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Kitchen Therapy

November 16, 2010 by Laura 17 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Would you like to hear about how I was on the phone all morning, mostly on hold listening to horrible elevator music because I was trying to resolve an insurance issue? And how after all of that, I’m right back where I started because insurance keeps telling me to call the billing company and the billing company keeps telling me to call insurance? And how while all that was going on my breakfast dishes sat dirty and my laundry sat unfolded and my littlest kids scattered without doing their schoolwork? And how I almost cried while talking to Greg, the billing guy?

No, you really don’t want to hear about all that.

But what I will tell you about is how after such a frustrating morning of feeling incredibly unproductive…I was very much on edge. My kids were at each other, some of them had bad attitudes about their school work, and three out of four didn’t want what I was making for lunch. It is times like this that I struggle with showing my kids how to be godly in the face of frustration. I would never allow them to scream and throw things when they are angry, so in a effort to be a good example, I decided against using their lunch plates as frisbees, and resisted the urge to wad up school papers and shove them onto the floor. 

I pretty much told them, “Guys, I’ve had a really frustrating morning on the phone so please work very hard not to cause more frustration. That school work needs to be done whether it’s your favorite thing to do or not, so you’re gonna need to just deal. This is lunch, eat it. And no one…NO ONE will touch each other right now. Is that understood?”

It was understood. In fact, I think we went through an entire five minutes without anyone touching anyone.

After lunch, everyone left the kitchen to finish work or make messes elsewhere and I decided that I needed something to help me get out of my funk. Trust me, I’d been praying since the phone calls began…now I needed to exert some energy on something positive. I flipped on my very much needed Christian radio station and did what I always do for therapy:  I cooked.

I had been feeling like we didn’t have any snacks and I was out of some basic stand-bys (like peanut butter) so I got out bowls and started taking out some frustration on bread dough. 

Now, not only do I feel like a new woman…I have food prepared for my family. I can’t think of a better therapy session, can you?

I ground some fresh flour in my Nutrimill and got some Honey Whole Wheat Bread started.

In the meantime, I made Peanut Butter, Rice Crispy Treats (with chocolate chips!), 
Cream Cheese Salsa Dip and Chocolate Chocolate Chip Muffins.

I had found a good sale on cream cheese, plus I’m getting a lot of apples in my
Azure Standard order this week, so I made a big bowl of Caramel Apple Dip.

And then the Honey Whole Wheat Bread was done. And I felt better.

Now, when Matt gets home from work, not only am I going to be a lot less grumpy, the house is gonna smell like I’ve been baking.

The moral of the story is this:  When you are frustrated, work very hard not to take the frustration out on your family…do something productive with that energy instead. And then go eat some fresh bread with butter. Lots of butter.

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Cooking Ahead for October

October 5, 2010 by Laura 29 Comments

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Why does it always feel funny writing the phrase “cooking ahead…”? Have I just lived with boys for too long, or does it sound like I’m actually cooking-a-head? Yuck. I promise I’m not.

Yes, I know you were all concerned about that.

Now that we got all that cleared up, I’ll show you some pictures of the progress I’ve made over the past few days getting food made up to have on hand for this month. Like I mentioned here, we will have a lot of company this month. In an effort to ENJOY my company, I’ve got the majority of our main dishes and a few miscellaneous food items all made up and ready to pull out when needed. (More about hospitality and enjoying company in my new podcast Friday!)

You are all aware that my house has been run over by an apple truck, right? About the time I think I’m finished making applesauce and apple pie filling…more apples fall from the sky. My fingers are all brown in their crevices. It’s attractive.  I went real nuts one day and made two pans of Mini Apple Pies, a big apple pie and some Apple Pie Pockets. Oh, these are SO well worth the effort!!

I made a triple batch of Sloppy Joe Meat as Sloppy Joes are a wonderful quick meal to feed company. As long as I remember to get the dish out of the freezer to thaw, of course.

Mmmm, fresh whole wheat tortillas. We ate half of these right off the skillet as tacos, then I put the rest in the fridge for a quick meal of quesadillas.

There is something VERY not cute about the following picture. Raw meat in a pot…not so appetizing. However, I’m showing it to you anyway because you NEED to know how wonderful it is to make up a huge batch of Turkey Sausage to have on hand for breakfast casseroles or sausage-egg scrambles, or especially now for these Pancake-Sausage Muffins. The thing is, making this Turkey Sausage is a little tedious because you have to get out about 40 herbs and spices (give or take). If I’m going to do it in the first place, I’d rather do a bunch…and all the work of emptying and reloading my spice cabinet is worth it.

