New Year - 4 New things

As we begin a new year often we reflect on the past year and look forward to what this new year will bring.  As I've mentioned in the past; I'm not really one for resolutions but I do have a couple goals for this year and have already done a couple new things.  So here are the 4 new things I have for you today:

1) New (to me) Recipe - For those that like to just get right to baking;  the new recipe I'm sharing today is for these Vegan Pumpkin Muffins.  With prices of pretty much everything on the rise, I've been looking for ways to once again cut costs yet still provide yummy, nutritious meals and snacks for our family.  Eggs are outrageously expensive right now; in our area an 18 pack that was $2.99 a year ago was $8.19 last week.  The reason for this extreme spike in cost is due to a major bird flu that necessitated millions of chickens being culled.  Added to this is the fact that chickens just don't lay as many eggs in the winter due to decreased daylight and temperatures.  So, this had me on the hunt for an eggless muffin recipe.  I had a lot of pumpkin puree in the freezer and liked that this recipe uses regular pantry items.  I doubled the recipe for our family.  We all really liked these.  They came out fluffy and had good flavor.  The only thing I would change is that I would reduce the chocolate chips next time. I used about 3/4 bag of mini-chocolate chips which, even with doubling the batch seemed like too many. 

2) A New Crochet Project - As many of you know, I love a good excuse to crochet things...especially baby things.  These smaller projects work up quickly and are great gifts.  One of the ladies in the neighborhood had a new baby girl just before Christmas.  I had been waiting to find out if the baby was a girl or boy before deciding what to make.  I found this adorable pattern for a Bobble Ripple Baby Blanket and knew it was the perfect project.  I already had several partial skeins of 100% cotton yarn in lovely colors that would work well.  I love how this blanket came out.  I did not double up the strands as my yarn was a worsted weight already.  The only other change I made was that I did two rows of single crochet as the border.  

3) New Books to Read - A couple of these books I've already begun but look forward to finishing them in the new year.  I set a goal last year of reading 15 books I ended up reading 20 books.  I set the same goal of 15 books for this year.  We'll see how I do.  Here are the 4 non-fiction books that I'm planning to work through for the beginning of this year.  I'll be reading fiction books also; right now I'm reading the 2nd in a fantasy series through the Kindle Unlimited app. 

The picture is a bit hard to read so here are the books listed (along with the Goodreads links with more information):

- To Rescue The Republic: Ulysses S. Grant, The Fragile Union and the Crisis of 1876 

- When Faith is Forbidden: 40 Days on the Frontlines with Persecuted Christians

- Raising Worry-Free Girls

- Jude: Contending for the Faith in Today's Culture

4) A New (2022) Song: Gratitude, a great song to start the new year.  Gratitude for all God has done and all He will do this year.

 

Top 5: Christmas (or anytime!) Cookies

 

Along with the movies and music of the season; Christmas also means baking yummy treats!  Over the years we have gotten into the habit of making certain types of cookies at this time of year.  Some are older recipes and others are ones that we found more recently.  So, without further ado...here are our top 5 cookie recipes.

1) Classic Chocolate Chip Cookies

No fancy recipe, just the classic Toll House cookie recipe.  The only change I make is that I only use 1/2 tsp salt. 

Chocolate Chip

2) Ms. Jamison's Gingersnaps:

A favorite memory from childhood is visiting an elderly woman from church.  We were always so excited when we walked into her house and saw a tray piled high with wafer thin gingersnap cookies. Ms. Jamison passed away several years ago but we are fortunate to have her delicious recipe.

Ms. Jamison's Gingersnaps

1 cup flour

1/3 cup molasses

1 tsp ginger

3 TB Shortening

1/8 tsp baking soda

1/2 tsp salt

Preheat oven to 375 degrees.  Mix all ingredients thoroughly.  Spread very thinly on ungreased cookie sheet.  Cook until set, about 8-10 minutes.  While still warm, cut into 3 inch squares.  Carefully place on rack to cool. 

3) Spicy Ginger Cookies

Another ginger cookie, but these include some additional spices, including cayenne pepper!

Spicy Ginger Cookies

 2 1/2 cups flour

1 1/2 tsp baking soda

3/4 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

1/2 tsp salt

1/2 tsp cayenne pepper

8 TB (1 stick) butter, softened

1/2 cup sugar

1 cup brown sugar

1/3 cup molasses 

1/4 cup egg whites

Preheat oven to 350 degrees.  Combine flour, baking soda and spices.  Set aside.  In bowl of stand mixer cream butter and sugars together.  Add the molasses to the creamed butter, then add the egg whites until combined.  Slowly add the dry ingredients. Once all dry ingredients are incorporated, roll dough into 1 inch balls and place onto baking tray.  Bake 8-10 minutes.  Transfer to cooling rack.  Makes approximately 3 dozen.

