Turkey Brine

This recipe is enough for a 6lb turkey breast.....so scale accordingly (see end of recipe). I got this recipe from my friend Kerry Ann. She is the owner of Cooking Traditional Foods - A wonderful traditional foods weekly menu mailer.

3 qts Water
2 C Apple Juice
4 Oranges, quartered
2 Lemons, quartered
1 C Kosher or Sea Salt
1 C Rapadura, Sucanat or Sugar
1 Tbs Black Peppercorns
4 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
4 Bay Leaves

Warm enough water to dissolve the salt & sugar. Cool to room temp and add in remaining ingredients. (squeeze citrus to release most of the juice as you are adding it) Place all into a non-reactive container like a stockpot. Rinse the turkey and place into the brine. Cover and Refrigerate, turning occasionally, for 12+ hours...no more than 24hrs.

If you need more brine, be sure to use 1/2 C salt and 1/2 C sugar for every additional gallon on water needed to cover the whole bird. This ratio is what makes it penetrate and get so moist and flavorful.

Spicy Steamed Shrimp

Tonight was my 2nd daughter's B-day....she turned 8. At our house you get to pick what you want to eat all day on your birthday.

For dinner she wanted Spicy Steamed Shrimp, Buttered Brown Rice, Broiled Asparagus, Raw carrot sticks and fresh orange slices. Not bad choices....not sure I would have put these together. But it was a wonderful meal.

The shrimp was REALLY good so I wanted to get down what I did...since it doesn't match anything on paper. :)


Spicy Steamed Shrimp

Ingred:
1 1/2 C Stock (Shrimp, mild chicken or veggie) or Sub with water.
1 1/2 C Apple Cider Vinegar
1 stick of butter, 8oz
3 tsp Sea Salt
6 Tbs of Old Bay Seasoning
3lbs of Shrimp, deveined shell on

Directions:
1. Combine first 5 ingredients in a saucepan. Bring to a boil.
2. Add shimp, stir gently to coat. Cover: Steam until pink, usually less than 5 minutes. I did stir twice during the time to coat well. I think necessary because my pan was taller than it should have been. They needed to be coated more.

Serve Immediately.

I served on a platter with a little sprinkle of old bay on top.
Serve with sides pf clarified butter, lemon and homemade cocktail sauce.

Don't toss the sauce from the shrimp...it is wonderful over some steamed rice!

Our Thanksgiving 2009 Plans

This year I am doing most of the cooking but not at my house at my in-laws. I am trying to do everything possible ahead of time. The day of will be at their house...which is not baby/kid friendly with my 5 kids! So...not easy. I have planned lots of activities (see bottom) to do with the kids while the turkey is cooking to keep them busy and not overwhelm Grandma & Grandpa with our presence.

I am only cooking for 12 this year so I am not making very many sides/extras. 12 really is easy since I cook 3x's a day for 7 :) This is certainly not the most TF/NT thanksgiving plan but it is what works for our family especially feeding extended family who don't eat just like we do. I am happy when I get them all to drink homemade egg nog :)

Most of these recipes are the same that I use year after year. I do make changes often (my copies are well worn and written on....if I have time I will type these up with my changes. Nothing big...just a little more TF and using fresh whenever possible)

We will be arriving in the late morning so I am bringing our brunch with us and eat shortly after we get there.

Brunch
Caramel Apple Breakfast Casserole
Orange Citrus Salad - Just basic fresh oranges, tangerines and grapefuit with lots of raw honey on top.
Fresh Orange Juice - we were blessed recently with fresh oranges of a friend's (neighbor's) tree. :) Nothing better than picking them yourself.

