getting it together + a cobbler

it's funny how sweet the mess seems when the mess maker is gone for awhile.  hendrix has been spending some much needed quality time with his aunt theresa yesterday and today.  turns out, my big idea of how wonderful it would be to have him all to myself for three months was not so wonderful all of the time. this momma needs a moment to get some things done in peace and quiet. so, there is no {garden}REVOLUTION picture today, but there will be later this week.  instead, how about a one cup cobbler recipe?  fruits are coming into season and are darn cheap at the grocery stores now, as well.  this is one of my favorite things to do to fruit besides just eat it.  i learned of the one cup cobbler from elle {lien} lynch at our cooking class last year.  after quick research, i learned that i had really been missing out and apparently this is totally a well known way to make cobbler. so in case you have been missing out, too.....

one cup cobbler
1 stick of butter
1 cup of flour
1 cup of sugar
1 cup of fruit {use up to 2 cups if using small fruit like mulberries}
1 cup of milk
in a 375 degree oven, melt the butter in a baking dish.  meanwhile mix the flour, sugar, and milk in a bowl. remove baking dish with melted butter from the oven.  pour the batter into the pan.  in the middle - dump your fruit.  bake for an hour. enjoy.  with ice cream, preferably.

things i love this week

i just love one thing this week.  well, only one is worth mentioning...i love the dads this week. in honor of father's day this sunday, i made these for mike....

mostly, because he loves them.  he has actually said that he needs to do something about his "pickled egg mania".  he probably has a dozen a week. so, yeah, he probably should do something about his "pickled egg mania".  i also made them for him because he gave me this...

and after a long day at work and a long dinner listening to hendrix talk non-stop...he hoes my garden...

happy father's day to all the dads, especially my own dad,  my brother, my uncle ed, and mike. us, moms, thank you. xoxo.

.....

hot pickled eggs {makes 2 quarts}

1 dozen eggs, boiled and peeled

4 hot peppers

1 onion chopped

4 garlic cloves

4 c. white vinegar {5% acidity}

1 t. pickling salt

2 t. pickling spices

2 quart mason jars + lids

sterilize jars for 15 minutes in boiling water.  remove jars from water and divide eggs, onion, garlic, and peppers into two jars.  meanwhile, bring vinegar, pickling spice,  and salt to a rolling boil for 2 minutes.  let lids sit in water you sterilized jars in, for about 1 minute.  remove and dry.  pour hot brine over eggs and screw lids on....allow to cool to room temp.  place jars in fridge.  eggs will be ready to eat in 8 days.  good for 2 months in the fridge.

.....

here are this week's post in case you missed you them:

all purpose dough

face lift

garden update

father's day menu

GSW:four {father's day edition}

the twins are merry

sunday is father's day, folks.  so stock up on beers.  take the kids out of the house. come back. grill some steaks and tell dad you love him.  this week for the {garden says what?} meal plan i am going to include a few recipes for father's day, plus some dinner ideas for next week.  you'll notice some new veggies + herbs on the dinner menu...beets, basil, green beans, and more.  the early spring has been good to us here in nebraska so even some early zucchini has been making appearances at the markets.  i know i already have cherry tomatoes getting ready to ripen. so, enjoy!

{FATHER'S DAY}

breakfast: chicken fried steak + eggs with hashbrowns
and guinness bloody mary's

lunch: fancy hot dog bar

dinner: grilled rib eyes with stuffed tarragon mushrooms
and horseradish swiss chard

dessert: sour cherry pie

.....
1. shrimp tarragon rolls with roasted broccoli
prepare the shrimp as directed in the recipe but instead of making it crostini style just fill hollowed out hoagie rolls with your filling.  roast broccoli your favorite way and enjoy!

2. beet, arugula, and goat cheese grilled cheese with tarragon bean salad

3. sausage stuffed swiss chard with roasted spring potatoes
potatoes are ready!! i like to toss mine in olive oil, salt, pepper, and lots of fresh herbs before roasting.

4. french onion burgers with beet + potato chips
simply mix 1 pkg. on onion soup mix in with 1 1/2 lbs of ground meat and a bit of worcestershire sauce.  form into patties and cook.  meanwhile, saute mushrooms.  construct burgers with mushrooms and provolone cheese. serve with chips.

