Menu Plan Monday – April 27, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

To see what is on everyone’s plate this week, head over to Laura’s for Menu Plan Monday.  It is so crazy that over 400 people link their menus up now!  If you need purely gluten free inspiration, head over to Gluten Free Goodness who is hosting the Gluten Free Menu Swap this week.  She has picked carob as the theme ingredient.  My kid’s (and mine) favorite chips used to be grain sweetened carob chips.  Yum!  They had a subtle nutty sweetness, but, of course, they are a no-no now (barley grain sweetened) and I haven’t found any carob chips that are gluten and dairy free…  If any one knows of one, I would love to hear about it!

 

 

Hope you all have a great week!  I need to get the freezer stocked up for the upcoming crazy-end-of-the-school-year-activities/summer-sports-starting-up/dance-and-piano-recital insanity that usually marks the month of May.  I would also like to see a nice stock of meals in the freezer for the lazy summer days ahead so I can spend less time in the kitchen (except for all the canning I am planning and hoping for) and more time hanging out with the kiddos.  I especially like to use my crockpot and grill in the summer, so that is the sort of thing I would like to get stocked up on.  If I double a couple of meals a week and freeze the extra, it will be a big help with the busy schedule that is coming up.  I should also get a few personal sized pizzas in the freezer for the usual pizza parties every activity seems to have at the end of the year…  If you are interested in freezer cooking, come back on Friday for Gluten Free-zer Friday.  And if you have a gluten free recipe the freezes great, I would love for you to join in!  

 

Monday:  Orchestra/dance/school meeting/Boy Scouts/finish and email packet for upcoming conference/finish prep and shopping list for conference/send in Girl Scout camp registrations

  Beef braised in wine (slow cooker hold over from last week), sweet potatoes and salad

 

Tuesday: Piano Lessons/prep for conference

   Almond Crusted Chicken and salad

 

Wednesday:  Mom volunteer in school library/Baseball practice/prep for conference

    Mediterranean Patties with dill cucumber sauce, sauteed zucchini (double the patties, and freeze half after forming into the patty shape.)

 

Thursday:  Mom help in kindergarten/Baseball practice/prep for conference

    Gluten Free German Pancakes, fruit, homemade turkey sausage, maple syrup my Boy Scout made!

 

Friday:  Mom Bible study/prep for conference

    Slow Cooker Sweet and Sour Chicken, rice, and salad (freeze a second chicken dish in freezer bag before it is cooked.  Be sure to label as a slow cooker meal…)

 

Saturday:  Teach dairy free class for Galactosemia Conference.  This should be really fun!  I am very excited about it…

 

Restock snack basket with dried banana chips, cereal-nut mix, etc…

 

 

Countdown to the Breast Cancer 3-Day Walk:   17 Weeks Training Schedule for This Week: Monday Rest   Tuesday 3 miles Easy walking Wednesday       15 minutes Moderate cross-training Thursday 5 miles Moderate walking Friday 30 minutes      Easy cross-training Saturday 4 miles Easy walking Sunday 3 miles Easy walking

Gluten Free-zer Friday – Frozen Spinach

Head over to MJ’s for Freezer Food Friday, then if you have a gluten free recipe, come on back and share the fun!

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

I’ve been asked by several people how I put up my veggies and fruits over the summer, so as I go along this year I’ll post what I do for those interested.  Today’s goes great for Gluten Free-zer Friday, as I freeze most of the spinach I put up to use later in the season.

 

With spring here greens, spinach, kale, etc. are showing up in markets for very little cost and starting to sprout in my garden.  Well, barely sprouting, but I have high hopes!  Whatever does not end up in my salad bowl will be frozen and dried.  Dried spinach?  Yep, I dry some spinach every year.  And, yes, a HUGE amount of spinach dries to almost nothing.  The reason I dry some is that dried spinach powder makes a huge flavor pop without weighing down a spinach souffle (dried powdered asparagus is good this way also).  Dried spinach powder can also be added to baked goods (no more than 1/4 cup usually in savory breads, of course) and can be used as a natural colorant instead of green food dye (use only a bit so the spinach flavor isn’t noticeable – no one wants spinach frosting!)  I usually grind my dried spinach leaves into a powder and store in a small canning jar with a lid, clearly labeling the contents.  Honestly, I don’t leave my dried spinach whole usually, as I think I am bit paranoid that someone will wonder what those funny dried leaves are!  Eek!  I mean, really, who dries spinach?  Must be just me…  

