Cast Iron Mac & Cheese: real comfort food

Did you notice? Plus Other Good Stuff is now plusothergoodstuff.com! You'll be seeing some more changes in the coming weeks, I hope, so stick with me and enjoy the ride. :)

 

When you need something a little more exciting than my Easy Mac & Cheese, but still not very time consuming, try this delicious twist. It's just as satisfying as baked mac & cheese, but super fast because the "baking" happens under the broiler for 4-6 minutes! Feel free to alter the spices to your liking and add different veggies as desired!

You'll need a deep iron skillet for this recipe. Here's the one I use. 

Cast Iron Mac & Cheese

(inspired by Parents Need to Eat Too)

One package of brown rice pasta (or pasta of choice)
3-4 organic hot dogs (optional)
1/2 c. organic frozen spinach (the kind in a bag, not a box), or a couple handfuls of fresh greens such as spinach, Swiss chard or kale
3 T. grass-fed butter
1 1/2 c. whole milk
1 t. mustard powder
1/2 t. smoked Spanish paprika
1/2 t. unrefined sea salt
dash milk curry powder
2 1/2 c. shredded sharp cheddar cheese
4 T. organic unbleached flour, or sprouted whole grain flour

1. Cook the pasta in salted boiling water. If your hot dogs are frozen (we keep a couple packages in the freezer and just take out what we need), throw them into the boiling water to heat them. Add your greens toward the end of the cooking time (just a couple minutes for spinach, 3-4 minutes for chard, 5 minutes or so for kale). When the pasta and greens are done, drain and set aside. Let the hot dogs cool, and then slice them into pieces.
2. While the pasta is cooking, preheat your broiler. Heat a deep iron skillet until very hot.
3. Melt the butter in the hot skillet. Add the milk and spices. Add 2 cups of the cheese, a handful add a time, whisking to melt.
4. Sift the flour over the cheese sauce, a tablespoon at a time (I don't have a sifter, so I use a fine mesh strainer and just tap the side of it to sprinkle the flour in), whisking the sauce until smooth after each addition. The sauce should be nice and thick when you're done adding flour.
5. Add the cooked pasta and greens, and cut-up hot dogs. Stir to thoroughly coat the pasta with sauce.
6. Sprinkle the remaining cheese on top and broil for 4-6 minutes, until the top is nicely browned.

What do you cook when you want something fast and really, really delicious?

 

**This is part of the following real food and healthy living link-ups: Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Thank Your Body Thursday, Pennywise Platter Thursday, Simple Lives Thursday


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Quick & Nourishing Lunch Idea: Cheesy Veggie Quinoa

On days when we don't have any leftovers, and we're out of bread or don't feel like tuna again, I'm stumped for what to eat for lunch. I need something fast and easy that will sustain us until dinner, or at least until a mid-afternoon snack. 

This quinoa is perfect for those days. It cooks in just 15 minutes, during which you can unload the dishwasher, sweep the kitchen floor, or play with your kids. Using organic frozen vegetables means you don't have to chop or wash anything; just dump it in.

And I love having another way to get quinoa into our diet, since this pseudo-grain is higher in protein than any "real" grains out there. I choose to soak it to reduce anti-nutrients like phytic acid (even though it's not a grain, it's a seed, so it still contains phytic acid which binds to minerals and prevents our bodies from absorbing them). But don't be scared; soaking quinoa is really easy! 

If you're pantry's a little bare and you know you need something to eat for lunch tomorrow, soak some quinoa before you go to bed and lunch will come together in minutes!

Cheesy Veggie Quinoa

(Serves 2-3 for lunch)
Ingredients:
1 c. quinoa, rinsed in a fine-mesh sieve
1 T. apple cider vinegar or lemon juice
filtered water to cover
1.5 c. homemade chicken stock
1/2 t. unrefined sea salt, plus more to taste
1.5 -2 c. organic frozen veggies: I used broccoli, spinach, and grated carrots (I grated & froze those myself when I had a lot of carrots to use up; they're great to throw in soups or whatever for an extra veggie punch)
spices of your choice: I sprinkled in garlic powder, ground mustard, and nutmeg
cheese: as much as looks good to you, I used about 1/2 a cup of Dubliner

Directions:

1. The night before, combine rinsed quinoa, apple cider vinegar or lemon juice, and filtered water to cover in a medium saucepan. Allow to soak overnight at room temperature. (a warm place is best, like in the oven with the light on or next to a warm crock pot).
2. The next day at lunch time, drain and rinse the quinoa again, and return to the pot with the chicken stock and salt.
3. Bring to a boil, reduce heat, and cook covered for 10 minutes.
4. Add the frozen vegetables and spices, stir, cover, and cook for 5 minutes or until veggies are done.
5. Add grated cheese and stir to combine. Serve and enjoy your easy, delicious, filling, nutritious lunch!

This is part of: Thank Your Body Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Simple Meals Friday

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Meal Plan December 3-9

 

Many of my meals this week come from Our 10 Favorite Simple Meals that I posted last week.  Check it out and share your own favorite simple meals in the comments!