5. grilled chicken with zucchini ribbon salad


it's summer.  have a cocktail....
basil tarragon mojitos

snack time is all the time...
emerald hummus

....
i'll be back tomorrow with {things i love this week} and then i will be signing off early to enjoy the weekend with some of my favorite people.

all purpose dough

it's so great...the recipe in written on the inside of my cupboard

i know i have been to prone wax poetic about my go to pizza dough recipe before, but i am back to talk about it's magical powers.  recently, i have discovered that with some slight changes in prep...i can use the dough to make homemade naan or pita bread.  i try to quadruple the recipe when i prep it so that i can use one batch immediately and refrigerate/freeze the other three batches for later use.  i have a standard size food processor and i can make two batches at a time in mine.   also, my husband prefers plain white but i have successfully subbed in whole wheat flour for up to half the flour called for in the recipe.  enjoy, i hope this encourages more of you to make your own doughs.
.....
all purpose dough {makes one batch}
2 1/2 teaspoon active dry yeast
1 teaspoon sugar
2/3 c. very warm water
1 2/3 c. flour
3/4 teaspoon salt
3/4 teaspoon olive oil
combine yeast, sugar, and water.  let proof for ten minutes or until it is nice and foamy.  meanwhile, quickly mix flour and salt in food processor with a couple of pulses.  pour yeast water and mix until a ball forms.  drizzle olive oil and pulse for a few more seconds.  turn dough ball out into a lightly greased bowl and cover with a towel. proceed, as directed, below...
.....
pizza: simply let dough rest to room temp.  roll out on a floured surface.  cook on a stone or oiled cookie sheet dusted with cornmeal.  bake crust with toppings at about 425 degrees for 15-25 minutes or until golden and bubbly.

pita: let dough rest at room temp.  separate dough into 4 pieces.  roll out each piece on a  floured surface.  carefully, place each piece on a lightly oiled baking sheet.  cover with a towel and let rise for about 30 minutes to 1 hour or until puffy (this will make your "pockets").  bake at 450 degrees for about 20 minutes or until lightly golden.

naan: let dough rest at room temp.  separate into 2 - 4 pieces and roll out each piece on a floured surface. cover with a towel and let rise for about 20 minutes.   meanwhile, heat about 1/2 inch of oil in a large skillet or dutch oven.  when oil is bubbly and hot, carefully fry each piece of dough on both sides.  takes about 3 minutes for each piece. drain on paper towels and serve.

to freeze or refrigerate:  let dough rest and rise once.  store in a lightly oiled, freezer bag.  good up to a week or so in the fridge.  good for up to 3-4 months in the freezer. 

GSW {garden say what}: menu threeeee!

romaine salad with greek yogurt taztziki

holy smokes.  it is june and the gardens and markets are offering a bit more then just greens and herbs in our part of the world.  but, man oh man, i cannot wait for peppers. and tomatoes, eggplants, green beans, cukes, squash, melon, and pole beans.  so this week's menu is based off what is available, but also a little wishful thinking with what is on sale in the grocery store.  i am also experimenting with the format of the menu presentation this week. let me know your thoughts.  hope this menu helps a little with your planning next week.

menu...
1. stirfry chicken and broccoli rice
{andrea makes this for her family and they love it.  hendrix was there last week and loved it which is amazing since he normally avoids meat.  she reserves the marinade, cooks broccoli in oil in another pan, and adds the marinade to the broccoli when it is almost done.  then she mixes the chicken and rice together and serves on rice}

2. bacon wrapped chicken tenders on romaine with red peppers and tzatziki sauce for dressing
{just make the recipe as directed and use leftover tzatziki sauce from this week's greek burgers, otherwise, it is just as great with a mustardy vinagrette}

3. tacos (your choice of filling - we'll be doing pork because i have some frozen in the fridge) with black beans, rice, mango, and cilantro {this meal is especially easy if you throw some meat and taco seasoning in the crockpot in the morning...even easier if you go vegetarian and fill the tacos with beans + rice or use frozen leftovers}

4. personal pan pizza night: swiss chard with egg, chard & shrooms, chard & sausage
{swiss chard, eggs, cheese, mushroom, olive oil and italian sausage are the building blocks.  let the diners make their own pizza by splitting dough up and rolling out for each diner}

