Heather Solos's Blog, page 28

Menu Plan Monday Week 9 of 2016

Heather says

Last week was a doozy. There was no plan as I was flying back from Salt Lake City on a redeye and I was buried in the day job until Friday afternoon. I don’t enjoy weeks like that, but it was the best kind of work-related busy.

I’m ready for a normal*, routine week. 

*HA!

It’s time for us, probably not you, to Iron Chef it up a bit and make do with what is on hand. This is where items like MustGo Soup really come into their own. Skillets are also super handy on weeks like this.

Skillets = protein + onions + garlic + some kind of leafy green and maybe carrots or bell peppers served over a starch, in our house it’s rice, potatoes, or grits.

How do you use up leftovers?

Here’s a handy printable to help with your menu and grocery shopping plan. Don’t forget to keep it in a binder to build up a repertoire of recipes that work for your family and what’s in season. Cross out recipes that were a total flop that don’t stand a chance of ever being loved by you or your family and make notes on what you’d like to do next time around for recipes that were received favorably. Not only will these plans help you spend less time trying to figure out what to feed yourself and your family, but they’ll let you have an answer for, “Hey, remember that thing you made with the [x] and the [y]? Can we have that again?”


If you have kids, you can give them their own Our Family Recipes binder when they head out on their own. Just don’t be too detailed so they still have to call once in a while. . .

What are you serving this week?

Monday – Sausage Skillet



Tuesday – Soup – To be determined, depending on what’s in the refrigerator
Wednesday – Red Curry, Coconut Cilantro Rice (for the liquid sub 50:50 coconut milk and chicken broth, toss with chopped cilantro)
Thursday – Meatloaf, Sweet Potatoes, Green Beans 



Friday – A vegetarian twist on Tortilla Soup – just with lentils and vegetable broth instead of the usual chicken. We may also try buffalo cauliflower bites for a treat, if we do that, there’s definitely be some blue cheese dressing
Saturday – Lowcountry Boil
Sunday – Roast Chicken, Carrots, Lentil Pilaf

 

 

                

Organizational Sunday #9: Clear Your Counters

Heather says:

Remember back in January, week 2 to be precise, when we tackled the entryway? If you are anything like me any free counter space quickly attracts all kinds of clutter. What I quit stashing by the front door, likely found a home on the kitchen counters.

Today your mission is to clear your counters of anything that doesn’t belong.

Take a hard look at your small appliances while you’re at it. Do you have both a coffee maker and a Keurig on the counter? Do you need both? Would one be missed if it were stored somewhere less convenient?

Since I take a lot of photos for this website, I’ve slowly built a stockpile of dishes and cookware that I don’t necessarily need for every day use, but don’t want to box up and hide it in the garage.  I found these shelves on Amazon and they work wonderfully. I really didn’t like storing my large enamel dutch oven (it’s heavy) in a lower cabinet, as it was always a pain to get out. Not everyone needs the amount of cookware I keep on hand, but it’s an option if you find yourself short on kitchen storage with a little room elsewhere. 

That’s it for this week’s challenge, but if you find yourself with a handful of fiddly odds and ends that you aren’t sure what to do with. Don’t just toss them in the junk drawer, you’ll just be dealing with them next week.

                

Organizational Sunday Challenge 8: Let the Lids Go

Heather says:

Last week’s refrigerator clean out likely freed up some leftover containers. Today your mission is to pull out all of your storage containers and make sure each and every one has a lid. The lid should actually fit and create a seal. If not?

Toss it in the recycling bin.

I’ve found it useful to use a plastic dish tub to store lids. 

I recently had a question about removing tomato stains from plastic storage containers. It’s a giant pain in the rear and while a chlorine bleach soak can remove the stains, some may remain. I’ll be answering this question fully later in the week. 

Preventing tomato stains in the first place is your best bet. Freeze things like leftover spaghetti sauce in gallon ziplock bags. Lay the bag flat on a baking sheet to freeze to better utilize your freezer space.

Glass storage containers are another option.

Didn’t feel this challenge was ambitious enough? I’ve got a bonus challenge. Look through your mugs and random plastic cups. Do you use them? Do you like using them? No? Out the door they go.

Cheap freebie plastic cups can be recycled, mugs and old glassware can be donated.

The post Organizational Sunday Challenge 8: Let the Lids Go appeared first on Home Ec 101.

