So I moved here from homeschoolblogger.com. Its become a place to write about it all, my day, the fun, kids, work,home school adventures, journaling, thoughts and feelings, the good the bad oh and hey maybe the ugly! naaaa I see no ugly, so its the good the bad and the beautifuuuul! Trying to keep track of it all, a reminder to us of all that we have on the days we are down, a hello to family and friends that live far away.
few other spots to stick your head in
Saturday, March 28, 2009
Little on school stuffs!
Raviolies?? Ya well they started out that way
I had not made pasta- home made pasta for a long time. Feeling a little more like getting back to my normal cooking these days so I decided we were making home made raviolis! Cheese raviolis! So I put the stuff in pasta maker- and turn it on- it goes! and stops after oh maybe 20 seconds. We repeat this process till I am totally ticked! SO I set up the food processor with the dough mixers and go that route. Mix it all up. I decide the kids are going to want to help, why not make them cute raviolis! I pull out the larger cookie cutters, a heart, circle, octagon, and house shape. This should be fun right?
Have Nanna mix up the cheese filling for me. I roll out the dough and kids go to town! cutting shapes, we fill with a spoon, pinch edges together to seal it up. So after doing this for what seems like forever- really was not to long but when you have a 3,5,7 and 10 year old helping time stretches! Now don't get me wrong it was fun. They were having fun and adorable. Chubby laughs and says "I am awesome chef! HAHAHA!" It was great. made me laugh hard.
So first batch cooks! HMM some of the filling leaked out it seems, oh well, not a biggie.
So me and nanna think on new idea for rest, kids have mostly lost interest, not totally but they are ready to try a new method also. So I roll out a LARGE piece of dough, use pizza cutter and make a slice. I fill it every little ways, fold over and cut, pinch edges and cook. Even more filling runs out, but still taste yummy.
Well by now I am bored, hungry and want to be done. Nanna says why don't we just spread the cheese over 1/2 the dough, fold it over, cut it, pinch it and call it good. Hey that sounds good! So we dump and spread! fold, and hm may not work but lets give it a try. I slice into squares. But they are all so full there is no edged to pinch any of them shut! lol so we squish them together as good as possible, loosing filling in the process. What started out looking like cute little raviolis now looks like a mushy mess of gooey dough covered in slimy cheese!
But I figure in the end it gets chewed and looks yucky anyway so hey we can start out looking yucky! Don't mean it tastes gross right? Into the boiling water they go! We loose more cheese filling! drain when done and put into a bowl. Now a lot of the cheese filling at this point leaked out into the water and kinda made its own sauce. Some of it was put in the pasta ( I say pasta because I am not sure they qualify as raviolis, raviolis are supposed to have filling, this does not for the most part!)
I make the Alfredo sauce, pout it over, mix it up and we eat. Amazingly enough they turned out good! Not as many lost their filling as we thought. and it was good. Here is the recipe
Pasta dough- this is from my friend Dulie- I doubled it
Basic pasta
1 tbsp water
3-1/2 cups flour, you can sift it, seems to make mixing time easier for me.
1/2 tsp salt
This is where I change the recipe some, I add all ingredients and mix, as it needed more moisture I used milk until it was moist as I wanted. Dulie uses water
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Cheese filling
1 container cottage cheese
cheddar cheese I mix them together, this is kind of an eye ball it thing. You can use whatever cheese you want, mix it up and call it good. My kids love this mix
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Alfredo sauce
1 package cream cheese
1 cube real butter
melt, mixing a lot, it wont really melt just get all gloppy
add bottle of shredded mozzarella/Romano cheese (one or both)is- this is where it melts.
Add milk enough to make consistency you want. It can be thick or thin, your choice . This stuff is good Pour over pasta
Friday, March 27, 2009
variety of favorite recipes
Stroganoff Recipe
2 cups mushrooms, sliced
1 medium onion, diced
1 tablespoon olive oil
3 tablespoons margarine
1 cup beef, cubed
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 cup milk
1 cup sour cream
1 teaspoon nutmeg
1 package pasta, any kind
salt and pepper
1. Cook Pasta according to package.
2. In a deep skillet.
3. Saute Onions and Mushrooms until tender.
4. Remove from pan and set aside.
5. Saute the beef until brown and add to the Mushroom mixture.
6. Next, add the flour to the juices in the pan and mix until blended well.
7. Then gradually add in the Milk and Worchestershire sauce.
8. Add back in the Mushroom Mixture and let simmer on low heat for about ten minutes.
9. Add in the sour cream and stir until blended and heated through.
10. Serve over the pasta.
Sour Cream
Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.