There it is…all browned up. I did six pounds of Turkey Sausage, then froze it in ten different containers. TEN meals ALL ready to go. Oh yes, that was time well spent.

I used some of the cooked turkey sausage to make a double batch of Pancake-Sausage Muffins. I think we may be addicted to these little treasures. Only a few of them actually made it into the freezer…

I plan to serve several salads to my guests, so I made three jars of salad dressing:  Italian, Ranch and Thousand Island. Can I have three cheers for easy, healthy dressings that don’t contain any HFCS!!! But hey…what happened to all the  Italian?

Because having cookies on hand when you have company is a must…or simply because I wanted one…I made a batch of Whole Wheat Chocolate Chip Cookies.

I still have to finish putting together a lasagna. I have the meat browned, so all I have to do is layer it up and put it in the fridge. And I didn’t get Mudballs made like I had planned. I DID get a triple batch of BBQ Meatballs made, but the pictures turned out scary so I won’t post them.

Now, I need to go vacuum my ceilings and walls.

I wish I was kidding.

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Cooking for a Crowd

August 15, 2010 by Laura 9 Comments

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I often feed large crowds, whether it’s just a couple of families joining ours for dinner…or whether I’m feeding an entire soccer team like I’m doing this week. I think it’s rather fun, because apparently weird things like this make me happy. Big pots of food…lots of smiling people eating from the big pots of food…what could be more fun than that? 

Cooking for a big crowd doesn’t have to be stressful. I think the keys for avoiding big crowd feeding freak out are:

  • Make a thorough plan including very detailed lists
  • Prepare as much food ahead of time as possible
  • Keep the menu simple

You don’t have to make a four course meal with fancy dishes to make the crowd happy. I’ve actually found that less is more, both for my sanity and for the joy of the people I’m feeding. 

Like take today for instance. For lunch today, I fed the team Tammy’s Chicken Pasta Salad (a big hit, by the way!) and a big bowl of cut up watermelon. That’s IT. The pasta salad was the main dish, the side dish and the vegetable all wrapped up into one big pot of goodness. The watermelon was a perfect compliment to the salad and the girls raved about it all (like I had made the watermelon all by myself or something?).

Then I pulled out the homemade fudge brownies, homemade ice cream and hot fudge sauce…which I’d made five days before and stuck in the freezer. They LOVED it. It was easy to make ahead of time and wow was it a crowd pleaser. They all left our house patting their tummies and saying, “Thank you SO much for lunch…it was amazing…wow I can’t wait until tomorrow” and all that good stuff. 

You wouldn’t have to serve homemade ice cream…or even offer any ice cream at all. Simple brownies would have been fine too…I just really wanted to give the girls a great treat. And since I could make it all ahead of time it wasn’t at all hard.

Okay, here are some pictures of my cooking preparations last week. I did the majority of the cooking for the five soccer team meals all in one day. It is making my life SO much simpler this week!!! 

Please take note of all the messes in the background. There’s not really a good way to cook a huge amount of food without making big messes. Oh yeah, and my stock pot is my friend. We have SO gotten our money’s worth out of the stock pot.

I got groceries on Wednesday morning then dumped it all over the kitchen floor…

crowd_cooking_1

This is actually only part of the groceries. Probably only half of it actually. But you get the idea.

I got to work then right away browning 18 pounds of hamburger meat. (Actually, I believe Matt was home at the time and he got all the meat in the pot for me.)  Once it was in the stock pot cooking, I started the ice cream machine with homemade ice cream. 

crowd_cooking_3

crowd_cooking_4

Once the meat was finished cooking (18 pounds took forever by the way!), I separated it and seasoned some of it for the nacho bar, set aside some of it for beef enchiladas and made the rest into lasagna sauce.

crowd_cooking_5

After the hamburger meat was finished, I cut up bunches of chicken breasts and cooked the pieces in olive oil for Tammy’s Chicken Pasta Salad and for chicken enchiladas.

Then, I began to assemble chicken enchiladas, beef enchiladas and lasagnas.

crowd_cooking_6

Assembly lines rock. 

crowd_cooking_7

crowd_cooking_10

I borrowed two huge pans from our church kitchen for the lasagnas. 
Now that is a lot of lasagna!

crowd_cooking_9

I baked a gignormous amount of brownies. I allowed them to cool, then I cut them…

crowd_cooking_11

…and froze them in pieces. 
When I served them, I just popped one into a bowl, topped it with ice cream and hot fudge. 
Easy!

