The Urban Homemaker Blog

Category: Menu Planning

  • Summer Tradition- Granola Bars

    “What’s that recipe for granola bars?” – my hair stylist asked me. (She’s the best!) 

    Ok I’ll share! Enjoy…. I make these for most camping trips (whether camper camping or backpacking.) We eat them during the summer and it has become a summer tradition of sorts. I love that my family expects them and I am pleased to make them.

    Kathy’s Granola Bars– for 1- 9×13 (Pyrex is preferable)

    Ingredients:

    1/3 C oil- Coconut or olive is yummy

    ¾ C Brown Sugar

    2 T Honey

    1 tsp. vanilla

    2 Eggs

    1 C Flour (mill it fresh if you can! whole wheat, 6 grain works!)

    1 tsp. Cinnamon

    ½ tsp. Baking Powder

    ¼ tsp. salt

    1 ½ C 9 grain rolled (oats work well too!)

    2 C Crisp Rice Cereal

    1 C Chocolate Chips, chopped nuts, dried fruit, or seeds (or any combination you like) *pumpkin seeds and chocolate chips are YUM!

     

    In a large mixing bowl, combine the oil, brown sugar, honey, vanilla and eggs. Add flour, cinnamon, baking powder and salt. Mix well. Stir in rolled grain or oats, cereal, and nuts, fruits, or chocolate chips. Spray treat or wipe oil into a 9×13 glass pan. Press mixture evenly into the bottom of pan.

    For Chewy bars: Bake 350 for 25 min.. THEN TAKE OUT!

    For Crunchy Bars: Bake at 300 for 40-50 min and top is brown.

    Cool bars completely. Cut bars into 16 pieces.  These may be frozen.

    Nutritional Info: roughly 230 calories, 10g fat, 29g Carbohydrates.. I am a Diabetic so carbs are important to know!

  • Local Foods to Local Markets

    Do you LOVE Farmer’s Markets and participate in your local market as a producer or a consumer?

    Today I want to talk about ways you can help promote and support your local agricultural economy especially in Colorado.  If passed, Colorado would join nearly 20 other states (plus 5 pending!) who already support cottage industry food production.

    A bill recently introduced in the Colorado Senate would increase consumer access to local fresh and value-added agricultural products by permitting home and community kitchens to easily register to legally produce and sell low-risk foods.

    The goal is to encourage local farmers and small producers as entrepreneurs to spur economic development in Colorado communities.

    Provisions in the bill include:
    • It will allow consumers to purchase these products made with quality ingredients grown by their neighbors and other local farmers.
    • It will benefit our communities by keeping money circulating close to home.
    • It will encourage Coloradans to purchase nutritious food in their communities
    • It will allow local growers to be more profitable by utilizing products left over after market day, seconds, and surplus production
    • It will help local communities achieve self-sufficiency and sustainability
    • It will reduce the number of miles food is transported from farm to fork
    In Colorado and in other states it is now it’s up to us.  We must contact our Senators and Congressman  by phone or email—letters will not arrive in time.
    I would love to hear from those of you in other states who have successfully passed or benefited from similar legislation.
    In Colorado:

    1)  Contact all members of the Senate Agriculture Committee  to voice your support.  Please thank Senator Schwartz in Colorado, the Ag Committee Chair, for crafting/sponsoring this bill.

    2)  The Senate Ag Committee will hear this bill in Denver Thursday, April 28th at 1:30 PM.  If you can testify let Senator Schwartz know.  (Contact info in her email attached below.)  If you want to carpool from the Western Slope, please let me know as well.

  • Making Bone Broth Video Demonstration

     

    Today I’m going to talk about the time-tested process of making bone broths in your  kitchen to restore your health.

    Today’s busy lifestyles, wide use of antibiotics and nutrient deficient foods have pre-disposed many children and young adults to unhealthy gut health resulting in sinus problems, gluten intolerance, chronic fatigue, arthritis,  allergies, and other degenerative conditions.  Having said that, I remind you I’m not a doctor but I speak based on my own experience and that of others.

    You can easily master the art of making your own bone broths or stocks from leftover chicken, beef, or fish bones.  Add chopped carrot, celery, and onion.  Simmer for 24–72 hours.

    Bone broths are very nourishing to the intestines because they are full of natural gelatin that coats and soothes the gut and contain high amounts of calcium, magnesium, and other  trace minerals.  View the video for details.  The broths can be made into gravy, soups and stews, or even used as a tonic – type drink.  They are delicious, and thick when properly made.

    For free information, including an emailed list of things you can do to get started with better health, as well as tips, recipes and resources,  click on the
    Reversing Food Allergies On -Line Cooking Class Link .

