Hello, World!!

Once again, I have been so busy that I have failed to fit blogging into my schedule. I am making a resolution, though, to get back on the horse, or something like that! I have been inspired by some really great pages on Facebook, and now, with our next adventure on the horizon, I feel like sharing again. We are buying ten acres in the country, building a house and looking for every way to make the land pay for itself. We will be growing as much of our produce as we can, keeping free range laying hens for fresh eggs, raising grass-fed cattle for meat and milk, and my dream is to also board horses. Of course, it is a process and nothing will happen overnight, but our family is so excited!
So, our summer is in full swing and it has been in the high 90's until evening. Because of this, I have been challenges to make meals without heating up the house. I still want to do as much from scratch, and as economically, as possible. Yesterday was our big, biweekly shopping trip, then last night we were busy until late, so today I was feeling less than excited about making breakfast. I thought about oatmeal, since it's pretty quick and easy. The drawback is that my daughter just almost won't eat it. Then, I had an idea that saved the day, and me from standing on my feet over a hot stove.
I only use old fashion rolled oats. It doesn't take much more time to prep, and it goes much further. We have used Irish oatmeal, which is awesome and even better for you, but it is a bit labor intensive and I can't really spend most of an hour making breakfast. Maybe when my kids are older and less needy. Anyway, this morning I remembered how much we loved the instant oatmeal with all the fruit growing up, and my kids used to love it, before I decided that it was full of sugar and pretty expensive! I came up with our own, very tasty version. I cooked the oatmeal per the directions, but I chopped up strawberries and threw them in while it was cooking. As the berries warmed, they naturally broke down a bit and sweetened the oatmeal. To finish, I just added a touch more sugar and some milk for that extra creamy texture. This was so easy, but it was a big hit with all the kids. This may not seem like a true revelation, but it helped us start our day off happy. 

Yummy and Cheap Granola!

I've been looking for an easy recipe for home made granola. We love granola; whether its in our yogurt or as a snack or cereal, my family will eat it up! However, it is rather pricey in any form. Finally I found this perfect and quick recipe on All Recipes. I made it last night and, after tasting it, made another batch. I knew it wouldn't last long around my house. We didn't have any dried fruit to add, so I just threw in some chopped almonds. The recipe says to add the fruit and almonds after cooking, but I threw the almonds while cooking in the butter and sugar mixture, just to get a good coating. I also laid the granola on some wax paper on a dinner plate to cool, then broke into small pieces after it cooled. Next time, though, I think I might press it down tight in a loaf pan and then cut it into bars. I did try it in some milk for breakfast this morning, and I'm happy to report that it stayed crunchy and was a delicious breakfast! Here's the recipe:

Stovetop Granola

• 1 tablespoon olive oil
• 2 cups rolled oats
• 1/3 cup butter
• 2 tablespoons honey
• 1/3 cup packed brown sugar
• 1/2 cup chopped almonds
• 1/3 cup dried cranberries
 

1. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Real World Lessons In The Not-So-Real World Of My Eight Year Old



Courtesy of clipartof.com

In the past, we have tried several different incentive programs with our kids. We have required them to perform daily chores since they were 4 years old. Now, as they are getting older, we have decided to put them on the payroll, so to speak. My husband and I fell that they are at the perfect age now, having a firm grasp on their basic math skills, to learn about tithes and offering, as well as the value of the hard-earned dollar. Contrary to our many efforts to ground them and teach them that money doesn't grow on trees and to be good stewards of their belongings, they still seem to take for granted any treats or gifts. So, time for a wake-up call.

