November 5th, 2008
So those that know me know that I can be cheap. Â Not all the time. Â For example, I am using disposable diapers instead of cloth diapers. Â Probably only because I only have access to a washing machine once a week but I must admit that I like using disposable. Â You only have to deal with the “yuck” once. Â So I’ve been researching making my own baby food because I just can’t stomach the idea of buying those jars of preservative rich baby food. Â I’ve also been to enough baby showers where you have to smell and taste to guess what the food is. Â Gross!!! Â I am also a control freak. Â I want to know what I am really feeding my baby. Â So yesterday was my first attempt to mass produce some baby food. Â I steamed carrots in the new steamer bags (awesome by the way since to get the most nutrients don’t cook veggies in water). Â Then I added a bit of water and blended it into a smooth texture. Â Next I filled an ice cube tray with my carrot mush and froze them overnight. Â This morning, they popped right out and I placed them in good freezer bags. Â Now when I want Abby to have some carrots, I just take a carrot cube out and let it defrost.
My next goal is to start making my own rice cereal. Â Something just makes me cringe about the packaged cereal that I buy. Â Eventually, Paul and I would like to purchase the Nutrimill which would let us grind our own wheat and anything else such as rice to make nice rice flour. Â We’ll have to save up for that or maybe we’ll get enough Christmas money for that
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September 9th, 2008
So I have tons of beans that I need to use up. Â If you have a good recipe, I would love to hear it. Â Tonight I made white chili…yummy.
White Chili Recipe
INGREDIENTS
- 1 lb large white beans, soaked overnight in water, drained
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped (divided)
- 1 Tbsp olive oil
- 2 4-ounce cans chopped green chilies
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 cups diced cooked chicken
- 3 cups grated Monterey Jack cheese
- 1 jalapeno or serrano pepper, chopped (optional)
METHOD

1Â Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.Â
2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3Â Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
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August 25th, 2008
Butterscotch oatmeal bars…oh they are so delicious. Â I confess that I could not stop eating them. Â It went beyond chocolate (amazing huh?)! Â Here is the recipe but I warn you that they are too good!
Fudge (Butterscotch) Oatmeal Bars
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Preheat oven: 350Ëš
Uses 15 x 10 pan or several smaller ones.
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Crust:
1 cup butter or margarine
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3 cups oats
1 teaspoon soda
1 teaspoon salt
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Cream butter and sugar. Add eggs and vanilla.Â
Mix dry ingredients and add to creamed mix.Â
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The mix needs to be easy to press into pan with hands (not sticky)
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Filling:
1 12oz. package chocolate chips (or butterscotch)
½ teaspoon salt
2 Tablespoons butter
1 can sweetened condensed milk
2 teaspoons vanilla
1 cup nuts (optional)
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Melt chips with butter and milk. Add salt. Remove from heat and add vanilla and nuts.
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Spread 2/3 oat mix in a greased 15 x 10 x 1 pan. Cover with chocolate mix and then dot or swirl with the rest of the oat mix. Bake at 350˚ for 25 minutes. Do not overbake.
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Oat mix can be doubled but use only 1 batch of filling.
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