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| Silas, Gianna, Abby, and Audrey acting silly and enjoying their brownies. |
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| Abby, Gianna, Silas, and Audrey having tea at Nana's. |
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| Cute and cuddly cousins. |
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| Lizzy and T.J. with their new baby sister, Sarah. |
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| Miss Sarah is NOT happy! |
Saturday, January 29, 2011
Recent Pics Of Grandlittles
Friday, January 28, 2011
RECIPE: CHICKEN CHOWDER SOUP
(This recipe was a favorite of our pastor's wife back home. She often brought it to church potlucks and it's been a favorite in our own household for years.)
CHICKEN CHOWDER SOUP
2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired
Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.
CHICKEN CHOWDER SOUP
2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired
Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.
Time For A New Stove
Well, it's official! My old stove is dead! The back burners quit working a long time ago, then the oven quit, rallied, worked a day or two, then died again. My husband took everything apart this afternoon and lo! And behold! The wires in the back of the stove have burned completely through. So, I guess this is it! I've never had a brand, new stove before, but dh says we're getting a new one. As soon as I hang another load or two of bedding out to dry, we're off to see what we can find. Please shoot up a prayer on our behalf for God's guidance as we do so. It doesn't have to be anything fancy. In fact...I don't want it to be fancy!!! I just want it to be dependable for years to come as part of our plans for a home-based business includes baking. Thanks so much!
100 Days Of Blessing
A dear friend gave me Nancy Campbell's "100 Days of Blessing" for Christmas and, indeed, WHAT a blessing it is! If you're looking for a devotional that is scripturally sound and one that will encourage you in developing a deeper walk with the Lord, and a closer relationship with your husband and children...THIS is the one!
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| To order: http://aboverubiesbookstore.mybigcommerce.com/products/100-DAYS-OF-BLESSING.html |
Etsy Location
Okay, Ladies! I just did it! I just opened my own shop on Etsy. If anyone is interested in taking a look, here's the link: http://www.etsy.com/shop/proverbs31heart?ref=seller_info
Thursday, January 27, 2011
Crocheted Booties
My friend, Carla, came over today and we spent the day crocheting together. It took me all day to figure it out, but I FINALLY got my first pair of baby booties completed! Thought I'd share...
And if anyone is interested in the pattern for these little cuties, you can find it here:
http://www.coatsandclark.com/NR/rdonlyres/75A41C70-9D2C-4A76-A31B-BA4E508C212F/147909/WR17592.pdf
And if anyone is interested in the pattern for these little cuties, you can find it here:
http://www.coatsandclark.com/NR/rdonlyres/75A41C70-9D2C-4A76-A31B-BA4E508C212F/147909/WR17592.pdf
Watkin's Woolen Mill
Our youngest daughter, Amanda, has worked at Watkin's Woolen Mill in Lawson, Missouri for several years. We were just talking on the phone about the fact that through that job she has learned how to shear a sheep, wash, dry, felt, and dye raw wool, card it, spin it into yarn and ply it, weave it, and just about everything else you can do with wool. Thought some of you might enjoy checking out the Watkin's Woolen Mill site. To go there, click here: http://www.watkinsmill.org/.
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| Amanda at work on the loom at Watkins Mill. |
Wednesday, January 26, 2011
Fresh-baked Cinnamon Rolls and Homemade Hamburger Buns
I've made Crystal Miller's homemade hamburger buns for years, but just tried her cinnamon rolls tonight...and they are DELICIOUS! I am sharing photos of what I made tonight as well as Crystal's post with the recipe and directions...
Crystals Hamburger Buns and Cinnamon Rolls
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| Fresh-From-The-Oven Cinnamon Rolls |
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| Homemade Hamburger Buns |
Crystals Hamburger Buns and Cinnamon Rolls
Thursday, January 20, 2011
RECIPE: BEEF AND BEANS
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| http://www.thecrockpotblog.com |
A friend introduced me to THE CROCKPOT BLOG just today and now there is a stove-top version of this recipe simmering on the stove. It smells absolutely WONDERFUL!!! (We don't eat much beef around here, so on the rare occasions that we do get it, it's a real treat!!!)
BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans
1 can of black beans – optional
Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat! Place the beef in a large (6 qt.) crock pot and add the rest of the ingredients. Cover and cook for 6 -8 hours on low. Serve over hot rice.
Monday, January 17, 2011
Conversation About Air-Drying Clothes Sparks Childhood Memory
One of my readers and I have been carrying on a discussion about air-drying clothes. I suddenly remembered (and found) this quote from Laura Ingalls Wilder's 'LITTLE HOUSE ON THE PRAIRIE"...
""When that's all done," said Ma, "I want a clothes-line."
