Using this excellent recipe, we fired up the Crock Pot and made Dulce de Leche ice cream sauce for Christmas presents this last year. I hadn’t had the chance to sample any…until last night!Oh my stars! It’s so tasty on a scoop of vanilla ice cream. The only problem I had was getting my milk-filled mason jars to seal well enough. That just meant that a bit of milk spilled into the water bath and made the water cloudy. It took the full 8 hours for our carmel to turn the rich brown color, but if you start a batch in the morning, it will be ready for dessert! So, the next time you’re at the grocery, pick up some sweetened condensed milk and make a batch of this sweet treat.
do you eat pickled carrots at your place? i’d wager that if you grew up living just minutes from the border you just might! they are simple and oh so satisfying to make. here’s the process:
wash and peel carrots–how many? i usually do around 8 for a quart jar.
cut 1-2 jalapenos in half longways–seeds out or in? depends on how hot you want your carrots
put carrots + peppers in a pan; cover with vinegar + water–use a 1:1 ratio, 1 c water : 1 c apple cider vinegar. it usually takes a cup and a half of each to get my carrots covered.
bring to a boil; reduce heat to simmer; cook carrots until just beginning to get tender–not too much! you want a little bite.
remove from heat + place in glass jar. cover and let marinate 24 hours.
then your carrots are ready to eat. they will last in the fridge for a long time. but you’ll eat them up soon enough! they are the perfect addition to basic brined beans + rice, nachos, or anytime you want to add a little color, a little heat, a little crunch to your plate. enjoy!
my best advice for a happy table: light a candle and linger. lighting a candle creates a moment of contemplation: we are here, blessedly, together. the golden light gathers us.
well, that was a longer than anticipated break between posts! last time i wrote about Spicy Southwest Chicken–our favorite recipe from Jessica Fisher’s Not Your Mother’s Make Ahead and Freeze Cookbook. but i forgot to mention that i used this same recipe for fish that we marinated and cooked for Baja fish tacos. amazing!
here are a few of our other favorites:
- meatballs + meatloaf… i replaced the bread crumbs with oatmeal because that’s what i had on hand. the meatloaf was more popular than the meatballs even though they come from the same recipe. go figure! i had to sell the meatballs by calling them Viking Meatballs and serving them with lingonberry jam.
- Soy-Ginger Pork yummy with green beans and rice. the marinade + juice cook up just enough to make a touch of sauce for the rice.
- ultimate freezer guide…from Life As Mom. there is so much good, helpful info here!
:: handsome painting outside The Chicken Pie Shop ::
like i said yesterday, most of the recipes that we have tried from Not Your Mother’s Make Ahead and Freeze Cookbook by Jessica Fisher are basically marinade for meat. at first i was thrown off because it didn’t seem like all that much of a help. and the cooking instructions were to grill the meat. i know that Jessica lives in Southern California where it’s always grill weather, but for those of us who live in less sunny places, grilling is certainly a seasonal event. but these recipes work great as a slow simmer on the stovetop or in the slow cooker.
our favorite, most versatile recipe is Spicy Southwest Chicken. all winter i’ve use fire-roasted canned tomatoes, but am looking forward to fresh this summer. we also cheat on the jalapeno, preferring to add our heat individually. this dish can go southwest or it can go Italian–very flexible.
and like i said yesterday, the flavors of each marinade are the inspiration for the rest of the side dishes. it has made meal planning much easier. we’ve even started eating move vegetables because it’s easy for me to imagine how they coordinate with the meal and i have the energy to fix them!
:: mother’s day pretty with pictures of my mom and AP’s mom ::
we’ve all heard how very important eating together is. i think it’s less true for a homeschooling family because we spend so much time together anyway. but meals together are important. some time ago i read some suggestions on making dinner more leisurely. and though the exact suggestions didn’t really fit my season of life, the vision that it cast–of people truly gathered–has stuck with me.
at our house, far and away the most important change in this regard has come from freezer cooking, using Jessica Fisher’s excellent book Not-Your-Mother’s-Make-Ahead-and-Freeze Cookbook as a guide. i have made two complete batches of 20 dinners and 2 additional batches of 10 meals. her work is different from other freezer meal plans. you aren’t making and freezing 30 casseroles. most of the recipes that i chose are simple meat marinades that create a flavor profile to build around–black beans + polenta to pair with Spicy Southwest Chicken or green beans and rice to pair with Soy-Ginger Pork.
