Yummy Homemade Black Bean Soup

It is a cold crisp (not raining!) type of day. The kids are bored with the lunch menu as of lately (been pretty slim choices due to the holiday and being sick) so I decided to come up with something they might enjoy...a soup! Yes I know sound boring also but it wasn't! They were smacking their lips begging for more and the best part was that it was so simple and easy my kids could have done it!! Recipe below.

Black Bean Soup (Serves 2 - 1 1/2 c each)

Ingredients
1 1/2 c broth (chicken or veg - homemade or store bought)
1 can black beans (or 16 oz of homemade black beans)
1/4 c salsa (homemade or store bought)
2 oz Velveeta cheese or 2 slices of Kraft cheese (Experiment with various cheeses!?)

Directions
Blend the broth, beans and salsa in the blender (I used the soup option on mine) until smooth.
Transfer to a 1qt or more pot, cook for 5 minutes or until starting to bubble.
Add cheese, stir until melted.
Serve and enjoy!

It was so simple my oldest wanted to do it so he could have seconds! =-)

Until later...

Sloppy Joes with Homemade buns

Have masses to feed? Ok so I don't really the masses to feed, but I do feed 2 growing boys and a husband! I made homemade buns for our sloppy joe recipe. I was told last night that "This is the best meal you have ever made mom!" by my oldest. So not only hubby approved but kid(s) approved. These can be made veg'n (as I am veg'n), rather than using ground meat use tempeh or Veggie crumbles (I prefer Quorn crumbles).

Sloppy Joes

Ingredients

• 1 lb ground meat (turkey, beef or if veg'n use crumble or tempeh)
• 1 tablespoons mustard
• 1 can of tomato paste
• 12 ounces of water (use the tomato paste can, fill it twice)
• Choice of herbs (I used onion powder, garlic powder, parsely and oregano)
• Pinch of sugar
• salt & pepper to taste
• Cheese of choice

Directions

• In a large pan, fry meat with spices you like (if using tempeh or crumbles add a smidge of oil to keep it from burning cook per instructions on package).
• Once meat is cooked and drained (no need to drain if using tempeh or crumbles) add the mustard, tomato paste, water, choice of herbs (yes I lightly season the meat then add more herbs for the sauce), pinch of sugar, salt & pepper.
• Lower heat and simmer for about 8-10 minutes.
• Scoop onto buns and add cheese of choice.
• Enjoy!

Homemade buns!

Now that things are semi dying down. I still homeschool, help with a Co-op, make most of my families foods, sugar flowers, cakes and crafts lol.

I wanted to make buns, seriously the cost of buns at Whole Foods or Trader Joes is just plain expensive. I refuse to put high fructose corn syrup and all the preservatives in our bodies. So that led me on the hunt for a bun recipe!

It took a few attempts finding one that I wanted. I wanted it to be quick, you know the kind you mix and bake pretty much. I scored! Below is the recipe I found and my family loves!


I went with the following recipe from Taste of Home, I did find another that uses a mix (wheat and white) that I might try but for now this works!

Homemade Buns 

Here is a picture of the buns cooling...they were devoured shortly after!

Prep: 20 min. + resting Bake: 10 min.

Yield: 12 Servings      

10 30

Ingredients

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable or olive oil
• 1/4 cup sugar or honey
• 1 egg or egg replacement
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Yummy Yummy Creamy Cheesy Scalloped Potatoes

It has been a while, summer and another project I am working on has kidnapped me! So anyways...

I was on the hunt for a scalloped potato recipe. I am all about what I can make (easily & quickly) without compromising our budget (also without the additives from boxed stuff). That being said, I just couldn't find one I liked so I just decided to go for the gusto! This made quite a bit, but I would double it and freeze half of it for another night!

(excuse the missing spot down there...they were just too yummy to not taste before dinner! HAHA!)
Creamy Cheesy Scalloped Potatoes

Preheat oven to 350°F.

Ingredients

5 cups sliced thinly Potatoes (I used the mandolin to do this, you can use the food processor)
4 tablespoons Butter
4 tablespoons All-Purpose Flour
2 cups of Heavy Whipping Cream
1 1/3 teaspoons salt
Dash of ground Pepper
2 cups shredded cheddar/monterrey jack - reserve 2/3 cups for the topping*
1/3 teaspoon Paprika

Directions

Boil potato slices in salted water for 10-15 minutes.**

In small sauce pan, melt butter and blend in flour.
Let the mixture sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and pepper.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 1/3 cups of cheese.

Place a half of the sliced potatoes in a lightly greased casserole dish (I used a rectangular pan)

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 2/3 cups of cheese on top.

Top with some paprika for color.

Bake uncovered for about 30 minutes at 350°F.**

Let stand for about 5 minutes and then enjoy!

*You can use all cheddar but I didn't want it greasy.

**You could skip the boiling and cook for 1 hour at 350°F.

Until later...

Another creative weekend!

This past weekend I made pancake bites. Of course I don't think there was as many to freeze as when I started!

