Corn Chower and Cream sauce recipe

Corn Chowder

¼ c onions chopped (more if desired)
3TBSP butter
2c frozen corn
2 c milk
½ c powdered milk (optional)
2 c potatoes, peeled and diced
1 c cream sauce (see attached recipe)
1 clove garlic or garlic powder to taste
Chopped fully cooked chicken or other meat of choice if desired.

In large saucepan sauté onions in butter until soft. Add corn, milk, powdered milk(opt) and potatoes, and simmer over med heat for about 15 min or until potatoes are tender but not mushy. Add cream sauce in bring just to boiling point. Season and serve hot.


Cream sauce

Yields 2 cups. (half recipe for corn chowder above)

4 TBSP butter
4TBSP whole wheat flour
2c milk
salt and pepper

Melt butter in saucepan. Sprinkle in flour and stir quickly to form heavy paste. Add milk ¼ c at a time stirring so that sauce becomes smooth. Combine and stir as sauce thickens to desired consistency. Season to taste.

Cream sauce is the basis for many “Cream of…” soups we are all familiar with. You could sub in chicken stock for some of the milk and chicken and you would have “Cream of Chicken soup”


UPDATE: Cut down the butter in the chowder...I only used 1/4 of the butter called for and it was still very rich and smooth. Also you may not need all the cream sauce you can omit 1/2 c and it will be much lighter and much less fat.

Meal Plan Monday!

Ok this is my "week" off again. That means...cookin' time!

Monday: Corn Chowder (recipe to be posted soon) and veggies

Tues: INDIAN!!! Chicken Curry w/ lentils and veggies. Left over homemade tortillas to sub as naan bread. (this recipe is awesome!!! I will be posting it soon also)

Wed: Broiled Tilapia Parmesan (from "All Recipes.com") w/ baked acorn squash.

Thurs: Veggie tomato sauce w/ Homemade turkey meatballs over whole wheat spaghetti noodles.

Fri: Slow cooker chicken stew

The Amazing Stretching Chicken!!! "Chicken Pot Pie" Recipe

Ok people I am not taking about a rubber chicken...I am talking about making your chicken stretch further.

Continuing our "Thrifty is Nifty" series is a recipe for "Chicken Pot Pie"

I can't take credit for this recipe. I obtained this recipe on "Oprah.com"

This is a feel-good meal! It's traditional without a catch but very satisfying—not to mention easy and relatively fast. What I love most about this recipe is that it takes advantage of your basic kitchen staples. There isn't much you have to get extra, if you have a well stocked pantry. (Stay tuned for my "Thrifty is Nifty" post on a"Well Stocked Thirfty Pantry"coming soon!) I really dislike having to get just one specialty item for a recipe, only to see it sit in my fridge or cabinent and never used again. Besides that wouldn't be thifty now, would it?

Ingredients:Filling:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken

1/2 cup frozen sweet petite peas
1 potato , diced and boiled USE ANY LEFT OVER VEGGIES OR GRAINS!
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce

Crust:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil

To make filling:

Preheat the oven to 400°.

Spray a 2-quart casserole with cooking spray. (optional)

In a large sauce pan, heat olive oil and unsalted butter together.

Add onion and sauté until tender, about 4 or 5 minutes.

Add in flour until blended.

Slowly stir in 2 cups of heated chicken stock (it really doesn't need to be heated, just not cold as you will get lumps), whisking well.

Cook mixture over medium heat until thickened and bubbly, about 4 minutes.

Stir in roasted chicken, peas, potato, carrots, salt, pepper and Tabasco®. (Remember your root veggies and chicken need to be precooked.)

Pour into a 2-quart casserole dish, spread evenly.

To make crust:

In a bowl, stir cornmeal, flour, baking powder, sugar and salt.

In a separate bowl, stir milk, egg and canola oil until well combined.

Stir wet ingredients into dry ingredients. Mix until just combined. Please don't over work batter or it will get tough.

Spoon the batter evenly on the filling. (I found a thinner layer is better but, you be the judge.)

