Tuesday, February 17, 2015

Hearty Berry Streusel Muffins

  • These will be perfect for breakfast this week!  I found the original recipe in a wonderful book I read while staying at a lovely B&B in Carson, WA for my 40th birthday.  My husband surprised me with the trip and made it possible for me to relax and read as much as I could the entire weekend! The book caught my attention because of the character names, Ramona and Sophie, and the fact that there were recipes sprinkled throughout the book. I highly recommend checking out the author, Barbara O'Neal, and the book, How to Bake a Perfect Life (or any of the other books she has written. I have now read 4 of them and am avidly hunting down any and all I can find.



    Hearty Berry Streusel Muffins (makes 30-32) 

    1 C white flour
    1/2 c spelt flour (or 1/2 c white flour)
    1 c whole wheat flour
    1 c oats
    1 Tbsp baking powder
    1 tsp baking soda
    1/2 tsp sea salt
    1 C honey (or raw sugar)
    1 1/2 c plain yogurt
    1- 6 oz container raspberry or blueberry yogurt
    1/2 c milk
    3 Tbsp canola oil
    2 tsp vanilla
    1 lg egg
    1 c each of fresh (or thawed) blueberries and raspberries

    Streusel: 
    1/4 c flour
    3 Tbsp brown sugar
    1/4 c chopped lightly toasted nuts (walnuts, pecans or almonds)
    1 1/2 Tbs butter (melted)

    Prepare muffin tins with paper or oil. Prepare streusel and set aside. Muffins - Mix dry ingredients in bowl, set aside. Mix wet, except berries, and beat together well. Pour wet into dry and beat firmly and quickly until thoroughly moistened. Add berries and fold in gently. Divide batter into muffin tins, sprinkle streusel on top and bake at 400 for 15 min. Cool for 15 min in the pan to set berries. Remove and col on a wire rack. Enjoy!


    Some substitutions I made are just using 3 - 5.3 oz containers of Dannon Light and Fit greek yogurt (2 blueberry, 1 strawberry) for all yogurt in the recipe and I used the 3 berry blend found in the frozen foods at Costco. Didn't have brown sugar either so I mixed in molasses into plain white sugar. It all worked out perfectly!

Sunday, September 9, 2012

The busyness of Life

So that was one busy summer!  I kept thinking, I need to be better about posting and before I knew it, school started up again!

Okay so now I am going to commit to regularly posting here and trying my hand at this blogging thing.  Here is a list of subjects I hope to cover in the next few months.  Feel free to chime in if you would like to hear about anything in particular or more about any certain subject.

  • Pantry Challenge - going to do one over the next month really making a commitmet to only buy any necessary fresh ingredients.
  • Freezer and Freezer/Crockpot cooking - more quick to warm up breakfast items and meals that are ready to cook as we run out the door in the morning
  • Homemade food mixes - taco seasoning mix, chai tea mix
  • Homemade convenience items - think bagels, hamburger buns, no-bake energy bites
  • Organizing and making better use of my pantry
  • Learning to make homemade pasta
  • Canning - learning more about it and doing more (have any of you heard of dry canning? so cool!)
Excited for this year and just trying to really grow and learn more, come along with me!

Monday, June 18, 2012

Menu Plan for week of June 18, 2012

Menu Plan for week of June 18, 2012

Last week of school for my son!  Now let's just hope summer actually comes to the Pacific Northwest!

Here's my menu plan for this week - maybe if I publish them I will actually make them all. :)

Breakfasts:
Lunches:
  • Chicken Tortilla soup
  • Grilled cheese and soup
  • Hot dogs
  • Chili
Dinners:
  • Chicken Teriyaki with rice and Garlic Edamame
  • Tofu Enchiladas - I don't use a recipe, I just sub in firm tofu for chicken when I cook the sauce on the stove with onions, garlic and olives. Then I layer the ingredients instead of rolling up each one, kind of like a lasagne.
  • Birthday dinner of my son's choice - he will be 6!! So far he is requesting BBQ Chicken (This is my kids' favorite now and all I did was take frozen boneless skinless chicken breasts, pour BBQ sauce all over them and bake at 350* for 50-60 minutes - so easy!)
  • Leftovers from freezer - need to clean it out so I can do a freezer cooking day with some of my pals.