Appetizers
Spinach Dip in Pumpernickel Bread Bowl
Relish Tray
Cheese Ball and crackers
Deviled Eggs - I use the recipe straight out of NT
Spiced Walnuts

Turkey & Sides
Turkey Brine
Maple Riesling Turkey
I use Kerry Ann's recipe for the Brine and then Martha's Turkey recipe...hence the 2 different links :)
Mashed Potatoes - Brittany's specialty...lots of cream, butter & cream cheese!
Turkey Gravy
Sweet Potato Casserole w/Marshmallows - MIL loves....I can't make healthy..so I let her buy it :)
Fresh Green bean/Wild Mushroom Casserole
Oyster Cornbread Dressing I will use my homemade cornbread recipe and homemade chicken broth.
Cranberry Sauce
Pumpkin Bread This is not soaked but so good. I use fresh pumpkin and sucanat. I have a soaked recipe but I haven't had a chance to try it out yet.
Rolls

Drinks
Apple Cinnamon Spiced Iced Tea
Coffee & Cream
Apple Cider
Homemade "Raw" Egg Nog

Dessert
Caramelized Pear Cheesecake
Pineapple Upside-down Cake - This is a specialty by my daughter Brittany.
Cut Out Sugar Cookies
Apple Butter Pumpkin Pie I use fresh pumpkin and raw cream....so yummy!

Activities......to be added later...baby won't let me type anymore...think....turkey crafts, apple bobbing, thanksgiving trivia and coloring pages.

Meal Plan - Oct 26th thru Oct 31st

Monday Oct 26th
B: Scrambled Eggs, Cheese, Bacon, Pumpkin Bread & Fruit
L: Roasted Veggies & Chicken Quesadillas, Avocado, Sour Cream & salsa
D: Crockpot Coconut Beef Stew, Butternut Risotto & WW Rolls
DD: Cream Cheese Brownies

Tuesday Oct 27th
B: Caramel Apple Breakfast Casserole & Vanilla Yogurt
L: Sandwiches & Fruit
D: Taco Night (Lentils)
DD: Fried Bananas

Wednesday Oct 28th
B: Baked Oatmeal
L: Cheesy Nachos w/Leftovers
D: Homemade Mushroom & Pepperoni Pizza

Thursday Oct 29th
B: French Toast, Sausage & Pears
L: Antipasto Salad
D: Sneaky Mac-N-Cheese w/Steamed Broccoli
DD: Apple Crisp

Friday Oct 30th
B: Out
L: Leftovers
D: Crockpot Chicken Taco Soup & Sweet Cornbread

Saturday Oct 31st
B: Dippy Eggs, Toast & Fruit Salad
L: Hummus, Raw Veggies & Sandwiches
D: Leftovers, Pumpkin Bread & Whole Pumpkin Custard

“Stumpified” Duggar Tater Tot Casserole

Ingredients:
2 Tbs Coconut Oil
1 Medium Onion, chopped
2 Tbs Garlic, Minced
1 lb ground turkey
10oz bag Frozen Broccoli
1lb Cremini Mushrooms, sliced
3 C Shredded Cheese (your fav) - divided
1 ½- 2lb bags tater tots
2 cans cream of mushroom soup (even better homemade)
1 can evaporated milk (or sub cream)
Salt & Pepper
Basil
Parsley

1. Preheat oven to 350 degrees
2. Combine Soup & Milk in a bowl. Set aside.
3. Caramelize Onions & Garlic in Oil
4. Add ground turkey & brown. Season with S/P, Basil & Parsley as you go.
5. Sautee Mushrooms in another pan in coconut oil
6. Assemble in a 9x13 casserole…..spread evenly and layer
** Onions/Ground Turkey Mixture
** Frozen Broccoli (no need to defrost)
** 1 ½ Cup Shredded Cheese
** Sauteed Mushrooms
** Frozen Tater Tots
7. Pour soup/milk mixture evenly over the whole casserole.
8. Bake for 45 minutes, then top with the last 1 ½ C of cheese and bake until
cheese is melted and bubbly (approx 10 more min)

Meal Plan - Oct 19th thru Oct 25th 2009

Hello all....I am back. Not sure for how long but I am going to try to be more faithful in posting on this blog. As you can tell from my title...I am a Procrastinating Perfectionist...so I tend to be all or nothing.

