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Archive for the ‘Recipes’ Category

Garlic Parm Cream Sauce

Lately it has become harder and harder to come up with dinner ideas in this house. I find myself saying more and more, I’m not cooking!!

So tonight starts out the same way as normal!  “Moooooom, what’s for dinner?” and honestly I have no idea and it’s 4:30pm. I quickly do an inventory of the kitchen and I decide on:

Garlic Parm Cream Sauce over Ravioli with steamed Broccoli

Garlic Parm Cream Sauce

What You Need:

1 package of frozen Ravioli (Prepare according to package)

1 Head of Broccoli (cut florets and steam)

For the sauce:

Garlic – 1 clove

Butter – 3 tbsp

All purpose flour – 3 tsp

Milk – 2  cup

Freshly grated Parmesan – 1/2 cup

Freshly ground black pepper – to taste

Melt 1tbsp butter and sauté garlic until golden brown.

Add remaining butter and Flour, stir and cook for 3 mins until golden brown.

Stir in milk, gradually.  Continue stirring.

Add Parmesan and stir until creamy and fully incorporated, Season with pepper and serve immediately over your Pasta!! (if you let it sit to long it will get thicker, add a bit of milk to thin out)

Ohhh, this is sooo creamy and yummy!! A little goes a long way too!!

Hope you enjoy it as much as we did!!

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Herb Roasted New Potatoes

Leann happened to be outside with Grampy and they decided to check out the potato box! To my surprise we actually had potatoes!!!

1013924_10201620184686608_1011404532_nWhen we planted them I wasn’t even sure we would get a crop, we are still waiting on the sweet potatoes that we planted almost a year ago!! I wondered how I would prepare them and finally decided to steam them.

So I scrubbed all the dirt off of them and placed them in my rice cookers steamer tray. Added 3 cups of water and steamed them for about 15 minutes.

I then cut them up to bite size pieces and tossed them with some Safflower Seed Oil and seasoned them. Then I tossed them onto the eclectic skillet to give them a crispy crust!!!

They were sooooo good!!! herb steamed potatoes

I love being able to live of the land!! By the way did I tell you that I don’t live on a farm??? So, YES you can do this too!!!!

Seasoning Mix

  • Garlic Powder
  • Onion Powder
  • Thyme
  • Salt & Pepper
  • Oregano

2 Tbsp Safflower Seed Oil

*Coat potatoes with the oil then season them and toss them in the skillet for 5-10 minutes, just to crisp them a bit! Serve and enjoy!!!

What are you cooking up??

Check out what others are cooking up this week at Home to 4 Kiddos!!

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

A Hot Mess

As I sit here making and tasting this sinfully gooey mess that I am gonna just call “A Hot Mess”, I am helping a friend find a healthy recipe for the kiddos at our church. Funny thing is normally we eat very healthy and tend to stay away from sugary desserts. And with Leddybug being Wheat Free these desserts are far and few in between!!

a hotmess pin

 So I saw this recipe floating around Facebook and thought I need to try this!!! But then I got discouraged because of the comments. Well I went out and I bought the items needed and then we decided to tear out the kitchen. So the thought of trying a new recipe went right out the door. After a week of having no stove and only having 1 hotplate, a couple of crock pots, a microwave and a electric skillet I decided, let throw caution to the wind and make a dessert tonight!

I followed the recipe to the letter and after 2 hours of cooking on High; I smelt a burning smell. I ran to the counter and realized that the edges were burning but the middle was raw. I didn’t want to throw it all out so I went to cabinet and grabbed my ramekins and scooped some of the batter into them. I microwave them for 45 seconds and they came out as a gooey cakey delight!!

INGREDIENTS
1 box Betty Crocker® fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker® chocolate chip cookie mix
Vanilla ice cream, as desired

 

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

*I melted the whole stick of butter in the microwave and divided it between 2 bowls added 2 eggs to each bowl then put the brownie mix in 1 bowl and the cookie mix in the other bowl. Mixed it well. Then I dropped spoonfuls of each  batter into the crock pot. After 2 hours it was a gooey mess and I then transferred the batter to ramekins and microwave each ramekin for 45 seconds.*

 

What desserts have you been cooking up??? What are you cooking up??

Check out what others are cooking up this week at Home to 4 Kiddos!!  

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Cheese Danish

 

A friend of mine stopped by and wondered why I hadn’t been posting any pictures of baked goods. Life had been a bit hectic but I figured I could whip up a tasty dessert. I had seen this recipe floating around Facebook and I am happy I tried it.

Cheese Danish recipe courtesy The Adventures of Kitchen Girl

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Ingredients:
2 cans ready to use refrigerated crescent rolls
1 8-ounce packages cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 33-35 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Have you tried any new recipes lately??

What are you cooking up??

Check out what others are cooking up this week at Home to 4 Kiddos!!