               
CommentsGreat point, Jennifer. I probably should have worded that a ... by HeatherOh dear. I took the word “refrigerator” in last week's ... by Jennifer  

Menu Plan Monday Week 7 of 2016

Heather says

Are you saving the menu plans you’ve been creating? If you have a 3 hole punch and a binder, save your weekly menu plans. As you prepare your meal plans, make notes on what people enjoyed. Over time you’ll build a great resource for yourself and your family. If you’re just getting started with menu planning, here’s a series of articles that may make it easier.

You’ve had these conversations, right?

“Remember when we had that thing with the rice and the chicken?”

“Was there sausage in it?”

“Yeah, it had a funny name, can we have that again?”

“Oh, you meant chicken bog? Do you want to have collards with it, too?”

“Yeah!”

Trust me, we all have these conversations and it is so much easier if you keep a resource that’ll give you a clue as to what they are referring to.

This year, as soon as I finish up the backlog of re-photographing everything (and it is going well, there are just a lot to do), I’ll be focusing on seasonal recipes. 

This week I’m heading to Salt Lake City for a blogging conference. I’m going for my day job, FeedBlitz, but I’m hoping I might learn a few things, too. Ray and the kids are set with easy meals and frozen-planned overs.  

If you participated in last week’s pantry organization and this week’s fridge clean-out, be sure to grab your lists to use up the items you’re about to lose. What will you be having this week?

Here are some ideas from our menu:

Monday – BBQ Chicken, coleslaw, cornbread



Tuesday – Corn Chowder
Wednesday – Clean Out Refrigerator Night
Thursday – Simple Sausage Skillet






Friday – Nachos with black beans
Saturday – Chili
Sunday – Spaghetti and Meatballs (it’ll be brown rice elbow noodles, but you get the gist)

Let us know what you’re having or what worked from last week that you’ll be having again in the future. 

The post Menu Plan Monday Week 7 of 2016 appeared first on Home Ec 101.

                

Organizational Sunday Challenge #7 Diving Into the Fridge

Heather says

Happy Valentine’s Day. We really know how to have fun around here. 

Last week the pantry, this week the fridge. Go ahead and empty the trash before you start as if you’re anything like me,  you’ll need the room. 

I know I say that you should clean out the refrigerator each week, but do you do a thorough job? I don’t, I generally grab the produce that’s definitely gone off and get rid of it. Everything else just becomes part of the landscape. There are condiments of indeterminate age and cheese, well, we’re just not going to talk about it. 

Your mission today is to get rid of all expired food and any random condiments you’re just not going to use. Make note of any food that is nearing its expiration. Remember that list from last week? Use it tomorrow when you plan your menu.  Treat this Monday’s Menu Planning as an Iron Chef Challenge. If you want to get started, here’s a printable.

When you clean out your fridge, you should do it one shelf at a time and close the door while you sort through the contents. 

Think about your refrigerator’s zones as you put your food away.

If you want to learn more about managing your refrigerator’s contents, check out: Minimize Food Waste by Thinking Like a Kitchen Manager. 

 

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Oven-Baked Tuna Cakes (Croquettes if You’re Fancy)

Heather says:

Of all the recipes in all the world, never did I think the kids would like this one for tuna cakes. Crab is a bit on the spendy side for a herd of finicky kids, so I figured I’d give budget friendly tuna a try. I expected turned up noses and arguing about at least giving it a try. I did not expect, “Mom are there any more?”

Now, when I ask what should I add to the menu for dinner, I can count on two answers, tuna cakes from the younger crowd and tacos from Ray. Other than that, I’m on my own with the decisions, for the most part.

Since Lent started yesterday, now is a good a time to add a solid recipe for Fridays, when for many, meat is taboo. That’s not the only reason to give this budget friendly recipe a try. If you are gluten free the 4C GF Breadcrumbs work perfectly, no alterations needed as they are very similar in texture to panko style bread crumbs.

I generally triple the recipe, quadrupling if all six of us are here.  (And that’s the real reason they are baked and not fried, it has very little to with health and everything to do with patience) If the mixture seems dry, add another egg. Use your judgment, it’s fairly forgiving.