Monday, Oct 19th
B: Caramel Apple Breakfast Casserole
L: Egg Salad Sandwiches
D: Navy Bean Soup & Homemade WW Rolls
DD: Applesauce Cupcakes

Tuesday, Oct 20th
B: Pumpkin Bread & Fruit Salad
L: Sandwiches, Carrots, Red Peppers & Hummus
D: Maple Meatloaf (x4), Mashed Potatoes, Green Beans & Cranberry Sauce
DD: Whole Pumpkin Baked w/Custard

Wednesday, Oct 21st
B: Baked Oatmeal
L: LEFTOVERS
D: Crockpot BBQ Chicken & Leftover Veggies
DD: Brownies

Thursday, Oct 22nd
B: Dippy Eggs, Toast & Fruit
L: Roasted Veggie & Chicken Quesadillas
D: KIDS ONLY - Pizza
DD: Popsicles

Friday, Oct 23rd
B: OUT
L: OUT
D: Green Salad, Coconut Beef Stew and short brown rice
DD: Apple Crisp w/Vanilla Ice Cream

Saturday, Oct 24th
B: Elvis Pancakes BUT...I am going to use the basic spelt blender pancakes as the base & Bacon
L: LEFTOVERS
D: Zucchini Rolatini w/Butternut Cream Sauce
DD:

Sunday, Oct 25th
B: Pumpkin Berry Muffins & Roasted Veggie Quiche
L: OUT
D: Roasted Portabellas, Onions, kale & Peppers, Brauts on the Grill, Hoagie Rolls, Roasted Sweet Potato Coins
DD:

Caramel Apple Breakfast Casserole

This recipe originated from the $5 Dinner Mom Erin. I made a few little changes to make it more TF.

Here is my version.

Ingredients
6 large eggs, local & free roaming
1 cup milk, raw & soured
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger...even better a little minced fresh

5 medium or 4 large apples, peeled and diced
1/4 cup butter
1/4 cup brown sugar (I used Muscovado)
1 tsp cinnamon ($.05)
6 slices of bread, sourdough & a little stale

Directions
1. In a mixing bowl, whisk eggs, milk, cinnamon, nutmeg and ginger.

2. Peel, cut and dice the apples. (I used my PC corer/slicer...then put the cores & peels on the stove with a little spices to simmer and make the house smell so YUMMY)

3. In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. Toss with diced apples.

4. In a greased 9x9-inch glass baking dish, tear 3 slices of bread and add to the bottom. Then add a layer of the diced caramel apples.

5. Tear the other 3 slices of bread and place on top of the apples.

6. Pour egg/milk mixture into the baking dish and press down a little. Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).

7. Preheat oven to 350.

8. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

9. Serve Caramel Apple Breakfast Casserole with a little maple syrup and butter.

I can see this with some thick vanilla whipped cream or even ice cream.


Reviews from the Family this morning :)
Renee: Really good...but I need to double next time cause I am still hungry and it is all gone.
Forrest: Good but wanted more sweets...like powdered sugar on top. He is my SWEETIE!
Brittany: Liked it and even had seconds
Madalynn: Hot & Yummy but wanted more apples
David: Good, gone and now I want a cold chicken leg from last night.
Ellie: Yuuuummmmmmm(toddler mouthful talk)
& Abbie: Drooled from Daddy's lap

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.

Morning Glory Muffins

Lots of yummy ingredients make up these muffins. These are a kid favorite at my house.

Ingredients:
4 C Freshly ground White WW flour (GF- Pamela's Baking Mix)
2 1/2 C Sucanat
4 tsp Baking Soda
4 tsp ground cinnamon
1/2 tsp sea salt
3 C Carrots, shredded
1 C Pineapple, crushed w/juice
1/2 C Raisins
1/2 C Craisins
1/2 C unsweet flaked coconut
1 apple,peeled, cored & shredded
3 eggs
1 C Virgin Coconut Oil (emulsified w/egg)
1 1/2 C unsweet applesauce
2 tsp Vanilla extract

Preheat oven to 350 degrees.