4) Brown Butter Chewy Ginger Oatmeal Cookies

Yes, I know...another ginger cookie recipe.  First, the spices in these cookies just scream warmth and Christmas but also, they are so different from the other two.  The nuttiness from browning the butter and the addition of Oats make for a wonderful chewy and tasty cookie.  I have to say, these are probably my favorite cookie.  This recipe is from the ambitious kitchen website and can be found here:

Brown Butter Chewy Ginger Oatmeal Cookies

5) Vegan Chocolate Peppermint Crinkle Cookies

Don't let the word vegan scare you off from trying these cookies.  They are absolutely delicious and a must in our house at Christmas.  My kids ask every year when are we going to make them.  The use of candy canes is a great addition.  The only change I make to this recipe is that I use pureed canned pears instead of the applesauce as we have a child with an apple allergy.   

Vegan Chocolate Peppermint Crinkle Cookies 

 I hope you enjoy these cookie recipes!  What are some must-make cookie (or other) recipes in your house for Christmas?  

Happy Thanksgiving!! (with a couple recipes)

 

 

Wishing you a very Happy Thanksgiving! May it be a time to 

reflect on the great things God has done this year.

I'm sharing two recipes that are quick and easy (and great for those last minute "oops I forgot" moments) and also two songs from my Thanksgiving playlist; because delicious food and good music are also requirements for the day.

The first recipe is a roll recipe that has become a staple in our house.  I've used the basic recipe (without the added seasonings) for everything from basic dinner rolls and hamburger buns to raised donut dough.  The variation below is a favorite with the kids so is what we'll be making today.

30 Minute Herb and Garlic Rolls 

(adapted from this recipe) 

Makes 15 rolls

 

1 Cup plus 2 TB warm water

1/3 Cup olive oil

2 TB active dry yeast

1/4 Cup Sugar

1 1/2 tsp salt

1 egg

3 1/2 Cups flour 

1 tsp garlic powder

1 TB Italian seasoning

Herbed Butter topping:

6 TB melted butter

1/2 TB Italian seasoning (or mix of oregano, basil, thyme)

3 cloves garlic, minced

Heat oven to 400 degrees Fahrenheit .

 

In a bowl combine the water, yeast and sugar; allow to rest until foamy to activate yeast.  Add in oil and egg.  Add in flour, salt, garlic powder and seasoning.  Mix until dough forms then knead until dough is soft and smooth (just a few minutes).  

Form dough into 15 balls and place in greased 9 x13 pan.  Loosely cover and allow to rest 10 minutes.  While rolls are resting make the Herbed butter topping.  Brush over rolls and place in oven.  Bake for 13-15 minutes. **Because these cook up so quickly they can be popped in the oven while the turkey is resting**

I always grew up with the jellied cranberry sauce from the can. I still like that kind but for the past several years I've made homemade cranberry sauce and much prefer the homemade kind.  This year I used this recipe from Spaceships & Laser Beams.  Look at the beautiful color in this sauce and it's SO easy to make.

 

And now for a couple Thanksgiving songs...

The Thanksgiving Song

Ben Rector

Come, Ye Thankful People, Come

Performed by: Hymn Charts.

What are your new or old "go-to" Thanksgiving recipes?  Do you have any favorite Thanksgiving songs or traditions? Drop a comment and share! 

Two Fall Favorites

Well, it hasn't felt much like fall around here, with temperatures in the 70's most days. I took this picture of our rose bush yesterday; lots of buds and flowers.    

Even with the warmer weather we've still been enjoying some of our favorite fall recipes. Since we have one kiddo allergic to anything apple, I have to make sure there's an option for her whenever I bake something apple; so these two recipes tend to get made on the same day.   I'm horrible at labeling blog posts so I may have shared these recipes before but here they are again.  

Pumpkin Pie Squares: 
(adapted from this recipe)

3/4 C all-purpose flour
3/4 C rolled oats
1/4 C packed brown sugar
1/2 C butter, softened
2 C pumpkin puree
1 (12oz) can evaporated milk
2 Eggs
1/2 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 C chopped nuts (walnuts or pecans)
1/3 C packed brown sugar
2 TB butter, softened
1/2 C oats

Preheat oven to 350F.  Spray or Grease a 9x13 pan.

Mix together the flour, oatmeal, brown sugar and butter. Press into pan, bake for 20 minutes or until golden brown.

In large bowl or blender, blend together pumpkin, evaporated milk, eggs, sugar, salt and spices.  Pour custard over baked crust; bake for 30 minutes or until firm.

While custard is baking, mix together the chopped nuts, brown sugar, butter and oats.  Sprinkle topping on custard and bake additional 15 minutes.  Cool and cut into squares.  To serve, top with whipped cream if desired.  

