As Lent arrives this Wednesday, you may be in the market for a few more meatless meals. I was lucky to grab some fresh haddock at the Natick Winter Farmer’s Market this weekend. Just in time for some Sunday  soup.

 The Basque Fish Soup is super simple, delicious and healthy.  This has been made by my family since I was little and I’m sure it will continue to be a tradition.

Basque Fish Soup


Ingredients
1 large onion chopped (1 cup)
1/2 cup chopped celery, leaves are good too!
1 large garlic clove, crushed
2 tablespoons butter
42 ounces whole tomatoes with juices (1 large + 1 small can)
1/2 cup white wine (I like chardonnay best with this, but tried vouvray and it was fine, just a little sweet)
1/2 cup minced parsley (or sub 2 tablespoons dried)
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon thyme
1 pound white fish, haddock/cod/scrod all acceptable.

Instructions
-In a large pot, saute onion, celery and garlic in butter for about 5 minutes or until tender.

-Stir in tomatoes, wine, parsley, salt, pepper and thyme.  Cover and simmer for 30 minutes.

-Meanwhile, cut fish into one inch chunks.

-Add fish to pot and simmer 7-10 minutes or until fish flakes easily.

-To reheat, cover and simmer for 10 minutes.  Do not microwave fish soup, fish and microwaves do not mix!
Serves 4-6.

Have you tried to eat more meatless meals?  Do you think fish counts as meatless, or just for Lenten purposes?  What other meatless meals have you found success with?

Image and video hosting by TinyPic

I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     


This post is shared with Melt in your Mouth Monday, Real Food Forager , Tasty Tuesdays,  Frugally Sustainable and The Best Soup Recipes.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAidRed Star Yeast and Le Creuset

 


I found myself adding a lot of comfort foods to the menu this week. I’m planning to make some larger quantity meals that we can freeze for later as I feel like we have a busy couple of weeks ahead.

Sunday- Sweet and Sour Chicken with Rice. This is a new recipe from the Delish menu planning service. Traditional flavoring of pineapple and soy sauce

Monday- Beef Chili. Grass fed ground beef is on sale so I plan to stock up. I’ll freeze a dinner’s worth of the chili.  I will be testing out making the chili in the pressure cooker.  Hope it’s as good as making it in the crock-pot.

Tuesday- “CORN” Clean Out Refrigerator Night.  With a couple of big meals made, I don’t want the leftover to get “left” behind. 🙂

Wednesday- Ash Wednesday so we will be enjoying fish and I’ll be trying to remember to not eat meat at lunch.

Thursday- Roasting a Turkey.  They are on sale this week for $1.29/lb so I’m going to cook one to enjoy turkey dinner, then use the leftovers for sandwiches and/or soup.  I’ll also make some Turkey Broth in the Pressure Cooker.

Friday- Was going to be Sweet and Sour Turkey Meatballs. Nontraditional flavorings of cranberry and orange.  This recipe is from Simple Bites.   After I finished my plan, I remembered it’s Lent.  Somehow I remembered for Ash Wednesday, but not the Friday change.  My guess is I’ll make a meatless pizza on Friday instead and bump the meatballs to Saturday.  Just one more reason why I like my Chalkboard Menu Plan. 

Source: Simple Bites via Pinterest
If something strikes your fancy, let me know and I’ll try to get the recipe posted.
Thanks!
For more menu planning inspiration, check out Stephanie Langford’s e-book Plan It, Don’t Panic.  There are meal plans to choose from, plus helpful tips like creating a “favorite” list to make planning easier.
Share your menu ideas on Menu Plan Monday posts at OrgJunkie.
I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

 

It was a crazy week here with a stomach bug bouncing around and a sudden change in our summer plans.  Here are some of the articles that took my mind off the reality facing me offline.

Simple Kids~ Evening Prep for an Easier Morning
~along the same lines as my Pin of the Week: BEDTIME routine chart.

Boston Food Swap~ Swapping is for Lovers: February Swap Recap
~my homemade granola got some love!

Photo by Tara Bellucci

Good Cheap Eats~ Quick Salads for Busy Days
~I’ve been needing some lunch inspiration lately.

Simple Mom~ Project: Simplify 2012
~ I followed along with this declutter/get organized project last year (with an infant) and loved seeing the progress each week.  This year we get to plan ahead as Tsh shares the weekly target zones ahead of time.

