Sometimes, you just need a helper!

I really love having a weekly menu. I think that much is obvious. Lately though, we’ve come to a point in our lives where delegating certain things is best for the sake of sanity.
So, I turned to Professor Google and searched for organic weekly menu plans. One of the results was http://emeals.com/ with a plan called Natural & Organic. Wait a minute… that name sounds familiar… they’re the folks who advertise on Dave Ramsey’s radio show (Rylee requests  we find his show when we’re on the road)! I looked at their site in the past, but wasn’t a fan of the menus heavy on prepared foods. Lo and behold, Emeals recently rolled out a Natural & Organic plan. It is available for Whole Foods or Other Stores. I chose the generic plan to use at Earth Fare and a few other local places for odds and ends. After using the coupon code on www.daveramsey.com , a 3 month subscription was $17.85.

Rylee and I went shopping today for the first time using this service. The Monster Book of Monsters binder, augmented with a new menu section, in hand to keep us organized. Each week’s printout contains 2 sheets: 1) the menu featuring recipe instructions 2) grocery list divided by categories. I put these back to back in an old sheet protector. This enables me to mark on them with a dry erase pen. It was so nice to have a brain on paper that took me all of a minute to print and a few moments to review and note substitutions. One such substitution was  in a recipe calling for beef. Since I had a coupon for 75cents off ground turkey, I made that switch! I also had a coupon for our preferred brand of salad. I plan to use that in place of the head of lettuce called for since we routinely eat mixed spring greens for dinner. Easy peasy!
Tonight we plan to have Black Bean Burgers and Sweet Potato Fries. Tomato, spring greens, and cheese will be available for topping. I might even make some fresh green onion mayonaise and sweet chili ketchup. I’m hungry already!

Menu Plan: Clean out the pantry!

That’s my love up there smiling. He puts up with me.
(You’ll see where I’m going in a minute…)
The past few months have been crazy hectic with us being out of town more than we were home. Hence the lack of posts & menu plans. Hockey season has been intense this year. Throw in caregiver arrangements for my Mother who lives a few hours away and the EE has been a glorified laundromat. We’re back now and my grand plans can recommence!
A while back there was a huge pantry/refrigerator/freezer purge and it was a great first step. The next step is removing boxes & bags from the kitchen. What do I mean by that? Convenience foods full of things we can’t pronounce and unnecessary ingredients. Prepared foods we can make from scratch in a frugal, timely and healthier manner.  The side effects for this step are simple, yet profound: intake of more fresh fruits & veggies, more accurate portions (3 people eating a box of pasta is not OK), less waste/recycling, save money (buying only what can be eaten in short order). At least that is what appears to be happening around here!
Step 3, transitioning to predominately organic or natural foods, is slowly happening with each grocery trip. I’m also looking into reducing the amount of gluten we regularly intake. I really want to make more of our bread at home, too.
The menu this week is about using up things as much as anything, so here are our options for supper:
~ cheddar brats, whole-grain chips, baked beans
~ 5 spice chicken & dumplings
~ minted lamb sausage & couscous
~ pepperoni tortilla pizzas
~ chicken alfredo gnocchi
~ pierogi, fried cabbage, fire roasted tomato & garlic sauce
~ We’re going to a pizza party one night, so that makes 7 meals!
Dinner usually consists of leftovers, fresh fruit & veggie plates, or sandwiches (egg, pb & j, grilled cheese). Breakfast options vary between cereal, yogurt with granola, grits, and oatmeal. Snacks tend to be things such as fruit, carrot sticks, tomatoes, crackers with pb or cheese, and a glass of milk.
Thanks for reading and being my conscience. accountability. friends!