Straight from the Orchard Apple Cake:
(adapted from this recipe)

2 eggs
2 C sugar
1/2 C oil
1 tsp vanilla
2 C all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
4 cups apples, peeled and diced
1 C oats

Preheat oven to 350F. Grease 9x13 pan.  
Beat the eggs, gradually add sugar, oil and vanilla.  
Sift together the flour, salt, baking soda and spices then add to egg mixture; stirring well.
Stir in apples and oats.
Spread evenly into pan
Bake for 45 minutes or until toothpick comes out clean.

A couple notes about this recipe.  First, the ingredient proportions will seem way off; like there's not enough batter for that amount of apples but there is.  Second, I recommend mixing this all by hand; it just seems to come out better for me when I do it by hand.  Lastly, the original recipe calls for a frosting but honestly, I think it would mess up the cake, it is already plenty sweet.  When baked this has a crusty top which is our favorite part, it gives a nice contrast to the soft, appley inside.  You can see a bit of what I mean about the topping in this picture, 

Tuesday This and That...Turning leftover things into new things!

 Spring is here and I'm looking forward to warmer days and more hours of sunshine.  We've started prepping and extending our garden area and planning some changes to our yard.  Tonight I used up the last of the tomatoes and tomato sauce I had frozen.  I made a batch of spaghetti sauce to go with some meatballs.  This is a recipe I'll need to tweak a bit but it was great to have some "fresh" sauce.  I'm looking forward to enjoying more fresh veggies this summer.

This blanket was one I made  using the leftover yarn from the fox blanket I made earlier this

year.  A friend dubbed it the "Nemo" blanket since the colors and stripes are 

reminiscent of a clown fish. I'd say it's a hit.

Speaking of using up leftover yarn.  This dress is made from the yarn 
I had leftover from the poncho and hat I made myself last year.  
I combined two dress patterns as I wanted the closed 
stitching on the top but more of a flowing, lacy skirt.  
I'm pleased with how it came out and she approves.  
Her comment was "it's SO cozy!"  She will wear it this week for Easter Sunday. 

So those are a few things I've been up to lately.  

I'm thankful for newness in Spring and the reminder of God's creativity.  God uses the ordinary to do the extraordinary!

"Rising" to the occasion

With this pandemic happening and so many people now at home it seems that many are trying their hand at making homemade bread.  I grew up learning how to make bread with my grandmother and have always enjoyed the process.  I find kneading bread to be calming.  Over the years I have gone through seasons of making our own bread and then other times when life was just too hectic I bought our bread.

With six kids now; two being teenagers and two being tweens, I have gone back to baking all our bread.  I thought I would share three of our favorite recipes for breads.  The first is the basic white bread recipe that I make every week, second is the cinnamon roll recipe that is a favorite, and the third recipe is for quick dinner rolls that bake up fast and taste delicious.  I'll post the changes I make under each recipe link.

One last note: if you are just starting to bake with yeast it's important to make sure your water isn't too hot or else you will kill the yeast.  Also, regardless of what the recipe says I always mix my yeast with the warm water and sugar first to let it bloom; this let's me know that the yeast is still alive and that I didn't kill it.  I have skipped this step in the past (some recipes call for just adding the yeast directly to the flour) and have had to throw out a whole batch of dough because of expired/killed yeast.  I'd rather take the extra small step and be sure. :)

 Basic White Bread:
https://premeditatedleftovers.com/recipes-cooking-tips/basic-white-bread-recipe/

Changes I make:
- double the recipe
- only use 1 tablespoon of yeast
- do NOT double the salt
- use all-purpose flour
- I also mix all the water, yeast and sugar together, once the yeast blooms I just add it all to the flour, salt, oil mixture.

Overnight Cinnamon Rolls:

OVERNIGHT CINNAMON ROLLS

¼ C warm water

1 tsp sugar

1 pkg yeast

2 C warm milk

¾ C sugar

½ C oil

1 ½ tsp salt

6-7 C flour

Filling:

¼ C sugar

½ C brown sugar

1-2 TB cinnamon

Butter, softened (enough to spread liberally on rolled out dough)

Pecans (optional)

Raisins (optional)

Icing:

½ - 1 cup powdered sugar

Milk (enough to reach desired consistency)

Mix the first 3 ingredients, let stand 10 minutes.

Mix next 5 ingredients together while the first mixture is resting.

Combine the two mixtures and mix well; knead a few times.

Cover, let stand approximately 3 ½ hours.

Roll out dough to approximately 24 inches by 12 inches and spread liberally with butter.

Combine filling sugars & spice. Sprinkle generously onto buttered dough.

Sprinkle dough with pecans & raisins if desired.

Roll up dough starting with long side.

Cut into 1-inch rounds and place in two greased 9 x 13 pans.

Cover, place in refrigerator to rise overnight.

