Wicked Pickles

 
 

With all the medical crap going on around here, Cool and I have been thinking alot about diet.  Actually, I have been thinking alot about diet, Cool has been putting up with my ramblings.  BUT, we have agreed on a plan.  That is amazing to say the least.  Our plan is to eat a vegetarian diet during the week and eat meat for 2 meals on the weekend.  Hopefully with the meat on the weekends he won't crave meat too much and with the vegetarian diet we can get things managable and possibly off all the meds.

We started this week.  It has been going "ok" as I have a 13 year old who loves meat but the kids love being able to pick the foods.  We went through recipes online today and they picked our next two meals both containing tofu.  I am not sure how I feel about that but I gladly bought the ingredients. 

It is scary changing things the way we have but also freeing in a way.  I think with this new way our garden will be a fantastic thing this summer.  If it ever warms up that is.

 
 

While going through the scrap paper my mom sent over I found this treasure of a recipe.  It is actually one of our family favorites.  One that I haven't made in like forever.  I can thank Nanc for this since she is the person who orginally gave it to me.

Mustard Dip

16 ounces sour cream
16 ounces yellow mustart
16 ounces Helmans mayo
1 double package Hidden Valley Ranch Dressing
1 cup sugar
1/2 small onion, minced
6 heaping teaspoons horseradish

Mix all ingredients together.  Let sit overnight in fridge before serving.  Keeps for a long time and makes alot.  This is great as dip for hard and soft pretzels and on sandwiches in place of mayo.

 
January 7, 2008 01/08/2008
 

Breakfast:
Peanut butter French toast
Orange jello
Bananas
Milk

Snack:  
Homemade Granola bars
Milk

Dinner:
Grandma J’s rice casserole
Peas
Lettuce salad

Snack:
Cheese
Crackers
Celery and carrots
Banana
Milk

 
 

Oh yum!  I made this for lunch today.  It was a big hit amongst the tribe.

Chicken Quesadillas

About 1 tbs olive oil
1 medium onion diced
about 1 ½  tsp minced garlic
1 chicken breast cooked and chopped
Mexican Fiesta Seasoning
Flour tortillas
Co-Jack shredded cheese
Cooking spray

In a skillet heat the olive oil.  Saute onion and garlic in the oil until almost clear.  Add chicken and heat until hot.  Set aside with lid on pan

Over medium heat in a nonstick skillet that has been sprayed, place 1 tortilla.  Sprinkle about ¼ cup cheese over top.  Add about ½ cup chicken mixture.  Sprinkle with another ¼ cup cheese.  Heat for 3 minutes.  Flip and heat for another 3 minutes.  It should be golden brown and crispy.

Serve with sour cream and salsa with refried beans on the side.

 
January 2, 2008 01/02/2008
 

Breakfast: 
Breakfast Panini
Orange Juice

Snack:
Jello Jigglers

Dinner:
peanut buter and banana sandwiches
celery
Milk

Snack:
Hot Chocolate
Graham Cracker

Supper:
meatloaf
red cabbage and apples
mashed sweet and white potatos
Milk

 
 

Breakfast:
Cinnamon balls
Milk

Dinner:
Left over chicken wings and meatballs
Milk

Supper:
Ham and Cheese Quiche
Broccoli
Crescent Rolls
Lettuce Salad
Milk

Snack:
Cake

© 2007 Wicked Pickles Homeschool

 
 

Cream Cheese Frosting

·         8 ounces fat free cream cheese softened
·         ¼ cup room temperature butter (Smart Balance? Butter?  What's the diff??)
·         1 cup powdered sugar
·         ½ tsp  vanilla
·         1/8 cup cocoa (if chocolate frosting is wanted.

1.       mix cream cheese, butter and vanilla together until nice and smooth
2.      Add powdered sugar gradually until all incorporated.
3.      Add cocoa if wanted.
Store in fridge after frosting cakes and cookies.


© 2007 Wicked Pickles Homeschool

 
 

What am I going to do with the leftover ham?  That was the question I was asking myself this morning.  Oh, yummy quiche!  Good for breakfast, dinner or supper.  Different sides needed of course but ample for any meal.  Enjoy!

Ham and Cheese Quiche
·          9 eggs
·          ½ cup milk
·          ½ tsp salt
·          pepper to taste
·          about 2 cups left over ham cut into smallish pieces
·          ¼ onion chopped fine
·          1 ¼ cup co-jack shredded cheese
1.      Cut up ham and and place in the bottom of a deep greased pie plate.  (I mean really deep, not a casserole but not a regular pie plate)
2.      Mix the rest of the stuff together in a bowl.  Beat the eggs up pretty well before adding the rest of the stuff.
3.      Pour egg mixture over the ham in the deep pie plate.  (notice the  emphasis deep again?)
Bake at 350 for about 40-45 minutes or until the it is nice and brown and firm.

© 2007 Wicked Pickles Homeschool

 
 

OK, this is originally my FIL’s recipe.  Since his death my MIL has been making this every Christmas.  I have tweaked it, make it a bit easier and heart healthy and make it a couple times of year.  It is definitely a family favorite.

French Dips 
1 chuck or butt roast (very lean, we use deer and it is just as good)
little oil (canola…my FIL did NOT use just  a little)
salt and pepper
beef stock
 
In a cast iron skillet heat some oil and sear all sides of your salt and peppered roast.  Put seared roast in heated crock-pot.  Add a box or two of organic beef broth.  Cook on low all day.  Remove roast from liquid, chill both until the next day.

Slice chilled roast going against the grain very thinly.  Use a very sharp knife but be very careful.  (My finger is healing from the cut I got last week cutting up the roast)  Put roast in crock-pot, add broth and cook on low all day until ready to serve.

Serve on multigrain hard French rolls that have been toasted on each side.  It is meaexcellent with caramelized onions and peppers on top of the beef with provolonecheese melted on top.   Dip in broth.

©2007WickedPicklesHomeschool

 
 

This recipe is my Great Grandma's recipe.  My dad said most of her food wasn't edible but I found this recipe to suit our needs very well. 

The recipe was told to me by my Gaga.  I was on the phone telling her that I needed ot make red cabbage and wasn't sure how.  She rattled off this recipe like it was second nature.  She told me Grandpa's mom made it all the time. 

I am all for family recipes so I tried it out.  Cool says it tastes like candy.  Can't ask for much more!

Red Cabbage and Apples
1 head red cabbage
3 or 4 apples
2 tbs vinegar
1/3 cup brown sugar
1/3 cup water
2 tbs margarine
dash cinnamon

Cut cabbage and put in large skillet.  Peal and cut apples put in skillet.  Cook with water and vinegar on low for 2 hours.  Make sure to keep an eye on it and add water if necessary.  Add brown sugar, butter and cinnamon.  Serve.

©2007WickedPicklesHomeschool

 

    Welcome...

    ...to the nerve center of the Pickles House. This is where all the deep thinking, discussing and plan making takes place. But above all...this is food central. (Yep even Pickles have to eat!) Yowza! I look forward to sharing the Pickle Family daily menus, recipes and pictures of the food. I hope you will stop back often to see what's cookin'!

    Archives

    February 2008
    January 2008
    December 2007

    Categories

    All
    Casseroles
    Desserts
    Meat
    Menu
    Recipes
    Vegetables
    Vegetarian

    RSS Feed

    Living the good life while cooking, eating, living, loving, laughing and doing laundry.


©2007WickedPicklesHomeschool