Friday, February 29, 2008

Cabbage Rolls


Sean's grandma Ahart made cabbage rolls every New Year's Day. I interviewed his grandpa for the recipe and did my best to simulate it here.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 8
Cost: Approx. $4.00

1 pound ground beef or turkey ($1.87)
1/2 onion diced
3 Tbsp minced garlic
1 cup cooked rice
2 cans of stewed tomatoes ($1.50)
1/2 head of green cabbage ($.75)
salt
pepper


Place cabbage in a pot of boiling water until outside leaves begin to fall off the head (about 10 minutes).

Brown ground beef with onion, garlic and salt/pepper to taste. Drain and mix in rice.

Peel off individual leaves. Place heaping spoonful of beef mixture on leaf and roll. Secure with a toothpick.

Empty stewed tomatoes in a large skillet. Place rolls in the skillet and cover. Cook on medium low for 30 minutes.

**If you like a little more sauce, just pour a jar of spagetti sauce over the cabbage rolls during the last 10 minutes of cooking. I often do.**






Thursday, February 28, 2008

Egg Rolls


A mom of a Korean student we know came and showed us how she makes her egg rolls. She called it her "American version" and we love it. To complete the meal I often buy takeout egg drop soup ($4.00) and a container of fried rice ($3.25). Even then this meal ends up being around $10.00.


Prep time: 20 minutes
Cook time: 15 minutes
Serves: 20 egg rolls
Cost: approx. $4.25

20 egg roll wrappers ($1.99)
1 pound ground beef or turkey ($1.87)
1/4 of a head of cabbage finely shredded ($.25)
1 carrot grated ($.25)
2 Tbsp minced garlic
2 Tbsp Hoison Sauce
2 Tbsp Peanut butter

Brown meat with garlic and drain. When cooled add cabbage, carrot, sauce and peanut butter. Stir well.

Spoon onto wrappers and fold. Seal edges with water.

Bake on greased cookie sheet or parchment paper at 400 for 15 minutes or until edges begin turning golden brown.

**These can be easily frozen after baking and then reheated in the microwave. They loose may loose their crunch, but they taste just as good.**

Wednesday, February 27, 2008

Food Wars Continued

Earlier I posted about our family's philosophy on eating and obedience. I stated that we only had to go through this training once before each of our children "got it" and the benefits have been far greater than the training.

Well, let's just say that sometimes one has to win many battles before they can proclaim that the war is over.

This is baby John, round two, learning to eat the food provided by his daddy. Yes, Sean is attempting to give him a Butterfinger with a fork and the boy is trying to stand his ground. Of course, Dad won, but there may be a few more battles ahead.

Tuesday, February 26, 2008

Peach Cobbler

This is another one of my grandma's recipes and a comfort food for us growing up. Whenever mom would make it we could smell the cinnamon and peaches from a mile away. YUM!! It doesn't get much more frugal than this.

Prep Time: 5 minutes (if that)
Cook Time: 25-25 minutes
Serves: 8 generously
Cost: approx. $2.00

1/2 stick of butter ($.25)
1 cup flour
3/4 cup sugar
dash of salt
1 tsp baking powder
1/2-3/4 cup milk ($.25)
1 large can of peaches ($1.25)
cinnamon

Place the 1/2 of butter in a 9x13 baking dish in the oven at 350 until butter melts.

Mix flour, sugar, salt and milk to form the consistancy of pancake batter.

Pour batter in 9X13. Top with peaches and about 1/2 of peach juice from the can. Sprinkle generously with cinnamon.

Bake for 25-35 minutes or until cobbler turns light golden brown like this:



Thursday, February 21, 2008

Homemade Pizza


What do you make when you're low on ingredients and would really love to order out? Pizza! Ours is ready in about the time that it would take to order and pick it up and saves us a bundle on cash and grease.

Prep time: 5 minutes
Cook time: 15 minutes
Ready in: 40 minutes
Serves: 8-10
Cost: approx. $7.00 (or less depending on toppings)


Crust:
1 cup of warm water
1 package of active dry yeast ($.50)
1 tsp. sugar
1 tsp. salt
2 2/12- 3 cups flour ($.50)

Dissolve yeast in warm water. Add all other ingredients. Stir 20 times to mix. Let rise 20 minutes.

Sauce:
8 oz can tomato sauce ($.50)
1 Tbsp. minced garlic
2 tsp. Italian spice blend

Spread dough thinly on large cookie sheet. Top with sauce, 3 cups mozzarella cheese ($2.99), and additional toppings as desired. Our favorite is mushrooms ($1.00) and sausage ($1.50)

Bake at 450 on lowest rack for 15 minutes or until cheese has melted.

