Recipe: Braised Chicken in Tomato Sauce

Today started as one of those gloomy days.  Clouds blanketing the sky with the feel of water in the air.  When these days hit, I usually crave something that just hugs the inside of my belly.  Today, I was craving pasta with a slow cooked red sauce....specifically, a tomato sauce braised chicken drumstick over whole wheat spaghetti.  Can you feel it just thinking about it?  You know....the belly hugs.....

This is one awesome recipe....tender chicken, flavorful tomato sauce, wholesome whole wheat noodles.....who could ask for more?!

Braised Chicken in Tomato Sauce

1.5 pounds (approximately) of chicken drumsticks
1 onion (diced)
2 carrots (diced)
2-3 cloves of garlic (minced)
1 can of diced tomatoes (14.5 oz)
1 can of tomato sauce (14.5 oz)
2 tablespoons of extra virgin olive oil
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
Salt and black pepper to taste
1 package of whole wheat spaghetti noodles

1.  Heat 1 tablespoon of the oil in a medium to large pot over medium/medium high heat.  Salt and pepper the chicken drumsticks.  Once the oil is hot, sear the chicken drumsticks so the chicken juices seal in.  Do this in two batches to avoid overcrowding the pot.
2.  Once the drumsticks have been seared, discard the remaining oil.  Add the other tablespoon of oil and heat over medium heat.  Add the onions and carrots to the oil.  Saute until translucent.  Add the garlic and saute for 2 more minutes.  Stir in the diced tomatoes, tomato sauce, basil, oregano, and more salt and pepper (to taste).  Nestle the chicken drumsticks in the sauce.  Simmer over low to medium heat for 1 hour or until the chicken is very tender.
3.  Fill a large pot with water and bring to a boil.  Add a tablespoon of salt to the water.  Add the whole wheat spaghetti noodles and cook according to the time stated on the package.
4.  Serve the chicken and tomato sauce over the noodles.  Accompany this recipe with a salad for nutritious and balanced meal.  I paired it with a watercress and radicchio salad drizzled with a plum vinaigrette.

Recipe: Homemade Butter and Buttermilk

Lately, I've been trying to teach Liam where food comes from and how it's made.  We've been having loads of fun cooking and shopping together.  That's what sort of led me to making our own butter.....that and the fact that the cost of organic butter from pasturing cows is really outrageous.  I figured if I could save a handful of change, then, I'd be happy.  Plus, this became an educational experience for Liam which is always a good thing.

The cool thing about making your own butter is that you also end up making your own buttermilk.  Since we use buttermilk pretty frequently in our recipes, I was thrilled to learn this.....and yes.....I just learned that buttermilk is the leftover stuff from butter.....so a learning experience for me as well!

Homemade Butter and Buttermilk

1 pint of heavy cream (we used organic cream from pasturing cows)
Very cold water
Salt to taste (optional)

1.  Place the bowl of your stand mixer in the freezer for about 15-30 minutes.  Make sure both the bowl and the heavy cream are cold to help the butter making process.
2.  Using the stand mixer, pour the heavy cream into the bowl.  Mix for about 10 minutes.  First, the cream will turn into whipped cream.  Then, you will notice that it turns into what looks like cottage cheese.  When it is done, you will see that there are large yellowish chunks of butter surrounded by a milky liquid.  The butter will look like the stuff you see in the store but in chunk form.
3.  Using a fine mesh strainer or cheesecloth, strain the butter chunks from the liquid (which is buttermilk).  Store the liquid for later use in recipes that call for buttermilk.
4.  Place the butter back into the stand mixer bowl.  Add about a cup or two of very cold water.  Mix again for another couple of minutes.  Strain.  Repeat this step 2-3 times.
5.  In a container that has a tight cover (ex: Mason jar or very tight fitting glass Tupperware), spoon about a tablespoon of the butter into the container and press it in very tightly.  Drain off any liquid that gets squeezed out.  You can mix in little bits of salt during this step if you prefer salted butter.  Repeat until all the butter is pressed into the container.

There you have it!  You very own homemade butter and buttermilk.  Not only does the butter and buttermilk taste amazing and fresh, but you can also use this as a fun activity for your kids.  Enjoy! 

