Monday, March 23, 2009

Weekly Menu

· Bagles
· Yogurt
· Cantelope
· Milk
· Lunch meat sandwiches
· Pretzels
· Carrots and dip
· Milk
· Dominoes baked sandwiches
· Biscuits and Gravy
· Roasted potatoes
· Scrambled eggs
· Juice
· Crackers
· Cheese
· Ham
· Milk
· Spaghetti
· Garlic bread
· Fried veggies
· Milk
· Zeppole
· Cereal
· Toast
· Juice
· Leftover brats and hotdogs
· Leftover beans
· Macaroni salad
· Milk
· Pizza Soup
· Garlic bread
· Milk
· Banana muffins
· Milk
· Pretzels
· Carrots and dip
· Pop
· Hamburger helper
· Veggie
· Pears
· Milk
· Breakfast burritos with eggs and potatos
· Milk
· Baked macaroni and Cheese with tuna and broccoli
· Carrots and dip
· Hamburgers on grill
· Potato salad
· Scalloped corn
· Apple pie in a jar
· Cinnamon ice cream
· Egg sandwiches
· Juice
· Junk food
· Pork chops
· Apple sauce
· Salad
· Asparagus

Tuesday, February 17, 2009

Asian Turkey Meatball Wraps

This recipe was found during a search for Chinese foods. I really looked great, sounded great and probably would have been great had I not dried out the meatballs, substituted tomatoe for the red pepper (they are both red afterall) and actually had big carrots to shred instead of trying to shred baby carrots. I will definitely try this again only cook them in the microwave instead of broiling, using red pepper instead of tomato and buy a bag of shredded carrots.

Asian Turkey Meatball Wraps (my changes in red)

1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root (used powder)

1 cup brown rice (used basmati)
1 cup water (followed directions on rice and adjusted accordingly)
16 large lettuce leaves (used iceberg, won't do that again)
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes

1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root (used powder)
1 teaspoon sugar

In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.

In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.

Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl.

In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.

Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.

To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.


Picture--© Wicked Pickles-Homefront Lines

Almond Jello

I found this recipe while searching for different Chinese recipes to try during our unit. I didn't want stir fry and eggrolls all the time. This is definately an interesting twist on jello but is really quite good despite the odd look it has. Next time I will use more natural ingredients including agar-agar and evaporated cane juice following this recipe a bit more closly.

Almond Jello Recipe (my changes in red)

3 cups evaporated milk (not condensed)
1 cup sugar
2 packages unflavored gelatin
4 tsp amond extract, divided
1 (14 oz) fruit cocktail

Take 1 cup evaporated milk, the gelatin and sugar and disolve over low heat.
Add 2 tsp almond extract
Take remaining 2 cups milk and mix with remaining 2 tsp almond extract, stir and add into hot milk. (I let the milk get almost to the boiling point.)
Stir until well blended.
Pour into a bowl and cool in fridge 2-3 hours. (I had to put it in the freezer for about an hour to have it done in time for supper)
When firm, cut into cubes adding the fruit cocktail, including liquid.
Mix lightly and serve.

Recipe © 2009 Recipezaar. All Rights Reserved.
Picture © 2009 Wicked Pickles-Homefront Lines

Monday, February 16, 2009

Mary Todd Lincoln's Cake

For Cool's birthday and President's Day the picklets and I made Mary Todd Lincoln's Cake. Good enough for a President and good enough for us! It was delish! The almonds make all the difference.

The author of the article said it took her 4 hours beginning to end to make the cake but I found it took about half an hour to prepare then half an hour to bake. Of course I used a hand mixer and a stand mixer. But I still don't think it would take 4 hours.

Here is the recipe:

1 1/2 cups sugar
1 cup butter (Smart Balance)
1 tsp. vanilla
2 1/4 c. cake flour (I used 1 cup whole wheat and 1 1/4 cup white flour)
1 tbsp. baking powder
1 1/3 cups milk
1 cup finely chopped almonds
6 egg whites - stiffly beaten

Cream sugar, butter and vanilla. Sift together cake flour and baking powder three times.
Add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites.
Pour into two greased and floured 9 x 11/2-inch round baking pans.
Bake at 375 degrees for 30 minutes.
Cool for 10 minutes before removing from pan.

