Monday, December 12, 2011
Saturday, December 10, 2011
Two days ago our little man of the house celebrated his FIVE MONTH BIRTHDAY! I can't believe how big he is getting, and how much more interactive he gets everyday! I still am blown away at how amazing it is to watch him learn new things each day. Here are some of the new things he has been up to this past month:
- Weighs 20 pounds
- Loves his crinkle-winged fly toy
- Best. Sleeper. Ever. We lay him down in his crib, give him Toby his tiger, and leave him. He falls asleep within 15 minutes and if he wakes up sooner than we go get him, he just waits patiently, then greets us with a gigantic smile!
- celebrated his first Thanksgiving!
- started eating rice cereal November 9
- Had his first giggle fit on November 13, hilarious!
- first time eating puree's was November 14: Squash
- since then he has had green beans, sweet potatoes, carrots, peas, and peaches. He loves them all and is such a good eater! Less and less gets on his bib and hands and he's eating all of it :) Proud mama moment!
- Rolled over for the first time on November 16
- He held his own bottle on November 27, hasn't done it since, so it was just an adorable accident :)
- He loves standing up while holding onto our fingers
- Also can sit up really well with just a little help from mom and dad for balance.
- He blows raspberries and gurgles when he gets bored, like while driving in the car or while I make dinner.
Wednesday, November 30, 2011
Banana Cream Pie
· Prepare the sourdough starter:
o 2 cups warm water
o 2 cups flour
o 1 package yeast
· Place Turkey in Fridge to defrost
· Bake Sourdough Bread:
o 4 3/4 cups bread flour
o 3 tablespoons white sugar
o 2 1/2 teaspoons salt
o 1 (.25 ounce) package active dry yeast
o 1 cup warm milk
o 2 tablespoons margarine, softened
o 1 1/2 cups sourdough starter
o 1 extra large egg
o 1 tablespoon water
o 1/4 cup dehydrated onion
o In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
o Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
o Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
o Brush egg wash over tops of loaves, and sprinkle with chopped onion.
o Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
· Start Yams. Prepare and then put in fridge to be cooked on Thursday.
o Candied Yams:
§ 2-3 yams, peeled and diced
§ 1 cube butter
§ 1 cup brown sugar
o Cook in a covered pot at Medium heat for 30 minutes, until tender.
o Once softened, place in the mixer, and beat until whipped and smooth. Sprinkle in nutmeg and cinnamon.
o Scoop into 8x8 baking dish, cover with marshmallows.
o Cover with Foil
· Make Pie:
o Crust, Preheat oven to 475 degrees:
§ 1 cup flour
§ 1 tsp. salt
§ 1/3 cup and 1 Tbls. butter, cubed
§ 2-3 Tbls. Cold water
· Mix all together, form into ball. Wrap in plastic wrap and place in fridge 45 minutes.
· Roll out into a large circle. Gently fold into fourths, place in greased pie pan, and gently unfold.
· Press dough into plate. Don’t stretch it. Trim excess.
· Bake 8-10 minutes
§ 5 Tbls. Cornstarch
§ 1 cup sugar
§ ¼ tsp. salt
§ 2 ½ cups milk
§ ¾ cup half & half or evaporated milk
§ 3 egg yolks
§ 2 Tbls. Butter
§ 1 tsp. vanilla
§ 1 cup whipping cream
§ 2 bananas
· Mix cornstarch, sugar, salt in medium sauce pan.
· Add milk and half & half. Cook over medium heat until smooth and thick. STIR CONSISTENTLY.
· Pour small amount of milk mixture into egg yolks, mix, pour back into the rest of milk mixture.
· Cook another 2-3 minutes, remove from heat.
· Add vanilla and butter.
· Slice bananas into the bottom of pie shell.
· Pour filling on top, chill 3-4 hours
· Top with whipped cream and bananas
· Brine Turkey:
1 gallon water
1 bunch fresh rosemary
1 tablespoon dried thyme
10 garlic cloves
1 cup salt
1 bunch sage
2 cups maple syrup
1 gallon ice water
2 cups apple cider
§ In a large stock pot, combine the water, sea salt, rosemary, sage, thyme, maple syrup and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
§ When the broth mixture is cool, pour it into a clean 5 gallon bucket (we used a cooler). Stir in the ice water and cider.
§ Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
· Make Roll dough:
o 5-6 c. Flour
o 4 T. Sugar
o 1 t. Salt
o 2 T. Yeast
o ½ c. Powdered Milk
o 2 ½ c. Water
o ¼ c. Margarine (melted)
§ Put 2 c. flour, sugar, salt, powdered milk, and yeast in bowl. Stir to mix.