Wednesday, March 7, 2012

Recipes and Frugal things I did these last two weeks

Recently I started meeting with other moms who either have children who attend the same preschool as my daughter or attend bible study at the church where the preschool meets. We are sharing all things related to being frugal - couponing, making homemade foods and other household items, gardening, freezer cooking, canning, etc.  

Today I shared the following.

My menu this week and last included the following along with some frugal things I did to either preserve something for later use in a recipe or just to save money.
Breakfast                                                                                        Bread
Overnight Crockpot Oatmeal                                                      Sweet Milk Bread - King’s Hawaiian bread
Breakfast Burritos                                                                         Clone of Cinnabon cinnamon rolls

Dinner                                                                                             Vegetables

Crockpot Rotisserie Style Chicken                                              Best Broccoli of your life

Simple Crockpot Vegetable Soup                                                Roasted Asparagus

WW General Tso’s Chicken                                                          Artichoke dip with homemade pita chips

Carrot Ginger soup

Desserts

Magic Shell ice cream topping

Everyday things I did to be Frugal:
* Flash froze celery to use later in soups - chopped, flash froze on a baking sheet then put into quart ziploc bag
                      
* Froze cilantro in water using ice cube trays - pour water into ice cube trays, not filling completely. Tear leaves off and place in the water, freeze, pop cubes into quart freezer bags              

* Helped mom make homemade dishwasher powder      

* Made homemade Thousand Island dressing

* Froze buttermilk and heavy cream in ice cube trays - pour into ice cube trays then store cubes in ziploc bags

* Froze chopped green onion and fresh ginger - chop green onions and store in ziploc bag. Peel ginger and cut into 2" pieces, store in ziploc bags

Sunday, February 26, 2012

What's for Dinner?

I have been battling a nasty cold that went through almost every kid in the neighborhood and I still have the cough. Ick!  So my lovely husband took the kids to church so I could rest and I decided I would like to have some things ready for dinner so there isn't the usual, "What's for dinner?" at 5:00 pm.

I found these two recipes online and they sounded perfect.  What can go wrong with bread that involves sweetened condensed milk? Nothing if you ask me! :)


Simple Crockpot Vegetable Soup

Sim­ple Crock­pot Veg­etable Soup
It’s a fast & easy recipe today. You chop & dump into your crock­pot, let it do the rest for you. It’s per­fect for a meat­less dish & it tastes as good as it smells cook­ing. My, Oh My, does it taste good. Never knew my veg­gies could be so tempting.

What You Need
6 Cups Water (I used 2 cups homemade chicken broth + 4 cups water)
1 ½ Cups Tomato Puree (I used one 14.5 oz can diced tomatoes)
1 Cel­ery Stalk chopped
3/4 Cup of Corn
3/4 Cup of Peas (I added at the end)
3 Car­rots diced
2 Medium Pota­toes diced into small cubes
½ Red Onion, finely chopped (I used sandwich bag of frozen carmelized onion)
1 Tea­spoon Pepper
1 ½ Tea­spoon Salt
1 Table­spoon Ital­ian Seasoning
2–3 Gar­lic Cloves (minced)
1 Table­spoon of Olive Oil (for saute­ing the onions)
6 ounces of small shaped noo­dles (you must boil, drain, & add these to your fin­ished soup)

You will need to saute your onions in the Olive Oil just until they are translu­cent. Before adding them into the Crockpot.

Cook in your Crock­pot for 5–6 hours on high.

HOWEVER, wait until after you have cooked the soup for 5–6 hours on high before adding your already boiled noo­dles (we like to add ones that are dif­fer­ent shapes) to the soup.

You will want to cook this in a 6 quart size crock­pot or larger. It makes 12 serv­ings, so if you wanted you adjust the recipe to feed a smaller lot. With our gang here this feed us with leftovers.

