Cream Puff
Defrost Lamb

Monday
B: Cashew Pear Pancakes & Breakfast Sausage
Shape & Rise Rolls
L: Chicken, Mushrooms & Blackbean Quesadillas
S: Pretzels, Carrots & Ranch Dip
D: Lamb BOBOTIE & Yellow Rice
DD: Dried Apricot Upside Down Cakes
Make almond joys & Defrost sausage

Tuesday
B: Peach & Cardamom Clafoutis w/fresh vanilla whipped cream
Make Rye bread dough
L: Leftovers
S: Homemade Almond Joys
D: Sausage & Bean Casserole & Herb Dumplings
DD: Popcorn
Defrost hotdogs & 3 whole chickens,
Bake sandwich loaf for breakfast toast & make cauliflower puree

Wednesday
B: Scrambled Cauliflower Eggs Bacon & Sourdough toast (of course mine will be whole eggs, cream & full fat raw cheese)
Make Reuben Mac, Bake Rye Bread & Brownies (doubled)
L: Pigs in a blanket, applesauce & potato salad
S: Fruit Kefir Smoothies
D: Garden Salad, Reuben Mac-n-cheese, applekraut, rye bread
DD: Brownies
Make peanut butter balls, season sticky chickens & make quiche

Thursday
B: Rstd Veggie Quiche & Cheesy Egg Pie & Morning Glory Muffins
Rise & Bake Rolls
L: Chargilled Asparagus, Zucchini Tomato & Fresh Mozz salad & Crusty Rolls
Start roasted chicken & cornbread dressing
S: Peanut Butter Balls VIII
D: Roasted Sticky Chicken, Cornbread Dressing & Roasted Broccoli
DD: Blueberry Clafoutis

Friday
B: Vanilla Strawberry Yogurt Parfaits
Start chicken stock
L: Leftovers
S: Spicy Pear Cookies
D: Garden Salad, Salisbury Steak & Potato & Mushroom Bake
DD: Leftovers

Saturday
B: Sourdough Peach Pancakes & bacon
Rise & Bake Rolls for dinner
L: Waldorf Chicken Salad over spring mix & raw cheese
S: Muffins & Ants on a Log
Bake Muffins for breakfast
D: Nourishing Sloppy Joes (x6), rolls,
Butternut Squash Bake
DD: Baked Apples w/apricots & raisins
Make meringues with the kids

Sunday - EASTER
B: Empty Tomb Meringues & Muffins
L: Butternut Mac-N-Cheese with Trees (Broccoli)
S: Pretzels, Apple Slices & Fresh Apple Juice
D: Salmon Couscous Bake, Roasted parsnips & carrots
DD: Chocolate filled Beignets

Nourishing (sneaky) Sloppy Joes & Carpaccio of Zucchini

Nourishing (sneaky) Sloppy Joes
www.cookingtf.com The BEST menu mailer on the web & TF/GF/CF on top of all that

My kids love this sloppy joe recipe. And I love that it’s a great way to get veggies into them in a way they love. When I serve this recipe, my kids normally each eat a full adult serving. This freezes beautifully.

2 Tbs coconut oil
1 cup (or more) cabbage, finely shredded
½ onion, diced
1 celery rib (stalk), finely diced
¼ bell pepper (capsicum), finely diced
1 carrot, grated
½ lb/250 g ground (minced) beef
2 ounces/55 g beef liver, finely chopped or grated, optional
½ cup ketchup (tomato sauce)
1 Tbs rapadura, optional
1 Tbs lemon juice
½ Tbs white vinegar
½ Tbs Worcestershire sauce
½ Tbs prepared yellow mustard
1 tsp salt
Dash pepper
4 or more sandwich rolls, split, optional

In a large skillet, heat the coconut oil over medium heat. Cook the cabbage, onion, celery and green pepper (capsicum) until it is completely soft, about 15 minutes, stirring occasionally. Add beef and liver and brown until meat is no longer pink. Drain if needed. Stir in the ketchup (tomato sauce), rapadura, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10-20 minutes or until cabbage is completely tender and the flavors are blended.

My notes: I threw all the veggies into the food processor to get a nice fine dice. I used 1lb of ground beef, 1tsp pineapple vinegar & 1 tsp apple cider vinegar (instead of white vinegar). I also used a dash of tamari. I am thinking next time I will use some red lentils in place of the ground beef. I bet if they are cooked down and mashed you will never know they are there and I could use less ground beef. Although....I doubled things this time. I need to triple atleast next time. Everyone ate 2 servings and Forrest wasn't even here. (We are 3 adults & 4 kids)

Here is where you can find a great article on feeding children & several other recipes.
http://nourishedmagazine.com.au/blog/articles/nourishing-recipes-for-fussy-children-and-guests

My side dish recipe is from this blog. I used the Carpaccio of Zucchini found here....
http://cooksister.typepad.com/cook_sister/2004/09/whole_salmon_on.html I used zucchini and daikon root.