with some planning and a little extra work up front, my freezer has become my friend! and it got me a few steps closer to a leisurely dinner hour! over the next week, i’ll share the recipes that have been most successful at our place.
and guess what?! you can win a copy of Jessica’s book for your kitchen! details and an entry form can be found at her site Life As Mom. woot!
many moons ago, twenty years ago now, i came across Herbal Healing for Women by Rosemary Gladstar. her easy wisdom, her utter respect for women and the earth made this a book that i lived and breathed. there was an ancient herb store just down the street from my house on the east side of Mt. Tabor. i would scrimp and save and buy dried herbs from clear glass jars to brew into medicinal tea in tiny muslin bags.
this morning i bumped into Rosemary over at YouTube! it’s so amazing to hear her voice, to see her smile. she is a wise woman worth every bit of your attention. and if her videos make you want to try your hand at making remedies for your family, Mountain Rose Herbs is an excellent storefront.
a couple of weeks ago i took the plunge, bought a cart full of fresh ingredients, and worked for a couple of hours stocking our freezer with main dishes for supper. i used Not Your Mother’s Make Ahead and Freeze Cookbook by Jessica Fisher as my guide. i mentioned before how having dinner ready, or at least somewhat planned, brings an outsized sense of peace to my days. it’s a lot of bang for my buck. and last week proved that again. the whole week was a bit more peaceful. we ate, and then in the evening i still had enough energy to clean up the kitchen!
this book is different from other 30 meals plans i’ve seen before. it’s not all recipes for casseroles. there are many recipes that are simply marinades for meat. that means that the prep on cooking day isn’t extensive. but the meal planning has already been done. so when you want to eat the meal, you will have to cook. but the chicken can saute while the rice cooks, so weeknight cooking stays streamlined.
so far we have eaten the Swedish meatballs (Viking food!), Teriyaki chicken, southwest fish (it’s a recipe for chicken, but i substituted fish and used it for fish tacos), chicken bacon sub (added red sauce for dipping). southwest chicken with polenta and kale is on the menu tonight…then i’ll be using left-overs with beans and cheese for Friday night nachos. here are a few tips from this first try:
- start with a clean kitchen and an empty dishwasher…it makes working easier and more pleasant and it means that you won’t be sabotaging your efforts at streamlining with a kitchen disaster!
- use one of Jessica’s plans…she includes step-by-step instructions and shopping lists. i did make some substitutions, but tried to let her do all the heavy lifting. this way of cooking does require a lot of mental energy–planning the menu, organizing grocery shopping, planning the cooking process efficiently. with the meal plans, this is done for you.
- plan easy meals for cooking day…or plan to eat one of the meals that you’ll be preparing. dinner needs to be a sinch.
- read the instructions for the cooking day and eat recipe….twice…you need to know the plan! there is prep work to do before the planned cooking day, so you need to make time for that too. the prep work makes it more fun to cook.
- label your bags/pans before putting them in the freezer
- keep an updated list of what + how many you have in the freezer
Lindsey at Running in Circles has also been writing about meal planning. her post is full of great ideas and even includes wonderful quotes from Like Mother, Like Daughter.
i am attempting my first ever marathon cooking session based on recipes and ideas from Jessica Fisher’s Not Your Mother’s Make-Ahead and Freeze Cookbook. a little Epiphany gift to myself! my goal is to get a load of meals in the freezer without snapping at the children too many times! this evening already, the four year old got an ear full from me…he tripped over my foot and toward the gas stove as he was reaching for a piece of bacon. open flame, boy!
i have the book checked out from the library. it’s taken me a few times through to get a handle on the process, but so far, so good. i’ve been making lists and checking recipes all week. then i walked to the grocery this afternoon. i did the prep work (chopped vegetables, baked potatoes and bacon) as i prepared dinner. the kitchen is mostly clean and ready for more work in the morning. i’ve got beans and rice and take out pizza on the menu tomorrow to make the day’s work feel less stressful. and it really shouldn’t take that long to get things ready for the freezer.
when dinner is on the table with a minimum of stress and effort, i feel like life is manageable. with housework + homeschool + breastfeeding a teething baby all night long, my energy and attention are at a premium. this is a good kind of problem to have. but it still feels like a problem! how do you work with all the demands on your time? have you made resolutions for the New Year? what’s the hardest piece for you? any hints or hacks?