 

Anyway, the bulk of my spinach that doesn’t get used fresh, is frozen for later use.  I like to have it on hand for spinach dip, to toss in a meatloaf or spaghetti sauce, or any where a bit of greens are wanted.  I usually store my spinach in 1 1/2 cup portions as this will equal a 10 ounce package of frozen spinach, the size called for in many recipes.

 

To Freeze Spinach or other Dark Leafy Greens:

(NOT lettuce – yuck!  Only greens you would cook)

 

Select young, tender green leaves, if possible.  I like to harvest early in the day before heat from the sun causes the greens to become limp. The amount needed to fill 1-pint is approximately 1 to 1 1/2 pounds.
Wash thoroughly in an ice water bath to remove sand and insects. Rinse. Cut off woody stems and remove damaged leaves. You can leave the leaves whole but I prefer to chopped them coarsely.

Stir-fry spinach without oil and with only the water left on the leaves from washing until leaves are wilted (2 to 3 minutes).   Transfer cooked greens to a large colander placed over a bowl while stir-frying more greens, if necessary.  Allow spinach to cool and drain.  

Transfer cooled greens into freezer safe containers.  (1 1/2 cups will equal a 10 ounce frozen spinach container.) Seal, label and freeze. Leave 1/2 inch headspace in a freezer container or put into a freezer bag, removing all the air possible before sealing.

I have kept and used spinach that has been vacuum sealed 10 to 12 months after packaging, but I think the best flavor for frozen greens is if it is used within 6 months of being frozen.

10 to 12 months at 0ºF. For best flavor, consume within 6 months.

To use:  Add spinach directly to dishes without thawing, for soups, stews, spaghetti, etc.  Allow to thaw and drain if using in meatloaf or hamburgers.  If using in spinach dip or brownies (yes, I am such a sneaky mom!), thaw spinach then squeeze out liquid before adding to recipe.

Measurements for spinach that may help you out:

4 cups leaves = 6 ounces

1lb fresh = 1 cup cooked

15 to 16 oz. can = 1 1/2 – 2 cups

10 oz. bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry 

10 oz. frozen = 1 1/2 cups cooked

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Happy Earth Day!

Do something green today!

Menu Plan Tuesday – April 21, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

This week it looks like we might actually get warm weather – Woo!  That would be nice…  At least so far it has been just warm enough to get things to sprout.  I love going out everyday and seeing what is peeking up out of the ground.  We just found tiny, tiny lilac buds in the back yard this morning!  I’m really excited at how great my seedlings are looking so far…  

What’s on your plate this week?  Head over to Laura’s for Menu Plan Monday.  With over 300 menus linked, you are sure to find some inspiration!  The Gluten Free Menu Swap is hosted this week by Asparagus Thin.  She picked rhubarb for the theme this week.  I love rhubarb, but we don’t have very much of it yet.  My rhubarb is only about 4 to 5 inches tall so far.  Cute, but not big enough for cutting yet.  However, I do have some in the freezer that should be used up, so I’m good to go!  I can make Rhubarb Strussel Muffins to get my rhubarb fix.  And the best part?  Well, my husband hates rhubarb with the deep burning passion of a thousand suns.  Weirdo…  So, more for me!  Woo!

On another note, Erin, the 5dollardinners mom, will be on Rachel Ray today!  I am super excited for her!  Guess what I’ll be watching at 2:oo?  Her blog is fantastic and great for those of us looking at trimming our costs at dinner time.  She follows a lot of the same principles I do to cut down on costs at the check out.  She also does GFCFSF (gluten free, casein free, and soy free) for her boys and has a site gfcfsf.net that she just started at the end of last year to share information on that.  I checked her site for some inspiration this week and have the links below.  

