In the midst of all the chaos, we still managed to plant a tree in honor of earth day last week. :)
House of Water
Remember last Tuesday night when we had thunderstorm warnings and flash flooding across central Indiana?
This is what we woke up to Wednesday morning...
(love how the rocking horse is floating)
And when the water was all finally drained... the aftermath:
And it didn't just stop in the basement. Since our first level is sunken, we had water back-up there too. I just got this new carpet in NOVEMBER. All GONE. Craft room/office carpet was lost too.
Total damage:
1300 sf carpet & pad
TV stand
vacuum cleaner
baby swing
bouncy seat
bassinet
futon & mattress
oil painting
end table
whole house humidifier
closet doors
ALL our architecture & engineering books from college, & notes
my entire stash of wrapping paper, bags & tissue
lots of Christmas decorations
All GONE.
I have washed & dried, folded and put away TWELVE tubs of baby & maternity clothes, that *thank goodness* have been saved. And we have managed to dry out the majority of the Christmas/holiday decorations that we store in the basement.
And oh yeah, Justin's car won't start either.
It's been an awesome week.
Tasty Tuesday - Pizza/Pasta Sauce
This is our current favorite pizza sauce & my absolute go-to pasta sauce for quick and easy.
When I make a batch, I can divide it up and freeze it, and make enough for three pizzas. Unless we start using it for dipping... and then it only makes about two pizzas.
It's also wonderful, because now I keep all the ingredients on-hand and you just can't beat it for simplicity. It doesn't sound like much, but trust me, once you try it, you won't want to go back!!
The orginal recipe is from 101 Cookbooks, here's my version - it's only slightly tweaked.
Five Minute Tomato Sauce
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine grain sea salt
1 1/2 teaspoons garlic, finely chopped
1 (28 oz.) can crushed red tomatoes (try to get ones without anything added to them if you can, if they have salt added, go easy on the sea salt)
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, until it begins to sizzle and smell good. You just want to infuse the oil, but don’t brown the garlic.
Stir in the tomatoes and heat to a gentle simmer. Add the lemon zest, stir to combine.
Taste.
If it’s a little bitter, add about 1 teaspoon of sugar or adjust the salt. Sometimes I also add some fresh basil or a little Italian seasoning if I’m feeling like it needs it. Just don’t leave out the lemon – it makes this sauce!
When I make a batch, I can divide it up and freeze it, and make enough for three pizzas. Unless we start using it for dipping... and then it only makes about two pizzas.
It's also wonderful, because now I keep all the ingredients on-hand and you just can't beat it for simplicity. It doesn't sound like much, but trust me, once you try it, you won't want to go back!!
The orginal recipe is from 101 Cookbooks, here's my version - it's only slightly tweaked.
Five Minute Tomato Sauce
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine grain sea salt
1 1/2 teaspoons garlic, finely chopped
1 (28 oz.) can crushed red tomatoes (try to get ones without anything added to them if you can, if they have salt added, go easy on the sea salt)
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, until it begins to sizzle and smell good. You just want to infuse the oil, but don’t brown the garlic.
Stir in the tomatoes and heat to a gentle simmer. Add the lemon zest, stir to combine.
Taste.
If it’s a little bitter, add about 1 teaspoon of sugar or adjust the salt. Sometimes I also add some fresh basil or a little Italian seasoning if I’m feeling like it needs it. Just don’t leave out the lemon – it makes this sauce!
Tasty Tuesday - Homemade Bread
I’ve wanted us to eat more whole wheat for ages, but J wasn’t exactly on board. I’d go through phases where I’d use it for awhile, then get tired of hearing, “Yeah, it’s really good, except for the whole wheat flour.” And so, I’d go back to my refined white flour baking for awhile again.
Then, I discovered WHITE whole wheat flour. It has just as many whole grains as the whole wheat flour you are more used to, but it’s a different grain. The commonly known “whole wheat flour” is from RED whole wheat, where this other delicious flour is from WHITE whole wheat.
Once I switched to using the white whole wheat flour my DH’s grumbling pretty much subsided. (Sometimes he still must protest just for the sake of protest.)
I now use it in place of whole wheat flour in all the recipes that call for it, and I can use it in place of refined white flour almost all the time. (Although sometimes I up the liquid/fat a bit to help keep it moist.) For cookies, muffins, bread and rolls I use my white whole wheat flour, or a combination of it and refined flour/bread flour. And of course, I still use my bread flour/ cake flour/ refined white flour for those special delicious deserts where – lets face it – we’re not exactly worried about health anyway.
Here’s the recipe I’ve been using to bake our bread for a few months now. This is a great recipe, because with the milk it keeps for a really long time. I’ve also made it without the butter (on accident of course!) but it was still very good.
