I’m on my way to BlogHer!
By Elizabeth | July 17, 2008
I’m actually posting this from the Michigan Flyer, a Coach Bus service that goes from East Lansing (one city over from where I live) to the Detroit Airport for, get this, $25.00 each way. It’s saving me gas, having to drive in all that traffic, and having to pay to park! Plus, free WiFi, satellite TV and radio, and an outlet at my seat to plug in my laptop. I’m riding in STYLE, my friends!
I have a Four Foods on Friday post set to publish tomorrow, and I’ll try to post some updates from BlogHer if I get a chance to eat something really special. I am working at the conference, as the Bookstore “Wrangler”, which means, we have a bookstore being run by Barnes & Noble, stocked with books that have been published by bloggers. I helped place the bookstore order and created a schedule for the bloggers to sign their books. So I’ll be in the bookstore during lunch on both days.
Which is great, because working at the conference means getting in for free, but I’m going to miss a VERY SPECIAL GUEST at lunch on Friday-ROCCO DI SPIRITO! He is coming to the conference to MAKE LUNCH for bloggers! Can you believe it?? He is working with Bertolli to introduce a new line of products they have out, and there were a very limited number of spaces for the lunch. Lori from My Wooden Spoon is going, I asked her to get me his autograph :)
So, have a great weekend everybody, I’ll be checking in as I get a chance. And if you happen to be reading this and will BE at BlogHer this weekend, look for me in the bookstore during lunch!
Topics: Blogging, Food News | 1 Comment »
Stumble it!
Menu Monday July 14, 2008
By Elizabeth | July 14, 2008
This week’s meals are easy ones since I am leaving for BlogHer on Thursday. I’m also making recipes with 6-8 servings for my increasingly more hungry boys, you can always halve them to fit your family. I included the Goulash recipe at the end of the post!
Monday: Creamy Chicken and Noodles, steamed carrots, biscuits
Tuesday: Really easy Shepherd’s Pie, steamed corn and peas, dinner rolls
Wednesday: Goulash (see recipe below), tossed salad, garlic bread
Thursday: Baked Chicken Parmesan, spaghetti noodles, steamed frozen peas
Friday: Take Out Pizza night
Saturday: Leftovers
Sunday: Dad’s Choice (Mom will still be in California!)
Goulash Recipe:
Prep time: about 30 minutes, Total cooking time, 1 hr. 40 minutes, Makes 8 servings
2 lbs. lean ground beef
2 lg yellow onions, chopped
3 cloves garlic, minces
3 c. water
2 cans (15 oz. each) tomato sauce
2 cans (14.5 oz. each) diced tomatoes
3 Tbsp. soy sauce
2 Tbsp. Italian seasoning
3 bay leaves
1/2 teaspoon garlic powder (or more, to taste)
1/2 teaspoon black pepper
1 Tbsp. Seasoned Salt (like Lawry’s)
2 c. Elbow Macaroni (uncooked)
1. In a large Dutch oven (the big pot with two handles), cook ground beef on medium high until browned, breaking up into chunks with a nonstick spatula. Drain meat in colander if there’s a lot of grease, return to pot, then add onions and garlic and cook, stirring occasionally, until onions are tender, about ten minutes.
2. Stir in water, tomato sauce, diced tomatoes, soy sauce, and all the seasonings, turn up heat until mixture boils. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
3. Stir elbow macaroni into beef mixture and simmer on low, covered, 25 minutes longer or until macaroni is tender, stirring occasionally to keep macaroni from sticking to the bottom of the pot.
4. Remove from heat, remove the bay leaves with a spoon, then let goulash sit covered until ready to serve, this helps the flavors blend. Serve in bowls with garlic bread on the side and tossed salad.
Enjoy! For more great menu plans, visit I’m an Organizing Junkie!
Topics: Beef, Chicken, Meal Planning, Menu Monday | 5 Comments »
Complete Barbecue Meals for your Family
By Elizabeth | July 13, 2008
It’s shaping up to be another warm day here in Michigan, and the last thing I feel like doing is preheating the oven and cooking something at 400 degrees. Solution? Cookout on the Grill!
The barbecue grill is a wonderful invention. When the weather is warm, you can leave the stove altogether and head outdoors. Here are a few ideas on how to prepare a complete meal for your family using only your barbeque grill. The gas grill has many families grilling out several times a week. Gas grills are convenient and affordable. There are those that come with storage spaces and additional heating elements, making it truly possible to cook an entire meal out on the grill.
One way to cook a meal on your gas barbecue grill is to use grilling packets. Grilling packets are constructed using aluminum foil. With the creation of non-stick aluminum foil, using a grilling packet is healthier and easier than ever. Grilling packets can be used for vegetables and other side dishes. Slice and season the vegetables and lay them in the center of a piece of aluminum foil. Fold the foil loosely over the center of the vegetables, creating a tent. Make a double fold with the two ends to seal the top of the packet. Fold each end inward to create a sealed double fold. Be sure to use heavy foil to avoid tears when shifting the packets on the grill.
Meats can also be placed in packets. Packets allow what’s inside to cook in its juices. The circulating steam cooks the contents without drying them out. Make sure to keep track of cooking times to avoid burning your food. Packets are a good idea when everyone wants the same thing but with slightly different touches. In this instance, each packet becomes an individual serving. Be sure to keep vegetables and raw meats separate to avoid cross-contamination. Bread rolls wrapped in heavy foil can be warmed on the grill. Set them on the warming rack. It won’t take a long time so keep watch.
