Wisdom, Knowledge, and Understanding

Groceries for 6/28/10

2010-06-29T10:04:00.000-07:00

Our groceries totaled $110 this week. Here's what we're eating:

Pasta with homemade sauce & sausage
London Broil
Sopes (thick Mexican tortillas with meat, beans, homemade salsa, queso fresco)
Pork chops with mango salsa
Homemade pizzas with leftover sauce
Hummus

101 Fun Things to Do in NJ

2010-06-27T12:43:00.001-07:00

Original Article Here

July
1. Hunt for seashells. Watch for the knobbed whelk, the official state shell.
2. Make a masterpiece. Try Ocean City’s Sand Sculpting Contest (7/7; 609/525-9300 begin_of_the_skype_highlighting              609/525-9300      end_of_the_skype_highlighting) or the 24th Annual New Jersey Sandcastle Contest, Belmar (7/14).
3. Kick up your heels at Cowtown Rodeo (Pilesgrove; 856/769-3200 begin_of_the_skype_highlighting              856/769-3200      end_of_the_skype_highlighting).
4. Tickle your taste buds at the 8th Annual New Jersey State Ice Cream Festival (7/17; Toms River; 732/946-2711 begin_of_the_skype_highlighting              732/946-2711      end_of_the_skype_highlighting).
5. Stroll on a boardwalk.
6. Enjoy an al fresco movie at the Delsea Drive-In Theatre (Vineland, 856/696-0011 begin_of_the_skype_highlighting              856/696-0011      end_of_the_skype_highlighting).
7. Be transported at the 28th Annual QuickChek New Jersey Festival of Ballooning (7/23–25; Readington; 973/882-5464 begin_of_the_skype_highlighting              973/882-5464      end_of_the_skype_highlighting).
8. Climb a lighthouse.
9. Ride Lucy the Elephant. Or rather, ascend the famous five-story-high National Historic Landmark (Margate; 609/823-6473 begin_of_the_skype_highlighting              609/823-6473      end_of_the_skype_highlighting).

August
10. Experience the thrill of a roller coaster or splash of a waterslide.
11. Spy a ruby-throated hummingbird at Leaming’s Run Gardens, as it feasts on nectar before migrating south (North Cape May Court House; 609/465-5871 begin_of_the_skype_highlighting              609/465-5871      end_of_the_skype_highlighting).
12. Cheer your favorite minor league baseball team.
13. Visit the Yogi Berra Museum and Learning Center to learn about this baseball legend and New York Yankee Hall of Famer (Little Falls; 973/655-2378 begin_of_the_skype_highlighting              973/655-2378      end_of_the_skype_highlighting).
14. Learn to swim.
15. Cruise on the historic schooner A.J. Meerwald, New Jersey’s Official Tall Ship (Port Norris; 856/785-2060 begin_of_the_skype_highlighting              856/785-2060      end_of_the_skype_highlighting).
16. Watch saltwater taffy being pulled at the Jersey Shore.
17. Pack a picnic and enjoy a free outdoor concert in your town.
18. Take a whale-watching cruise.
19. Be a swashbuckling pirate aboard the Sea Gypsy on the Metedeconk River (Brick; 732/899-6100 begin_of_the_skype_highlighting              732/899-6100      end_of_the_skype_highlighting).
20. Have a blast at the New Jersey State Fair (8/6–15; Sussex County Fairgrounds, Augusta; 973/948-5500 begin_of_the_skype_highlighting              973/948-5500      end_of_the_skype_highlighting).
21. Go tubing or whitewater rafting on the Delaware River.

September
22. Camp beneath the stars.
23. Lose yourself in a tale at the New Jersey Storytelling Festival (9/12; Grounds for Sculpture, Hamilton; 609/586-0616 begin_of_the_skype_highlighting              609/586-0616      end_of_the_skype_highlighting).
24. Clown around at the 29th Annual Clownfest (9/16–19; Seaside Heights).
25. Bike along the Delaware and Raritan Canal.
26. Step aboard a pontoon boat or paddle your own canoe on the Hackensack River as you learn about the diverse ecosystem of the Meadowlands (201/460-4640 begin_of_the_skype_highlighting              201/460-4640      end_of_the_skype_highlighting).
27. Visit a wetland. And don’t miss the 28th Annual Wings ’n Water Festival at the Wetlands Institute (9/17–19; Stone Harbor; 609/368-1211 begin_of_the_skype_highlighting              609/368-1211      end_of_the_skype_highlighting).
28. Tread quietly at a bird sanctuary. Keep your binoculars handy for a glimpse of the Eastern Goldfinch, our state bird.

October
29. Climb 1,803 feet to the Garden State’s apex at High Point State Park (Sussex; 973/875-4800 begin_of_the_skype_highlighting              973/875-4800      end_of_the_skype_highlighting).
30. Sample lima bean ice cream at the West Cape May Annual Lima Bean Festival (10/9; 609/884-9325 begin_of_the_skype_highlighting              609/884-9325      end_of_the_skype_highlighting).
31. Celebrate the cranberry at the Chatsworth Cranberry Festival; New Jersey ranks fourth in the U.S. in cranberry production (10/16–17; 609/698-2501 begin_of_the_skype_highlighting              609/698-2501      end_of_the_skype_highlighting).
32. Navigate a haunted hay maze, or go pumpkin picking.
33. Ride a horse, our official state animal.
34. Judge which pet has the best costume at the Third Annual Halloween Pet Parade , Asbury Park (732/775-4801 begin_of_the_skype_highlighting              732/775-4801      end_of_the_skype_highlighting; ).

November
35. Visit an arboretum to seek out the official state tree, the red oak.
36. Don a conductor’s hat for the Camden Children’s Garden Train Festival; you’ll find crafts, games, a reading of The Polar Express, and, of course, trains (11/13–14; Camden; 856/365-8733 begin_of_the_skype_highlighting              856/365-8733      end_of_the_skype_highlighting).
37. Listen to the night sounds of the Pinelands at the Moonlight Walk at Whitesbog Village (11/20; Browns Mills; 609/893-4646 begin_of_the_skype_highlighting              609/893-4646      end_of_the_skype_highlighting).
38. Learn about the state’s native people at Cheesequake State Park’s Lenni Lenape Traditions (11/21; Matawan; 732/566-3208 begin_of_the_skype_highlighting              732/566-3208      end_of_the_skype_highlighting).
39. Watch skilled equestrians and their mounts during the Turkey Trot at the Horse Park of New Jersey (Allentown; 609/259-0170 begin_of_the_skype_highlighting              609/259-0170      end_of_the_skype_highlighting).

December
40. Light a menorah.
41. Go caroling at an eldercare facility.
42. Whip up a gingerbread creation and enter it in the 19th Annual Gingerbread Wonderland competition at the Frelinghuysen Arboretum (12/4–12; Morris Twp.; 973/326-7601 begin_of_the_skype_highlighting              973/326-7601      end_of_the_skype_highlighting).
43. Harvest your own Christmas tree.
44. Experience history in action on the Delaware River as the 1776 crossing of Gen. George Washington and his Continental troops is reenacted (12/25; Washington Crossing State Park, Titusville; 609/737-0623 begin_of_the_skype_highlighting              609/737-0623      end_of_the_skype_highlighting).
45. Be dazzled by the sounds of a symphony orchestra and voices from a chorus at Video Games Live (12/29–30; Newark; 973/624-3713 begin_of_the_skype_highlighting              973/624-3713      end_of_the_skype_highlighting).

January
46. Climb aboard the Pine Creek Railroad at the New Jersey Museum of Transportation for the first run of the year (1/1/11; Allaire State Park, Wall Twp.; 732/938-5524 begin_of_the_skype_highlighting              732/938-5524      end_of_the_skype_highlighting).
47. Schuss down a slope on skis or a snowboard.
48. Delight in the Morris Museum’s collection of 19th- and 20th-century toys and dolls (Morristown; 973/971-3700 begin_of_the_skype_highlighting              973/971-3700      end_of_the_skype_highlighting).
49. Catch snowflakes on your tongue.
50. Build a snow fort.
51. Attend a story hour at your local library.
52. Scale a rock wall at an indoor family entertainment center.
53. Get fit—take a family-friendly yoga or Zumba class.
54. Learn everything you ever wanted to know about bugs—including the state insect, the honeybee—at Insectropolis. Be brave: touch a tarantula, scorpion, or other creepy-crawly (Toms River; 732/349-7090 begin_of_the_skype_highlighting              732/349-7090      end_of_the_skype_highlighting).
55. Throw a strike (or spare) at a bowling center.

February
56. Ice skate on your local pond (if permissible and safe) or indoor skating rink.
57. Lace up your roller skates for some old-fashioned indoor fun at a Jersey roller rink.
58. Learn about women and African-American aviators at the Aviation Hall of Fame of New Jersey (Teterboro Airport; 201/288-6344 begin_of_the_skype_highlighting              201/288-6344      end_of_the_skype_highlighting).
59. Go sledding.
60. Take a self-guided Underground Railroad Tour, imagining the danger escaped slaves felt as they were smuggled northward to freedom in the early 1800s (Burlington; 609/386-3993 begin_of_the_skype_highlighting              609/386-3993      end_of_the_skype_highlighting).
61. Try cross-country skiing.
62. Learn how maple sugar goes from tree to table at an outdoor educational center.
63. Stargaze at a planetarium or observatory. Or step into your backyard on a clear night and look up. Telescope optional.

March
64. Participate in a St. Patrick’s Day parade.
65. Dance with wolves at the Lakota Wolf Preserve. The Gray wolves will be resplendent in their winter coats (Columbia; 877/733-9653 begin_of_the_skype_highlighting              877/733-9653      end_of_the_skype_highlighting).
66. Eat at a diner before going to a 3-D IMAX movie.
67. Stare down sharks and other species at an aquarium.
68. Board a ferry at Liberty State Park to spend the day on Ellis Island (212/363-3200 begin_of_the_skype_highlighting              212/363-3200      end_of_the_skype_highlighting).
69. Celebrate the performing arts during Family Week at the Theatre, with discounted and/or free tickets to all events (3/5–13/11; 973/731-6582 begin_of_the_skype_highlighting              973/731-6582      end_of_the_skype_highlighting). Check out the month-long Stages Festival, too.

