blessings and recipe

Last week was a really hard week.  It just was.  Too much sadness, too much helplessness.

This week I count my blessings:
1. Today is the first day since last Tuesday that I haven't had a headache.  Amazing!
2. Today the sun shone, AND I saw a robin (it was super fat, and cold, but it was a sign of spring....)
3. Today everyone liked the new casserole I made.  Even Boy who typically doesn't like casserole because he doesn't like things "all mixed together, " except lasagne and pizza.  Boy even asked for the leftovers for his lunch tomorrow.  (But he doesn't get them, because there is only enough for one, and I declare the dish "Mine.")
4.  I have one less sandwich to make for tomorrow, 'cause I get the casserole....

New Casserole:
Ham and Cheddar Noodle Bake
2 1/2 cups uncooked elbow macaroni
3 tbsp butter, plus a little extra to dot the top of the casserole
2 tbsp flour (I used bean flour)
1 cup milk
2 cups shredded cheddar cheese
1/2 tsp salt
2 cups diced ham
1 cup frozen peas or corn
1/2 cup crushed crackers (I used Glutino Cheddar crackers, but Ritz would work nicely too) or bread crumbs

Cook noodles according to package directions.  Drain
Melt butter in a large skillet over medium heat.  Add flour and milk.  Whisk together and bring to a boil.  Cook for 2 minutes or until thickened.  Remove from heat.  Stir in cheese and salt.  Add ham, cooked macaroni and corn/peas.  You can add a little extra milk if you think it's too dry.
Transfer to greased baking dish.  Top with cracker/bread crumbs and dot with a little additional butter. 
Bake at 350F for about 20-25 min.

yum, yum, yummo

Famous Peanut Butter Squares.
DH loves these.  They may be the reason he married me....no, they're not the reason he married me, but they might be the reason he stays married to me.  These are super easy to make, and are a comfort food around here.
DS isn't feeling well and his appetite has disappeared.  I'm hoping that the PB Squrares will help.  I know, I know, most mothers would make chicken soup or something nutritious.  Me, I do dessert instead (the jello is setting in the frig.)
Here's the recipe.  Enjoy, enjoy, enjoy. 

1 cup brown sugar and one cup corn syrup.  Mix together in a big pot (it has to be big 'cause you'll need lots of room when you add the cornflakes.) Bring to a boil then remove from heat and add 1 cup of peanut butter.  Mix well. 
Then add 5-6 cups corn flakes.  Mix well -- this is hard work 'cause you want to cover all the cornflakes, so keep stirring and flipping (there is probably a cooking turn for this motion, but I don't know what it is.)  Spread into a greased glass baking dish.  Flatten slightly with the back of a spoon.  Hint:  if you cover the back of the spoon with cooking spray first then then the cornflakes won't stick to it. 
Spinkle a couple of handfuls of chocolate chips over the top.  This is important -- don't put too many on.  Too many chocolate chips sends the chocolate/sugar/peanut butter ratio off.  Put the pan in a 350F oven for about 3-5 min.  You'll know when it's done when the chocolate chips are shiny. Then mush down the chocolate chips with a knife to spread them out a bit.

It's really okay to lick the spoons and pan.....The squares go so fast at my house sometimes that's the only way to guarantee I get any...

still learning....

The Gr. 6 teacher at my school asked me to teach he and his class how to blog.  We're hoping to inspire their writing....
So I've started a new blog to help walk the kids through the process.  In doing so I have been re-inspired to learn something new.  My "new thing" this week will be to add pages.  Some of my favourite blogs have pages so that they almost look like websites.  The page I've added so far is "recipes," and since I decided to add the page before I found a worthy recipe to post I've just posted a link to a really good cooking blog.  Check it out....

menu planning monday (on Tuesday)

The usual menu plan sponsored by orgjunkie.com
Monday -- hidden bean chili* and fried potatoes
Tuesday -- chicken burgers
Wednesday -- meet the teacher night at school, dinner there
Thursday -- Crock Pot Maggie soup
Friday -- Tacos
Saturday -- DS is away, so we'll treat DD out

*Hidden bean chili explanation: One of the great things about chili is the beans -- they're loaded with fibre and good for you. My family doesn't like them though. So, sneaky me, I use my food chopper and chop up canned kidney and navy beans and add them to the chili. When they're all chopped up they look like hamburger and you can't tell they're in there. They regularly tell me they like my chili better than anyone else's 'cause mine doesn't have "yucky beans." I just smile 'cause what they don't know is good for them!
This is a trick I use for many recipes -- you can hide flax seed meal in almost anything. Also carrot or sweet potato puree works well in meatloaf and spaghetti sauce. I put mushrooms in my spaghetti sauce (though all 3 claim they've never eaten a mushroom!)

menu planning monday

The usual menu plan as organized by orgjunkie.com/

Monday -- One-Pan Roasted Pork Supper ( recipe below)
Tuesday -- I'm at a meeting, DH, DD and DS will have to fend for themselves
Wednesday -- leftover potato soup with cheese bread and a salad
Thursday -- ham steaks with scalloped potatoes
Friday -- Chili and homemade fries
Saturday -- we'll be at the local fair all day, so supper will likely come from a booth there....