Jae, Here's my base recipe. I use a food processer, and my kitchen aid attachments but I don't see why it wouldn't work for your machine.
Basic pasta
4 lg or 5 med eggs
1 tbsp water
3-1/2 cups flour, you can sift it, seems to make mixing time easier for me.
1/2 tsp salt
When I make the dough I add only half the water and the remaining I add a few drops at a time. I don't pour water onto the noodle dough, I dip my fingers in the water and flick it on, a little at a time. Sometimes I need to add a bit more water to the recipe. I think making noodle dough is a bit like candy making, the weather seems to affect how much liquid is needed
*** I add herbs to my noodles, the family favorite is when i add basil and garlic and throw them in stock. If you are using dry herbs soak them in the water you use for the noodles before you add it to the flour.
Wheat pasta
2-1/2 cups ww flour, sifted
1 cup sifted flour
4 lg eggs, or 5 med
2 tbsp water
1/2 tsp salt
Lots of people I know dry their pasta. As i make mine I hang them over my cupboard doors that have been covered by bread cloths. Then as I finish I dust them with flour and fold them into wax paper, i make sure the wax paper is between the layers of noodles to keep them from sticking, and put them in the fridge or freezer. We like our noodles on the soft side, makes them 'meatier' for soups and great with sauces. For spaghetti I will hang them out to dry some.
Cucumber Yogurt Sauce
2 cups plain yogurt or sour cream
1/2 cup chopped peeled seeded cucumbers
2 tablespoons chopped onions
1 1/2 teaspoons dried mint (optional)
1/2 teaspoon garlic powder
1/2 teaspoon salt
I use spaghetti; it would probably be wise to break it into pieces to make it toss more easily--
I also use whole wheat (organic) spaghetti--
1 cauliflower, cut into florets--with stems peeled (if they are tough) and diced
4 T. butter
1/2 cup finely chopped parsley . . . if I don't have enough of this, I use basil and chives, but the parsley is GOOD!
1 tsp. coarse mustard (that's the seeds, coarsely ground)
1/4 tsp. red pepper flakes (that's what you often find in Italian restaurants)
1 pound spaghettini (I use spaghetti); you may also use orecchiette or conchiglie (small)
1/2 cup freshly grated Parmesan or Romano or both (I mix them)
1/2 cup fresh bread crumbs, toasted until golden and crisp
salt and freshly ground pepper
Bring a large pot of water to a rolling boil. Salt it to taste, add the cauliflower, and cook for three minutes. Scoop the cauliflower into a large pasta bowl and add the butter, parsley, mustard, and pepper flakes. Add the pasta to the salted boiling water and set the bowl over the pot to keep it warm, leaving a crack so the water doesn't boil over, while the pasta cooks. Drain it when it's done and ad it to the cauliflower. Grind a generous amount of pepper over al, the toss with the cheeses and crumbs--
Apple donut balls:
5 eggs
2 c. sugar
1 c. heavy cream
7 cup flour
1 3/4 c. buttermilk
1 t. vanilla
1 t. cinnamon
2 t. baking soda
1 t. salt
1 quart jar of apple pie filling
Cooking oil
Beat eggs. Add sugar and mix until very creammy. Stir in cream and buttermilk. Add baking soda, salt and vanilla. Mix then add apple pie filling. Add Flour a little at a time while mixing.
Heat oil to 375.
Drop by heaping teaspoon full into oil. Fry until golden brown on both sides. Drain on paper towel then roll in sugar. They are great without being rolled in sugar.
This will make 11 dozen.
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Wheat Meat: To make Wheat Meat you soak 3 cups of wheat for 24 hours, rinsing when the water gets cloudy. I soak the wheat around 36 hours. Then drain and rinse the wheat and put through a meat grinder. You can use a hand meat grinder or an electric one. I have used both.