Kaleidoscope Chicken Salad

*A Gracious Plenty*
A great recipe for company doesn’t need to be either difficult or expensive. A Gracious Plenty is a new feature at the EE. The intent is to help you build a repertoire of pantry recipes to feed 25 without breaking the bank or your sanity. Hospitality is one of the joys of being a Christian and yet intimidating to many of us. A Gracious Plenty will give you the culinary know how to prepare simple, even elegant, menus for your next get-together.
Kaleidoscope Chicken Salad is an excellent example of combining staples with a few fresh ingredients for a meal fit for casual entertaining! This recipe has received rave reviews, including “best sandwich ever.” I don’t know that it deserves such high praise, but I do think it is delicious! To round out the meal, serve Caesar salad and rich chocolate dessert, such as S'more Bites.
Kaleidoscope Chicken Salad
10 heaping Tablespoons mayonnaise
2 Tablespoons spicy brown mustard
1 teaspoon minced garlic
1 cup fresh cilantro, washed, ends trimmed, stems/leaves minced
2 teaspoons salt
1/4 teaspoon ground pepper
1 cup shredded Mozzarella cheese
3 celery ribs, cleaned, trimmed, finely sliced
65 oz canned chicken in water, drained gently
1 cup red seedless grapes, washed and halved
25 large croissants
Gently combine all ingredients (except croissants!) in a large bowl, cover and refrigerate 1 hour or overnight.
Up to 30 minutes before serving time, split croissants with a serrated knife.
Gently stir chicken salad. Spoon a generous helping into each croissant.
Secure sandwiches with a frilly pick.

Change for the Better

Our family has been working hard to implement changes around the EE over the last year while maintaining a frugal lifestyle. We're making an effort to eat healthier, be more active, practice better time management, and streamline activities for maximum impact (and prevent burnout). We're figuring things out as we go along and by no means have all the answers. However, it is interesting to note the overlap between each of these efforts.

Here are a few things that are working for us:
1) Plan ahead, no matter what the subject. We have all been guilty of last minute holiday gift purchases where we wind up spending way more than if we had planned ahead and shopped throughout the year. On a day to day basis, our lack of weekly meal plans has led to food waste and frustration at supper time, therefore leading to expensive, unhealthy take away food. Implementing a plan doesn't mean we need to be unyielding or inflexible. That has been a hard lesson for me in particular.

2) Cook meals from scratch (or mostly). The result is rewarding to the pocketbook and waistline. Bear in mind that "convenience foods" don't necessarily take less time than a simple homemade meal. Take the time to learn a few homemade meals and keep the pantry stocked for busy weeknights. I'm going to be adding more recipes for this purpose under the tag Fast & Frugal. Cheatin' Chicken & Rice is a good place to start! http://theenchantedemporium.blogspot.com/2010/11/cheatin-chicken-rice.html

3) Utilize devices in the home to save time, money and frustration. A slow cooker or rice cooker can make healthy, frugal meals with very little prep time. This helps us avoid the temptation to grab fast food on a hectic day, as mention earlier. At the EE, an awkward cabinet over the stove houses these handy helpers along with a kitchen torch, coffee grinder, etc. A large saute pan, stock pot, stand mixer, set of mixing bowls, and glassware casseroles are also good tools to have on hand!

4) Frugality does not equal deprivation. As a Christian, I equate stewardship with frugality. We attempt to be conscientious in our spending to allow us to help others and enjoy the little luxuries of life. The purpose  for our efforts in this matter isn't to be martyrs on the altar of self righteousness. Rather, it is to allow us to live a full life without indebtedness.

5) Be joyful! We need to be careful not to get so bogged down in our worries about finances, family needs, and so on that we forget to find joy in our lives. We were created to be joyful beings! Sometimes we just have to stop and make ourselves find that happy, peaceful place. It helps us to embrace life choices (such as frugality) and truly live it, if it is done with a happy heart.

What are some ways your family brings order to the chaos of life? Share your comments so we can learn from one another!

Spiked Olives, a relish with attitude

The name of this particular dish makes me giggle. We all know relish trays are a regular feature at frat parties and frequently meet an unsuspecting alteration. OK, that may be an exaggeration…
What precisely are spiked olives? Simply put, it is the addition of a handful of flavoring elements to your chosen selection of prepared olives. It is a fast & frugal way to round out an elegant display of tapas. It is also just plain yummy with salads and pasta. And no, you're not going to get drunk on them. Pinky swear.

