Crepes for Dinner (Day 5)

We were digging out in the dirt on Monday and as a result we had breakfast for dinner and I have no picture either! But these are awesome crepes.

We do a double batch because the munchkins can eat 3-4 each!!! Below is a single batch.

1 c. flour
Pinch salt
1/4 c. white sugar
1c. Milk
3 eggs beaten
1/4 c. butter melted and cooled

Mix milk, eggs, salt, and butter together. Whisk in flour. The batter is VERY runny, but that is how it supposed to be. Cook on med/high pan until set and carefully flip over and cook about 1 more minute.

We serve ours with sliced peaches, powdered sugar and sour cream or G. Man's favorite melted chocolate chips, powdered sugar and sour cream.

Pad Thai (Day 5)

Sunday is my day off from cooking dinner. G. Man started cooking dinner on Sundays about 8 months ago shortly after he had cancer. A small change, but one I will take. He almost always makes Pad Thai, this Sunday was no exception:)

G. Man uses the recipe from Temple of Thai. The only changes he makes is using 1/4 c. of rice vinegar instead of tamarind since we can't find it here in no where, USA! Also, we use brown sugar for the same reason as the tamarind. And we use ramen noodles because they are cheaper than true thai rice noodles. Still extremely yummy!

No Meal Today (Day 4)

G. Man and I had the Adult Stake Conference (area conference) for church and we did not eat dinner (well G. Man had ice cream and a bowl of cereal). We just ran out of time. The muchkins ate baked chicken and green beans- but nothing to write home about!

Happy Belated St. Patrick's Day (Day 3)

I grew up eating Corned Beef, potatoes, and cabbage for St. Patrick's Day. G. Man did not. The first time I made Corned Beef he was leery to try it, but thankfully it is delicious! We only have this meal once a year mostly because corn beef isn't cheap, but it is a DA for sure.

I don't cook it the traditional way. Boiled meat just seems wrong to me, in too many ways. I roast my corned beef and I believe my mom did as well (Momma passed away 7 years ago, so I cannot check that detail). So, it is not so traditional, but it is still yummy!


Corned Beef and Cabbage

Preheat oven 325 degrees

1 Corned Beef with seasoning packet (found in the meat department of your grocery store)
4 carrots, peeled, and cut into 2 inch peices
2 large potatoes, cleaned and sliced into 1 inch thick slices
2 large onions sliced
1 c. water
1 head Cabbage cut into 8 wedges
1 T butter

Place onions on the bottom of a 9 by 13 inch pan. Place carrots around the onions. Layer the potatoes on top of the onions and carrots. Pour water over the vegetables. Place the beef on top of everything, fat side up. Sprinkle the beef with the seasoning packet. Place in the oven on the middle rack. Roast for about 2 1/2-3 hours until tender. Let the meat rest 10-15 minutes before serving.

I steam my cabbage instead of boiling.

Bring your steamer or pot to a boil with plenty of salted water. Follow your steamers instructions and steam for 10 minutes or until tender. If using a stove top pot with a steamer basket place the cabbage in the steamer basket and place in the pot. Steam for 10 minutes. Add a tablespoon of butter and serve with the corned beef and vegetables.

Trip to St. George (Day 2)

Of course day 2 is 'fast food' day! G. Man and I made a trip to St. George to attend the LDS Temple. We left at 5:30 pm and finished at the Temple at 9:30 pm. We were starving! But one of the great things about St. George is there is an In-N-Out Burger there!!! Let me tell you they really do have the best burgers and fries. We ate on the road so we could relieve the sitters for the three munchkins, so you give a picture of the wrappers. But next time I will snap a picture before I devour the meal!
We tried their shakes as well. They are ridiculously thick. My jaw still hurts from sucking it out of a straw! Great chocolate flavor and so tasty! Next time I am asking for a spoon though:)

If you have never had In-N-Out you must make a trip to experience it!

The three munchkins had casadillas that their sitters made- so no pictures!

365 Days of the Family's Dinner (Day 1)

I recently saw the movie "Julie and Julia". It is one of my favorite movies now (G. Man would have hated it, but I watched it on my own) and as a result I am inspired to end the year plus break since I last blogged!

Now I am sure there are plenty of 365 days of (insert subject here) blogs now. Mine is to help me find an accomplishment in my cooking. Even if it is simply keeping track of the meal we have had eaten for the year.

So, here is my goal. To detail each meal we have for the next 365 days. There will be repeats- what family doesn't have favorite meals they eat regularly. There will be 'Do Agains', there will 'Never Agains', and there will be 'Somewhere in Betweens'. Somedays there will be just pictures and a short description and other days will include the recipe. Somedays there will be fast food (rarely!) But this will be my family's dinner journey for the next year...

