Family Menu Sept 29-Oct 4

This week we are getting back to normal so I am actually starting to cook some. Now to get rid of all the leftovers.

Mon-Leftovers
Tues-Tomato & Green Pepper Chow Mein
Wed- Pizza Pockets - This is a recipe I kind of made up based on 2 different recipes and my family loves it!
Thurs-Date night -- hopefully. Kids will get leftovers
Fri- Hamburgers
Sat-Out of town, so I don't have to cook.

Pear Pie

I made Pear Pie yesterday. The world's Greatest Pie ever. I made 2 "regular" pies and 2 GF pies.

Pear Pie
Filling
1 8- or 9-inch single pie crust, uncooked
6-7 medium pears, peeled, cored, & quartered
1 1/2 T lemon juice
1/2 C sugar
2 -3 Tbsp flour (for GF use 2 T cornstarch)
1 tsp lemon peel (optional)

Combine pears and lemon juice in a medium bowl. In a small bowl combine sugar, flour and peel. Pour into pears and combine. Stir carefully. Pour into prepared pie crust

Crumb Topping
2/3 C flour (rice or wheat)
2/3 C white or brown sugar
1/2 t cinnamon
1/4 t mace (optional)
(For GF add 1/4 - 1/5 tsp xanthan gum)
1/3 C butter/margarine

Combine all ingredients but the butter. Cut butter into the mixture. Sprinkle on top of Filling.

Bake at 425-degrees for 10 minutes then on 375 degrees for 40-50 minutes.

Delicious!

Pear-Raspberry Jam

I made my favorite jam yesterday -- Pear-Raspberry. I also ended up making Pear-Raspberry-Strawberry since I ran out of raspberries. Basically, I use frozen raspberries and thaw them then follow the instructions in the Pectin box and use about 3/5 a recipe of cooked raspberry jam and 2/5 a recipe of pear jam. If you need more details here they are, for the example I will use 3/5 & 2/5.

Thaw frozen raspberries. If you are on the ball you would have frozen them in season. If not (like me this year) just buy frozen raspberries and thaw. Mash with a potato masher, food processor, or blender if you so desire so you have 3/5 the raspberries your pectin box calls for in a cooked raspberry recipe. Then peal and core pears and mash them so they are equal to 2/5 the pears called for in a cooked pear recipe.

When they are combined they will look like this

Then cook the jam according to the instructions on the fruit. This is what it looks like at a "rolling boil"

I thought this looked pretty cool!

Pour it in your bottles and process according to the instructions in the box.

Doesn't the jam look pretty. FYI: If you use the "inversion" method. Be sure to turn the jam over after 5 minutes or it sets up and leave the air gap on the bottom as you can see. OOPS!

Family Menu Sept 23-28

While a little late nonetheless here it is. My husband is out of town for the next three days so it will be pretty low key.

T - Sandwiches and Beans & Pears
W - Going out to eat
Th - Tacos
F - I'm not sure I have a Daddy-Daughter Date for church to run and my husband & oldest daughter are going, so it will probably be mac & cheese or something like that for the younger 2.
Sat - Frito Pie -- I really need to get some photos of this on here. When I do I will link to it.

About half done

I must admit that, as a general rule, I do not like to can. However, I do love canning fruit. If only it could be in any month but September. Just too many things to do. But this week my mom brought me almost 4 bushels of pears. In one afternoon & evening we canned 3 of them and 1 bushel of peaches. Thanks MOM!

Don't they look pretty.

Cream of Broccoli Soup

The other dish I made tonight was Cream of Broccoli Soup. It tasted delicious.

Doesn't it look yummy!

Cream of Broccoli Soup
2 Tbsp butter or margarine
1 onion, minced
Salt
4 Cups low-sodium chicken broth
1 heaping Tbsp cornstarch
1-1/2 lbs fresh or frozen broccoli (I used fresh this time)
1/2 C heavy cream
Pepper

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/2 tsp salt and cook until the onion is softened, about 5 minutes. Stir in the 3-1/2 C broth and bring to a boil. In a small bowl combine the cornstarch to the remaining broth. Whisk into the boiling broth and continue to whisk for about a minute. Simmer for 5 minutes, whisking frequently.
2. Meanwhile, finely chop the broccoli. Add the vegetables to the soup and simmer until tender, 7-10 minutes.
3. If you want you can puree the soup in a food processor or blender. I don't since I like my soup a little chunky. Return the pureed soup to the pot.
4. Stir in the cream. Bring to a brief simmer (do not boil), then remove from the heat. Season with salt and pepper to taste.

Cabbage Lasagne

Today I had to clean the garden produce out of the fridge to make room for more. Not really complaining, just always amazed how quick it comes ready. So tonight, I made two dinners to use this week. The first is Cabbage Lasagne. Basically, I took a recipe for stuffed cabbage and made lasagne instead.

Doesn't it look pretty.

Here is the Recipe:

Cabbage Lasagne
4-6 Cups cooked Cabbage, cut into bite size pieces*
3/4 lb ground beef (or 1/3 lb ground beef & 1/2 can 14-oz black or kidney beans or just 1 can beans)
1/3 C chopped onion
1 7-1/2 oz can tomatoes, cut up (I use the petite diced tomatoes)
1/2 C water
1/3 C long grain rice
1/2 tsp dried dillweed or thyme, crushed (or 1/2 Tbsp fresh)
1/4 tsp pepper
1 15-oz can tomato sauce (this is the LARGE can= to 2 small cans)
1 tsp sugar
1/2 tsp dried dillweed or thyme, crushed (or 1/2 Tbsp fresh)
3/4 C shredded swiss cheese or mozzarella, divided

1. In a large skillet cook meat and onion til meat is brown and onion is tender. Stir in Beans (if using), undrained tomatoes, water, uncooked rice, 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer covered, for 15-18 minutes or till the rice is tender.
2. While the rice & meat mixture is cooking, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme.
3. Once the meat mixture is cooked. Pour 1/3 of sauce into a 2-qt baking dish. Layer 1/2 the meat mixture and 1/4 C cheese on top followed by 1/2 the cooked cabbage. Repeat with 1/3 of the sauce, remaining meat mixture, and 1/4 C cheese, then remaining cabbage. Top with remaining sauce & cheese.
4. Bake in a 350-degree oven for 30 mintues. Enjoy!

*Remove vein in the center if you want.

This is what the inside looks like