When in Doubt, There's Always Soup and Pizza

Caprese Soup and "Garbage" Pizza

A few more victories for our meatless adventure were easy and simple when planned ahead for. The first happened on a wrestling night where he had some precious time together at the table before we barreled out the door, and spent it enjoying a nourishing update on tomato soup, topped with thick bread slices, quick and homemade basil cream and juicy mozzarella cheese! Here's the link to explore more :)

Caprese Soup

Another victory was what a friend refers to as garbage pizza. Really, its using all the old veggies from the week on top of a pizza. If you bury them under a layer of cheese, no one notices and everyone gets the nutrients! We had ours with spinach, red onion, garlic, basil and sun dried tomatoes! Here is the link the the pizza dough recipe I use right now, courtesy of Eat, Live, Run! Its labeled as calzone dough, but can be used for either!

Calzone Dough recipe

A Different kind of Burger and Japanese Street Food

Mushrooms and Pesto and Tofu, Oh My!

They meant waiting, but ended in deliciousness!

Here we are on day 6, and continuing to explore the variety that is found in nature to expand our pallets without meat. I love how its made me think outside the box, and its becoming easier every day. Although on a walk with me today my 7 year old mentioned that he could really go for some fresh bacon, so far so good.

Last night I perused a website I use often (well always) called Eat, Live, Run, and decided on Portabello burgers with goat cheese pesto spread on homemade buns, and kale and basil potatoes.

Side note: It is February, and unfortunately most of what I bought (although organic) was not local :( Darn Montana!

While the Hamburger bun recipe, and goat cheese spread, and burgers I must attribute to the chef at Eat, Live, Run, I came up with the idea for our yukon golds on my own. I'll post the recipe for those bad boys here, but for the burgers, you MUST click here and try them, they are soooo right :)

Pesto Goat Cheese Portabello Burgers

Hamburger Buns

In reviewing these, it is a long day recipe, so perhaps best on a weekend?

Kale and Basil Jo Jo Potatoes

Time: 45 minutes

Serves: About 4 people

3-4 tablespoons good olive oil

1 cup fresh basil leaves

1 cup fresh kale leaves

2 tablespoons fresh grated cheese

2 teaspoons garlic salt

1/2 teaspoon black pepper

5-6 yukon gold potatoes

Heat your oven to 375 degrees. Combine all ingredients but the potatoes into a food processor and pulse until fully grated, ground and mashed together into a paste. Cut the potatoes into large, jo jo style slices.Take the paste and rub it all over all the potatoes and then give a small extra drizzle of olive oil for good measure. Spread the potatoes evenly in a large Pyrex pan (you'll want raised edges at least) and bake for 40 minutes before checking the doneness by pulling one out and trying not to burn your mouth ;)

Home Fried Tofu and Citrus Asian Salad

We found an acceptable home substitute for our FAVORITE tofu dish in Montana!

 

 

Yesterday I heard our 5 year old yearning for the greens of spring, and today I decided I'd find a way to fill the need. I had thought of making an Asian salad, and definitely wanted to make up some yummy tofu, and today, tested two ways and found success. I found both these recipes on my newfound love, Pinterest! (I wish I could put the button on my blog, but cannot figure that out :(

They took some time, but were fiercely delicious and helped fight the greens and bacon craving we had been having!

Citrus Asian Salad

We made the salad dressing WITHOUT the red pepper flakes and WITH a dash of peanut sauce. I also choose to use a spring mix from our local organic grocer instead of cabbage.

Panko Fried Tofu Bites

After dishing everything up, each of my kiddos ravenously attacked them. 

The 2 year old was sure the tofu was cheese, peeled the panko off and ate it as was. 

The 7 year old made his own pile of tofu to ensure he got enough. 

Even the picky 5 year old was licking the dressing from his plate, remarking at the yummy colors in his spring mix salad, and asking for more "leaves!"