It took several hours of work on Wednesday (with a lot of other things squished into the day like reading to the kids and checking handwriting books while meat cooked) but now all I have to do each day is pull food out of the freezer and make the sides to go with the meal!!! 

Now tomorrow, let’s have a little chat about how I compromised a little bit on some of the ingredients I used, shall we? Stay tuned…

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Laura, Are You In the Kitchen ALL the Time?!

June 7, 2010 by Laura 38 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

It’s a question I’m asked frequently. Especially from women who:   a) are new at working to feed their families a healthy diet…or b) don’t enjoy cooking at all.

Does eating a healthy diet mean that I am now going to be a slave to my kitchen?!!

It’s a fear that makes complete sense if you’re transitioning toward eating more whole foods. Do I have to make EVERYTHING from scratch? Isn’t there ANYTHING convenient about eating healthy? How am I supposed to find the extra time in my already full schedule to make healthy meals and snacks? And what if I hate cooking?

I addressed this topic quite a while ago in this post entitled Getting it All Done. In that post, I discuss the importance of menu planning, keeping food simple, cleaning the kitchen as you go, making breakfast while you’re making dinner and a few other helpful tips.

Today, I’d like to talk more about freezer cooking as a way to get ahead and save yourself some precious time in the kitchen. And, to answer the original question, nope…I’m not in the kitchen all the time. I do happen to be one of those people who loves to cook…so I may spend more time cooking and baking than the average person. But that’s just my choice. I love to feed my family, and I love to feed extras. I could spend less time in the kitchen and still feed my family a healthy diet…I just choose to tinker with recipes and hang out with my bowls, spoons and grain mill a little more than others. It’s my hobby.

A couple of weeks ago, I decided to fill my fridge and freezer with healthy convenience foods. I spent a few extra hours in the kitchen over the course of three days. The result of my efforts? All kinds of healthy, grab and go foods! Hours of time saved! Dirty dish messes out of the way!

Did it take a few extra hours of time during those three days? Sure. I was in the kitchen a lot during those days. But now all I have to do is go snag something out of the freezer and re-warm it for a quick meal. I LOVE it!

Here are the results from my last “cooking ahead” days and the time it took me to prepare each item…

freezer_cooking_june_1

I baked up several pounds of potatoes one night (10 minutes of scrubbing), then chopped them and froze them overnight for future fried potatoes (following this Frozen Hashbrown method). The next day, I mixed up a double batch of cornbread and made Corn Dog Muffins and Sloppy Corn Muffins (20 mintues). Both went into ziplock freezer bags. Somewhere in there, I also mixed up and baked some Chocolate Chip Cookies (15 minutes, not including bake time). It seems like we always have events that I need to take cookies along. Having some already made in my freezer is so helpful!

freezer_cooing_june_3

The next day, I made a big double batch of  Whole Wheat Tortillas so that I could grab them out for an easy lunch of quesadillas or tostadas. I also baked a double batch of Orange Muffins and a bunch of Porcupine Meatballs (the recipe for which I will share as soon as I perfect it). It just took me a little over an hour to do all of this (not including baking time)…and look at all the time it saved me for later!

freezer_cooking_june_2

The next day I made about four pounds of Venison Sausage – using this Turkey Sausage recipe (15 minutes, not including cook time). Because it takes so many different spices to make the Turkey Sausage, I love making it ahead like this. I froze it in about six small baggies to pull out for a fast breakfast casserole, or for biscuits and gravy. This pre-cooked Sausage is a great combo with the pre-made Frozen Hashbrowns, by the way!

freezer_cooking_june_5

I also mixed up a quick batch of Mudballs. Although, since one of my boys can’t have peanut butter…I used sunbutter to make these this time. (about 15 minutes)

freezer_cooking_june_6

Later that afternoon, I decided to make some Whole Wheat Hamburger Buns to freeze and have on hand. (about 30 minutes of work time)  Those will last us for about two meals worth of Hamburgers or Sloppy Joes.

freezer_cooking_june_4 
Last but not least, I made some homemade peanut butter (3 minutes)…

freezer_cooking_june_7

And used it to make a pan of Chewy Granola Bars to have in the fridge. (10 minutes)

It was fun. It was productive. I was exhausted.  :)  But the few extra hours I put in preparing the extra food has saved me more than a few hours of work during the past few weeks. 

