kidandkid

I’ve been making this often. Because it’s so easy and so yummy. I like being able to just throw in a few extra vegetables that look good at the store without much thought. And whenever the eggplant looks nice (which doesn’t happen very often here), I like add it in.

4 cans diced tomatoes                             2 green bell peppers

2 cans tomato sauce                                 4 Tbl. brown sugar

2 cans tomato paste                                  garlic

2 medium onions                                       4 tsp. basil

12 ounces mushrooms                            4 tsp. oregano

2 tsp. salt                                                       1 tsp. black pepper

place everything in the crockpot on low for a full day; or high for a half day.  Add meat before serving if desired.

I originally found this recipe from Finding Joy in my Kitchen.

And my french bread recipe is here. I follow the recipe and don’t braid it, if I’ll be making it into garlic bread.

I like to make this ahead as a quick hearty breakfast. It only takes a minute to put together for the oven and tastes better than reheated oatmeal.

Stir dry ingredients.
Stir in wet ingredients.
Stir in berries.
Pour into greased 9X9 pan. Cook for 40m at 350.
Serve warm.

carrots, potatoes, garlic, broccoli, chard, beets, zuchinni, onion

Monday

Teriyaki Steak, Veg, and Noodles

Tuesday

Shepherd’s Pie

Wednesday

Pizza Goulash

Thursday

Leftovers

Friday

Waffles

These muffins take a little more prep time, but they are well worth it.

The recipe is from King Arthur Flour’s Whole Grain Baking

makes 12

1/2 raisins pour hot water over and let soak while assembling the rest

2 cups whole wheat flour                                           1/2 tsp ginger

1 cup brown sugar                                                            1/2 tsp salt

2 tsp baking soda                                                              2 tsp cinnamon

2 cups grated carrot                                                      1 large apple, peeled cored and grated

1/2 cup coconut                                                                1/2 cup sliced almonds or chopped walnuts

1/3 cup sunflower seeds or wheat germ                 3 eggs

2/3 cup vegetable oil                                                     1/4 cup orange juice

2 tsp vanilla

Preheat the oven to 375 and grease a muffin tin.

Combine flour, sugar, baking soda, spices, and salt. Stir in carrots, apple, coconut, nuts and sunflower seeds (or wheat germ). In a separate bowl, beat together eggs, oil, orange juice and vanilla. Combine the two mixtures. Drain raisins and add. Fill muffin tin. The tin will be full to the top. Cook for 25-28 minutes.

A yummy recipe from Home Joys

Click on the link if you would like to try it too.

Tomorrow turned into 10 days. But my Sauerkraut is all finished now.

Here’s the picture of the sauerkraut right before I lifted the plate off (after I cleaned it up). Sauerkraut grows a mold on the top layer that I had to skim off every day. After three weeks of skimming mold I didn’t feel like even looking under the plate. I only wanted to throw the whole thing away. But hubby convinced me to at least look under the plate.

Some people like to eat the mold off the top. Imagine that!

Under the plate, it looked, smelled, and tasted just like sauerkraut. I didn’t get a good picture, but I’ll add a better one soon.

We ate the first apple pie too fast to get any pictures.

And my camera was missing!

Tomorrow I’ll give an update on the sauerkraut.

Here’s a picture of me holding one of my 10 lb cabbages.

This is my first attempt at making sauerkraut, so we’ll see how it goes.

I’m using one of my brew buckets to ferment the cabbage in.

The recipe called for 25 lbs of cabbage (around 5 heads). I used two 10 lb head and one 7 lb. Working in batches of 5 lbs, you shred and mix in 3 TB. salt.

Then I placed a large plate on top and 3 filled quart jars. The brine needs to be an inch or two above the cabbage. I also placed a bath towel over the top just to keep thing clean. The cabbage ferments for at least 3 weeks.