I love the tangy brine of olives against the creamy sweetness of soft cheeses. I ascribe to fusion cuisine and encourage others to take this broad minded approach. Condiments are an excellent foray into nontraditional pairings.  Experiment with different olives as well as pairings!

Spiked Olives
2 Tbs capers
1 can black olives, drained
1 jar stuffed green olives with liquid
1 Tbs minced garlic
1/2 tsp vermouth
1/2 tsp gin
Combine all ingredients in a bowl with a tightly covered lid.
Refrigerate a day ahead of serving to allow flavors to meld and permeate the olives.

If you happen to have some fresh rosemary on hand, I imagine 1 Tbs of minced leaves would be a lovely addition.

S’more Bites & Hockey Moms

Hockey season is in full swing, as evidenced by the constant stream of round robins and tournaments in which we have been involved. Last weekend, we handled hospitality for the Point Mallard Bantam Round Robin. Bantams are quite a few years older than Rylee. Know what that means? Checking. He loved watching the action. Admittedly, I cringed. It’s just different when you imagine your child taking those hits, rather than someone making megabucks in the NHL!
Over the next few days, the EE will feature a number of recipes we enjoyed in the hospitality suite. Since most good things start with chocolate, this series of posts will be no exception! S’more bites are almost indescribable. The chocolate flavor is intense without overpowering the creamy texture and crunchy base. The final product can be made in muffin cups or in a 9x13 pan. I strongly recommend using a dark chocolate for the shavings to balance the sweetness. Milk chocolate will tend to disappear. Dark chocolate is popular at the EE, so we used some 70% cacao from the pantry.

S’more Bites
Graham Crust:4 0z unsalted butter, melted
10 oz graham crackers, crushed
1/4 cup brown sugar
1/4 cup turbinado sugar
1/8 tsp salt
Combine all ingredients and press firmly into muffin cups or 9x13 pan.
Chocolate Fluff:16 oz cream cheese, softened
8 oz unsalted butter, softened
1/2 tsp vanilla extract
1 Tbs dark corn syrup
1/4 tsp salt
1/4 tsp ground cinnamon
4 Tbs brown sugar
1 Tbs cocoa powder
1 oz dark chocolate, finely grated on a microplane
1 1/2 cups confectioner sugar
mini marshmallows for decoration
In the bowl of a stand mixer, blend cream cheese and butter until smooth and airy. Scrape sides and bottom of bowl frequently.
On low speed, add vanilla & corn syrup. Scrape sides and bottom of bowl again.
Still on low speed, add the other ingredients until well combined. Again, scrape the bowl frequently.
Spread mixture evenly over the graham crust in a 9x13 pan.
OR
Pipe into muffin cups using a pastry bag and large star tip.
Refrigerate for 1 hour to allow mixture to firm up.
Prior to serving, decorate the tops with mini marshmallows.

Woodland Snow, the winter cake advisory

When we have the privilege of helping friends with a special celebration, it is generally more of a blessing to us than it is to them. Such was the case when the EE conjured* a cake dubbed “Woodland Snow.” The daughter of one of our homeschooling friends was celebrating a vow renewal after a private ceremony earlier in the year. Her mom was a whirling dervish of productivity for this event which took place between Christmas and New Year’s.

Can you imagine doing all those Christmas traditions for your little kids then kicking into high gear for a wedding ceremony and reception? Let me tell you, I admire this woman for her sheer fortitude! It was such an encouragement to see friends and family come together to realize a vision for a lovely and meaningful event. This is what weddings should be, in my <former caterer who saw all sorts of nastiness brought on by wedding-zillas> opinion.

The week of the vow renewal, I was given the opportunity to provide a small bride’s cake based on a picture of a larger cake found online. Now we all have our weird habits. One of mine, when it comes to cakes, is to give the vision in my head a name that sums up what it means to me creatively. There have been some doozies in the past: Behemoth, the 4 tier, 32”+ tall cake with 5 satellite cakes. Hippy Chic, 2 faux cube tiers on top of a vegan-gluten free-corn free- carrot cake. And many more I could bore you with for hours. Every one of them was a creative endeavor that made me sweat bullets and love it in the end. The point is, something requiring hours (if not days) of work and emotional attachment deserves a name. The genesis of the name for this precious little gem is obvious upon looking at a picture.