I used my "sprializer" to cut the zucchini and daikon into thin little "spaghetti" strips. It marinated nicely and I have some leftover for lunch tomorrow.

Roasted Garlic Sausage & Veggie Salad

This is great served over any fresh salad greens....spinach/spring mix or stuffed in a pita.

Ingredients:
1/2 C fresh Lemon/Lime Juice
2 tsp Extra-virgin Olive Oil
1 Tbs Balsamic Vinegar
1/2 tsp Oregano
1/2 tsp Basil
Dash of Salt & Pepper
2 C Cherry Tomatoes, halved
1 C Red Bell Pepper, strips
1 C Green Bell Pepper, strips
1 (12oz) pkg - Roasted Garlic Chicken Sausage (comes fully cooked), diced
1/2 C Feta, crumbled
2 Tbs black olives, sliced
1 Cucumber, diced

Optional: Pita Bread, baby spinach &/or spring mix

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add in the rest of the ingredients & toss well.

Cream Cheese Frosting

This is ...."healthy icing". Not really healthy but better than regular since it contains cream cheese :)

Great on morning glory muffins, carrot muffins....really anything.

Ingredients:
1 lb Cream cheese (homemade, even better)
1/2 C Butter, softened
2 C Confectioners sugar (or sucanat....powdered in a blender)
1 tsp Vanilla Extract

Directions:
Cream together cream cheese & butter. Mix in vanilla, then gradually stir in sugar. Store in the frig after use.

Spinach, Mushroom, Prosciutto Quiche (crustless)

I just made this quiche today....I will upload some pics later.

I had leftover spinach and prosciutto.

Ingredients
6 eggs
1 C Cream
1/2 tsp salt & dash of pepper
pinch ground nutmeg
1/4 tsp cayenne
1/2 C prosciutto, thinly sliced & diced
1 C romano cheese, grated
1/2 C cremini mushrooms, sliced
1/2 pound fresh baby spinach, rinsed and stems removed.

Preheat oven to 425 degrees & butter a deep dish pie pan.

Whisk eggs, cream, spice until well-beaten. Mix in shredded cheese

Saute mushrooms in EVOO over medium-high heat until soft; add to prepared pie pan
Add spinach to saute pan and cook until wilted;
drain/squeeze out moisture from spinach; add to pie pan

Sprinkle prosciutto evenly over mushrooms/spinach

Pour egg/cheese mixture over mushrooms and spinach and place quiche in oven

Bake at 425 degrees for 15 min and then turn down heat to 300. Bake an additional 30 minutes.

Remove from oven and allow to set for 5-10 minutes before serving

Pumpkin Bread

This is NOT TF/GF (not soaked and uses wheat flour)

Dry Ingredients:
3 ½ C White Whole Wheat Flour
2 tsps Baking Soda
2 tsps Salt
1 tsp Baking Powder
2 tsp Ground Nutmeg
2 tsp Ground Ginger
1 tsp Ground Cloves
3 tsp Ground Cinnamon

Wet Ingredients:
2 C Muscadavo or Brown Sugar
1 C Honey, raw
1 C Coconut Oil (liquefied)
4 eggs, beaten
2 Tbs Molasses, blackstrap
30oz Pumpkin Puree (plain)
½ C Pineapple Juice (unsweet) or water

Instructions:
Preheat oven to 350 & Grease 2 loaf pans

Combine all dry ingredients in a medium bowl.

In a kitchenaid mixer (stand mixer) with the whisk attachment….add eggs & beat. Once beaten, slowly drizzle in oil and emulsify until all combined. Add in the rest of the “wet” ingredients until well combined.

Change to mixer attachment and proceed to add in the “dry” ingredients ¼ cup at a time until all flour is incorporated.

Pour into 2 greased loaf pans

Bake for 90 minutes.

Golden Sweet Cornbread (not TF/GF)

This is my families favorite cornbread recipe.

This is NOT NT/TF & NOT Gluten Free.

I use Karina's Skillet cornbread when I need GF.

But for those who can eat anything....here you go. I serve this mostly with my Chicken Taco Soup :) ENJOY!

Golden Sweet Cornbread

Ingred:
1 C WW Flour (I use Hard white)
1 C OG Cornmeal
2/3 C Sucanat
1 tsp Sea Salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup virgin coconut oil

Preheat oven to 400 degrees F. Lightly grease a 9 inch round cake pan with Cococnut oil.

Combine dry ingredients in a large bowl. Add in egg & oil (best emulsified together first) and milk to the dry ingredients...until well combined. Pour batter in prepared pan.

Bake for 20-25 minutes or until toothpick inserted come out clean.