I made six to start. Blueberry, plain, cinnamon (which turned into apple cinnamon), banana pecan, chocolate chip (vegan and non-vegan). After the sample run, I ended up making plain, cinnapple and nana-pecan (fun names we came up with). The pancake bites were very easy to do. I made a quadruple batch of pancake batter and just kept filling a mini muffin pan over and over! Now one thing to note...after I did the same runs (which were all mixed in the bowl) I started making the batches in the blender! In all I froze (after they had breakfast and then snacked on them!!) 8 servings of 6 bites each.

Big and little boy tested and approved!

Until later...

More accomplished...

I just am not as cool as the others who can do it all in one day! I seem to be spreading my cooking out over every weekend! That is ok. Just more messes to clean up. I find it is easier for me too, especially with my back pains.

So this past weekend I made mac and cheese (YUMMY) and froze it. I froze 10 cups of it. I also made the hotpockets which I had to make samples for the boys to try (read hungry boys!)! All the boys loved them younger and oldest (other half lol)! I ended up with about 10 servings of 4 pockets each serving. Rolling out the dough and filling it was not an easy task but I was fine with it but I didn't like the sauce one pouring out! I made turkey pepperoni pockets, beef and cheese (american and cheddar types), turkey and cheese (american and cheddar types) and pizza sauce and beef pockets with cheese (VERY messy)!

Until later...

Mmmm mmmm good (read: exhausting! - but well worth it)

So the next day I set out to make food to feed ARMIES! I accomplished that...boy did I ever.

In total I ended up with 52 servings of waffles (2 per serving, 26 buttermilk and 26 vegan); 9 cups of chili; 9 cups of pinto beans; 6 lbs of ground beef cooked; some peppers and onions for fajita/taco kits and 18 tortillas (which were gobbled up before I could use them!).

I packed up the waffles, the chili (we ate some before I packed it too) and the beans (again some was eaten prior!). I packed up the ground beef up, using some for sauce, some for hot pockets and some for burrittos. The beans will be used for burrittos and just plain old beans and rice (YUMMY!). The peppers and onions we didn't use for fajitas were packed up.

I couldn't do the hot pockets, burrittos or sauces on Sunday because I ended up doing to much! I was caring for my youngest last week (he had the flu) and I think I might have gotten a bit of it. It seems to be gone no more fevers (started having them Monday morning...joy!). I have to do all my stuff between everything else...you know me time (what the heck is that?!) I mean THEM time. I think I will tackle the rest this weekend when they are gone doing baseball etc.

Until later...

No rest for the wicked...

I really wanted to get started and have some sense of accomplishment. So...

I started checking the freezer and pantry for what I had (did only the pantry earlier though). My number one tip to everyone is CLEAN the freezer(s) out first before buying. I was careful and knew what I had so what I will do is shop my freezer to help make meals. Another is make a prep list, recipe list, pantry list, freezer list and a shopping list. I know it seems overwhelming to someone new to this (remember I am a noob!), but you can do it!

I started the pinto beans soaking tonight, I am making my own pinto beans (and refried beans). I like knowing what is going in them and most of all I like the savings. Yes it does take a little work but the end result is sooo much better.

I am beat, I was suppose to rest and I didn't, so we shall see how tomorrow plays out. I started making my list of what I am going to make, I probably won't make enough for 30 of each (breakfast, lunch and dinner) but my goal is to have a good mix of each. I am doing waffles, burrittos, hot pockets, meat balls, taco kits, fajita kits, chili and sauces.

Until later...

Shopping done (I think!)...

So we went shopping today, we got it all done (I think!)...now I just need rest and tomorrow I will do some prepping and cooking! I am tackling lunch first. I don't think I could do all three meals for a month in one day. I must work up to it (haha read...I just wanna be lazy!) I am still a noob at this.

Until later...

Freezing (& making) a month's worth of meals...

I am going to tackle  take on DO a month's worth of meals. I am hoping (cross fingers) to do breakfast, lunch and dinner. I think I am going to tackle Lunch/Dinner then do breakfast. I first have to go through 2 fridges, and 3 freezers (no I don't own huge freezers or a walk-in (I would love)) to inventory/cleanout everything in them. I just went through a mass meat packing phase and now I will have to go through and inventory and perhaps plan a meal around (rather than it sitting there collecting ice) for the coming month. My goal is to get everything together so I can start next week (5/21).

I am already meal planning (now I don't have it easy...I am veg'n, oldest son has food allergies - no eggs, dairy or sugar) and there there are the other two (sigh) they eat anything! I also cook for 2 dogs and a cat. I know! Lots right!?

Until later...

Ahhh the first post...

I guess I should explain why I wanted to do this as a blog. I use Pinterest alot (I mean alot!) and while it is great for pinning ideas...I find so many and I want to blog about my success (or failures) with the things I find. I never go back and comment on Pinterest...I suppose I could but I don't and with so many repins etc, it wouldn't matter unless they landed specifically on your pin. This is the start of our journey.

Until later...