Breakfasts this week will be oatmeal (I make a lot on Monday at eat it for a few days, storing the pot with leftovers in the fridge), fried eggs with sauteed greens and toast, and hopefully a batch of homemade breakfast sausage.

Lunches will be leftovers, hummus, egg salad with homemade mayo, and pizza balls.

Rodriguez Family Meal Plan November 12-18 

  

Monday: Big Pot of Beans with chips, salsa, cheese, avocado
prep: thaw & cook chicken for later in the week

Tuesday: Use leftover beans to make Mexican Chicken, Bean & Rice Skillet (recipe coming soon)

Wednesday: Leftovers (Wednesday is our Sabbath)

Thursday: Pasta with cream sauce, mushrooms, peas, and chicken; salad with homemade dressing
prep: thaw beef

Friday: Crazy Good Coffee Pot Roast, Mashed Potatoes, and My Favorite Kale (recipe coming soon)

Saturday: Baked Potato Soup
prep: soak waffle batter

Sunday: Oatmeal Pecan Waffles from Festive Traditions

 

What are you having for dinner this week?

I'm sharing this with Modern Alternative Kitchen's Meal Plan Link-Up, and Menu Plan Monday @ Orgjunkie.com.

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Disclosure: This post contains affiliate links.

Meal Plan November 12-18 + Quick Lunch Ideas

The stress of a husband in grad school continues. So we're pressing on, rejoicing in small peaceful moments, and trying with all our might to have a Sabbath. We're working on making Wednesdays that day, so you'll see leftovers scheduled on that night. If we have no leftovers, we will pull something out of the freezer or eat out.

For now, I've mostly given up planning our lunches and breakfasts. I'll make a big batch of oatmeal on Monday, which we'll eat for a few days, and the rest of the week will be fried eggs or french toast.

As for lunches, I'm putting a list of ideas on the fridge, and when we don't have leftovers to heat up, I'll make one of them. Here's my list. What do you do for a quick lunch?

Quick Lunch Ideas

• Tuna Salad
• Egg Salad
• Grilled Cheese (with pulled chicken, if we have any)
• Hummus or Bean Dip (with beans from the freezer or canned in a pinch)
• Mac & Cheese
• Pita or English Muffin Pizzas

And here's our tentative dinner plan for the week.

Rodriguez Family Meal Plan November 12-18 

 

Monday: Oven Baked Chicken, roasted cauliflower & broccoli
prep: thaw hamburger meat

Tuesday: Burgers, whole grain buns, root veggie chips, Bubbies Pickles
prep: make breakfast burritos to freeze

Wednesday: Leftovers
prep: soak lentils, thaw salmon

Thursday: Salmon with Lentils, dinner rolls, salad with homemade dressing
prep: soak beans

Friday: Big Pot of Beans with chips, salsa, cheese, avocado
prep: thaw chicken, soak dough for pizza balls

Saturday: Slow Cooker Roast Chicken with Gravy, roasted root vegetables
Lunch: Pizza Balls (freeze the rest for quick lunches later)
prep: soak waffle batter

Sunday: Oatmeal Pecan Waffles (from an e-book I can't wait to tell you about!), bacon
Breakfast: Breakfast Casserole from Real {Fast} Food (I think this will be our solution for a quick but hearty breakfast on Sunday mornings. With a long morning at church we need to be well fed!)

 

What are you having for dinner this week?

I'm sharing this with Modern Alternative Kitchen's Meal Plan Link-Up, and Menu Plan Monday @ Orgjunkie.com.

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Disclosure: This post contains affiliate links. 

The Easiest Potatoes Ever

Need an easy side dish to go with your dinner? These potatoes are simple enough for a weeknight at home, and yummy enough for a holiday party. You can customize them with any herbs that your heart desires, and serve them with chicken, beef, or fish. Did I mention that they are the easiest potatoes ever?!

Note: Potatoes are on the Dirty Dozen list, so try to get organic if you can find them. My local Meijer usually has organic potatoes, and I can also find them at my local farmer's market.

 

The Easiest Potatoes Ever

(inspired by Ina Garten's recipe)

Ingredients:
Small round or fingerling potatoes, any variety (I used redskin)
Butter (at least 2 T, but as much as you need to coat the potatoes thoroughly)
Salt and pepper to taste
Herbs of your choice (fresh or dried, ie. rosemary & thyme, or fresh dill)

Directions:
Wash your potatoes but do not peel. Melt the butter in a dutch oven. Add the potatoes and season with salt and pepper. Toss to coat the potatoes. Cover and cook over low heat until potatoes are tender when pierced with a fork, about 20-30 minutes. Shake the pot once in awhile to prevent burning. If using dried herbs, add halfway through the cooking time. If using fresh herbs, add after the potatoes are finished cooking.

We served this with salmon that was broiled until cooked through, and then spread with a lemon parsley pesto. It made for a super-simple but gourmet meal.

If you try these, I'd love to know what you think! 

What are your go-to easy side dishes?

