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Isn’t it funny how we don’t eat pumpkin year round? I love pumpkin, pumpkin pie, pumpkin cookies, pumpkin bars, and pumpkin bread – to name just a few. But I rarely make a pumpkin recipe during the year. Fall just screams...
This is an old blog but a great message…I hope it helps you through your summer! Summer is here and if your kids are like ours – it gets boring day after day all summer long. Once school ends and summer sets in you have to work at...
I got up on Monday with a plan to use the meat in my freezer. Most of it is grill-able so I took out a pound of tenderloin, for shish kabobs, and a small pack of country style ribs. I thought we could have the shish kabobs on Monday and...
Often I hear women say, “we hate leftovers!” So how do you cook for two without suffering through a weeks worth of leftovers? Most recipes work well for four or six but never two.
I have some great ideas for making your recipes work for you, feeding two more than once and storing food until you’re ready to eat it is my favorite solution because many recipes don’t reduce well.
Today I made Oven Stew, a simple beef stew recipe that cooks all day long and tastes delicious. The recipe feeds about 8 and if you’re making it for two that’s a lot of leftovers.
Lets make this recipe as written and divide it into two 8×8 baking dishes or two quart casseroles. Leave the bread crumbs off the one you freeze and cover it well with plastic wrap and foil to lock the freshness in. Now you have two dinners that are oven ready, one for tonight and one for later this month.
Chicken Pot Pie is another great recipe to divide up for multiple meals. You use the same amounts of filling and just roll out smaller pie crusts. You may need some smaller sized pie pans, like a 6″ instead of the standard 9 or 10″ pans. Once you’ve made your pies cover well with saran wrap and freeze. When you’re ready to enjoy them, take the pie out of the freezer the day before and let it thaw in the refrigerator. Bake as instructed and enjoy. Chicken Pot Pies freeze very well!
Pasta recipes are also easy to divide, simply make your sauce and then divide before boiling your pasta. Set aside a portion of the sauce and freeze for a later time. Most all sauces (red or white) can be frozen for later use or even in multiple recipes, like lasagna, chicken parmesan, etc. Be creative and use your imagination!
Soups and stews are excellent choices for making and storing leftovers. I like the Wild Rice Soup that is hearty and filling. You can pour the remaining soup into a freezer container, cool to room temperature and freeze. It easily stores for up to 3 months, but you will not want to wait that long once you’ve tasted it.
Some people are afraid to freeze when cooking for two – but remember the freezer is your friend. I often talk to women who are afraid to serve frozen food. Fresh is best but frozen is easy! If you have time limitatons or just enjoy a day off from cooking this is the plan for you. If you have limited freezer space then purchase freezer storage containers that stack and fit your freezer needs.
Isn’t it funny how we don’t eat pumpkin year round?
I love pumpkin, pumpkin pie, pumpkin cookies, pumpkin bars, and pumpkin bread – to name just a few. But I rarely make a pumpkin recipe during the year. Fall just screams pumpkin and nothing is better on a cool day than the smell of homemade pumpkin bread, pumpkin cookies, or pumpkin pie! YUM!
One of our boys came home this weekend and we stopped by a farmer’s market and bought mums, pumpkins, gords, and indian corn for my fall side porch display (pictured). We had fun selecting the right combo for our porch. Now that the porch is ready I’m heading to the store to buy some canned pumpkin so I can officially kick off the first day of fall, September 22nd. I’ve waited all year so I want to be ready for that first cool day of fall with a stash of pumpkin bread in my freezer.
MealEssence has the best Pumpkin Bread recipe, I got it from a friend that used to bake it fresh and bring it over warm. It’s called Janet’s Pumpkin Bread and it is full of great pumpkin flavor as well as a little nutmeg and cinnamon. Some recipes use allspice in their pumpkin bread but it’s just too spicy for me. This is the perfect blend of spice and pumpkin and tastes delicious!
Remember there are many ways to enjoy pumpkin, including muffins, breads, cookies, pies, desserts, sauces, and even pasta. Be sure to enjoy some pumpkin with your friends and family while the season is here!
This is an old blog but a great message…I hope it helps you through your summer!
Summer is here and if your kids are like ours – it gets boring day after day all summer long. Once school ends and summer sets in you have to work at keeping kids entertained and contained all summer long. Do you ever feel like the activity director instead of the mom?Read More
I got up on Monday with a plan to use the meat in my freezer. Most of it is grill-able so I took out a pound of tenderloin, for shish kabobs, and a small pack of country style ribs. I thought we could have the shish kabobs on Monday and Ribs on Tuesday.
This was my moment of truth…while my husband grilled the shish kabobs Monday evening, I gave him the ribs and said, “Would you brown these on all sides and then take them off? They don’t have to be done just grilled a little on every side!” I had no idea what compelled me to do this…but it turned out to be a very good idea!
I refrigerated the ribs Monday night, no extra preparation for Tuesday’s dinner, and at noon on Tuesday I placed them in the crock pot. I didn’t add water but I drizzled about 1/3 c. barbeque sauce over them (not covering them, just adding a little flavor). I also wrapped 2 sweet potatoes in foil and placed them on one side of the crock pot. Then I buttered and wrapped a couple ears of fresh sweet corn in foil and placed them on top. Let’s just say I spent less than 5 minutes on this little activity!
After about 5 hours on low/med heat, we ate the most delicious meal! I figured out the cost at about $2.75 per person. It was the best meal, and I didn’t work very hard. My sweet husband was so impressed with his previously browned ribs and the great meal we’d made with so little effort and practically no clean up.
When you grill… maximize the space on your grilling surface. Double the recipe or make two meals instead of one! Cook smart and eat well!Read More
Let’s test your St. Patrick’s Day knowledge – here’s a great TEST to see how Irish you may or may not be!
Now that you are a little more familiar with St. Patrick’s Day, it’s time to plan a fun holiday dinner. Most children don’t enjoy a hearty Corned Beef and Cabbage dinner so I chose some quick and easy Reuben Sandwiches. Our four year old daughter loved Rueben’s, so never assume they’re too young to eat this sweet and savory sandwich. Add one of these sides, a green 7 up Salad or Irish Potato Soup and you’ve got a meal!Read More