5. homemade sloppy joes with turnip chips and fresh fruit

sweet treat...
homemade pudding pops!
make popsicles with your favorite pudding mix {prepared} and fresh berries.  prepare pudding according to package directions, fill molds 3/4 full, add berries and freeze.  we love lemon pudding  pops with blueberries around these parts.

cool drink...
mint ginger slush

my new favorite potato salad

potato salad, carrots, tzatziki sauce, feta, greek burgers, pita, spinach salad



i love potato salad.  until recently, my favorite was a bleu cheese bacon potato salad.  i also loved one with green beans and arugula.  then a few days ago i had some leftover red potatoes in the fridge....this is what i came up with.  so far, i have served it with broiled salmon one night, at a lunch picnic in the park and greek burgers another night.  this morning, i ate it slightly warmed with a poached egg.  i like it best room temp or slightly warmed, but it is great cold too.

dill, tarragon, and lemon potato salad
6 red potatoes, boiled (or baked) and cut into bite size pieces
3 garlic cloves, minced
juice from one lemon
salt, to taste
2 sprigs of dill, minced
2 sprigs of tarragon, minced
combine until potatoes are just coated.  add a drizzle of a olive oil if it seems to dry.  keeps up to three days in the fridge.

preserve that bounty {spring edition}

can it be that we are already at the point in the growing season where some veggies are going to seed or are so prolific that we need to figure out what to do with it all?  and quick.  here in my part of nebraska, zone 5, we had a very mild winter, early spring, and all around kind of wonky season.  some of the farmer's markets even opened early because farmers needed to harvest and sell.  at our farm we have lots of collards, tarragon, oregano, arugula, kale, spinach, butter crunch lettuce, rhubarb, turnips, and mulberries.  so i have been devising and researching ways to preserve these goodies so that i won't have any regrets later this year when the garden has been turned over and it is too cold to even remember what fresh veggies taste like.....the rest i will harvest and bring to the heart ministry center for one of their pantry days.

pizza pockets...done the lazy and TASTY way.

.....
here's what i have done so far....

arugula pesto: i made some pesto with blanched arugula, olive oil, lemon juice, salt, parmesan, and almonds.  i froze about half the batch in ice cube trays, popped them out {once frozen}, and stored them in a plastic freezer bag.  i can then pop a few cubes into soups, stews, and sauces throughout the year or even thaw for a pizza base.  the rest of pesto will be saved for a pesto potato salad this weekend and pasta for lunches this week.

green stuffed pizza pockets:  i used my basic recipe found here.  this time they were stuffed with kale, arugula, spinach, caramelized onion, mushrooms, and cheese.  i par bake them, cool completely and freeze.  these are great for lunches, camping, road trips, or days when it is too hot to turn the oven on...they can just be popped in the toaster oven and reheated. 

quick lift turnips {middle eastern pickled turnips}:  a friend of mine gave me the book canning for a new generation and i have really been enjoying it.  i highly recommend this book not only because it a good starter to canning, but also shares lots of preservation tips beyond canning, like freezing.  it also has a wide variety of modern canning recipes that are categorized by season. this particular recipe was for a refrigerator pickle so it only took a few days before we able to enjoy our efforts.  i will be also trying a traditional canning recipe for cumin & paprika pickled turnips.

frozen kale: i simply washed my kale, dried it thoroughly, layered it up in a ziploc bag, and froze.  this can be used just as you would use frozen spinach. 

frozen collards: same as above.  also, i am thinking about trying a pickled greens with fresh chilies canning recipe.  i think it could really be great in the winter with some BBQ pulled pork. 

frozen rhubarb: clean, chop, & freeze.  make a pie in january when you really need pie.

rhubarb simple syrup: found here. keeps for about a month or so in the fridge.  add to lemonade, herbal iced tea, or sparkling water.  or better yet add it to cocktails.

what i have plans to do next....
strawberry tarragon jam
tarragon infused vinegar
grapefruit tarragon infused vodka
....these three will be surprise gifts for some of my favorite people in town.  also, if you could see the out of control situation that is my tarragon plant. yowza.

happy holiday + best sandwich

hope your weekend is full of color and playing. photo by cami rawlings.



hooray! it is memorial day weekend.  it is officially SUMMER! our plans include doing nothing, going to a fishing clinic for kids, having cousins over, roasting weenies and smores, and playing in the garden. 
what are you all doing?  either way, i hope it is great and that you try this delicious sandwich....