Pa laughed, "Yes, and I want a well."
After dinner he hitched Pet and Patty tot he wagon and he hauled a tubful of water from the creek, so that Ma could do the washing. "You could wash clothes in the creek," he told her. "Indian women do."
"If we wanted to live like Indians, you could make a hole in the roof to let the smoke out, and we'd have the fire on the floor inside the house," said Ma. "Indians do."
That afternoon she washed the clothes in the tub and spread them on the grass to dry."
And by the way...a friend of mine and I visited the 'Little House on the Prairie' site last fall. Although Ma's clothesline is long gone, Pa's well is still there! :)
Tuesday, January 11, 2011
Child-Friendly Menu
I'm blessed to be having four delightful grandlittles over for supper tonight. Am serving this child-friendly meal and thought I'd share...
HOMEMADE FRENCH FRIES
AMOUNT: 4 Servings
Bake 450 degrees for 30 minutes
1. Scrub and pat dry or peel 4 baking-size potatoes; cut into strips the same size as typical French fried.
2. Pour 2 tablespoons olive or canola oil into a quart ziploc bag:
3. Add potato strips to bag, seal ziploc, and shake well to distribute oil on surface of potatoes.
4. Place potato strips in single layer on lightly greased cookie sheet or shallow baking pan. Lightly salt, if desired.
5. Bake at 450 degrees F. for 30 minutes, checking a time or two to redistribute or turn fries as needed for even browning. At end of baking time potatoes should be tender, but may not all be equally golden brown. If you desire all the fries to be crispy and golden, remove fries already done, and continue to bake as needed for desired doneness.
6. To serve, lay on plate lined with paper towel and blot top of fries with paper towel to remove excess oil.
ONE-BOWL BROWNIES
(This recipe is as good as any boxed brownie mix that we've ever tried without
all the extra added junk! Enjoy!)
2 cups sugar
1 1/3 cup flour
3/4 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts (optional)
2/3 cup olive oil
4 eggs, beaten
2 tsp. vanilla
In a large bowl, combine sugar, flour, cocoa, baking powder, salt and nuts. Add oil, eggs and vanilla; stir just until moistened. Do not overmix. Spread in a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 1/2 dozen.
(NOTE: When brownies are done usually I top them with mini chocolate chips and nuts. Today I'm topping them with a fun mix of mini butterscotch chips, chocolate chips, vanilla chips, M &M's, and chopped pecans.)
CHICKEN NUGGETS
1 cup flour
4 tsp. seasoned salt
1 tsp. paprika
1 tsp. garlic
1 tsp. ground mustard
1/2 tsp. black pepper
3 pound bag of chicken tenders, cut into 1 1/2 inch pieces
1/4 c. olive oil
Preheat oven to 400 degrees. Combine flour and seasonings in big ziplock bag. Add chicken, a few pieces at a time, and shake to coat. Place chicken in baking dish, drizzel with oil, and bake until done, turning at least once.
HOMEMADE FRENCH FRIES
AMOUNT: 4 Servings
Bake 450 degrees for 30 minutes
1. Scrub and pat dry or peel 4 baking-size potatoes; cut into strips the same size as typical French fried.
2. Pour 2 tablespoons olive or canola oil into a quart ziploc bag:
3. Add potato strips to bag, seal ziploc, and shake well to distribute oil on surface of potatoes.
4. Place potato strips in single layer on lightly greased cookie sheet or shallow baking pan. Lightly salt, if desired.
5. Bake at 450 degrees F. for 30 minutes, checking a time or two to redistribute or turn fries as needed for even browning. At end of baking time potatoes should be tender, but may not all be equally golden brown. If you desire all the fries to be crispy and golden, remove fries already done, and continue to bake as needed for desired doneness.
6. To serve, lay on plate lined with paper towel and blot top of fries with paper towel to remove excess oil.
ONE-BOWL BROWNIES
(This recipe is as good as any boxed brownie mix that we've ever tried without
all the extra added junk! Enjoy!)
2 cups sugar
1 1/3 cup flour
3/4 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts (optional)
2/3 cup olive oil
4 eggs, beaten
2 tsp. vanilla
In a large bowl, combine sugar, flour, cocoa, baking powder, salt and nuts. Add oil, eggs and vanilla; stir just until moistened. Do not overmix. Spread in a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 1/2 dozen.
(NOTE: When brownies are done usually I top them with mini chocolate chips and nuts. Today I'm topping them with a fun mix of mini butterscotch chips, chocolate chips, vanilla chips, M &M's, and chopped pecans.)
