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I’ve fallen in love…..

16 Oct

…..with Monte Cristo sandwiches!!!  Dustin made us these for my birthday and I think I could eat one several times a week.

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Mmmmm … Strawberries

28 Jun

I took the girls to a local farm to pick strawberries this morning. It was the perfect weather and we got almost 30 pounds of berries!! I plan to make some jam tomorrow and freeze a bunch for smoothies. 20110628-111710.jpg20110628-111721.jpg20110628-111732.jpg

Some inspiration

17 Jun

I love reading blogs and getting fun new ideas.  Here are a few things I’d like to try soon.

The Perfect Iced Coffee

Framed Hand Prints

Homemade Chicken Nuggets

Make a quilt/blanket out the vintage sheet’s I’ve been collecting

Make sourdough bread from scratch

Make my own laundry soap

 

 

Grass Fed Beef

22 Apr

I’ve been reading the blog Keeper of the Home for a while now and always find great articles.  Today’s post is about grass fed beef.

http://www.keeperofthehome.org/2011/04/grass-fed-meats.html

We have been getting our beef from a local farm, Misty Meadows, for a couple years now and we absolutly love it.  I love knowing exactly how the meat we eat was raised and I think it tastes great!  This article does a good job of explaining the benefits of grass fed beef.  Here is a quick quote from the article:

Grass Fed Meat

On the flip side, there are many benefits to eating grass-fed meats.  Here are just a few:

  • The meat is “clean” and not full of hormones or antibiotics.
  • Grass fed meat is much leaner—even leaner than most chicken.
  • The little fat that is on the meat is full of beneficial Omega 3 fatty acids.
  • The meat is less likely to carry diseases such as E. coli or mad cow disease.

The best thing about baking

5 Mar

Don’t worry mom, there weren’t any raw eggs.

Mum Mum Magic

16 Feb

We never got these with Lydia, but Baby Mum Mums are miracle crackers! Ellie absolutely loves them and they are not nearly as messy as some other teething biscuits.

Yummy Recipes

5 May

We try to have a meat free meal at least a couple times a week as a way to save money and eat healthier.  Last night we made this yummy pasta dish from Martha Stewart.

(Photo and recipe curtosy of Martha Stewart.)

Pasta with Lentils and Arugula

Ingredients

Serves 6.

  • 2 tablespoons olive oil
  • 2 large onions, halved and thinly sliced (4 cups)
  • Coarse salt and ground pepper
  • 12 ounces plum tomatoes, cored and diced (about 2 cups)
  • 3/4 cup lentils, picked over and rinsed
  • 12 ounces orecchiette pasta
  • 1 bunch (8 ounces) arugula, stemmed and coarsely chopped
  • 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Directions

  1. Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
  2. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
  3. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
  4. Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
  5. Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

Then we followed that up with a delicious rhubarb pie.  The rhubarb is from my garden!  It was so fun to cook with something from our backyard.  The recipe is from all recipes.

Ingredients:
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions:
1. Preheat the oven to 450 degrees F (220 degrees C).
2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
4. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.