Monday, July 18, 2011

Peach Berry Crisp (filling)

Peaches and Blueberries, defrosting before adding Crisp Topping
I have an amazing recipe for Summer Fruit Crisp that makes a 13 x 9 pan of pure heavenly delight... except it sure has a lot of sugar in it! To cut down on the sugar, I revised the filling portion of the recipe to follow the crisp recipe from the cookbook The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families. The result is tart fruit with a sweet crisp topping that goes well over vanilla ice cream. (I only make this a few times each summer for obvious reasons--calorie counters beware!)

I also reduced the size of the recipe to fit an 8 x 8 pan because my husband and I have very little self control around this dessert. Just double the quantities to make enough for a 13 x 9 pan.

Ingredients:
  • 7-8 fresh peaches, quartered, pitted, and peeled
  • 1 cup berries (I like fresh raspberries, or frozen blueberries if I don't have anything else on hand, or just add a couple more peaches)
  • 2 Tablespoons lemon juice (or juice of 1 lemon)
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water
  • 1 teaspoon cinnamon (optional: better for apples and pears)
Combine all ingredients in a mixing bowl, stir gently to combine. To freeze, dump the fruit and all the juices in a gallon size freezer bag and freeze until needed. To bake immediately, place the mixture in an 8 x 8 pan and top with Peach Berry Crisp topping. Bake at 375 degrees for 35-45 minutes. Serve warm over vanilla ice cream. Try not to eat the entire pan in one sitting!

Menu Plan Monday July 18th: Clearing out the Fridge


Eggplant Stew over Whole Wheat Couscous--part of my vegetarian freezer cooking last week

I'll be using many of my tips for using up perishables before we travel to the beach this weekend. Every time I turn around there is more produce to harvest from my vegetable garden!
  • Monday: Roast Turkey Breast, whole wheat couscous with zucchini and cherry tomatoes (both from the garden)
  • Tuesday: Pasta with Marinated Tomatoes, based on a Martha Stewart recipe from the newest issue of Martha Stewart Living, which apparently hasn't been posted online yet, so I can't link to the recipe...  
  • Wednesday: Creamy Enchilada Casserole, hopefully sneaking some fresh produce in there somewhere, with shallot green beans
  • Thursday: Turkey Avocado Wraps (hopefully there will be enough turkey left over from Monday for this! I'll also use the turkey for lunches.)
  • Friday: Leftovers--eating whatever is left!
  • Saturday: Lasagna, garlic bread, salad (at the beach)
  • Sunday: Ham dinner (at the beach)
  • Monday: Marinated Salmon, Lime Cilantro Soba, steamed broccoli
I'll be freezer cooking with a friend on Wednesday, to make the salmon marinade and a few treats for the beach. I also want to find time to make Basil Pesto (to bring to the beach) and the crisp topping and lavender sugar that I didn't find time for last week.

I'll also be making another Summer Squash Frittata and eat it for breakfast each day this week, as I am swimming in zucchini and summer squash. I haven't figured out any good freezer cooking recipes for the squash yet (other than soups and sauces), so I made fried zucchini last week and I'll probably make it again this week, too.

Find more meal planning ideas at a special location this week!

Wednesday, July 13, 2011

Acknowledging the Unexpected

What happened here? Not what was expected...

Once upon a time, long ago, I worked for a boss who struggled with time management. She took a class and worked with a time-management coach, and he advised that each person in the office keep a daily list of unexpected events. My coworkers and I started doing this right away, because we were stressed out and eager to work on the time-management challenges we were having.


We were really surprised to discover exactly how many unexpected things just 'popped up' during each day. A client would call with a problem, a salesperson would stop by unexpectedly with a new product line, our boss would suddenly remember a project that she needed finished ASAP, or the copier would jam.

Writing down these unexpected events on our To Do lists seemed to give us more power over the situation. We could compare the tasks that we had planned to do with the new task that was now staring at us in the face, and decide which task took higher priority.

Often the unexpected event took precedence over what we had been working on before (our office certainly wouldn't have been able to function if we didn't take the time to fix the jammed copier!) Instead of feeling discouraged at the end of the day because of ruined plans, we could read our lists and count the unexpected events towards our productivity for the day: I helped a client, learned about a new product, finished my boss's project, and fixed the paper jam in the copier.

I'm finding that this same strategy can be applied to homemaking: if I take the time to acknowledge the time I spend each day on unexpected events, and count them towards my productivity for the day, I feel more empowered and in control of how I spend my time each day. I cleaned up the broken glass before someone got hurt, I rescheduled our plans so that I could care for my sick child, I got the car inspected on the last day before the sticker expired and avoided a ticket.