It’s an easy recipe – especially if you have a bread machine – and if you don’t then you shouldbeg someone to buy you one be able to Google the conversion of how to make bread without a bread machine and do the steps yourself in an upright mixer.
White Whole Wheat Bread
1 ¼ c. whole milk (you can use less fat, but it might not keep as long)
2 T. melted butter (or olive oil)
3 c. white whole wheat flour
2 T. raw honey (you can use your honey bear, but the raw stuff is DELISH)
1 ½ tsp. salt
2 tsp. yeast
Put ingredients in bread machine in order recommended by manufacturer. Press dough cycle.
Grease bread pan. Punch bread down, form into a loaf and let rise in pan (in a warm spot) for about 30 minutes.
Bake at 350 degrees for 25 minutes.
Let cool on a wire rack for 10 minutes. Then, remove from pan and cool on rack.
Slice and store for sandwiches, toast, and everyday bread.
I also divided it into 8 rolls a few weeks ago and made hamburger buns out of this dough. (Although, I did add a little water to the dough and adjusted the water/milk combo to equal 1 1/4c. in order to help make the dough a little less moist to stand up to being buns.)
Then, I discovered WHITE whole wheat flour. It has just as many whole grains as the whole wheat flour you are more used to, but it’s a different grain. The commonly known “whole wheat flour” is from RED whole wheat, where this other delicious flour is from WHITE whole wheat.
Once I switched to using the white whole wheat flour my DH’s grumbling pretty much subsided. (Sometimes he still must protest just for the sake of protest.)
I now use it in place of whole wheat flour in all the recipes that call for it, and I can use it in place of refined white flour almost all the time. (Although sometimes I up the liquid/fat a bit to help keep it moist.) For cookies, muffins, bread and rolls I use my white whole wheat flour, or a combination of it and refined flour/bread flour. And of course, I still use my bread flour/ cake flour/ refined white flour for those special delicious deserts where – lets face it – we’re not exactly worried about health anyway.
Here’s the recipe I’ve been using to bake our bread for a few months now. This is a great recipe, because with the milk it keeps for a really long time. I’ve also made it without the butter (on accident of course!) but it was still very good.
It’s an easy recipe – especially if you have a bread machine – and if you don’t then you should
White Whole Wheat Bread
1 ¼ c. whole milk (you can use less fat, but it might not keep as long)
2 T. melted butter (or olive oil)
3 c. white whole wheat flour
2 T. raw honey (you can use your honey bear, but the raw stuff is DELISH)
1 ½ tsp. salt
2 tsp. yeast
Put ingredients in bread machine in order recommended by manufacturer. Press dough cycle.
Grease bread pan. Punch bread down, form into a loaf and let rise in pan (in a warm spot) for about 30 minutes.
Bake at 350 degrees for 25 minutes.
Let cool on a wire rack for 10 minutes. Then, remove from pan and cool on rack.
Slice and store for sandwiches, toast, and everyday bread.
I also divided it into 8 rolls a few weeks ago and made hamburger buns out of this dough. (Although, I did add a little water to the dough and adjusted the water/milk combo to equal 1 1/4c. in order to help make the dough a little less moist to stand up to being buns.)
Tasty Tuesday - Crockpot Yogurt!
Right now I’m obsessed with making things. I’m making everything I possibly can these days…
Bread, yogurt, ketchup, sauerkraut, hamburger buns, “Jiffy” corn muffin mix, dresses, pants, placemats, growth-charts, t-shirts, flyers, e-News letters. You name it. If it comes ready-made, then I’m probably trying to do it myself.
I have been baking my own bread for ages, but for over a month now I haven’t bought ANY store bought bread. (I’ll post my fave bread recipe next Tuesday.)
The food stuff is my real obsession right now though. I’ve been working really hard at reducing our grocery budget as well as getting our family to eat healthier. I’m trying to cut out as many processed foods as I can – especially those yucky things like hydrogenated oils and MSG. And I really find it fun to read cookbooks/blogs and anything I can get my hands on regarding cooking and nutrition. I’m loving the Heavenly Homemaker - she taught me how to strain my dairy products.
One of the things our family loves is yogurt and we just go through it like crazy… so I’ve been working with making my own. I still get the kids the occasional “go-gurt” type of thing for on-the-go snacks, but we’ve been really enjoying this crockpot version. And it’s really easy! Just takes a little planning, but almost NO work!
Now that I’m making my own yogurt I’m using it in everything too! We love it for smoothies, to add a creamy richness to salad dressings, and soups. I just discovered putting this plain yogurt into boxed mac ‘n cheese in place of the milk. Oh. My. Goodness. SO GOOD.