Saturday, February 16, 2008

Food Wars

Fortunately, my children are not picky eaters. They have the usual aversions to strange spices and textures, but they will usually give them a try at least. Considering that I will not put a banana, citrus fruit or raisin in my mouth under any circumstances, I figure they've turned out pretty well. Their general good will toward food probably has something to do with Sean's admiration towards anything he eats. He is very complimentary with lots of "Oh, this is good..." and "Wow!" types of comments. I think this heightens the excitement of our meals.

Early on we were given some parenting advise that we decided that we would follow. Basically it goes something like this, "There are two areas in which children should submit to their parents until the parents are willing to hand over control. Those areas are clothing and food. Children should be able to trust their parents for both and be thankful for what they are given without complaint. When a child learn this, then they will be more secure and willing to obey on other issues."

I believe a little grace should be given according to circumstances of course. There are children with sensory issues in which certain clothing is not only uncomfortable, but a huge distraction or painful. (I am this way with turtle necks.) Likewise, some children are texture sensitive to food and gag on everything or refuse certain foods due to undetected illness or allergies.

I'm not talking about being legalist. "You will eat everything or else!" I'm talking about a child who learns to accept what they've been given and out of loving obedience do what they would rather not.

So to play it out practically this is how it goes around our table. The food war begins usually between 12-24 months when the baby is growing up and learning to use utensils. The stage when, about half of the food is in the tummy and the other half on the lap. Along with this independence also comes a little bit fussy eating. The favorite food gets eaten first and the rest winds up on the floor or played with.

So dad takes the utensil and begins to feed the child and the war begins. The head turns. The hand goes over the mouth. The lips are tightly sealed. Here we go.

We give a firm warning. "Say Ahh.. it's time to eat...open your mouth." No airplane games. No counting. The baby is taken to the crib, given a swat on the bottom, hugged and left in his room to cry it out.

After a few minutes the child is brought back to the table and the whole situation is replayed. We've been through this a few times and through the years so the kids have come up with a chant to encourage the little one to open his chop. It goes like this, "You can do it. You can do it. Go!!" Then they all open their mouths.

It becomes like a scene in Groundhog Day as the same thing happens over and over again. The little one is red faced and crying and we all just want it to be over.

Then, it finally happens. "You can do it. You can do it. Go!!" The child opens his mouth and takes a bite of the despised food and cheer errupt!! Usually this causes the little one to start laughing and crying at the same time. Dad continues to feed the kid until it is clear that the message has gotten through. The point isn't to eat every last morsel, but rather to accept what is given.

I know that this may seem cruel parenting to some, but for each of our kids we've only had to do it once. There are still foods that each one of the children don't like that they are required to try and eat. We usually have them eat as many bites as they are old or for the older ones we just give them a small portion on their plate.

Hopefully this will be one of the first steps in teaching them to trust and learn to enjoy what God provides.

"Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?

"And why do you worry about clothes? See how the lilies of the field grow. They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these. If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you, O you of little faith? So do not worry, saying, 'What shall we eat?' or 'What shall we drink?' or 'What shall we wear?' For the pagans run after all these things, and your heavenly Father knows that you need them. But seek first his kingdom and his righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.

-Matthew 6:25-34



"Which of you, if his son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake? If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give good gifts to those who ask him!

- Mattew 7:9-11

Friday, February 15, 2008

Valentine's Bread

Sean (the bread maker in this house) made me this bread for our first year of marriage. It's become a valentine's tradition.

1/4 cup warm water
1 package Active Dry yeast
1/4 coup warm milk
1/2 cup butter softened
2 Tablespoons sugar
1/2 teaspoon salt
3-31/2 cups all-purpose flour
2 eggs


Filling:

4 Tablespoons of melted butter
1/4 teaspoon of almond extract
1/2-1 cup of powdered sugar
1/2 cup candied cherries chopped
1 cup slivered almonds

Place warm water in bowl. Sprinkle in yeast and stir until dissolved. Add milk, butter, sugar, salt and 1 cup flour. Mix well. Sit in eggs and enough flour to make soft dough. Knead until elastic- 4-6 minutes. Cover; let rise until doubled- about one hour.

Prepare filling. Mix melted butter, extract and enough powdered sugar to form a paste.

Punch dough down. Roll to 30x9 intch rectangle. Spread paste to the edges of dough. Sprinkle on almonds and cherries.

Roll dough into a jelly roll. Cut lengthwise. Turn the dough so that the cut sides are face up. Join the two pieces into a heart shape, pinch seams to seal.

Place on greased baking sheet. Cover and let rise 20-40 minutes until doubled in size.

Bake at 350 for 30 minutes being sure not to overbake.