Then Add your seasonings 2 T of beef flavoring or 2 T chicken flavoring or flavoring of your choice and 1 tsp salt. I often use the Lipton Onion or Lipton Onion Mushroom dry soup mix envelopes for seasoning. The wheat will take on the seasoning of your choice. Your and also add taco seasoning, italian seasoning to make the wheat meat like sausage.
Put some oil in a pan and add wheat ground up and heat, breaking the wheat up with a spoon to acheive a meat like texture. To use for tacos add 2 T onion flakes, chili powder and cumin.
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Wheat Patties: You can make Wheat Patties and use for hamburgers or salisbury steak, etc.
Soak 3 cups of wheat for 36 hours, rinsing when water gets cloudy. Drain and rince and put through a meat grinder.
Add the flavoring of your choice
Mix in a mixer until gluten forms (about 3 min) Divide into 12 balls. On a lightly oiled cutting board, form into patties. Cook on a griddle, on top of the stove or bake in the oven, turning over to cook each side.
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Wheat Loafs: To make Wheat Loafs just soak for 36 hours, drain and grind in the meat grinder. Then put into the mixer adding your flavorings, 1/3 cup of chopped onion, 1/2 cup water, 2 tsp salt and 1/2 cup oil. and mix until gluten forms (about 3 min). Put in a well greased loaf pan. I use a
When I use my
I serve the wheat loafs with mashed potatoes and gravy. The patties work well as salsibury steaks in gravy.
Note:
You can use the wheat meat recipes in any recipe that calles for ground meat. Use in spaghetti sause, in chili, for taco meat, stroganof and in casseroles. You may also sprinkle over salads, season with taco seasoning for taco salad or sprinkle on a baked potato. The possibilities are endless.
Thursday, March 26, 2009
~A Best friend~A Quote~ A group of friends~A Thank you~
Peace during Times of Distress Posted: 25 Mar 2009 01:00 AM PDT "We know that sometimes it can be difficult to keep our heads above water. In fact, in our world of change, challenges, and checklists, sometimes it can seem nearly impossible to avoid feeling overwhelmed by emotions of suffering and sorrow."I am not suggesting that we can simply flip a switch and stop the negative feelings that distress us. This isn't a pep talk or an attempt to encourage those sinking in quicksand to imagine instead they are relaxing on a beach. I recognize that in all of our lives there are real concerns. I know there are hearts here today that harbor deep sorrows. Others wrestle with fears that trouble the soul. For some, loneliness is their secret trial."These things are not insignificant."However, [there are] two principles that may help you find a path to peace, hope, and joy—even during times of trial and distress. I want to speak about God's happiness and how each one of us can taste of it in spite of the burdens that beset us." Dieter F. Uchtdorf, "Happiness, Your Heritage," Ensign, Nov. 2008, 117–18 |
Tuesday, March 24, 2009
My new yogurt recipe
Monday, March 23, 2009
dinner tonight
Flowers- yard and containers
- **Cosmos
- **Bachelor Button
- **larkspur
- lillac bush
- roses-
- **straw flower
- carnations
- tulips
- **sunflowers
- **alyssum-white & pastel
- **amaranth
- **helichrysum
- **lavender
- **verbena
- ** sweet william
- **lunaria
- **salvia
- **babys breath
fun gardening-just for kicks!
- **luffa
- **carousel ornamental pop corn
- ** broom corn
- ** large and small gourds
- ** strawberry pop corn
- gourds
My Vegi Garden
- potatoes
- tomatoes
- onion
- **green pepper
- **tomatillos
- **cucumber
- zucinni
- **yellow crook neck squash
- **spagetti squash
- **beets
- **sweet corn
- **straightneck yellow squash
- **peas
- green beans
- lettuce
- radish
- **white radish
- **watermelon
- turnip
- butternut squash
- **pumpkin
- **broccoli
- **eggplant
- **carrots
- spinach
- **spinach mustard
- **acorn squash
- **white sweet corn
- **yellow peppers
- **butternut squash
- lemon cucumber-have some, need more
List of what I plan on planting for Herb garden and medicinal stuff
- garlic
- chives
- cilantro
- lemon balm
- mint** But I understand there are more than 1 kind, so I am looking into others
- oregano
- rosemary
- thyme
- sage
- tarragon
- peppermint
- lemon thyme
- anise
- chamomile
- basil
- bay
- echinacea
- eucalyptus-maybe
- gravel root
- parsley**
- dill**