 

2  5 oz cans chunk light tuna in water, drained well
1/2 small, yellow or white onion, diced finely
1 generous TBSP dijon mustard (in other words, it’s okay if it’s heaping)
1 large egg, beaten
1 teaspoon lemon juice
1/2 teaspoon kosher salt
 freshly ground black pepper (to taste, if you like pepper, use a heavy hand)
3/4 cup panko bread crumbs, divided into 1/2 and 1/4 cups

Preheat the oven to 350°F.

In a shallow dish, place 1/4 cup of the bread crumbs and set aside.

In a medium bowl whisk together the egg, dijon mustard, lemon juice, salt, and pepper. Stir in the onion and then the tuna, finally fold in the remaining bread crumbs and just mix until barely combined. 

Using clean hands, mold the mixture into cakes. (Roll in to a ball and then pat flatter, about 1/2 thick). If you want little, appetizer style, you might get 6 to a can, if you’re envisioning restaurant style, two for a meal, you’ll get 4 total)

As you roll your tuna cakes dip them in the remaining bread crumbs and place them on a greased baking sheet. If you want your cakes to brown more than they would otherwise, brush them with olive oil before baking putting them in the oven. Flip after 12 – 13 minutes and cook for another 10 for small crab cakes and 13 – 15 for dinner size.

Serve with tartar sauce, balsamic reduction, or just dijon mustard.

We like our cakes served with jalapeño cheese grits and okra or sautéed greens.

Enjoy!

Some more yummy tuna recipes: 

Tuna Macaroni Salad Recipe
A Tuna Salad Variation

The post Oven-Baked Tuna Cakes (Croquettes if You’re Fancy) appeared first on Home Ec 101.

               
CommentsYes, ma'am, 4 about the size of the ones in the picture. I got ... by Heather SolosThanks Heather for posting this recipe. So one batch will give ... by Cheryle  

How to Remove Hard Water Stains in a Kettle

Dear Home-Ec 101,


I have a Corningware tea pot that has hard water stains from too many times boiling dry. A friend suggested straight bleach and bringing it to a boil, removing it from the burner and letting it set overnight. No luck. Suggestions?

Does sodium hypochlorite break down at a certain temperature? Can’t find anything on line to tell me the answer.

Signed,


Lightheaded in Lincoln

Heather says:

Please don’t take advice from this friend, their intentions may be good, but this person sounds like the reason warning labels are needed.

Heating chlorine bleach releases chlorine gas. Please take a moment and review the following:

Sodium hypochlorite degrades 3.5x faster for every 10° Celsius, in other words hotter is not better with with this chemical. When diluting chlorine bleach for household disinfecting, use room temperature water.

Click this picture to learn more about cleaners!

If I were in your situation, I would try using Barkeeper’s Friend. Rinse the kettle, but don’t dry it. Liberally sprinkle BKF in the pot and use a damp rag to create a paste. Allow the paste to sit on the surface of the pot for a few moments, then begin using more water, to dilute the BKF and clean the surface. 

If this doesn’t work, rinse the pot thoroughly and try simmering white vinegar. This won’t smell nice, but it certainly won’t be as offensive as the bleach from your previous experiment.

If you still have hard water stains, it may be time to try CLR, be sure to clean the kettle thoroughly before boiling water for your next cup of tea.

This article on cleaning an electric kettle has a more thorough explanation. Good luck!

Submit your household questions to helpme@home-ec101.com

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Menu Monday Week 6 of 2016

Heather says:

I hope you had a good weekend. I managed to knock out a few more recipes this weekend, feel free to check them out:

Spaghetti with Meat Sauce – it’s totally a date night, company worthy meal, just add a salad
Chicken Salad – a great way to use up leftover roast chicken.
Blue Cheese Dressing – perfect for wings and buffalo chicken sandwiches
Meatballs – if you’re going to have spaghetti or calzones or subs, here’s your go to

So what will we be making this week? Well it’s going to be a bit on the chilly and damp side, so we’re going heavy on the soup and chili plan.

What will you be having this week? Here’s a printable to help you plan your menu and your grocery list. If you’ve never tried to menu plan, this series might help.

If you participated in yesterday’s Organizational Challenge: The Great Pantry Clean-Out, grab that list and make sure you use up anything that is going to expire soon.