Saturday, January 8, 2011
January 8, 2011 - For Lunch
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French onion soup and toasted chicken subs(Somebody asked me what those little, round, white things are on top of the sandwich. They are slices of fresh turnips out of our garden. My husband has kept one end of it covered and we're still enjoying several fresh veggies even in the dead of winter. Thanks for inquiring! :) |
Friday, January 7, 2011
Thursday, January 6, 2011
Laundry, Fresh Garden Produce, and Eggs
It's a beautiful day here in southwest Missouri! The sun is shining, the temp is 52 degrees, and the sky is blue! I know it's not going to last long, but I am so thankful for the weather we've had this week!
Due to all that lovely weather I've been able to hang laundry out all week. I did up all our bedding and winter throws earlier in the week and have clothes hanging out in the fresh air and sunshine now. AND...since we are past the holidays...I went ahead and strung up an indoor, double line in the kitchen. So far I've only used it once, but it will sure come in handy (and save money) when the nasty weather hits!
My husband has kept one end of the garden covered this winter and we have been eating fresh spinach and green onions all winter. He did end up losing the romaine with the last really cold snap, but surprised me this afternoon with fresh turnips! And they are delicious!!!
Another wonderful thing that has happened due to this wonderful weather is that my hens have started laying again! We've hardly gotten any eggs at all lately, but, today, we got three! I'm so happy! I miss having my own fresh eggs and I hate buying them at the store! When I do buy I buy the brown, organic eggs, but, still...it's not the same!
Well, that's it from my little corner of the world this afternoon. I really need to be about getting supper started. I'm having our son and daughter-in-law over for their annual birthday dinner (son's birthday was the first of January; d-i-l's was the fourth). I plan on making stuffed shells (one of my son's favorites), homemade potato rolls, and fresh spinach salad (I think I'll throw some sliced turnips into that, too!). You all have a wonderful evening and I'll talk to you again soon! God bless all here!
~Rebecca
Due to all that lovely weather I've been able to hang laundry out all week. I did up all our bedding and winter throws earlier in the week and have clothes hanging out in the fresh air and sunshine now. AND...since we are past the holidays...I went ahead and strung up an indoor, double line in the kitchen. So far I've only used it once, but it will sure come in handy (and save money) when the nasty weather hits!
My husband has kept one end of the garden covered this winter and we have been eating fresh spinach and green onions all winter. He did end up losing the romaine with the last really cold snap, but surprised me this afternoon with fresh turnips! And they are delicious!!!
Another wonderful thing that has happened due to this wonderful weather is that my hens have started laying again! We've hardly gotten any eggs at all lately, but, today, we got three! I'm so happy! I miss having my own fresh eggs and I hate buying them at the store! When I do buy I buy the brown, organic eggs, but, still...it's not the same!
Well, that's it from my little corner of the world this afternoon. I really need to be about getting supper started. I'm having our son and daughter-in-law over for their annual birthday dinner (son's birthday was the first of January; d-i-l's was the fourth). I plan on making stuffed shells (one of my son's favorites), homemade potato rolls, and fresh spinach salad (I think I'll throw some sliced turnips into that, too!). You all have a wonderful evening and I'll talk to you again soon! God bless all here!
~Rebecca
Wednesday, January 5, 2011
HEARTH AND HOME - January 5, 2011
Greetings, Dear Friends! And HAPPY NEW YEAR!
2010 is behind us and a whole new year lies ahead of us! A year full of all sorts of new, exciting, and wonderful possibilities! I pray that 2011 is off to a great start in your home, that the Lord's blessings are many, and that His love, care, and provision are evident in every single area of your life!
How was your Christmas? Ours was good. We had our family Christmas on the 11th (I mentioned that in the last issue of HEARTH AND HOME...that's when we got all our children and grandchildren together in one place at one time and it was WONDERFUL!). From that point on, however, virtually the entire family has been sick with one thing or another (mostly sore, scratchy throats, coughing, congestion, etc.) and we just can't seem to shake it. This has been going on for weeks now! It's not enough to keep us down really; it's just enough to be aggravating.
Oh, well, there's really nothing more to say about that. Why don't you grab a cup of something hot (tea, coffee, cappuccino?) and join me for a nice, quiet visit!
1) In the last newsletter I mentioned that we were expecting our ninth grandchild before Christmas. Miss Sarah Kathleen arrived December 22nd, 2010 and what a beautiful baby she is! Clicking here to see pictures:
http://rebeccashearthandhome.blogspot.com/2010/12/introducing-miss-sarah-kathleen.html
Congratulations to Buddy and Christy on the birth of their third child!
2) And shortly before Sarah was born we found out that yet another grandchild is on its way! Patrick and Amber are expecting their third child in July! This will be grandbaby #10 for us! (Can you believe it??? Not bad at all considering John and I are both only children! WOW!) Congratulations, Patrick and Amber!