On a personal note, I have been involved with getting a Farmer’s Market started in my town.  I’m happy to report we are moving forward after a vote was passed by our town this week! Learn a little more in this local article here.  I’m off to a winter farmer’s market today to meet some potential vendors.

Image and video hosting by TinyPic
I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

This week was a big milestone for Madison.  She went to the dentist for the first time.  Big day!  It was a great experience and she sat very still while they counted her ten teeth on top and ten teeth on bottom.  Apparently she gets a gold star because there is good space between her teeth. No flossing yet!

I learned a couple of things too at the visit that I thought would be interesting to share.

When Madison was given a choice of flavorings for the cleaning part of the visit, I asked if they had synthetic food dye in them.  The answer was YES.  I was totally surprised, but glad I asked.  They did have one plain one to offer which had no dyes in it.  The technician wasn’t surprised by the question and said that some kids do have a reaction to the dyes so they keep both available.

Second learning of the day was about the new fluoride recommendations.  The new guidelines are for infants to brush with fluoridated toothpaste, not just a wet toothbrush.  Only a rice grain sized amount of toothpaste is needed in order to avoid over exposure to fluoride.

Too much fluoride before 8 years of age, a time when teeth are developing, can cause enamel fluorosis, a discoloration or mottling of the permanent teeth. 

I realized the Tom’s of Maine kids toothpaste we use, which has no synthetic food dyes, is also fluoride free.  Next time I’m in the market for kids toothpaste, I may take a look at their fluoridated options.  I will have to watch my little miss since she likes to start brushing her teeth independently.  No need for an inch long strip of toothpaste!  Time for a toothbrush for the little guy too.

If you are local to the Needham area, Chestnut Dental was AMAZING!  It was such a pleasant experience for both of us I’m sure my kids will be happy to head to the dentist for years to come.  The balloons were a big hit.

What toothpaste do your kids use? Do they like brushing time? 

Image and video hosting by TinyPic

I love to hear your feedback and comments. Stop by and visit my Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     I’m sharing this post with Tuesday Baby Link Up.

Congrats to Tanya C. who wins a 3 pack of Wool Dryer Balls.  Cheers to a laundry savings of no more dryer sheets!  An email was sent to the winner.  If I do not get a response back in 48 hours, a new winner will be chosen.

If you didn’t win and still interested in wool dryer balls, head on over the The Willow Store and check out their great assortment of colors (or natural) balls.  I have found my drying time is trimmed by about 10 minutes for large loads and I love not buying expensive fragrance-free dryer sheets any more.

Beware, little boys may suddenly find laundry time very exciting with the introduction of fun little balls.  I am having a hard time keeping my little one from crawling into the dryer to get his hand on my mine!

Image and video hosting by TinyPic

I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

A little more than a month ago, I came across a tiny little blurb about the rising popularity of food swaps in Whole Living magazine.  Food swaps started getting attention after they gained some traction in New York City last spring.  It’s really an old fashioned concept, yet feels new again in the era of social media that brings like-minded foodies together without major effort.

On Sunday, I attended my first event, hosted by the Boston Food Swap.  I love making granola and figured it may be worth a shot to see what I could trade for it.  The basic idea is to show up with something “homemade, homegrown or foraged by you” according to the rules of the swap.  Beyond these rules, there are no limits to the variety you will find at the swap, covering both the savory and the sweet.

I packaged my granola in mason jars in a variety of sizes to give me a little more bargaining power.  I dressed them up with red baker’s twine in honor of Valentine’s Day this week. My tote of edibles was a little heavy so I may opt for coffee kraft bags next time around.

The Boston Food Swap is currently being held at Space With a Soul (281 Summer St, Boston).  Upon arrival, there were a number of swappers already set-up with samples being shared.  I got my granola set up with samples offered in cupcake liners.  There was plenty of time for sampling and socializing before the real fun began.

At this weekend’s swap, there was about 13 swappers. In the summer months, co-founder Tara B. said the numbers swell to 30-40 people when they come in to swap some of their summer harvest.  Count me in for that too!

Some people come each month with a specific food item, like preserves.  They are known for it.  Other people mix it up each month depending on the time of year and what they feel like cooking.  I wish I had heard about the swap earlier as they hosted a Cookie Swap in December. Yum.