Bake until the top is golden brown, about 22 to 25 minutes.

(Mine took about 30 min...bake until your finger doesn't leave an indent. It got pretty dry baking until "golden")

Tonight I had my friend Niki over for dinner and I made this pot pie from some left over chicken. She went back for seconds and said it was really good.

Only thing is it is kinda bland...so I would recommend adding some herbs or spices.

UPDATE: This is an AWESOME freezer meal. I made two last time and froze one. I wasn't sure how it would reheat with the cornbread on top. It was fabulous. I just thawed it in the fridge and reheated it in the oven @ 350 for about 30 min. ( I got hasty and needed to eat and pulled it out early and mic'd it the rest of the way and it turned out fine!) It was actually even better the second time...as the flavors had a chance to meld and develop. It was a little bland and drier than I would prefer. The next time I make it I am going to add Lawery's Seasoning and more chicken stock.

PLUS, this is a great recipe to use those local in season root veggies!

If you make this please let me know how it turned out and any improvements you would make. Happy Cooking and Thanks!

Thrifty is Nifty Series

Another installment in our "Thrifty is Nifty" series.

This time it's about having convenience food. We all need it every once in a while. Especially on those nights when everyone is hungry and there is nothing quick to prepare in site. Usually in these instances we go for something quick and usually it is not a healthy choice. I am not immune to these episodes where the dinner hour is looming and there is no dinner in site. Just this week Guy and I got fast food...twice!!! YIKES!!! (having a sick babe sure takes up a LOT of time.)

Here is something I have been doing over the last month or so I want to share.

Making your own precooked meatballs.

Ok Kristina what are you talking about...meat balls?

I discovered how versatile meatballs are this fall. They are an easy and inexpensive way to incorporate meat into a meal without having to take the time to cook it.

Here is what I do. Make my own meat balls, cook and freeze. (a commercial bag costs about 8 -9 bucks depending on the brand.)

This week ground turkey was on sale.

Here is the recipe I use...

20 oz of meat
1 egg
1/3c bread crumbs
seasoning of your choice
olive oil

This is a great way to use up old bread or those bread butts no one seems to eat. I also incorporated a little wheat germ and flax seed too. I like making my own because I know what is in there.

Preheat your oven to 350 degrees

Cover your cookie sheet with aluminum foil (you'll thank me later)
drizzle olive oil on the foil and spread it all around with your hand or a paper towel.
Preheat your sheet in the oven.

Combine your ingredients. Really dig in there. Use your hands.

Make some balls. (about 10-16, to start, you'll still have meat left don't worry) I like to make mine relatively small in order to stretch the meat. Make them no bigger than ping pong balls.

Get your hot pan out of the oven and place it on trivet or hotpad so your don't burn your counter top.
Place the meat balls on the pan and bake for 15 min.
Take them out and turn and bake for an additional 5-7 min until done.

I then cool them in the fridge and then freeze them. They can keep for a while, but that won't really matter because they won't last long.

Ways to use your meatballs for those in a pinch lunches or dinners

Spaghetti and meatballs.

Mac and cheese with cut up meatballs.

Salad with cut up meatballs.

Pretty much any place you need ground meat you can use the meatballs.

I just mic them for about one minute to defrost and then cut them up and add them to our meals.

This is a great way to cut out those fast food meals which are detrimental to your wallet and your wasteline.

Meal Plan Monday

Ok here I am week 2 trying to plan meals again.
This week will be a challenge as I work Tues and Thurs

Monday:
B: Eggs and left over muffins
L: Yogurt and grapenuts fruit or salad (Rice and avocados for Amelia)
D: Sloppy Lentils and salad or steamed veggies (Rice and sweet potatoes for Amelia)
Prep: Soak Oatmeal, Make baby food (beets, peas, avocados), Make granola bars

Tuesday
B: Soaked Oatmeal one egg for Kristina (Egg whites and cheese for Guy)
L: Yogurt and grape nuts, carrots or spinach salad (Rice and apples for Amelia)
D: Left over sloppy lentils and Kashi frozen dinner, Salad(for Guy while Kristina at work) (rice and peas (new food!) for Amelia).