3) In the December issue of HEARTH AND HOME I shared the recipes for DIRTY SNOWBALLS and PEANUT BUTTER BALLS...neither of which I had made at that point, but was planning to do so...which, with the help of two of my grandlittles, I did so. To see pictures click here:
http://rebeccashearthandhome.blogspot.com/2010/12/granddaughters-abby-and-gianna-help.html
4) During the Christmas season my husband lost a dear uncle. Our heart goes out to the family.
5) Over the past month or so we've been doing a little fixing up here and there as we can. My husband painted the kitchen cabinets and he and our son added new trim along the bottom of the lower set (they've never had trim since we lived here!). We also fixed the sink cabinet (sort of) and my husband plans on putting in a new faucet tomorrow.
As part of our Christmas one of our sons' blessed us with some work in the bathroom. He basically put in a new wall, a new shower, and a new tub-surround. My husband finished the job by painting the surrounding wall board and adding new trim. It looks and feels so good!
6) Instead of grabbing an expensive, greasy, calorie-laden, on-the-go breakfast, try making your own healthier, more inexpensive, made-at-home alternative...
HOMEMADE "EGG MCMUFFINS"
Start by keeping a bag or two of whole-wheat English muffins in the freezer and a package of 2% cheese or fat-free cheese slices in the fridge.
Next, fry up a package of turkey bacon (we prefer Oscar Meyer over all other brands tried). After frying, cool and bag up in a Ziplock freezer bag. That way it's ready to use in a hurry.
On the mornings when you're ready to make "Egg McMuffins"...especially if you're going to be traveling...heat a skillet on the stove, spray with non-stick cooking spray, add a clean canning-jar ring (top side down), and spray it real good inside, too. When good and hot drop an egg in the middle of the jar ring, salt, pepper, and let egg cook until set.
While the egg is cooking toast English muffins in the toaster and heat bacon slightly in microwave. When done top muffin with cheese and one slice bacon torn into smaller pieces. Place on plate and keep warm in oven.
When egg is set on one side flip over and remove jar ring. Finish cooking and sit on top of cheese and bacon on the English muffin. Top with top half of muffin and viola! It's ready to be eaten fresh or wrapped in brown paper bags to eat on the road!
7) This recipe served with fresh-baked cornbread make a warm, hearty, and filling winter meal...
TEX-MEX HOT BEANS
Wash and sort 1 lb. pinto beans. Put into a large pot and cover with water. Boil for 15 minutes. Turn off heat and let stand one hour. Meanwhile, in a crock pot which has been turned on LOW, place:
1 can tomatoes
1 can green chilis, diced
1 tsp. oregano
1/2 tsp. Italian herbs
1/2 tsp. ground ginger
salt and pepper to taste
crushed red pepper to taste
Drain and rinse beans. Replace beans in a large pot and just cover with water. Again bring to a boil. Remove from heat and pour boiling beans and liquid into crock pot with tomato mixture. Cover and cook on LOW overnight or for 8 to 10 hours.
8) I made this yummy recipe with leftover Christmas turkey...
TURKEY TETRAZZINI
4 ounces whole wheat spaghetti
1 can sliced mushrooms with liquid
1/2 lg. green pepper, chopped
1/2 c. cold water
3 T. flour
1 1/2 c. milk
1 chicken bouillon cube
1/8 tsp. salt
1/8 tsp. black pepper
1 c. chopped turkey or chicken
1/4 c. grated Parmesan or Romano cheese
Non-stick cooking spray
1. Preheat oven to 400 degrees. Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large saucepan sprayed with non-stick cooking spray, cook the mushrooms and green pepper in mushroom liquid. Add salt, pepper, and bouillon cube; stir until dissolved.
3. In a jar or cup combine 1/2 water and flour; cover and shake, or stir, until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in milk. Cook and stir until thickened and bubbly. Add cooked spaghetti, turkey, and cheese.
4. Lightly coat a 2-quart square baking dish with non-stick cooking spray. Pour spaghetti mixture into dish. Bake covered for 10 to 15 minutes or until heated through. Makes 6 (1-cup) servings.
9) Recently, I asked you all for advice concerning an easier way to chop vegetables and for bean recipes. Here are a few of the responses that I have received thus far...