In the morning, remove from refrigerator and uncover. Preheat oven to 350. Bake 20-25 minutes.

Cool a bit then add icing if desired.

Yield: 24 rolls

**These I make the rolls as the recipe is written; I often omit the icing...they are good either way**

30- Minute Dinner Rolls:

https://www.sixsistersstuff.com/recipe/30-minute-dinner-rolls-recipe/

Changes I make:

- Divide these into 15 rolls since they make really big rolls with just 12

- Also use this recipe for quick burger buns by shaping them a bit flatter and baking on a cookie sheet.

- Cook them for longer usually 15-20 minutes rather than the 10 minutes; just watch for browning on the bottoms. 

Frugal Recipes

Wow, this might be a record for me; three posts in three days!  I've had these posts in mind for ages it's just been a matter of finding the time to sit down and put them together. 

One thing that I always seem to struggle with is the grocery bill.  We don't eat processed foods very often (more as an occasional treat) so it's very hard to find coupons for what I do buy - which is a lot of fresh fruits and vegetables.  One thing I have been trying to do is find some good, frugal recipes that are also healthy.  One challenge is that we have some dietary restrictions to deal with.  Anyway, I recently came across these two recipes and they were both a hit so I thought I'd share.  I did make a few modifications (which I've noted below).  I also have included a recipe for "cream sauce without the cream" that works beautifully as a substitute for a white sauce.  It's non-dairy so a great way to enjoy many favorites without having to deal with digestion/allergy issues.

Creamy Tuna Stuffed Shells
For this recipe I left out the milk, increased the broth to 2 1/2 cups and let simmer a bit longer to thicken.  You could also use the "cream sauce" ,that I mentioned above, in place of the milk and flour but I didn't have any on hand and didn't have the time to make it.  I used frozen spinach in this and it worked beautifully.

Potato Leek Soup
This soup is great as it's non-dairy but because of the pureed potatoes is very creamy.  I left out the marjoram (didn't have any) and added in some garlic powder.

Cream Sauce without the Cream
I use brown rice in this and just let it simmer for 45-50 minutes.  This recipe makes about 6 cups and freezes beautifully.  I freeze in 2C amounts and just thaw before using.  It will separate a bit but as you reheat it just stir good and it comes back together fine.

Enjoy!

Update on Goals and a few recipes to share.

I've finished some of my goals already so I thought I would update what is done.  I also wanted to share two of my standby recipes.  First, the goal update.


Goals:
1) Finish reading "Crazy Love" - DONE
2) Read 2 presidential biographies (Garfield & Harding books are on the way) - finished one still reading the Harding book
3) Continue attending More for Moms & Mom's Night Out - Done so far
4) Continue running for as long as possible - Still running 4-5 times a week
5) Use Prenatal Fitness Fix DVD regularly - Not regularly but do this sometimes when I don't run.
6) Finish crocheting Keira's blanket - DONE
7) Crochet blanket for baby (once we find out gender) - still waiting to find out gender
8) Set up daily schedules (had forgotten about this but need to do this) - I don't do this every day but usually in the morning I make a list of what needs to be done that day.
9) Declutter kid's rooms - Not yet
10) Find and complete a Bible study of 1 John - Still need to find one.


And now for the recipes....
One thing that I have done for awhile now is make our own bread.  It saves quite a bit of money and I'm able to control the ingredients.  As life has gotten busier & busier I'm always looking for ways to simplify tasks.  A few months ago I came across a recipe for one hour sandwich bread.  Including baking time it takes just an hour.   Then, several weeks ago I came across another recipe for 30 minute rolls.  While I do find these take a bit longer than 30 minutes they are still quick. I've also shaped these to use as hamburger buns & that works well also .

One Hour Sandwich Bread:
http://www.foodiewithfamily.com/2010/04/17/one-hour-sandwich-bread/
**I have successfully substituted 1/2 of the flour with white whole wheat flour.  I also usually add 2 TB of flax seed.  I cook this is greased loaf pans and do not use the pan of water in the oven.

30 minute yeast rolls:
 http://www.yourhomebasedmom.com/30-minute-rolls/
**I shape into 15 rolls (which are plenty big enough) and bake for 13-15 minutes.  To make burger buns I shape into 12 flatter rolls and place on cookie sheet that has been sprinkled with corn meal.  Bake the same as the rolls.

Health(ier) Whoopie pies/ Ice cream sandwiches

A few weeks ago I posted the following as my facebook status:

lesson learned: Someone (who shall remain nameless) was kind and bought my kids a "treat" today of some whoopie pies from Steves Snacks. I made the mistake of not checking the package before they were purchased and on the way home the kids asked if they could have them. They each split one said treat..I get home to find out that each "treat" has 800 calories (400 from fat) and they contain propylene glycol & hydrachloric acid !?!?!?!? Thankfully they each only had half, the rest went into the trash. I tried e-mailing the laboratory AKA bakery but surprise surprise their link doesn't work.

