Grandmother Jepson’s Cracker Jacks

Filed under: BUDGET MEALS, RECIPES - Snacks

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

Technorati Tags: cooking, cracker jacks, family, food, kids, RECIPES - Snacks

| No Comments »

Meatballs with Cream Sauce

Filed under: BUDGET MEALS, RECIPES - Main Dish

Whenever the air is heavy with rain and the chill winds come blowing through I crave soup or a comforting hot dish similar to meatballs with cream sauce. It has that northern woodsy feel to it. Still elegant and refined. The perfect recipe to serve when friends come to dinner. The kids go nuts over meatballs in cream sauce. They especially love the sauce. The ingredients list looks long but it is so easy to make that the kids could help out.

Source: Unknown
Meatballs:
1 egg
1/4 cup milk
2 tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup oats
1 small onion, finely chopped
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lb ground turkey
3 tbsp flour

Preheat the oven to 400 degrees.

Place 3 tablespoons flour in a shallow bowl. In a medium sized bowl, mix the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, sat and pepper. Add the beef mixing until just combined. Shape into balls. Roll meatballs in the flour. Place on a cookie sheet and bake, uncovered, for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Place meatballs in cream sauce and let simmer for 5 minutes. Serve over pasta, egg noodles or rice with a sprinkle of parsley.

Cream sauce:
2 tbsp butter
3 1/2 tbsp flour
1/4 tsp dried thyme
1/4 tsp salt
1/2 tsp pepper
1 1/3 cups chicken broth
2/3 cup milk
2 tbsp minced fresh parsley

Melt the butter in a large skillet over medium heat. Stir in the flour, thyme, salt and pepper whisking until smooth. Gradually add broth and milk, whisking vigorously to remove any lumps; bring to a boil. Cook and stir for 2 minutes, until slightly thickened.

Technorati Tags: cream sauce, egg noodles, meatballs

| No Comments »

Homemade Egg Noodles

Filed under: BUDGET MEALS, RECIPES - Sides

My mom used to make egg noodles for her chicken soup. I thought making egg noodles would be a great project for the kids and I to try. I remember watching my mom roll out the dough and make the long effortless slices. I have also seen some people fold the dough over lengthwise to a 2-inch width and then cut. Just make sure to dust with flour before each fold.

Source: This is the recipe my mom always used. She got it from her friend Eunice Johnson.
(Serves 4)
1 cup flour
1/4 tsp salt
1 egg
1/2 an egg shell of milk
Place flour in a small bowl, make a dent in the center. Carefully crack the egg shell pouring the egg in the center of the flour. Fill 1/2 of the egg shell with milk and stir into the flour and egg mixture using a fork. If needed add just a touch more milk until moist enough that the dough holds together.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin for thin noodles or as thick as you like for dumplings). Using a Pizza cutter, cut the dough into thin noodles -length of your choice. The noodles do not have to be perfect nor is it necessary to dry the noodles.

Slowly drop the cut noodles one by one into rapidly boiling water (chicken or beef broth) stirring constantly so they do not stick together in a lump. Turn down the heat and simmer at a low boil until tender (approx. 1/2 hour or less). Stir frequently while cooking to prevent sticking.

Technorati Tags: crafts, egg noodles, family, food, kids, pasta, RECIPES

| No Comments »

Chicken Vegetable Nachos

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Snacks

One of our favorite indulgences is nachos. I love nachos. The crispy salty texture of the nacho chips dipped in the cool spicy flavorful salsa makes it hard to stop at seven measly chips. When we first got married we would frequent this amazing hole-in-the-wall Mexican restaurant. The place has since changed owners and unfortunately the food is no longer as fresh and flavorful but we relish the fond memories of eating nachos together.

Source: Adapted from Rachael Ray magazine
Nacho Chips
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 bunch broccoli, cut into small floret, stems peeled and thinly sliced
1 (15-oz) can cannellini or black beans, rinsed
2 cups cooked chicken, shredded
2-3 cups cheddar cheese
Salsa
Plain yogurt or sour cream

Preheat the oven to 350 degrees. Spread a layer of chips on a baking sheet.Sprinkle with some cheese.

In a large skillet, heat one tablespoon oil over medium-high heat. Add the onion and garlic and cook until lightly browned. Remove the onions and scatter over chips. Add the broccoli and 1/2 cup of water. Continue to cook until the broccoli is slightly tender, not mushy, and the water has evaporated.

Sprinkle the broccoli, cooked chicken, beans and cheese over the chips evenly. Bake until cheese has melted.