In a large bowl mix together flour, sucanat, baking soda, cinnamon & salt. Stir in carrots, raisins, coconut & apple.

In a separate bow, beat together eggs & oil until emulsified, add then mix in vanilla. Stir eggg mixture into the carrot/flour mixture just until moist. Do not overmix or your muffins with be too dense and tough.

Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Great with cream cheese frosting

Meal Plan – March 20th - 29th

Sorry...life has been crazy. My plan last week changed TONS.....so you will see repeats this week that were never made. The next 2 weeks are even worse so my plan includes lots of "quick meals", freezer meals and planned leftovers.

I PROMISE to get back to adding in recipes and links soon. Feel free to leave me a comment if you want any specific recipes first. I will focus on them. I have had several requests for the Morning Glory Muffins. The original recipe is off allrecipes.com I have only made it once and haven't perfected them yet. I am trying them again next week and should be able to post then. :)

This week has been busy so many plans changed and were put off until this week. I planned for the next 9 days because it is going to be crazy next week.


Meal Plan – March 20th - 29th

Thursday Night
P: Clean out frig & Make Menu plan

Friday
B: Leftovers
P: Make dough for Rolls tonight, bread Mon, Rolls Tues. Make Pear cheesecake
L: Pear Gorgonzola Salad (Spring Mix)
P: Shape rolls & set to rise
S: Fresh Oranges & Pretzels
P: Bake rolls & make salad for kids. It is movie night for us at church. Brittany is babysitting so she will make the rest of dinner
D: Garden Salad, Mac-n-Cheese, Steamed Broccoli
DD: Ice Cream
P: Bake Muffins, drain yogurt & make fruit salad

Saturday
P: Mix in honey & spices to yogurt cheese
B: Morning Glory Muffins, Yogurt Cheese & Fruit Salad
P: Make veggie salad so it will marinate today
L: (Late breakfast)
S: Muffins Leftover muffins & Ants-on-a-log Madalynn makes logs & I prep crust for cream puff
D: Mediterranean Veggie Salad w/Rstd Garlic Sausage in Pita Bread
P: Make quiche & egg pie, Start macaroons, Defrost beef, turkey, lamb, Make Cream Puff to chill overnight

Sunday CHURCH
B: Veggie Loaded Quiche, Egg Cheese Pie & Leftover Muffins
L: PB&J’s, Apples
P: Finish Macaroons & Make meatloaves (freeze one)
S: Overnight Macaroons
P: dinner- make dressing, prep beans & potatoes
D: Caesar Salad, Maple Glazed Meatloaf, Sauteed Green Beans, Mashed Potatoes
DD: Pan Cream Puff
P: defrost chicken breasts & bratwurst

Monday
Forrest makes breakfast & I poach chicken & shape/rise bread
B: Blueberry/Chocolate Chip Pancakes, Breakfast Sausage
L: Waldorf Chicken Salad on Spring Mix, Sauerkraut
P: Bake bread
S: Fried Bananas w/chocolate syrup
D: Bratwurst w/Apple Sauerkraut, sautéed kale & crusty bread
P: Defrost zucchini muffins

Tuesday
B: Cereal/Milk & Zucchini Pineapple Muffins w/cream cheese frosting
L: Leftovers
P: Shape/Rise rolls
S: Carrots & Ranch Dip
P: Bake rolls & make cookie dough
D: Sweet Potato Coins, Squash Casserole & Rolls
DD: Spicy Pear Cookies
P: Make yogurt popsicles & start crockpot oatmeal