The cake tiers were torted to contain 4 layers of red velvet cake and 3 layers of vanilla almond buttercream. The exterior of the cake was iced with the same buttercream in a stucco finish. Before the icing was allowed to set, iridescent sugar glitter was applied to the tops and sides of the tiers for the look of freshly fallen snow. The silver swirl ribbon used as a border and snow drenched picks of pinecones and greenery were reminiscent of the fresh branches and ribbon used throughout the décor. The color scheme of snow white and rose red accented with touches of evergreen and bark were absolutely perfect! <=== Told you I see things differently. Don’t those colors sound prettier than white, red, green, and brown? Plus snow white and rose red is the title of one of my favorite fairy tales.

I truly loved playing a tiny part in such a happy day. It isn’t really accurate to say “I” played a part; everyone at the EE gets involved with such endeavors. At the end of the day, we wouldn’t trade it for a thing!

*conjured - Make (something) appear unexpectedly or seemingly from nowhere as if by magic. {If you knew the time frame for this cake, you would appreciate “seemingly from nowhere.” LOL}

Menu Plan, done a bit differently this time!

This picture has nothing to do with the post. I just think Hedwig is adorable!

We are still trying to adjust to a more organized approach to our household tasks. To be honest, having a regimented plan for meals seems to restricting for us just yet. So, we’re going to try a different approach, because the basic idea is wonderful for preventing food waste & preserving sanity. This incarnation of the EE’s menu plan will be a list of options available for meals. We can choose an option which appeals to our taste buds that day as well as last minute schedule changes.

Breakfast choices include eggs, cheese, cereal, oatmeal, grits, granola, yogurt, fruit, milk, and juice.

Dinner choices include leftovers, sandwiches, grains, fruit,veggies, crackers, peanut butter, cheese, and tea.

Supper choices include:
1}    Cream of chicken & mushroom soup, oyster crackers
2}    Ham & bean soup, cornbread
3}    Roasted veggie & pepperoni pizza
4}    Chicken & dumplings
5}    Red beans & rice with link sausage
6}    Oven fried chicken legs, corn fritters, pea & carrot salad
7}    Herb crusted pork chops, mashed potatoes, green beans
8}    Lasagna
9}    Meatloaf, white rice, black eye peas
10}  Tomato-sage egg cups, cheese grits, fruit salad
11}  Grilled kielbasa, roasted winter squash, tomato herb couscous
12}  Loaded sweet potatoes with maple sausage crumbles & Asiago cheese
13}  Corned beef hash, black bean relish, polenta rounds
14}  Scallop paella

The next few weeks are going to be hectic, so other than needing to make a run for perishables, I want to have everything on hand. We also need to use up our pantry stash. We are beyond blessed!

So, what are you planning to eat this week?

A visit with Santa...

Tonight we visited with Santa Claus at one of the local malls. Rylee was thrilled, to say the least! We intended to get his picture made, but the elves' were having trouble with their credit card machine (y'all know we didn't have cash). So, we were able to settle for cell phone pictures. I refuse to think about life without my phone. Either way, Alex didn't care so long as he had a chance to chat. Santa even helped him work on the proper way to laugh "Ho! Ho! Ho!"

A great way to top off such an evening was with a visit to one of the BBQ joints near the EE. Today was the first sign of a regular appetite since Rylee caught the crud last week and began taking an antibiotic containing a known allergen. So, when he asked for a big sandwich and fries, Ryan and I were happy to oblige. Considering he polished off all the fries and 3/4 of the sandwich, I feel certain a recovery is imminent.

The Christmas Train

Christmas trees need a train. I have no idea why, but they just seem to go togther. The EE is privilaged to have an especially significant train. Years ago, on Rylee's first Christmas, his beloved maternal grandparents deemed that their little man needed a train. Notice the word  NEED was used. They were serious about this gift. They were even brand specific; nothing less than a Lionel steam engine would do. With their gift in mind, Santa Claus left a holiday boxcar that Christmas and has continued to do so as the years pass. It looks like next year will require a track expansion as the engine and caboose are close to touching with our current setup!

