I have been feasting on wellness remedies!!!! Here's my recipe for wellness. Results to be determined.
Ingredients -
Oil of Oregano
Emergen-C
Zinc
Cold Eaz Hot Tea
Umcka Cold Care
ETC!!!!!!!!!!!!!
Three cheers for health and wellness. Oy.
Thursday, October 15, 2009
Sunday, October 11, 2009
Recipe of the Day
On a cold, cloudy day hearty food always seems to hit the spot. Today we sat around the table as a family and had Sunday dinner. Each of us took turns telling silly stories, choosing our favorite things about our house and making lists of the things for which we are most thankful. What fun.
Recipe of the Day - Boiled Dinner
Description - My grandma made boiled dinner for my mom, my mom for me and now I make it for my kids. Boiled Dinner is a great low-budget meal with very little prep and clean-up!
Ingredients -
Kielbasa Sausage (my mom made beef kielbasa, I make turkey kielbasa)
Carrots (1 large carrot per person, peeled and cut into 3 inch sections)
Potatoes (my mom used russet, I use whatever I have on hand; cut into quarters)
Cabbage (peel off 1st layer of cabbage and cut cabbage into 6 wedges)
Water
Directions -
Place cut potatoes and carrots in the bottom of a large stock pot and cover with cold water. (Be sure to just cover the veggies or your cabbage will get too soggy.) Place cabbage wedges so they rest just on top of the carrots and potatoes. Place sausage so it rests just on top of the cabbage and does not touch the water. Put a lid on the pot and bring water to a boil and lower temperature to a medium heat. Allow pot to cook with lid on until potatoes are fork tender and cabbage is steamed to your liking.
To serve - Cover with butter, salt and pepper or use an ungodly amount of ketchup like my husband! My kids enjoy eating the potatoes, carrots and sausage diced and poking it with a toothpick for fun eats. To each his own. Enjoy!
Recipe of the Day - Boiled Dinner
Description - My grandma made boiled dinner for my mom, my mom for me and now I make it for my kids. Boiled Dinner is a great low-budget meal with very little prep and clean-up!
Ingredients -
Kielbasa Sausage (my mom made beef kielbasa, I make turkey kielbasa)
Carrots (1 large carrot per person, peeled and cut into 3 inch sections)
Potatoes (my mom used russet, I use whatever I have on hand; cut into quarters)
Cabbage (peel off 1st layer of cabbage and cut cabbage into 6 wedges)
Water
Directions -
Place cut potatoes and carrots in the bottom of a large stock pot and cover with cold water. (Be sure to just cover the veggies or your cabbage will get too soggy.) Place cabbage wedges so they rest just on top of the carrots and potatoes. Place sausage so it rests just on top of the cabbage and does not touch the water. Put a lid on the pot and bring water to a boil and lower temperature to a medium heat. Allow pot to cook with lid on until potatoes are fork tender and cabbage is steamed to your liking.
To serve - Cover with butter, salt and pepper or use an ungodly amount of ketchup like my husband! My kids enjoy eating the potatoes, carrots and sausage diced and poking it with a toothpick for fun eats. To each his own. Enjoy!
Friday, October 9, 2009
The Relationship Principles of Jesus, Holladay
"To love God with all your mind, you must put God's words into your mind. If your mind is filled with only your thoughts or the thoughts imposed on you by others, of course you'll be frustrated when trying to have worshipful thoughts. Left to itself, your mind will drift toward anxious or selfish thoughts. The truth of God's Word has the power to change the channel of your thinking."
Phil 4:8
Finally brothers, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable - if anything is excellent or praiseworthy - think on such things."
Phil 4:8
Finally brothers, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable - if anything is excellent or praiseworthy - think on such things."
Thursday, October 8, 2009
Recipe of the Day
Store bought Rotisserie Chicken has become a go-to food in our house. On nights that I cant bring myself to stand in the kitchen I will run to the store and get an MSG-free chicken. We usually eat the 1st half of the chicken with a veggie side and starch of some sort. The 2nd half is usually turned into Chicken Quesadillas; Chicken Noodle Soup; Chicken, Granny Smith Apple, Cheddar Cheese Grilled Paninis and the like.
Once we have scraped the meat off the bone I put the chicken carcass in a large bag (usually recycled bread bags) and freeze it to make chicken stock. When I have a couple chicken carcasses and have gathered enough of my mirepoix discards (leftover celery, carrot and onion pieces from salads or other cooking) in a large plastic bag in the freezer, I will start my day by making chicken stock. The fragrance fills our house and calms my spirit.
Recipe - Home Made Chicken Stock
Ingredients -
2-3 Chicken Carcasses
Bunch of leftover celery pieces (leaves, tips and ends)
Bunch of leftover carrot pieces (root, skins and other pieces)
Bunch of leftover onion (root, skins - add nice color to the stock)
1-2 cloves garlic (smashed slightly)
Bunch of herbs (whatever you have leftover in the refrigerator; sage and rosemary are nice)
1 bay leaf
Salt and pepper to taste.
Place all ingredients in a large stock pot and cover with cold water. (Warm water will make your stock murky.) Cover pot with heavy lid and heat on medium-high heat. Once water is at slow boil, reduce heat to medium-low and simmer as long as desired. (I usually simmer it all day and allow it to cool in the refrigerator over night before straining.) When cooled, strain stock and freeze in containers for up to 6 months. Enjoy!