This is part of: Simple Lives Thursday, Pennywise Platter Thursday, Keep it Real Thursday, Thank Your Body Thursday

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Frugal Homemade Breakfast Sausage

chicken breakfast sausage with basil scrambled eggs, cherry tomatoes, and homemade bread

My husband has a breakfast dilemma.  He doesn't like oatmeal. He doesn't like eggs. He doesn't like yogurt. He does like toast with peanut butter, but it doesn't keep him going. He's not into the idea of eating dinner food for breakfast. And we don't buy cereal.

(He's really not that picky...it's mostly just breakfast foods...)

What's a wife to do? I'm not usually up in time to make him something (french toast sometimes hits the spot, or I'll doctor up some eggs so there's enough to distract him from the eggs themselves), so he's left to eat some peanut butter toast and then be shaky hungry an hour into his first class. No good!

He does love breakfast meat. Give this man bacon or sausage and he's a happy camper.

However, it's hard to find good breakfast meats that fit the budget. So finally I came up with this solution, enabling him to feast on sausage all he wants: I made my own.

I can buy ground chicken for a good price from a local farm that feeds their chickens non-GMO feed and lets them run around outside. It's much cheaper than buying local/organic pork breakfast sausage, or even ground pork.

I make two pounds worth at a time, form into patties, and bake them in the oven. Then I throw them in the freezer. When my husband wants sausage for breakfast, he just pulls one out and browns it in the iron skillet. I like mine with eggs or french toast or pancakes, but he's been known to eat them by themselves. :) We also pull them out occasionally when we need to bulk up a meal a bit or don't have any leftovers to eat for lunch. I've even made biscuits and gravy with these fellers. Take that Bob Evans!

Homemade Chicken Breakfast Sausage

(adapted from "Turkey Breakfast Sausage" in Nourishing Traditions)

Ingredients:
2 lbs ground chicken
1 large onion, finely chopped
1/2 t. each cumin, oregano, marjoram, nutmeg, black pepper, ground ginger
1 t. each basil, thyme, sage
a couple pinches cayenne, to taste
2 t. salt
1/4 c. homemade breadcrumbs (I just grind up ends of bread in the blender/food processor)
2 eggs (I've left these out, too, and they were just fine)

Directions:
Mush all ingredients together with your hands. Form into patties. Bake in a 350 degree F oven until no longer pink, about 25 minutes. Or fry in butter in a skillet. (Be careful not to over-brown if you plan to freeze and reheat them.)

To reheat, place in a cast iron skillet with a little butter and cook on low heat until hot all the way through.

Have you ever made your own sausage? Tell us about it!

This is part of: Fight Back Friday, Farm Girl Blog Fest, Simple Meals Friday, Figure Friendly Comfort Foods, Foodie Friday, Thank Your Body Thursday, Monday Mania, Make Your Own Monday

Review and GIVEAWAY! Real {Fast} Food by Trina Holden

The number one concern I get from readers about trying to switch over to a Real Food lifestyle is "How will I have the time to do it all?"

It can't be denied that real food takes time. But I do believe that anyone can do it, given the right strategies and tools. No, not perfectly, but it's not about perfection.

Before I go any further, I have to tell you that I will never advertise products I do not believe in 100%. This blog is not about making money, it's about helping people learn how to feed their families well. If I make a little money by telling you about products that I really do believe will help you in that journey, awesome. Just in case you think my only goal is to sell you stuff. :)

The eBook Real {Fast} Food by Trina Holden entered my life at the perfect time. I have an almost three-year-old, a five-month-old who has been fussier than normal lately (and NOT napping), and a husband who is a full-time-student working multiple part-time jobs. I'm a stay-at-home mom who works very part-time teaching dance, is trying to make time to dance (because without dance I'm not me!), and you know, trying my hand at this whole real-food-blogging thing. I've got a lot goin' on!

I'm pretty sure you probably have as much going on as I do. Maybe you work full time. Maybe you are homeschooling your children. Maybe you are super involved in your church or sports or your community. But I'm pretty sure you're short on time, like me.

In this book, you will learn how to make Real Food fit into Real Life. Trina talks you through menu planning, grocery shopping less often, quick lunches, and preparing food in bulk. And she's included loads of family-tested recipes!

Did I mention the recipes?! Not only are they delicious, but once you try them, you get the real meaning of the title, "Real {Fast} Food." I've tried almost all of her breakfast recipes (I love breakfast foods!). Many of them are faster versions of favorites. Oven-baked pancake instead of standing forever over the griddle. Make-ahead egg casserole where you scramble the eggs first, so it doesn't take forever in the oven. Baked oatmeal that can be frozen and reheated for quick breakfasts later on.

Need some fast ideas for dinner? She has plenty of casseroles and meat dishes that only require a few minutes of hands on time. How about making a double batch of the best whole wheat pizza crust ever so you can just roll it out, top it, and bake it some night when you're in a hurry? And it really is the best whole wheat pizza crust I've ever made. After years of wishing for something better, I've finally found one that my husband and I both LOVE!

And really, that's my sentiment about all the recipes I've tried: "This is what I've been wishing for!"