April
70. Stroll under Newark’s historic cherry trees at the 35th Annual Cherry Blossom Festival (973/268-3500 begin_of_the_skype_highlighting              973/268-3500      end_of_the_skype_highlighting).
71. Adopt a pet.
72. Hide and hunt eggs to celebrate spring’s arrival.
73. Build a birdhouse for the 2nd Annual Wagner Farm Arboretum Birdhouse Contest (Warren Twp.; 908/647-2332 begin_of_the_skype_highlighting              908/647-2332      end_of_the_skype_highlighting).
74. Spelunk at the Sterling Hill Mining Museum (Ogdensburg; 973/209-7212 begin_of_the_skype_highlighting              973/209-7212      end_of_the_skype_highlighting).
75. Or dig for rocks at the Franklin Mineral Museum (Franklin; 973/827-3481 begin_of_the_skype_highlighting              973/827-3481      end_of_the_skype_highlighting).
76. Start a rock collection.
77. Escape to the cool quiet of a waterfall; New Jersey has more than 20.
78. Grow your own soup and salad: plant a vegetable garden.
79. Celebrate the American Shad at the 30th Annual Shad Fest. If you’re not a fish lover, there’s still much to eat, see, and do there (Lambertville).
80. Walk a steel girder, avoid the big blue nose, and take the Wildlife Challenge at Liberty Science Center (Liberty State Park, Jersey City; 201/200-1000 begin_of_the_skype_highlighting              201/200-1000      end_of_the_skype_highlighting).
81. Tour a local recycling center in honor of Earth Day.
82. Then help clean up your neighborhood or a local park.

May
83. Learn the old-style European method of crafting cheese from sheep’s milk at the Valley Shepherd Creamery (Long Valley; 908/876-3200 begin_of_the_skype_highlighting              908/876-3200      end_of_the_skype_highlighting).
84. Time travel at the New Jersey State History Fair (5/7/11; Washington Crossing State Park, Titusville; 609/777-0238 begin_of_the_skype_highlighting              609/777-0238      end_of_the_skype_highlighting).
85. Watch skilled artisans blow glass at the Wheaton Arts and Cultural Center (Millville; 800/998-4552 begin_of_the_skype_highlighting              800/998-4552      end_of_the_skype_highlighting).
86. Experience the culture and traditions of Indians in the Americas at the Native American Arts Festival (Rancocas; 609/261-4747 begin_of_the_skype_highlighting              609/261-4747      end_of_the_skype_highlighting).
87. Take a nature hike with Mom for Mother’s Day.
88. Visit a living history farm.
89. Fly a kite. Or marvel at the colorful splendor of the Wildwood International Kite Festival (5/27–30/11; 800/992-9732 begin_of_the_skype_highlighting              800/992-9732      end_of_the_skype_highlighting).
90. Be electrified at Thomas Edison’s laboratory (Thomas Edison National Historical Park, West Orange; 973/736-0550 begin_of_the_skype_highlighting              973/736-0550      end_of_the_skype_highlighting x11).

June
91. Savor fresh strawberries at the Annual West Cape May Strawberry Festival (6/4/11; 609/884-9325 begin_of_the_skype_highlighting              609/884-9325      end_of_the_skype_highlighting).
92. Collect buckets of berries and more at a pick-your-own farm.
93. Visit Morristown National Historical Park to see why New Jersey is called the Crossroads of the American Revolution (Morristown; 973/539-2016 begin_of_the_skype_highlighting              973/539-2016      end_of_the_skype_highlighting).
94. Score a hole-in-one playing miniature golf.
95. Watch mibsters (marble shooters) compete at the National Marbles Tournament, Wildwood (6/19–24/11; 800/992-9732 begin_of_the_skype_highlighting              800/992-9732      end_of_the_skype_highlighting).
96. Search for the Common Meadow Violet, the official state flower, at the New Jersey Botanical Garden (Ringwood; 973/962-7527 begin_of_the_skype_highlighting              973/962-7527      end_of_the_skype_highlighting).
97. Bake muffins with freshly picked blueberries, the state fruit. Also enjoy the Whitesbog Blueberry Festival, Browns Mills (6/26/11; 609/893-4646 begin_of_the_skype_highlighting              609/893-4646      end_of_the_skype_highlighting) or the Red, White, and Blueberry Festival, Hammonton (6/27/11; 609/561-9080 begin_of_the_skype_highlighting              609/561-9080      end_of_the_skype_highlighting).
98. Growl, howl, or roar with the animals in a zoo.
99. Go on a high-tech scavenger hunt (geocaching) with Dad on Father’s Day.
100. Or try an old-fashioned scavenger hunt in your backyard.
101. Take a road trip. There are more than 36,000 miles of highways and roads in New Jersey, with a story around every bend.

Paper Mache

2010-06-25T06:41:00.000-07:00

This is the horse head that I'm going to attempt.

YIKES!

Chickpeas & Chorizo

2010-06-22T13:21:00.000-07:00

Back

Serves 4
2 tablespoons of olive oil
2 large onions, diced
4 cloves garlic, minced
4 chorizo sausages

crushed dried chillies
a glass of white wine
6 tomatoes, diced
2 cans chick peas (or soak a bag overnight, then cook), drained
small bunch of spinach

Warm the olive oil in a heavy pan. Add onions to the oil, stirring to coat them, then letting them cook at a moderate heat. Add the garlic into the onions. Leave to cook, partially covered by a lid, until the onions are soft and pale gold.

Cut each sausage into slices. Mix these in with the softened onions then add a teaspoon or so of crushed, dried chillies. Pour in a glass of white wine and bring it to a boil. Chop the tomatoes roughly, add them and bring them to the boil, then add the chickpeas, drained and rinsed, then pour in a can of water, then season with salt and black pepper. Bring to the boil then turn down to a simmer and leave to cook, slowly, half covered with a lid for 45 minutes.

Give it a stir from time to time, and check the liquid levels. What you want to end up with is a rich, brick-red sauce with a spiciness from the chillies and chorizo.

Just before serving. Chop the spinach then stir into the stew till cooked. Serve in shallow bowls.

Recipe inspired by Nigel Slater.

Groceries for the Week of June 21

2010-06-21T18:26:00.000-07:00

Our food & supplies for this week totalled $110. This amount includes breakfasts, lunches, dinners, as well as one lunch and one dinner for guests. We needed extra paper towels this week (new puppy!) and I also had to buy extra virgin olive oil as I'm now out. I didn't use any coupons this week because most of what I purchased was produce, dairy, or meat. Here's what we're eating:

Spinach wraps with turkey, provolone, onion marmalade, horseradish sauce, and lettuce
Tuna stuffed tomatoes with grilled garlic bread and salad
Chorizo and chickpeas over Spanish rice with veggies
Angel hair pasta with lobster & other seafood red sauce (from freezer), salad and bread
Panko coated chicken breasts sauteed and served on rolls with lettuce and tomatoes, bean salad

For guests and their children:

Chicken nuggets and fries, fruit salad
PBJ, Broccoli quiche, Smoothies

Snacks:

Granola bars
Cheese, crackers
Fruit
Raw veggies and dip
Whole wheat bread
Popcorn
Peanut butter on celery

Breakfasts:

Cereal
Homemade mueslix
Fruit
Eggs

Lunches:

Smoothies
PBJ
Cream cheese, olives on flat bread crackers
Leftovers
English muffin pizzas

Revolutionary War Books

2010-06-04T12:53:00.000-07:00

We enjoyed this historical fiction that takes place during the Revolutionary War. If you don't like unhappy endings, however, skip this one.

Cream Cheese-Chocolate Chip Tunnel Cake

2010-04-01T11:13:00.000-07:00

Cake:
2 cups granulated sugar 1 cup oil 2 large eggs, beaten 2 teaspoons vanilla extract 1 teaspoon baking soda 2 1/2 teaspoons baking powder 1/2
1/2 teaspoon salt 3/4 cup unsweetened cocoa 3 cups all-purpose flour 1 cup buttermilk 1 cup strong coffee

Filling:
1/4 cup granulated sugar
1 (8-ounce) package cream cheese - softened
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounces) miniature chocolate chips

Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter, melted
2 to 3 tablespoons Hot water

Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth. Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prepare filling.
For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.
Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.
Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.
For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

Makes 12 servings.

Family Reunion

2010-03-25T18:07:00.001-07:00

Talk about fun! The five grandchildren had a blast playing together last Saturday. The day was bright, sunny, and warm - perfect for scootering, skateboarding, and playing in general.

Chocolate Roulade

2010-03-25T18:02:00.000-07:00

Ingredients

Serves 10 to 12.

1 tablespoon unsalted butter, for pan
2 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
3 1/2 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more for garnish
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or liqueur of choice
Confectioners' sugar, for garnish
Seasonal fruit, for garnish

Directions

Preheat oven to 350 degrees with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
In a large bowl and using a hand mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours.
When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.

Winning Your Battles through Prayer - In Touch Ministries - Dr. Charles Stanley 2010

2010-01-22T14:22:00.001-08:00

Winning Your Battles through Prayer - In Touch Ministries - Dr. Charles Stanley 2010

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Weathering the Storms of Life - In Touch Ministries - Dr. Charles Stanley 2010

2010-01-15T09:37:00.001-08:00

Weathering the Storms of Life - In Touch Ministries - Dr. Charles Stanley 2010

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Save the Date for Rutgers Day!

2010-01-13T09:12:00.001-08:00

Fun Indoors with "snow" ?

2010-01-12T11:30:00.001-08:00

One tablespoon of Super Snow mixed with 32 oz. of water makes a bowlful of fun!

Click HERE to see where I purchased Super Snow.

Southwestern Casserole

2010-01-12T11:19:00.000-08:00

Click HERE for the recipe.