 

Meatless Days 2 & 3, One Planned, One Not

Mommy Had Wine, The Kids Got Popcorn, and other things...

Friday needed something special this week, and it was neither cheap nor organic, but definitely worth it!

Yesterday, day two meant  we had some very simple fare, and gulped it down after wrestling practice for the boys. An easy, quick, cheap and much loved delivery system for protein in our family is black beans, and for iron, of course is our good friend kale. I made black bean and kale quesadillas, baked in the oven they end up crisp, melty, and not stuck to a pan. I made them before practice and usually we snarf food down beforehand, but this time chose to wait until we were done.

Black Bean and Kale Quesadillas 

Ingredients:

4 tablespoons of cream cheese

4 tortillas

1 can black beans, drained of liquid

2 cups torn kale leaves, raw

2 cups shredded cheddar cheese

Salsa 

Lay your tortillas out on a cookie sheet. Spread about 1 tablespoon of cream cheese around on each one, all over one side of the tortilla. After this, put down a small sprinkle of cheddar cheese on one half the cream cheesed side of the tortilla and then cover the cheese with 1/4 of the ripped kale, several spoonfuls of beans and then for cheddar. Fold the tortilla in half. Do this for the remaining three and bake at 350 degrees until the cheese has melted, keeping a close eye on them so they don't burn, usually abut 8-10 minutes.

 And then there was wine....

Day three, today, I went out with my coworkers after a looooooong week and even longer review from the state, we treated ourselves to Sommelier's, a very nice and very relaxing wine bar complete with artisan cheese boards and hot bread. This was my dinner. Mommy needed something special. The kids, well, the kids got popcorn, leftover biscuits with peanut butter, fruit snacks, and a they requested, bowls of cereal with milk. There is NOTHING wrong with a bit of a smorgasbord every now and then for the little ones, and they really do love it, especially when it comes with a movie night in the living room.

A Lenten Experiment and Leek and Potato Soup

Dear meat, its been a decent run, but I'm afraid we're going to have to let you go...

Let's take a stab at this with forks, not knives

Today is Ash Wednesday, and as a family we've decided to let meat go for Lent, and depending on how that goes, maybe longer. We've never been big on meat, and a few months ago our bulk bought beef and pork ran out, we didn't go fishing this summer and my parents were very unlucky hunters. Our freezer has been very empty of all meat (with the exception of a very UNedible William placenta, being saved for the next planted tree. 

I'm going to try and track, through posting, what we do eat as a vegetarian (not vegan though) family. With help from friends and a few cookbooks from the library, and Pinterest of course, I think we can try this whole thing out. 

However, as a forewarning, the last time we tried something over Lent, it was eating organically and locally, and it stuck.

Tonight, night one, was Leek and Potato Soup, ala Julia Child. I spent the day fasting so it was very delicious by my account, and my kids ate it all, and they haven't finished a meal in days (thanks to a nasty tummy virus.)

Leek and Potato Soup

Ingredients:

2 russet potatoes, washed and cut into quarters

2 leeks

1 cup whole milk

2 heaping tablespoons sour cream

3 tablespoons butter

1/2 tablespoon salt

1 teaspoon pepper

In a pot of water, boil the potatoes and leeks. When totally cooked through, (20 minutes or so) drain the liquid into a bowl and reserve it. Add your milk, butter and sour cream to the pot, and then add back in 1 cup of liquid. Use an immersion blender or food processor to blend until smooth, adding the salt and pepper to taste. It should be thinner than mashed potatoes, but thicker than broth. Yum.

A Fast Food Hater Gets Busy...

How We Feed Little Boys on Busy Nights, 

Without a Drive Through

No no no, ick ick ick,

I didn't think we'd be this busy until they were in middle school, but a few weeks ago we caved to the pleas of our seven year old, who wanted desperately to try out wrestling (along with its three nights a week practice requirement.) As little brothers do, Our five year old fell in love with the rough and tumble and soon joined too. Our two year old would, if they had a wrestling class for paperweights.