Some of my favorite parts are the printables for meal planning and grocery shopping, the tips for combating "Kitchen Fatigue," and "How to Fire Your Microwave."

Want more details? Here is the table of contents:

All this for only $6! Want you own copy? Buy it here! It is available in PDF, Kindle, and Nook formats.

More good news: Trina is giving away a FREE copy of this book to one of you! Enter in the Rafflecopter widget below. There is one mandatory entry and several optional entries to increase your chances of winning! The giveaway ends October 24th at 12:01 AM EST. I will announce the winner on the blog on October 25th. Good luck!

a Rafflecopter giveaway

Disclosure: I received a free copy for review. I am an affiliate of Real {Fast} Food and will receive a percentage from any sales made through my links. But I'd tell you about it even if I wasn't making a dime!

This is part of: Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Keep it Real Thursday

Meal Plan October 1-7 @ Modern Alternative Kitchen

Tuscan Style Potato Soup

Rabbit rabbit! 

If you say that as the last thing you say on the last day of the month, and then as the first thing you say the next morning, you are supposed to have good luck all month. Or at least that's what my mom always told me. I can't tell you if it works because I've never remembered to do it. Oh well.

Luck or no luck, today is the first day of October! That means there is no denying that autumn is really here. And in this house, autumn means...soup! 

Today you can catch me over at Modern Alternative Kitchen sharing my meal plan for the week. It's full of easy, comforting recipes that are perfect for autumn, like Tuscan Style Potato Soup and Slow-Cooker Roast Chicken and Gravy. Head on over to see what we're eating this week and check out the links to the recipes!

There is also a link-up for you to share your own Real Food meal plans. We'd love for you to share it with us!

Have you planned your meals for the week yet? Stop what you're doing and plan!

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Part of: Menu Plan Monday @ Orgjunkie.com, Natural Living Monday

Two Dinners in One: Tex-Mex Stuffed Zucchini and "Hamburger Helper"

I love it when you get two meals out of little effort. This stuffed zucchini recipe leaves you with extra filling to eat in whatever manner your taste buds desire. We mixed it with brown rice pasta and called it "Hamburger Helper," but you could also eat it over rice, put it in a quesadilla, or use it as a crepe filling.

The stuffed zucchini was just enough for our family of one hungry dad, one nursing mom, and one almost three year old with a good appetite. Double it for a larger family or for company. The leftover filling was enough to feed us dinner the next day with about 2/3 pound pasta.

Bonus: This is a great way to use up overgrown zucchini!

Meal Plan September 24-30

Homemade Mac & Cheese with Kale and Peas

 Rodriguez Family Meal Plan September 24-30

Monday [soup/stew]
Breakfast: Eggs fried in coconut oil & toast with butter, kombucha
Lunch: Monte Cristos made with Homemade Chicken Lunchmeat, salad with homemade dressing
Dinner: Pumpkin Black Bean Soup, corn muffins from the freezer (from Sourdough A-Z)

End-of-Summer Sale on Simply Summer!

Have you ever been over to Modern Alternative Mama? I'm hoping you've at least visited Modern Alternative Kitchen, the sister site that I contribute to monthly.

Kate Tietje, the writer and editor behind MAM and three sister sites, has written SEVEN eBooks! That is quite an accomplishment; she's a pretty talented and diligent lady!

I'm telling you this because her latest eBook, Simply Summer, is going to be on sale starting TOMORROW, for 50 percent off! That's less than four bucks, people! The sale ends Saturday, so you gotta hurry!

Want to know more?

This book contains over thirty delicious, easy, refreshing summer recipes. I'm looking forward to trying the recipes for Bacon, Spinach and Tomato Pasta, homemade Barbecue Sauce, and Fruit Salad with Poppyseed Dressing! Warm weather crops are still available at Farmer's Markets, so you have some time to try out some of these recipes before winter comes. Plus, you'll have something to look forward to next summer!

To find out more, visit the MAM store.

How to get the sale price?
Simply enter "ENDOFSEASON" at checkout. I know I'll be picking one up for this rediculous sale price. I hope you do too!

Disclosure: I am an affiliate of Modern Alternative Mama and will receive compensation for purchases made through the links on this page. But Kate rocks and I'd promote her stuff anyway, especially for such a good deal!

French Onion Quesadillas

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

French Onion Quesadilla on a Sourdough Tortilla

 

I'm sometimes skeptical when I come across a dish that is posing as something else. You know what I'm talking about: "Taco Pizza." "BLT Salad." "Baked Potato Soup." "Pot Pie Chicken Salad." I usually say that I'd rather just eat the food that it's trying to be. But these quesadillas are a blessed exception to that rule. Clearly, they are not authentic in any way. But man are they good. And they make a stinkin' easy lunch.

Meal Plan August 6-12

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Leftover Steak Salad with Bleu Cheese Dressing

We're still keeping it simple around here with lots of salads, built-in leftovers, and food pulled from the freezer. Check out this meal plan for fast, easy meal ideas!