After being rather frustrated/disappointed by this I decided to set out to make a healthier version of whoopie pies.  These are by no means low fat or low calorie (they each have 350 calories) but they are much better than the 800 calories in store bought pies and also contain only real ingredients.  No hydrogenated oils, corn syrup, artificial flavors/colors or other weird ingredients/chemicals.

The filling for these was quite soft so I decided to freeze them into "ice cream" sandwiches.  I'm going to work on the filling some in the future to see if I can get one that's a bit thicker.  

Whoopie Pies/Ice cream sandwiches:
4 C all purpose flour
2 tsp baking soda
1 C cocoa powder
1 C butter, softened
2 eggs
2 C brown sugar
1/2 tsp salt
2 tsp vanilla
1 C thick sour milk
1 C cold water 

Preheat oven to 350 degrees.  Sift together flour, baking soda and cocoa; set aside.  Mix sour milk and water; set aside.  Cream together butter, eggs, brown sugar, salt and vanilla.  Add dry ingredients & milk alternating until both are used up.  Chill dough for 15 minutes. Drop by 2TB onto greased cookie sheets (I used the medium Pampered chef cookie scoop which worked well).   Bake for 8-10 minutes rotating pans half way thru cooking time.  Carefully remove to cooling rack (they will be delicate) and cool completely. **It is important to keep the batter very cold between batches so it doesn't spread too much when cooking.  

After cookies are cooled make filling:
1/2 C plain greek yogurt
1 C powdered sugar
2 tsp unflavored gelatin
8 tsp cold water
2 C heavy whipping cream
1 tsp vanilla

Chill bowl and whisk attachment.  Mix together yogurt and sugar; set aside.  Dissolve gelatin in cold water and set aside to thicken.  In cold mixer mix cream and vanilla until slightly thickened.  Heat gelatin and water over low heat until liquid.  With mixer running slowly drizzle pectin into cream.  Turn mixer to high and whip  until stiff.  Fold in yogurt mixture.  

Place one cookie, bottom side up, on piece of plastic wrap top with ~ 1/4 C filling and gently top with another cookie.  Wrap in plastic and place in freezer.  Continue until all filling & cookies have been used.  I got 22 sandwiches with a couple extra cookies that broke. Enjoy!

Chicken chili for Nachos

While on vacation this summer by brother-in-law made us nachos for dinner.  My kids really don't care for beans so I was shocked when they ate large helpings of the chili topping and even requested it for lunch the next day.  Once we were home I attempted to recreate this chicken chili.  I guessed at some things but the kids really liked it and once again ate it right up.  It's a bit sweet due to the brown sugar.

Chicken Chili:
 2 chicken breasts, cooked and chopped or shredded
 1 TB olive oil
10oz frozen (or fresh) corn thawed and drained
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 jars spaghetti sauce (I used Newman's Own Organic tomato & basil)
1 large onion chopped
Chili Powder
Garlic powder
Cayenne pepper
*all spices are to taste
1-2 TB brown sugar (divided use)

Heat oil in large pan over medium high heat.  Add onion and saute for a minute, then add 1/2 of the brown sugar and continue to cook onion until lightly caramelized.  Add in all other ingredients and cook until hot and bubbly, checking to make sure spice level is right.  Serve in bowls topped with cheese or over cheesy nacho chips.

Vegetable goat cheese quiche

A few weeks ago I was looking for a recipe to use up some goat cheese I had purchased.  I had already made a beet & peach salad to use up some of the cheese but had about 4oz left.  After looking at a few recipes on the internet I decided to make a goat cheese quiche by combining two separate recipes.  I have made this quiche twice; once using asparagus and once using two large bunches of swiss chard (leaves & stalks). Both quiche variations were well liked.  Here is what I did (links to the original recipes are at the bottom).

Vegetable goat cheese quiche:

For the Crust:
2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
1 large eggs

For the filling:

2 tablespoons butter
12 ounces asparagus, chopped**
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup sliced green onions
4 ounces soft goat cheese, crumbled
4 large eggs

3/4 cup milk

To prepare crust, Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

Lower oven temperature to 350 degrees.


To prepare filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus to pan. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over asparagus; sauté 8 minutes or until crisp-tender, stirring frequently. Add onions; sauté 2 minutes or until asparagus just begin to brown. Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture.

Combine eggs, and milk. Stir in remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost set in the center. Remove from heat, and cool 5 minutes on a wire rack before slicing.

**If using swiss chard; rinse well. separate leaves and stems.  Chop stems and cook in butter for 8 minutes.  Add chopped leaves with green onions and saute until wilted. 