    The 12 week class includes over 50 video demonstrations, and over 200 recipes.  Class registration goes through April 4 at the discounted price, classes start April 6.  Save $20 with coupon Code HEAL which is good through April 1.  Remember, registration is for life-time access to the materials.  Class schedule is as follows:

    • Lesson 1: Overview & Basics
    • Lesson 2: Detoxifying
    • Lesson 3: Making Stock
    • Lesson 4: Fermented Foods
    • Lesson 5: Soups & Stews
    • Lesson 6: Breakfasts
    • Lesson 7: Lunches
    • Lesson 8: Dinners – Poultry & Pork
    • Lesson 9: Dinners – Beef & Lamb
    • Lesson 10: Dinners – Seafood
    • Lesson 11: Appetizers, Snacks & Side Dishes
    • Lesson 12: Desserts

    Bonus Video:  How to Make Ghee – Free of allergens such as milk solids and lactose and safe for dairy intolerant individuals.

    Register for the 12 Week Reversing Food Allergies Class Here.

    Disclaimer: While I can’t guarantee your food allergies will be reversed by mastering the art of traditional cooking methods, I do believe your health will be improved.

    Disclosure: http://cmp.ly/5

  • Discover Waterless Cookware

     

     

     

    I have had this 17 piece set of waterless cookware for nearly 10 years and only burned something once!  I love the vapor-lock lid system which insures fast and healthy food without nutrient loss, how easy these pans are to clean, and most importantly, the 304 Surgical stainless steel  is non-reactive with acid foods.  Read on for details.   Frequently Asked Questions about Waterless Cooking

    Invest in a 17 piece set of Vapo Seal Waterless Cookware
    and I will include an Omelet Pan and Shipping for FREE!

    Only $299.99 while supplies last!

    TOP 10 QUESTIONS YOU SHOULD BE ASKING
    About Selecting High Quality, Long-lasting Cookware

    1. Why should I throw away my aluminum cookware?
    Aluminum is a metal that is very active chemically and
    reacts to acidic and base foods by dissolving in the cooking
    process and can leach into your food.    When you cook in
    aluminum some of the metal is excreted into your food and
    goes into your body.  Acidic foods cause a higher level of
    aluminum to be excreted and can even cause a metallic
    taste in the food.  Research shows a link between aluminum
    and Alzheimer’s disease and because of its properties,
    aluminum should not be used to cook directly out of.

    2. Doesn’t waterless cookware contain aluminum?
    Yes.  But the aluminum is encapsulated so that it will not
    ever come in contact with your food.

    3. Why should I throw away my Teflon?
    There is numerous health risks associated with Teflon
    especially when heated to high temperatures.  It is easy to
    see after many uses just look at your pan.  Flaking Teflon
    in your body cannot be good for you.

    4. How can waterless cooking improve my health?
    If the cookware is used properly it undoubtedly has
    wonderful health benefits.  Vegetables will retain 98% of
    their natural vitamins and minerals that are essential for our
    bodies.  Most cooking methods cause vegetables to lose up
    to 50% of their vitamins and minerals.  Because the flavor
    will be better you will enjoy eating and even trying all
    types of vegetables.  Eating vegetables becomes enjoyable
    and you begin craving healthier foods in your diet.  You
    will even begin to prefer eating at home rather than eating
    out.  Last, you won’t desire fried foods as much because
    you can cook meat without grease and still have abundant
    flavor and tenderness.

    5. What is the difference between waterless surgical
    stainless steel and the stainless steel that you can buy
    at discount stores?
    The difference is in the type of stainless steel and the
    construction of the stainless steel.  Waterless cookware is
    made of a high grade Titanium base surgical stainless steel
    the same type of stainless steel as used by surgeons, and
    dairies.  Because of its nonporous properties it is a very
    sanitary metal that doesn’t rust, corrode, or collect bacteria
    like some metals.  This property is also what allows for
    greaseless cooking.  The cookware is constructed with
    several layers of elements between the steel that produce
    very quick and even heat conduction.  Where other
    stainless steel pans though may look heavy can produce hot
    spots and burn easily.

    6. What is the difference between 9 element, 12 element
    etc.?
    There is not a lot of difference in cookware that imply
    higher or lower number of elements.  This is just the
    number of the different mixtures or alloys and elements
    used in those mixtures.  It doesn’t really matter how many
    elements are used in the construction.  What matters is how
    well and evenly the cookware conducts heat.

    7. What are the handles made of?
    Most waterless cookware has handles that are made of a
    high impact bake-a-lite.  This material is resistant to
    temperatures up to 400 degrees and doesn’t get hot to the
    touch on top of the stove when cooking like a metal handle
    does.  You don’t need pot holders to take the pan off the
    stove.