This week I will also be experimenting with some yummy juice I received from POM Wonderful.  Thanks, guys!  I had no idea they had a recipe section on their site which has some really nice things to try.  After I make a recipe from there, I will let you know how it turns out.  I already love to use pomegranate juice as a coloring for cakes and frosting (a VERY small amount makes a huge pop of color), and the seeds are so lovely and tasty on a salad, but I am looking forward to some new ideas.  So far the Persian Chicken in POM and Walnut Sauce, smoothies (using almond milk or my coconut yogurt and frozen banana pieces), and the POM syrup is catching my eye…  Oooo, jelly, too!   

Monday:  orchestra day/dance/Boy Scouts/mommy teach a class

    Daddy cooked:  Hamburgers, veggies and fruit

Tuesday:  Piano lessons/baseball practice starts

  Persian Chicken in POM and Walnut Sauce (replacing the flour with a gluten free flour blend – not a bean based one) and serving over quinoa or rice, and steamed veggies 

Wednesday:  Mommy volunteer in school library

    Slow cooker pot roast (probably braised with sweet onions, LOTS of garlic and some red wine), salad and pureed cauliflower 

Thursday:  Mommy help in kindergarten class/baseball practice

    Cranberry Pork Chops with Sweet Potatoes  (this will also be featured on Rachel Ray’s show here) and salad  (this is a crock pot meal.)

Friday:  Mom’s Bible study/possible big girl sleep over here/son at a half birthday party

     Chicken stir fry, rice, and salad      

Saturday:  

      Ginger Sweet Potato Chicken Bake and salad

Countdown to the breast cancer 3-day walk: 18 Weeks

Your Training Schedule for This Week:

Monday	Rest
Tuesday	3 miles	Easy walking
Wednesday	15 minutes	Moderate cross-training
Thursday	5 miles	Moderate walking
Friday	30 minutes	Easy cross-training
Saturday	7 miles	Easy walking
Sunday	6 miles	Easy walking

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Don’t forget to come back Friday for Gluten Free-zer Friday~ See you then!

Catch you tomorrow…

 

I am finishing last minute prep for a class tonight, so I’ll be getting my menu plan up tomorrow when I have a bit more time to get to it.  See ya then!

 

Tonight Daddy’s cooking hamburgers!

Gluten Free-zer Friday – Swedish Meatballs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

Head over to MJ’s for Freezer Food Friday. 

 

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

Swedish Meatballs

(serves 8 – I like to double this to eat one, and freeze one for our family)

 

1 pound ground beef

1 pound ground pork

3 cups dry, finely ground gluten and dairy free bread crumbs

3 cups milk substitute (almond, rice, etc.), divided

4 eggs

4 cloves garlic, minced

salt and pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground alspice

3 tablespoons olive or coconut oil

2 tablespoons corn, arrowroot or tapioca starch

3 cups beef broth

 

For serving:  Gluten-free noodles, fresh chopped parsley, lingonberry sauce…

 

Preheat oven to 475 degrees.

 

In a large bowl, mix bread crumbs and  1/2 cup of milk substitute and eggs.  Allow to soak for a couple of minutes.  Add beef, pork, garlic, 2 teaspoons salt and 1/2 teaspoon pepper, nutmeg and allspice.  Mix until combined.

 

Using a tablespoon, scoop up a rounded amount and form mixture into meatballs.  Place meatballs on two rimmed baking sheets.  Alternatively, you can place the meatballs on a cooling rack set on the baking sheet to allow the fat to drain (this is what I do).  Bake meatballs for 8 to 12 minutes until cooked through, checking them partway through and rotating the pans.  Allow meat balls to cool, then divide into 2 separate freezer containers or freezer bags.

 

To make sauce, heat oil in a saucepan, over medium-high heat.  Whisk oil and add starch to oil while whisking, cooking starch and oil together not letting mixture brown.  Still whisking, slowly add the last cup of milk substitute and beef broth, whisking until smooth.  Bring mixture to a boil, then reduce heat and simmer until thickened slightly.  Allow mixture to cool then divide sauce into the two freezer containers.  Gently mix sauce with the meatballs, remove air from the freezer bag or container, seal and lable.