Recipe: Wheat Apple Muffins

Lately, things have been pretty hectic around our house.  The weather's been really nice, so I've been trying to maximize how much time Liam and I are playing outdoors.  That means there's been less time to cook since I've been trying to get us out the door very early. 

With the decrease in time for breakfast, I decided that making a batch of muffins would be a smart move.  That way a nutritious breakfast would be ready for us in the morning when we were pressed for time.  These muffins freeze very well if you'd like to make a large batch to use later.  Just defrost on the counter or pop them in the oven/microwave if you'd like them warm.

Wheat Apple Muffins
(makes 12 muffins)

1 1/4 cup of whole wheat flour
3/4 cup of all purpose flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup of unsweetened applesauce (I like to make my own with Granny Smith apples)
3/4 cup of buttermilk
1/3 cup of natural sugar
1/4 cup of honey
1/4 cup of canola oil
2 large eggs (beaten)
1 teaspoon of vanilla extract
1/2 cup of walnuts (chopped)
1 Granny Smith apple (peeled, cored, and diced into 1/4 inch chunks)
Butter or cooking spray for greasing muffin tins

1.  Preheat the oven to 400 degrees F, and grease muffin tins.
2.  In a large bowl, mix together most of the dry ingredients (both flours, baking powder, baking soda, cinnamon, salt).
3.  In a small bowl, whisk together the wet ingredients (applesauce, buttermilk, honey, oil, eggs, vanilla) and the natural sugar.
4.  Add the wet ingredients to the flour mixture.  Mix until just combined.  Fold in the diced apples.
5.  Fill the muffin tins up to the top.  Sprinkle each muffin with some of the chopped walnuts.
6.  Bake for 20 minutes or until a toothpick comes out clean when inserted into the center of the muffin.

Recipe: Baking Powder

Baking powder??  Why would you need a recipe for baking powder when you can just buy it at the store?  Well, some of the stores don't carry aluminum free baking powder.  If you happen to live in an area where this is common, you can just make your own.  There area also times when I'll realize that I'm out of baking powder or when I just can't make it to the store in time.  That's when I break out the homemade baking powder recipe.

Baking Powder

1 teaspoon of baking soda
2 teaspoons of cream of tartar

Mix the ingredients together, and use in any recipe that calls for baking powder.

It's really that easy!

Avoiding the Eating In Doldrums

Limiting eating out can be hard at times.  Eric and I used to love trying out new restaurants and experiencing the flavors from around the world.  When you're living on one income, that sort of lifestyle becomes rather difficult. 

When we realized that we wouldn't be able to eat out as often, it really was like breaking a bad addiction.  We would go a couple of weeks without eating out and feel so accomplished.  Then, we would "binge eat out" by spending the following weekend trying several new restaurants.  The problem with us going to restaurants is that we like the more expensive ones.....and that's just not in the budget.

After trying everything under the table to stop this expensive habit, I realized that there were a few effective methods that really helped us get this "addiction" under control.  Hopefully, these methods are just as effective for others. 

First, try having theme nights at home.  Pick a part of the country or another country all together.  Look up recipes, and get creative.  I find that this takes away the routine-ness of making dinner.  It's fun, and it allows you to get to know other cultures through their food.

Second, pull out a specified amount of money from your total budget (ex: $60) and make that your monthly budget for eating out.  Don't allow yourself to go over that amount.  If you have to, you can actually take that money in cash and put it into a safe place like your valuables safe.  If you prefer restaurants that cost a little more than that allotted amount of money (like we do!), you can save it for the following month making your budget double what it was. 

Last, try new ingredients.  Sometimes, I'll walk through the grocery store and pick a couple of vegetables or fruits that I've never tried before if I see that they are on sale or cheap.  Then, I'll do a search on the Internet for recipes using those ingredients.  I love doing this, because it allows me to discover new ingredients and new tastes.

If limiting eating out is something that you and your family struggle with, maybe these methods could help to alleviate some of that temptation as it has for my family.  Once you start the eating in habit, it eventually gets easier.......and over time, you won't even feel the urge to go out to eat as often.....making your wallet much happier!