The bidding process began and I hung back a little to better understand how this was going to work.  Essentially you write in what you are willing to trade for a given item.  In my swap sheet above, you can see there was a pretty good response to the granola. (smile)   The next step was to make the trades.  I can say that I got to bring home a fun foodie mix of treats, including the cupcake in a jar, which will be our Valentine’s Day treat tonight.  I did not however, get my hands on the Tuscan White bean salad.  Swappers don’t need to bring enough for everyone, so if you notice there is only a couple of a specific item, act fast.  Lesson learned for the next swap.

Here is someone’s haul for the day, including fresh bread, blood orange curd, tabbouleh and my granola.  I need to remember a cute basket like this for next time around.

To learn more about the Boston Food Swap, visit their website or their Facebook page. They have been organizing swaps since June 2011. (Where have I been?!)   Mark your calendars for the next swap, March 18th, please RSVP online. You may just find some duck eggs there.

If you are not in the Boston area, check out Food Swap Resource to find one in your neck of the woods.  Not near one?  Start your own with neighborhood friends, church members, playgroup parents or anyone else with a love for food and sharing with friends.

I’ll share some additional details in a later post about some of the fun items I’m enjoying this week.  On deck is lasagna with homemade ricotta, and of course, the cupcakes in a jar which my three year old I’m sure will adore.

Oh, and if you were at the swap, don’t miss my Homemade Yogurt post!  It goes great with granola.

Image and video hosting by TinyPic
I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

This post is shared with the great eco-friendly sites of Frugally Sustainable, Country Homemaker and SortaCrunchy.  Also sharing with Blue Cricket Design, a link-up of creative ideas, and Raising Homemakers.



Hello February. It’s about 20 degrees and with some light snow falling. Yet it still feels like the winter that wasn’t here in New England.

Up this week is an easy weeknight dinner of Campanelle Pasta Salad with Tuna. (Giada DeLaurentiis)
Tuesday is my husband’s favorite chicken nuggets. Easy clean up so we have time to play Carcassonne together.
Wed will be lasagna in the crock pot. I got homemade ricotta from the Boston Food Swap I attended yesterday. This will be a great recipe to use it all up.
Thursday is leftovers as I have “Mom’s Night Out” with friends.
Friday is Basque Fish Soup. Family recipe and I haven’t made it yet this winter.
Sat I plan to try a new recipe from friends, Honey Glazed Pork Tenderloin.


What are you cooking this week?


I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

Don’t forget to enter to win a set of Wool Dryer Balls! Contest ends 2/15. 


For more inspiration, check out OrgJunkie.com, Melt in your Mouth Mondayand the book Plan It, Don’t Panic.

There is nothing like doing craft projects with your kids.  Enjoy imperfection.  Let them be creative and see where the world takes them.

I found this printable from Making Learning Fun.  There is nothing better than finding a fun printable to fill those sometimes challenging pre-dinnertime hours.  You can find more favorite printables gathered together on my Pinterest board.

Happy Valentine’s Day!

Image and video hosting by TinyPic
I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

Don’t forget to enter to win a set of Wool Dryer Balls! Contest ends 2/15.

A wonderful way to save money is to make your own stock.  Stock is made using the bones of the chicken (or marrow bones for beef). Broth is made from making an actual dish with the meat.  In my humble opinion, the two words are essentially interchangeable.  I got the gelatinous stock when making “broth” so I think as long as you are making something that helps you avoid having to buy the high sodium laden chicken broth/stock boxes from the store, go for it.

In Part One of How to Cook a Whole Chicken, you will have a lot of excess liquid leftover at the end of the cooking process.  I transfer the whole chicken to a cutting board, or as much as I can without it totally falling apart.  Then I strain the liquid with a mesh strainer into a large bowl.  This is batch one of the chicken broth.

Gel is a good thing when it comes to stock

Now time for batch two.
Remove all chicken meat from the bones to serve with dinner, and the rest for salads, leftovers, etc.
Save chicken skin, bones, and necks to use in making the stock.

Combine the following into your slow cooker/crock pot or pressure cooker.

  • Chicken parts
  • Two onions quartered
  • Two carrots chopped into 2″ pieces
  • Two celery chopped into 2″ pieces
  • 1 Tablespoon of peppercorns
  • 2 bay leaf
  • 2 Tablespoons of apple cider vinegar (acidity helps draw healthy minerals out of the bones)
  • 10 Cups of filtered water

Cook on low heat for at least 12 hours in the Slow Cooker/Crock Pot.  Great overnight project.  Some people just leave their stock running all the time on the counter to always have it for cooking rice, beans, etc.  I don’t happened to have an extra slow cooker for this, or the counter space.

