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What's For Dinner? March 23 - March 30

Hey everyone! 

HAPPY FIRST WEEK OF SPRING!
Are you meal planners or wondering each and every night what you will make your family for dinner? We try to meal plan because it saves us so much money! We shop only for those items we will be using in the upcoming week. We have cold cereal, oatmeal with yogurt, eggs and toast for most breakfasts. Our lunches are mostly the previous night's leftovers and we really try to use up everything during the week in some form. We have one Date Night per week, and we also allow ourselves one lunch out during the week. Here's how a typical week looks.  SUNDAYBeef Barley Soup With Homemade Sourdough Bread & Butter


1 1/2 lb Leftover Cooked Pot Roast 
1 32 oz. Carton Beef Broth
1 Pkg. Au Jus Gravy mix
1 Pkg. Beef Gravy Mix
1 10 oz. Can or Jar of Mushroom Stems & Pieces (and the liquid)
1/2 Cup 10 min Barley from Trader Joes
1 tsp. Garlic Powder
1 tsp. Onion Powder 
1 tbsp. Parsley Flakes
1/2 Tsp Celery Salt
1 tsp Paprika
2 Bay Leaves
Salt To Taste
Pepper T…
Recent posts

Norwegian Pancakes (Norska Pannekaken)

Every culture has its pancake and this is the Norwegian version, a very light, crepe-like pancake that goes with just about anything. These "pancakes" are light and eggy and go with both sweet and savory fillings. When my chickens start up laying eggs in the Spring, we LOVE to make these pancakes, freezing the excess for another day. Yes, they freeze and thaw perfectly! Most people have the simple ingredients on their shelves and in their refrigerators SO LET'S GO!
Original Recipe Can Be Found on the Outside Oslo WebsiteHere.
Norska Pannekaken 3/4 cup all-purpose flour 1/4 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon Scandinavian vanilla sugar*
3 eggs
1 1/2 cups whole milk
2 tablespoons unsalted butter, melted, plus more for pan Mix all ingredients except butter in a medium-sized bowl using a whisk or fork until the batter is smooth and you have no lumps. Stir in butter. Refrigerate for 30 minutes to let the batter rest. Meanwhile, warm a pan over medium heat. I prefer a well…

Garden Spotlight: Swiss Chard

This year we decided to grow Swiss Chard over the cold winter season in our area. (Zone 10a, The Central Coast of California) Temperatures in our area seldom drop below freezing but they have been in the mid 30's and low 40's. We've also had an above average rainy Winter after several years of drought. We direct sowed the chard seeds right before our first frost date, around the middle of December, knowing that as the weather progressed, they would be one of the first things up in the January / February garden. This year our greens progression started with arugula followed by our spinach and now the beautiful chard and kale. We are so lucky to live where gardening can happen nearly all year round. 

This year we tried a Chard Variety called Bright Lights; beautiful yellows, reds and a beet colored pink. They are so beautiful in the garden with their celery type stalks and dark green tops. From its name, Swiss Chard, you would think it began its life in Switzerland but it was…

Sourdough Bread

A few of you have been asking about the recipe for Sourdough Bread that I use and I figured this would be the easiest way to give it out. This recipe makes 2 loaves.

MIX TOGETHER:
260 g. of actively fed sourdough starter (about 1 cup)
460 g. water (about 2 cups)
90   g. Canned milk or milk that has been scalded and cooled. Can use water or plant milk instead (About 6 Tbsp)

20 g. Kosher Salt (1/8 cup)
900 g. flour (all purpose or white bread flour, don't use whole grain, to heavy to rise well) 7 1/2 Cups

Mix the starter, water, milk (or the substitute) together thoroughly. Then add in the salt and flour.
Put the dough in a covered container and let it ferment at room temperature.
After 2 hours fold the dough. How To Fold The Dough
After an additional 2 hours, fold the dough again.
When the dough is is finished fermenting (after a total of 5-6 hours - when dough is bubbly, soft and will pull a windowpane) divide dough into two pieces around 855 g. each.
Do a first shaping of the dough and let r…

Valentino!

As last year drew to a close, so did the life of my most cherished chihuahua, Rico. I'd had him for almost 16 years and over the past 3 or 4, I watched as he went mostly blind and began suffering with trachea collapse. After 4 visits to the doggie hospital for oxygen in December, he finally had his final ER visit on New Year's Eve and we made sad decision to have him put down. What a way for a year to end. By this time, I had already chosen my "Word of the Year" for 2018 which was Joy and was having trouble figuring out just what was joyful about little Rico's passing. I also decided that he was going to be my last dog because my husband and I are getting older and I didn't want to have a dog that would need to be "passed down" in the event of our deaths. But, every day, I found myself cruising the online breeders for another chihuahua. I visited the local pet shops with their super high priced dogs looking for a replacement for Rico, and had nearly…

Oui Yogurt by Yoplait. Simply DELICIOUS!

Have you guys tried OUI yogurt yet?

OH MY GOSH YOU HAVE TO!! It is DELICIOUS!
This isn't the first jar I've had. Last month we discovered this yogurt at our .99 Store in San Luis Obispo and they were selling it 2 for $1. Yes, you read that right and I'm almost scared to state that on here for fear it will cause a run on the store! I know you guys think that if it's in a .99 Store, something must be wrong with it, but that isn't so. These are in date, sealed properly and absolutely perfect.

Oui yogurt, made by General Mills and Yoplait, currently comes in comes in eight flavors: strawberry, blueberry, black cherry, vanilla, coconut, lemon, peach, and plain.The yogurt is also non-gmo, gluten free and lightly sweetened with cane sugar in the fruited varieties.It is made using whole milk rather than reduced or no fat, a long culturing time and two kinds of fermenting cultures; L. Bulgaricus and S. Thermophilus. I've tried all of the flavors over the last couple of mon…

Living on Less.....WEIGHT, PART 2

How does your morning start? A cup of coffee at home or grabbed from a coffee shop on your way to work? Are you a cereal eater, bagel with cream cheese, yogurt with fruit? Do you skip breakfast? Have you given it any thought at all, or are you a creature of habit? OK, here's a good one... do you look at the box, cup or bag that you took that cereal, yogurt, bagel out of for nutritional information? Now THAT'S an eye opener. 

Suddenly, the pounds start creeping up and you are wondering why. You've always eaten like this and never had to cut back to lose weight. The older you get, the less active you get for the most part, and the more those pounds creep in. 

Then there's the hormonal changes, the crazy hectic lifestyle that comes along with kids and teenagers. And before you know it, it's more than just 10 pounds you have to lose. It's more like 20 to 40 pounds!

Today I'm going to give you a few more dieting ideas to mull around in your head and maybe try. 


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