Recipe: Strawberry Milk

Ahhh....strawberry milk.  My guilty pleasure.  For me, there are few things that are better than a big glass of sweet strawberry milk.  I remember being pregnant with Liam and feeling the need to drink strawberry milk every day.  On my way to school, I would leave home 15 minutes early just to buy one of those yellow plastic bottles with the bunny on it.....filled with well over a serving of sugary artificial strawberry milk.

While surfing the web, I came across a recipe for homemade strawberry milk.  Why had I not thought of that before??  And....who knew that it would be so simple and delicious?!

Luckily, I happened to come across a great strawberry sale ($0.99 for one of those plastic cartons).  I took this as a sign to make some homemade strawberry milk for me and the rest of the family. 

Liam loved this so much that he cried when he realized that his cup was empty.  Now, that's what you call good!!  I made a couple of modifications to fit my family's preferences.  If you're a strawberry milk lover like myself, I highly recommend making your own strawberry milk instead of buying the powdered version.....it truly is a step above the rest!

Strawberry Milk 
(Adapted from theKitchn)

1 cup of strawberries (green tops cut off and halved)
1/2 cup of raw sugar
1 cup of water
Tiny dash of kosher salt
Milk (whole, reduced fat, low fat, skim...whatever your preference)

1.  Combine the strawberries, sugar, water, and salt in a small saucepan.  Bring the mixture to a boil.  Continue boiling for about 10-15 minutes or until it has reduced to a thin syrupy consistency.
2.  Strain the strawberries out of the syrup.  Keep the strawberries for use in other recipes such as waffles.  Allow the syrup to cool.
3.  In a glass of milk, add the syrup until you reach your desired sweetness.  I suggest using 1% milk or a higher fat milk.  Skim milk will work, but it just doesn't have that same creaminess.
4.  Serve with a side of nostalgia.

Mommy Money Making Tip: Sell, Sell, Sell!

If you're anything like me, you usually have something stored in the closet that you don't use anymore.  I don't know how many times I've convinced myself, "I'll probably need that later."  I repeat that line in my head over and over only to find that I end up never using it.

Before my family and I downsized to a smaller living area, I used to have ridiculous amounts of items in storage.  After being forced to reduce our storage items, I realized that, most of those things that I thought I needed, I really didn't need.....or even want after they were gone.  We had 2 large yard sales and were able to add a good chunk of cash to our income.

On top of yard sales, you can sell items back to various businesses such as consignment stores.  Every season, I take the items that Liam can no longer use and sell them to the local children's consignment stores.  I use that money to add to our savings.  Now, don't think that I just get rid of everything that Liam has outgrown.  I have kept a select number of his clothes (the ones that have strong personal value) that I will later turn into a clothing quilt.  That way the clothing will still be able to be used without just sitting in a dark space in the closet or attic.

When it comes to storing items, be selective.  Ask yourself if you're truly going to need this later.  There are many items that lose their value as time passes, stop working if not being used, or end up becoming completely outdated like clothing or a computer.  If you sell these items before they lose their value, you can actually make money off of something you may end up throwing away many years later.  Also, be honest with yourself.  Are you really going to need this or are you holding on to the memory?  It's fine to keep things that are near and dear to your heart, but things become a little overwhelming when most things can have a emotional value placed on them.  If you find that almost everything is hard to let go, give yourself a maximum number of items you can keep and stick with that limit.  Sell the rest to give you and your family some extra money to make new memories....like that family vacation you've always dreamed of.

Recipe: Black Bean and Potato Casserole

Recently, I came across an amazing deal for Russet potatoes.....$1.99 for a 10 lb. bag!!  We don't eat a lot of white potatoes, but I just could not pass up that deal.  Needless to say, I had to come up with several different recipes to use up that very large bag for our little family of 3.  One of the recipes that I created was this black bean and potato casserole.  It uses flavors from the Southwest and ingredients that are very easy to find.

