Saturday, May 31, 2014

Spaghetti sauce

I assume that spaghetti recipes are like chocolate chip cookie recipes-you have your family recipe and are not willing to try another one! 

But if you are willing to try another one, this one is amazing! 

The only time Caleb will eat meat is this sauce, that is how good it is.

John doesn't really like spaghetti, but likes this sauce.

You can also make it without meat and it is still yummy! 

This is the my childhood in a recipe. Really it is. If you want to eat it like I did as a child add some grated cheddar cheese, I know that sounds disgusting, but I love it!

1 lb. hamburger
1/4 cup dried onion (or 1/2 cup fresh)
2 cloves garlic, minced or crushed
1 1 lb. 14 oz. can tomatoes
1 1 lb. can tomatoes
6 oz can tomato paste
1/4 cup minced fresh parsley or about 2 Tbs dried parsley
1 Tbs brown sugar
1 tsp salt
1 1/2 tsp dried oregano
1/4 tsp thyme
1 bay leaf
2 cups of water

Brown hamburger, onion or garlic together.

Blend tomatoes, parsley, brown sugar, salt, oregano, and thyme until smooth (I like my sauce without tomato chunks. Should you feel differently blend to your desire, or don't blend at all and just cut up the tomatoes with a wooden spoon). 

Add tomatoes, bay leaf and water to hamburger. Bring to a boil and then simmer for 2-3 hours. 

This freezes really really well! Freeze individual portions, or enough for your family. Place frozen sauce in a saucepan and bring to a boil. 


BBQ chicken sandwiches

My husband is an amazing BBQer. Like AMAZING! So I never make these sandwiches because when we have BBQ we have the real thing! But I like having a simple meal to take to people or a good freezer meal for us so this does the trick! My dad use to always make it for me in college, so it takes me back to a simpler time :)

Chicken sandwiches with BBQ sauce

from Better Home and Gardens

3/4 c. water
1/4 c. Worcestershire sauce
1 T. vinegar
1 t. instant beef bouillon granules
1/2 t. dry mustard
1/2 t. chili powder
1/4 t. ground red pepper
2 cloves garlic, minced
2 lbs. chicken
1/2 c. catsup
2 T brown sugar
2 T butter

In a bowl combine water, Worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper and garlic. Reserve 1/2 c. liquid for sauce; set aside in the refrigerator. Trim fat from chicken and place in crockpot. Pour remaining liquid over the chicken

Cover and cook on low for 8 hours or high for 4. 

For sauce, in a small saucepan combine the 1/2 c. reserved liquid, catsup, brown sugar, and butter. Heat and pass sauce with shredded chicken.

To freeze, mix sauce and chicken together. Place in bags and freeze. Defrost and reheat when ready to use!  

Tuesday, April 1, 2014

April Menu

Cooking in Hawaii has been interesting. I told John we can either afford meat or vegetables, but not both-veggies won out for us (and John agrees completely). We still eat some meat but it is pricey over here so we are down to twice a month or so.

And even then veggies are interesting. I joke that they have usually gone bad by the time we get home, but for real they have. Peppers are over $4/pound here and fresh herbs you can't even find. It has been an adjustment, but I think we are getting the hang of it. We only eat peppers on the weeks I go to Costco and can buy in bulk (cheaper that way) and those weeks we eat a lot of peppers in two days time. I am also using more frozen and canned vegetables. I figure those are better than nothing right?

And when things go on sale, I just buy a bunch we eat them like crazy and get sick of them and that is ok because we can't afford them very often (example-asparagus is like a $1 right now, I am half worried it is soaked in some chemical that will kill us all but I figure I will try anything for a dollar :)

Weekend
Saturday-Linguine with Roasted Asparagus and Almond Pesto-this is one of my new favorites! I used whole roasted almonds and canned tomatoes (I know I know but tomatoes are so pricey and never any good here!). John isn't a pasta person but when given the choice between this and the fried rice for lunch today he picked this!

Sunday-Quinoa fried rice-very very yummy!

March 31-April 5
Monday-Super easy quesadillas (I used half a bag of frozen corn, half a bag of peppers, half a jar of salsa and cooked until bubbly over medium heat. Grill up some tortillas, add pepper jack and cheddar and veggies and grill until crisped. Serve with avocados and black beans-so easy and so yummy!)

Tuesday- Breakfast for dinner. Caleb and I are playing and April Fool's Joke on John. We are going to be in Pj's and serve crepes with nutella and strawberries (for the first time every strawberries are under $3!) and say that it is morning when he gets home from work. I know I know mostly I just want to get in Pjs at 4 and eat strawberries and nutella.

Wednesday-Salmon pasta salad
Thursday-Chickpea curry
Friday- Pizza
Saturday-BBQ (we are going Hawaiian this time. Coconut rice, Asian Slaw and ribs with Mango BBQ sauce-once we have tried it I will post recipes.