What are some of your favorite foods to prepare ahead of time? 

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Freezer Cooking for May, Calling for Back-up

May 3, 2010 by Laura 21 Comments

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It was bound to happen. With all the soccer games going on, and the musical, and the company, and the soccer games. Sorry, but there have been a LOT of soccer games. Oh, and the pollen count has been sky high.

Anyway, I got completely worn out. Exhausted. I’m really not sure how I lasted as long as I did actually. When I started losing my voice last week, I thought it was from trying to yell and coach soccer games. But it didn’t take long for me to realize, “Um Laura? You’re sick.” 

I was finally able to take some time off on Tuesday and rest. And Wednesday. And Thursday. And Friday. Wow, I think I was more exhausted than I thought I was. I’m still not back to 100%. I’m getting there though. I’m focusing on eating nourishing foods (and lots of it), drinking water like crazy, getting a chiropractic adjustment every few days, taking  Congaplex to give my immune system some help (per my Chiropracter’s instruction) and resting. Ah, rest. Where have you been? I’ve missed you so.

My husband has been a rock star and my boys have been learning from their daddy. They’ve kept the house from falling apart and they’ve done a great job helping to put meals on the table. 

However, we’ve depleted all of the prepared food in the freezer and the healthy “convenience” foods I normally make to have on hand. We have no tortillas. No bread. No burritos. It’s starting to look scary in the freezer. (Well, we have a lot of frozen meat, but I wanted to give my boys something easier to make for lunch than say, fried chicken.)

Knowing that I didn’t have the strength yet to pull off a freezer cooking day, but knowing that we HAD to have food on hand that would be simple to prepare…I enlisted the help of the boys on Saturday.

I can not tell you how proud I am of my boys.

I started them on these homemade frozen hashbrowns. I figured if we had a bunch of frozen hashbrowns ready to pull out…we could fry them up with some hamburger meat, or with some turkey sausage, or stir them into a breakfast casserole, or fry them and put cheese on top, or scramble them with eggs…

There are so many possibilities with these hashbrowns. And so, my biggest boys set to work.

They scrubbed, stabbed and baked TEN pounds of potatoes. All by themselves. I had them just throw the potatoes into my big roasting pan for baking:

baked_potatoes

They went and played for a few hours while the potatoes baked, then cooled. Then, they set to work peeling and shredding. All of them. Without my help.

boys_making_hashbrowns

There was a bit of a mess on the floor when they were done, but I didn’t care. (Well actually, I made them clean it up.)  Then they put the shredded potatoes into the freezer overnight. 

hashbrowns_for_freezer

We bagged them up (and ate some of them) the next day!

While the big boys were working up the potatoes, Malachi helped me make a double batch of Whole Wheat Waffles. (Don’t worry, I sat down between rounds of pouring batter.)

waffles_for_freezer

Now, we can just pop these into our new toaster oven
and heat them up for a quick and easy breakfast (or dinner).

Today, I’m hoping the boys can help me make a couple of Pizza Casseroles and some Chewy Granola Bars. We’ll see how far we get though. They’d have to make some Peanut Butter before we can make the Granola Bars, but since making Peanut Butter is so easy (and because the boys like making lots of noise), they should be able to handle it.

Have I mentioned lately how much I love my family?

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Freezer Cooking Plan for April

March 28, 2010 by Laura 11 Comments

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Crystal and Jessica are at it again, working to inspire all of us to save time and money by preparing some foods in advance with an April Freezer Cooking Day.

This is going to be especially important for me to do right now with all four boys being involved in our home school musical in April. Plus spring soccer season is just about to come into my life at full force. Meal times are likely to be rushed many nights this month as we head out to practices, games and rehearsals. 

Therefore, I must be organized. I must plan ahead. I must put some ready to grab food in the freezer. I must not panic.

Ugh, but I must make four animal costumes in the next 3 weeks. 

Okay, I can do this. I have a plan (for the cooking, not for the costumes). Do you want to hear about it?

Each day this week, I’ll be making a little extra food to freeze. By the end of the week, I should have all kinds of food in the freezer to keep me from panicking while I attach black spots to white sweat pants so that I can make my eight year old look like a dalmatian puppy. 

