My sister recently sent an email with a recipe she created using ingredients from her pantry. It just so happened “stone soup” was on our menu that night. So, it got me thinking about how easy it is to whip up a simple, good for […]
Month: November 2008
Thanksgiving is over and I feel like a stuffed turkey. I fasted all day so I could enjoy a few extra calories at dinner time and not feel too guilty. My guilty pleasure was my Grandmother’s blue cheese ball. I nearly devoured half of it single-handedly.
This Thanksgiving was my first. In the past we always went to Stephen’s parents or sister’s houses. This year, with everyone out of state, we wanted a nice relaxing kid friendly Thanksgiving. The meal was simple. I know it is Thanksgiving dinner we are talking about here but I could not bring myself to whip up numerous carb loaded dishes. Besides with four adults and three little children we did not need that much. We stuck to the basics of turkey, stuffing, corn on the cob roasted vegetables and salad.
Here are a few things Mason and Adelin did to help with the decorations.
Fall Harvest Necklaces: Use string or plain dental floss,Â popcorn, a variety of dried fruits.
Thanksgiving placemats: A fun way to teach patterns and weaving.
Thanksgiving hats. The instructions for the Pilgrim Bonnet can be found here.
The centerpiece: The Mayflower
Joy the Baker is at it again with these delicious Pumpkin Pie Bars she adapted from Kraft. 1-1/3 cups flour 3/4 cup granulated sugar, divided 1/2 cup packed brown sugar 3/4 cup (1-1/2 sticks) cold butter or margarine 1 cup old-fashioned or quick-cooking oats, uncooked […]
The first time I had couscous was when I was in Texas. I knew a guy who was from Tahiti. One night he made couscous in a pot with cabbage and whole tomatoes. Ever since that night couscous has become a pantry staple. I gravitated toward this dish because this summer I had a major affair with limes and spices like cumin and red chili peppers and cilantro. I put cilantro on everything. And why not, the flea market was selling ten bunches for a dollar. Add some chicken or black beans to complete the meal.
Couscous is small, granular pasta that is steamed like rice. Almost any rice or pasta dish could be substituted for couscous.
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp olive oil
4 tbsp fresh lime juice
2 tsp red wine vinegar
1 tsp ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 oz) cans black beans, drained
Salt and pepper to taste
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Make it Simple: The idea of once a month cooking is to simplify life. If a month sounds too overwhelming start small. Try once a week cooking, gradually adding more meals as you become acclimated. Trouble finding the time? Hire a baby sitter, cook in […]
This is my moms pumpkin pie recipe. It is from the Libby pumpkin can. On Rare occasions I find a recipe from a box or can that is actually quite delicious. I have had many comments on how good it is and if they can have the recipe. I am a failure at pastry dough and therefore I buy my own.Â But one day I plan on diving in and conquering pie dough.
1 1/2 c sugar
1 can (29oz) pumpkin
2 tsp ground cinnamon
2 cans (12oz) evaporated milk
1 tsp ginger
2 unbaked 9-inch deep dish pie shells
1/2 tsp cloves
4 large eggs
Mix sugar, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in a preheated 425Â°oven for 15 minutes. Reduce temp to 350Â°. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on rack.