April 6-April 12

Sunday- leftovers
Monday-Black Bean falafel with avocado
Tuesday-Mediterranean stuffed tomatoes
Wednesday-Shrimp
Thursday-Feeding the missionaries-any suggestions?
Friday- Pizza
Saturday-Out

April 13-April 19

Sunday-Mushroom and Lentil pot pies with gouda biscuit topping 
Monday-Beans, rice, veggies with avocado sauce
Tuesday-Asian noodle salad with tuna
Wednesday-Macadamian nut pesto
Thursday-Farmer's market
Friday- Pizza
Saturday-we have company-we will eat what she wants!!!

April 20-April 26

Sunday- Chicken Cordon Bleu 
Monday-White bean and spinach tacos
Tuesday-Italian Eggs over Spinach and Polenta (I make my own polenta and sauce)
Wednesday-Fresh fish-whatever I can find on the island that week :)
Thursday- Israeli couscous with squash
Friday- Pizza
Saturday-Out

April 27-April 30

Sunday-Sweet Potato and Quinoa Patties
Monday-Vegetarian Enchiladas
Tuesday-Lentil curry
Wednesday-Barley stuffed peppers


















Wednesday, March 19, 2014

Vegetable Enchiladas

My oldest Air Force friend came to visit this week so I have been trying to think of easy meals that will feed her army and mine :) One thing I know about Kara after our seven year friendship-she does not like spice. Since she asked me to post the recipe I am making this "Kara proof." I usually double the spice, but John and I like it spicy!

I love these enchiladas, they are one of the first meals I ever learned to make. My cousin posted an almost identical sauce recipe so I am thinking this must be an old family recipe. Either way I replaced the chicken that I grew up with for veggies!

The key to making really good enchiladas is the tortillas. You gotta use the "Cafe Rio" style you cook at home ones from Costco, or homemade. Anything else and these are just ho-hum.

Vegetable Enchiladas

Filling:

1 zucchini
1 green pepper
1/2 onion
2 cloves garlic
1 c. frozen corn-defrosted
1 c. spinach
1 c. black beans
coconut oil
lime juice

Grated cheddar and pepper jack cheese

Sauce:

2 T. butter or olive oil (I go back and forth on this one, obviously olive oil is healthier but butter is well butter)
2 T. flour
1 t. salt
1/2 t. pepper
1 t. chili powder
1/4 t. cumin
2 8 oz cans tomato sauce
8 oz. water


Dice veggies. Heat coconut oil (or olive oil, but I think you should jump on the coconut oil bandwagon :) over medium heat. Add garlic and onion. Cook for 2 minutes then add zucchini. Cook another 2 minutes then add pepper. Once veggies are soft at corn, black beans and spinach. Stir until spinach welts. Remove from heat and splash with a little lime juice.

While veggies are cooking melt butter or heat olive oil over medium-low heat. Add flour and spices and stir until thickened. Add tomato sauce and water. Cook, stirring occasionally until boiling and thickened.

Grease a 9X13 pan

Fill tortillas with veggie mixture. Sprinkle with cheese. Roll and repeat. Cover with sauce and cheese. Bake at 375 for 25-30 or until bubbly.

Enjoy!!

Wednesday, March 12, 2014

Two years

About two years ago while listening to BYU Radio I heard a program titled "History of Hymns." This episode was focusing on a hymn I have loved for a long time "Lord, I Would Follow Thee." They were interviewing the author of the hymn. She told a story of spending the day with her sister a couple of days after her sister's baby died. They were shopping for clothes for the funeral. She said she just wished she could have ran ahead of her sister into every store to tell the salespeople "please be kind to my sister, her baby just died. She may seem distant or mean to you today, but this is what she is going through, please be kind."

I remember fighting back tears that morning as I drove to church. Not too long before that I had delivered our stillborn son Samuel. I wish I could have worn a sign telling the world what I was going through because I am sure I came across as mean or uninterested to many people at that time. I also wish others had known so they maybe would have been nicer to me.

Two years this week we said good-bye for now to your little boy. We came home to a nursery that he would never sleep in. To clothes he would never wear, to dreams that would never be realized. And it was hard. Really really hard. We sold the nursery set, and the clothes because even though I wanted another child I didn't want one in that crib or outfit.

That June while brushing my teeth in the Norwich dorm bathroom I knew we needed to start trying again for a baby. I didn't feel ready, but after a lot of prayer, pondering and attending the Temple I knew that was right. So we tried and for the first time we didn't get pregnant with fertility medicine. I wish I could have worn a t-shirt that said "I'm not cranky I'm on clomid" because boy I knew I was cranky. I can think of a couple of relationships that took some bad blows those couple of months that I don't know will ever be repaired. I can also think of a lot of relationships that have grown because another woman understood my crankiness and heartache during the fertility treatment months.

After more prayers, pondering and attending the Temple we decided to try adoption. Man, those were hard months. I still have not processed them completely and I have a feeling it will be years before I can totally make sense of those. But as adoption opportunities arose and then failed life was pretty hard and dark.

And then I got pregnant. Totally natural, unplanned pregnant. It was a miracle but oh the emotions of being pregnant after a miscarriage. Oh and add moving to Hawaii during your first trimester and being on large doses of progesterone. On Monday I commented to John that I was finally in the second trimester and could stop the progesterone which I was so grateful for, he commented that he was too. I of course snapped back "oh yea I am sure the mood swings, hot flashes and dizziness has been really hard for you." Yea it's not out of my system :)

I share these not for a pity party or to try to explain the roller coaster of the last two years. I know that is our trial, and while I hope I can help others with theirs because of what I have been through, I don't need others to understand what we have gone through.