§ Add 2 ½ c. very warm water and melted margarine. Mix with mixer (dough hook) about 2 minutes.
§ Add remaining flour ½ c. at a time until dough clings to hook and cleans sides of bowl. Continue mixing 5 more minutes.
§ Place in greased bowl. Turn to coat. Let rise
o Preheat oven to 500 degrees
o Remove the turkey from brine and carefully drain off the excess brine and pat dry. Discard excess brine.
o Make a ‘breast plate’ out of doubled foil (in case it begins over browning)
o Place inside the cavity:
§ Fresh rosemary sprigs
§ Fresh thyme
§ Chopped onion
§ Chopped apples
§ Chopped carrots
o Rub with vegetable oil, sprinkle with salt and pepper
o Place in 500 degree oven for 30 minutes
o Check for over browning, if so add breast plate
o Reduce temperature to 350 degrees. Add the meat thermometer.
o Bake until internal temperature reached 165 degrees
o Keep in mind that brined turkeys cook about 5-10% faster so watch the temperature!
· Second Rise for rolls:
o Roll out ½” thick in large rectangle.
o Top rectangle with half of butter mixture then sprinkle with ¾ c. grated cheddar cheese on top.
§ Butter-Herb Mixture
§ ½ c. Melted Butter
§ 2 t. Rosemary
§ 2 t. Oregano
§ 1 t. Lemon Pepper
§ ½ t. Garlic Salt
o Roll like cinnamon rolls, cut and place on pan.
o Coat with remaining butter. Let rise until double.
· Prepare Stuffing:
o 12 cups cubed (1 inch) sourdough bread
o 4 tablespoons olive oil
o 2 tablespoons dried thyme
o Salt and pepper, to taste
o 2 pounds sausage meat
o 4 cups chopped onions
o 4 cups diced celery
o 2 tablespoons minced garlic
o 2 teaspoons dried sage
o 2 Granny Smith apples, cut into ½-inch dice
o 1 cup dried cranberries
o 1 cup dried small black figs (or dates), halved
o 2 cups chicken broth
§ Preheat the oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons of the olive oil, the thyme, salt and pepper. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, or until lightly toasted.
· Brown the sausage in a heavy pan, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl; discard the fat. Place remaining 2 tablespoons oil in the pan and wilt the onions, celery, garlic and sage over medium-low heat for 15 to 20 minutes, stirring often. Add to the bread cubes along with the fruit.
§ Drizzle the broth over the mixture to moisten. Toss well. Season with salt and pepper.
§ Bake with sweet potatoes after turkey is done and cooling.
· Bake Rolls:
o Bake at 425 degrees for 10-12 minutes.
· Bake Candied Yams and Stuffing at 350 for 30 minutes, until warmed through.
· Green Beans:
o Boil fresh snapped green beans, 30-40 minutes until tender
o Dice onion and bacon
o Cook bacon until crispy. Place on paper towel.
o Sautee onion in remaining bacon grease.
o Toss bacon and onion into the beans.
· Mashed Potatoes:
o Peel and chop
o Mix on high, add:
§ Little milk
§ Minced garlic
§ ½ cube of butter
o 4 Tablespoons unsalted butter
o 4 tablespoons all-purpose flour
o 1 teaspoon dried thyme
o Salt and pepper, to taste
o 1 tablespoon chopped parsley
· Whip the whipping cream for pie
Tuesday, November 22, 2011
Saturday, November 19, 2011
Wednesday, November 16, 2011
Sunday, November 13, 2011
Lately Ryan and I have been really trying to lose some extra weight. I'm about 4 pounds from pre-baby size, and 8 pounds from my goal weight. Ryan is about 15 pounds from his goal weight.
Friday, November 11, 2011
Wednesday, November 9, 2011
- 1/2 c. vegetable oil (sunflower oil)
- 1 T. white sugar (caster sugar)
- 2 eggs
- 2 T. plain greek yogurt (low-fat yogurt)
- 1 minced honey crisp apple (any apple)
- 1/2 c. dried and sweetened cranberries (dried unsweetened cranberries)
- 1/2 c. all purpose flour (wholemeal flour)
- 1/4 c. whole grain oats (porridge oats)
- 1 T. chopped almonds (flaked almonds)
- 1 tsp. baking powder
- 1 tsp. brown sugar
- 1 T. chopped almonds