In the Pressure Cookeryou can make it in 45 minutes, plus about 10 minutes for the Natural Pressure Release.  The stock made in the pressure cooker tends to have more clarity, if that makes a difference to you.

The chicken stock will keep in the refrigerator for 4 days, or frozen for up to 6 months.  I freeze in 2 cup and 4 intervals.  Or I just fill whatever glass jars I have handy and pop them in the freezer.   Just remember to leave room at the top, at least 1 1/2″ of space to allow for expansion. If I’m making soup, I take out the frozen stock the night before and let it defrost in the refrigerator.

The middle jar bit the dust in the freezer.

This batch probably cost about $1.00 to make when you count in the veggies I used and spices.  If I got organic low-sodium chicken broth at the store, it would be upwards of $10.  Not a bad savings.  More money to spend on organic strawberries, since they are costing a small fortune these days.

Any success or failure stories of making your own chicken stock or broth?  Do you prefer to make it all on the stove?

Image and video hosting by TinyPic

I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     

Linky love: Sunday Night Soup


If you never cooked a Whole Chicken before, now is a great time to test it out.  Throughout the winter months, the pricing on whole chickens is always really low.  I find it at least $3/lb less expensive than buying boneless chicken breast, plus you get the benefit of also making your own broth.

This recipe is hearty, easy and makes the best batch of chicken stock without even trying. If you still have a little energy leftover, you can use the chicken scraps (skin, bones and neck) to make a second stock.

I have made this recipe in both the slow cooker and my pressure cooker.  The pressure cooker is clearly faster, but sometimes it’s easier to just let the chicken cook all day.  I did this a lot when I was working full time.  I have found that the meat doesn’t fall apart quite as much when cooking in the pressure cooker so I tend to prefer this cooking method as of late.  See my review of the electric Cuisinart Pressure Cooker here.

Ingredients
1 Whole Chicken~ (3 1/2- 4 pounds is best,  I’ve done 5 lb. fine in the slow cooker, it’s a little large for the pressure cooker.)
2 Tbl Olive Oil
2 cans of chicken broth~ or 14 /12 ounces
2 large onions diced
4 medium carrots peeled and diced
1 (28 oz) can of Whole Tomatoes (do not drain)
1 Tbl Worcestershire sauce
1/2 Cup White Wine
1/2 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp Dried Rosemary or Thyme
2 Sweet Potatoes~ peeled and chopped into one inch pieces (optional)

Instructions
1. Brown Chicken in Olive Oil on a stove-top pan, or on the Browning setting on your pressure cooker or slow cooker.  Set chicken in separate cooker, or on a plate while making step 2.
2. Saute carrots and onion in remaining olive oil.
3. Deglaze pan with 1/2 cup white wine.  Use wooden spoon to scrap up any bits left on the pan.  Add 1 can of chicken broth to pan.
4.  Add all ingredients to cooker.  Add water to cover the chicken.  Make sure you do not go over the fill line.  (ask me about the yucky white spray I ended up with on my cabinets!)
5. Cook on Low for 8 hours in slow cooker, cook on High Pressure for 25 minutes for Pressure Cooker. Use natural pressure release if using pressure cooker.
6. Optional~add the sweet potatoes to the slow cooker at the beginning of the cooking cycle.  If you are using a pressure cooker and want to include the potatoes, set the timer for 20 minutes. Use the Quick Release method and add the potatoes in.  Then reset to High Pressure for 5 minutes. Use natural pressure release.

Serve with a little pasta and Parmesan cheese on top.

I strained the excess liquid and use it as cooking liquid for rice and beans during the week.  Even boil in a bag rice gets some extra nutrients when you cook it in chicken stock.  The stock made with the whole chicken gives you the best results, I even got it to gel for the first time.  I think the acidity of the tomatoes helped draw more of the healthy minerals out of the chicken.

Read Part 2~ How to make your own Chicken Stock in the Slow Cooker or Pressure Cooker.

Image and video hosting by TinyPic

I love to hear your feedback and comments. Stop by and visit the Facebook page or Twitter for updates!  Or get posts delivered via Email or RSS Feed. Thanks!     


Don’t forget to enter to win a set of Wool Dryer Balls! Contest ends 2/15.