Laura Lane of Harvest Lane Cottage says:
<<
http://harvestlanecottage.blogspot.com/2008/05/spicy-bean-soup.html
Lentils and Rice
http://harvestlanecottage.blogspot.com/2009/03/when-times-are-tough-lentils-rice.html
Lentil & Vegetable Soup
http://smcooks.wordpress.com/2010/05/14/vegetable-and-lentil-stew/
You probably already have a ham and bean soup recipe; but, here's mine.
http://lauraofharvestlane.wordpress.com/2010/01/02/ham-bean-soup/
This one uses canned beans; but, it's a great emergency dinner. I made it up myself for just such a situation.
http://harvestlanecottage.blogspot.com/2010/03/spicy-can-opener-soup.html
Just for good measure, here's a dish we enjoy for lunch, stir-fried cabbage.
http://harvestlanecottage.blogspot.com/2009/04/quick-and-cheap-lunch.html
You may share them if you wish. I cannot wait to see what new recipes you share!
God bless you!
Laura>>>
(Thanks, Laura! I plan on checking every one of these links out and trying your favorite recipes! Thanks for sharing! You always such a blessing to me!)
Annette S. says:
<<<
I use a Vidalia Onion Choper that has two different blade trays. You can often pick them up in a Kitchen Collection store for $2chops0. You still have to cut them into relatively decent size pieces, but it chops them up into cubes or dices them. I also use a food processor to slice and shred veggies.
As for bean and pea recipes, I'll have to wait until I get home and can dig into my recipe books.
Happy New Year!
Love,
Annette>>>>
Annette goes on to say in a second e-mail:
<<<
Just in case you missed or overlooked my last email, I mentioned that I use the Vidalia Onion Chopper to chop veggies. Mine has two blade trays. You still have to do some cutting, but not as much tedious chopping by hand. For slicing and shredding, I use a food processor.
I've been talking to my sister about beans and peas. She has the following suggestions:
1) Do not cook your beans/peas in the same water as you soak or parboil them. Pour off the original water and rinse them. Add new water to cook them.
2) To further enrich your split pea soup, add potato chunks and other veggies to make them into more of a meal instead of just a soup. You can leave the skin on the potato pieces to retain food value/vitamins.
3) If you scrub the carrots, you can also get away with not peeling them.
4) A-1 Steak sauce is simply catsup with Worcestershire sauce added. Look for the Worcestershire sauce in the $$ stores.
5) For Chinese cooking, use toasted sesame oil and soy sauce = dumpling sauce and dumplings can either be steamed or fried. Add dumplings to sauce.
6) Use Ramen noodles for all kinds of things; yoiu can even eat the noodles raw like potato chips and save the seasoning for soups and dressing. You can even add egg to the soup for "egg drop soup."
7) Beware of the noodles, though, because they are prefried; the seasoning is also high-sodium.
8) Add egg or egg white to cereal to further enrich the cereal. It can be either instant or old-fashioned. I also add steel-cut oats (2 Tt.) to a serving of regular oatmeal for extra fiber and crunchiness.
9) Tofu - add to Chinese food dishes or even macaroni and cheese or any dish for a meat and protein extender. Even add it to scrambled eggs.
10) Brown rice and lentils is an upgrade in protein and vegetables. You can also add lentils to corn for the same purpose. My sister said the brown rice and lentils go great with poached eggs. Cook the lentils first and pour off water and add rice and cook again. Brown rice is best, but if you cannot afford brown rice, the lentils will further enrich your rice. The most economical way to purchase brown rice is in bulk through Chinatown -- possibly online. You can even purchase soy sauce that way. Lowfat cottage cheese is also a multi-purpose protein extension.
Hope these all help. I will give you a recipe I gleaned from a magazine several years ago for a delicious bean soup. However, I'll need to wait until I get back home from vacation.
Happy New Year!
Love,
Annette>>>>
(Thanks, Annette! There are a lot of really great ideas here and I appreciate all that you've shared! I especially appreciate the tip on making your own A-1 Sauce! Can't wait to try that one!!! Thanks again for everything! You are always a blessing to me!)
Cynthia D. says:
<<
Your goal of simpler foods and more wholesome and healthy foods is one that I share with you. A few thoughts of mine:
~To slice many of my veggies, I use a mandolin. Mine is an inexpensive version I bought online at The Prepared Pantry and it makes quick work of fresh carrots, potatoes, rutabagas, etc. I also use it for tomatoes and onions. It's adjustable for thickness, and has several different blades for slicing, making french fry shapes, etc. Well worth the investment!
~Before chopping or dicing, make sure you've sharpened your knives! This makes such a difference! I like to chop several onions at once and freeze them in 1/2 cup portions...or spread out on a cookie sheet you've covered with wax paper and freeze them and then put in a container. You can take out what you need! I also do this with bell peppers, mushrooms, and any other veggie that doesn't need parboiled before freezing.