Wednesday
B: Crockpot Oatmeal Pudding
L: Sweet Potato Apple Spinach Salad
S: Chocolate Coconut Pudding Pops
CHURCH
D: Leftovers
P: Defrost sprouted beans & Make cornbread (double)

Thursday
B: Scrambled Eggs, Toast & Fresh Oranges
P: Start taco soup
L: Leftovers
S: Fruit Kefir Smoothies
D: Crockpot Chicken Taco Soup & Cornbread
P: Defrost waffles, Bacon, chicken stock & chicken. Soak rice for dinner

Friday
B: Waffles leftover from freezer & Bacon
P: Hardboil 2 doz eggs
L: Leftovers – Taco Soup
P: Start brown rice
D: Spinach Salad w/Warm Bacon Dressing, Bourbon Chicken, Stir-fry veggies, Brown Rice & Kimchi
P: Save qt of rice for breakfast, Freeze the rest, Defrost qt of sausage lentils

Saturday
B: Caramelized Apple Rice Pudding
L: Honey Sausage Lentils
S: Crispy Nuts & Yogurt
D: Out
P: Defrost orange bread & chicken, Make citrus salad

Sunday
B: Pear Orange Bread & Citrus Salad
L: California Melts & Deviled Eggs
P: Prep cornbread stuffing
D: Garlic Lemon Stuffed Chicken, Roasted Broccoli & Cornbread stuffing
DD: Mocha Meringues

Getting back into the swing - March 8-14th

Ok....Baby is now almost 3 months old so I am TRYING to get back into the swing of things. :)

Here is my plan for this week.

Week of March 8-14th

Sunday
B: Mushroom, Bacon & Feta Quiche, Tomato, Bacon Quiche
Pear Orange Quick Bread
L: Egg Salad Sandwiches, Sauerkraut and fresh oranges
S: Carrots & Ranch
D: Crockpot Honey Ribs, shoestring potatoes, Apple coleslaw
DD: Peanut Butter Balls

Monday
B: Cereal & Milk, Leftover Quiche
L: Spicy Chickpea Soup & Crusty bread
S: Peanut Butter Balls
D: Mediterranean Tuna Noodle Casserole
DD: Spicy Pear Cookies

Tuesday
B: Sweet Potato Pancakes & Sweet Sausage Patties
L: Leftovers
S: Deviled Eggs
D: Crockpot Garlic Pork Roast, Sweet Potatoes, Onions & Rolls
DD: Pineapple Upside Down Cake

Wednesday
B: Scrambled Eggs, Bacon & Toast
L: Out - Church
S: Strawberry Banana (green) Smoothies on the way to church
D: Crockpot Chicken & Dumplings, & Garden Salad
DD: Brownies

Thursday
B: Morning Glory Muffins & Fruit Salad
L: Mac-N-Cheese & leftover veggies
S: Overnight Macaroons
D: BBQ Turkey Meatballs, Sauerkraut, Steamed Broccoli & Egg Noodles
DD: Chocolate Coconut Pudding

Friday
B: Apple Cinnamon Oatmeal Pudding
L: Leftovers
S: Apples & Peanut Butter
D: Comforting Beef Casserole
DD: Baked Apples & Apricots

Saturday
B: Leftovers
L: (late lunch/dinner) Mediterranean Veggie Salad with Roasted Garlic Chicken Sausage on Pita Bread
S: Blueberry Banana (green) smoothies on the way to church
D: Church
DD: Ice Cream Out (after church)

Butternut Chili & TFRecipes.com Menu Mailer

Last night it got a bit chilly in our house....it was down in the 40's overnight with our windows open. For those who don't live in Central FL....this is what we call "chilly". I wanted to make some chili for dinner tonight to warm us up.

I remembered reading a yummy recipe in my recent Traditional Food Menu Mailer. Kerry Ann is now offering all the favorite recipes from Volume 1 of her Menu Mailer in a NEW BOOK! Check it out.

We used the recipe below...of course with some of my own changes.