After it is done cook­ing & you have added your noo­dles you can then add addi­tional sea­son­ing to taste as you please or keep it as!

Sweet Milk Bread

Decadent Sweet Milk Bread (or Homemade 'King's Hawaiian') by Frugal Dr. Mom

Ingredients:
1 cup of water
½ cup of sweetened condensed milk *I used fat-free
1 teaspoon of salt
1 tablespoon of butter
3 1/3 cups of bread flour*
2 teaspoons of yeast

Directions:
Put ingredients in bread machine and set for dough cycle. When complete, remove and separate into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Place in baking dish and allow to rise for 25-30 minutes. (Here's a little trick: before braiding your bread, heat your oven to 175 degrees and then turn off. Put your braided bread in the warmed oven to rise.) Brush melted butter or egg white on top after rising. Bake at 340 for 30-45 minutes, until top is golden brown. 



 

Thursday, January 12, 2012

Chicken Pot Muffins

I love chicken pot pie but do not like making a huge one where all the filling just oozes out when you cut a slice out of it.  I have experimented with making smaller one person size ones using some ramekins that are also great for French Onion Soup because they are oven safe.  I only have four of those though.  So when I saw this recipe I knew I had to try it!

Let's just say I am now thinking of all sorts of fillings I can put in these and how easy they would be to make, freeze and take for easy lunches or even breakfast. :-)  I did make a few modifications to the recipe and found that I had a TON of leftover filling.  I listed my modifications below the recipe.


                                                               Chicken Pot Muffins
 

 
Prep time: 20 mins
Cook time: 17 mins
Total time: 37 mins
Serves: 8
 
Ingredients
  • 1 tbsp butter, melted
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cooked chicken breasts, diced
  • 1 bag (16 oz) frozen vegetables
  • 2 cans (10 oz) cream of chicken
  • 2 cans (8 ct) flaky butter tastin biscuits
  • 1 tsp italian seasoning
  • nonstick cooking spray
Directions
  1. Heat oven to 375.
  2. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup.
  3. Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
  4. Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
  5. Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
  6. Spread each biscuit top with melted butter and sprinkle with italian seasoning.
  7. Bake for 15 to 17 minutes or until edges are golden brown.
Notes
This recipe makes 16 muffins with a little mixture left over. I’m sure if you bought another can of biscuits, you could get 24 out of it.
 
 
My modifications:
I used 2 cans worth of Cream of Soup and added a can of turkey gravy cause I like to combine the gravy and cream of soups in my pot pies but this was WAY too much. I would say 1 can of cream soup would be plenty.  I also used 2 cans of cooked chicken since that is what I had in my pantry.  I could have easily have done only 1. 
 
I am now going to freeze my leftover filling and use it either later in the month or next.  I will also experiment with using other filling such as cooked cabbage and ground beef, pepperoni and cheese, Eggs and sausage.  Ok, getting hungry for them again so I will stop now and let you all try the recipe!

DIY Chair Recovery

I am embarassed to admit this but my dining chairs have looked horrible for about two years now after the kids spilled Easter egg dye on them.  It was actually great timing because my husband had just removed the plastic covering that came on them from the store. 

Life went on and we just lived with our stained up chairs and winced every time the kids spilled more stuff on them.

Then my Mom then bought an electric staple gun to help me recover them.  The first time she went to test it out it jammed and she couldn't figure out how to fix it.  She put it away for a while and then decided to see if someone at the home repair store could help her fix it.  They were so nice and just swapped out a part for her and didn't charge her a thing!

So yesterday she got up super early and came to my house for the day (mind you she lives in Eastern Washington so it's about 2 1/2 hours one way to get to my house) and we went and bought fabric and got to stapling.  By the third chair we had a sort of rhythm down and got done in enough time to enjoy visiting before she and my sister had to drive back home.

I love the way they turned out and love my Mom especially for helping me do it!
Before - yuck!
  
That staple gun is heavy!


Ahhh, much nicer!