Life Changes and Southern Cookin'

     I'm back! A lot has happened in our little household since my last post. First of all I graduated college with a degree in elementary education, halleluiah! I have been reveling in the fact that this has been the first fall of my remembered life that I have not had to go to class, write papers, study during Thanksgiving, or stress over schoolwork. BLISS! Second we found out in July that we are expecting our first little one! He should arrive sometime in March, and we are counting down the days! Third we moved from our home in Alabama, where both my husband and I grew up, to a cute little town in Colorado!
     Needless to say the past six months have been exciting! But I am back to this little site, and more excited about it than ever. After we moved, hubby and I decided it would be best for me to not get a job, but to just focus on settling into Colorado life and preparing for a baby (because I am planning on staying home with him). Therefore, I have had much more time to work on my housekeeping skills, learn new things (like how to make homemade Christmas gifts, and homemade laundry detergent!), and of course to COOK! Since I am staying home for now, I have also been trying to find ways to save money. Homemade Christmas gifts and laundry detergent have been part of this quest, but food has also been a big factor. I have cut our grocery bill by 30% by doing small things (virtually no coupons though I have tried). I have paid more attention to sales, stopped splurging on things that we really don't need, and spent more time planning meals that will use up leftovers or things we already have in our pantry. We have also been eating more "cheap" meals, although let me tell you, we haven't sacrificed flavor! Instead, we have found the pleasure of taking something simple and inexpensive and making it into a delicious, nutritious meal!
     So far this journey has been amazing! I am learning so much about God and his faithfulness. Since we moved I have had more peace than ever before in my life. I feel that I am exactly where God wants me to be, which gives me an amazing sense of contentment even when things don't go exactly as planned (yesterday hubby's engine caught on fire and totaled his car...we are back down to one car and trying harder than ever to save money). Still, God has been faithful to guide us every step of the way...providing me with a part-time babysitting job, friendly neighbors, unexpected funds, and one car that works wonderfully and drives great in the snow! I am blown away by how much I have seen and felt God's presence since we've been here.  I am excited about what is to come!
     All that being said, I do want to share some recipes. One meal we have enjoyed eating in the last few weeks that is cheap, easy, and healthy is Pinto Beans, Ham, and Cornbread. You see, we are keeping some of our southern roots.

Pinto Beans

Anthony's Mom's Way

Ingredients:

1 bag dry pinto beans

salt

Directions:
Cover beans in water and soak overnight.
The next morning rinse beans. Place in slow cooker. Cook on low several hours (4-5 probably) or high (2-3 hrs) until tender. Throw in some pieces of cooked ham (we have been using ham left from Thanksgiving) if desired during the last hour. Season with salt to taste. Serve with sliced white onions.

Cornbread
from More with Less
(this cookbook has tons of great, economical recipes many of which can be made with pantry staples)

Ingredients:
1 c. cornmeal
1 c. flour (may use part or all whole wheat, tastes great either way!)
4 tsp. baking powder
1/2 tsp. salt
2 TBS brown sugar
1/2 c. dry milk powder (optional, but adds protein)
2 beaten eggs
1 c. milk

1/4 c. oil or melted shortening

Directions:
Preheat oven to 400 degrees. Mix dry ingredients together. Make a well in the dry ingredients and add the eggs, milk, and oil. Stir until smooth. Pour into a greased 9x9 inch pan and bake 25 minutes. Serve hot with butter, syrup, honey, or milk.

Weeknight Whim

I have had all week off, because of some very unexpected snow days, and though I have been quite productive, I have not done ANY baking. So, tonight, after dinner, I finally got an itch to bake, and I set into making a lemon yogurt cake (after a quite trip to the store to pick up some eggs that I waved off buying earlier today with a comment, "I don't think we will need any eggs this week." pshaw!). I saw Ina Garten make this cake last week on food network, and have been thinking about it ever since. Though it is still in the oven baking, the batter was delicious, and I decided to make a post (since I have all but abandoned this little blog as my adventures in student teaching has begun). There are two beauties of this cake. First, it is made from things my fridge generally contains. The only things you might not have on hand are two lemons and plain yogurt (though if you bake frequently, plain yogurt is a must have). Second, the cake is virtually mess free! Everything I used to make the cake is already neatly tucked into the dishwasher (1 bowl, two measuring cups and a teaspoon, fork, spatula, lemon juicer, and loaf pan). All in all, not very many dishes, which pleased me very much because we (husband and I) have already done the dishes three times today (what with leftover dishes from yesterday, cleaning out the fridge, and dinner dishes...yikes!). This being said, I encourage you to try this cake. It's so easy you could whip it up on a weeknight, like me, or for unexpected guests, or whenever it catches your fancy. Here is the recipe:

Lemon-Yogurt Cake

by Ina Garten 

 Ingredients
1 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze (I omitted this)

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

 

Directions: 

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.