1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
dash salt
2 egg whites
1 tsp. vanilla

Bring to boiling, sugar, water, cream of tartar and salt.
Boil until sugar dissolves. Put egg whites in mixing bowl.
Start beater and while egg whites are beating, very slowly add hot syrup.
Beat until stiff peaks form, about 7 minutes.
Beat in vanilla for one more minute.

Peanut Butter and Banana Egg Rolls

This idea came from The Simple Cajun Life blog. These are really yummy!

What I did was this:

Mashed two bananas in a bowl. Added a couple of glops of peanut butter and mixed. Put the mixture into eggroll wrappers, roll like an eggroll (instructions on wrapper package) and fry up in butter. I kept warm in low oven until we were ready to eat them. Before serving I sprinkled with powdered sugar.

Bacon and Egg Fried Rice

Simple and yummy!

Bacon and Egg Fried Rice

basmati rice, cooked (I made 4-6 servings which was 1 1/2 cups rice to 3 cups water)
1/4 cup Bac-Uns
6 eggs
3 TBS onion, diced
3 TBS soy sauce, plus extra for the table
sesame oil

Saute onion in a little butter until a little soft. Add eggs and Bac-Uns and scramble until soft set. Move eggs off to one side of the pan, add a little oil and cooked rice. Mix eggs with rice and serve with extra soy sauce if wanted.

Tuesday, February 3, 2009


For lunch today we had taco salads. For the dressing I made homemade guacamole with some avocados I had in the fridge. Yum! I know, if I would look, I could probably find a "real" recipe but we have made guacamole this way since we started making it and I guess we must live by the old adage...if it ain't broken, don't fix it.

Guacamole ala Gerky (today's recipe)

5 avocados diced
1/2 carton grape tomatoes diced
1/2 red onion diced
1 capful of lemon juice
1/4 tsp Nature's Seasoning
1/4 tsp garlic powder

Mix all together and eat. YUM!
To keep it green, place a couple of avocado pits in it.

Monday, February 2, 2009

Chinese Noodle Soup

2 boxes chicken broth
1 boxrice noodles(the clear kind)
1 lb snow peas
2 shredded carrots
1 large onion chopped
1/2 red pepper, diced
1 TBs soy sauce
1 tsp garlic powder
1/2 tsp red pepper flakes (more or less to taste)
1 tsp sesame oil

Boil broth. Add veggies. Reduce heat, cover and let cook 5-8 minutes. Add nooodles and cook according to package directions. Stir in sesame oil. Serve with toasted sesame seeds if desired.

Tuesday, January 13, 2009

Muffins and Fruit

When I used to travel for a living there was a hotel in Rockford, Illinois I would stay at. Next to that hotel was a restraunt. Now the great thing about staying at that particular hotel was receving a coupon for a free breakfast the next morning at the next door restraunt. I would always order the muffin and fruit plate, juice and coffee.

The plate came loaded with grapes, oranges, pineapple and would contain 3 muffins. And they weren't small muffins either. Plus the muffins were always warm and good. (even if I didn't have the coupon I would have paid the $7.00 they charged because it was awesome)

So this morning I decided we were going to have muffins and fruit for breakfast. I wanted oatmeal muffins with apples and cinnamon. I went to my favorite muffins recipe site. Bed and Breakfast Inns. If you want good breakfast and bakery recipes this is the site to go to. (FYI the Pumpkin Crunch cake is to die for!) I decided to base my recipe off the Oatmeal Apple Muffins from Big Locust Farm Bed and Breakfast.

Being as I am trying a new way of eating, I decided to health this up a bit. My changes are in red.