Black Bean and Potato Casserole

3-5 Russet potatoes (3 if they are large/5 if they are smaller.....thinly sliced in rounds)
8 oz of low fat Monterrey jack cheese (shredded)
1 1/2 cups of black beans (cooked)
1 can (14.5 oz) of diced tomatoes
1 onion (diced)
1/2 of a red bell pepper (diced)
2 cloves of garlic (minced)
1 tablespoon of extra virgin olive oil
1 tablespoon of chili powder
1 teaspoon of cumin
1/4 to 1/2 teaspoon of kosher salt
1/8 teaspoon of black pepper
1 large handful of fresh cilantro (roughly chopped)

1.  Preheat the oven to 375 degrees F.
2.  Heat the olive oil in a large pan over medium heat.  Add the onion, bell pepper, and garlic.  Saute for about 3 minutes.
3.  Add the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper to the pan.  Simmer for 5-6 minutes so the flavors blend.  Stir in the cilantro.  Immediately remove from the heat and set aside.
4.  Steam or boil (I prefer steaming to retain the nutrients) the slices of potato for 3 minutes or until it is partially cooked.  You don't want to cook the potatoes all the way in order to avoid mushy potato layers in the casserole.  Remove the potato slices from the pot and set aside.
5.  Grease an 8 x 8 casserole dish.  Ladle 1/3 of the black bean mixture in the casserole dish.  Make sure that the mixture is spread out evenly.  Put a single layer of the potato slices on top of the black bean mixture.  Ladle half of the remaining black bean mixture on top of the potato slices.  Sprinkle 1/3 of the cheese over that layer.  Continue by placing another single layer of the potato slices.  Spread the remaining black bean mixture on top of that.  Sprinkle that layer with half of the remaining cheese.  Finish with the last layer of potato slices topped with the last of the shredded cheese.
6.  Bake for 30-40 minutes or until the top is a light golden brown.  Serve with a dollop of reduced fat sour cream.

Recipe: Vegetable Lasagna

Last night, I decided that I needed to clear a few things out of my pantry and fridge.  I found half of a box of lasagna noodles, half of a red bell pepper, half of an orange bell pepper, 1 zucchini, a red onion, and one bunch of kale.  After seeing these ingredients, I thought, "Why not try a vegetable lasagna?"  I gave it my best try, and I'm glad I did.  The result was a creamy, cheesy, vegetable-y lasagna that really hit the spot.  I hope that you and your family will enjoy this recipe as much and my family and I did!

Vegetable Lasagna

6 lasagna noodles
1 bunch of kale (stems removed and roughly chopped into pieces)
1 bell pepper (red, orange, yellow, green....or a combination of 2.....diced)
1 red onion (diced)
1 zucchini (diced)
3 tablespoons of butter or butter substitute (Smart Balance)
1/4 cup of all purpose flour
3 cups of skim milk
3 cloves of garlic (minced)
2 cups of low fat cottage cheese
1 large egg
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
8 ounce package of low fat mozzarella (shredded)
1/4 cup plus 1 tablespoon of grated Parmesan
Kosher salt to taste
1 tablespoon olive oil and more for drizzling

1.  Boil the noodles in liberally salted water for the amount of time stated on the box.  Once cooked, drizzle a little bit of olive oil on the noodles to prevent sticking and set aside for later use.
2.  Heat 1 tablespoon of olive oil in a large pot.  Add the kale, bell pepper, red onion, and zucchini.  Salt to taste.  Saute until soft.  Remove the vegetables from the pot and set aside for later use.
3.  In the same pot that you used for cooking the vegetables, heat the butter.  After the butter has melted, add the flour and stir.  Cook the flour for about 1-2 minutes just to get the raw flour taste out.  Whisk in the milk and garlic.  Cook over medium heat until thickened.  Salt to taste.  After the sauce has thickened to a nice gravy consistency, add the 1/4 cup of Parmesan and stir until combined.  Set aside for later use.
4.  In a small bowl, combine the cottage cheese, egg, dried oregano, and dried basil.  Mix until combined.  Set aside for later use.
5.  In an 8x8 glass casserole dish, begin layering the lasagna.  Start with a ladle full of sauce.  Then, put a layer of noodles (cut the noodles to size....you should be able to use only 2 noodles per layer).  Top the noodles with half of the cottage cheese mixture.  On top of that, sprinkle a third of the shredded mozzarella.  Spread half of the veggie mixture for the next layer.  Spread a third of the remaining white sauce on top of the vegetables.  Repeat for the second set of layers.  End with a layer of noodles.  On top of the last layer of noodles, spread the last third of the white sauce.  Sprinkle the top with the remaining mozzarella and the 1 tablespoon of Parmesan.
6.  Bake for 45 minutes.  Serve once the lasagna has had a chance to cool a bit.