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.

Kitchen Mishaps and Irish Stew

So yesterday we had our first snow of the winter, which is a big deal because in Alabama we don't even always get snow in the winter, and even when we do, it might be February or March before it comes. Snow in December is quite a treat! Though, I must say, I need a warmer coat if it's going to be this cold all winter (I found one I really like and it's 50% off, so...I have been hinting, not very subtly, to the hubs and am hoping I will get it for Christmas ;). Anyways, it was super cute to see the kids at work get excited about the snow. I worked in the two-year old class yesterday, and they were all crowding around the window and telling me that it was snowing! However, when we took them outside they were not quite so enamored with the snow. Some of them were so cold that they just stood and cried. Needless to say we did not stay outside long. Poor southern children...they don't know how to play in the snow.

When I got home, I was ready for something warm and comforting, so I made Irish Stew. I have made several different types of stews and I must say this is the best I have made so far! Though I did have a slight mishap making it. You see, I had gotten the bacon cooked and the beef browned and added the onions and carrots and ingredients for the broth. All I had left was to season it with some salt and pepper. I buy salt and pepper in bulk so that I always have it on hand. My big pepper jar has a shaker lid on the top so I was just shaking some pepper into my big pot of stew when all of a sudden the lid came off and mounds of pepper poured into my stew! After recovering from my shock, I quickly grabbed a spoon and started spooning pepper out of the stew. I spooned and scrapped and wound up with a pretty large pile of pepper, and so I thought maybe...just maybe...the stew will still be okay. I added another can of broth to dilute the pepper taste a little and let it simmer a bit. I tasted it to see how peppery it was, and just about chocked. The pepper was so strong my mouth and throat burned, and I started coughing. I added several cups of water to the stew, still attempting to mask the pepper taste. But after another coughing fit brought on by a teaspoon of broth I decided to start over. I ladled out all of the meat and veggies and started to broth over. Surprisingly the stew still turned out quite delicious...though it was still a little spicy. Here is the recipe, minus my adaptations due to the pepper fiasco. (With all the excitement, I forgot to take a picture )

Irish Stew
from Penzeys

Prep time: 15 min.
Cooking time: 1 hour, 45 min.
Serves: 6-8

Ingredients:
'1 Tbs oil
2 strips bacon, cut into 1/2-inch pieces
2 lbs. stewing beef, cut in 1-inch pieces
1 large onion, chopped
2 Tbs flour
2 carrots sliced
12 large pearl onions
1 1/2 cups beef stock
1 bottle dark stout beer (I used Guinness)
2 Tbs dark brown sugar
2 Tbs red wine vinegar
1 Tbs Bouquet Garni (I substituted dried herbs: 1 bay leaf, a couple tsp. thyme and parsley)
1/2-1 tsp. salt, to taste
1/2 tsp. ground pepper
6-8 cooked small red potatoes, cut into large pieces, for serving

Directions:
In a large pot, heat the oil. Add the bacon and cook until crisp. Remove the bacon and drain on paper towel. Do not discard the bacon drippings. Return the pot with the drippings to the heat. Add the beef and brown evenly; remove the beef and set aside. Add the chopped onion and flour to the pot and cook for 2-3 minutes; be careful not the let it burn. Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes. Bring to a boil, cover and simmer, stirring occasionally, for 90 minutes. Taste and add more seasonings if desired. Add a potato to each diner's bowl and ladle stew over it.

Almond-Cranberry Rugelach

I decided to try something new for thanksgiving dessert this year (go figure...I hardly ever repeat a recipe), and I'm glad I did because these cookies are going to be a new holiday tradition. My a-tad-bit-picky (but getting more adventurous) husband already wants me to make another batch! I was also asked for the recipe from several people, and got lots of compliments. So please, don't hesitate, try your hand at these delectable morsels! You won't regret it! They take a bit of time because the dough has to chill and you have to roll each one individually, but they really aren't that hard, and once you bite into the first one you will know they are well worth the effort!


Sadly, my pictures really do not give the rugelach justice.

Almond-Cranberry Rugelach

adapted from Woman's Day

Yields: 24 rugelach

Ingredients:

Dough
1/2 of a 7oz. tube almond paste
1 1/2 cups all-purpose flour
2 Tbs. packed light brown sugar
1/4 tsp. salt
6 Tbs. butter, cut in pieces
3 oz. cream cheese
Filling
1 c. toasted almonds, very finely chopped
1 c. fresh cranberries, very finely chopped
2/3 c. packed light brown sugar
1/2 tsp. cinnamon

Topping
1 large egg, lightly beaten
2 Tbs. granulated sugar
1/4 tsp. cinnamon

Directions:

Grate or break up almond paste into stand mixer (or food processor). Add flour, sugar and salt; mix until almond paste is incorporated into flour. Add butter and cream cheese. Mix until moist crumbs form. Transfer dough to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in thick disk. Wrap separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 350 degrees F. Line baking sheet with parchment paper or nonstick foil.


Combine filling ingredients in a medium bowl. On floured surface, roll out 1 of the dough disks into about a 9-inch circle (leave the rest of the dough in the fridge); trim toan even 8 1/2-inch circle. Spread about a 1/2 cup of filling over the round; lightly press onto dough. With a pizza wheel or knife, cut into 8 wedges. Roll up wedges, one at a time, from wide edge to point. Place point side down about 2 inc hes apart on the prepared baking sheets.

Brush rugelach with egg. Mix sugar and cinnamon in a cup and sprinkle over the cookies. Bake 18-22 minutes, until lightly browned. Cool on rack.

Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.