This is the first week in which they will be earning a daily wage for their well completed tasks. Seeing dollar signs and already making a mental list of all the things she would be buying with her giant paycheck, my daughter came to me to ask how much they would be earn and when they would see the money. I explained what we would pay them each week for a job well done. This made her jump up and down with excitement. I then explained how they could expect to be paid biweekly, just like a real job. Immediately, her shoulders slumped, she stomped to the couch and threw herself down. "You said we would start getting paid this week!" she grumped at me. "I meant it. You will begin earning wages this week. You will not be paid, though, until pay day. This is how it works in any job, so you can learn it now." I replied. She did not like this answer. I reminded her that in our home, its not just the task at hand, but the attitude with which the task is carried out. I've told both the older kids that it is very important to do everything as though doing it for Jesus. I told them that if they always try to please Jesus with their thought, words and actions, they will always be rewarded for their efforts. It reigns true, in most jobs, if you are surly and hateful while at work, your evaluations will not go well and some times you will not remain in that job. It is difficult not to laugh, though, when they get so frustrated over silly little things, like not wanting to do the dishes. It's such a small moment in the vast expanse of a lifetime, that it seems ridiculous to throw a fit about it.

Hopefully, if our encouraging them to keep a good attitude hasn't really worked every time in the past, money talks! Maybe when they don't get paid as much as they were expecting, they will be more motivated to try harder and stop sweating the small stuff. I am an eternal optimist!

Smaller is Better and Channeling Aunt Wanda

In America, the need for everything to be the biggest and best is ridiculously out of control. And I have discovered that, in many cases, bigger is not better. It starts with babies; they are the most beautiful creatures on earth, whether human or animal. And look how little they are! This rule also applies in the kitchen. I realized, really by accident, that little food is not only cuter and more appealing, but it also gives a feeling of contentment not easily found with larger foods.
I'll explain... It started a few years ago when I used to make 'Doggies in Blankets' (we started calling them this when my then three years old thought it sounded funny calling hot dogs piggies). I used to grab a package of eight hot dogs and a can of biscuits and make eight doggies. My three year old daughter and two year old son could demolish three or four of these doggies each, in one sitting. One day, on a whim, I cut each hot dog into three pieces and then then same with the biscuits and made a whopping 24 'Pups in Blankets.' Imagine my shock when my children, after eating only five of these pups (less than two whole hot dogs) were full and happy. Awesome!! So, now I've tried it with  hamburgers and taco pies. Last night I made cheese burgers sliders. I used one pound of hamburger and made the little buns with my white bread recipe (see Recipes). Absolute hit! Plus my whole family of five were full and satisfied on just 12 mini cheese burgers. When I make standard size hamburgers on the grill, my husband alone can eat two or sometimes three whole hamburgers. That meal usually requires two pounds of meat. So not only am I saving money by making everything smaller, but my family does even notice they are eating less.
I'll also share another secret with you. I started putting dinner on salad plates, instead of using the full size dinner plates. Martha Stewart would probably be astounded at this table setting, but my family is fine with it. I have a great aunt that said she used to feed a family of four on one package of hot dogs a week. Aunt Wanda, I don't know how you managed, but I think I'm starting to figure out at least some of your secrets!

Breakfast Boredom Rescued By Last Night's Dinner

We have been up at 5:30 am for the past three mornings, taking my husband to work. It's a temporary problem but still exhausting for the whole family. So, we come home half zombie and half starving. I have been trying to spice up breakfast to compensate for the fatigue and this morning, thanks to my mother-in-law, I hit one out of the park with some left over mashed potatoes. We are a potato loving family and I have often made my "Poor Mans Hash Brown" by just roughly chopping and frying potatoes for breakfast. However, during a recent visit, my mother-in-law told me about making potato cakes from mashed potatoes. I got really excited to try it. I had to look up the recipe and then, of course, I had to tweak it and make it my own. Here's what I came up with:

Mashed Potato Cakes

2 C. Mashed Potatoes (roughly)
1 Egg, well beaten
1/2 C. Flour (plus another cup for breading)
Salt and Pepper
1/2 Stick Butter
Vegetable Oil
2 C. Shredded Cheddar (or your favorite cheese)