Gas barbecue grills with side burners add another element to the grilling experience. Rice or beans can be cooked outdoors as well. The saucepan should stay covered to avoid bugs or insects flying into the pot. You can even boil white potatoes for a homemade mashed potato side dish. I would suggest purchasing a grill with side burners. The grill becomes more versatile. Most grills offer an extra prep area on one side. This space can be used to arrange the food as it comes off of the grill. Each person can sit their plate there and have dinner served up with a smile.
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Topics: Personal | 3 Comments »
Four Foods on Friday #37
By Elizabeth | July 10, 2008
This week’s questions for Four Foods on Friday all have to do with parties.
#1. Cake. Buttercream, whipped cream or ice cream?
#2. When entertaining do you use real, paper, plastic or styrofoam dishes?
#3. When hosting a party do you cook, have it catered or go to a restaurant?
#4. Share a recipe that you frequently serve when having a party.
#1-Mmm, cake. The only cake I don’t like is wedding cake, to be honest. I don’t care for the thick, sugary style frosting used on it. I like chocolate cake, preferably with whipped chocolate frosting. I also like German Chocolate Cake (YUM!), and of course, Chocolate Texas Sheet Cake, which I am always being asked to bring to gatherings (see question #4 for the recipe).
#2-The only time I “entertain” is when we have family over for a holiday meal like on Easter or Christmas. We always get out our good china for that. Otherwise, if we have friends over for a cookout or something, we use strong divided paper plates like Chinet.
#3-When I invite family or friends over, Chris and I buy or cook the food.
#4- Chocolate Texas Sheet Cake:
Cake Ingredients:
* 1 cup butter
* 1 cup water
* 1/4 cup cocoa
* 2 cups sugar
* 2 cups flour
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon baking soda
* 1/2 cup sour cream
* 1 teaspoon vanilla
* Frosting, below
* chopped pecans
Frosting Ingredients:
* 1/2 cup butter
* 1/4 cup cocoa
* 1/4 cup plus 2 tablespoons milk
* 1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted)
* 1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15×10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
For more answers to these questions, visit the home of Four Foods on Friday!
Topics: Cakes, Four Foods on Friday | 8 Comments »
Save money and feed your family with leftovers!
By Elizabeth | July 6, 2008
Desperate Cooking for Tight Budgets by Sandra Jensen, reprinted by permission.
Have you decided to cut corners anywhere you can in order to pay bills and save money? Do you need to feed your family this week with little or no money, or the ability to go grocery shopping? Don’t panic! You might just have enough on hand to get through.
Here’s how: Grab paper and pen.
Walk through your kitchen, taking inventory of everything you have in your pantry, refrigerator and freezer, organizing your list into categories, such as meats, vegetables, pasta, etc.
Sit down and think creatively. Consider what veggie and/or pasta you can team with which meat to make a meal. Broaden your normal menu; be brave enough to serve some things you maybe wouldn’t normally serve. Think outside the box and serve breakfast for dinner!
Carefully write out your meal plan for the week, and be diligent to stick to it!
Here are a few kitchen budget-savers I’ve learned:
Eggs can really stretch a dollar! Breakfast casseroles, quiches, or just plain scrambled eggs with cheese are always hits. If you’ve got a handful of hash browns or a potato you can shred up, that will stretch them too. You’d be surprised how just a few slices of bacon, or a piece or two of ham that wouldn’t be enough by themselves can work for a dish like this!
If you’ve saved small amounts of burger, sausage, chicken, pork or bacon and frozen them in baggies, you’re really doing good! Even ½ - 1 lb can be stretched in many dishes to feed a family!
Bisquick (or generic baking mix) is a lifesaver – for pancakes, biscuits, potpies, dumplings, and crusts.
If you have staples on hand such as flour, sugar and oats, you can mix up your own muffins or granola bars for breakfast, sack lunches or snacks for after school or in the car when you’re on the run (lots cheaper than stopping off for fast food!)
Use those lonely boxes of Jell-0 and pudding for desert or stretching lunch boxes. A can of fruit or a little sliced up fresh fruit can jazz up the Jell-O. If you find some Cool-Whip in your freezer, the kids will think you’ve gone all out for them!
Make a pot of soup or a potpie with the little bits of vegetables you have left in the frige or freezer.
Use that rice with some carrots, mushrooms and green pepper to make a stir-fry (almost anything goes!) If you don’t have any meat, use a couple eggs instead.
Think you can’t do anything with one small carton of yogurt? You can make smoothies using it plus a handful of frozen berries, or a banana (over-ripe works best) and a shot of juice or milk.
A can of cream of celery, mushroom, or chicken soup can stretch a little meat a long way! Use it in the crock-pot or for a casserole, serve with a vegetable and some noodles, rice or biscuits and you’ve got a delicious meal!
Think you’ve got nothing for desert? Just a few apples dipped in peanut butter, or some oranges scrubbed and quartered on a plate are great. How ’bout that lone cake mix – make it as is, or add a can of crushed pineapple and brown sugar on the bottom for a pineapple upside-down cake.
Odds and ends of bread, or the crusts you’ve saved in the freezer can now be used for French toast, homemade stuffing or croutons, or bread pudding.
Thinking to toss out the last of that potato chip or Doritos bag? Don’t! Use those crumbs on top of a casserole for added crunch and flavor!
You’ve heard the saying, “Necessity is the mother of invention”? Being desperate in the kitchen is how I’ve come up with these tips. As you stroll through your own kitchen, you too, will concoct clever ways to put delicious meals on your table without breaking the bank.
About the Author: Sandra Jensen is a dollar stretching mother of four boys. She’s learned a trick or two about feeding a hungry family on a budget. Grab her ebook, Freezing It and Loving It, today:
Topics: Menu Monday | 12 Comments »
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