There’s a new produce option in our area that I’m excited to try. It’s not quiet a CSA, but does try to keep everything as local and sustainable as possible. Menu planning might be a little different in the near future if it works out. Their boxes are delivered on Thursdays which is pretty much the middle of the current plan. We’ll see how it goes, I’m excited to give it a try as I do believe in the concept of eating locally when it is practical. (I hear those of you in the upper midwest, loud and clear. There are only so many potatoes and turnips a person can stand)

Monday – Beef stew over rice with peas (Hoping for new pics of both of these)
Tuesday – Roast chicken with potatoes, Vegetable to be determined
Wednesday – *EDIT* this is moved to Thursday, Wednesday is Ash Wednesday
Thursday –Chicken and Wild Rice Soup -going for gluten-free this time.
Friday – Tuna Croquettes with Cheese Grits, aioli, and roasted broccoli (again hoping for pictures)
Saturday – Out
Sunday – Sue Polinsky’s No Tomato Chili, Cornbread, 

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Aioli – Garlic Sauce Recipe

Heather says:

Aioli is a garlicky sauce that adds an excellent finishing touch to some menu items. We love it with crab or tuna cakes, home made fries, fried potatoes, or sometimes on a sandwich that needs a kick that mayo just won’t provide. 

Aioli is similar to mayo in that it is an emulsion that uses the lecithin (a naturally occurring substance) in egg yolks to keep the mixture stable.

There are lots of recipes on the web for aioli; this is the one we use. I do cheat and use a food processor to mince the garlic finely as I’m usually in a giant hurry and I haven’t bothered to splurge on a mortar and pestle. If you are practicing for a culinary exam, by all means use a mortar and pestle. Otherwise choose the route that fits your needs, energy, and expectations.

This is one of those ratio recipes, meaning you can increase as you see fit. It’s rather high in calories, so… keep that in mind before going nuts. 

2 garlic cloves, finely minced
1 tsp dijon mustard
1 egg yolk, separated and at room temperature
1/2 cup olive oil
2 tsp cold water
1 tsp lemon juice
small pinch of salt

Make sure the garlic cloves are as finely minced as you can manage and then whisk in the dijon mustard, followed by the egg yolk. Now make sure your bowl is stable on your work surface and begin drizzling in 1/2 the olive oil (1/4 cup) while whisking steady with your dominant hand. Make sure the oil is fully incorporated. Add the water, lemon juice, and salt and whisk throughly.

Slowly drizzle in the second half of the olive oil until it is fully incorporated into your mixture.

If your aioli separates, you can whisk in a second egg yolk to re-suspend the particles. 

Enjoy!

If you try this aioli I’d love to hear how it turned out; just leave a message for me in the comments.

If you like to make your own sauces here are some more sauce recipes you can try.

Send your domestic questions to helpme@home-ec101.com.

                

Aioli – Garlic Sauce

Heather says:

Aioli is a garlicky sauce that adds an excellent finishing touch to some menu items. We love it with crab or tuna cakes, home made fries, fried potatoes, or sometimes on a sandwich that needs a kick that mayo just won’t provide. 

Aioli is similar to mayo in that it is an emulsion that uses the lecithin (a naturally occurring substance) in egg yolks to keep the mixture stable.

There are lots of recipes on the web for aioli, this is the one we use. I do cheat and use a food processor to mince the garlic finely as I’m usually in a giant hurry and I haven’t bothered to splurge on a mortar and pestle. If you are practicing for a culinary exam, by all means use a mortar and pestle. Otherwise choose the route that fits your needs, energy, and expectations.

This is one of those ratio recipes, meaning you can increase as you see fit. It’s rather high in calories, so… keep that in mind before going nuts. 

2 garlic cloves, finely minced
1 tsp dijon mustard
1 egg yolk, separated and at room temperature
1/2 cup olive oil
2 tsp cold water
1 tsp lemon juice
small pinch of salt

Make sure the garlic cloves are as finely minced as you can manage and then whisk in the dijon mustard, followed by the egg yolk. Now make sure your bowl is stable on your work surface and begin drizzling in 1/2 the olive oil (1/4 cup) while whisking steady with your dominant hand. Make sure the oil is fully incorporated. Add the water, lemon juice, and salt and whisk throughly.

Slowly drizzle in the second half of the olive oil until it is fully incorporated into your mixture.

If your aioli separates, you can whisk in a second egg yolk to re-suspend the particles. 

Enjoy!

 

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