This recipe from Country Woman was a big hit.
Easy enough for an 8 year old chef to make too!
The casserole has sausage, black beans, corn, and tomatoes.
Healthy AND tasty and plenty of leftovers for tomorrow's lunch.

Three Hats for Three Children

2010-01-02T15:56:00.001-08:00

I knitted three hats out of leftover super bulky/chunky wool. Red, green, and orange were the colors of choice for these thick, warm hats. I'm going to add pom poms in the color of each brim.

Stephen's Journey

2010-01-02T15:52:00.001-08:00

Our Family was in a Christmas play this year. Rob played Simeon, Samantha played Mary, David played a wise man, and John was a shepherd. The play was about a man named Stephen who was on a journey to learn more about his Savior. The true story of Christmas was beautifully depicted in our first-ever church play.

Rob, John, David, and Samantha
Stephen's Journey
Christmas 2009

The Feast of the Seven Fishes

2009-12-31T15:04:00.001-08:00

The men in our family frying up smelts
as part of the Seven Fishes tradition.

From Wikipedia:

The Feast of the Seven Fishes (festa dei sette pesci), celebrated on Christmas Eve, also known as The Vigil (La Vigilia), is believed to have originated in Southern Italy and is not a known tradition in many parts of Italy. Today, it is a completely Italian-American feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait,Vigilia di Natale, for the midnight birth of the baby Jesus.

The long tradition of eating seafood on Christmas Eve dates from the medieval Roman Catholic tradition of abstinence—in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.

There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ.

The "Feast of the Seven Fishes", a completely Italian-American celebration of Christmas Eve with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional. The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy. Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years.

FTWC Donates to DYFS

2009-12-31T15:00:00.001-08:00

Parents and wrestlers of the Franklin Township Wrestling Club (FTWC) donated twenty-five gifts to children cared for by the Division of Youth and Family Services (DYFS). The gifts ranged from MP3 players to bicycles to kitchen sets to clothing. The event was a blessing both to FTWC and DYFS children.

Find someone in need and give them a little help today.

Asian Noodle Bowl Soup

2009-09-29T09:36:00.001-07:00

What do do with leftover pork?

Asian Noodle Bowl Soup

2 tablespoons vegetable oil, divided
1 package (8 oz.) sliced white mushrooms
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon freshly grated ginger
3 carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
4 cans (14 1/2 oz. each) chicken broth or 4 cans (14 1/2 oz. each) vegetable broth
2 tablespoons soy sauce
1 tablespoon rice-wine vinegar
1 bunch bok choy, chopped
1 package (16 oz.) firm tofu, drained and diced
1/4 lb. bucatini or spaghetti
3/4 pound cooked Pork Tenderloin (recipe follows), cut into strips (optional)
1 bunch green onions, sliced
1/2 cup fresh cilantro leaves

Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.

Heat remaining 1 tablespoon oil. Add onion, garlic, ginger and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.

Stir in bok choy, tofu, pasta and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.

Today's Reading on Colonial Times

2009-09-16T11:42:00.000-07:00

The children and I enjoyed reading this book about colonial times today. The illustrations by award-winning Larry Day are as appealing as the tale by Kay Winter, former school teacher and author of several children's books. Colorful watercolors depict the stories of a variety of Boston colonists, both Patriots and Loyalists. The book contains a variety of viewpoints on the meetings leading up to the Boston Tea Party from shoe makers and blacksmiths to Native Americans and slaves. The well-told story culminates with the tea dumping and the celebrations afterward.

2009-2010 Science

2009-09-14T11:05:00.000-07:00

This year's science is happily based on Jeannie Fulbright's Zoology book entitled Flying Creatures of the Fifth Day.
Skillfully written in a format friendly for curious elementary children, Flying Creatures is a welcome addition to the realm of routine zoology texts. Fulbright's book is creation-based with colorful diagrams and pictures, informative and fun experiments, as well as thorough review sections. The elementary-age text encompasses a perfect introduction to the world of God's incredible flying creatures.

Our science-loving family eagerly awaits the release of Anatomy and Physiology, soon to be a part of this excellent elementary science series. We expect this future edition of Jeannie Fulbright's work will be as outstanding as the other Exploring Creation texts.

Chocolate Raspberry Brownies with Velvet Chocolate Glaze

2009-09-11T06:34:00.001-07:00

Raspberry Walnut Brownies with Velvet Chocolate Glaze

3 squares (3 oz.) unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups sugar
1 1/2 t vanilla
1/4 t salt
1 cup flour
1 1/2 cups walnuts, chopped
1/3 cup seedless raspberry jam
Chocolate covered whole walnuts for garnish

Melt chocolate and shortening in a double boiler. Cool slightly.
In another bowl, blend eggs, sugar, vanilla, and salt.
Stir egg mixture into chocolate mixture.
Stir in flour.
Stir in walnuts.
Pour into a greased 8" square pan and bake at 325 for 40 minutes.
Spoon jam over hot, cooked brownies and let cool.
Spoon Velvet Chocolate Glaze (recipe below) on cooled brownies and top with chocolate covered walnuts.

Velvet Chocolate Glaze

1 square (1 oz) unsweetened chocolate
2 T butter
2 T light corn syrup
1 cup powdered sugar
1 T milk
1 t vanilla

Melt chocolate and butter in a microwave-proof bowl.
Stir in light corn syrup.
Stir sugar, milk, and vanilla into glaze mixture.

Menu for the Week of September 7th, 2009

2009-09-09T07:14:00.000-07:00

This week's shopping order came to $95.71. In addition to the meals listed below we stocked up on toilet paper, a few canned goods, and tea.

Meals for the week:

Mu Shu Pork - Just like the Chinese version, except made for way less $ at home. Served with crispy Chinese noodles and duck sauce for dipping. Takes about 15 minutes to prepare. Recipe HERE.
Eggplant Curry - Another meal cooked in about 20 minutes or so, this one contains lots of veggies, mango chutney, scallions, cilantro, and almonds. Served over basmati rice with samosas and Indian bread on the side. Recipe HERE.
Chicken fajitas - These will be served with refried beans and corn. I have a few corn tortillas that need to be fried and eaten too, so we'll have those on the side. The main part of the dish has peppers, onions, chicken, cilantro, tomatoes, and scallions.
Pizzas - Using the pizza shells I made last week, we'll make five custom-pizzas. Whatever you want on it - you get!
Crescent dogs - We're babysitting this Saturday and thought something fun was in order. Hot dogs wrapped in crescent rolls with fries and a big salad will do!
Steak - London broil was on sale last week so I bought two. This will be coated in seasoning and broiled for 6 minutes per side. Serving with baby asparagus and fries with parsley, garlic, and parmesan cheese. Tomato salad with beans too.

Six delicious meals and all our household needs for under $100.

Fine Art Friday

2009-09-04T16:43:00.000-07:00

This week's art projects focused on learning foreground, middleground, and background in landscapes. Samantha and John chose to use Cezanne as their model, while David used Van Gogh's Starry Night.

We used this wonderful resource for our project ideas.

Lesson Plan for Fall Quarter 2009

2009-09-04T12:54:00.001-07:00

I use this full color document as my main lesson plan to which I refer throughout the quarter. Creating this Fall Quarter only took me a few hours. I do this four times a year and voila my planning is done!

Here's how I do it:

Make a table in Word, Excel, Publisher or any program you want with 10 rows and as many columns as you have subjects.
Fill in the row headings by numbering from 1-9 (representing weeks one through 9)
Fill in the column headings by adding each subject you'll be studying for the quarter.
Highlight each column and add background color if you'd like.
Start to fill in the columns with what you need to accomplish each week. For example, Saxon 6/5 has 120 lessons in the book. I divide 120 lessons by our 36 week school year. If I do 4 Saxon 6/5 lessons per week, I will finish on time (or even a little early!). Do this with each subject.I use this replica of the Fall Quarter without all the color as my weekly guide. The white background makes it easier for me to check off or highlight what I've already accomplished. I can easily see what needs to be done before the week is over.

When I get everything set up for the quarter, I copy one week at a time into my Weekly Assignment Sheet. I have a section for Notes where I add interesting websites I want to visit, videos to watch, or other ideas I have pertaining to a subject for the week. Below the Notes section I have an area for each child and for the three of them together (we do many subjects as a group). This section is broken down into days of the week.

When God Doesn't Make Sense

2009-08-11T10:57:00.000-07:00

101 Simple Salads

2009-07-29T05:56:00.000-07:00

MOSTLY VEGAN SALADS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

Recipe: Basic Vinaigrette (July 22, 2009)

Recipe: Real Ranch Dressing (July 22, 2009)

Recipe: Yogurt-Feta Dressing (July 22, 2009)

Recipe: Miso-Ginger Dressing (July 22, 2009)

Recipe: Avocado-Basil Dressing (July 22, 2009)

Recipe: Creamy Vinaigrette (July 22, 2009)

Recipe: Ginger Vinaigrette (July 22, 2009)

Recipe: Mayonnaise (July 22, 2009)

22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.

35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

VEGETARIAN SALADS

37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.

38. Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.

42. Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread), cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella. (Anchovies optional.)

Recipe: Basic Vinaigrette (July 22, 2009)

Recipe: Real Ranch Dressing (July 22, 2009)

Recipe: Yogurt-Feta Dressing (July 22, 2009)

Recipe: Miso-Ginger Dressing (July 22, 2009)

Recipe: Avocado-Basil Dressing (July 22, 2009)

Recipe: Creamy Vinaigrette (July 22, 2009)

Recipe: Ginger Vinaigrette (July 22, 2009)

Recipe: Mayonnaise (July 22, 2009)

43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

47. Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.

48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)

49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

50. It’s puttanesca-ish: Egg salad with pitted black olives, chopped tomatoes, capers, anchovies (optional), a tiny bit of garlic and some red onion; mayonnaise as needed.

51. Arrange sliced ripe tomatoes and hard-boiled eggs on a platter; scatter a handful of chopped pitted green olives on top. Drizzle with a dressing made with olive oil, sherry vinegar and a teaspoon of pimentón.