they had these precious eggplants at aldi this week and even though, it is too early for them here, i had to have one for a taste of summer.  plus, i had a dream about this sandwich.
.....
eggplant, bacon and arugula sandwiches
makes 4
8 slices of bacon
4 slices of fresh mozzarella
1 small bunch of arugula
mayo
8 slices of italian bread
1/2 of an eggplant, peeled & cut into 4 discs
1 egg
flour
breadcrumbs, seasoned with salt and pepper
salt eggplant discs and set aside.  fry bacon and remove from pan.  turn off pan. after eggplant has "sweat" towel off excess moisture.  set up a breading station with three bowls: 1. flour 2. egg beaten with a bit of water 3. seasoned bread crumbs.  dip eggplant discs into flour, then egg, then breadcrumbs.  making sure to thoroughly coat the disc. turn the pan, you fried bacon in, back on and fry up your eggplant.  be sure to only flip when the underside is golden otherwise it will stick.  meanwhile, toast your bread.  fry your eggplants until they are soft and tender in the middle. assemble you sandwiches by spreading mayo on one slice of bread, top with eggplant, arugula, mozzarella, and second slice of bread.  enjoy!!
....
this week's posts in case you missed them:
reinventing leftovers
container gardening & look who likes clementine's
next week's dinner menu plan: 7 dinner recipes, 1 dessert recipe and a cocktail

garden say what?

during the growing season, the menu planning goes a little differently. it starts in the garden.  we all know i am a firm believer in planning a weekly menu.  it makes grocery shopping easier and cheaper.  it makes dinner prep easier. it makes life easier.  i like to have anywhere from 4-7 meals planned depending on my week or week and half ahead.  leaving room for leftovers and dinner out.
right now, i have quite the bounty of  rhubarb, greens and herbs.  perhaps you all are in the same boat...with some asparagus, garlic, and peas (i don't because the rabbits ate mine) thrown in for good measure.  so i scoured the internet for you and this is what i came up with...naturally, it told me to use the word "herby". a lot.

1. collard, bacon and parmesan frittata served with a mixed green salad
2. kale cobb salad
3. pork chops with cherry rhubarb sauce on polenta with herby, sauteed sugar snap peas on the side
4. tarragon salmon with asparagus (use fresh herbs throughout the recipe)
5. collard, potato and sausage gratin* with an herby salad (see below)
6. pork tacos* in lettuce wraps with cilantro rice (see below)
7. linguine tossed with kale pesto

and for dessert?
rhubarb cinnamon polenta cake

need a cocktail?
spring smash::strawberry rhubarb cocktails with honey whiskey

enjoy these late bites of spring.  soon, the summer stuff comes in....
.....
collard, potato and sausage gratin
2 potatoes, thinly sliced
1 small bunch of collards, cleaned and chopped
3 italian sausage links, chopped
1 cup of shredded mozzarella
1 cup of shredded parmesan
salt
pepper
olive oil or butter
1 cup of milk
heat oven to 375 degrees.  in skillet, brown sausage and cook through.  meanwhile, combine cheeses in a small bowl.  grease 9x13 dish and cover bottom with a 1/3 of the potatoes.  season with salt, pepper, and a drizzle of olive oil or bits of butter.  scatter 1/3 each of the collards, sausage, and cheese (in that order).  repeat twice.  ending with cheese on top.  pour milk over layers, cover with foil, and bake one - 1 1/2 hours (depending on the thickness of your potatoes) or until potatoes are fork tender.  enjoy.

slow cooker pork tacos
1 boneless, pork shoulder roast
1 small can of tomato sauce
1 teaspoon of dried oregano
2 - 4 cloves of garlic, chopped
3 T. of chilies in adobo sauce, use sauce only and add up to two chilies (they are HOT!)
combine the tomato sauce, oregano, garlic, and adobo in a small bowl.  spread over pork roast and cook on low in your slow cooker for 8-10 hours.  shred with two forks and serve. enjoy!!

meat + potato + greens = four

last week, i made a (1) venison roast in the crockpot and served it with smashed potatoes and collards.  needless to say, it was delicious and yielded some leftovers.  i love leftovers.  mike hates them.  so i have to get quite inventive.  folks, i present you with my genius....

2.  fried or poached eggs topped with havarti and served over warmed up greens with a side of toast.

3. beef {venison} + cheddar sandwiches with horseradish served with a herby salad.