Prep: Soak muffins

Wednesday
B: Eggs and Kefir fruit smoothies
L: Salad etc... (Rice and apples)
D: Spaghetti w/ Homemade turkey meatballs, steamed veggies. (Rice and peas)
Prep: Make Muffins, soak oatmeal

Thursday
B: Oatmeal and eggs
L: Yogurt and grape nuts, veggies (Rice and avocados)
D: Leftovers (Rice and peas)

Friday
Undecided!

Deflated bread

The bread I made while it tastes Ok it looks like a deflated balloon. I am not exactly sure what went wrong but I have some ideas. During the first rising I had to tend to Amelia so it nearly tripled in size. I punched it down and was going to put it in the loaf pans but I was interupted again and it rose again in the bowl. So I thought...well it should rise again right. So I shaped it and attempted to rise it a 3rd time in the loaf pan in a warm oven. (120 degrees, it was still cooling off from when I made the muffins.) The dough didn't really rise much but I baked it anyways. It is really dense and really crumbly. I didn't add too much flour I don't think. I don't know how well I kneaded it...as once again Amelia was fussing. All Amelia wants is to be with me non-stop.This is why I am writing a second blog of the day as I can't really put Amelia down because she will cry and fuss. I can't cook like I had planned with her in my moby or in my arms. She is due for her next nap soon. Thank goodness!

Ok back to the bread. So does anyone have any suggestions on how to fix my bread. I want to try it again. I remember making bread as a kid...mainly pizza dough. I don't remember this being a problem...I was using white flour then. (I refuse to use white flour).

Here is a link to the recipe I used. I halfed it. http://www.passionatehomemaking.com/2008/01/kitchen-tip-tuesday-homemade-bread.html

Meal Plan Monday part II

Ok so last week I attempted "Meal Plan Monday" it was out the window by Tuesday. Having a 5 month old sure shakes things up!

So here is my attempt again!

Monday:
B: Soaked Oatmeal
L: PB and J carrots, yogurt
D Shepards pie (Make extra for Joanna) steamed veggies from farmers market last week
side salads

Prep: make muffins(done), make bread(done), make turkey meat balls
Soak tortilla dough (I couldn't find tortillas that were big enough @ Super target so I thought...what the hay I'll make some..we'll see how it goes :-) Laundry!!!

Tuesday:
B:Eggs and muffins granola and yogurt
L: Left over shepards pie, Spinach Salad
D: Baked penne w/ turkey

Prep: Soak flour for Guy's supersecret suprise flavor cake!
Make frozen cheese and bean burittos , Go to whole foods for Organic grains, drop off Amelia's library books. Drop off Shepards pie for Joanna if available. LAUNDRY!!!

Wednesday:
B: Soaked oatmeal, mufffins and eggs
L: Left over Baked penne
D: Out for Guy's Bday!!!
Prep: Thaw chicken, Make bread crumbs

Thursday
B: Granola and yogurt eggs and bread
L: leftovers or PB and J w/ spinach salad
D: Chicken strips, mashed potatoes and carrots. (left over salad)

Prep: Soak oatmeal, make lunch for friday

Friday:
B: Soaked oatmeal, Eggs and home made granola bars
L: PB and J on the Run ECFE @ 11am Day Care @ 130 Work @ 3pm
D:Find your own!!! (left overs)

Granola Bar Recipe

Granola bars are a main stay here at the Mattson home. We eat about a box or more a week. At about $3.00 for a box of Kashi granola bars this t equals approximately $12.00 a month or $144.00 a year just on granola bars! (yikes!!!) . As Guy exclaimed, "That is a car payment!!!".