Meal Plan for August 6-12

Monday
Breakfast: Eggs fried in coconut oil, buttered sourdough toast, kombucha
Lunch: Leftovers
Dinner: Sourdough crepes filled with sauteed veggies, ricotta, and herbs

Tuesday
Breakfast: yogurt, granola, hard boiled eggs
Lunch: Hummus toasts (hummus, sliced tomato, and cheese on sourdough toast, melted under the broiler)
Dinner: French onion quesadillas (sourdough tortillas filled with Swiss cheese and caramelized onions, idea from this book), cole slaw

Wednesday
Breakfast: French Toast Frittata, raw milk
Lunch: Egg salad sandwiches
Dinner: BLT salad with avocado dressing, soaked whole wheat artisan bread

Thursday
Breakfast: slow cooked steel cut oatmeal (idea also from this book) with butter and real maple syrup
Lunch: Leftover Egg Salad
Dinner: Chicken and White Bean Enchiladas, guacamole

Friday
Breakfast: Veggie-Egg Scramble with buttered toast
Lunch: Big Salad with hard boiled egg, white beans, tuna, lots of vegetables, and homemade balsamic vinaigrette
Dinner: Leftover Enchiladas

Saturday
Breakfast: Sourdough pancakes, homemade chicken sausage (make extra to freeze)
Lunch: Mac & Cheese
Dinner: Hamburgers on whole wheat buns, oven fries, corn on the cob

Sunday
Breakfast: Yogurt, granola, hard boiled eggs
Lunch: Grilled Cheese with Asparagus soup from the freezer
Dinner: Leftovers or freezer meal

What are you eating this week? 

 

I'm linking this up to the following real food carnivals: Modern Alternative Kitchen's Monday Meal Plan, Monday Mania, Hearth and Soul, Fat Tuesday, Real Food Wednesday, Whole Food Wednesday, Healthy 2 Day Wednesday

Meal Plan: July 9-15

I'm linking this up to Modern Alternative Kitchen's Monday Meal Plan! Have you checked out this new real food site that I'm honored to be a contributor for? This is launch week and there is a huge giveaway, with more chances to win every day!

Meal planning is a real life-saver for us. We definitely don't stick to it 100% of the time, but having a rough idea of what we're going to eat in a given week prevents last-minute shopping trips, allows me to prep things ahead of time (which is important when nursing an infant!) and keeps us from having to eat out. It's an easy change you can make that will make a big impact on your sanity and health!

In this crazy season with a two-month old baby and a toddler, I'm doing a few things to make my life simpler: 

1) Use the freezer. I have a lot of food in the freezer that I pull out to make meals easier. When I was pregnant I tried to make double batches of things so I could freeze food without working any harder. I'm so happy I did!
2) Lots of salads. Salads are easy to put together, require little time in the kitchen, don't heat up the house, and are perfect for summertime!
3) Intentional Leftovers. I make sure to cook enough that we can get multiple meals out of whatever I'm cooking. Then we use the oven to heat them up instead of the microwave. (It's really easy! Just put your food in a plate or a bowl and put it in the oven. Then wash some dishes or play with your kids while it heats up!)
4) Rest on Sundays. This is the day that works best for our family to have a Sabbath in this season of life. After church we come home, eat leftovers for lunch, take naps, and eat a very simple meal or more leftovers for dinner. A mother can't really ever take a day completely off, but I'm trying to be intentional about refraining from cooking and housework as much as possible.

So here's this week's plan. Hope you find some inspiration!

Monday

Breakfast: Fried eggs cooked in coconut oil,  sourdough toast with butter 
Lunch: Tuna melts on sprouted bread
Dinner: Out to City Vu Bistro with my parents

 

Tuesday

Breakfast: Cottage cheese with fresh peaches
Lunch: Sauteed vegetable sandwich (portobello mushrooms, summer squash, and onion, on sprouted bread with homemade pesto and mozzarella cheese), fresh cherries 
Dinner: Salad with leftover oven-baked chicken, hard-boiled egg, bacon, avocado, and homemade Caesar dressing
prep for next day: thaw meatballs and sauce

 

Wednesday

Breakfast: French toast frittata, raw milk
Lunch: Egg salad 
Dinner: Spaghetti with Meatballs (homemade meatballs and sauce are in the freezer!), salad with homemade Caesar dressing
Dessert with friends:  homemade ice cream (not sure what kind yet, something from this book with less sugar than she calls for...)
prep for next day: soak oats, soak brown rice, thaw cooked chickpeas from freezer

 

Thursday

Breakfast: Oatmeal
Lunch: Leftover egg salad and/or spaghetti and meatballs
Dinner: Brown Rice Salad with Kale and Roasted Chickpeas (with escarole instead of kale)

 

Friday

Breakfast: Fritatta with veggies (greens, mushrooms, zucchini, onion), sprouted toast with butter
Lunch: Leftover brown rice salad
Dinner with friends: bring dessert - more homemade ice cream, perhaps?