4.  kale + potato cakes* with rouille served with italian sausages and salad.
.....

recipe for the collards...
drunken collards (thanks, amy!!)
fry 4 slices of bacon in a pan until crispy, add 1/2 finely chopped onion and a handful of chopped portobella mushrooms.  cook until soft, stir in garlic and let sit for one minute. add chopped collards.  add olive oil, if necessary.  saute until just wilted.  splash a shot of whiskey in the pan and stir around. serve warm and enjoy!!

* i just added wilted kale to my mashed potatoes which were already seasoned and ready to go.  i did add some breadcrumbs, as well, to help the cakes hold together in the pan more. also, i made my rouille with mayo, ketchup, chili powder, chopped garlic, fresh parsley, and cayenne pepper.
.....
in other news:
we are done planting!! bbq + a movie to celebrate.
i have a ton on tarragon, oregano, collards, kale, and butter crunch lettuce.  its yours if you want it.
my friend, bryce, told me to start this.
too hot to cook? here's what to do.
i need to scrub my house.
goodbye & good weekend!!

forgot to make lunch

hendrix asked me what was for lunch.  it was 1 pm.  i had completely forgot to make lunch and we had a very empty pantry.  plus, i had a cold so i was in no mood to run to the store that morning. so here is what to make a for a hungry toddler.  thank god for gardens.

1 tortilla
small handful of cooked black beans
chopped spinach
shredded cheddar
cilantro

top tortilla with beans, spinach, and cheese.  bake until cheese melts and tortilla is crispy.  top with cilantro.  call it mexican pizza.  go back to sleep.

meatloaf my kid will actually eat

so my kid will eat pretty much any fruit, vegetable, bean, grain, and eggs in any form.  he will not eat meat or fish.  unless, it is an all beef hot dog or breakfast sausage.  quinoa? sure! barley salad? sure! blueberries? sure! chicken? nope!  i am not overly concerned because i don't believe meat is all that necessary in a diet.  however, i am married to meat lover-mike.  so it can make dinner time tricky.  so i am always making our sides very veggie heavy and adding quinoa or beans, if necessary.  but, friends, i made a meatloaf that my kid ate....apparently hoisin sauce is the trick with this kid.  dude loves it. 

hoisin meatloaf inspired and adapted from this bon appetit recipe and time for dinner cookbook (pages 136-139)
1 1/2 lb. ground meat (i used venison)
6 pieces of bacon, diced
1" piece ginger, peeled and grated
1 large carrot, grated
1 bunch green onions, white and pale parts, sliced thin
1/4 c. hoisin sauce
3/4 -1 c. breadcrumbs
1/2 t. chinese five spice
in skillet, fry bacon until crispy.  remove from pan and add carrots, ginger, and green onions.  cook until soft and golden.  remove and let cool with bacon.  when cooled combine with ground meat, breadcrumbs, hoisin sauce, and chinese five spice.  form into a loaf and bake at 350 degrees for about 30-40 minutes.  during the last ten minutes of cooking time, drizzle another 1/4 c. of hoisin sauce over meatloaf. 
{can be assembled the night before &
makes a great sandwich the next day with a bit of coleslaw on top}
...i served it wirh roasted brussel sprouts and cauliflower drizzled with this ginger-scallion sauce from DALS. and, by the way, that salmon + brussel sprouts recipe is totally worth making. 

dinner pocket

last thursday, we were going to have pizza salad per hendrix's request.  pizza salad is basically flatbread baked with cheese and toppings.  the moment you remove it from the oven you add a bit of arugula, olive oil, and salt...voila! pizza salad.  however, he refused to help with the dinner prep and i wasn't in the mood for pizza salad.  so i made a pizza pocket, calzone, hand pie sort of thing.  they were simple and delicious.  they can also be tailored made for the difficult diners in your home.  if you're into that sort of thing...which i am because i like it when my toddler eats food. this recipe is incredibly versatile.  it can also be made ahead and/or frozen.  feel free to fill with whatever you like or have in the house.