Technorati Tags: after school, cinco de mayo, food, nachos, rachael ray, RECIPES - Snacks, superbowl, vegetarian nachos

| No Comments »

A Fancy Pudding Pie

Filed under: BUDGET MEALS, RECIPES - Treats

A couple weeks ago, I took Mason and Adelin to a kids workshop where they learned to make dirt referring to the dessert known as, Dirt. The kids helped measure the milk and stir the pudding. Each child was given a cup and bag with oreos (to go with the chocolate pudding) or vanilla sandwich cookies (to go with the vanilla pudding) to smash. Then, they mixed their cookies with the pudding in the cup, added a few worms and stuck them in the refrigerator to set.

I went to the store yesterday to pick up a few things one of the items being eggs. Guess what I found in the front seat of my car this morning? Since we were without eggs, I opted to make pudding for the kids’ afternoon snack. As I was stirring the cook and serve boxed pudding, I thought about the Dirt the kids made and how much fun they had putting it together. While the pudding cooled, I put a variety of ingredients on the table to give the kids the opportunity to make their own fanciful pudding concoctions.

We used sliced strawberries, a sliced banana, coconut, chocolate chips, graham crackers, walnuts and nutella. I think the best part was piling on the toppings.

Technorati Tags: activities for kids, BBQ, birthday party, Dirt pudding, pudding, summer

| No Comments »

Spinach and Grape Salad

Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

The weather was absolutely gorgeous today, a perfect day for a picnic. We ran around the backyard with Police Officer Mason in hot pursuit. Mason is a no-nonsense cop. Forget the ticket for speeding, we had to go straight to jail on the trampoline, where I jumped until I had to leave to start dinner. As I cooked, the kids took advantage of the warm weather spraying themselves with the water hose. I did not have the heart to make them come inside and so decided we would have a picnic. A perfect meal for a perfect day.

I know this salad may seem a little weird, but it tastes phenomenal. It is super quick, healthy and goes well with seasoned pork chops and roasted potatoes.

Source: Rachael Ray
1 red onion, halved and thinly sliced
1 cup red seedless grapes, halved
4 oz baby spinach
1/4 cup sliced almonds, toasted
2 tbsp balsamic vinegar

Heat oil in a skillet, cook red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from heat. Stir the spinach, almonds and balsamic vinegar into the onion mixture, season with salt and pepper. Serves 4

Technorati Tags: food, grape salad, picnic, spinach

| No Comments »

Irish Brown Bread

Filed under: BUDGET MEALS, RECIPES - Breads

I made a pot of soup for dinner one night and thought rolls sounded good so I grabbed all my cookbooks in search of a fast bread recipe. I settled on a recipe and went to work when I discovered I missed the part that said to let rise for 5-6 hours. Not wanting the ingredients to go to waste I set the bowl aside and waited the 5-6 hours and we went without rolls. If I had read the directions I would have also seen that once the rolls are shaped they must rise for another 5 hours. After all the effort the rolls turned out to be horrible. The kids used them to spit at each other.

Brown bread is great because it does not need to rise. Do not confuse this rustic Soda Bread with the richer Boston Brown Bread commonly found in Ale Houses. Traditional Irish Soda Bread is made with coarsely ground wheat flour. Quite different from the typical wheat flour found in the United States. If you have a grinder then making your own coarsely ground wheat flour is no problem. If you do not have access to a specialty shop try using King Aurthur. The butter they use in England as well as Ireland is very salty and therefore gives the bread more flavor. Normally I mix vinegar with milk to make buttermilk. With brown bread real buttermilk is essential. The buttermilk acts as the yeast, reacting with the baking soda.

Making brown bread is a fun way to teach the kids about chemistry. While you are waiting for the bread to cook, try adding different liquids to baking soda, namely lemon juice and vinegar (make sure you set the cup or bowl on a baking sheet).

Source: adapted from The Art of Simple Food by Alice Waters
3 cups whole wheat flour
3/4 cup bread flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 to 2 cups cultured buttermilk

Preheat oven to 450 degrees. Oil a small dutch oven or cast iron skillet.

In a large bowl stir together the flours, salt, and baking soda. Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk. Stir, adding more buttermilk if needed, until all of the flour is incorporated. The dough will be pretty scrappy. Turn the dough out onto a lightly floured surface and knead for a minute or two, just until the dough comes together. Form the dough into a round and place in the pan. Sprinkle a bench scrapper or a large knife with flour and cut a deep cross in the dough, as if you were going to divide the dough into four pieces.

Bake at 450 for 15 minutes, then reduce the oven temperature to 400 degrees. Bake for about 30 minutes more, until the loaf is nicely browned and sounds hollow when you knock on it.