One-Pan Roasted Pork Supper
(this is a new one from a Kraft What's Cooking magazine. It's going into the Favourites book!)

1 pound potatoes (or sweet potatoes) peeled and cubed
1 large red onion, cut into wedges
1/2 cup Kraft Catalina dressing
1 1/2 tsp dried thyme leaves, divided
1 pkg Stove Top Stuffing for Chicken
1 1/2 cups water
2 small pork tenderloins (~ 1 1/2 pounds)

Preheat over to 375F. Toss potatoes and onions with dressing and 1/2 tsp of the thyme. Arrange in greased 9 x 13 inch pan. Bake 10 minutes.

Meanwhile, combine stuffing mix with water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to edges of pan. Spoon stuffing down the centre of the pan; top with meat. Sprinkle remaining 1 tsp of thyme over meat.

Bake 45-50 min or until cooked through.

note: I think next time I make this I may put about 1/4 cup Catalina over the meat and thyme part way through cooking, just to make a bit more sauce for the pork.

menu planning monday

Check out other menu plans at orgjunkie.com/

Monday -- Labour Day holiday campfire fair -- s'mores, hotdogs, and pie irons
Tuesday -- grilled BBQ pizza
Wednesday -- Saucy Beef Patties (the new one, I'll let you know how it goes) with mashed potatoes and corn on the cob
Thursday -- Hawaiian Ham Steaks* with baked potatoes
Friday -- Crockpot Baked Beans with ham chunks (left over from Thursday)
Saturday -- left overs -- likely chili made with left over baked beans.

*Hawaiian Ham Steaks (from Quick Cooking magazine, Oct 2003)
2 Boneless fully cooked ham steaks
2 tbsp brown sugar
1 tbsp prepared mustard
pineapple slices

Cut each ham steak into 2 or 3 serving sized pieces. Combine brown sugar and mustard; spread over ham. Top each piece with a pineapple slice. Place in a greased 15 x10 inch baking pan. BAke at 375F for 10 minutes or until heated through.
(I've also done this one on the BBQ.)

menu planning monday

This week is back to school -- yikes!
You can find other menu plans and recipes at orgjunkie.com/

Monday -- Meatlovers Pizza Bake (a new one, I'll let you know how it goes)
Tuesday -- Sweet and Sour Chicken (see recipe below)
Wednesday -- Lori's Oven Sausage
Thursday -- baseball banquet -- so we'll dine on tube steaks and chips!
Friday -- Oriental Chicken Dinner
Saturday -- Maggie Soup (hamburg and vegetable soup) with fresh bread
Sunday -- birthday party for father-in-law -- I'll take dessert

Sweet and Sour Chicken
1/8 cup salad oil
2 med. onions, chopped
1 cup brown sugar
1 tsp Worcestershire sauce
1 tbsp prepared mustard
1 tsp salt
1/4 cup vinegar
1 3/4 cup ketchup

Saute onion in oil. Bring rest of ingredients to a boil. Put chicken into a baking dish and pour sauce over it. Bake at 350F, uncovered until chicken is done (about 30-40 min. for boneless chicken breasts)

menu planning monday

The usual menu plan hosted by orgjunkie.com.

Monday -- kids are visiting Grandma and Grandpa, so I get my favourite August light supper -- Toasted Bacon and Tomato sandwiches with corn-on-the-cob (DH doesn't do veggies so he had bacon on toast...)
Tuesday -- going to pick up kids, supper on the way
Wednesday -- Pulled Pork on a bun with corn on the cob
Thursday -- Chicken and Rice bake (new recipe, I'll let you know how it goes)
Friday -- Grilled pizzas (recipe below)
Saturday -- steak, baked potatoes, roasted veggies
Sunday -- leftovers

Easy Grilled Pizzas
(hint: have all your toppings ready in advance)
Use tortillas for the crust. Spray one side with Pam or spritz with olive oil and place on grill.
Top with pizza sauce (I use the squeeze bottle kind 'cause it's less messy),
pepperoni, ham, bacon, green pepper, shredded mozzarella etc.
I can fit 2 large tortillas on the grill at once. Put the lid down and cook for about 4-5 minutes. You'll know its done when the "crust" is firm and the cheese is melted.