 

Saturday

Breakfast: Soaked pancakes (I use sour milk to soak them - great way to use it up!) with butter and maple syrup, fresh fruit, organic bacon 
Lunch: Mac and Cheese 
Dinner: Spicy southwest fish with pinto beans (new recipe!), corn tortillas, soaked Mexican brown rice (from the freezer!), roasted zucchini
prep for next day: boil eggs, thaw chili

 

Sunday   

Breakfast: yogurt with homemade granola and fresh fruit, hard boiled eggs 
Lunch: Leftover fish with pinto beans 
Dinner: Baked potatoes with chili from the freezer, salad with homemade vinaigrette

 So....what are you eating this week? Share in the comments!

 This is part of Real Food Wednesday, and Pennywise Platter Thursday.

Salmon Patties with Probiotic Lemon-Dill Sauce

Salmon Patties with Wild Rice Pilaf

Crispy on the outside, studded with sauteed onion, and seasoned with dill and mustard, these salmon patties are one of our favorite meals. The simple sauce takes only a few seconds to mix together, which is easy to do while the salmon is frying. We like to eat these with either oven roasted potatoes or a wild rice pilaf.

The last time I made these, I tried something new: doubling the recipe and freezing half. I formed it all into patties, cooked what we were going to eat, and froze the rest without cooking. I put them in a container separated by parchment. I'm planning to thaw them and cook them up when we need a quick and easy meal...which is pretty often, with a newborn and a 2 year old in the house!

To make this even more economical, I used one can of the pricier but more delicious red salmon, and one can of the cheaper but less tasty pink salmon. I've made them with all pink salmon before, but we gave that a thumbs down. Half and half was perfect, though! If you're only making a single recipe, I recommend just using the red salmon.

This recipe makes 4 patties. It doubles easily.

Toss it in and mix it up!

Salmon Patties

 ingredients:
1 16 oz. can wild Alaskan salmon (red or pink)
1/2 c. chopped onion
2 T. butter
2/3 c. homemade breadcrumbs, separated
2 pastured eggs
1 t. dried dill
1/2 t. dry mustard
freshly ground pepper
2 T. coconut or olive oil

method:
1. Saute onion in melted butter in a large skillet.
2. Drain salmon, reserving liquid. Remove large bones (you won't even notice the small ones).
3. Mix together all ingredients, except for 1/3 c. breadcrumbs and oil. Add enough reserved liquid to moisten, up to 1/3 cup.
4. Place reserved breadcrumbs on a plate. Form the mixture into patties and gently coat with crumbs.
5. Fry in oil in a hot skillet until brown on both sides. Depending on the thickness, you may have to turn heat to low and cover in order for them to cook all the way through.
6. Serve topped with Lemon-Dill Sauce, below.

Lemon-Dill Sauce

ingredients:
1/4 c. plain yogurt
1/4 c. sour cream (I use Daisy Brand)
1 clove garlic, minced or pressed
1/2 t. lemon zest
1/2 t. dried dill (I'm sure fresh would be great!)
salt and pepper to taste

Mix together all ingredients.

 

So yummy.

What's your favorite way to eat fish?

 This is part of Real Food Wednesday and Whole Foods Wednesday.

Got Too Much Raw Milk?

The boy loves his milk. Especially out of a real glass.

We get a gallon and a half of raw milk from our herdshare every Friday. 

Recently, we were gone from a Tuesday to the following Wednesday. Milk was delivered on Friday while we were gone, so when we got back we had a lot of milk to use in two days before our new milk arrived. We are not huge milk drinkers, so I had to get creative. In addition to trying to just drink more of it (and let my toddler have as much as he wanted) I made a few recipes that used up a lot of milk:

1. Easy Mac and Cheese
While I love my regular mac and cheese recipe, this is a great one for using up milk. You actually cook the noodles in the milk, which makes a thick, creamy sauce all on its own. It used up 3 cups, though I totally could have doubled it and used 6. (Note: I use brown rice pasta and add a few tablespoons of butter to this recipe. We also like to add cut-up organic hot dogs and frozen peas.) Get the recipe here!

2. Homemade Chocolate Pudding and Fudgesicles
I got the idea of freezing chocolate pudding into fudgecicles from Kelly the Kitchen Kop, but I used The Nourishing Gourmet's simpler chocolate pudding recipe (with cow's milk in place of the coconut milk, obviously). These are pretty much amazing, and used up 4 cups of milk. I made 6 fudgesicles and had some pudding leftover to enjoy unfrozen. :)

3. Fruit Smoothies
Usually I use yogurt in my smoothies, but lately I've been using all milk. My favorite last week was frozen banana, blueberries, raspberries, and spinach, plus a little vanilla, a pinch of Real Salt, and enough milk to get it to the right consistency (I like my smoothies really thick, so I start with just a little milk and add more as needed).

That's what I did this time around to use up the extra milk, but other ideas include:
Soaked Pancakes
Make Cookies (we always drink milk with cookies)
Turn it into Yogurt
Homemade Granola with milk
Use in place of water in Yeast Bread
Freeze it for later

How do you use up extra milk?

This is part of Monday Mania.