Technorati Tags: food, Irish brown bread, Kerrygold butter, no rise bread, quick bread, st. partrick's day

| No Comments »

Finger Lick’n Roasted Chicken

Filed under: BUDGET MEALS, RECIPES - Main Dish

Fryer chickens are considered economically a better buy than bagged. Pricewise, I do not mind picking up a $5.00 rotisserie from the grocery store when I am in a pinch. I find a roasted chicken saves me time in the kitchen as well. If I plan just right, I can get several meals out of one chicken.

My brother Todd made the most succulent chicken once when we were teenagers. He basted the chicken halves in butter frequently as it roasted to create the most tender and juicy chicken. Nothing like the typical dry bird I always end up with. Over the years, I have collected tidbits of advice from cookbooks to culinary shows. I remember the first time I made this chicken, I about went into shock. It was a perfectly baked chicken; tender and juicy reminiscent of my brother’s.

Source: Adapted from River Cottage Family Cookbook
1 fryer chicken
6 tbsp butter, softened
Salt, thyme, oregano
1/2 lemon
1 celery stalk
1 carrot
1 small onion
2 Bay leaves

Heat oven to 425 degrees. Remove the neck and organs from the cavity. Rinse chicken and pat dry. Place chicken in a roasting pan or large cast iron casserole pot. Rub the chicken with the butter. Season with salt, thyme and oregano inside and out. Squeeze half a lemon over the chicken then place the lemon inside the cavity.

Stuff the carrots, celery, onion, bay leaves inside the cavity and around the chicken. Roast at 425 degrees for 15 minutes or until the chicken starts to turn brown. Reduce the heat to 350 degrees; continue to roast 1 1/2 hours longer basting occasionally.

Tips:
Let the chicken come to room temperature before cooking.
The softer the butter the easier it is to spread and stick.

Technorati Tags: 3 in one meals, dry chicken, food, monthly meals, RECIPES, Roasted chicken, rotisserie

| No Comments »

Asian Noodle Bowl

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides

I think Asian cuisine is by far my favorite type of food. It is simple and makes me feel good after I eat it. Tonight was a “all I want is mac and cheese” night. Luckily this dish is so easy and quick to prepare because the kids were crowed around me like vultures. For kids who were “not going to eat anything but macaroni and cheese” they gobbled down their dinner expressing rave reviews between bites. I think little Everett might have licked his plate clean. It was nice to see them so lively and happy after their little tummies were filled with a good meal. I think they felt it too.

2 tbsp soy sauce
4 cups beef broth
1 clove garlic, chopped
Noodles
Cooked beef, cut into strips
Broccoli florets
Carrots, julienned

Bring stock, soy sauce and garlic to a boil over medium-high heat. Add noodles and meat. Simmer for a few minutes. Add the vegetables and simmer a few minutes more. Until the noodles are done but the vegetables firm, not mushy.

Variations:
Add torn cabbage or kale with the veggies or spinach before serving.
For the noodles use angel hair, Japanese soba, spaghetti or top ramen.
For the meat use cooked roast beef, pork, chicken, firm tofu or shrimp.
For a more adult version add a sprinkle of cilantro and a tbsp or more of chilli garlic sauce.

Technorati Tags: Asian noodle bowl, asian recipes, dinner under 5 dollars, family, food, quick meals, soba noodles, top ramen, udon

| 3 Comments »

Brown Sugar Mustard Glazed Salmon

Filed under: BUDGET MEALS, RECIPES - Main Dish

I believe that eating healthy does not have to taste like cardboard and can be satisfying. Salmon happens to be one of my favorite foods. I love the natural rich buttery flavor of salmon. It can be a little expensive but oh so worth the money. Salmon are loaded with Omega 3 fatty acids. Fatty acids are essential to the body; but, because the body cannot make fatty acids they must be consumed through food. In addition to being a very good source of protein, salmon are also low in fat and an excellent source of vitamin B6 and B12. So eat up!

To make a complete meal serve brown sugar mustard glazed salmon with long grain and wild rice and steamed or sauteed green beans (see below).

Source: unknown
1/2 cup brown sugar
2 1/2 tbsp Dijon Mustard
Juice of 1/2 lemon
Salt and Pepper
4 (7-oz) Salmon fillets
2 tsp oil

Preheat the over to 400 degrees. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.

Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip over and coat with the brown sugar mixture. Transfer skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Green Beans:
Saute sliced onions and chopped garlic until slightly blackened. Add frozen french cut green beans and saute until heated through 2-3 minutes. Season with salt and pepper and a pinch of Italian seasoning.

Technorati Tags: 5 ingredients or less meals, brown sugar salmon, Dijon mustard glaze, food, RECIPES

| No Comments »