Crust Recipe
Original filling recipe

Goal update...a bit late..and another low cal treat

So, here is how I did last week on my goals:
1) Read chapter in "Be Satisfied" - Nope
2) Clean off desk - I'm calling this done because I did clean off all the old papers, even though some have been replaced with new things I need to deal with
3) Finish last week of bootcamp. - DONE
4) Run 5K on Saturday - DONE and I beat my previous time by over 5 min!
5) Have family for dinner on Friday - DONE
6) Keep up with daily housework - DONE
7) Finalize plans for teacher gift - DONE
8) Get (and mail) card/gift for friend in hospital. - DONE
9) Decide on next verse/passage to memorize. (Yes, I finally finished Matt. 5:1-12) - Nope, forgot all about this.


So, this week I do have some goals but since it's Thurs. I'll just wait until next week to post new goals.  In the mean time, here is another low cal treat for you to enjoy.  I'm sure this could easily be made with gluten free flour for those with diet restrictions.  It is also egg free and could easily be made dairy free by substituting a non-dairy yogurt (such as soy or coconut based).

I love "mug" desserts but even those single servings can be very high in calories.  Here is a low calorie version of the mug brownie.  I really enjoyed it!

Low Calorie Pumpkin Bread

Since I've been eating healthier I've had a few days where I really miss baked goods.  The other day Keira asked for Pumpkin bread so I decided to go on a search for a lower calorie version.  Many recipes replace the oil with applesauce but since Keira is allergic to apples this wasn't an option for me.  I finally found this recipe over at Dame Good Eats.  It was okay but I wanted to see if I could reduce the calories even more (I was aiming for 100 calories per slice).  This comes close with only 117 calories per slice (compared to the 384 in a "normal" slice).

Here is what I did:
Low-Calorie Pumpkin Bread

Ingredients:

1 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup solid pack pumpkin puree
1/2 cup packed brown sugar
1/2 cup buttermilk
1 TB ground flax seed in 3T warm water**
2 tablespoons butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C).



Place the ground Flax seed in the water and allow to "bloom" for 10 minutes

Sift the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

**I had seen soaked flax seed used as a substitute for egg in other recipes but had never tried it myself.  I was very pleased with the results and will definitely be using it again. These measurements are to replace 1 egg.

The Verdict:
This bread may be low in calories but definitely not in taste!   It is moist and delicious.  My kids all love it!  I doubled the recipe to make 2 loaves since I knew 1 wouldn't last.  The second loaf is already almost gone and was the first thing they asked for as a snack after school.  Keira has already asked when we can make some more.  Enjoy!

Easy dinner idea.

This week's weather has been warmer than usual so many of the recipes I had planned, such as soups, didn't sound appealing.  Tonight I made a salad that is easy, nutritious and my whole family really enjoys. 

Sweet Potato & Beet Salad:
3-4 whole fresh beets
5 small sweet potatoes
6 C shredded romaine lettuce
1 C chopped nuts (pecans or walnuts work well but use your favorites)
4oz goat cheese, crumbled (optional)

Cook the beets and sweet potatoes however you prefer* peel and chop into large chunks.  Place lettuce on platter top with beets, sweet potatoes, nuts and cheese (if using).  Serves 6
*I boil the beets and about 1/2 way thru add the potatoes & boil them.  After they are boiled the skins peel right off; no need to peel or wash first.

The first time I made this salad I served it as a side dish to roasted chicken.  Tonight I served it by itself for a nice light meal on a hot night.

Quick, Easy & Healthy recipe

I wanted something different for lunch the other day and came up with this, it was good, filling and only has 92 calories per patty.  It's adaptable too, add whatever veggies & seasonings you have on hand.

Black Bean Patties:
1 can black beans, drained & rinsed
1/2 onion, chopped fine
1 lg stalk celery, chopped fine
1/2 C oats
1 tsp cumin
1 tsp tumeric
Salt & Pepper to taste
2 T olive oil, divided
2 T sherry (or other liquid)

In skillet heat 1 T oil.  Cook onion & celery until soft.  Meanwhile, in medium bowl, slightly mash beans.  In blender or food processor, pulse oats & spices just until oats are smaller.  Add oat mixture and vegetables to beans, mix/mash well.  Splash in sherry (or other liquid).  Heat griddle and grease with remaining oil.  Measure by 1/4 cup onto griddle, press down to form patties.  Cook 2-3 min per side or until golden brown.  Makes 5 patties. 
* I had this on a bed of romaine lettuce with a few homemade tortilla chips. My husband had his "burger" style with cheese and ketchup.  Definitely a recipe I'll be making again.