52. Chop hard-boiled eggs and mix with just enough mayonnaise to bind; spoon into endive leaves. Top each with a small canned sardine and drizzle with a vinaigrette of olive oil, lemon juice and mustard.

53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).

54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

SALADS WITH SEAFOOD

55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial; you get the idea. Serve with vinaigrette or aioli.

57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.

58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage; season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.

59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.

60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.

Recipe: Basic Vinaigrette (July 22, 2009)

Recipe: Real Ranch Dressing (July 22, 2009)

Recipe: Yogurt-Feta Dressing (July 22, 2009)

Recipe: Miso-Ginger Dressing (July 22, 2009)

Recipe: Avocado-Basil Dressing (July 22, 2009)

Recipe: Creamy Vinaigrette (July 22, 2009)

Recipe: Ginger Vinaigrette (July 22, 2009)

Recipe: Mayonnaise (July 22, 2009)

63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.

64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.

65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.

66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.

67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.

68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

SALADS WITH MEAT

70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

71. Combine sliced green tomatoes and sliced fresh mozzarella; top with roughly chopped basil, olive oil, black pepper and crumbled bacon.

72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.

73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.

74. Julienne red, yellow and orange bell peppers; mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.

77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.

78. What happens when your Chicago hot dog falls apart: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard (should be yellow for authenticity, but ...) and celery salt. (You could throw in freshly made croutons; inauthentic, but better than a hot dog bun.)

79. Sear a steak and move it to a cutting board (don’t wash the pan); wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.

80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.

81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.

82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.

Recipe: Basic Vinaigrette (July 22, 2009)

Recipe: Real Ranch Dressing (July 22, 2009)

Recipe: Yogurt-Feta Dressing (July 22, 2009)

Recipe: Miso-Ginger Dressing (July 22, 2009)

Recipe: Avocado-Basil Dressing (July 22, 2009)

Recipe: Creamy Vinaigrette (July 22, 2009)

Recipe: Ginger Vinaigrette (July 22, 2009)

Recipe: Mayonnaise (July 22, 2009)

83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.

SALADS WITH NOODLES

84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

89. Soak or cook rice noodles, drain and rinse; toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.

90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.

GRAIN SALADS

91. Cereal for grown-ups: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.

93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.

94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want.

98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.

101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

Fast, Simple, Healthy Meals

2009-07-28T05:03:00.000-07:00

The Minimalist

Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

By Mark Bittman

Published: July 18, 2007 NYT

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.

6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.

7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.

9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.

11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.

12 Boil a lobster. Serve with lemon or melted butter.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.

15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.

16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.

17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.

18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

Charles Pertwee for The New York Times

Chris Warde-Jones for The New York Times

19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.

22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.

23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.

24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.

25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.

26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.

27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.

28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.

29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.

30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.

33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.

35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.

36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.

37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.

38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.

41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.

43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.

44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.

47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.

48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.

50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.

51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.

52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.

53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.

54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.

56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.

57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.

58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.

61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.

62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.

63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.

64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.

66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.

67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.

68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.

69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.

70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.

71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.

72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.

73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.

75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.

76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.

79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.

80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.

81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.

83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.

84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.

85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.

86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.

87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.

88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.

91 Dredge calf’s liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.

92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.

93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.

94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.

95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.

96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.

97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.

98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.

99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.

100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.

101 Hot dogs on buns — with beans!

VBS '09

2009-07-15T09:23:00.001-07:00

This year's Vacation Bible School (VBS) theme is Boomerang Express. The event takes children on a trip through the Australian outback while they learn about Jesus. I'm not sure who has more fun at our VBS: the children or the adults?

Stay tuned for pictures of our elaborate scenery, fun crafts, tasty snacks, and Bible studies.

Old Time Photo Show of Us!

2009-06-18T11:43:00.000-07:00

Jamestown Settlement & Mitchell Map

2009-06-16T12:56:00.001-07:00

Mitchell maps

Cutting out the Jamestown pieces.

Gluing the Jamestown houses and fort fence.

Getting ready to add the flag.

The finished project! Jamestown settlement replica

HSN Field Day '09

2009-06-11T12:33:00.001-07:00

Nearly 200 local home schooled children participated in HSN's Field Day this year. Dozens of parents volunteered to coach teams, run stations, and organize the event. Relay races, tug-of-war games, obstacle courses, a picnic, and a water gun fight were some of the events of this fun-filled day. We're already looking forward to Field Day '10!

Middle Classical catching a water balloon.

Pull!

Buddies

Getting ready for Tug-of-War

Victory!

Girls with guns!

Johnny Cakes

2009-06-03T08:29:00.000-07:00

The children and I are studying colonial America. Today we read a book about life on a farm in Lancaster County. I loved this book! Hopefully we can plan a trip to that area this summer. So for lunch today we are having Johnny Cakes - just like Mistress Mittledorf would cook in our Life on a Colonial Farm book.

Post Script: We liked the Johnny Cakes well enough (do we ever turn down food around here?), but we prefer pancakes.

Home Comforts

2009-06-02T11:21:00.000-07:00

Home Comforts is a book written for people like me who do NOT know how to keep a house. This a handy and comprehensive reference which I keep on my kitchen shelf. Read the following Amazon review:

Virtually everyone enjoys a crisply ironed dress shirt, clean sheets on a well-made bed, and a savory home-cooked meal. Yet housekeeping today stands as a somewhat neglected, if not maligned, job. But as author Cheryl Mendelson points out in Home Comforts, keeping house well can be a rewarding position--it allows you to provide for the physical and emotional comfort of loved ones. It's also not an easy job--there's much to be learned about properly managing a home, and Mendelson has set out to provide a guide to doing just that.
Mendelson, a homemaker, lawyer, and mother, learned about housekeeping from an early age from her grandmothers, one Appalachian, the other Italian. The two grandmothers taught her that although different ways of keeping house can be appropriate, there are generally smarter, faster, and more creative ways of housekeeping that make it less of a chore and more of an art. In a practical, authoritative tone, Mendelson discusses the ins and outs of homemaking, such as washing dishes, recommended cleaning methods for various surfaces, housekeeping for those with pets or allergies, and emergency preparedness and safety procedures.
Mendelson's well-researched book includes meticulous sections on food (for example, which foods belong in the fridge versus the pantry, food storage times, picking the freshest fruits and vegetables, and keeping your kitchen and food sanitary) as well as laundry (caring for various fabrics, how to read--and read between the lines of--clothing care labels, and removing stains). Mendelson covers a lot of ground, and as she herself points out, readers shouldn't feel required to do everything mentioned in the book--simply pick the activities that seem appropriate for your particular home. This is a comprehensive reference book that should serve homemakers well and induce a greater appreciation for the effort and specialized knowledge that go into keeping house. --Kris Law

Make Your Home Comfortable

2009-06-01T16:26:00.000-07:00

From Dr. Weil's daily tips:
Your home - whether big, small, or somewhere in between - should be your sanctuary, a place where stress is left at the door and your soul is nurtured. For a more comforting environment, gradually implement the following changes into your home:

Bring the outdoors in. Green plants, cut flowers and blooming bulbs, or pieces of wood, rocks and other organic elements can create a feeling of nature indoors.
Paint a room to suggest a mood. For instance, blue and green promote a relaxed feeling and may be good choices for the bedroom, while warm colors (maroon, coral, burgundy) suggest a cozy environment and may be inviting in a family room.
Surround your senses with beauty. Artwork, fragrance, smooth textures and calming sounds all provide a pleasant environment in which to relax.
Set aside a room or area for peace and calm. A place for spiritual reflection and meditation can provide shelter from noise and distraction.
Clean out clutter. A low-maintenance home is refreshing after a day of hectic meetings, errands and chores. Fewer items can mean less frustration.
Create an atmosphere of love. Display handmade or meaningful gifts from loved ones and photos of family and friends.

A Neat Cook Book

2009-05-31T17:42:00.000-07:00

How to Cook Without a Book is a neat little book that teaches you how to make up your own recipes. My children laugh that it is a BOOK and that it does indeed contain recipes, despite the chosen title. The following is an Amazon.com review on it:

Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson presents a particular cooking procedure, provides a recipe that embodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises, and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm

Grocery Budget

2009-05-31T17:30:00.000-07:00

I haven't posted my weekly grocery spending & menu in a long time. (I haven't posted anything in a long time!) This week I spent $58.36 for the following dinners:

Petey Mac with a salad that will have lots of fresh veggies on it. Petey Mac is a take on Mr. Classical's favorite boyhood dinner. It's sort of a cross between baked ziti and macaroni and cheese and it is topped with crispy bacon. Mr. Classical thinks of this nostalgic meal as the ultimate comfort food.
Indian lentils with curry and brown rice. Broccoli with raisins and hot bacon vinaigrette.
Lemon-parsley pork chops with kale and butter beans.
Tequila-lime grilled chicken with fresh veggie salsa and tortilla chips.
Ground beef curry with peas and basmati rice. These are little, flavorful, herb-spiked meatballs in a curry sauce. Mmmmm!

The package of chicken and ground beef I had in the freezer from previous sales. For lunches we'll have sandwiches, yogurts, crackers, cheeses, veggies, fruits, pasta salads, etc. Breakfast will be oatmeal, eggs, whole grain pancakes, etc. I come in way under my $100 weekly budget this time around. However I plan on running back to the store for a few items that I forgot I needed such as plastic wrap and plastic bags. Why didn't I write these down!?

Stuff Going on Around Here

2009-05-31T13:47:00.001-07:00

Last week we camped out in the scary wilderness of our serene backyard. It was Classical Puppy's first time sleeping in a tent. Boy did it take him a while to get used to the critters wandering around outside in the yard. Once he did, though, he was unconscious for the remainder of the night! The children enjoyed salty Jiffy Pop over the roaring campfire!

Later on in the week the children received a lesson on sound waves from Dad. Mr. Classical utiilzed a long, heavy electrical extension cord for his captivating physics demonstration.

All of my children love dessert. But none savor the treat more than Little Classical. He takes his time with every lingering bite, delighting in the delectable experience.

