Snow Ice Cream

Snow is driving me crazy...but what a fun way to make SOMETHING good out of it! Haha, check out the link to Lark Song Knits, Snow Ice Cream!

BEANS!

"Beans, beans, the magical fruit...." remember that song, so inappropriate, yet so fun to sing! I want to talk a little bit about them, and how inexpensive they can be!  I read awhile back about how much cheaper it is to buy dried beans than it is to buy them canned, and it makes them much healthier too, no preservatives, salt, or other additives.  Really easy to do, I is soak the beans overnight, the next day I bring them up to boil then simmer and let them cook for about 40-90 minutes (depending on the bean) or until tender, like the consistency of the canned beans, not mushy.  Be sure to stir often, to keep them from sticking.  Don't cook them too long, or they will become too soft and you will be forced to make bean soup!  I then drain and rinse them with cold water.  I put them in freezer bags in 2 cup measurements, which is about the same amount as 2 cans of beans.  I make sure to get as much as the air out as possible (I use Reynolds Handi Vac bags), mark what they are and the date, then freeze them flat.  I then can pull them out to use whenever I want!  The price difference? A can of kidney beans costs about 98 cents.  A bag of dry kidney beans is about $1.47, it makes about 6 cans worth of beans! BIG price difference, and peace of mind of knowing whats in them!

Best Granola Bars EVER!

So in my attempt to make my life simpler and cleaner, I am making a triple batch of granola bars and wheat bread.  I have made the granola bars a couple of times, and oh my goodness, I can devour an entire pan!  You SO cannot tell they are a good for you! Which is why I am making so much, I want to keep them in the house!  I get the recipe from one of my favorite chefs, Alton Brown.  Here it is!!

Ingredients

• 8 ounces old-fashioned rolled oats, approximately 2 cups
• 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
• 3 ounces sliced almonds, approximately 1 cup
• 1 1/2 ounces wheat germ, approximately 1/2 cup
• 6 ounces honey, approximately 1/2 cup
• 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Directions

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Another Giveaway, FREE Modge Podge Starter Set!

So, one of my newest obsessions is Modge Podge, you can make ANYTHING with this stuff! I am working on Story Rocks from a previous post, and having so much fun! Want to win this starter set? Go Here!

Meal Planner

  (This is not my pantry, I WISH...)

So I am doing a pantry challenge and will be trying to clear my shelves and freezer.  Today I cleaned my pantry and this week I MIGHT clean out my freezer, but I doubt it. Just not feelin' it! But I do need to go to the store to get some vegtables and fruit.

Sunday: Bean Soup and homemade bread, leftovers will be used on Tuesday

Monday: Pasta Bake and salad

Tuesday: Bean Burritos

Wednesday: Chili with enough for Friday's dinner, and homemade cornbread

Thursday: Tuna Noodle Cassorole

Friday: Taco Skillet (recipe below)

Taco Skillet:

Ingredients:

2 cups(ish) Leftover chili

2 cups (ish) noodles (I use whole wheat elbow usually)

2 1/2 - 3 TBS taco seasoning (or you can use packaged)

2 1/2-3 Cups Water

1-2 cups chedder cheese

Instructions:

In large pan, put chili, noodles, seasoning and water.  Mix and bring to boil, cover, let simmer for about 15 minutes, or until noodles are tender, stir often to prevent sticking.  Finish with cheese on top, enjoy!

Giveaway!!

Wanna Win this Cape?  I DO! Go check out My Mama Made It site and put in for her giveaway! 

Easy Soup

Well, today is the first day of 2010, and we have like 2 feet of snow outside! So today is a cuddle bunny-a-thon with Chris and the girls.  I LOVE these days!  I think tonight I will make some nice hot soup made out of whatever I have in the refridgerator and freezer.  I love soup, I could live off just soup every meal.   Chris, not so much, he is definatly a meat and potatoes guy, so is my middle daughter.  But my eldest and the baby will eat up whatever soup, stew, or gumbo I mix up.  Besides it being super yummy and satisfying, soup is super cheap!  I had 6 kids in my family growing up, so my mom was a master of stretching a buck.  She would make it often for dinner.  I used to wonder how she worked her magic in the kitchen, but after a lot of practice and trial and error, I learned the ways of the stew pot!  So here are some easy tips for make cheap and easy soup!

1) First, you need a base for the broth.  You have a few different options here.  You can make your own stock (recommended),  you can use broth from a can or box, or you can use water and bouionne. Heat this up on medium while you prepare the other ingredients.

2) Next, you need a meat if you are makiing it with meat. If you are useing leftovers, just trim it and throw it in  the broth.  If you are useing fresh, chop it, then brown it in the pot with olive oil and salt and pepper.  Then put inbroth.

3) All great and cheap soup needs a filler, so this is the grain you will be putting in.  Macaroni, barley,potato and rice are all great.  Or, you can put dumplings in at the end.   You can either put the cooked grain in the broth, or you can cook it in the broth before you add the meat.  To do this, put in number 5 below, bring the broth to boil then add the grain and cover.  Cook about 20 minutes, depending on the grain.

4) Next is vegtable, a great basis for most soups is onion, carrots and celery. This trio is called a mirepoix (thats french!). I will saute the onion (and I add garlic) with the meat. I then put the chopped celery and carrot in broth to cook, depending on the size of the chop, it take about 45 minutes to get them soft. I also use frozenmixed vegtables often, becuase it is quite affordable and easy.  It does not take long to cook, usually just needs warmed up.

5) Add salt and pepper and herbs.  If it is chicken base, I add parsley and oregano. For beef base, I add bay leaf anf oregano.  I also put in garlic and onion powder to either.  I believe that herbs need at least 20 minutes to meld in a soup, and I bring it to boil first then bring to simmer.

Put lid on the pot and let the soup meld and warm.  The meat is fine in the broth for awhile, just keep in mind that the grain and the vegetables might get mushy if they are cooked too long. So, if you want the broth to pick up the herbs more, cook the broth, meat and herbs before you add this stuff.

And that's it! Super yummy soup!  There are so many different inventions you can make, and they (usually) always turn out still edible! have fun!