So I decided it was time to take our addiction to granola bars into my own hands and learn how to make granola bars comparable to to the Kashi brand we love. I had some standards; no high fructose corn syrup, only whole grains, and organic if possible.
I found a delicious, frugal and easy recipe I would love to share with all my "granola" friends.
Here is a link to the recipe I used. It has a great tutorial step by step on how to make them. Link to Granola bar recipe from Joyful Abode

I have this problem, I can't stick to a recipe.

So...I used a little maple syrup (because was too impatient to wait for the last dredges of honey out of my bottle to make the total 1/2 cup.)

I would suggest not toasting the wheat germ because it was done before the rest of the grains were. The bars have a "done" taste to them. Guy says he doesn't mind.

My wax paper stuck to my bars. I nearly had a heart attack and thought I was going to have to throw the whole batch out. Then I had an idea! I used a dry towel and a hot pan to coax the paper off. Not ideal! So I would suggest using the wax paper to press it down when they are warm and then removing the paper from the top before they cool. I didn't have a problem with the underside wax paper sticking after they cooled. Strange.

I used plastic wrap to wrap them individually...but I think snack size bags would work well also. The baggies would be more "secure" but we are looking to be frugal here ladies. You could also just put them in a plastic container with plastic wrap between the layers. (I have shunned all wax paper for extended periods of time on these babies.)

I thought the bars were REALLY overly sweet. Of course, Guy loved them.

On his side I pressed some left over butterscotch chocolate chips that have been hanging out in my freezer for the last 2 years. On my side of the bars I pressed in some dried organic cranberries.

I think the next batch I am going to add some peanut butter to the "caramel glue" and not use maple syrup.

Also I may toast some coconut flakes and flax.

I am also going to lower the toasting temp to 325-350 degrees. I have read that toasting above that temp can turn the good polyunsaturated fats into trans-saturated fats… not so healthy. This is especially true if you add flax to the mix. I think I may add some ground flax to my next batch as it is more nutritious ground than whole.

I would love to hear any ideas or alterations you may have.

Does anyone have any ideas for a healthier "glue". I was thinking maybe molasses or rice syrup? Could I sub oil in for the butter?

Meal Plan Monday

OK, I know most of you come here for updates on Amelia.
This blog is also a way for me to keep track and refer back to different events and trials.