dinner pocket
2/3 cup of very warm water
2 1/4 t. active dry yeast (or one packet)
1 t. sugar
1 1/3 c. flour
3/4 t. salt
3/4 t. olive oil
1-1 1/2 c. shredded mozzarella
1 sliced onion, caramelized
1 1/2 c. baby spinach
6 slices of salami
8 slices of pepperoni
1/2 c. ground beef, browned
parmesan
olive oil
cornmeal
make dough: combine water, yeast, and sugar.  allow to sit for ten minutes to proof (or until mixture is foamy).  in food processor, combine flour and salt.  pour in yeast mixture and mix.  add olive oil and pulse until ball forms.  set aside while you assemble pocket fixings.
make pockets:  preheat oven to 400 degrees. roll out dough and cut into four sections.  fill 2 pockets with onion, spinach, and mozzarella.  fill other 2 pockets with 3 slices of salami, 4 slices of pepperoni, 1/4 c. browned beef, and mozzarella each.  brush each pocket with olive oil and dust with parmesan.  bake on cookie sheet dusted with cornmeal.  bake for 15-20 minutes or until pockets are golden.  if freezing, allow to cool completely then wrap in saran wrap and foil.  can freeze for up to three months.

potato soup

this soup recipe is easy and much healthier than traditional potato soup.  best part? it goes in the slow cooker, of course!!  we had it last night with corned beef sandwiches.  perfect for this rainy weather we are having.

slow cooker potato soup
6 c. chicken or veg broth
4 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4-6 yukon gold or red potatoes, sliced into 1" rounds (i used 6 med. yukon golds)
2 large handfuls of spinach (or other greens)
1 c. skim milk
combine all ingredients except greens and milk in slow cooker.  cook on high for 5 hours or low for 8.  vegetables will be tender when done.  before serving add greens and milk, turn to warm.  serve with grated cheese, if you like. 
{if freezing: do not add milk until right before you serve}

cooking with heart

2 hours.  5 recipes. 4 women. all mothers. yesterday, i met with three women from the pathway program and talked about grocery budgeting, meal planning, and cooking technique.  i also demoed five recipes for them.  we made minestrone, berry oatmeal, chicken "nuggets" & apples, shrimp with white beans, spinach, and feta, and spaghetti with spinach & egg.  it was a really great afternoon.  they all really wanted to be there and wanted learn.  some had more experience than others in the kitchen.  some did quite a bit from scratch cooking already.  some had lots of picky eaters at home.   we were all mothers, though.  so it took no time for us to compare notes on toddlers, picky eaters, and the struggles of feeding all those mouths.  in the end, i do think they enjoyed the class and took something away from it.  they tried all the dishes and even liked the spaghetti with spinach & egg (which i thought was the weirdest dish and would get some "no thank yous").  they agreed that breading the chicken cutlets WAS  totally simple and fast.  they asked how to alter some dishes for picky eaters.  they started to tailor the minestrone soup to their family's taste.  talking with each other about what they were going to add to it when they made it at home.  they were happy for some new ideas to add to their regular shopping and cooking routine.  i was happy to cook and serve food to women making life better for themselves. hell, i was happy to cook and serve food. 
.....
spaghetti with spinach & eggs (adapted from time for dinner)
spaghetti, prepared according to package directions
eggs, one for each eater
spinach or chard
olive oil
garlic, minced
salt
pepper
parmesan
hot sauce
prepare pasta, meanwhile fry an egg for each eater.  toss hot pasta with spinach, olive oil, minced garlic, salt, and pepper.  cook on low until spinach is wilted.  place in bowls and make a well with pasta.  place an egg in each "well", top with parmesan and hot sauce.

case of the mondays + fat tuesday

the rain is making me sleepy and totally unmotivated.  however, i have managed to stick to hendrix's new routine and it is only 8 am on monday morning.  that may be the only thing i accomplish today...and i am okay with that.  hendrix is going to be three soon and with that he has been going through a rough stage of absolute disobediance.  sometimes it is funny (in retrospect)...like when he says "i was being rude" after smearing non water soluble diaper cream all over himself and his belongings.  other times, not so much...like when he drops to the floor in the store and screams "NO" like a pyscho.  so, yeah, we are trying more routine and reward for good behavior.  immediate, tangible consequences for the naughtiness.  hendrix is a good kid 95% of the time.  but, man oh man, does that other 5% really wear me out. i dowloaded this chore chart.  i like it because it is simple enough for him to look at and understand.  also, it highlights the basics that i wanted him and i to work on.
.....