~After cooking beans, some can be mashed and added to ground beef for meat loaf, meatballs, etc. Work with it to get the right ratio of bean:meat that your family likes. Not only does this extend your meat budget, but provides leaner and healthier nutrition at the same time. I prefer using pinto beans for this, as that is what I cook most, but you can experiment with other types.
~Cooked beans can be frozen. I often cook a double batch of beans and then freeze them in serving size containers with their liquid. Makes for quick & healthy suppers on busy days!
~Hoppin' John is a favorite here in my home--black-eyed peas with rice. Red beans & rice is another favorite. I'm in WV, but originally from the South, so many of the southern dishes are in my menus. Browse around online for regional bean dishes--I know you'll find many your family will love. Boston Baked Beans, cooked the old-fashioned way, are another fav here with us!
Well, I hope some of these ideas have been a help to you. I look forward to your newsletters and get excited when I see one in my inbox! Keep up the fantastic homemaking and mothering you've been doing--you're an inspiration to many!
Hugs,
Cynthia Robin DeHart
http://www.homeschoolblogger.com/cynthiarobin
(Thanks, Cynthia! I appreciate all that you have written here. I had never heard of a mandolin before. I just looked them up on-line and can't wait to try one! Thanks for everything! And God's blessings upon you! :)
Thank you to everyone who has sent in ideas so far, and if anyone else has advice on an easier way to chop fresh vegetables (I do it all by hand) and/or favorite bean or pea recipes, please, by all means, e-mail them to me at: proverbs31heart@yahoo.com. Thank you so much!
Well, Ladies, again, this is not nearly as long as I would like for it to have been, but it's all I've got time for tonight. I will write again soon and, in the meantime, you all have a wonderful New Year! God bless all here!
All My Love,
~Rebecca
2010 is behind us and a whole new year lies ahead of us! A year full of all sorts of new, exciting, and wonderful possibilities! I pray that 2011 is off to a great start in your home, that the Lord's blessings are many, and that His love, care, and provision are evident in every single area of your life!
How was your Christmas? Ours was good. We had our family Christmas on the 11th (I mentioned that in the last issue of HEARTH AND HOME...that's when we got all our children and grandchildren together in one place at one time and it was WONDERFUL!). From that point on, however, virtually the entire family has been sick with one thing or another (mostly sore, scratchy throats, coughing, congestion, etc.) and we just can't seem to shake it. This has been going on for weeks now! It's not enough to keep us down really; it's just enough to be aggravating.
Oh, well, there's really nothing more to say about that. Why don't you grab a cup of something hot (tea, coffee, cappuccino?) and join me for a nice, quiet visit!
1) In the last newsletter I mentioned that we were expecting our ninth grandchild before Christmas. Miss Sarah Kathleen arrived December 22nd, 2010 and what a beautiful baby she is! Clicking here to see pictures:
http://rebeccashearthandhome.blogspot.com/2010/12/introducing-miss-sarah-kathleen.html
Congratulations to Buddy and Christy on the birth of their third child!
2) And shortly before Sarah was born we found out that yet another grandchild is on its way! Patrick and Amber are expecting their third child in July! This will be grandbaby #10 for us! (Can you believe it??? Not bad at all considering John and I are both only children! WOW!) Congratulations, Patrick and Amber!
3) In the December issue of HEARTH AND HOME I shared the recipes for DIRTY SNOWBALLS and PEANUT BUTTER BALLS...neither of which I had made at that point, but was planning to do so...which, with the help of two of my grandlittles, I did so. To see pictures click here:
http://rebeccashearthandhome.blogspot.com/2010/12/granddaughters-abby-and-gianna-help.html
4) During the Christmas season my husband lost a dear uncle. Our heart goes out to the family.
5) Over the past month or so we've been doing a little fixing up here and there as we can. My husband painted the kitchen cabinets and he and our son added new trim along the bottom of the lower set (they've never had trim since we lived here!). We also fixed the sink cabinet (sort of) and my husband plans on putting in a new faucet tomorrow.
As part of our Christmas one of our sons' blessed us with some work in the bathroom. He basically put in a new wall, a new shower, and a new tub-surround. My husband finished the job by painting the surrounding wall board and adding new trim. It looks and feels so good!
6) Instead of grabbing an expensive, greasy, calorie-laden, on-the-go breakfast, try making your own healthier, more inexpensive, made-at-home alternative...
HOMEMADE "EGG MCMUFFINS"
Start by keeping a bag or two of whole-wheat English muffins in the freezer and a package of 2% cheese or fat-free cheese slices in the fridge.
Next, fry up a package of turkey bacon (we prefer Oscar Meyer over all other brands tried). After frying, cool and bag up in a Ziplock freezer bag. That way it's ready to use in a hurry.