I am doing a fast from red meat this week so I made this vegetarian. So...first no beef, no liver and no beef broth (subbed water). Second I used canned (lazy) beans...1 Kidney and 1 Black. I always add more spices on top of what is listed...I doubled the cumin & chili powder then added in oregano, cinnamon & a little cocoa powder. I served it over sweet cornbread with sides of shredded cheddar cheese & sour cream.

Families Verdict: I LOVED it. I may add more spices next time...I like things HOT. My DH liked it and wouldn't mind it again. The others kids..can take it or leave it....they enjoy the cornbread, butter & sour cream more than the beans/veggies.

Beef and Butternut Chili

Hands-on: 20 minutes
Hands-off: 15 / 15 minutes
Serves 4

1/3 pound dry small red or kidney beans or 1 can, drained
3 Tbs coconut oil, tallow, butter or ghee
½ - 1 pound ground beef of stew meat
2-4 ounces ground beef liver, optional
1-2 onions, diced
2 garlic cloves, pressed
2 (14½-ounce) cans diced tomatoes, undrained
1 Anaheim chili, chopped or 1 (4-ounce) can green chilies
½ butternut squash, peeled and cubed
1 cup beef stock
½ Tbs cumin
½ Tbs chili powder (adjust to your preference)
1 tsp salt
Dash pepper
1 cup frozen corn kernels, thawed, optional

In a crock-pot, cover the beans with water and place on ‘keep warm’
overnight with the lid off. The next morning, drain and rinse then recover
with water. Cover and cook until tender. Drain and set aside.
In a Dutch oven or soup pot, heat the oil over medium-high heat. Cook
the beef, liver and onion while breaking up the beef until it is no longer
pink. Stir in the reserved beans, garlic, tomatoes, green chilies, squash,
stock and spices and bring to a boil. Cover, reduce the heat and simmer
for 15 minutes. Stir in the corn and cook another 15 minutes or until the
squash is tender and the chili is thickened.

Serve with cornbread. Stretch this meal by using a half-pound of meat,
add extra beans, use a large butternut squash and add an extra can of
tomatoes.

Chicken Taco Soup

This is a great easy meal to make with leftover chicken.

Ingredients

* 1 onion (small), diced
* 1 can pinto beans
* 1 can kidney beans
* 1 can black beans
* 1 can corn (or equiv. frozen corn)
* 1 bottle of beer
* 2 cups stock (chicken or beef)
* 1- 32oz can Fire Roasted tomatoes, diced
* 3 tbs Fajita seasoning (or taco seasoning)
* 2-3 chicken breasts(frozen bagged) or 3 cups leftover diced chicken

Put canned stuffs in cooker, mix with seasoning, place chicken on top covered by liquid, cook 4 hours on low, take out chicken to cool to cut up, add back in for 2 hours then serve with sour cream, cheddar cheese and serve over sweet cornbread.

If using leftover chicken, start after you cut up the chicken...mix everything together.......only takes 2 hours.

This is easily doubled, tripled and freezes great.

Thanks & Meal Plan - Jan 1-20th

Thank you to everyone for your thoughts and prayers. Our new baby, Abigail, is doing wonderfully and completely healed from her pneumonia. We are just now trying to get our life back to normal after this crazy holiday season, birth and hospitalization.

I made a new meal plan for January. It feels good to get back in tot he swing of things. Many meals are still from the freezer but I am enjoying doing some cooking from scratch too since my recovery is going well. I am still keeping meals fairly simple and I was able to do a plan from Jan 1st thru the 20th. I am hoping to get the rest of the month done in a few days.