Little Red School House - 1

2009-05-30T17:09:00.001-07:00

End of Year Ideas

2009-05-30T17:02:00.000-07:00

These ideas are from The Teaching Home:

Record Your Accomplishments

Set aside a day or more to do the necessary task of gathering, filing, and recording the year's schoolwork. The rewards are:

• You can find your records easily.

• Your children have meaningful memorabilia.

• You get more space for more books and materials.

• You might even be able to sell books you don't need anymore for cash to (you guessed it) buy more books!

Gather up all your schoolwork for the year, then sort and dispose of everything appropriately.

1. Sort, File, and Dispose of Schoolwork

• Select samples of work for each child in each area of their studies to put in their permanent files.

• Send some samples to grandparents (with the clear understanding that they are free to toss them after enjoying them for a while).

• Give each child a certain amount of space in which to keep what he wants.

• Throw out the rest.

2. Sort, Store, or Dispose of Books

• Store some books for younger siblings.

• Shelve some books for reference.

• Give some away (to a family who needs them, your support group's library, or a thrift store).

• Trade some with another family.

• Sell some at a local, used curriculum sale.

3. Keep Various Records

You might need to keep a record or a portfolio of your children's studies to comply with your state's laws or an umbrella organization, as well as for your own benefit.

Choose any, or all, of the following options. Depending on their ages, your children may be able to help you with some of the work.

• Record the date and student's name after he finishes each concept on your scope and sequence chart or list of educational goals.
For reference, see the scope and sequence charts provided online by A Beka Books, Bob Jones University Press, World Book, or your state's testing preview site to view what material is suggested to be known by each grade level.

• Use lesson plans as records, checking off and dating each assignment or objective as it is done.
See lesson plan books at Birch Court Books.

• Keep track of the hours spent on each subject if you are required to do so by your state law, or wish to for your own information (e.g., for a high-school transcript).
Homeschool Transcripts carries many resources to help you produce professional high-school transcripts.

• Make Copies of records of family projects, unit studies, field trips, etc. for each child's individual file as applicable.

• Keep a journal for each day of a unit study, briefly listing books read or activities done.

• List all books read by the family or individual students, including the title, author, and publisher. (A brief description of contents and your personal evaluation will make this list more valuable to you and your children in the future.)
Print online form for book list and various forms for book recommendations, reports, and a record of reading different genre.

• Place artwork and writing assignments in a notebook or file.

• Take photos of art, craft, and science projects and activities such as plays, costumes, and field trips. You can use a computer scanner or digital camera to create a CD containing these photos as well as pages of school work, compositions, etc.

• Store your records in a labeled box for the year or for each child.

4. Compile Your Home-School Yearbook

Create a yearbook by placing photos, sample work, and other memorabilia in a scrapbook.

• See ideas for a homeschool yearbook and links to more ideas and samples.

• Slides or digital photos can be composed into a digital photo album or put onto a CD and copied for each of your children and other relatives. see Creative Memories' digital scrapbooking.

5. Make Sound Records

Tape record some of your family's answers to the evaluation questions below (especially the positive ones!) as a sound recording of your school year.

Evaluate Your School Year

Use this checklist, or make your own, to see what went right and what went wrong this year so that you can adjust for next year.

This needs to be done now, while things are fresh in your mind!

You might want to discuss these items as a family and/or do a private interview with each member to get a complete picture.

Be sure to include your husband and each child for their individual perspectives. You will need to adapt the questions for each one (e.g., Dad: Do you know what our children learned this year? What would you have liked them to learn that they did not learn?).

Please do not let this evaluation discourage you! Rejoice and thank the Lord for what went well, and learn from weak areas so that you do even better next year.

1. General

What did you like best about our home school this year?

What did you like least about our home school this year?

What did you learn?

What would you have liked to learn that you did not?

2. Academics

Were basic foundational skills of reading, language, and math improved, mastered, reviewed, and practiced enough?

Were specific facts connected to the big picture of overall knowledge through the use of a globe, maps, timelines, charts, and related information?

Did we use a variety of teaching methods and materials, (e.g., textbooks, workbooks, unit studies, hands-on activities, computer software, library or supervised Internet research, field trips, oral and written reports)?

Were thinking skills taught and encouraged by the types of discussions we had (e.g., comprehension, knowledge, analysis, synthesis, application, and evaluation; see Newsletters 23, 25-26, and 28-30)?

Were various educational resources available and their use encouraged and modeled (e.g., reference books, DVDs/videos, audio tapes, educational games, software, and supervised Internet use)?

Was there enough good, supplemental reading done as a family or independently?

Were there time, resources, and encouragement available to pursue individual interests?

3. Spiritual

Did your family read God's Word and pray together daily?

Were Bible study skills and knowledge increased?

Were Bible reading and memorization given at least as much importance as academic studies?

Were subjects taught from a Christian worldview?

4. Character Development

Was character development an important part of our school (e.g., honor and obedience to mother and father as teachers and parents; kindness to siblings; diligence; truthfulness; and attention to details in studies)?

Was child discipline maintained in a simple, straightforward, and kind manner? Were the rules and consequences clear and consistently carried out?

Were there enough positive motivations and negative consequences?

5. Life Skills

Were life skills included in our training and related to academic subjects (e.g., budgeting, cooking, shopping, driving, cleaning, organizing, scheduling, repairing, maintaining a house, yard, and car, voting, finding information by phone, letter, or supervised Internet use)?

6. Logistics

Was the schedule realistic and easy to keep? Too strict or too lax? Was doing schoolwork a regular, daily habit (along with chores and personal grooming)?

Did we have a good balance between group and independent study?

Were the classes we did as a group interesting, and did they allow each student to learn?

Was mother available for individual help when needed? Was there a need for alternative activities or procedures when she was busy with another child?

Did we care for our toddlers and babies in the best way for them and for our studies?

Were the settings for our studies appropriate and conducive to learning (e.g., dining room table, couch, individual desks)?

Did we have enough, not enough, or too much independent study? Were there enough time, space, supervision, and help available for these studies?

What got bogged down that could have gone more quickly?

Was there enough organization and planning for space, materials, schedule, and chores?

Were there enough varied experiences or too many outside activities? Were our supplemental and outside activities worth the time and effort?

Was the atmosphere of our home warm, loving, and supportive?

7. Bottom Line

What do you want to do the same next year?

What do you want to do differently next year?

Use Your Evaluation To Plan Your Next Year

Use your evaluation outcomes to make general, broad plans for next year and for your summer studies. You can do specific and detailed planning later; this is just to be sure you include the valuable input from this year's evaluation.

Make quick notes beside certain answers on your evaluation forms. Then set dates for your comprehensive planning for next year, allowing time to purchase and become familiar with any new curriculum.

Daube de Boeuf

2009-03-13T13:12:00.000-07:00

In the crockpot insert combine 2 cups of dry red wine, 2 sliced onions, 2 sliced carrots, 2 sliced celery ribs, 4 minced garlic cloves, 2 tablespoons chopped parsley, 1 15-ounce can of tomatoes (drained and chopped), 2 tablespoons of olive oil, 1 teaspoon salt, 1 teaspoon thyme, 1/2 teaspoon basil, 1/2 teaspoon rosemary, 1/4 teaspoon black pepper, 1 bay leaf, and about 3lbs of stew meat.

Refrigerate overnight.

Next day: The recipe says to pour off & discard all but one cup of the marinade, but I didn't - I left it all in there for extra gravy and just thickened it a bit at the end with a cornstarch/water paste. Slow cook the beef mixture for 7-8 hours on low. Cool & refrigerate over night. (Personally, I think you could eat it at this stage if you were really hungry or impatient!)

Next day: Scrape off fat. Heat oven to 350. Bake uncovered (if you have lots of gravy) for about 1 hour. Leaving a cover off will help thicken the gravy. If you want, during the last 10 minutes of baking you can stir in 1/2 cup of oil cured black olives. Thicken the gravy if you need/want to.

Serve with pasta, potatoes, or crusty bread.

I found this recipe to be so easy & delicious, if you remember to start it a day or two before you want to eat it. Marinating it is the key.

Oreo Treats and Creamy Apple Squares

2009-02-08T11:52:00.000-08:00

Oreo Truffles

In a food processor, combine one package of Oreos and one 8oz package of cream cheese. Roll into small balls, dip in chocolate, refrigerate & serve.

Cream Apple Squares

In a microwave proof bowl, melt 1 stick of butter. Add one package yellow cake mix, 1/4c brown sugar, and 1/2 teaspoon of cinnamon. Mix well. Reserve 2/3c of this mixture. Press remaining mixture into bottom of an ungreased 13x9 pan.

Layer thinly sliced, peeled apples on top of crust layer (about 2-3 apples).

Combine 1c sour cream with 1 egg and spread over apples.

Sprinkle remaining crumb mixture on sour cream. Bake at 350 for 30 minutes, or until brown and bubbly.

Homemade Pizza on Fridays!

2008-11-21T14:25:00.001-08:00

We do pizzas on Fridays. It's the perfect way to rid your fridge of leftovers.

DOUGH

(t=teaspoon, T=Tablespoon)

Dissolve 1 package (or 2 and 1/4 teaspoons) yeast in:

1/4c 110 degree water
1t sugar

In a food processor pulse till combined:

4c flour
1/2t salt

Add to flour in food processor:

Dissolved yeast mixture
1T olive oil
1 1/4c cold water

Pulse till dough comes together and forms a ball. Do not over mix. Take dough out to floured surface and knead till smooth (about 5 minutes). Let rest 3 minutes. Put in oiled bowl covered with damp, clean towel. Put bowl in draft-free place. (I turn my oven on 200 degrees for about 2 minutes before I even start making the dough. This way it's just a little warmer than room temp for rising.)

Let rise till doubled (about 1 hour). Mine rarely doubles. But it still comes out good.

Punch dough down. Divide into 6 balls for personal size pizzas, 4 for slightly bigger, and 2 for larger pizzas. Let rest 30 more minutes, covered with towel.