Day 1- Noodle Fritada: DO AGAIN




This meal is a family favorite, though it is still being tweaked. I've used macaroni. , egg noodles and today we used spaghetti noodles. We've decided we like the egg noodles the best. I've also used spinach, asparagus, and just tomatoes for vegetables. It is one of those meals that can be adapted to whatever you have on hand.

The Recipe (for a 14 inch cast iron pan)

Preheat oven 400 degrees
1/2 lb Cooked Noodles (can use leftovers)
1 Onion chopped
2 T oil (I prefer coconut)
2 T. Butter
1 bunch of Broccoli (blanched for about 3 minutes) or 3 c. Spinach, or 1/2 lb Asparagus cut into 1 1/2 inch pieces (blanched 3 minutes)
12 Eggs beaten
1/2 c. milk
1 T. Course Ground Mustard
1 tsp. dried Basil
1/4 c. Parmesan Cheese
1/8 tsp Fresh ground Black Pepper
1/2 tsp Ground Garlic
1 Tomato chopped
1/2 c. grated Cheddar Cheese
1/2 c. grated Mozzarella Cheese

Saute' onion in oil until soft and translucent. If you are using spinach wilt slightly with the onions. Add butter and melt. Keep pan hot.
To beaten eggs add, milk, mustard, basil, Parmesan cheese, garlic and black pepper.
Add noodles and vegetables to onions. Pour eggs over noodles and vegetables. Cook the eggs over medium heat pulling the cooked eggs from the sides and bottom and letting the runny eggs go underneath. Once eggs are almost set sprinkle with tomatoes and cheeses. Place the tomatoes under the cheese or there will be tomato juices on top of the fritada.
Cook in oven for about 5-8 minutes until eggs are completely set and cheeses are melted.

Enjoy!

The Best Pancakes EVER. And I mean EVER! And Syrup.

I grew up in a house where cold cereal was a staple for breakfast during the week. Pancakes, waffles and french toast were made only on the weekends. In Gourmet Man's world cold cereal is NOT a staple and is used to make Rice Krispy Treats! GM needs a hot breakfast every morning. EVERY MORNING. Oatmeal and other hot cereals are allowed, but pancakes, waffles and french toast are a must. I have mastered the art of pancakes lately (I could always make them, but they are heavenly now) and this recipe is all from my sweet little head:)

1c. All purpose Flour
1c. Whole Wheat Flour (I have make them somewhat healthy! If you want to omit any health from the recipe make it all white four)
1c. Potato Flakes (not the flavored kind, plain dehydrated potato flakes)
1 T. plus 1 tsp Baking Powder
1 tsp Sea Salt
1/4 cup Brown Sugar (you can use white, but why?)
1 tsp Real Vanilla Extract
3 eggs
3 cups Milk
Oil for frying

This is what I call a dump and mix recipe. One bowl and so easy!

I use a cast iron skillet for this, the non-stick kind just don't cut it for me. Preheat the cast iron to be a medium heat.

1. Mix flours, potato flakes, baking powder, salt and sugar together.
2. Add the eggs milk, and vanilla.
3. Mix until combined, but do not over mix! Lumpy is fine (I use a wire whisk to mix so there are no lumps)
4. Pour about 1/4 cup of oil into the cast iron pan. Let it heat up.
5. Pour batter on to pan about 1/4 cup for each pancake. Make sure the oil is sizzling around the edges.
6. Flip the pancakes once bubbles start to form in the center of the pancake.
7. Cook until brown on the bottom (1minute or so).
8. Repeat until batter is gone always making sure there is enough oil to fry those bad boys!

Note- this batter can be stored covered in the fridge for a few days (no more than 3). Just stir it up before cooking.

Double Note- b/c my sweet GM has never been overweight a minute of his life and has not gained an ounce since the day I married him, he can eat these on a regular basis. I on the other hand who have always struggled with my weight and if I look at food wrong gain weight can not eat fried pancakes on a regular basis!!!

Homemade Pancake Syrup

Of course no pancake is complete without syrup. Maple syrup is ideal, but in todays economy who can afford the liquid amber gold? Not us! I've made a recipe that is so yummy, easy and cheaper than even the Aunt Jamima kind! This one is also from my head.

2 c. Brown Sugar
1 c. White Sugar
1 c. Honey (or corn syrup if you do not care for honey)
2 c. Water
1/4 c. Canola Oil
1 T. Vanilla
1 T. Maple Flavoring

1. Mix everything together, but the vanilla and maple flavoring in a 4 quart pan.
2. Bring to a boil and boil over medium heat for 3 minutes.
3. Remove from heat and add vanilla and maple flavoring. Let cool.
4. Store in air tight jar at room temp.
5. If it is too thick for your liking add some more water once the syrup has cooled completely.