Thursday - Jan 1st
B- Cinnamon Rolls, Citrus Salad, Eggs & Bacon
L- (late breakfast)
D- Ham & Northern Bean Soup, 5 Min Bread
DD- Banana Fritters

Friday – Jan 2nd
B- Caramel Apple Rice Pudding, (leftover cinnamon rolls) and Citrus Salad
L- Leftovers
D- Baked Ziti Florentine w/sausage & Breadsticks
DD- Brownies

Saturday – Jan 3rd
B- Cereal & Citrus Salad
L- Zucchini Beef Bake
D- Church
DD- Ice Cream

Sunday – Jan 4th
B- Blueberry French Toast Casserole
L- Egg Salad Sandwiches & fresh veggie/Dip
D- Crockpot Beef & Butternut Chili (Menu Mailer www.cookingtf.com) & Sweet Cornbread
DD- Chocolate Chickpea Cake (Menu Mailer www.cookingtf.com)

Monday – Jan 5th
B- Veggie Loaded Quiche, Muffins & Broiled Grapefruit
L- Leftover
D- Smoothered Steak, Mashed Potatoes, Gravy, Sautéed Kale & Rolls
DD- Chocolate Banana Pudding

Tuesday – Jan 6th
B- Waffles, Bacon & Tangerines
L- Roasted Veggie Wrap
D- BBQ Chicken Sandwiches, apple coleslaw, sweet potato coins
DD- Brownies

Wednesday – Jan 7th
B- Baked Oatmeal
L- Mac-N-Cheese, Carrots & Dip
D- Grill Night – Burger, Portabellas, hot dogs, potato salad, baked beans, sauerkraut
DD- Ice Cream Sandwiches

Thursday/Friday – Jan 8th & 9th
Out of Town

Saturday – Jan 10th
B- Peach Oatmeal Pudding & Sausage
L- Roasted Veggie Sausage Pizza
D- Chicken Sukuyaki (Menu Mailer www.cookingtf.com) over Brown rice
DD- Apricot Oat Bars

Sunday – Jan 11th
B- Breakfast Casserole
L- Waldorf Chicken Salad, Apple Sauerkraut, & pickles
D- Sushi Spring Rolls
DD- Banana Fritters

Monday – Jan 12th
B- French Toast, Bacon, caramelized pears
L- Fennel, Pecan, Watercress Salad w/OJ Vinaigrette
D- BBQ Turkey Meatballs, Quinoa, Steamed Broccoli, Sauerkraut (Menu Mailer www.cookingtf.com)

Tuesday – Jan 13th
B- Caramel Apple Rice Pudding and Citrus Salad
L- Sandwiches
D- Crockpot Chicken Taco Soup & Sweet Cornbread
DD- Lactation Oatmeal cookies

Wednesday – Jan 14th
B- Veggie loaded Quiche, Muffins, Grapefruit
L- 7 Layer Mexican Dip & Chips
D- Church

Thursday – Jan 15th
B- Puffed Pear Cranberry Pancake, Chicken Apple Breakfast Sausage
L- Leftovers
D- Crockpot Honey Ribs, Shoestring fries, baked beans, & corn
DD- Chocolate Chip Cookies

Friday – Jan 16th
B- Banana Blueberry Oatmeal Pudding
L- Mushroom, Blackbean & Cheese Quesadillas
D- Smothered Steak, (Menu Mailer www.cookingtf.com) egg noodles & asparagus

Saturday – Jan 17th
B- Dippy Eggs, toast, bacon
L- Pear Gorgonzola Salad
D- Teriyaki Salmon Patties, Rstd Butternut squash, Blackbean/mango salsa

Sunday – Jan 18th
B- Cheese Dreams, Citrus Fruit Salad
L- Leftovers
D- Ginger Pot Stickers & Wonton Soup
DD- Pear Caramel Cheesecake

Monday – Jan 19th
B- Baked Oatmeal
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
D- Tacos
DD- Leftovers

Tuesday – Jan 20th
B- Banana/Blueberry Pancakes, scrambled eggs & Bacon
L- Roasted Veggie Pizza
D- Apricot Glazed Meatloaf, Sweet Potato Coins, spinach casserole, pumpkin bread
DD- Brownies