Goals & a healthy snack idea

1) Exercise 5 times - be able to at least do Day 1 of Week 4 of C25K by the end of the week - DONE (I finished week 4!!)
2) Review Matthew 5:1-8 and work on memorizing verses 9 & 10 - DONE
3) Park playdate with friends if they are available DONE
4) Chaperone field trip - DONE
5) Do the Mother/Daugher Devo each night with the girls - Did most nights but not all.
6) Go thru Titus' clothes and return 12M & 18M to my sister and get size 24M/2T - DONE (now to just organize them)
7) Keep up with laundry & ironing so that on Friday it is completely caught up. - DONE
8) Take the kids to storytime at the farm - DONE
9) Drink 64oz of water 3-5 days (I need to work on this again) - Nope, I drank more but not 64oz
10) Continue to limit sugar to just fruit sugar and continue to not eat after 8PM - Nope, I did great except for Saturday night.  We got together with some neighbors and this kind of went out the window for the night but Sunday I got right back on track :)


Weeks goals for 3/25/12
1) Work on Matthew 1-10, I still get a little tripped up on the order
2) Finish work for Bible Study
3) Read 2 Chapters in "The Power of a Positive Mom"
4) Spring clean kitchen
5) Organize 2T clothes for Titus & put them away
6) Keep up with cleaning schedule (I wrote one out a while ago that I've been using)
7) Finish week 5 of C25K
8) Do meal plan
9) Continue to work on water intake
10) Continue with sugar limits & no nighttime snacking

I also wanted to share a great snack idea that I tried today.  These were easy and very tasty. I found the original link thru Pinterest.

Sweet & Salty Roasted chickpeas

• 1 can (14 oz) chickpeas (garbanzo beans), drained
• 2 teaspoons olive oil
• 1 teaspoon cinnamon or your spice(s) of choice (I added a couple dashes of cayenne to add to the spiciness)
• 1 1/2 teaspoons brown sugar
• 1/4 teaspoon salt

1. Place chickpeas on a baking sheet lined with parchment paper or a silpat.
2. Bake at 450 F for 30 minutes. (You didn't miss anything here.  You don't oil or season them until after they are done.  In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil.  They are enjoyable all on their own.)
3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
4. Enjoy hot, or bring to room temperature and store in an air-tight container.  Like popped corn, the chickpeas are never as good the next day.  However, they are still quite enjoyable 3-4 days after making them.  

I also made Salt & Vinegar chickpeas from another site.  They were also great but some of them did burn so I would suggest using the roasting method in the first recipe for these as well (i.e. don't oil them before roasting).

Salt & Vinegar Roasted Chickpeas

• 2 cups canned chickpeas*
• 3-4 cups white vinegar
• 1 tsp Coarse sea salt
• 2 tsp extra virgin olive oil

Directions: Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black…lol. Enjoy as a high protein snack or as a side to a lunch or dinner.

Enjoy!

A 10 Minute dinner recipe

There are just some nights when a fast dinner is needed.  This recipe is not only fast but healthy.  All my kids really liked this.  The original recipe calls for this to be served over puff pastry but since I don't keep puff pastry on hand and we're trying to eat healthier I switched to using a seasoned couscous as the base.


Salmon & Pesto with Couscous:
1-2lbs salmon cut into portions (as much as needed for your family)
2TB pesto per piece of salmon
Chopped fresh tomato
2 cups couscous (measure dry then cook)
1-2 TB lemon juice
1-2 TB parsley
Salt & pepper to taste

Preheat oven to 400.  Place salmon on foil lined baking sheet and cook for 10 minutes.  Meanwhile, cook couscous according to package.  When couscous is ready toss with lemon juice, parsley, salt & pepper.  To serve place salmon on top of each serving of couscous top with pesto and chopped tomato. 

Homemade Larabars

I discovered Larabars a few weeks ago and really love them.  The great thing is that there are only a couple of ingredients and no added sugars, just the fruit sugars.  I also loved the fact that there are so many variations of flavors and the fact that they are high in fiber, protein and good fats.  The only thing I didn't love about them was the price.  The cheapest I found them was $1.25/bar (and the bars are small) so I set out to find a recipe for making them myself.  I found this  recipe at Oh She Glows and after doing a bit more research just changed it up again.

The basic premise is equal parts dates and other dried fruits and just adjust the nut amount accordingly.  Grind up the fruits into a paste, remove from food processor.  Grind up nuts until very fine and starting to stick together add the fruit paste back in and process until well mixed.  Press into 8X8 pan and refrigerate.  Once firm cut into 12 bars and, if desired, wrap individually.   Depending on the type you make you may need to add a couple tablespoons of water or for added flavor use 100% juice.

Here are the combinations I've tried so far (with good reviews from my husband and kids).

Cranberry:
1 C dates
1C dried cranberries
1 1/3 C almonds
1tsp cinnamon
1/2 tsp nutmeg

Chocolate Coconut:
1 C dates
3/4 C coconut
1/4 C unsweetened cocoa powder
1 1/3 C almonds

Cinnamon Raisin:
1 C dates
1 C raisins
1 1/3 C almonds
1 1/2 tsp cinnamon

You can use whatever nuts you like; I just have almonds on hand.  Depending on the flavor Larabar uses pecans, walnuts, cashews, peanuts or almonds.  Here is the link to the Larabar product page, if you click on a flavor they list all the ingredients.  Enjoy!