Shape dough by pushing it with your hands into a circle shape, or by rolling out. I pre-bake my crust, one at a time under the broiler. When the crust just starts to get brown I take it out and flip it and do the same to the other side. Then I take it out, cool it down, wrap them, and freeze them. This way I only have to make dough once a month or so.

Take pre-baked crust and put toppings on. Bake 400 till brown on top or desired doneness.

2008-10-28T15:13:00.000-07:00

"... the habit of holding oneself well in hand, the being
impervious to small annoyances, cheerful under small
inconveniences, ready for action with what is called
'presence of mind' in all the little casaulties of the hour --
this is a habit which should be trained in the nursery. 'If
you are vexed, don't show it,' is usually a quite safe
teaching, because every kind of fretfulness, impatience,
resentfulness, and nervous irritability passes away under
self-control."

--Charlotte Mason, The Original Homeschooling Series

Romans 12:12

2008-10-13T09:55:00.000-07:00

2008-10-10T08:14:00.000-07:00

A good plan is like a road map:
it shows the final destination and usually the best way to get there.
H. Stanley Judd

Sausage-Apple Cornbread

2008-10-09T08:04:00.000-07:00

I serve this with a Big Salad.

1/2 red onion, chopped
2 Granny Smiths, peeled & chopped
1.5 lb bulk sausage
1T olive oil
1/2t fresh thyme
1c corn meal
1/4c flour
1T baking powder
1t salt
1 jalapeno, seeded and chopped (optional)
2 lg. eggs
8oz low fat sour cream
8.5oz creamed corn
2c grated cheddar

1) Brown sausage & onion. Drain. Add apples and thyme. Saute 2 minutes.

2) In bowl, whisk cornmeal, flour, baking powder and salt.

3) In another bowl, combine eggs, sour cream, creamed corn and 1 cup of cheddar. Add dry ingredients and stir till just combined. (Add jalapeno if using)

4) Pour in cast iron skillet or prepared 9x2 square pan. Spoon sausage mixture on top. Sprinkle with remaining 1 cup cheddar.

5) Bake at 350 for about 45 minutes, till cornbread is done.

Homemade Whoopie Pies

2008-09-30T10:17:00.000-07:00

These tasty cream-filled treats were well received at church this week. You can make them in a variety of flavors including vanilla, cherry, and pumpkin (see photo below). How about trying a different filling, or shaping the whoopie pies like Devil Dogs? Be creative!
Here's the recipe for Homemade Chocolate Whoopie Pies.

1c shortening
2c sugar
4 egg yolks
4c flour
10T cocoa powder
2t baking powder
1t salt
2t baking soda
2c milk
2t vanilla

1) Cream shortening, sugar, and yolks.

2) In separate bowl, combine dry ingredients (flour through baking soda)

3) Add dry ingredients alternately with milk, beating well after each addition.

4) Add vanilla

5) Drop by large tablespoons onto parchment or Silpat lined baking sheets.

6) Bake at 350 from 10-15 minutes, till tops spring back when lightly touched.

7) Cook completely on wire racks.

8) Sandwich canned or homemade vanilla frosting between two cake circles. Makes about 32 whoopie pies.

Busyness

2008-09-23T07:29:00.000-07:00

Here's a quote from the SIMPLE LIVING newsletter that I get.

Busy-ness ruins relationships.
It substitutes shallow frenzy for deep friendships.
It promises satisfying dreams, but delivers hollow nightmares.
It feeds the ego, but starves the inner man.
It fills the calendar, but fractures the family.
It cultivates a program, but plows under priorities."

--Anonymous
To join the Simple Times mailing list send a blank e-mail to:
 join-simple-times@hub.thedollarstretcher.com

King Tut Mask & Canopic Jars

2008-09-22T11:30:00.001-07:00

Next stage is painting Tut and jars.

TOG Year 1, Week 4: Creation Through Noah

2008-09-15T13:52:00.000-07:00

Here is a small compilation of links for worksheets, crafts, and other ideas regarding creation and Noah.

Garden of Praise - Bible lessons for children with interactive online word searches, scrambles, and coloring pages.
Families First - Creation wheel
Bible Quiz - Online quiz about creation
DLTK - God Made Our World lesson plan
Enchanted Learning - Paper mache globe
Sunday School Resources - Bible Truths, The Story of Creation
e-Bible Teacher - Creation board game and instructions
Christian Answers - Creation lesson plan, quizzes, handouts.
Answers in Genesis - Creation videos and clips
Danielle's Place - Lessons for lower grammar
e-Bible Teacher - Noah lessons
DLTK - Noah printable activity sheets
PSS Central - lapbooks for Noah and Creation
Kids 4 Truth - great video about each day of Creation.
Answers in Genesis - how to draw the six days of Creation

Rice Krispies Earth Snack

2008-09-15T13:46:00.001-07:00

A fun snack to make for teaching creation.

Make Rice Krispies Treats recipe as usual. Divide into two bowls. To one bowl add blue food coloring and to the other add green food coloring. Have children grease their hands and combine green and blue treats into sphere shapes resembling the earth. Cool. (Very cool, lol!)

Weil's Anti-Inflammatory Food Pyramid

2008-09-15T06:37:00.000-07:00

I like the arrangement of this interactive pyramid. Follow the link to enlarge. Then mouse over sections of the pyramid for more information such as serving sizes, amounts, and healthy choices.

From Weil's site:

What Is the Anti-Inflammatory Food Pyramid?

It is a practical eating guide that consumers of all ages can use, with tips on how to reduce risks of age-related diseases and improve overall health through diet.
It is an interactive educational graphic to help today’s families prevent disease while eating well.
It is a simple tool that promotes optimum health and healthy aging by providing dietary advice that addresses inflammation.

Cherry Almond Cake

2008-09-12T13:29:00.000-07:00

King Arthur's Cherry Almond Cake

Mr. Classical has a thing for canned cherry pie filling. This coffee cake
was a nice switch from cherry pie.

Streusel topping

3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (about 1/2 can) almond paste, crumbled **
1/4 teaspoon almond extract
5 tablespoons cold butter

Cake

1/2 cup (4 ounces) soft butter
1 cup (granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon almond extract
2 large eggs
1 2/3 cups King Arthur Unbleached All-Purpose Flour
2/3 cup sour cream

Filling

21-ounce can cherry pie filling

Glaze

1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk or cream
toasted sliced almonds (optional)

Directions

1) To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt.

2) Crumble in the almond paste, and add the almond extract.

3) Work in the cold butter till the mixture becomes crumbly. Set aside.

4) Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan.

5) To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.

6) Add the eggs one at a time, beating well after each.

7) Add the flour in thirds, alternately with the sour cream, blending well after each addition.

8) Spread the batter in the prepared pan.

9) Top with the cherries and streusel topping.

10) Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven.

11) While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.

12) Drizzle it over the still-hot coffeecake.

13) Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature.

** I didn't have almond paste, so I increased the butter by 3T for a total of one stick in the streusel topping. Additionally, I melted the butter and added to the other ingredients - which I think makes a better topping.

Country Cousins Blanket

2008-09-09T09:59:00.000-07:00

I'm seven squares into this nine square baby blanket. I'm using reddish and pinkish colors. The pattern is easier than easy: beginner, so even I can do it!

The pattern can be found at Lion Brand yarn's free pattern finder. I like that you can narrow your search by craft (knit or crochet), yarn type, skill level, and type of project.

I'll post a picture when I'm done if I'm not too embarrassed.

Mom's Day!

2008-09-02T07:45:00.001-07:00

Happy Birthday, Mom!

Breakfast at Work

2008-08-28T17:12:00.000-07:00

Mr. Classical doesn't like to eat early in the morning before his 1 hour commute to work. So I pack him a "desk breakfast" which sometimes consists of homemade granola bars and hard boiled eggs.

To make the bars simply melt 4T butter, one package of mini marshmallows (10.5 oz), and about 1/2 cup of peanut butter* in a large pot. Add 8 cups of homemade granola and press (greased hands make this easier) into a 9 x 13 pan sprayed with non-stick cooking spray. Let cool & cut. If you want a real treat, press some chocolate morsels into the top of the flattened bars.

This protein-packed breakfast helps Mr. Classical skip the Dunkin' Donuts, bagels, or Taylor ham, egg, and cheese sandwiches (usually!).

* I wonder if those with allergies could make this with Sun Butter and canola oil?

Week Two

2008-08-28T17:07:00.000-07:00

We begin this week's ancient history journey at the Great Pyramids. We'll learn about how Pharaoh was considered a god and how the Egyptians prepared for the afterlife.
Simultaneously, we will study Exodus chapters one through five.

Love this Math DVD

2008-08-27T07:32:00.001-07:00

Finally! I enjoy teaching math.

Mr. Classical loves math. My children love math. I love math. I just find it tedious to teach. Thanks to Dr. Shoreman I can let him do the teaching. All I do now is make myself available for homework help. The little Classicals enjoy being able to "rewind the teacher" whenever they don't understand a concept. So far D.I.V.E. is worth every penny.

August House Cleaning & Organization

2008-08-14T18:03:00.000-07:00

In a last-minute push to organize the house before school starts, I've spent the week cleaning out our office. This useful area is now the office slash Math & Science lab. Since we'll be doing D.I.V.E. videos with our Saxon math, this arrangement works out nicely.

Also done this week: Scrubbing of kitchen cabinets and re-organizing the kitchen and cookbooks.

Napping in Style

2008-08-14T08:01:00.001-07:00

Check this out! Napping Metro Nap style. You can actually pay to catch a few zzzz's during your busy day. Not only that, you can give the gift of napping to those close to you that perhaps can't find a place to lay their weary head.

I love napping. But this? I don't think it's for me!

By the way, "Fatigue Risk Management" - is that a graduate course somewhere? I wonder if they're doing any clinical studies . . .

Leftovers

2008-08-13T14:26:00.000-07:00

A favorite way to use up leftover chicken and vegetables.

Saute onions and red peppers in a stick of butter (mushrooms would be good too!). When vegetables are soft add 2/3 cup of flour, stirring constantly about 2 minutes. Add thyme, salt, and pepper to taste.

