Archive for the ‘Menus’ Category

Fermented Mojito

August 31, 2012

It’s Friday, which means it’s homemade pizza night. The perfect evening for a small drink, especially since everyone has been cranky today. And the girls will certainly enjoy a special treat tonight as well. I’m sure *someone* somewhere has already “invented” a fermented mojito, but I unvented one tonight. That’s an Elizabeth Zimmermann term, if you didn’t know.

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handful fresh mint leaves (spearmint works nicely, but peppermint will do in a pinch)
1/2 lime, cut into wedges
1 cup ice cubes
1 1/2 oz rum (optional – leave out, obviously, for the kiddos)
1/2 c. water kefir

Muddle (mash with a spoon) the mint leaves in the bottom of a glass (or jar). Add lime wedges and muddle again. Fill glass with ice and pour rum over, if using. Top off your glass with water kefir and enjoy!

Homemade Bagels

July 11, 2012

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It’s been a while since I’ve made homemade bagels, but since the weather cooled off to the upper 80′s (side note: since when have I thought the upper 80′s is cool??), I decided it was time to whip up a batch. Here’s my “go to” recipe. It’s one I tweaked from Cloverlane.

Bread machine Bagels
1 c. water
3 c. white flour with germ (you can sub all purpose)
2 tsp salt
2 1/4 tsp instant yeast
2 TB honey or maple syrup

2 TB molasses (for the boiling water bath)
pot of water
toppings (salt, dried onion, sesame seed, cinnamon sugar, etc)

Mix the first five ingredients in the order recommended in your bread machine and set the dough cycle.
When complete, divide into 8 balls. Slightly flatten them and poke a whole in the center with your thumb, stretching it all around the bagel. Set on a lightly floured counter top (I use my pizza peel) and let rise for 30-60 minutes depending on the temp of your kitchen.
Once risen, bring a large pot of water to a boil and drizzle in your molasses. Drop each bagel into the water and boil for 2 minutes on each side. Drain on a clean kitchen towel for a few minutes, then dip into your toppings. Bake for 20-25 minutes at 375.

Yum. Do you think Adelaide enjoyed them?
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Menu March 4-10 2012

March 7, 2012

Trying a new format for our menu this week. We picked up this nice chalkboard at Ikea that will be perfect for our weekly menus.

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and yes, we had taco bell for dinner on Sunday… don’t judge! ;)

Menu February 26-March 3, 2012

February 28, 2012

Sunday: Chicken Udon Soup (super secret recipe I’m testing), grilled cheese sandwiches
Monday: grass fed burgers, curtido I made last week (it’s delicious!), home-canned baked beans
Tuesday: sweet potato hash
Wednesday: spaghetti, spinach gratin (recipe from Everyday Food magazine)
Thursday: mexican stuffed shells, curtido
Friday: sloppy joes, broccoli, pan fried carrots
Saturday: take out

Breakfasts/Snacks/Lunches/Other:
Chicken Quinoa soup (another super secret recipe)
homemade almond milk
yogurt
granola
raspberry oatmeal bars
double coconut muffins
hummus

A Cool Tip for Making Nut Milk

February 26, 2012

I’ve been wanting to make almond and other nut milks with my vitamix (especially since Adelaide still seems to be dairy-intolerant), but I keep forgetting to pick up cheese cloth at the grocery, and in all honesty, I hate using it. It’s a pain to wash clean, I always rip it, and I feel like I never fold it correctly and end up losing half of what I’m trying to strain. I prefer using coffee filters to make my homemade ricotta and yogurt cheese, but it’s too fine to work well with nut milks. Well, enter Lowe’s hardware store for solving that problem! You don’t need to buy a fancy nut milk bag ($15!). You can use a paint strainer, sold in the painting aisle of your local home improvement store for $1. Yep, you can get a two-pack for just $2.
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It even has a great elastic top that fits right over the blender to make pouring super easy.
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To make my almond milk, I soaked 1 cup of almonds overnight in water. I strained them the next morning, dumped them in the vitamix and added 5 cups of water, then blended them for about 1 minute on high speed. Strained them, squeezed the pulp and voila, easy almond milk.
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Now what to do with the leftover pulp? I dumped the remaining pulp out on my silpat-lined cookie sheet and baked it at 300 for 30 minutes to dry it out a bit, then dumped on oats, cinnamon, a pinch of salt, sesame seeds, raisins, honey and coconut oil to make granola. I baked it for 45-ish minutes, stirring every 15 or so minutes (a few minutes too long… oops) and then let it cool completely (do not stir the last time you take it out if you like your granola “clumpy”). Perfect for topping my homemade yogurt for an afternoon snack.
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Menu February 19-25, 2012

February 21, 2012

Sunday: take out grinders
Monday: crockpot beef ragu over quinoa, lima beans
Tuesday: honey-glazed ham in the crockpot, honey balsamic carrots and parsnips, cranberry sauce, mini king cakes
Wednesday: chicken pot pie
Thursday: roast chicken, roasted beets
Friday: homemade pizza
Saturday: scrambled eggs with peppers, onion and ham, dutch babies

Other: homemade yogurt, cortido, sweet and salty roasted chickpeas

Menu February 5-11, 2012

February 7, 2012

Sunday: nachos, pretzel bites, kale chips
Monday: salmon cakes, baked potatoes
Tuesday: bun-less cheeseburgers, pan fried carrots
Wednesday: wholewheat pasta (from last week ~ I froze half the batch) with cheese sauce, lima beans
Thursday: dutch babies, bacon and eggs
Friday: homemade pizza on wholewheat crust
Saturday: simple baked salmon with basil, garlic and olive oil, corn (frozen from last summer)

Other: wholewheat bagels– I add two TB vital wheat gluten and sub honey for the sugar
Pumpkin Pie Quinoa Breakfast Bake
yogurt with my yogurt starter from cultures for health! I have finally figured out a routine for my yogurt that seems to be working (knock on wood!). The starter I got says you can make it at room temp, but I find I get a better texture if I heat the milk to 180, then cool to about 110, mix in the yogurt from the last batch (or the starter), pour into jars, then put them into a soft side cooler with a jar of hot tap water and let them culture for 6 hours. My last batch was perfection!

Menu January 29-February 4, 2012

January 30, 2012

Wish me luck! I joined the Sugar Cleanse Challenge over at The Nourishing Gourmet. It’s all about cutting out sugar and refined flour for two weeks. There are three levels of “strict-ness,”and I’m officially joining under the Category 1 level ~ no refined sugar or white flour, however I’m going to *try* to do it at a category 2 level ~ only 2 tsp of all natural sugar per day. If that doesn’t work out for me, then I won’t feel bad, but I really hope I can at least stay with category 1! Since before Christmas, I’ve already cut sweetener out of my coffee, which was a big step for me!

Sunday: burritos with homemade refried beans
Monday: smoky tomato soup with candied bacon (using maple syrup to “candy” bacon), grilled cheese on homemade whole wheat bread
Tuesday: palak paneer over brown rice
Wednesday: sweet potato hash
Thursday: Spaghetti with olive oil, garlic and pepper flakes (using homemade whole wheat spaghetti)
Friday: homemade pizza on wholewheat crust
Saturday: salmon patties, quinoa (this got moved from last week as we had leftovers one night)

Breakfasts/Other:
Rich Whole Grain crackers (using homemade yogurt and maybe almond, flax and whole wheat flour)
cheesy quinoa bites
Elder Rosehip syrup~ just opened the last jar of elderberry syrup last week


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