Tuesday, April 7, 2009

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!

Saturday, April 4, 2009

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)

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

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

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

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

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

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

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

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.

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.