All at once add 2 cans of chicken broth (about 4 cups if using homemade) and 1.5 cups of milk. Stir till thick and bubbly. Remove from heat and add in chopped, cooked veggies and chicken or other meat. Pour into 2 pie plates and top with crust or biscuits. Bake at 350 till crust is golden.

This recipe makes two 9" pies. One just isn't enough for us!

Who Am I?

2008-08-13T12:59:00.001-07:00

Creative church choir uses white gloves, black outfits, and black light to visualize Casting Crown's Who am I.

Outdoor Hour

2008-08-01T10:22:00.000-07:00

Here's a neat blog that provides lessons for the Handbook of Nature Study by Anna Comstock. We use this unparalleled tome for part of our science curriculum.

VBS: Day One

2008-07-21T20:22:00.001-07:00

VBS, Day One of Outrigger Island, is in full swing!

A Dance To Make You Smile

2008-07-10T13:22:00.000-07:00

Mexican Pot Roast

2008-07-08T16:57:00.000-07:00

I make tacos from this simple and quick pork dish. Prep time is about 10 minutes.

Slow Cooked Pork, Mexican Style

Slice 2 medium onions, cut 2 medium carrots into 1/2" rounds, chop 2 hot peppers (I used poblano, which aren't that spicy), and mince 4 cloves of garlic. Put vegetables in bottom of slow cooker.

Cover a 4-5 lb piece of pork (I used picnic) with a rub made of oregano, cumin, coriander, and black pepper. Place pork on top of veggies.

Pour 1 cup of water down sides of slow cooker. Cook 6-8 hours on low.

Remove pork & shred. Meanwhile, puree vegetables & broth. Replace meat in slow cooker. Add a big handful of chopped cilantro.

Serve in tortillas (thicker homemade ones would be perfect!) with gravy, sour cream, guacamole, and refried beans. Cheese and salsa are also an option.

Fruit Bars

2008-06-23T13:06:00.000-07:00

Thanks for this one, Mom!

For the crust:

Cream 1lb butter with 1.5 cups of sugar.
Add 3 eggs.
Add 6 cups of flour and 3t of baking powder.

Press half of dough on bottom and sides of 10 x 15 x 1 pan.

Spread 1.5 - 3 cans (your preference) of pie filling on dough. You can use several different types of filling and line them up side by side.

Crumble remaining dough on top. Alternately, chill remaining dough then grate on top.

Bake at 350 till brown. 45 minutes to 1 hour.

Salt Dough Map of Ancient Egypt

2008-06-19T18:22:00.000-07:00

Today, with Grandma's help, we made a salt dough map of ancient Egypt. The project took about two hours. The recipe for salt dough couldn't be easier!

Flour, salt, and water

A giant mixing bowl

Washable paints for the Nile and surrounding regions

Middle Classical doesn't like the sticky feeling!

Mixing the ingredients is a very sticky process!

Grandma rolls out the dough.

Youngest Classical carves in the Nile.

A soft, wet outline of Egypt - complete with hills and rivers.

Oldest Classical speeds up the drying process.

Grandma and Oldest Classical do the base coat.

Painting the Nile and surrounding lush, green foliage

The final map completely painted. Notice the real desert sand!

April's Fool!

2008-04-01T09:30:00.000-07:00

We're having dessert (cupcakes) for dinner, followed by dinner (chicken pot pie and grilled cheese) for dessert. Confusing? Check out the recipes at Family Fun's website.

(Meatloaf cupcakes topped with mashed potatoes)

(Pie crust filled with vanilla pudding and candies made to look like carrots, corn, and peas!)

(Pound cake with orange-dyed frosting in the middle!)

Those Crazy Boys!

2007-11-21T19:54:00.001-08:00

Take a look at what my crazy boys did to me while I was elbow deep in turkey carcass!

Beef, Black Bean, and Chorizo Chili

2007-11-10T17:46:00.000-08:00

Beef, Black Bean, and Chorizo Chili

Brown:

2 links Spanish chorizo, sliced

Remove from pan & brown:

2lbs ground beef or
2lbs beef stew meat

Remove from pan & sauté till soft:

1 1/2c onions, chopped
6 garlic cloves, minced

Add:

1 small can tomato paste
2t sugar
1t salt
2t unsweetened cocoa powder
1t coriander
1t oregano
1t cumin

Cook 1 minute and add:

1c red wine
2 14oz beef broths
1 28oz canned tomatoes, chopped, undrained
1/4c lime juice

Bring to boil. Reduce heat and add meats back to pot. Simmer one hour. Add:

2 15oz cans black beans, rinsed
1 15oz can pinto beans, rinsed

Simmer 20 minutes. Serve with scallions, cilantro, cheddar cheese, sour cream, and nacho chips.

My Day!

2007-11-05T19:36:00.000-08:00

Gifts from Mom from King Arthur flour's website. FUN!

Mr. Classical took me out to dinner for my 39th birthday!

Searching for Biscotti Recipe

2007-10-23T18:36:00.000-07:00

I'm still searching for the best biscotti recipe. The cookies pictured here have anise seeds and almonds and isn't bad at all. Of course, when they were cooled I dipped half of them in chocolate. Can't hurt!

Pumpkin Knot Rolls

2007-10-23T18:30:00.000-07:00

This recipe never fails. See The Well-Trained Kitchen for other homeschool mom recipes.

PUMPKIN KNOT ROLLS

2 pkg yeast
1C warm milk (110 - 115)
1/3 cup melted butter
1/2 cup sugar
1 cup pumpkin (canned or cooked)
3 eggs
1 1/2 tsp salt
5 1/2 - 6 cups flour

In a mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 6 - 8 minutes. Place in greased bowl, cover and let rise about 1 hour (until doubled).

Punch dough down, divide in half, shape each into 12 balls. Roll each into an 8 inch rope. Tie each rope into a knot and tuck ends under. Place 2 inches apart on baking sheets. Cover and let rise about 30 minutes.

In a small bowl, mix remaining egg and 1 TBSP water. Brush over tops of rolls, sprinkle with sesame or poppy seeds if you like. Bake at 350 for 17 minutes or until golden.

Lemon Cookies with Lemon Butter Cream Filling

2007-10-21T18:02:00.000-07:00

I received these adorable cookie molds for my birthday. My first attempt at using them was quite successful. I adapted the following cookie recipe from the King Arthur Flour recipe collection. Check their website if you're interested in buying the molds.

Cookies

1 cup soft butter
1/2 cup confectioners' sugar
1/4 teaspoon lemon oil*
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cornstarch

Filling and Glaze

1/4 cup melted butter
1/8 t lemon oil*
1 1/2 to 2 cups confectioners' sugar

milk
food coloring (optional)

Beat the butter, sugar, lemon oil, salt, and vanilla until blended. Mix in the egg yolk, flour, and cornstarch until well blended. Press 1/2 teaspoonful of dough into each lightly greased mold. Place molds on a baking sheet, and bake in a preheated 375°F oven for 10 to 12 minutes. Cool and remove cookies from molds. Let cool completely before filling and glazing.

Beat the filling/glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow food coloring, if desired.

To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before dipping each "lemon" into the remaining glaze to coat it completely. Place on parchment paper to allow glaze to set. Garnish with mint leaves, if desired.

* Use 1T-2T of lemon zest if you don't have lemon oil.

Yield: 2 dozen filled cookies.

Fall Menu

2007-10-13T16:54:00.000-07:00

Menu

Butternut Squash Soup

Waldorf Salad

Grilled Sausage with Apple-Fennel Kraut

Baked Macaroni and Cheese

Pumpkin Cake with Cream Cheese Frosting

Butternut Squash Soup

For the Slow Cooker:
1T oil2 onions, chopped
4 cloves garlic, minced
1T minced gingerroot
2T chili powder
½ - 1 chili pepper, finely chopped
1t coriander seeds
1t celery seeds
1t salt
1t cracked black peppercorns
1T packed brown sugar
4c butternut (or acorn) squash, peeled and chopped in 1” cubes
1 can red kidney beans, rinsed and drained
1 can 28oz tomatoes, with juice, chopped
4c chicken or vegetable stock
1 can 14oz coconut milk

1. In skillet, sauté onion until soft. Add garlic, gingerroot, chili powder, chili pepper, coriander, celery, salt, and pepper and cook stirring 1 minute. Add sugar and stir to combine. Add squash, beans, and tomatoes.

2. Add mixture to CrockPot. Cover with broth and stir. Cook on low 6 hours, until vegetables are tender. Puree soup with hand blender or regular blender. During last 15 minutes add coconut milk. Serve. Garnish with cilantro.

Waldorf Salad

1/2 cup chopped, toasted walnuts
1/2 cup celery, thinly sliced
1 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 apple, cored and chopped
3-4 Tbsp mayonnaise + 2 Tbsp buttermilk
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayonnaise and the buttermilk to get a dressing consistency. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Toss apples with lemon juice. Add apples to celery, grapes, and walnuts then add to mayo/buttermilk dressing. Serve on a bed of fresh lettuce.

Smoked Sausage with Apple-Fennel Kraut

1 large fennel bulb
1 tablespoon olive oil
1 large Vidalia onion, chopped
5 Granny Smith apples, grated
1/2 lemon, juiced
1 1/2 tablespoons butter
1 teaspoon caraway seeds
1/2 cup hard cider or apple juice
Kosher salt and freshly ground pepper
8 smoked sausages
2 tablespoons butter, melted
8 poppy-seed hot dog buns or French rolls
Spicy brown or Dijon mustard

Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.

Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.

Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)

Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately.

Baked Macaroni & Cheese*

Ingredients

· 2 tbsp cornstarch
· 1 tsp salt
· 1/2 tsp dry mustard
· 1/4 tsp pepper
· 2-1/2 cups milk
· 2 tbsp butter
· 2 cups (8 oz.) shredded American or Cheddar cheese, divided
· 8 oz elbows (about 2 cups), cooked 5 minutes and drained

Preparation

· In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk.
· Add butter.
· Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
· Remove from heat.
· Stir in 1-3/4 cups cheese until melted.
· Add elbows.
· Pour into greased 2-quart casserole.
· Sprinkle with reserved cheese.
· Bake uncovered in 375 degree oven 25 minutes or until lightly browned.