If you’re not a big fan of plain yogurt, you’ll find that this version is a little less tangy, and excellent with a little honey. Or google “plain yogurt mix-ins” and you’ll find lots of ideas – and so much less sugar than the store bought kinds!
Enough! Here’s the recipe, try for yourself:
Crockpot Yogurt
Ingredients:
½ gallon of milk (You can use whatever fat % you like. I’m not afraid of fat. I relish fat. I use WHOLE.)
½ cup of PLAIN yogurt with live active cultures
Directions:
Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 45 minutes. (This is for a 4-5 gallon crockpot. If you have a 2 gallon crockpot then I’m jealous, ‘cuz I broke mine, but you should just cook it for 2 hours and 30 minutes.)
Turn your crock pot off and unplug it. Let the milk cool in the crockpot with the lid on for 3 hours.
After 3 hours, skim off the thin layer of film on top of the milk and discard. Then, remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of PLAIN yogurt with live active cultures and mix very well.
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.
In the morning stir yogurt and at this point you can store in glass quart jars or a container of your choice.
OR to make Greek Yogurt (which is just traditional yogurt with some of the whey strained out):
Strain yogurt through cheesecloth suspended at least two inches about a bowl for 3 hours (minimum) to desired thickness. The longer you strain, the thicker your yogurt will be. (You can also save the whey to make fermented vegetables, or other dairy products… but that’s a whole other post and something I’m only just experimenting with.)
For the best texture, refrigerate for at least 8 hours before using.
(And don't forget to reserve about ½ cup yogurt when you're eating it, so that you can make your next batch of yogurt with it!)
Bread, yogurt, ketchup, sauerkraut, hamburger buns, “Jiffy” corn muffin mix, dresses, pants, placemats, growth-charts, t-shirts, flyers, e-News letters. You name it. If it comes ready-made, then I’m probably trying to do it myself.
I have been baking my own bread for ages, but for over a month now I haven’t bought ANY store bought bread. (I’ll post my fave bread recipe next Tuesday.)
The food stuff is my real obsession right now though. I’ve been working really hard at reducing our grocery budget as well as getting our family to eat healthier. I’m trying to cut out as many processed foods as I can – especially those yucky things like hydrogenated oils and MSG. And I really find it fun to read cookbooks/blogs and anything I can get my hands on regarding cooking and nutrition. I’m loving the Heavenly Homemaker - she taught me how to strain my dairy products.
One of the things our family loves is yogurt and we just go through it like crazy… so I’ve been working with making my own. I still get the kids the occasional “go-gurt” type of thing for on-the-go snacks, but we’ve been really enjoying this crockpot version. And it’s really easy! Just takes a little planning, but almost NO work!
Now that I’m making my own yogurt I’m using it in everything too! We love it for smoothies, to add a creamy richness to salad dressings, and soups. I just discovered putting this plain yogurt into boxed mac ‘n cheese in place of the milk. Oh. My. Goodness. SO GOOD.
If you’re not a big fan of plain yogurt, you’ll find that this version is a little less tangy, and excellent with a little honey. Or google “plain yogurt mix-ins” and you’ll find lots of ideas – and so much less sugar than the store bought kinds!
Enough! Here’s the recipe, try for yourself:
Crockpot Yogurt
Ingredients:
½ gallon of milk (You can use whatever fat % you like. I’m not afraid of fat. I relish fat. I use WHOLE.)
½ cup of PLAIN yogurt with live active cultures
Directions:
Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 45 minutes. (This is for a 4-5 gallon crockpot. If you have a 2 gallon crockpot then I’m jealous, ‘cuz I broke mine, but you should just cook it for 2 hours and 30 minutes.)
Turn your crock pot off and unplug it. Let the milk cool in the crockpot with the lid on for 3 hours.
After 3 hours, skim off the thin layer of film on top of the milk and discard. Then, remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of PLAIN yogurt with live active cultures and mix very well.
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.
In the morning stir yogurt and at this point you can store in glass quart jars or a container of your choice.
OR to make Greek Yogurt (which is just traditional yogurt with some of the whey strained out):
Strain yogurt through cheesecloth suspended at least two inches about a bowl for 3 hours (minimum) to desired thickness. The longer you strain, the thicker your yogurt will be. (You can also save the whey to make fermented vegetables, or other dairy products… but that’s a whole other post and something I’m only just experimenting with.)
(And don't forget to reserve about ½ cup yogurt when you're eating it, so that you can make your next batch of yogurt with it!)
A 1/2 gallon of milk gets me about 2.25 lbs of yogurt. This lasts us about a week.
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