tomorrow is fat tuesday, so i thought i would share one of my favorite, slow cooker recipes. get some confetti and celebrate with these yummy recipes.
Jambalaya
3 pounds Whole Chicken, Cut Up
1 can (14.5 Ounce Can) Diced Tomatoes
1 can (14.5 Ounce Can) Chicken Broth
1 whole Green Bell Pepper, Chopped
2 cups French Fried Onions
¼ cups Hot Sauce
2 cloves Garlic Chopped
2 teaspoons Old Bay Seafood Seasoning
1-½ teaspoon Dried Oregano Leaves
¾ teaspoons Salt
½ teaspoons Black Pepper
1 cup Uncooked Regular Rice
1 pound Shrimp, Peeled And Deveined
Combine chicken, tomatoes, chicken broth, green pepper, 1 cup of French Fried Onions, hot sauce, garlic, seafood seasoning, oregano, salt, and pepper in your slow cooker. Cook on low for 5 hours.
Remove the chicken bones. Stir, if you’d like (shredding the chicken in the process). Stir in the rice and cook on low for about 1 1/2 hours or until all the liquid is absorbed and rice is cooked.
Turn slow cooker to high and add the shrimp. Cook for 1/2 hour or until shrimp turn pink. Sprinkle with the remaining 1 cup French Fried Onions when all done. Enjoy!
*You can just thrown in thawed, pre-cooked frozen shrimp, too.
*If you are making this when your gardens are thriving feel free to use fresh tomatoes, just add some extras all smushed up for their juice.

and for dessert, try this wonderfully easy & delicious recipe inspired from here.
Chocolate Pie
1 chocolate cookie crust, premade (found in baking section)
1 (12 oz) bag of semisweet chocolate chips
1 can of coconut milk, light works great
melt bag of chocolate chips, careful not to scorch the chocolate.  once melted, immediately pour into blender with coconut milk.  blend for a few muntues until completey smooth and blended.  pour into pie crust and let cool & set in fridge for at least four hours or overnight,  serve with whip cream, if you like

i am off to come to terms with my lenten sacrifice...sweets.  i got a sugar problem.  the problem is that i love baking and eating the deliciousness.  i got to stop before i get the diabetes at age 35.
enjoy your monday and i'll see you on wednesday with a full report on tomorrow's cooking class at the heart ministry center.

2325 sack lunches to Omaha youth, 1100 people helped with clothing assistance

those numbers are just a few of the things the heart ministry center pulled off in january.  yes, in one month HMC helped that many people.  now you know why i won't shut up about how awesome they are!!  i was lucky enough to spend some time there last week. it was wonderfully eye opening.  i met some awesome people and am going back to teach a cooking class (finally!) to their women in the pathway program.  ericka, the pathway coordinator, asked me to focus on freezer meals, once a month cooking, meal planning, and budgeting.   these are especially important for the women to learn since most are on food assistance.  the pathway program's main goal is to help the women become self sufficient. so when these women find jobs/get better jobs, the hope is this class, will arm them with the knowledge and ability to budget and meal plan and it won't be so hard to acclimate to losing some of their food assistance.  i want the recipes to be easy, fast, and all the ingredients to be relatively inexpensive, that can be found at any grocery store.  it should also be noted that these women have voluntarily joined the pathway program and chose to attend these classes.  this goes back to what i was saying about people really wanting to learn how to cook and garden. the women are making the choice to make life better for themselves and for their children.  sometimes without the support of  their families. 

i have come up with some freezer friendly meals for breakfast & dinner.  they are:
apricot french toast served with cottage cheese
whole wheat berry pancakes
egg "cups" (those egg meals in a muffin tin all over pinterest)
quiches
lasagnas
minestrone
chili
enchiladas

then for lunches i was going to recommend making big batches of the following, once a week.  inspired from this post. they can also be served as a side at dinner:
lentils
black beans, rice, and spinach
ravolis (the frozen kind, prepared)
hard boiled eggs
black eyed peas (see recipe below)

for some cheap, quick, & easy meals i was going to talk about...
roasting
tacos
grilled cheeses and all the variations
soups + stews

for kid -friendly, but not totally gross meals....
homemade mac + cheese with veggies
mexican "pizza"
homemade whoppers (with ground turkey, whole wheat buns) and sweet potato fries)
spaghetti and eggs (linguine + spinach with fried egg, hot sauce, and parmesan on top)
runza casserole
appetizers for dinner (cheese, fruit, hummus, veggies)
pizza

what do you all think? anything i am totally missing? please share any recipes, tips, or ideas that you have with me. i want to really set the women up for success in the kitchen, for it to be fun, and for the kids to get into it, too.
.....