On the mornings when you're ready to make "Egg McMuffins"...especially if you're going to be traveling...heat a skillet on the stove, spray with non-stick cooking spray, add a clean canning-jar ring (top side down), and spray it real good inside, too. When good and hot drop an egg in the middle of the jar ring, salt, pepper, and let egg cook until set.
While the egg is cooking toast English muffins in the toaster and heat bacon slightly in microwave. When done top muffin with cheese and one slice bacon torn into smaller pieces. Place on plate and keep warm in oven.
When egg is set on one side flip over and remove jar ring. Finish cooking and sit on top of cheese and bacon on the English muffin. Top with top half of muffin and viola! It's ready to be eaten fresh or wrapped in brown paper bags to eat on the road!
7) This recipe served with fresh-baked cornbread make a warm, hearty, and filling winter meal...
TEX-MEX HOT BEANS
Wash and sort 1 lb. pinto beans. Put into a large pot and cover with water. Boil for 15 minutes. Turn off heat and let stand one hour. Meanwhile, in a crock pot which has been turned on LOW, place:
1 can tomatoes
1 can green chilis, diced
1 tsp. oregano
1/2 tsp. Italian herbs
1/2 tsp. ground ginger
salt and pepper to taste
crushed red pepper to taste
Drain and rinse beans. Replace beans in a large pot and just cover with water. Again bring to a boil. Remove from heat and pour boiling beans and liquid into crock pot with tomato mixture. Cover and cook on LOW overnight or for 8 to 10 hours.
8) I made this yummy recipe with leftover Christmas turkey...
TURKEY TETRAZZINI
4 ounces whole wheat spaghetti
1 can sliced mushrooms with liquid
1/2 lg. green pepper, chopped
1/2 c. cold water
3 T. flour
1 1/2 c. milk
1 chicken bouillon cube
1/8 tsp. salt
1/8 tsp. black pepper
1 c. chopped turkey or chicken
1/4 c. grated Parmesan or Romano cheese
Non-stick cooking spray
1. Preheat oven to 400 degrees. Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large saucepan sprayed with non-stick cooking spray, cook the mushrooms and green pepper in mushroom liquid. Add salt, pepper, and bouillon cube; stir until dissolved.
3. In a jar or cup combine 1/2 water and flour; cover and shake, or stir, until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in milk. Cook and stir until thickened and bubbly. Add cooked spaghetti, turkey, and cheese.
4. Lightly coat a 2-quart square baking dish with non-stick cooking spray. Pour spaghetti mixture into dish. Bake covered for 10 to 15 minutes or until heated through. Makes 6 (1-cup) servings.
9) Recently, I asked you all for advice concerning an easier way to chop vegetables and for bean recipes. Here are a few of the responses that I have received thus far...
Laura Lane of Harvest Lane Cottage says:
<<
http://harvestlanecottage.blogspot.com/2008/05/spicy-bean-soup.html
Lentils and Rice
http://harvestlanecottage.blogspot.com/2009/03/when-times-are-tough-lentils-rice.html
Lentil & Vegetable Soup
http://smcooks.wordpress.com/2010/05/14/vegetable-and-lentil-stew/
You probably already have a ham and bean soup recipe; but, here's mine.
http://lauraofharvestlane.wordpress.com/2010/01/02/ham-bean-soup/
This one uses canned beans; but, it's a great emergency dinner. I made it up myself for just such a situation.
http://harvestlanecottage.blogspot.com/2010/03/spicy-can-opener-soup.html
Just for good measure, here's a dish we enjoy for lunch, stir-fried cabbage.
http://harvestlanecottage.blogspot.com/2009/04/quick-and-cheap-lunch.html
You may share them if you wish. I cannot wait to see what new recipes you share!
God bless you!
Laura>>>
(Thanks, Laura! I plan on checking every one of these links out and trying your favorite recipes! Thanks for sharing! You always such a blessing to me!)
Annette S. says:
<<<
I use a Vidalia Onion Choper that has two different blade trays. You can often pick them up in a Kitchen Collection store for $2chops0. You still have to cut them into relatively decent size pieces, but it chops them up into cubes or dices them. I also use a food processor to slice and shred veggies.
As for bean and pea recipes, I'll have to wait until I get home and can dig into my recipe books.
Happy New Year!
Love,
Annette>>>>
Annette goes on to say in a second e-mail:
<<<
Just in case you missed or overlooked my last email, I mentioned that I use the Vidalia Onion Chopper to chop veggies. Mine has two blade trays. You still have to do some cutting, but not as much tedious chopping by hand. For slicing and shredding, I use a food processor.
I've been talking to my sister about beans and peas. She has the following suggestions:
1) Do not cook your beans/peas in the same water as you soak or parboil them. Pour off the original water and rinse them. Add new water to cook them.