Another "from the pantry" recipe

I thought I'd share another recipe I came up with using "on-hand" ingredients. I used my baked mac & cheese recipe for the basic instructions but changed the ingredients to remove the lactose and make a full meal. It's nothing fancy but was a big hit here.

Baked Chicken & Broccoli Pasta

1 stick (1/2 cup) butter, divided use
1/4 cup flour
2 cups chicken broth
1 lb pasta (I used penne)
16 oz frozen broccoli, thawed and drained of any water
2 cups cooked chicken cubed
4 cloves garlic, minced
4 cups shredded cheese (I shredded some partial blocks of yogurt cheese I had on hand to eliminate the lactose since I can't have it)
1 cup bread crumbs (I used Panko)

Preheat oven to 350 degrees. Cook pasta according to package instructions. While pasta is cooking melt 4 TB butter in saucepan. Add flour and stir together for a minute. Slowly stir in chicken broth; bring to boil, stirring constantly. Boil and stir for 2 minutes to thicken. Add all cheese and stir until melted. Add broccoli and chicken to cheese sauce. Drain pasta. Add 2 TB butter and all garlic to pasta. stir until butter is melted. Mix sauce with pasta. Pour into lightly greased 9 x 13 pan. Melt remaining 2 TB butter and mix with bread crumbs until all are coated a bit. Sprinkle bread crumbs on top of pasta. Bake 30-40 min or until the top is just browned.

This, that and a tasty treat :)

I've had a few things rattling around that I wanted to write about. First, I have to say that I'm very excited to share about last week's chapter in "The Power of a Woman's Words", I'm hoping to get a separate post up either tonight or tomorrow.

For now, I wanted to give a quick update on how we're doing. I know I haven't posted much about this pregnancy, mostly because (thankfully) there hasn't been much to post. In the words of my midwife I'm having a "nice, boring" pregnancy. I've been fortunate to have another very easy pregnancy. I have had some heartburn and fatigue but I realize these things are SO minor.

The older kids are really excited about the baby. Ethan told me yesterday that he "can't wait" for the baby to be born. He is so excited to finally be getting a brother. It's been a real blessing to me to see their excitement and how much they want to be involved.

Ethan is doing well in K5, he's had some adjustments to being in a classroom but is doing very well with his studies and seems to be making friends well. Hailey is keeping active helping me at home and trying to keep up with Ethan and all that he's doing. She is starting to sound out words some and doing some simple math also. Her birthday is just over a month away and she's very excited about turning 5 and that she will be starting school in the fall.

Keira is learning more and more every day and is very active. She has loved being outside with the "big kids" during the last couple of days of warmer weather. She is starting to talk some, not too clearly yet but she has consistent sounds/words for things. She can now say between 10-20 words and is also learning her body parts.

Life here has been going well. God has truly blessed us this winter. We did have one stomach bug go thru our house but it was mild compared to others we have heard about.

Lastly, I wanted to share a recipe that I came up with yesterday. I had mentioned in a previous post that I was taking up the "shop my pantry/freezer" challenge. Well, one of the things that we ran out of is chocolate chips. I love chocolate when I'm not pregnant and even more when I am, I was really wanting some cookies. I thought about making brownies but it just wasn't what I was wanting. So I decided to look for a chocolate oatmeal cookie recipe. I didn't find any that were what I wanted so I altered a multi-grain cookie recipe and made it chocolate. At first I wasn't sure how they would come out and they were very soft when they came out of the oven but after cooling they firmed up a bit and made a wonderful chewy cookie.

Chocolate Multi-grain cookies:
1 C all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1 cup whole wheat flour (I used 6-grain flour)
1 1/2 cup Old Fashioned rolled oats
1/2 Cup wheat germ
1/2 cup cocoa powder
2 eggs, beaten
1 1/2 cups brown sugar
1 tsp vanilla
1 cup vegetable oil (I used a light olive oil)
2oz chocolate, chopped finely
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In large bowl, mix together all dry ingredients. In separate bowl mix together wet ingredients. Stir into dry ingredients. Stir in chocolate and walnuts. Drop by tablespoon onto greased baking sheet, flatten slightly. Bake for 15 minutes or until done. Cool on pans for 1 minute then carefully transfer to cooling racks to cool. Yields: approximately 3 dozen

I made these a bit bigger and the 15 minutes was plenty so if you make them smaller just watch them as they probably will cook faster. Also, if you use the walnuts they do make it more difficult for the cookies to hold together. I ended up just shaping some dough into rounds in my hand which worked well.