Yesterday, I was mandated to stay home from work. (I am a registered nurse). They are laying off about 100 full time positions from our hospital next month. I thought my job was recession proof? The reasoning is many people are approaching health care differently and many people are unable to pay their existing bills. This in addition to the hospitals investments going south has racked up a huge deficit. In order to counter this deficit they are laying off many employees. I think in the Twin cities together about 400-500 full time positions will be let go!!! We will be taking on more patients and expected to do more with less. (As if we weren't already!!!) I hope I am not one of the nurses laid off. I have 6 years experience but since becoming pregnant with Amelia I have dropped off the extra curricular scene at work. I also tend to put in a little bit of over time here and there. (I am working on this.) Because of this I am looking for ways to cut some corners and save money.
1.) We cloth diaper. Since we pay for laundry it costs about $3.00-$5.00 a week to wash and dry. I would love to hang dry but it really isn't an option, though I may start to just get them half dry in the dryer and hang them the rest of the way instead of adding an extra quarter. I figure we save about $5.00 a week on diapers so about $20/month or about $240/year + we don't buy wipes either. I haven't calculated the savings on that...but I am sure it adds up too. Since Amelia has been born I have bought a total of 3 packages of diapers. She grows out of them faster than I can use them up.
2.) Eating in more. We are still working on this one. I used to be really good about cooking dinner every night I didn't work...but since Amelia some nights I just don't feel like cooking.
Guy doesn't cook. Though he has tried a couple times. He just needs some confidence in the kitchen. (My children will be confident and competent in the kitchen; no excuses.) Amelia already loves to watch me cook. I will be posting weekly meal plans for accountability and suggestions for frugal nutritious recipes are welcome.
3.) Making convenience foods at home. Like instant oatmeal. (Pre-soak oatmeal the night before and it takes the same time as instant oatmeal and tastes SO much better.) Granola bars. I made my first batch last night. They are TASTY!!! The recipe will be posted soon so stay tuned!
I am thinking about making bread...thinking about it. I will need to borrow my mother's kitchen aid mixer (It's just gathering dust in her closet anyway since they aren't home much.)
I am also thinking about making burritos to freeze. I love those things and for $2.00 a pop for organic frozen burritos it kills me. Any one have a good recipe that stands up well in the freezer.
Also I am buying the big container of yogert and spooning out what I need. If I need to take some to work I put it in a double ziplock...works just fine...kinda like go-gert.
4.) We are rewearing our clothes as much as possible. With a $50.00 dollar a month laundry bill we are really trying to cut back on laundry. Using towels for the whole week or more and rewearing shirts that aren't smelly or soiled. This is a little bit harder with Amelia but I am trying to be better about getting bibs on her to keep her outfits cleaner longer and to reduce changes.
5.) I am home making Amelia's baby food. This is so easy and so much more economical.
6.) Breast feeding...it's virtually free and the best for Amelia. Win win!
7.) We don't have cable, we use an antenae.
8.) Brewing coffee at home and taking it togo. I actually buy togo cups (I know bad bad...) but I know myself with thermos' and I forget them in the car and they get all moldy and then I get grossed out and this prevents me from using them and I just get a coffee from Starbucks. So I spend $3.00 on 12 to go cups at Target and I figure this saves me money in coffee and lost thermos'. I am going to work on this one.
9.) Making muffins and cookies at home. I love a good scone with my coffee. I have been going to the bread smith WAY too much. I will take a walk with my coffee and home made muffin to a park bench and eat it and be happy I have $5.00 in my pocket!
10.) Making smoothies at home. I use my jamba juice cup over again and fill it with my own smoothie and walk with Amelia. If I need to pitch it while walking I can and I feel like I went out...I know pathetic, but it's true!
11.) Taking fewer showers. My hair is falling out at record pace...a post pregnancy thing. So I have been taking fewer showers. It seems to have slowed it down...plus my skin isn't so dry. Win Win...plus it is better for the environment.
12.) Borrowing or getting used baby gear.

Soaked Oatmeal

I have discovered a wonderful and nutritious breakfast I would love to share with you.
Soaked oatmeal . Ok the name doesn't conjure up the taste buds, but once you taste it.
Delicious and smooth!

Why soak the oatmeal?
Several reasons.
1.) Basically soaking (with an acid like yogert) helps to break down phytates in grains which prevent proper digestion of the nutrients and allows the body to properly absorb all the good content of those whole grains!
2.)It cuts the cooking time of old fashioned organic oatmeal to only about 5 min, if that!!! (It usually takes about 20-25 min.)
3.) Soaking expands the oatmeal so it yields more servings. Which makes oatmeal a very frugal meal!

I like to add dried fruit (not treated with sulfites) like cranberries and apples, slivered almonds, coconut flakes and flax seed to the mix too. Soak it all overnight in a glass jar or tupperware container on the counter (I have found the oatmeal isn't as smooth if you soak it in the fridge).
Top it off with a little soy milk, maple syrup or honey and you are on your way to a super nutritious breakfast!


What arephytates?
Phytic acid is found within the hulls of nuts, seeds, and grains.[1] In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.[5]

Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.[6] It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra. [7] In this way, it is an anti-nutrient.[1] For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable. (Copied from Wikipedia link provided above.)

There have been some studies about the chelation effects of phytic acid in depriving cancer cells of iron. Something I have just started learning about and interested looking into further. Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract.[12] Researchers now believe that phytic acid, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.[1][13]. (copied from the phytate wikipedia link provided above). Also grain fed animals who do not produce phytase excrete large abouts of phosphorus into the environment because of the phytic acids chelation effects and binding properties with phosphorus. Phytase is used as an animal feed supplement - often in poultry and swine - to enhance the nutritive value of plant material by liberation of inorganic phosphate from phytic acid (myo-inositol hexakisphosphate) and, thereby, to reduce environmental phosphorus pollution.