Here’s what I’ll be working on:

Giant Breakfast Cookies x 2

breakfastcookiessm

Mini Apple Pies

miniapplepies9sm

Beefy Enchilada Bake x2

enchiladalasagna2sm

Bean and Cheese Burritos

burritosm

Corn Dog Muffins x 2

corndogmuffinssm.JPG

Homemade Pizza Pockets x 2

pizzapockets2sm

Sloppy Joes x 3

sloppyjoemeatsm

Here’s what I need to do to prep:

  • Soak oats/flour for breakfast cookies
  • Soak dough for apple pies and pizza pockets
  • Soak beans for burritos
  • Make whole wheat tortillas for burritos
  • Thaw five pounds of ground beef for enchilada bake and sloppy joes
  • Thaw/grate cheese for burritos and pizza pockets

In addition, I’d like to also prepare the following to simplify my life:

  • Homemade Chewy Granola Bars
  • Ranch  Dressing Mix x2
  • Italian Dressing Mix x2
  • Bunches of carrot sticks

I’ll post the results of my efforts (again, for the cooking, not the costumes) at the end of the week!

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March Freezer Cooking Report (aka My Baggies of Food Photo Album)

March 1, 2010 by Laura 35 Comments

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Well now, there’s just something so satisfying about seeing a bunch of prepared food in baggies, isn’t there?  Or is it just me?  

I knocked out everything on my list over the weekend. Would you care to take a look at my baggies of prepared food with me? (What, like I’m actually giving you a choice?)

Here are 20 Breakfast Burritos frozen, ready and waiting in the freezer for a busy morning…

breakfastburritos7smI practiced FishMama’s baggie-air-sucking-out technique…very cool!

And here we have about 80 little Turkey Sausage Patties prepped and waiting to be cooked up for a breakfast or lunch…

turkeysausagebaggedsm

And here is a baggie of Whole Wheat Tortillas, waiting in the fridge to be made into Melting Snowflakes  or Tuna Wraps… 

tortillabaggiesm

And here are a bunch of Mini Apple Pies in baggies ready to be baked for a special breakfast sometime…

miniapplepies8sm

And even though it wasn’t on the list, I had a chance to make a big batch of Whole Wheat Waffles to freeze (and pop in the toaster another day!). Oh look, I put them in a baggie and took a picture for you…

wafflebaggiesm

Thank you for nodding and smiling and saying “oh very nice, Laura” and trying to stay awake while looking at my all of my baggies of food.

I also made a batch of Homemade Peanut Butter and filled up a pint sized jar. Mmmmm! Um, here’s a picture in case you’d like to see it (and because I didn’t want the peanut butter to feel left out)…

peanutbutterjar

I think my most favorite part of my food preparation weekend was mixing together six pounds of Turkey Sausage!! When I make this sausage, I have to get twelve herbs and spices out of my cupboard. That’s kind of a lot of effort.  It was WONDERFUL to get out all of those ingredients one time, then make SIX batches of the sausage.

I saved out one batch of sausage to make the Breakfast Burritos, but made the rest (five pounds worth!) into little frozen sausage patties. I am SO excited to have these convenient little sausage patties in my freezer!

turkeysausagepattiessmI just froze them on parchment paper lined cookie sheets,
then put them into two gallon sized freezer bags
(shown above, because you know you want to go look at the baggies again).

To cook them, I’ll thaw the desired number of patties on a plate overnight in the fridge, then cook them up at breakfast the next day!

Wow, who knew 80 little sausage patties and all the other above pictured baggies of food could make me feel such a sense of accomplishment.

If I feel this great after making food and putting it into baggies…just think how I will feel when I watch my children receive a high school diploma.
—————————

You’ll find more great monthly cooking tips at Moms in Need of Mercy.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Fill ‘Em Up! Ebook

July 8, 2009 by Laura 3 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

FIll Em Up Coversm

“Fill ‘Em Up!” is written for parents or teachers of children ages 4-18 (give or take!).

It contains seven recipes, and each recipe is accompanied by two Bible lessons (one suggested for use with children ages 4-10, the other suggested for use with children 11-18).

While you spend special time cooking and baking with your kids and filling their tummies…you also experience the joy of discussing God’s word together, which will fill their hearts with His wisdom.

Thus the name…”Fill ‘Em Up!”

These tried and true recipe/lessons have worked well for families, as well as groups of children and teens. What a fun way to study God’s word together!

$5.95

Add to Cart

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