 

To serve:  If having right away, do not allow meatballs and sauce to cool.  Mix meatballs and sauce and serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

 

If frozen:  Thaw meatballs and sauce.  Reheat in sauce pan, stirring carefully to not break apart meatballs, adding water or milk substitute as needed to thin sauce.  Serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

Menu Plan Monday – April 13, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

 

I hope everyone had a good weekend.  Ours was great, getting to hang out with each other, making Easter Story cookies, going to church, and Easter dinner…  So nice.  My kid were fabulous helpers getting everything ready for Easter dinner.  I couldn’t have done it without them.  Thanks, guys!

 

 

Head over to Laura’s for Menu Plan Monday and see what is on everyone else’s plate this week.  For the Gluten Free Menu Swap, Gluten Free Goodness is our lovely host this week.  She has chosen flax as the theme ingredient.  I will be using a lot of flax this next week or so.  We egged it up for Easter and I feel a need to do our baking egg-free for the nest week to balance it our!  Flax seed is my usual go to for binding in egg-free baked goods.  I usually use golden flax in my baking as my littlest one is so picky – the golden flax really blends in…

Monday:  orchestra day/ Boy Scout family game night (daddy is going)/Middle school orientation night (mommy is going)/presoak beans for tomorrow’s dinner

    Apricot Glazed chicken Breasts, salad, and Roasted Asparagus (asparagus left over from Easter dinner)    

 

Tuesday:  MCA testing for the big kids/piano lessons start up again/make gluten free bread for lunches/make coconut yogurt

    White bean and ham soup in slow cooker, salad, gluten and dairy free scones (ham bone and leftover ham from Easter dinner)

 

Wednesday:  MCA testing for the big kids/Mom volunteer in library

    Non-dairy “quesadillas”  with refried black beans, zucchini and salsa with veggie sticks and dip

 

Thursday:  Mom help in kindergarten class/Daisy meeting at our house

    Roasted fish, salad, stir-fried garlic almond green beans

 

Friday:  Mom Bible study

    Pizza night with salad and all the fixin’s

 

Saturday:  Big guy at youth group event/littlest one’s birthday party with friends!

 

Also this week:  Prep for upcoming class and conference, check seedings daily, bake pink and chocolate cupcakes for upcoming birthday party, plan games/craft for party, plan Daisy meeting with my co-leader, get 15 hours data entry typing done, etc., etc., etc….  Oh, and hide the leftover jelly beans!

 

Countdown to the 3-Day Walk: 19 Weeks

Your Training Schedule for This Week:

Monday	Rest
Tuesday	3 miles	Easy walking
Wednesday	15 minutes	Moderate cross-training
Thursday	5 miles	Moderate walking
Friday	30 minutes	Easy cross-training
Saturday	6 miles	Easy walking
Sunday	5 miles	Easy walking

 

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Spring-time is Muppet time!

 

 

One Step into Spring

(Leo Sayer and Julie Andrews – hee, hee!)

 

(Nice hat, Kermit!)

Birthday number SIX! (Animal of the Muppets cupcakes)

My littlest sweet-pea turned six yesterday and asked for Animal (from the Muppets) cupcakes.  They turned out alright, however I thought they mostly looked like Elmo with a uni-brow and teeth…  After watching some Muppets after dinner (we have seasons 1-3!), I realized  that Animal’s nose was shaped wrong and he should have an orange lower lip by his teeth.  Oops!  Well, close enough when it’s made of chocolate cake!  The important thing was that my birthday girl liked them and they were tasty.

 

Happy birthday, hunny-bear!  Love you, ya little Wild-Thing!

 

C is for cupcake that’s good enough for me!

Menu Plan Monday – April 6, 2009

Hello!  I hope things are looking like spring in your neck of the woods.  It has been pretty wintery here, but today is sunny, so I am hoping for more spring-like weather soon!  This week is another crazy work week for me (typing – so much typing!!), but I do have some fun to look forward to.  My sweet little monkey will be six tomorrow.  I don’t know why I am am always surprised with how fast the time goes, but I am.  She is becoming quite the big girl!  (…sigh…)  Of course, that does mean cupcakes tomorrow…  Woo-hoo!