The rough-and-tumble go and get-um has been perfect for their energy level in the winter, but the schedule has taken some getting used to. Some nights we have faith formation classes at our local church right before wrestling, some nights we have cub scouts right after. It all translates to a slap-dash dinner time that, for my sanity and their metabolisms cannot be put off until bedtime.

This is why lately we've been eating out of bags, but not fast food sacks, Ziploc bags. 

Fast food is essentially disgusting to all of us. My kids do not like it, and it gives my husband and I heartburn and a healthy dose of regret. So, when necessary, we cop a squat outside the elementary gym, sit together in a circle, and pass around bags of different goodies so everyone can have something before practice, and we plan a good snack for at home afterword.Sometimes we just eat early and quick at home when time allows.

Fast and Nourishing Dinners that can be eaten our of Ziplocs:

Focaccia Bread:

Focaccia is a staple in our home, its quick, its filling, it travels and you can add anything to it. For one practice night this week I added freshly grated Parmesan, baby spinach, and garlic, baked it, cut it in squares and tossed it in a bag in less than an hour. Accompanied by slices of apples and salami, it was quick, delish, and NOT McDonalds!

Focaccia Recipe:

1 cup whole wheat flour

1 cup all purpose flour

1 packet active dry yeast

1 teaspoon garlic salt

1 tablespoon dried herb of your choice (we like basil and thyme)

1 cup warm (not hot) water

1 tablespoon chopped fresh garlic

1-2 cups chopped fresh spinach

2-3 tablespoons fresh grated paremsan

Add all these things to a stand mixed with a dough hook, mix on low until a ball forms, not too stiff but not too sticky. Coat the ball in olive oil, put in a bowl and cover with a towel. Let it rise for 30 minutes then bake it on a cookie sheet for 10 minutes at 450 degrees. 

Tiny Tea Sandwiches:

Make your family's favorite sandwich, but then cut it into quarters for easy eating. Try a new kind of bread to keep it interesting. We love using sourdough but also enjoy honey whole wheat and multi grain. Our favorite kinds of combinations are peanut butter and honey, ham, spinach and cream cheese, cucumber and cream cheese, and butter and honey/

Hand Cakes:

Essentially, buying premade pancakes, or even pancake mix, is sort of ridiculous. I use an old Betty crocker recipe and an electric griddle that takes around 20 minutes to make a whole batch, and your can freeze and fridge them for future use. To make pancake eating quicker and more nutritious than fluffy IHOP style cakes, I use mostly whole wheat flour and add a good portion of toasted nuts and shredded fruit. Last week we had a shredded green apple and toasted walnut "hand cake" and the kids feasted on instead of using forks and butter and syrup and this made it fun (eating with hands!) Also, this made it quick.

Lots of Raw Fruits and Veggies!

Who says fast food has to be a burger? An apple takes 20 seconds to slice up. An orange a minute.  

 

Tea Time at Ophus Abbey

Peanut Butter Rum Cocoa Cookies on Recycling Day

Slightly obsessed with Downton Abbey, I felt like this Sunday needed a tea time, and a treat to boot!

Its been 0 degrees or less outside for days, and somehow it happened that we HAD to go out today. When I say we I mean myself and three boys ages 7 and under. It was plastics recycling weekend in Helena, MT, and this opportunity only comes once every two months, and we skipped last chance. I found myself bundling boys after our early lunch and throwing them into our van, brimming over with old milk jugs, juice containers, and berry cases.

By the time we returned home, everyone was hungry again, and I couldn't feel my fingers. Definitely tea time, and definitely time for treats. I brewed up a pot of huckleberry tea and poured a cup for everyone, adding cream and a smack of honey to the cups for the little boys. I then commenced something yummy for tea time, and randomly threw ingredients in our mixer until these cookies, both childish and grown up, eventuated. 