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Spanikopita’s

I know I told you all that I would fill you in on all the gossip, I mean update you on all that has been going on but this is not that post. I know, I know but I am still waiting on a few key things to happen before I let everyone in on what’s going on…just pray that the doors will open and that we will all have clarity on this next part of our journey!

Now talking about journey’s, we having been on one for a while but  we have taken a virtual journey to Ancient Greece, I told you yesterday about Home School in the Woods and if I didn’t tell you enough about how the kiddos love it, let me express that!! They ask everyday where are we going this week? What projects are we making? What recipes are we gonna do? They LOVE it!!!

So a couple of weeks ago we “went” to Ancient Greece, and one of the projects was to make “Spanikopita”(spinach pie) but after reading the recipe that was giving I knew that my family wouldn’t really like the spice combinations, so I took my search to the internet and thanks to a few different recipes I was able to come up with this tasty creation. I hope you enjoy it as much as we did!!

 

Spanikopita Triangles

Ingredients

· 1 bag (8oz) Baby Spinach

· 1 onion, chopped finely

· 6-8 spring onions (scallions),chopped

· 2 tbsp minced garlic

· 5 oz feta cheese, crumbled Mediterranean style

· ½ cup ricotta cheese

· 1/3 cup freshly grated vegetarian parmesan

· 1 tbsp. fresh dill, chopped

· 1 tbsp Italian seasoning

· 1 generous pinch of nutmeg

· About 1/2 cup fresh parsley, chopped

· 12 sheets of filo pastry, thawed

· About 3-4 tbsp. of unsalted butter, melted + some olive oil (or more if required)

Directions

  • Trim the stems of spinach and clean them well in cold water. Finely chop the spinach.
  • Take a skillet and heat 1 tsp. of Olive oil and sauté the onion until tender, add the garlic and spices.
  • Add the spring onions and cook for another 2-3 minutes. Add the spinach and cook until the leaves are wilted.
  • Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling.
  • Remove from heat and then combine the spinach, herbs, cheeses and nutmeg. Season with salt and pepper if required. You can taste it to see if it does not have enough salt from the feta cheese.
  • Preheat the Oven to 350F (or 180C). Place the 3 sheets of filo at a time (keeping others covered to avoid drying out). Mix the butter and 2 tbsp. Olive oil in a small bowl. Brush each sheet with butter mixture and lay on top of another.
  • Cut into equal thirds lengthwise.
  • Spoon a little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later.
  • Fold the pastry over to enclose the filling to form a triangle. Now take it upwards to form another triangle Repeat this process until you reach the end. You will have a small strip at the end which you can grease with little butter mixture and stick to the pastry. Brush the top lightly with butter mixture.
  • Grease two baking sheets. Bake the triangles for 20-25 minutes or until the pastry is golden brown.

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What are you cooking up??

Check out what others are cooking up this week

at Home to 4 Kiddos!!

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Broccoli Cauliflower Casserole

I know it’s been a little quiet around here lately. As you know life stops for no one; especially me!! But I made this for lunch and it was so easy and super yummy I thought I needed to share it with you! Hope you enjoy this as much as we did and yes, I will fill you in on what’s happening around here, soon.

 

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Broccoli Cauliflower Casserole

Ingredients:

1 package (16 ounces) frozen broccoli florets, thawed

1 package (16 ounces) frozen cauliflower florets, thawed

Topping:

1/4 cup plain dry bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

1 teaspoons Italian Seasoning

Sauce:

2 tablespoons butter

1 large onion, chopped (1 cup)

1 tablespoon of minced garlic

2 tablespoons flour

1 teaspoon garlic salt

¼ teaspoon black pepper

1¼ cups milk

1¼ cup Parmesan Cheese

4 ounces cream cheese, cubed

Directions

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion and garlic; cook and stir about 5 minutes or until tender. Stir in flour, 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

What are you cooking up??

Check out what others are cooking up this week at Home to 4 Kiddos!!

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Writing Ole School

So while learning about Sacagawea, courteously of Knowledge Quest. We came upon a few references of Captain Lewis scratching on paper and is little box of supplies. The girls were really interested in what the box contained and so when I showed them the picture from the link that was in the book. We then discussed how they used feathers and ink for writing and then of course we needed to talk about how to make the ink. Immediately a light bulb went off in the girls head.

 

Amber says“Wait, Mom!”, runs into the other room and returns with 2 feathers, and says “Could we use these for writing?”GEDC1409

We trimmed the tips of the feathers to form a point and Voilà we have a quill!

Of course we then had to go hunting for berries, well actually we went to the freezer and pulled out a bag of frozen blackberries. We placed them in a strainer to thaw, but of course the girls didn’t want to wait so we hurried the process up a bit, I microwaved the berries for 30 seconds and they were ready for straining. We then mashed the berries through the strainer, then we added 1/4 cup of vinegar and stirred. Transferred to a small bowl for dipping.quillwriting

The girls had a blast trying out their homemade quills and ink. It was interesting to see how with the different paper the ink changed color too!

What projects have you done lately??

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

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