Holiday Cookies

The holidays are really on there way now. Thanksgiving is in just two days, and so far I have not shopped or started cooking! Thankfully I am not in charge of anything big like a turkey, just sides and desserts. But I did make some holiday cookies last week! The Ginger Maple Cookies turned out soft with a subtle spice flavor that goes great with a steaming cup of coffee or hot tea. The Pumpkin Chocolate cookies are soft and more cake-like. The glaze seeps into the cookie, making them even better the second day! Here are the recipes to get you started on your holiday baking.

Pumpkin Chocolate Chip Cookies
adapted from Diana's Desserts

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 3/4 cups (15 or 16-ounce can) 100% pure pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) dark chocolate chips (can use semi-sweet)


For Vanilla Glaze:
1 cup confectioners' sugar
1 to 1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. You may need to flatten the cookies slightly with the back of a spoon so that they bake evenly. Bake for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.

For Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Makes: about 4 dozen

Ginger Maple Cookies

adapted from Diana's Desserts

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1 whole egg, lightly beaten

cream cheese frosting (store bought...gasp!)

Directions
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.

Mix together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, or a stand mixer, stir together the oil, brown sugar and maple syrup until well blended. Add the egg and stir until blended. Stir in the flour mixture.

Shape the dough into 1-inch balls. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, about 15 to 18 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies will firm as they cool.

Frost.

Option: If you do not want to frost the cookies, you can roll them in granulated sugar before baking.

Makes: about 2 dozen

Improvisation

I am learning how to take what is already in the fridge or pantry and make it into a proper meal. I hate throwing away food, and though I do enjoy planning out meals for the week, and generally follow my plans, there are still days when all the planned meals have been made and we have not had time to grocery shop or the fridge is full of bits of this and that and it is 5 o'clock or even 8 o'clock (last night) and I am thinking, hmm...what do we have for dinner? Last night we ended up with baked potatoes and chili from a can, which my husband graciously prepared while I laid on the couch with a migrain. But, today I was determined to make a meal out of what we had on hand. I am proud to announce that I achieved my goal! I was able to prepare a delicous meal of Creamy Chicken and Shallots over pasta with green beans on the side without a recipe or a trip to the store! Here is the...erm...recipe if you can call it that.

Creamy Chicken and Shallots

Ingredients:
Two boneless, skinless chicken breasts
1 TBS butter
3 shallots
a splash of chicken broth
a splash of milk
about a cup of left over cream sauce (from Meatballs with Cream Sauce)
half a bag of pasta
Parmesan cheese
parsley

Directions:
Fill a pot most of the way with water, sprinkle in some salt and bring to a boil. Add pasta and cook according to package directions.
In a skillet, melt a tablespoon of butter. Cut chicken into bite-sized pieces and saute in the butter until no longer pink in the middle. Add chopped shallots (I kept them in pretty large pieces). Saute until shallots are soft and clear. Add cream sauce. Mix with chicken and shallots. Add chicken broth and milk as needed to create desired consistency of sauce.
Spoon chicken and sauce mixture over pasta and sprinkle with Parmesan cheese and parsley. Enjoy!

This recipe is very adaptable. Anytime you have leftover sauce of any kind really, you can cook up some pasta, saute some meat and add the sauce to make a quick and cheap meal!

Fall Is In the Air

There are red and yellow leaves all over the steps to our condo, a pumpkin and mums on the porch, and a nip in the air, all sure signs that autumn is in full swing and the holidays are around the corner. I felt very festive today and wanted to do something fun, so I turned on some Nickel Creek, pulled out my favorite fall ingredient (pumpkin of course!) and whipped up some Pumpkin and Spice and Everything Nice Muffins! These muffins are not only super delicious, they are also healthy! They make a great breakfast, afternoon snack, or after dinner treat. Since I was already in the kitchen, I made one of my hubby's favorite meals, Meatballs with Cream Sauce, smashed potatoes, and broccoli, for our date night. Though this meal is not quite as good for the heart, it is very tasty! What a fun afternoon! :) Here are the recipes:

Pumpkin and Spice and Everything Nice Muffins
Adapted from Taste of Home

1-1/4 cups all-purpose flour
1/2 cup wheat bran
2 tsp. pumpkin pie spice
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 can pure pumpkin (not pumpkin pie filling) - the recipe only called for 1 cup, but I didn't want half a can of pumpkin sitting in the fridge going bad, so I just added the whole can and the muffins turned out just fine!
1/2 cup plain, lowfat yogurt
1/2 cup honey
1/4 cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:
Preheat the oven to 375 degrees. Fill muffin tin with cupcake liners or spray with cooking spray.

In a medium bowel, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir until moistened. Fold in chocolate chips and walnuts.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until toothpick inserted in center comes out clean. Cool on a wire rack.

Makes: 12 muffins

Meatballs with Cream Sauce
Recipe from Taste of Home

1 egg, lightly beaten
1/4 cup milk
2 TBS ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1-1/2 lbs lean ground beef
3 TBS all-purpose flour

Cream Sauce:
2 TBS butter
2 TBS all-purpose flour
1/4 tsp dried thyme
salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 TBS minced fresh parsley

Directions:
In a large bowel, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. Roll in flour, shaking off excess. Place rack on shallow baking pan. Place meatballs 1 in. apart on rack.



Bake, uncovered, at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.


Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Top meatballs with sauce and sprinkle with parsley.

For a healthier option: substitute ground turkey for the beef, and omit the cream sauce. The meatballs taste delicious all on their own. Serve with roasted potatoes instead.

Smashed Potatoes
Adapted from Rachael Ray

3 pounds small red potatoes, quartered
2 tablespoons butter
1/4 cup sour cream, regular or low fat
1/2 cup milk
Salt and pepper to taste
Garlic powder to taste

Directions:
Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash with a fork to your desired consistency. Season the potatoes with salt and pepper and garlic powder.

Add scallions for added flavor. To make cheesy potatoes add shredded cheddar or Parmesan cheese.