Peanut Butter Rum Cocoa Cookies

INGREDIENTS:

1/2 cup butter

1/2 cup peanut butter

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup fancy hot cocoa powder (I used Kitchen TLC hot sipping chocolate)

1 pastured egg

1/2 teaspoon vanilla extract

1/2 teaspoon rum extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 cup all purpose flour

Add softened butter and peanut butter to a mixing bowl with the beater attachment on and cream on medium speed until creamily combined.  (Yes, we love the creamy ;)

Add the two sugars and cream together again. Then add the extracts, egg, baking powder and baking soda, and cocoa and cream together again.(Yes, MORE creamy ;)

Add your flour, mix until combined and then use a disher to put your cookies on a greased cookie sheet (about 9 to a sheet to let them have room) and bake for 7-8 minutes in a 375 degree over. My recipe made 30. An hour ago there were 30. There are 20 now. Oops.

 

 

Creative Use of Band Fruit 101 ~ Pear and Parsnip Sauce

Not Only Organic, But Also Broke

Yummy, free and very ripe band fruit

As my blog name denotes, I try very hard to keep it organic and local, but there are times where we just keep it....broke. After a fun, active, busy and at times pricey Christmas season, there wasn't a whole lot left for groceries, so we planned to dip into our stored veggies, fruits, and grains (which actually leads to alot of fun and creative meals!)

One of our last stops on our Christmas visiting was to my parent's home, where my youngest brother still resides, and performs in high school band. You know what this means? BAND FRUIT! One of the dreaded/coveted fundraisers for band is selling boxes of fruit, and then the parents who are suckered into it end up eating them hand over fist to try and get the task accomplished before they go bad.

My parents had around 20 pears, all super ripe, all super free, and in need of a home. We gladly obliged. My children, husband, and myself covet ripe fruit. During Flathead peach season I will hide in a corner with a roll of paper towels and a giant, overripe peach to avoid my children stealing a bite. With our CSA in its winter season, we haven't had overripe biting fruit in months, but we still have an abundance of store crops, one of which is parsnips. 

Parsnips are in the carrots family, but for my family they are tough to eat raw. One of the reasons is that they are, well, TOUGH. We usually shred them very thinly into slaw, saute them in butter with carrots, and dice them into stews. The other night though, we thought we'd try something I remembered from Alton Brown. On Good Eats a few years back they faked a child that wouldn't eat veggies and Alton won him over with his version of "Pearsnip sauce." His recipe involved maple syrup, zesting an orange and a few other turns and twists I did not care for (and we did not have the items to boot.) We went simple, and it turned out fabulous. 

It does involve a bit of time, I'm afraid. Its a good dish if you know you're babysitting something on the oven. I made this on risotto night and you don't have to watch this sauce, just be patient and let it happen.

Pear and Parsnip Sauce

INGREDIENTS:

2 parsnips, peeled

4 overly ripe pears

1 cup white grape juice

1 tsp cinnamon (the fresher the better)

Peel your parsnips with a vegetable peeler so none of the brown exterior remains. Cut them into 1 inch rounds and place them in a pot with the juice. Put your lid on the pot and bring it to simmer rapidly but not boil like crazy (about medium temp worked for us, you don't want your liquid to boil away.)

Allow them to simmer in the covered pot and steam until they are VERY soft, almost like a boiled potato. For me this took about 35 minutes, but it might take longer. 

Once you've stabbed the parsnips with a fork and determined them to be boiled potato consistency, cut your pears into cubes, maybe 2 inches in size, and toss them in the pot as well. 

Allow everything to steam together, occasionally shaking your pan to redistribute everything, for about 10 more minutes. Add a little juice if it all boils away. 

After that 10 minutes, remove the pan from heat drain off almost all of the liquid, leaving about 1/4 of a cup in the pan. Use an immersion blender or a food processor to blend the remains with the cinnamon and serve warm, but not hot.