I share this because all morning I have been thinking of the line from "Lord, I would follow Thee,"

Who I am I too judge another
When I walk imperfectly
In the quiet heart is hidden
Sorrow that the eye can't see

I vividly remember two particular conversations that occurred around the time we lost our son. Both were women talking about wanting another child. Both had what they viewed as legitimate concerns about having another child. But boy I didn't view them as legitimate. At the time I was so mad that they would talk about those things to me after the "real" struggle we had been going through to have another child. I had to restrain myself from lashing out at them and letting them know how hard life could be really be.

I won't say how long it took for me to realize that though they probably could have used a little sensitivity in who they discussed this problem with, these were real humans with real problems that to them seemed HUGE! They were experience sorrow that I couldn't understand and that I had the audacity to judge because of what I have been through.

My trials are so public. Very few people don't know the struggle it has been to have another child.

Over the last two years I have learned most people struggle more quietly. Few people share their financial concerns, or marriage problems or addictions or concerns about parenting on their blogs or even with their friends. They just struggle. Day in and day out, silently and unsupported. No one is running ahead of them to warn others of their trials. No one is checking in on them like my amazing friends have done for so long.

So I am learning to just give the benefit of the doubt. I heard once that if you treat everyone like they are going through a major trial that is about to break them you will be right 98% of the time. I need to cut people some slack and just let things go.

I am learning to just serve those around me to whatever capacity I can.

I am learning to just love. Everyone has their story. They have their reason for acting how they do (though that doesn't always make the way they are acting right). Regardless just love them. Love goes a lot further than lecture.

I am learning to just compliment as a way of comforting. I really do believe that is the best way to help someone, share what you like about them, or your confidence in them. I am trying to just listen more, talk less, love more and compliment more.

I am learning to just see the good in all things. Yes everything has good, even the really really hard things.

And last I have learned I would take my trials any day of the week over just about anyone else's :)



Tuesday, February 18, 2014

February menu

We have moved to Hawaii and are still to get settled. Which means getting back into meal planning! I think we will be eating differently in Hawaii. First, food is expensive here! I told John I feel like you have to pick-veggies or meat-you can't possibly afford both. He agreed veggies are the way to go. Second, electricity is crazy expensive here (our landlord is thinking of getting us solar panels-fingers crossed that works out!) so cooking in the oven is really not an option every day. Third, it is crazy hot here, so cooking in the oven is really not an option every day. Fourth, I want to try to get as much as the meal prepared while Caleb is at school so we can spend our afternoons at the beach doing homework and learning to read :)

Sunday-roasted red pepper panini
Monday-Breakfast burritos
Tuesday- Pasta with Green Pea Pesto
Wednesday-Broccoli slaw and peanut sauce wraps
Thursday-Tuna, artichoke and couscous salad
Friday-Pizza
Saturday-Leftovers
Sunday-New King Ranch Casserole (this year we are celebrating "Alamo Day"-I think Caleb made that up, but this is the date the battle of the Alamo started so we are eating some traditional Texas food. The fact it is a Whole Food's recipe makes it more so-did you know they are a Texas company?).
Monday-Tacos
Tuesday-Still thinking-any suggestions?
Wednesday-Stir-fry quinoa salad
Thursday-Tuna salad sandwiches
Friday-Pizza

Low fat, low sugar whole wheat banana bundt cake

Caleb has been asking for banana bread since New Orleans. We had a couple rotten bananas so I thought for a treat on his first day of school I would turn on the oven (if you knew how humid it is today you would know the act of love that required :) and make him some bread.

The best thing about this cake is it's sweet enough I can pass it off as a dessert in our home. However, it's healthy enough to eat for breakfast. I love the crispy top and bottom of a bundt cake, but if you don't have a bundt pan you can use a regular bread or cake pan. It just won't have the great crisp that makes this cake so amazing.

I forgot to grease the middle portion of the bundt cake today so no photos. It is still incredibly delicious even though I was scrapping it from the pan :)

Deliciously healthy banana bundt cake

adapted from here 
  • 4 over-ripe bananas, mashed with a fork
  • 1, 6 oz cup fat free greek yogurt
  • 1 t. vanilla extract
  • 1 cup Oat flour
  • 1 cup Whole Wheat flour
  • 2 T ground flaxseed
  • 1 T chia seed
  • 1 whole egg
  • 1 egg white
  • 1/4 c. honey
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • Handful chopped walnuts, chocolate chips or raisins (optional)
Preheat oven 350. Grease bundt pan

Mix together dry ingredients in a large bowl

Mix together wet ingredients then add to dry ingredients, stir.

Pour into bundt pan and bake for 30-35 minutes or until knife comes out clean. 

*You can use all Whole Wheat flour, I do that from time to time if I don't feel like making oat flour

Easy and as yummy as a recipe gets!