black eyed peas with leeks (+ variations) inspired by 101 cookbooks 
-- total cost: less than $6, enough for several lunches or as a side to one dinner and as the main dish for a couple lunches
1/2 lb. dried black eyed peas, prepared
3 leeks, cleaned and thinly sliced
olive oil
butter
juice from 1/2 lemon
salt & pepper
small handful, fresh or dried herbs (parsley, tarragon, marjoram are good choices)
heat olive oil + butter in skillet, add leeks and cook until almost caramelized.  add leeks to warmed blackeyed peas.  season with salt, pepper, lemon juice, and herbs.  add more olive oil if too dry looking. serve warm and enjoy.
*great with beef kielbasa or apple chicken sausages stirred in
*make a light soup by adding to veg or chicken broth
*put a poached egg on it
*beautiful with a roasted chicken
*easy protein for a kids lunchbox
* berries are tasty alongside

winter weekend

word on the street is there is going to be snow this weekend.  which is a good thing since it is taking everything in my power to not plant greens in my food garden.  i have found myself having gardening talk with everyone this week.  i desperately need spring to be here, but i also find myself wanting some snow too.  so in the spirit of snow...here is an easy recipe for you to try this weekend:

grated veggie soup (from time for dinner)
4 c. chicken broth, veg broth, or water
2 cups grated veg of choice (i often use onion, carrot, celery, and some greens)
2 T. cream of wheat or grits
2T. olive oil
S&P
parmesan cheese
bring broth to a boil.  stir in veggies and return a boil.  reduce heat, stir in olive oil and grits or cream of wheat...continue to simmer and stir occasionally until soup thickens.  season well and serve with parmesan on top. enjoy!

tartiflette improvised

this is a lovely recipe that i found on pinterest.  i had to improvise it a bit since i was out of wine and wanted to "meat up" the meal a bit.  bacon won't do as dinner for mike...bacon with another meat? just fine. bacon alone? not so much. 
this makes a wonderful cold day dinner.  mike had three helpings...so it's good for the hungry man in your life.  i would serve it next time with a salad to balance the richness.   i used golden potatoes, but yukon or red would work great, too. it reheats well the next day and tastes great for breakfast with a poached egg and fruit. 

tartiflette done easy....
saute 1 chopped onion in olive oil until softened, add 3 italian sausages (cut up) & cook through, add about 4-5 waxy potatoes (skin on/cubed) & 1 - 1 1/2 c. chix broth--cover with lid and cook for about 10minutes or until potatoes become tender. stir in 1/2 c. cream and cook until thick (about 1 min), season with salt & pepper. layer 1/2 the mixture in greased pan top with cheese (i used a bit of leftover ricotta, brie, and parmesan) top with other 1/2 of mixture and more cheese. bake for about 15-20 min. in 350 degree oven until cheese is melted and bubbly. serve with salad.

*a great place to find more dinner ideas made by real people who love to cook is this facebook page some girlfriends of mine started...it is really fun.  check it out!

thankful + recipe

today is much chiller and much more fall.  it is reminding me that with fall, we have harvest and with harvest we have the feeling of gratitude.  here is what/who i am thankful for today. . .

my lovely hendrix in all of his two year old glory---it is really a glorious age
blocks, tractors, and playdough littering my house---it means there is life and love here
tazo tea with honey and milk
mike---who makes all of my dreams come true
my mom friends, andrea + summer---they keep it real folks
fall clothes
pretty blogs and pinterest
melinda + gma---huge helpers while mike is out of town
constant change---it keeps us on our toes

this chili recipe. . .
anna's chili for mike
1 lb. ground meat, browned
2 cans (28 oz. total) kidney beans, drained and rinsed
1 can tomato soup
1 can diced tomatoes
1/4 c. chili powder
2 T. cumin
1 onion, chopped
mix this all together and add up to one can of water, if need be.  cook on low in crockpot for 6-8 hours.  (i had frozen tomatoes from the garden, frozen homemade tomato soup, and frozen, cooked beans on hand so i used that today - just use what you have and adjust measurements)
serve with cheddar, sour cream, and cornbread.  enjoy!

i hope you are feeling thankful today. xoxo!