Sometimes I do a carmalized red onion and chicken version. For that sauce I use equal parts bbq sauce and pizza sauce.

I tried the Bacon and Cheeseburger Spaghetti recipe that I noted on Menu Planning Monday. It was not a success. Rarely do I say I don't like something, especially if I've made it myself; I can choke down just about anything (I would do well on Survivor in this regard) but this was just yucky. And I just don't understand it -- it had all the makings of something wonderful but ended up really strong -- too much mustard or something.... DS and DD tried one or two bites and then stopped abruptly. After I had my bite, I immediately pulled out the old peanut butter, jam and bread, no questions asked. I also called DH and told him to stop somewhere for supper on the way home unless he felt like PB and J.
When DD saw me dump the entire casserole she said "but what about all those starving kids in Africa you talk out?" My response "they will thank me this time, I think!"

This is a crazy busy week at our house, so our menu reflects tried, true and FAST. I went back to school yesterday to set up for September, DH started hockey school last night and both kids are at Bible School all week -- and I"m still in summertime mode!

Monday -- western sandwiches (eaten on the run)
Tuesday -- crockpot stew
Wednesday -- bacon and cheeseburger casserole (we didn't get to it last week, so I'll try this new recipe this week)
Thursday -- DD and I are going for a pedicure and then we'll have dinner in the park; DS is at a birthday party and DH will have to fend for himself
Friday -- BBQ burgers with garden salad
Saturday -- our 17th anniversary -- I'll take DH out for dinner

menu planning monday

My usual menu plan as organized by orgjunkie.com/ -- posted a bit late as the storm yesterday messed up our hydro and my internet connection.
Monday -- Chicken Suisse (we didn't have it last week so I've put it on tonight's menu)
Tuesday -- Crockpot stew (no oven, busy day)
Wednesday -- Sour sausage (see recipe below), baked potatoes, cucumber salad
Thursday -- Bacon and Cheeseburger Spaghetti (this is a new one, I'll let you know if it's worth passing along), garlic bread, spinach salad
Friday -- ham steaks, bbq scalloped potatoes, corn on the cob (I hope!)
Saturday -- someone is taking me out for pizza?
Sunday -- leftovers or campfire pie irons, spiders and s'mores!

Sour Sausage (my mother-in-law's recipe for a sweet and sour sausage gravy)
your favourite sausage (we like farmer's or honey garlic)
1 cup water
1/4 cup vinegar
1/2 cup brown sugar
1 small onion, finely chopped
cornstarch or flour

Fry sausage until brown. Remove sausages and keep warm. Drain off grease and add water. Add vinegar, brown sugar and onion. Let this boil slowly for 10-15 minutes, scraping the bits off the bottom of the pan. Thicken gravy with cornstarch or flour.

It's always a little celebration (little party in my head) when I find something my whole family likes to eat. I've been warned to not try to "sneak" more than one new recipe in a week. We are a family of habits and pickiness. I really don't like to cook, and what I like to cook is either not very healthy (ie desserts!) or my fam won't like it. New recipes are a treat for me.
I organized my collection of "to try" recipes last week. I got a binder and filled it with page protectors, the pocket kind. Then I labelled each pocket with a recipe category -- beef, crockpot, chicken, pork, pasta, breakfast, salads, soups, cookies, cakes, pastry, squares (notice the heavy emphasis on desserts....) Whenever I cut out a recipe I think might go over, I place it in the appropriate pocket. Then once a week I go through the binder to find the recipe worthy of this week's "new try."
Last night's new try was Italian Pot Roast on the BBQ. It was originally intended for the crockpot, but you know I don't always like to follow instructions. It's from Simple and Delicious magazine May/June 2009.

Italian Pot Roast
1 boneless beef chuck (3-4 lbs) -- I used a 2 1/2 lb frozen short rib roast, cause that's what was handy in the freezer
1 can diced tomatoes
3/4 chopped onion
3/4 cup beef broth
1 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder (or minced garlic)
1/4 tsp pepper

BBQ instructions -- I put the roast in a tinfoil baking pan, added the tomatoes, onion, beef broth and spices. Then I put a second tinfoil baking pan (same size) over top for a lid. Wrap the whole thing in tinfoil to help seal in the steam. Roast on low heat for 3 1/2 to 4 hours. (I kept 2 burners on low and turned the other one off.) The temp gauge stayed about 300F.