In a bowl, mix your potatoes, egg, flour and cheese. In a separate bowl, stir 1 c. flour with 1 tsp salt and 1 tsp pepper for the coating. Take a large spoon and scoop the potato mix, form a ball with your fingers and then roll in the flour. Once coated in flour, you can flatten into 1/4 inch cake and place on a plate. Repeat until your have formed appx 8 cakes. It will be easier to cook these if your refrigerate for about half an hour. Heat a frying pan over med to high high. Coat the pan with veg. oil and melt about 2 tbsp of butter with it. Your don't want to use all the butter at once because it will burn and the cakes soak up a lot.  Place fry the cakes 3 at a time so you don't over crowd your pan. Cook for about 10 minutes on each side, or until golden brown. Add more butter as you need it. Set them aside to cool for about 10 minutes. They will be super hot!

So, next time you have mashed potatoes left over from dinner, don't throw them out! Put them in the fridge and you know they'll get used up at breakfast. Plus, you know this is a budget-friendly way to make your potatoes stretch a bit further.

Desperate Housewives and the Sliced Bread Affair

  Part of my experiment at home, actually a large part, involves the kitchen. I have been making my own pasta, tortillas and bread in an effort to cut out preservatives and artificial junk at every opportunity. It also saves money. There is something to be said, though, for the ready sliced, sandwich size bread that you can grab at the store.  So, here are some facts, for those of you who like trivia (for the rest of you just hang in for a paragraph because I'm going somewhere with this). While it was in the works by 1928, Wonder Bread first marketed sliced bread nation wide in 1930.[1] This new-found convenience quickly became part of the average household, so when the U.S. government imposed a short ban on selling sliced bread in January of 1943, it left many housewives in a bind. This letter from a very frazzled home maker appeared in The New York Times not quite a week after the ban.
   "I should like to let you know how important sliced bread is to the morale and saneness of a household. My husband and four children are all in a rush during and after breakfast. Without ready-sliced bread I must do the slicing for toast—two pieces for each one—that's ten. For their lunches I must cut by hand at least twenty slices, for two sandwiches apiece. Afterward I make my own toast. Twenty-two slices of bread to be cut in a hurry!"[2]
  I found this hilarious! Don't worry, though, because while the ban was an effort to save on packaging cost during WWII, it lasted for a brief three months. I will tell you that, after making all our bread for awhile now, it does take more time cutting each slice as you need it. A warning, though, to anyone prepared to try this at home... I learned the hard way that home made bread is better stored whole, since it has no preservatives or conditioners and will dry out quickly if sliced. Now, having said that, if you are ready to forge ahead, I will gladly include the first recipe I tried and that we have come to love.
  Yummy White Bread
1/4 C. Milk
1 1/2 Tbsp Sugar
1 Tsp Salt
1 1/2 Tbsp Melted Butter
1 Pkg Rapid Rise Active Yeast
2 1/2 to 3 1/2 C. All Purpose Flour
  Start with a large mixing bowl and yeast. Add enough very warm water, usually 1/2 c. or so, and whisk until well blended. Whisk in salt, sugar, milk and melted butter. Stir in 2 cups of flour to start. Keep working flour in until it get too sticky, then you get your hands dirty. Work the flour in and knead until it starts to feel smooth and no longer sticks to your hands or the bowl. Turn out onto a clean and lightly floured surface and knead for about 10 minutes. For the true amateur (like I was) kneading is like mashing and twisting the dough. Now place it in clean bowl and cover with clean towel. It needs to rise for at least an hour, in a draft free area. Warmer is better. I put mine atop the fridge. After an hour, turn out and literally punch down the dough. This lets the air out and you can now roll it out with a rolling pin. Once you've rolled out any air bubble, you can make a loaf by rolling the dough up (like you would roll up a poster only tighter) and pinching the ends together. Tuck the ends under to make a neat little loaf. Place in a greased loaf pan and let rise for another hour. The dough should be over the top of the pan and ready to bake. Bake at 400 degrees for appx 30 minutes. Since ovens vary, start checking it at 25 minutes. You're looking for a golden top and it should sound hollow if tapped with a wooden spoon. Let cool completely before storing.