2) To further enrich your split pea soup, add potato chunks and other veggies to make them into more of a meal instead of just a soup. You can leave the skin on the potato pieces to retain food value/vitamins.
3) If you scrub the carrots, you can also get away with not peeling them.
4) A-1 Steak sauce is simply catsup with Worcestershire sauce added. Look for the Worcestershire sauce in the $$ stores.
5) For Chinese cooking, use toasted sesame oil and soy sauce = dumpling sauce and dumplings can either be steamed or fried. Add dumplings to sauce.
6) Use Ramen noodles for all kinds of things; yoiu can even eat the noodles raw like potato chips and save the seasoning for soups and dressing. You can even add egg to the soup for "egg drop soup."
7) Beware of the noodles, though, because they are prefried; the seasoning is also high-sodium.
8) Add egg or egg white to cereal to further enrich the cereal. It can be either instant or old-fashioned. I also add steel-cut oats (2 Tt.) to a serving of regular oatmeal for extra fiber and crunchiness.
9) Tofu - add to Chinese food dishes or even macaroni and cheese or any dish for a meat and protein extender. Even add it to scrambled eggs.
10) Brown rice and lentils is an upgrade in protein and vegetables. You can also add lentils to corn for the same purpose. My sister said the brown rice and lentils go great with poached eggs. Cook the lentils first and pour off water and add rice and cook again. Brown rice is best, but if you cannot afford brown rice, the lentils will further enrich your rice. The most economical way to purchase brown rice is in bulk through Chinatown -- possibly online. You can even purchase soy sauce that way. Lowfat cottage cheese is also a multi-purpose protein extension.
Hope these all help. I will give you a recipe I gleaned from a magazine several years ago for a delicious bean soup. However, I'll need to wait until I get back home from vacation.
Happy New Year!
Love,
Annette>>>>
(Thanks, Annette! There are a lot of really great ideas here and I appreciate all that you've shared! I especially appreciate the tip on making your own A-1 Sauce! Can't wait to try that one!!! Thanks again for everything! You are always a blessing to me!)
Cynthia D. says:
<<
Your goal of simpler foods and more wholesome and healthy foods is one that I share with you. A few thoughts of mine:
~To slice many of my veggies, I use a mandolin. Mine is an inexpensive version I bought online at The Prepared Pantry and it makes quick work of fresh carrots, potatoes, rutabagas, etc. I also use it for tomatoes and onions. It's adjustable for thickness, and has several different blades for slicing, making french fry shapes, etc. Well worth the investment!
~Before chopping or dicing, make sure you've sharpened your knives! This makes such a difference! I like to chop several onions at once and freeze them in 1/2 cup portions...or spread out on a cookie sheet you've covered with wax paper and freeze them and then put in a container. You can take out what you need! I also do this with bell peppers, mushrooms, and any other veggie that doesn't need parboiled before freezing.
~After cooking beans, some can be mashed and added to ground beef for meat loaf, meatballs, etc. Work with it to get the right ratio of bean:meat that your family likes. Not only does this extend your meat budget, but provides leaner and healthier nutrition at the same time. I prefer using pinto beans for this, as that is what I cook most, but you can experiment with other types.
~Cooked beans can be frozen. I often cook a double batch of beans and then freeze them in serving size containers with their liquid. Makes for quick & healthy suppers on busy days!
~Hoppin' John is a favorite here in my home--black-eyed peas with rice. Red beans & rice is another favorite. I'm in WV, but originally from the South, so many of the southern dishes are in my menus. Browse around online for regional bean dishes--I know you'll find many your family will love. Boston Baked Beans, cooked the old-fashioned way, are another fav here with us!
Well, I hope some of these ideas have been a help to you. I look forward to your newsletters and get excited when I see one in my inbox! Keep up the fantastic homemaking and mothering you've been doing--you're an inspiration to many!
Hugs,
Cynthia Robin DeHart
http://www.homeschoolblogger.com/cynthiarobin
(Thanks, Cynthia! I appreciate all that you have written here. I had never heard of a mandolin before. I just looked them up on-line and can't wait to try one! Thanks for everything! And God's blessings upon you! :)
Thank you to everyone who has sent in ideas so far, and if anyone else has advice on an easier way to chop fresh vegetables (I do it all by hand) and/or favorite bean or pea recipes, please, by all means, e-mail them to me at: proverbs31heart@yahoo.com. Thank you so much!
Well, Ladies, again, this is not nearly as long as I would like for it to have been, but it's all I've got time for tonight. I will write again soon and, in the meantime, you all have a wonderful New Year! God bless all here!
All My Love,
~Rebecca