    8. What does the warranty on the cookware cover?
    Some companies have been in business for many years and
    have great customer service.  Other companies are trying to
    make a quick sale on auction sites but you may never be
    able to find them or their warranty again.  Most well
    established waterless cookware companies have great
    service and warrant their cookware against any defects and
    replace handles and knobs for minimal shipping and
    handling charge.

    9. What happens if I have a defective piece of cookware
    that is no longer manufactured?
    In this case the company should replace it with a similar
    product that is currently being manufactured.  Cost is again
    usually minimal shipping and handling charge.

    T304 Surgical Stainless steel cookware sets and pieces with
    a 7 ply construction of alloys and metals for fast even heat
    distribution and vapor sealing covers to allow for waterless
    and greaseless cooking.   The 7 ply  construction allows for fast and even heat distribution and
    the Titanium based steel surface keeps meat from sticking
    without using grease due to its nonporous properties.  The
    cookware has precision ground electronically balanced
    covers that create a vapor seal to allow for waterless
    cooking.  The vapor seal holds all the heat and moisture in
    the pan without the evaporation that usually occurs in the
    cooking process.

  • What’s for Dinner? Curried Hamburger

    This is what we had for lunch at Mentoring Moms the other day.

    Everyone asked for the recipe because it is so easy and delicious.

    This dish is also known as Pakistani Kima and is adapted from the More-With-Less Cookbook and everyone loved it.  Yummy!

    A quick and easy hamburger curry the whole family will love.  Great use for leftover baked potatoes.

    Saute in a skillet:

    3 Tbsp coconut oil or butter

    1 Cup onion, chopped

    Brown 1 lb of hamburger or ground meat with the onion mixture

    Stir in:

    1 Tbsp curry powder

    1 1/2 tsp salt

    dash pepper, cinnamon, ginger, and turmeric, (cayenne if you like hot and spicy)

    1 clove garlic, minced

    1 – 14 oz can diced tomato or 2 Cups tomato

    2 – potatoes,  diced

    Cover the mixture and simmer for 25 minutes or until the potatoes are tender.

    Add 2 cups petite peas or cut green beans. Heat through.  Serve with brown rice.

    Garnishes: (Optional)

    Diced green onions, or chopped cilantro, sour cream, diced cashews

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  • Monday Morning Mix

    Happy Valentine’s Day to you All.  I wanted to remind you that today is the last day of the Wondermill and Wondermill Junior old pricing.   I also wanted you to have this  fantastic and simple Chocolate Peppermint Custard for your Valentine’s and an opportunity to learn something from Penny Pinchin Momma.  (details follow)

    Last Day for Old WonderMill Prices – $239.95 today, $259.95 tomorrow – February 15, 2011
    Last day for Old Wondermill Junior price – $199.95 through February 14, 2011 – $219.95 starting February 15, 2011 -Includes free shipping, new auger, clamp, stainless steel burrs – the complete package!
    This recipe is courtesy of Cooking Traditional Foods, the longest running menu mailer based on the work of Weston A Price.

    This pudding recipe comes out thick and rich.  It’s great as a cake filling or in a custard cup.  You can change out the extract for different flavors.  When my kids want pudding, this is the recipe I use.

    4 egg yolks

    1 Tbs cornstarch

    1 (14-ounce) can coconut milk

    ½ cup chocolate chips

    1 tsp peppermint extract


    In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.

    In a medium saucepan, heat the milk and chocolate over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly.

    Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil.

    Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.

    If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.

    Kerry Ann Foster is the owner of Cooking Traditional Foods Menu Mailer

    Penny Pinchin’ Mama e-book, Jill Cooper, who raised two teenagers alone while making only $500 per month, shares practical hints and strategies she used to make the most out of every dollar. The regular price is $12.95 and this week only it is 50% off or $6.48.

  • Don’t Throw Out Those Turkey Bones

    brothSeveral years ago, I was told by an older wiser mom, that the secret to her soup is in making homemade broth.  Years later, I learned that the chicken base/bouillon cubes I was buying were actually loaded with MSG, and not only unhealthy  but  a poor facsimile to the real broth in health and taste.

    Never Throw Out Turkey, Chicken, Fish, Lamb, or Beef Bones

    • Before MSG came into widespread use there were no commercially available chicken or beef broths available so it turns out Grandmother knew best when she used what she had and made delicious and nutritious homemade broths.

    • The homemade broth or stock contains minerals including calcium but also magnesium, but also phosphorus, silicon, sulphur and other trace minerals.

    • Homemade broth helps build the immune system.  We all know that chicken soup is also known as “Jewish Penicillin”.