Ryan made a video to share. The engine, tender & caboose are from the original set. There isn't room for the other cars that came with them! The Hogwarts Express is sitting on top of a table looking rather forlorn at the moment. Rylee has mentioned for the last year that he would like the Polar Express by Lionel. I'm not sure where we would put it. I have expressed a desire for tracks running around the living room suspended from the ceiling. Somehow that just hasn't happened.

We will need to update with a picture if Santa follows through with tradition and leaves the 2011 boxcar.
http://www.youtube.com/watch?v=eaB7Ft74Fco&feature=player_detailpage

Pumpkin Cheesecake Dip

Pumpkin is yummy beyond words. The EE kitchen uses this quintesential fall fruit in savory and sweet concoctions. The sweet dip we're featuring today surprises most people willing to give it a try. It has been described as both surprising and addictive. Pumpkin Cheesecake Dip is great on a buffet or as a special dessert treat.

Pumpkin Cheesecake Dip

16 oz cream cheese, softened
4 oz. unsalted butter, softened
15 oz. pumpkin puree
1/2 cup brown sugar
1 cup confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice

In an electric mixer, combine cream cheese, butter, and pumpkin until well blended.
On low speed add sugars, extract, and spices.
Place pumpkin dip in a covered container. Refrigerate until serving time.
Serve with cinnamon graham crackers or apple slices (lemon wash to prevent browning).

Victorian Pomander Hand Scrub

Earlier this week I posted a receipt for Gingerbread Hand Scrub in which I described my love of pampering hand treatments. The post for today includes a receipt  for one of the most popular scents here at the EE, Victorian Pomander. This fragrance is gentle yet vibrant with the spicy tang of cloves and sweet oranges. It evokes a warm feeling on a chilly winter solstice such as today!

Victorian Pomander Hand Scrub
1 cup Epsom salts
6 drops sweet orange essential oil
3 drops cinnamon leaf essential oil
3 drops clove bud essential oil
1/8 cup veggie oil

Blend ingredients well and store in a tightly lidded jar.
Gently scrub hands with 1 tablespoon of mixture and rinse under warm water.

Now go throw on a Yule log and enjoy Midwinter!

Verde Veggie Dip

Warm, cheesy, green veggie goodness. This dip is delicious served warm with crackers or crudite. It also proves vegetables can be bad for you under the right circumstances. But your tastebuds will thank you. Just ask the PMAHA board members. We enjoyed this and Chocolate Chip Cheeseball
at a recent meeting while the kids slogged away on the ice.

Verde Veggie Dip

8 oz. cream cheese, softened
4 oz. unsalted butter, softened
1/2 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1 tablespoon ranch dry mix
1/2 cup bread crumbs
1 can heart of palm, drained & diced
1 can artichokes, drained & diced
1/2 cup chicken broth
3 cups fresh baby spinach, washed, dried, & roughly chopped

Preheat oven to 325 degrees.
Combine all ingredients in an oven proof dish.
Bake for 30 minutes, stirring every 10 minutes.

Gingerbread Hand Scrub

The EE’s kitchen is filled with surprises. One never knows what to expect from day to day. Sweet or savory? Mundane or exotic? Recipe or creation? Something or nothing? Just teasing about that last one! One thing that seems inevitable is strong smelling ingredients refusing to budge from my hands. It’s a pet peeve. For example, I love eating garlic, but despise the smell of the raw stuff on my hands. Another inevitability with lots of cooking is lots of hand washing which leads to dry skin. This cycle resulted in the following receipt for Gingerbread Hand Scrub.

Gingerbread Hand Scrub

1 cup brown sugar
1 cup white sugar
2 teaspoon ground nutmeg
2 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/8 cup veggie oil

Combine dry ingredients. Gently stir in vanilla and oil until well blended.
Store in a jar by the kitchen sink. When your hands need a pick me up, gently massage 1 tablespoon of Gingerbread Hand Scrub into your hands and rinse thoroughly under warm water. A gentle exfoliation, moisturizing, and a delicious scent… what more can a cook’s hands desire*?