Real Food Cook-Out Menu

Garlic Herb Potato Salad - my favorite summer side dish!

I'm spending several days at my parents house while my husband is at a big long conference. I'm not doing much cooking while I'm here (what a nice break!), but yesterday my extended family got together for a cook-out, and I just HAD to share with you what we ate. It was so delicious and healthy and real!

Our Family Cook-out Menu

Grass-fed Hamburgers
Applegate Farms Organic Hot Dogs
Trader Joe's 100% Whole Wheat Buns
Garlic-Herb Potato Salad
Green Beans with Goat Cheese and Pine Nuts
Grilled Broccoli with lemon and thyme
Fruit Salad
Gluten-Free cupcakes (for the gluten-intolerant family members, but tasty enough for everyone to enjoy!)
"Bars" (a very unhealthy but totally delicious bar cookie that my family has been making for ages. I'm totally okay with compromising on this one because they are so darn good and it's a once in awhile kind of thing!)

What does your family like to eat at cook-outs? Have any easy and healthy ideas to share?

 This is part of Real Food Wednesday, Whole Foods Wednesday, and Simple Lives Thursday.

How to Eat Well After Baby Arrives

Esther Catherine, just a few days old, with Big Brother Caedmon

Right after having a baby is a critical time to eat well. You're recovering from perhaps the most physically demanding experience of your life, during which you lost sleep, burned a ton of calories, endured pain (or at least very intense pressure, for you hypnpbirthers out there), and PUSHED A BABY OUT OF YOUR BODY. If you've had a c-section, you're recovering from major surgery. Your body needs to heal and be replenished. Your job now is to rest, eat well, and take care of your baby.

(If you're not sure what I mean by eating well, read this: What is "Healthy"?)

If you're breastfeeding, the food you eat is nourishing your baby, too, just as much as it was during pregnancy. The composition of breast milk changes depending on what you eat, and a nourishing diet will also help ensure an adequate supply. As with all stages of parenting, you have to take care of yourself in order to take care of your child!

Ironically, the postpartum period is perhaps one of the most difficult times in life to eat well. If you don't have enough help, it's easy to rely on take-out and convenience foods when you are hungry and don't have the time or energy to cook. And if you DO have help in the form of meals delivered from kind friends, you don't have any say in the nutritional content of those meals. Here are a few tips to help.

Six Tips for Eating Well After the Birth of a Baby

1) Set up a meal registry.  Sites like Meal Baby or Take Them a Meal make it easy to keep track of who is bringing meals when. You send out invitations to people who you think might like to help, and they can sign up for specific dates right there on the site. An added benefit is that you can list preferences and food allergies without having to tell each person individually. If there are certain things your family is not willing to compromise on nutritionally, you can kindly let people know.

2) Stock your freezer.  Having a stash of casseroles, soups, and ready made meal components (like hamburger patties, meatballs, cooked and shredded chicken, soaked and cooked beans) can help out immensely in those first few weeks after baby comes. Putting directions right on the bag or container makes it possible for someone other than the new mommy to pull it out and put it in the oven. I recommend getting started stocking your freezer during your second trimester when you're feeling your best!

3) Adopt an attitude of gratefulness.  Our family has a general rule that we eat what we are served. We are blessed that we don't have any food allergies, so we have the freedom to do this. If we are eating at someone's house or at a potluck, we eat the food and enjoy it, even if it's not something we would eat at home. Gratefulness for someone's hospitality trumps our personal preferences and our desire to eat healthy food all the time. The same goes for meals delivered to our home. We eat them, and enjoy them. And then we make sure to eat real, nourishing food the rest of the time.

4) Rely on simple meals and snacks. Send your husband or your mom to the store to stock up on simple, whole foods that that others can easily prepare for you.  Here are some of my favorites:

• fried eggs with whole grain toast (and plenty of butter)
• oatmeal with maple syrup and butter
• whole milk yogurt with fruit
• fruit smoothies (you can prepare baggies of frozen fruit ahead of time)
• cheese and crackers (I like Ak-Mak for their simple ingredient list)
• hummus and pita (get some feta and olives and you've got a gourmet treat!)
• ice cream (I just happened to make some dark chocolate peppermint ice cream the day before Esther was born. We certainly enjoyed that in those early days!)
• tuna salad (Now is not the time for homemade mayo. How about Greek yogurt and olive oil instead?)

5) Have a back-up plan. If it gets to be dinner time and you're clueless, order take-out. It's okay. Try to choose a restaurant that makes food from scratch and uses local ingredients. Sure, it might not be as healthy as what you make at home, but it's okay to compromise once in awhile. Sometimes you just gotta eat.

6) Finally, keep taking your supplements.  Supplements are not a substitute for good food, but they certainly help ensure that you are getting the nutrients you need, whether your diet is great or not. Here is what I took while I was pregnant. And even though my baby is now on the other side of my uterus, I'm still taking them. When I remember, that is. :)

What tips do you have for eating well after the birth of a baby? What has been your biggest challenge in those first few weeks?

This is part of Monday Mania.

