My Favorite Day So Far This Season

View from my front yard.

Driving down the block from my house.

Today is my biweekly shopping day. I awoke to a twenty degree drop in temperature since yesterday. It's cold and rainy and the sky is completely blanketed by grey gloom. I had three stores to hit up before coming back home to unload a trunk and back seat full of groceries, while dragging my two year old along. I looked outside as I was getting the kids out the door for school, and was immediately struck by how beautiful the day is! The grey and gloomy backdrop seems to brighten the red, orange and yellow of the fall leaves and the crisp chill in the air gives me a burst of energy. While my pictures from inside my car, behind the rain spattered windshield, can hardly do it justice, I had to try to capture the essence of the day. Inspiration struck and I had to act. I hope someone else is enjoying the day as much as I am!

Yummy Snack In A Hurry

Everyday I have to endure the same questions from my children. It's inevitable and not extraordinary in anyway, but there are days when I think I can't stand to hear the same questions even once more. They usually come in this order :

1. What's for breakfast?
2. What's for snack?
3. What's my daily chore?
4. Can I turn on the t.v.?
And the one that so stresses me out...
5. What's for dinner?

These are simple requests and when you have children who are still largely reliant upon you for everything, it isn't really their fault. The dinner question really only stresses me because we have some very picky people in this family, so most days I tell them they'll find out when it hits the table. Otherwise, I run the risk that by telling them, I get the slump of the shoulders and the eye roll if the menu doesn't meet their approval. I'm rather old-school, in that, I think we are to be thankful for everything provided and eat what's prepared. It doesn't mean I don't dread that reaction when they don't want what I've spent two hours making.
So, today we walked in after school and question number two popped up. Tomorrow is my big, twice a month shopping trip, so the pantry is desperately low on snack items. Much to my chagrin, so is the fruit drawer. When I realized there was nothing quick and available for the hungry bunch, I jumped on Supercook.com, where there is the handiest little tool called a recipe finder. You just type in your ingredients and it pulls up all the recipes that you could make. I entered brown sugar, milk, eggs, flour and peanut butter, hoping for some quick cookie or other item that I could throw together. I found an easy recipe for butterscotch pudding on AllRecipes.com. It turned out great and I end up with kid points for the day. I must say that usually I try to make healthier snacks, fruit and cheese, granola, yogurt, etc. In a pinch, though, I'm not above making something sweet just to get by until grocery day!
Here's the recipe:

Butterscotch Pudding
Ingredients:

• 1 cup packed dark brown sugar
• 4 tablespoons all-purpose flour
• 2 eggs
• 1/8 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla extract

Directions:

In a saucepan, combine sugar, flour, eggs, salt and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.

Deer Season And We Are So Excited!

Notice the darker red color of ground venison.

My husband loves to hunt and has many friends who, fellow hunter themselves, bless us with deer meat in various cuts. Because I didn't grow up eating it, I had to learn to prepare it. It turns out, it's not that different from other meat when it comes to cooking it. Yesterday we were blessed with four pounds of ground deer meat, so I thawed two pounds and we made deer burgers! It was really delicious and we felt good about eating healthy. If you aren't familiar with it, venison, or deer meat, is very lean and therefore a healthier choice than beef. I'm looking forward to Hubby bagging a deer this year and then we'll get to really explore the different cuts.
Anyway, it was chilly last night, so rather than making Rich fire up the grill, I made the burgers in a skillet. The key to burgers of any kind is not to overwork the meat when forming the burgers, and also never to smash the burgers while cooking. I know, its tempting. We are almost hard-wired into thinking that flat burgers are the way to go, since so many of us were probably raised eating a lot of fast food. However, making fat, juicy burgers is far more satisfying and they are more tender. Here's my recipe:

Served on homemade buns with bbq sauce and mayo, topped with cheese and grilled onions. Yummy!