*Trick question. Of course this cook’s hands would desire a lovely set of Wusthof knives…

Veggies for Breakfast? Spinach Egg Cups

Fruit seems like a no brainer for breakfast. Having some oatmeal this morning? Throw in some apples or raisins. Cereal? Throw in a sliced banana. Quiche? Melon wedges with that. Now mention a green vegetable in the context of breakfast and some folks might look at you funny. Eggs, one of the most versatile foods on the planet, love veggies. Omelets are the breakfast version of gumbo*, but sometimes you just lack the time or inclination to stand at the stove making individual omelets. My response? Egg Cups. Preheat your oven,  then grab a mixing bowl and a muffin tin. Food will be on the table in no time!

Spinach Egg Cups

6 eggs
1/4 cup water
1/4 cup milk
1/4 teaspoon mustard
1/2 cup grated Asiago cheese (or other crisp, pungent cheese)
1/2 cup fine bread crumbs
1 cup fresh baby spinach, washed, dried, & chopped
salt & pepper to taste

Preheat oven to 325 degrees.
Spray a 12 cup muffin tin with oil (even if a nonstick pan!).
In a bowl, whisk eggs, adding subsequent ingredients until well blended.
Pour egg mixture evenly into oiled muffin tin.
Bake 20+ minutes OR until golden and not to0 jiggly. Yes, jiggly is a technical term meaning cooked and set but not dry and hard.

Fresh herbs are a lovely addition to this dish. Thyme and Asiago cheese taste sublime.  Minced rosemary would be gorgeous if you threw in a few diced tomatoes. The possibilities are endless! While the egg cups are cooking, prepare some fruit and whole wheat toast or bagels. A menu like that is always welcome at the EE on a Sunday night when supper needs to go from none to done in 30 minutes after church!

* My personal creed is that gumbo should be prepared by looking through the refrigerator for everything needing to be used up and throwing it in the pot. I have been known to get a wicked thrill from serving up a pot of gumbo, then waiting to be asked “So, what’s in this?” <insert evil grin>

Menu Plan for December 11-17

Following a meal plan for the last few days has been such a good experience! The time needed upfront to shop the pantry/refrigerator and then shop according to a specific list is so worth it when meal time rolls around. Ryan and I have agreed that it is nice to avoid the "What do you want to eat?" discussion. That one line can suck the life out of the joy of cooking at the end of a busy day. It seems to spiral into a miasma of frustration every time, even though we should feel blessed to have a choice beyond stale bread and a cup of lukewarm water.

Our food waste is going down considerably, too. By this time next week, I hope to be starting fresh with a cleaned out kitchen (from pantry to cabinets and everywhere in between). I work better in an organized space but the last few months of surgery recoveries, etc. have taken a toll on organization. It feels so empowering to accomplish this task! So, here we go with the menu for the coming week:

Sunday, Dec. 11
Breakfast: cereal, whole milk
Dinner: steak salad (This is a toss-up considering our schedule between church services.)
Supper: spinach egg cups, toasted whole wheat bagels, mandarin oranges

Monday, Dec. 12
Breakfast: ambrosia
Dinner: warm couscous and herbed tomatoes
Supper: Italian flag soup (tortellini, sausage, spinach, white beans, tomatoes)

Tuesday, Dec 13
Breakfast: pumpkin raisin oatmeal
Dinner: pepperoni whole wheat tortilla pizzas
Supper: pan seared ham, corn fritters, salad

Wednesday, Dec. 14
Breakfast: bacon grits, apple
Dinner: peanut butter, local honey, whole wheat toast
Supper: pumpkin chili, cornbread muffins

Thursday, Dec. 15
Breakfast: cereal, whole milk, fruit
Dinner: grilled cheese sandwiches
Supper: Eggrolls, white rice

Friday, Dec. 16
Breakfast: pumpkin butter, whole wheat toast
Dinner: veggie plate
Supper: coconut shrimp, soba noodles, pineapple/peach/cilantro chutney

Saturday, Dec. 17
Breakfast: cereal, whole milk, fruit
Dinner: waffles, nutella, raspberries, maple syrup
Supper: thyme oil roasted chicken, black eye peas, rice trio, vinegar cabbage slaw

Snacks include raw veggies, yogurt, granola, crackers with a spread or cheese, and other things of that nature. Drink options include crisp, refreshing tap water, ice tea, hot tea (herbal & decaf), whole milk, cranberry juice, and unsweetened apple juice.