Hummus, Feta, and Radish Sandwich

I am very blessed that my husband comes home for lunch almost every weekday. Except Fridays. On Fridays, he goes out to lunch with his co-workers. I used to be sad about that. I get lonely during the day and it really feeds my spirit to have that hour with him in the middle of the day.

Recently, however, I realized that there is one benefit to having lunch without my husband: I can eat whatever I want! No, I don't mean secretly pigging out on ice cream or Hostess products. I mean I can eat leftover soup that he thought was gross, or have a big salad that he might not consider "substantial" enough. Or I can eat radishes. And lots of them.

When I was in kindergarten I checked out a book from the school library in which an old man tells a little girl, "Don't be saddish, have a radish!" We quoted that line often throughout my childhood, but it wasn't until recently that I began to truly appreciate radishes. Thinly sliced on salads and sandwiches, they really do have the ability to turn a sad mood into a happy one.

So yesterday when my hubby was eating Chinese food with the guys from work, I devoured this little creation. And it made me smile. I feel almost silly giving you these instructions on how to make a sandwich, but here they are, nonetheless. Try it!

Hummus, Feta, and Radish Sandwich

 

ingredients :
soaked, sprouted, or sourdough whole grain bread
grass-fed butter
hummus, preferably homemade
feta cheese
radishes, thinly sliced
homemade Greek Dressing
sea salt and freshly ground pepper

method :
Toast the bread. I made it open face but it would work as a traditional sandwich as well. Spread butter on the bread. Spread hummus on the bread. Sprinkle some crumbled feta on top of the hummus. Layer sliced radishes on top, and drizzle with the dressing. Sprinkle some salt and pepper on top. Admire your creation and gobble it up before your husband comes home to see what you're eating!

P.S. I'm not gonna lie. My hummus was store-bought, preservatives and all. But what can I say, I just had a baby!

How do you like to eat radishes? And what do you eat when you don't have to worry about your spouse or children eating it?

One Pot Meal: Baked Fish Provençal

Pet peeve: meals that dirty several pots. Or a meal that you start on the stove and transfer to a casserole to put in the oven. Or a meal that dirties the blender or food processor in addition to one or more pots. I hate dishes so I try to keep them to a minimum! Sometimes, when a recipe says to start cooking on the stovetop and transfer to a casserole, I try to figure out if I can do the whole thing in the same pot or skillet. Since my pots are oven safe, that's often a viable option. So that's what I did with this easy fish dish. It's one example of the kinds of simple meals we're eating lately in order to stay sane. Make sure you have a pot with an oven-safe lid, too.

Baked Fish Provençal 
(adapted from $3 Dinners)

Ingredients: 
1/4 c. olive oil
1 large onion, chopped
3 garlic cloves, minced
1 (14 oz) can diced tomatoes and their juice
3 T. chopped parsley or 1 T. dry parsley
1 T. Herbes de Provence (see note below)
1 bay leaf
2 large potatoes, thinly sliced (or 3 medium or 4-6 small)
1/3 c. chopped and pitted oil cured olives (I find them in the international aisle at Meijer)
unrefined sea salt and freshly ground pepper to taste
1 1/2 lbs fish fillets, such as cod or whitefish, rinsed (make sure it's wild-caught and not from China)

Method:
1. Preheat oven to 375.
2. Heat oil in large skillet on medium. Add onion, cook 3-4 min, adding garlic in the last minute. Add tomatoes, herbes de provence, parsley, bay leaf, potatoes, olives, and salt and pepper to taste. Bring to a boil and simmer, covered, 7-10 minutes until potatoes begin to soften.
3. Remove bay leaf, check seasoning. Remove half of the mixture to a dish (perhaps one you will be eating out of later so as to not dirty an extra dish), and place fish fillets on top of remaining mixture. Place reserved mixture on top of fish.
4. Cover and bake 25 minutes, until fish is opaque and flakes easily with a fork and potatoes are tender.(You can also uncover it for the last 10 minutes or so, see update below.)

I think it's great with a sprinkle of parmesan and a squirt of fresh lemon juice. You can serve it with some vegetables or a salad on the side, but it also makes a pretty complete meal on it's own. Even better!

Note: Don't have Herbes de Provence on hand? Neither did I. There are plenty of recipes online for how to make your own. Here's the one I used. If you're out of something, don't stress about it (unless it's the oregano or thyme). I made mine without savory or lavender. I'm sure it would be extra tasty with those added, but it was plenty good without them, too!

What's your favorite one-pot meal?

[Update: yesterday I heated up the leftovers for lunch in a 250 degree oven for a little over an hour while I was running errands. I turned the heat up to 300 when I got home for 15 minutes or so. These leftovers were even more delicious than the original, which I owe to two things: cooking for so long at a low temperature concentrated the delicious sauce, and heating it uncovered crisped up the potatoes. Our family practically devoured it. I love it when leftovers taste so good!]

This is part of Real Food Wednesday, Gluten-Free Wednesday, This Chick Cooks and Simple Lives Thursday. Check them out for tons of great recipes and kitchen tips!