Once we have scraped the meat off the bone I put the chicken carcass in a large bag (usually recycled bread bags) and freeze it to make chicken stock. When I have a couple chicken carcasses and have gathered enough of my mirepoix discards (leftover celery, carrot and onion pieces from salads or other cooking) in a large plastic bag in the freezer, I will start my day by making chicken stock. The fragrance fills our house and calms my spirit.
Recipe - Home Made Chicken Stock
Ingredients -
2-3 Chicken Carcasses
Bunch of leftover celery pieces (leaves, tips and ends)
Bunch of leftover carrot pieces (root, skins and other pieces)
Bunch of leftover onion (root, skins - add nice color to the stock)
1-2 cloves garlic (smashed slightly)
Bunch of herbs (whatever you have leftover in the refrigerator; sage and rosemary are nice)
1 bay leaf
Salt and pepper to taste.
Place all ingredients in a large stock pot and cover with cold water. (Warm water will make your stock murky.) Cover pot with heavy lid and heat on medium-high heat. Once water is at slow boil, reduce heat to medium-low and simmer as long as desired. (I usually simmer it all day and allow it to cool in the refrigerator over night before straining.) When cooled, strain stock and freeze in containers for up to 6 months. Enjoy!
Wednesday, October 7, 2009
Tuesday, October 6, 2009
Book Review - The Penny Pinchers Club
As I wandered through the library looking for anything that caught my eye I came upon a Sarah Strohmeyer book titled, "The Penny Pinchers Club". I often joke about my addiction to the self-help genre and am always looking for a book to carry my imagination to another place now and then. So, having nothing "fiction" on my bed stand (except Tolstoy but we all know that doesn't count as real fiction!) I decided to check out the book.
"TPPC" was entertaining and an easy read while playing to my current obsession with freegan living. The main character is struggling to save money and resorts to penny pinching as her means to accomplish said goal. Dumpster diving only makes the story more interesting.
Ground breaking fiction? No. Enjoyable? Yes.
"TPPC" was entertaining and an easy read while playing to my current obsession with freegan living. The main character is struggling to save money and resorts to penny pinching as her means to accomplish said goal. Dumpster diving only makes the story more interesting.
Ground breaking fiction? No. Enjoyable? Yes.
Tuesday
Woke up. No coffee. Walked viewing God's amazing creation. Cried tears of intimacy as I spoke to Him about my struggles. Stepped in dog poop. Was met by Animal Control at our house after Solomon escaped. Dog got hit on the nose by a very authoritative officer for bad behavior. Humiliated. Willy Wonka found lurking behind my A.V. rack. Costco lady told me I was a liar. Befuddled by my nudist children. It's only 2pm.
Friday, October 2, 2009
Garden Fresh Marinara Sauce
My garden EXPLODED with tomatoes and I have been working frantically to cook up the tomatoes before they shrivel, mold or just lose their appeal. Currently, I am working to freeze enough marinara to carry us over until spring. Here is my recipe.
Recipe: Garden Fresh Marinara -
Makes 2 pints w/ leftover
Ingredients:
1 large yellow onion, rough chop
3 garlic cloves, smashed and whole
4 large carrots, rough chop
10 large tomatoes or combination of smaller tomatoes
Salt, pepper, basil, rosemary and/or Italian seasoning
1/4 cup red wine or 2-3 tablespoons of beef broth (for richness)
1 Small Can Tomato Paste
Olive Oil - 2-3 Tablespoons
Heat olive oil in large sauce pan at medium heat. Add onions, garlic and carrots and saute until onions are translucent and garlic and carrots have softened. Add chopped tomatoes and spices (to taste - I like a large bunch of fresh basil and rosemary (roughly chopped) with a sprinkling of Italian seasoning, salt and pepper. Simmer on medium-low heat with lid off until tomatoes have broken down. Add red wine and tomato paste. Simmer a bit longer (or all day if you like...) Puree mixture in blender or with immersion blender until desired texture. Allow to cool and store in refrigerator for 3 days or freeze in containers (with 1 inch at top for expansion) for up to 4 months.
Enjoy!
Recipe: Garden Fresh Marinara -
Makes 2 pints w/ leftover
Ingredients:
1 large yellow onion, rough chop
3 garlic cloves, smashed and whole
4 large carrots, rough chop
10 large tomatoes or combination of smaller tomatoes
Salt, pepper, basil, rosemary and/or Italian seasoning
1/4 cup red wine or 2-3 tablespoons of beef broth (for richness)
1 Small Can Tomato Paste
Olive Oil - 2-3 Tablespoons
Heat olive oil in large sauce pan at medium heat. Add onions, garlic and carrots and saute until onions are translucent and garlic and carrots have softened. Add chopped tomatoes and spices (to taste - I like a large bunch of fresh basil and rosemary (roughly chopped) with a sprinkling of Italian seasoning, salt and pepper. Simmer on medium-low heat with lid off until tomatoes have broken down. Add red wine and tomato paste. Simmer a bit longer (or all day if you like...) Puree mixture in blender or with immersion blender until desired texture. Allow to cool and store in refrigerator for 3 days or freeze in containers (with 1 inch at top for expansion) for up to 4 months.
Enjoy!
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