Deer Burgers

2 lb Ground Venison
1/2 Medium Onion, chopped
2-3 Cloves Garlic, minced
1 Tsp Dried Oregano
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Olive Oil

Gently work the meat and seasonings with your hands until well blended. Form your burgers gently, just molding the patties into shape, instead of rolling into balls and flattening. Heat skillet over medium-high heat. You may lower just a touch, if the burgers seem to be cooking to fast on the outside. I like to turn my patties frequently, to get even heating throughout as well as good color on the outside. In between turns, I keep a lid on to trap the heat in. You know they're finished when you can pierce the burger with a fork and the juice is clear, not bloody. Don't over cook, though. Garnish with cheese and your favorite veggies. I served mine on home made buns using the Amish White Bread recipe. I adjusted the baking time, though, since it was buns not whole loaves.

Yummy and Cheap Granola!

I've been looking for an easy recipe for home made granola. We love granola; whether its in our yogurt or as a snack or cereal, my family will eat it up! However, it is rather pricey in any form. Finally I found this perfect and quick recipe on All Recipes. I made it last night and, after tasting it, made another batch. I knew it wouldn't last long around my house. We didn't have any dried fruit to add, so I just threw in some chopped almonds. The recipe says to add the fruit and almonds after cooking, but I threw the almonds while cooking in the butter and sugar mixture, just to get a good coating. I also laid the granola on some wax paper on a dinner plate to cool, then broke into small pieces after it cooled. Next time, though, I think I might press it down tight in a loaf pan and then cut it into bars. I did try it in some milk for breakfast this morning, and I'm happy to report that it stayed crunchy and was a delicious breakfast! Here's the recipe:

Stovetop Granola

• 1 tablespoon olive oil
• 2 cups rolled oats
• 1/3 cup butter
• 2 tablespoons honey
• 1/3 cup packed brown sugar
• 1/2 cup chopped almonds
• 1/3 cup dried cranberries
 

1. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Alfredo Sauce Is Not So Scary When You Cheat!

If you've read my blog, you know that I had to learn how to make "The Sauce" (Italians call it by several names, including marinara, gravy, etc.) when I got married. My husband was raised with traditional Italian food and home made everything. By his admission, I've mastered the tomato based variety of Italian sauce, but I use to by a little intimidated by Alfredo sauce. It contain lots of expensive ingredients and if you mess it up, either scorch it or curdle it, you have to throw it out. I've made it the old fashioned way once or twice, but it was labor intensive and had to be timed just right with the rest of the meal.
Then, I learned to make Bechamel sauce. It's basically a white sauce that is used in lasagnas and other pasta dishes, or over vegetables. The thing about Bechamel, it's the perfect base for Alfredo! So, instead of buying heavy cream, that I won't be able to use up before it expires, I've learned to make Alfredo with 2% milk and no stress! Here's the recipe, but don't tell anyone where you found it, because I pass it off without anyone knowing the difference!

Easy Alfredo Sauce

5 Tbsp Butter
4 Tbsp Flour
2 C. Whole or 2% Milk
1 Clove Garlic, Minced
1 to 1 1/2 C. Shredded Italian Cheese (I have used the store blend, or any combination of mozzarella, Parmesan, Romano and Asiago, depending on what's in my fridge)
Salt and pepper to taste (I say this because in my house, there's no such thing as too much pepper)

Start by melting the butter in a sauce pan over med-high heat. You should keep a small whisk handy to stir, and to avoid your butter burning. When the butter just starts to bubble, start whisking in the flour, one tablespoon at a time, until you have a roux, or a thick, creamy looking mixture. Add in the milk and bring to boil. You need to babysit the pan, because with milk, there is always a chance of boiling over. The reason you need to bring it to a boil is to help cook out the flour and starch taste before adding your cheeses. Reduce the heat to just below medium, stirring the sauce almost constantly. You'll notice it thickening up. Once you have allowed the sauce to cool a bit, enough that it is no longer bubbling, you can gradually add your cheeses. The important part here is that if the sauce is too hot, your cheese will curdle and leave hard little lumps instead of melting smoothly. You should whisk slowly, keeping the cheese moving in the sauce as it melts. Add in your garlic, salt and pepper and continue to cook until the flavors are well blended. You will want to test several spoonfuls until it is how you like it. For a less intense garlic flavor, you can add the garlic clove, cut in half, with the milk, then fish it out at the end. I like to throw in one more tablespoon of butter right at the end, just for an extra silky texture. Serve on your favorite pasta!