I also will be walking to train for the Twin Cities Breast Cancer 3-Day Walk that will be held August 21 – 23, 2009.  For the past few weeks I have posted my “training schedule” and will continue to do so, so you can see what it takes to get ready for the walk.  For those of you who may not be familiar with the 3-Day walk, it is a 60-mile walk over the course of three days. Net proceeds benefit Susan G. Komen for the Cure and National Philanthropic Trust, funding important breast cancer research, education, screening, and treatment.  In order to walk in the event (15 to 22 miles a day for 3 days, totaling 60 miles in 3 days), I must raise $2,300.00  and train to get ready to do the walk.  Why would I want to do such a thing?  Well, I have know a few people affected by breast cancer and it seems more and more are every year – my step mother, a couple of other friends, etc.  My mother-in-law is currently battling breast cancer, also.  

But honestly, the reason that is spurring me on the most is my dear friend Cari.  She is an amazing friend and the fight she and her family are facing due to her cancer breaks my heart.  The form of breast cancer she has (triple negative breast cancer) definitely needs more research so a better understanding of effective treatments can be found.  I know there is very little I personally can do about what she is going through, but if by doing a little walk, I can help to raise money toward research so other families don’t have to experience what she is going though, then that IS something I can do.  

Here is Cari a couple of years ago at the party celebrating her receiving her Master’s opening a gift from me of measuring spoons (why?  Well, a bunch of us made cookies and marinades at her house and the girl had no measuring spoons?  AT ALL!  Huh?  It was pretty funny!)  

Cari and her family.

 

If you would like to find a walk near you to participate in, check out the3day.org website.  They are being held all over the country.  If you would like to help me reach my fund raising goal for the walk I am doing, please go here.  If you choose to donate, please let me know if there is someone you would like me to walk in honor of.  I am making ribbons with people’s names on them who have or are currently fighting breast cancer to attach to my pack for the walk.  

*   *   *   *   *   *   *   *   *   *   *   *   *   

 

Now onto menu planning…

 

Head over to Laura’s for Menu Plan Monday.  Her daughter is having a birthday this week, too!   Celiacs in the House is hosting the Gluten Free Menu Swap this week and she has chosen salads as the theme ingredient.  I am completely jealous that she has chives poking up already.  I can’t wait for that!  I am making the delicious sounding salad she has a recipe for (without the feta).  Thank you for sharing it, Wendy!

 This week I will also be getting things ready for Easter.  Lot’s of yummy baking is heading my way.  One of the things we will be making are Easter Story Cookies.   For those of you interested, here is an article on natural egg dyes.

 

Gluten Free-zer Friday will be not happening on Friday this week due to Good Friday.  Have a good Easter everyone!

Monday:  Orchestra day/dance class/Boy Scouts/Girl Scout leader meeting

    Egg bake (with broccoli and ham), hash browns, and fruit

Tuesday:  My littlest one’s birthday!!

    Birthday girl’s choice:  Hot dogs, french fries, sugar snap peas and strawberries.  For dessert:  chocolate cupcakes decorated like Animal from the Muppets!

Wednesday:  Mom volunteer at school library

    Chicken Stir Fry over quinoa and fresh spinach salad

Thursday:  Mom help in kindergarten classroom/Junior Girl Scout meeting

    French Dip Sandwiches with  ABC salad (apple, bok choy and carrot) (We didn’t have this last week, so here it is again.)

Friday:  No school/Good Friday service at church

    Broiled fish with lemon and  Herb and Rice Salad

 

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Countdown to the 3-day Walk: 20 Weeks

Your Training Schedule for This Week:

Monday	Rest
Tuesday	3 miles	Easy walking
Wednesday	15 minutes	Moderate cross-training (playing Wii with the kids counts, right?)
Thursday	4 miles	Moderate walking
Friday	30 minutes	Easy cross-training
Saturday	6 miles	Easy walking
Sunday	4 miles	Easy walking