Have a blessed week! I hope to post a few easy breakfast recipes and some homemade scrub receipts this week. Be watching for a tweet on facebook when they are posted.

Menu Planning

The EE is undergoing a food revolution. The current state of the pantry proves this. It was needful. It was necessary. Hopefully, it will also be helpful! Now to be fair, we have been on the made-from-scratch bandwagon for a long time. Not to say packaged foods could never be found in our home, crackers and such abound! However, packaged meals generally had two things working against them: 1) too pricey for our modest budget, and back in the day, our budget was thinnnnn LOL 2) often contain ingredients a certain little guy couldn’t tolerate.
Fast forward a few years to a budget blessed with abundance and a little guy who isn’t so little anymore who has fewer food issues. Some of those packaged foods crept into the pantry. Then came the day of a brand name gelatin product containing copious amounts of Red Dye 40 and who knows what else. It confirmed a suspicion we wished to avoid. Rylee still can’t handle artificial products.
At the same time I had been making some substitutions in my eating to get healthy. Sounds good, right? In my zeal to do better, I pulled out some artificial sweetener for my tea and occasionally had diet soda. I was reminded rather forcefully that this has never been kind to me in the past. Yep, lethargy and headaches ensued; not precisely conducive to a healthier lifestyle.
So, where does all this leave the EE? Remember the comment about our pantry? I had an epiphany, obvious though it may seem, that we need to shift back to a natural diet and everything else will work itself out with discipline and forethought. For myself, I would rather have a small amount of real sugar or local honey in my morning tea than the fake, hard to pronounce stuff that makes me feel yucky. Rylee enjoys eating a variety of foods and truly understands some things are better left untouched because consequences can be painful (I could stand to learn from him!). Ryan will be the first to tell you a desk job and restaurant food are not the best combination, financially or health-wise. All of this and many other factors meant  frugality and ideology must find common ground.
Hence, a desire to post a weekly meal plan for the world to see. Not to say the world at large cares what we eat but it lends a moment of accountability for me to plan ahead; thus avoiding food waste, encouraging frugality, and not getting sucked into “What do you want for supper?” which invariably means takeout. It seems an obvious Step 2 to follow Step 1: The Great Pantry Purge.
Wednesday, Dec. 7
Breakfast: crispy rice cereal, whole milk, banana
Dinner: veggie plate
Supper: potato clam chowder and garlic cheese popovers
Thursday, Dec. 8
Breakfast: ambrosia
Dinner: fire roasted tomato & thyme soup with alphabet pasta
Supper: baked ham, rosemary & honey smashed sweet potatoes, green bean gratin
Friday, Dec. 9
Breakfast: cranberry pear compote and whole wheat toast
Dinner: tuna & rice
Supper: bean soup with ham hock, cornbread muffins
Saturday isn’t getting a plan because it won’t see us together much. The perfect day for grabbing whatever leftovers are in the refrigerator! The intent is to prepare supper for 4 to allow leftovers for Lee’s weekday work dinners (he much prefers it this way). I’m going to test publishing a menu on Saturday for the coming week to coincide with a jaunt to the grocery store for needed items.
Have a blessed day!

Peppermint Bath Salts

Scrumptious bath products are a vice for some of us here at the EE. Candy canes also hold a pretty good sway over two of us. With the air turning cool, yesterday seemed like a good time to throw together a treat for our poor skin. Peppermint Bath Salts were the order of the day!

This barely qualifies as a recipe, but here goes:

2 cups sea salt
16 drops peppermint essential oil
Jar(s) with a tight seal
Optional: red food coloring

In a bowl combine salt & essential oil, stirring gently for a few minutes. If you like, divide mixture in half. Tint one half with red food coloring, one drop at a time, being observant not to make the salt too wet in an attempt to add color. The red & natural salts can be swirled in the jar for a pretty look!

