just the eats

No clever introduction today . . . just the eats!

Buttermilk Waffles, Field Roast sausage, and strawberries:

Curried Eggplant with Tomatoes and Basil:

(This was phenomenal, by the way.  Easy, speedy, healthy, and fantastically delicious!)

Pinto Bean Stew with Jalapeno-Corn Dumplings:

(Another Crock Pot success! The only change I made to the original recipe was to double the dumplings . . . because you never really can have too many dumplings, now can you?

Eggplant Lasagna:

(I think I could have doubled this recipe, and we would have been just as happy.  Homemade ricotta added something extra-special to this dish, and take-and-bake baguette made the perfect side.  Rich and cheesy, but not TOO heavy, a stellar supper that got even better in leftover form!)

Vanilla Ricotta Muffins:

(My version of this recipe is found in Mollie Katzen's Sunlight Cafe; this online version is pretty close.  Skip the white chocolate chips, and you've got it.  I subbed in whole-wheat pastry flour for the AP flour; a great, tasty excuse to use up that leftover ricotta!)

Chocolate Cupcakes with Cream Cheese Frosting:

(My favorite chocolate cake recipe just got better with the addition of coconut oil, instead of canola -- the cake turns out slightly more dense, and the improvement in structure just means there's more support for extra frosting.  :)  I ended up adding extra powdered sugar to the above frosting recipe, as it was a little too runny with just the amount called for.  We took these cupcakes to dinner on Saturday night, and the little girls belonging to the grown-ups we were hanging out with were very excited!  Sprinkle cupcakes for all!)

dairy and carbs

Coupled with my busy schedule lately, we've been rocking a pretty tight budget, too.  I'm not complaining, though -- I love a challenge in the kitchen.  In order to shave a few dollars here and a few dollars there off our grocery budget, I have been exploring even more things I can cook or bake from scratch.  I've discovered that with some extra labor, we are able to eat very well and very healthfully, largely organic, and still stay on a moderate budget for groceries.

Here are a few things I worked on this weekend . . .

Homemade crackers!

This is actually my second attempt at making these crackers, and like any new skill, practice makes perfect.  :)  While I wouldn't say these crackers are "perfect," they are crispy, delicious, easy, and are just so much better than storebought crackers!  (Cheap!  No preservatives!  No packaging!)  If you've never made homemade crackers, I encourage you to give them a try.  It's worth it!

Cookie of the week -- snickerdoodles!

I need to pack a snack for the bus most nights, and honestly, there aren't many things that are easy to eat on the bus.  (Especially since you're not technically supposed to eat on the bus, so I have to be kinda sneaky.)  Giant cookies to the rescue!  I've been churning out a batch or so of cookies per week, using my #16 disher to portion out the dough, resulting in large, satisfying, tide-me-over bus treats.  :)  You know you'd look forward to a long ride home if you had a cookie waiting for you in your lunch bag, too!

I managed to go through an entire gallon of organic, grass-fed whole milk today.  How?

First, buttermilk and yogurt:

I have been serially reculturing buttermilk for several months now, with excellent results, and have recently experienced consistent success with yogurt reculturing, too.  I've found that a heating pad set on "low" provides a warm, consistent temperature for those little reproducing cultures.  Fortunately, John and I both have bad backs so we have two heating pads, (comes in handy when I want to make both yogurt and buttermilk,) but unfortunately, they have auto shut-off functions, so I have to check on things periodically and turn heating pads back on.  Win some, lose some.  Dairy abound!

Second, I made my first-ever batch of homemade ricotta!

Although I found I needed to drain my ricotta about twice as long as the recipe suggested, I found this recipe simple and foolproof otherwise.  My recipe yielded about 2 1/2 cups of cheese from a half-gallon of milk, plus the leftover whey.  Now, what to do with the whey?  Any suggestions?

I've also been working on stocking my freezer with tasty, homemade bread products for the coming summer months, as it will likely be too hot to bake for much of the summer.  This afternoon, I made more bagels!

I use a little more than half whole-wheat bread flour in the linked recipe, with great results.  (Specifically, about 3 cups WW bread flour, and about 2 cups white bread flour.)  Previously, I've only made plain bagels -- John requested "everything" bagels this time.  So, I made a half-batch plain, and smothered the other half with dried onion, dried garlic, sesame seeds, poppy seeds, and salt.  MMMMMMMMM.

We did actually eat some "real" food this weekend, too, so I'll be back soon with a post on meals.  Until then, keep enjoying all of this dairy and carb goodness!

goodbye, vacation!

My vacation is almost over!  I can't believe I've been away from work for an entire week, and it's already time to go back . . . I had a great week, though.  Saturday through Monday, John and I traveled to Wisconsin to visit my family, and we spent the rest of the week hanging out at his house.  (We even brought Oliver along -- and he did great!  He only hid in John's boxspring for the first day, and then spend the rest of the time trotting around, sniffing everything, and having "conversations" with John's roommate's cat through her closed bedroom door.  Ha!)  I did plenty of baking and cooking, we spent a day volunteering at the organic farm where John has been helping out this summer, spent plenty of time doing yard work, and made time for reading, watching movies, and relaxing.  :)

Of course, we did plenty of eating!  After a restaurant-marathon while visiting my family, we have been eating at home the rest of the week, trying to "recover."  Does anyone else feel just awful after eating out too many meals in a row?  I know I sure do.

We had lots of leftover beans, rice, and cheese, so ate plenty of Tex-Mex meals during the week:

After we ran out of tortillas, we finished almost everything up  in nacho form.  :)  Refried beans, cilantro rice, cheese, homemade tomatillo salsa, garden tomatoes, lettuce, sour cream, and homemade guacamole.  MMMMMM.  Kind of want this plate for breakfast right now!

We had a surplus of kale this week, which is definitely a good thing!  We left the farm on Tuesday with a huge bunch, and also had a nice-sized harvest waiting for us in the garden.  After more "Magic Kale Salad" with tempeh, I made soup!

Kale, vegetarian sausages, onions, garlic, white beans, tomatoes, olives, broth, and seasonings made for a spicy-delicious soup!  I ended up with the hugest pot of this stuff, so we are still eating leftovers, and they are still just as tasty!

One of my kitchen projects this week was my first foray into cheese-making:

The last time I made butter, I used the leftover liquid to make "buttermilk cheese."  This is seriously the simplest thing ever -- you let the true buttermilk sit out at room temperature for 24 hours, and then heat it slowly until it begins to curdle.  Strain for 4 hours, salt, and enjoy!  I would describe this cheese as a somewhat creamier, less tangy ricotta -- I think it would work nicely in a lasagna, or on top of a pizza, or pureed with herbs, pepper, and lemon juice to make a dip for crackers or veggies.  It was pretty tasty just on crackers!

No big plans for today, yet -- but we hope to have some fun on my last vacation day!