* I double this recipe and serve in a 9 x 13

Duh.

2007-10-04T16:16:00.000-07:00

Grrrr. I can't find the wire that connects my camera to my computer. I put it somewhere "safe." It's difficult getting old!

Dinner From the Garden

2007-09-13T17:44:00.000-07:00

MENU:

Roasted Tomato & Garlic Soup with Basil

Roasted Zucchini Fritatta

Wheat Berry Salad

Roasted Tomato & Garlic Soup with Basil

For the soup:

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
* sugar

For the bruschetta:

1 loaf country-style bread
Extra-virgin olive oil
Salt

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. * Taste the soup! If it is too tangy, add a tablespoon of sugar at a time until you get the desired taste. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

Roasted Zucchini Fritatta

1 pound small zucchini
1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves, roughly chopped
7 eggs, lightly beaten
1/2 cup fontina or provolone cheese, grated
8 slices country-style bread
Red pepper flakes, to taste, optional
2 vine-ripe tomatoes

Preheat broiler.

Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick.

Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.

Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.

Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp.

Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.

Wheat Berry Salad

1 cup wheat berries
1 red pepper, chopped
1/2 red onion, chopped
2-3 carrots, peeled and chopped
1/2c parsley, chopped
Salt & pepper
Extra virgin olive oil
Balsamic vinegar

Boil the wheat berries in a pot of water for 50 minutes, or until chewy tender. Drain. Mix with the remaining ingredients (adding as much oil & vinegar as you'd like). Serve warm or cold.

Food At Our House This Weekend

2007-09-09T18:27:00.001-07:00

Homemade doughnuts, tomatoes and basil from the garden, and our favorite lunch affectionately named "Snack Bar" by my 5 year old.

The homemade doughnuts are a treat around here. I have an awesome overnight buttermilk doughnut recipe that is easy to prepare. I've got to say, though, I hate deep frying. It's messy, there is the oil to dispose of, and I suppose it can be pretty unhealthy if you do it too often. I almost always burn myself somehow too. Ugh!

But you really can't beat homemade donuts, so it's worth it. Now I feel like I need to use the oil a few more times before we dispose of it so I'm going to make fried chicken for dinner tomorrow night. Another treat!

Ok, what's the deal with all my spacing between caption and paragraphs? I want to be good at blogging, I just don't have time to figure it all out!

Squash and Spinach Soup with Ditalini

2007-09-06T15:28:00.000-07:00

Don't like spinach at your house? Try serving this soup as Dagoba Soup. This delicous meal comes right from Yoda's home planet (it's Yoda colored too!). It's complete with vitamin & mineral rich Dagoba rocks (ditalini). My little Jedis loved it.

In a large saucepan, melt and then saute till soft:

3T butter
1 medium onion, chopped
3 medium sized squash, chopped

Add to coat with butter:

1lb potatoes, peeled & cut into 3/4" chunks
1lb spinach, trimmed, washed well & chopped

Add and simmer till veggies are tender:

2c chicken broth
2c water

Puree soup. Add 1 cup of cooked ditalini (or if not available in your area, any small pasta). Season with salt and pepper.

Tennis Ball Mortar

2007-09-06T15:12:00.001-07:00

Homeschool Physics at our house.

Garlic Fries

2007-09-04T11:04:00.000-07:00

These fries are a lighter (and much tastier, in my opinion!) version of deep fried potatoes.

In a bowl, toss together:

3lbs peeled baking potatoes, cut into ¼” thick strips
4t canola oil
Salt and pepper

On a baking sheet prepared with non-stick cooking spray, spread potatoes in a single layer. Bake at 400 for about 50 minutes, turning over after 20 minutes, until tender and golden.

In a large nonstick skillet or cast iron skillet, melt:

2T butter

Saute over low heat, 2 minutes:

8 cloves of garlic, minced

Add cooked potatoes and:

2T chopped parsley
2T freshly grated Parmesan cheese

Toss to coat & serve immediately.

My Men

2007-09-03T17:44:00.000-07:00

These are the men in my life.

Aren't they gorgeous!?

Homemade Whoopie Pies

2007-09-02T17:27:00.001-07:00

(They look better in real life!)

HOMEMADE WHOOPIE PIES

In a large mixing bowl, cream together:

1/2c shortening
1c brown sugar, packed
1 large egg

In another bowl, combine:

1/4c + 2T cocoa powder
2c all-purpose flour
1t baking powder
1t baking soda
1t salt

In another bowl, combine:

1c milk
1.5t vanilla

Alternately add the dry ingredients with the milk mixture to the creamed shortening, sugar, and egg mixture. Drop by 1/4c onto greased or parchment lined cookie sheets, leaving 2" between pies. Bake at 350 for 15 minutes or until cakes spring back when touched.

For the filling, beat together:

1c shortening
1c confectioner's sugar
1 1/3c marshmallow creme (or Fluff)
1/4t salt dissolved in 1T water
1.5t vanilla

Spread half the cakes with filling. Top with remaining halves. Makes about 9 large whoopie pies.

Fun Treats

2007-08-31T18:30:00.000-07:00

Our boys won 38-3 against Buffalo. Go RU!

Making "R" and "U" cookies for our favorite college football team's opening game.

My son's 7th birthday cake!

Asian Chicken Salad

2007-08-30T13:53:00.000-07:00

Combine in large bowl:

4c grilled chicken, cut in strips (or broiled, or poached)
1c canned mandarin oranges, drained, juice reserved
2/3c sliced scallions
1/2c roasted peanuts

Whisk together in small bowl:

2/3c reserved orange juice
1/2c peanut oil (or canola)
2T fresh lemon juice
1.5t chili oil (optional)
1t (or more!) fresh minced ginger (you could probably use dried) **
1/2t salt (or to taste)
1/4t pepper

Pour 1/2c dressing over chicken mixture & toss. Adust seasonings. Toss remaining dressing with:

4c shredded Chinese cabbage

Top with:

1/2c chopped peanuts
1c chow mein noodles

* Adjust any of these ingredients you wish.
** My grocery store carries bottled sliced ginger. It's nice to have on hand if I'm out of fresh.

Indian Curry Lentils and Rice

2007-08-30T13:28:00.000-07:00

Saute two onions, sliced, in a bit of olive oil till brown & caramelized.

In a sauce pan, add 2c dried lentils with one 14.5oz can of chicken broth and enough water to cover. Add 1.5t curry, 1t garlic powder, and salt and pepper. Bring to a boil, then simmer 10 minutes. Add 1 cup brown rice & enough water to cover. Bring to boil again & simmer till rice is tender.

When ready to serve toss in lots of chopped cilantro and pass plain yogurt on the side. Top with caramelized onions.

Ingredient List

olive oil
2 onions
2c dry lentils
14.5oz chicken broth
water
1.5t curry powder
1t garlic
salt/pepper
1c brown rice
cilantro
plain yogurt

Two Moroccan Recipes

2007-08-27T17:32:00.001-07:00

Moroccan Chili

Quick, Healthy, Inexpensive

Saute in large saucepan: 1 chopped onion, 2 chopped celery, 2 chopped carrots till soft.

Add: 3 cloves of minced garlic, cooking one more minute.

Add: 2t cumin, 2t paprika, 1t ground ginger (or 1T fresh), 1/2t turmeric, 1/2t freshly ground pepper, 1/2t salt, 1/8t cinnamon, 1/8t ground red pepper (or to taste with any of the seasonings). Cook 1 more minute, stirring constantly.

Add: 1.5c water, 2T tomato paste, 2-15oz can chickpeas (or a couple cups prepared dried beans), 1-14.5oz can diced tomatoes with juices. Bring to boil. Simmer 20 minutes.

Stir in: Lots of cilantro and 1T fresh lemon juice.

Serve with basmati rice and an Orange Salad. Arrange navel orange slices on baby spinach. Whisk dressing ingredients: 1.5T lemon juice, 2T honey, 3T olive oil, 1/4t cumin, salt and pepper. Drizzle over salad. I like to add sliced almonds and chopped red onions or scallions too.

Moroccan Chicken and Lamb Soup

2T butter

2T olive oil

8 chicken pieces, skin removed

1/2lb boneless lamb cut into chunks

s&p

1 onion, chopped

4 celery stalks with leaves, chopped

3 garlic cloves, minced

1t turmeric

1/2t ground coriander

1/2t crushed red pepper flakes

1 28oz can crushed tomatoes

3c chicken broth

3c cold water

1 2-inch piece of cinnamon stick

1 15oz can chickpeas, drained & rinsed

2oz vermicelli broken into 2-inch lengths (or spaghetti if you don’t live on the East coast!)

1/4c chopped parsley

1/4c chopped cilantro

2T fresh lemon juice

Lemon wedges for garnish

1. Melt butter and olive oil in large pot over medium high heat. Season chicken and lamb with s&p. Working in batches, brown the chicken well on all sides, transferring it to a platter as it browns. Brown the lamb, using additional butter and oil if needed, and transferring it to the platter with the chicken.

2. Add the onion and celery to the pot and sauté for about 5 minutes, or until the onion is softened. Add garlic, turmeric, coriander, and red pepper flakes, and season with s&p. Saute for 1 minute longer, or until the garlic is translucent.

3. Return chicken and lamb, with juices to pot. Add tomatoes, broth, water, and cinnamon stick. Bring to boil, then reduce to simmer, partially covered for 50 minutes.

4. Add chickpeas and simmer 15 minutes longer.

5. Remove chicken with slotted spoon and remove meat from bones if necessary. Cut into bite-sized pieces. Return to pot.

Bring soup to a simmer. Add vermicelli and cook 10 minutes till vermicelli is al dente.

6. Stir in parsley, cilantro, and lemon juice. Ladle soup into large shallow bowls and garnish with lemon wedges.