We chose to keep things natural and went sans food coloring. The scent of 1/3 cup of these salts poured under warm running water cannot be described! The sweet, invigorating aroma filled the room without being overpowering. My skin was left feeling soft and lightly scented. Enjoy this frugal, relaxing treat today!

Harvest Chili

Turkey & Chili Never Had It So Good

As the weather begins to turn crisp and cool,  nothing seems to sooth the soul quite like a tasty bowl of chili. This recipe was created on a whim after hearing relatives talk about all the pumpkin flavored dishes available at a fall festival in their area. We enjoyed it for supper one night, lunch the next day, and so on until nothing was left! Later that same week, I fixed it for a group of ladies from church who were visiting the Emporium for our monthly get together. It seemed to be a hit since more than one of the ladies came back for seconds. This recipe is incredibly simple to throw together in a crock pot or on the stove, so don’t be intimidated by the list of ingredients. Opening cans is the most difficult part of this recipe. Enjoy some yummy goodness today!

Harvest Chili

8 oz. ground turkey
1 Tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground pepper
1 teaspoon chili seasoning blend
½ teaspoon garam masala
2 Tablespoons vegetable oil

Combine these ingredients in a small bowl until well blended. In a sauté pan over medium heat, thoroughly cook this aggressively seasoned turkey mixture. This is the beginning of our flavor base!

Turn heat down to low and add the following to the pan:

29 oz. can pumpkin puree
6 oz. can tomato paste
4 oz. unsalted butter, cut into pieces

Blend these ingredients into the turkey mixture. Allow to cook for 5 minutes, stirring regularly to prevent scorching.

At this point the flavor base is ready to be transferred to a stock pot.

29 oz. can pinto beans, drained & rinsed
29 oz. can northern beans, drained & rinsed
14.5 oz. can fire roasted diced tomatoes
1 small onion, minced
2 cloves garlic, minced
2 Tablespoons chili seasoning blend
2 teaspoons garam masala
5 cups water

Gently combine these ingredients with the flavor base and bring to a boil, stirring regularly to prevent scorching. Immediately reduce to a simmer and cook at least 30 minutes, stirring occasionally. Before serving, adjust chili seasoning & salt to your family’s tastes.

In my humble opinion, Harvest Chili is best when prepared predominately in a slow cooker. At the point in the recipe where one transfers the flavor base to a stock pot, just throw the whole shebang in a crockpot, give it a good stir and forget about it until supper! A low setting is best as it avoids the omnipresent chili problem of scorching!

Click the link below to open a printable version of this recipe!

Harvest Chili PDF

Culinary 101 ~OR~ What to do after you get the water to boil…

 

The culinary arts can be very intimidating. There was a time when cooking from scratch was the only option. Nowadays, preparing a meal entirely from scratch seems more closely related to ancient alchemy than a daily occurrence. Yet more of us than ever yearn to return to such culinary habits for a myriad of reasons: frugality, health concerns, avoidance of preservatives & additives, etc..

It’s no secret that I adore food. Designing a menu. Finding just the right ingredients. Tweaking the recipes until they taste just right. Enjoying the end result along with my two favorite men, Lee & Alexander. Another thing I enjoy just as much as all of that is sharing the passion for good food with other people. For many years, that passion was assuaged as the owner and chef of a successful catering establishment.

Which leads us to my new endeavor as a chef: teaching private, in-home classes of two varieties, Culinary Creations & Just Desserts. 

Culinary Creations will allow up to 4 students to gather their groceries and perfect their culinary skills in a relaxed and enjoyable  environment. The best part is enjoying the tasty results with your friends during  the Q&A segment at the end of class!

Just Desserts will allow up to 6 students the opportunity to learn  how to prepare two tantalizing desserts: one traditional, generally following French patisserie, and another avant garde, a modern rendition of flavors and design.  The entire process, from measuring ingredients to preparing decorations, will be covered in this class.

The PDFs below contain more detailed information along with menu samples:

Culinary Creations

Just Desserts

To book your event or for more information, send an e-mail to dupreedb@gmail.com