Oatmeal Apple Muffins by Big Locust Farm Bed & Breakfast

1 1/2 cup oatmeal
1 1/4 cup flour (used whole wheat)
3/4 tsp cinnamon (omitted because I am out)
1 tsp baking powder
3/4 tsp baking soda
1 cup applesauce (unsweetened)
1/2 cup milk
1/2 cup brown sugar (used splenda mixed with molasses)
5 Tbsps oil (replaced with 1/2 mashed banana)
1 egg (replaced with 3 TBS warm water and 1 TBS flaxmeal)
2 apples pealed and diced
2/3 cup cinnamon chips

Preheat oven to 400 degrees. Combine oatmeal, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg. Mix until moistened. Put in muffin cups. Bake 20 minutes. (Just mixed it all together, sprayed muffin cups with olive oil spray and baked at 400º for about 17 minutes)

I served this with fresh pineapple, red grapes and and orange juice slushie. This was a huge hit and very filling. It will go on my monthly menu of muffins for both breakfasts and snacks.

Thursday, January 8, 2009

Taco Night

We had taco night Thursday night. Oh yummy, we love tacos. The "meat" was Tac-O's and topped with taco sauce, avacado chunks, onion, shredded spinach and tomatos. I served this with refried beans, Mexican rice and clementines.

This is by far the best Mexican Rice I have ever made. Of course I didn't follow the directions but then again I never do. My changes are in red.

* 1 teaspoon of salt (omitted but won't next time)
* 1 clove garlic, minced (1 tsp which equals about 2 cloves)
* 3 tablespoons cooking oil (omitted)
* 1 cup uncooked rice (brown rice)
* 2 cups chicken broth (veggie)
* 1/2 cup tomato puree or can tomato (fire roasted tomatoes)
* 1/2 cup chopped bell pepper
* 1/2 cup chopped onion


Heat oil. Add rice and cook until golden. Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed.Cooking time 20 minutes over low heat. (Threw everything in a rice cooker, flipped it on and let it cook.)

"..I'm fed up with cabbage water...

...It's not enough!"

I totally understand Charlie's frustration. Cabbage water leaves, um, a bit to be desired. Really it does. But, being a Willy Wonka fan and this never ending need to taste the foods that make the movies I love stand out in my head, I tried it. I waited until I found the perfect recipe. A recipe that might, just maybe, provide us with riches. I believe it will.

I honestly cannot remember where I got this recipe. I found it, printed on printer paper, while cleaning out the cookbooks. I had to try it.

Money Soup

1/2 onion diced
small head of cabbage, shredded
1-2 tbs butter
4 cups chicken broth
salt and pepper
garlic powder
1 peice of silver, boiled

Saute the onion in butter. Add cabbage and saute until parcially limp. Add boiled silver peice (I used a silver dollar) and chicked broth (I used 1 box chicken broth and 1 box chicken broth, so used more broth that is called for). Simmer until cabbage is done. Fish out silver and serve. Make and eat whenever a little money is needed.
Sweet and Chip really liked the cabbage water. Dill sort of liked it. Cool, who really doesn't like cabbage, ate it to be polite (but I noticed he didn't eat it out of his lunch box the next day). I really felt like I was being a good behemie girl by making this dish. :-)

I served this with a lettuce salad and BBQ dried beef.
© 2009 Wicked Pickles-Homefront Lines

Wednesday, January 7, 2009

Zucchini Crab Cakes

For lunch we had Dill's favorite lunch in the entire world. Zucchini crab cakes. I couldn't find the folder that had our usual recipe in it (until after lunch) so made another one found on the internet. It wasn't as good but we ate them any way. Dill asked if we could have crab cakes again on Thursday. ;-)With the crab cakes I served homemade tarter sauce, canned peaches, carrot chips with homemade chunky dip.

Tuesday, January 6, 2009

Chickpea Tuna Sandwiches

For lunch yesterday we had tuna sandwiches, roasted potato wedges, leftover hoppin john salad and carrot chips. I admit, I was a little leary at making the "tuna" filling. First of all would I like it and second of all would the picklets like it? Yep and yep. I was happily surprised at the outcome.
Chickpea Tuna Gerky's Way

1 can drained and rinsed chickpea, mashed
onion, minced
1 stalk celery, minced
1 carrot minced
1/2 red pepper
garlic powder, to taste
kosher salt. to taste
red pepper flakes, to taste
big spoonful of zucchini relish
1 dollop of mayo

Put all in a bowl and use the imersion blender until blended. Serve on wheat roll with tomato and lettuce (if you have it which we didn't)