When roast is done remove meat. I strained out the juices from the tomatoes (knew that tomato chunks wouldn't go over with the fam). Then put the juices in a saucepan with cornstarch to make gravy.

Crockpot instructions are the same except it suggests cutting the roast in half and cooking on low for 5 - 5 1/2 hours. (If I was doing it from frozen I'd do 8-10 hours.) If you don't have a picky family you could include the tomatoes in the gravy.

Menu Planning Monday -- hosted this week by The Happy Housewife

Monday -- italian pot roast on the BBQ (new recipe, I'll let you know if it becomes a favourite), with herb and garlic roast potatoes, spinach salad
Tuesday -- chili with home made fries
Wednesday -- Chicken Suisse with vegetable fried rice*
Thursday -- hot roast beef sandwiches, cucumber salad, mashed potatoes
Friday -- chili dogs
Saturday -- bbq sausage and potatoes

Vegetable Fried Rice
Cook as much rice as your family usually eats (if I'm in a hurry I use Minute rice) according to package directions.
As rice cooks julienne or finely chop a handful of favourite vegetables (I use carrots, celery and/or peas)
Stir fry veggies in a little olive oil for a minute or 2 in a big frying pan. Add the rice and stir together.
Push rice and vegetable mixture to one side of the pan. Scramble an egg on the other side. When egg is cooked mix it all together. Add a dash of ginger and and 2-3 tablespoons of soya sauce.

There are only 4 people who live in my house. 3 of those people would like me to be a short-order cook. DH is a picky eater, but he thinks he is easy to please -- meat and potatoes; but no chicken, pork (except sausage), roast beef, steak, fish, lamb, vegetarian anything and as little pasta and rice as possible. In my book that pretty much leaves hamburger. When DS was little he had a severe milk allergy. DD would be happy to survive on yogurt, pickles, crackers, grapes and popcorn. And somehow I have to come up with a single meal (because I'm NOT running a restaurant) to satisfy everyone. Maybe "satisfy" isn't the word, maybe just "feed so they aren't malnourished and I don't go crazy" is more accurate.

My solution? I have created a "Boyd Family Favourites" binder. Each week I try one new recipe. Everyone has to vote on whether or not it is worthy of the title "Favourite." Sometimes I have to make it again another week just to be sure about it. Once voted a favourite I type it out on the computer and it goes into our binder. When I'm looking for something to make I just pull out the binder because everything in there has been agreed upon by everyone. If I hear any complaints I tell them "it was in the Favourites Binder." That ends the discussion. I've saved all of these recipes to disk. When the kiddies are ready to fly my coop, they'll get a copy of the disk so they can feed themselves on favourites.

Menu Planning Monday as organized by orgjunkie.com.
Monday -- Chicken Parmesan, spinach salad, raspberry pie (leftover)
Tuesday -- spaghetti with garlic bread
Wednesday -- Pizza Casserole
Thursday -- Pork Roast with skinny mashed potatoes and vegetables
Friday -- leftover buffet
Saturday -- Easy Chicken Cordon Bleu (recipe below)
Sunday -- BBQ sausage on a bun (weather cooperating)

Easy Chicken Cordon Bleu
1 pkg stuffing mix
4-6 boneless, skinless chicken breasts
4 slices deli ham
1 can low fat condensed cream of chicken soup
1 tbsp Dijon mustard
1/2 cup shredded cheese (I use mozzarella)

Preheat oven to 440F. Prepare stuffing as directed on package. Set aside. Place chicken in greased baking dish. Cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing. Bake 25 min or until chicken is cooked through. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted

menu planning monday

I found a cool blog in my web-searching yesterday. It's found at www.orgjunkie.com. There is a neat section on Menu Planning Monday. Each week over 300 people post their menu plans for the week. It looks like some have recipes attached. I'm going to follow the advice on this blog and see if I can link and post MPM to mine.
Monday -- DD (dear daughter) away -- Ham and Cheese on a bun, Potato soup, cucumber salad
Tuesday -- Shepherd's pie, spinach salad
Wednesday -- spaghetti supper, garlic bread, salad
Thursday -- CocaCola Chicken, mashed potatoes, veggies
Friday -- hope someone's taking me out....
Saturday -- Pulled Pork sandwiches
Sunday -- big family potluck for birthday party

CocaCola Chicken Recipe
1 cup of coke
1 cup of ketchup
Stir together (don't stir too fast as you don't want it too foamy)
Salt and pepper chicken breasts or pieces. Put in pan and pour coke mixture over top. Cook in 350F oven, covered, for 15 min. Uncover and cook another 15 min. or until chicken is cooked.