    • Good stock contains gelatin that has been proved useful in the treatment of diseases and very nourishing to the gut. Examples of diseases that benefit from homemade broth  include peptic ulcers, infectious diseases, jaundice and cancer.

    • French studies showed that babies had fewer digestive problems when gelatin was added to their milk.

    • Ask any soup maker – homemade broth makes superior soups, is excellent to drink when sick, and perfect for Real Gravy.

    • For More information about homemade stock: Read “Broth is Beautiful” by Sally Fallon Morell

    • Here is our absolutely most favorite soup recipe using turkey or chicken stock.  So enjoy those turkey leftovers, creatively:

    TURKEY CHOWDER
    If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect “10”! Even if you can’t try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some leftover soup for the freezer. If you let the soup sit a day, the flavor improves with age. We’ve eaten this in bread bowls that I’ve made. Fabulous!

    2 C. sliced carrots
    3 C. water, turkey broth or canned chicken broth (watch out for vitamin C)
    1 large floret of broccoli OR 1-10 oz box of broccoli
    1 C. onion, chopped finely
    1/2 C. celery, sliced
    1 tsp. salt
    1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
    2 C. milk or allergy alternative
    6 oz. Swiss cheese, grated
    1-1/2 C. diced turkey

    Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.   Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.

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  • Free Thanksgiving Menu and Recipes Download

    Roast Turkey

    Traditional Thanksgiving Menu from The Urban Homemaker

    Turkey, Homemade Gravy*, Herbed Stuffing*,

    Mashed Potatoes, Aunt Helen’s Sweet Potatoes*, Green Beans Amandine,

    Cranberry Relish Jello Salad*

    Pumpkin Bread*, Fantastic Whole Wheat Rolls*,

    Apple Pie*, Pecan Pie*, and coffee or tea.

    I admit, not having Thanksgiving at home this year makes me a bit sad, but I am so thankful we can share my favorite Holiday with my sister, her husband and friends in Denver.  Enjoy all the preparations with your children and build the best memories ever.

    Download the free Traditional Thanksgiving ebook with all the recipes today only. ($5.97 value)

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  • Holiday Sweets and Treats!

    Sweets and Treats

    Love Christmas cookies and chocolate fudge? Learn the healthy way of making these favorite holiday sweets with whole grains, good-for-you fats like butter and coconut oil and natural sweeteners.  This class will be December 6.  Register Here.

    Class Includes:

    VIDEO: How to soak flour and make buttermilk gingerbread

    VIDEO: How to maple sugar walnuts

    VIDEO: How to make sugarplums

    MENU: Candies and Treats to share with neighbors.

    MENU: Sweets & Treats for Holiday Gift-giving

    MENU: Selection of Christmas Cookies Every Kid Loves

    RECIPES: Gingerbread, cinnamon-molasses cookies, sugar cookies, spritz cookies, honey macaroons, sprouted spelt and maple shortbread, honey and mandarin marmalade, fudge, maple sugar walnuts, white chocolate peppermint bark, sugarplums, pasteli, gingerbread men, almond-flour gingerbread men, cookie mix in a jar, pecan crispies, spiced oatmeal raisin cookies, chocolate-coconut truffles.

    For complete information on this class and others in the Happy Healthy Holiday Classes

    Listen to my Interview  with Jenny McGruther to hear her passion for real foods.

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    Classes are from Jenny McGruther of  Nourished Kitchen – author of How to Cook Real Foods

    This is a new series from Jenny.  You can pick and choose which classes you are interested in.

  • Loss Leader Menu

    This week chuck roast  is on sale at my local grocery store.   I will buy at least a five pound roast because there are so many ways to use the leftovers.  *Leftover ideas are posted below.

    Here is the menu I’m going to use to take advantage of the savings.  I already have a whole chicken in my freezer bought when on sale:

    Monday:  *Roast Beef with Mashed Potatoes, steamed baby carrots with dill butter, and salad.

    Tuesday: Crockpot Roasted Herbed Chicken with roasted red potatoes, green beans, halved peaches, rolls.

    Wednesday:  *French Dip Sandwiches (from leftover roast beef), applesauce, and raw veggie platter.

    Thursday:  Chicken Barley Vegetable Soup with herbs, served with Applesauce muffins.

    Friday:  Poached Salmon (bought when on sale), with Horseradish sauce, and oven fries.

    *Other ways to use up LeftoverRoast Beef:

    Beef Stroganoff

    Barbecued Roast Beef

    Beef Stew

    Vegetable Beef Soup

    What creative uses will you use your leftover roast beef for?

    For more menus and recipes obtain Fast and Healthy Menus for Busy Moms.

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