I also apply this strategy to larger periods of time. For instance, I haven't spent much time and effort on keeping up with clutter in my house this year. I think it is important to acknowledge the events (some expected, some unexpected) that have required additional focus and that have shifted my priorities away from this project.

My sister-in-law died in December. My close friend died in January. I'm still helping to go through my close friend's home and possessions and cooking meals for her college-age son.

I completed three large projects for my volunteer work in February, April and May--and I'm working on several new projects now.

By the end of this month, we'll have taken 9 separate trips since December--4 of them unexpected to some degree, but all worthwhile time spent connecting with family, friends, and each other.

By acknowledging that all of these events are important and realizing that I don't regret the time or effort spent on any of them, I realize that I have good reasons for not focusing on the projects I hoped to focus on so far this year. I can release feeling of guilt and powerlessness, and refocus on my goals with a fresh, positive attitude.

With all that said, I am off to finish prepping my new consignment pile, and a nice large Goodwill donation is on the horizon, too.

This plan works for me. What unexpected events have occurred in your life that you need to acknowledge and release?

Tuesday, July 12, 2011

Fried Zucchini


I made our eggplant stew today, and I used the huge zucchini I had from my grandparents' garden. I decided to use the remaining amount to make fried zucchini, with thoughts that my kids might eat it.

Ingredients:
  • Large Zucchini, thinly sliced (1/4 inch thick)
  • salt and pepper
  • 1/4 cup flour
  • butter and/or olive oil 1-2 Tablespoons
Sprinkle both sides of zucchini slices with salt and pepper to taste. Heat oil and/or butter (I use both) in skillet over medium heat. Place flour in shallow dish, add zucchini, turning to coat with a thin layer of flour. Add zucchini slices to skillet and fry for several minutes. Turn and fry for 2-3 more minutes, then place cooked zucchini on paper towels to absorb excess oil.

Try not to eat all of them at once. Offer them to your children, then eat the ones you served to them after they turn up their noses. 

This would also work well with a large eggplant. Delicious, and barely a recipe!



Monday, July 11, 2011

Menu Plan Monday: July 11th, 2011

Baked Chicken Tenders, Sesame Bok Choy, and Baked Redskin Potato
I'm still working through my Vegetarian Freezer Cooking Plan, so we will be eating a few of those recipes as we work through the week, while working our way through the second week of dinnertime swim lessons. The strategy that appears to be working for us is to eat protein-rich snacks before lessons to help the kids survive until a later dinnertime.
Preparing separate meals for the kids isn't ideal, but the goal is to use our fresh produce while it is still at its best and freeze the prepared potions. I'll reserve and heat up a few portions for us to eat, and make the kid-version meals quickly.

Find more meal planning ideas at orgjunkie.com!

Wednesday, July 6, 2011

Vegetarian Freezer Cooking: Coping with Summer Garden Excess


We are swimming in produce, so I think I will need to do a quick session of vegetarian freezer cooking this week!

I have a bunch of eggplant(s?) from my grandparents' garden which will go well with a zucchini from my garden in an Eggplant Stew over Couscous recipe, which is basically ratatouille. I'll make and freeze the stew, then make fresh couscous as needed. I'll also freeze 3/4 cup portions to eat for breakfast.

My grandparents also gave me a ginormous zucchini which I'll make into a Summer Squash Frittata, which I'll freeze in indidividual servings (makes 8) for quick breakfasts. I haven't tried to freeze a frittata before, so this is an experiment!

I also have a bunch of peaches that I'm not going to be able to eat in time, so I think I'll make up the fruit filling for my favorite Peach Blueberry Crisp--recipe to come. I'll also make up multiple batches of Crisp Topping--one for this fruit, and several more for Future Fruit.

Lastly I need to make a point to cure some Lavender Sugar so that I have enough to make a big batch of Lemon Lavender Cookies--a recipe from Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family. I'll post about that recipe soon, too.

Flowers From My Cutting Garden

I'm excited that the zinnias and cosmos flowers that I planted are finally starting to bloom! I took the remains of a bouquet from last week, removed the spent irises and Gerber daisies, then added the orange and salmon zinnias, as well as two cosmos flowers that bloomed (the white and hot pink at the bottom).

I planted these (and some sunflowers) in a small space next to my out-of-control vegetable garden. I planted 4 different colors (as suggested here... beautiful post!) and I hope to see some of the other colors blooming soon.
I don't think that I planted enough variety to make full bouquets for the house, but I am liking the option of adding some fresh pops of color and enlarging my store-bought bouquets (which usually come from Trader Joe's). I'm hopeful that I will figure out what/how to plant more things each year.

There's nothing like a fresh bouquet of flowers! What works for you?