Notes:
1.http://www.holsum.com/history.shtml
2.http://select.nytimes.com/gst/abstract.html?res=FA0D15F63D59147B93C4AB178AD85F478485F9

2 Chicken Breasts & The Magic of Thanksgiving in July

So, today is lean Wednesday... It's the last day of my two week grocery budget and I always have to get creative for dinner. It seems that no matter how much planning I put into it, the pantry gets low by the 14th day. I've got two lonely chicken breasts left in the freezer and I have 3 children and a husband to feed. Time for the magic noodles! I don't know if everyone does this, but in our family, at least since my great grandmother's day, at Thanksgiving and Christmas, we had turkey, mashed potatoes, and "the noodles." That's not all, of course, but those were the staples and base for the whole meal. It's been tradition to make these egg noodles and boil them in turkey broth, salt and pepper. The broth thickens up and you have a delicious and hearty starch-fest that is soul-warming and delicious! I've discovered, though, that if you throw in some chicken breast, it can be a meal unto itself. Now we are on our way to the grocery store for one dozen eggs, because that is all I lack to start this magic meal. And the best part is, I'm going to share this recipe with you. Its one of the cheapest meals you can make and its always a crowd pleaser at my house. For the less picky family, you can always throw in some peas, carrots, celery, etc. to make it a more rounded meal.
Here's what you'll need:
Home Made Chicken and Noodles
A large mixing bowl.
3 Egg Yolks
1 Whole Egg
1 Tsp Salt
3 Tbsp Cold Water(use more as needed)
2 C. Sifted All Purpose Flour


Whisk your egg yolk, egg, salt and water until light and well incorporated. Slowly add in flour and stir until too thick, then knead with your hands. It should be not too sticky, but smooth and well combined. Your should knead for about 5 to 10 minutes until your reach the right consistency. Then wrap in plastic for a few minutes and let it rest. It will be easier to work once it has rested. Flour a large surface and turn dough out. It is easier to work with in smaller batches so you can divide it in two and roll it out separately. Keeping it well floured, roll out the dough until its appx. 1/16 an inch thick. Sprinkle flour over it, then roll it up, like a jelly roll, as tightly as you can. Using a sharp knife, cut the roll into equal(eyeball it, doesn't have to be perfect) slices, about 1/8 inch each. If you divided the dough, repeat the roll and slice steps until all the dough has been cut. Now unravel the noodles on well floured surface and allow to dry. If your aren't cooking the same day, then you should let them dry out all day and then freeze in a freezer bag until you plan to use them.
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Today's batch laying out to dry.

Now if you are making chicken and noodles, here's the rest of the story:
In a dutch oven (or 5qt pot) coat the bottom of pan with veg. oil and heat over med-high. Salt and pepper both sides of 2-3 boneless, skinless chicken breast. If bone-in is all you have, this of course works also, just an extra step of de-boning. Place the chicken breast in the pot and cook for a few minutes on each side, just enough to brown the outside of the breast. Once the chicken is browned, add enough water to cover the chicken. Throw in chopped onion or garlic to flavor the chicken. Bring to boil, then reduce to medium heat and simmer covered for appx. 30-45 minutes, or until the chicken is fork tender and easy to pull apart. Remove the chicken to a plate. You will need to add enough water to the pot to boil your noodles, so judge for your self. Bring to a boil and add the noodles. Because the noodles are thick, it may take about 20 minutes to cook. Just stir occasionally to make sure they don't stick to the bottom and burn. While noodles are cooking, shred the chicken into bite size pieces. Once the noodles are tender, cut one just to make sure they've cooked through. You are looking for any white in the middle of noodle. If no white, then you're good. The stock will thicken naturally during the cooking process because of all the flour and starch. Once thickened, throw the chicken back in, salt and pepper to taste.

I've replaced my finished picture with this far more appetizing one that my little sister took.
She went home after I showed her how I made it and did it herself!

I hope this was clear and easy to understand and that your family will enjoy it like mine does!