School Lunches from the Kitchen

September is here with all of its joy of new school clothes and school supplies for the kids, while parents make renewed resolutions for organization toward a healthy and happy family lifestyle. I am a Grammy now, with all of that behind me, but still so clear in my memory. In fact, I have vivid memories of the lunches my mom packed for me and today, when I have thermos tea along with a ham, lettuce and mayo sandwich on a bun, my mind goes right back to my school desk at Sir James Douglas Elementary. The sandwich was always neatly wrapped in wax paper with a unique fold on top. If lunches can have such a lasting impact on a person, I like to think that it's food, not only for the body, but for the mind and soul. Maybe this is why I still like to help out my kids with a bag of pizza buns or pinwheels to put into the freezer, knowing that moms just get way too busy to keep up . . . and again, it's toward more than food for the body.

A variety of homemade buns, rolls, cookies and  muffins will take a few hours of focused time to prepare but will go a long way toward stress free lunch packing for the next month. All of the suggested recipes freeze well and are ready to pack into a lunch bag along with some veggies, yogurt, cheese and fruit.

With this post I just want to share a few favorite ideas. I'll add the links and more suggestions.

The pizza buns are made with a quick French bread dough, pizza sauce, cheese and bacon bits. One recipe makes about 30 buns. The banana chocolate chip muffins make a nice treat in miniature size for younger kids.

These sausage rolls are posted as a recipe on my personal blog, but I will give you the method here quick. You will need half of a skinny farmer sausage, quartered lengthwise, so that you have four long strips of sausage. Then, using 3 cups of the  the Basic Large Biscuit Mix, mix in 1 egg and 1 cup buttermilk. Roll it out to about 16 X 12 inches and divide it into four strips to roll the sausage up in. Cut these long rolled up sausage strips into small segments to make two dozen sausage rolls. Bake at 400 F about 15 minutes or until golden. The treat in this lunch is a mini chocolate zucchini muffin.

Cheese stuffed breadsticks are also made with French Bread dough. I made these with half whole wheat, half unbleached white flour. The recipe makes 24 to 32 bread sticks.

Maybe you have someone who prefers salads to sandwiches. A favorite pasta salad is a great idea. I added some left over rotisserie chicken into this lunch and some raisin oatmeal cookies which I have not posted, but there are a lot of cookies on this site to choose from. Plain mini meatballs (without the glaze or sauce) are also good in a lunch.

I was sure I had posted this quiche, but found out it's one I can still do in the future. A friend of mine told me her grandchildren love taking quiche in their lunch. They are easy to prepare. You can use frozen pastry tarts and simply fill them about 3/4 full with your choice of quiche filling. Bake at 400 F about 20 minutes.

Bev's Ham and cheese pinwheels have become a favorite just in this past year. If you love to roll out pastry and play with it, this is for you. These treats are a bit of work but very rewarding as the recipe makes about 60 pinwheels. Pop them frozen into a lunch bag and they will be good at noon. I use the cooked ham that comes cut square (375 g package) and quarter each slice for the perfect size on each pinwheel square. You can use only cheese if you like. If your school is not a peanut free zone, try the rice crispy chocolate rolls for a treat. Dried mango or apple slices might be something your kids like.

Biscuits, along with a few favorite things to nibble on may be a nice change for some. Split them to add butter or jam.

And last but not least, an old family stand by, are plain or whole wheat buns for sandwiches. Shape them large for bigger sandwiches or small, almost touching when you put them on the pan, so that they turn out more like a soft roll. Some kids love the "no crust" feel. Slice them before freezing, so that they can be filled on the day of, while frozen. If you want to minimize processed meats, use egg or tuna salad, homemade roast beef, chicken or ham. Home cooked meat is easiest to slice thinly once cooled.

I hope that lunch making can be an enjoyable time for whoever prepares it. Sometimes parents need for their kids to prepare their own lunch but again, to eliminate stress, prepare or delegate someone to peel and chop vegetables once a week and keep them in sealed containers with a bit of water. Ripen fruit on the counter, then wash and put in fridge when good to go. Have sandwich options and snacks readily available. If you pack a lunch and find out it does not get eaten, find out what needs changing. Sometimes younger children just feel like they do not have enough time to eat. Some like to know what is in their lunch in order to look forward to it. Some like a surprise. Know your own child to work toward a happy lunch experience. One day this too will only be a memory.

For more ideas, try a search of cheese straws, muffins, pizza muffins, vegetable muffins,wiener rolls, meat buns, baked oatmeal, cookies or school lunches in the recipe search window near the top of the sidebar.

Freezing Tomatoes

It's tomato season...I've had a wonderful harvest and am thrilled with the results, the only thing is that I cannot keep up with them.  Now that we have had our first rain, I heard that we should quickly pick all our tomatoes as to save them from getting blight.
I was chatting to Lovella about my abundance in fruit and she asked me what I did with them all?
I said, "You just wash them, throw them in a bag and freeze them."  What?  She did not believe me.  I said, "I've been doing that for years, and then in the middle of winter when I have time I use the frozen tomatoes to make my fresh chilli, salsa, soup, or spaghetti sauce."
"You need to post that." says Lovella.  That's a great idea.
It's funny how sometimes the simple techniques that we use, need to still be shared with our wonderful readers.

Instructions

• Pick your extra tomatoes or go purchase a batch of fresh ones
• Wash them
• Package them in a plastic bag
• Throw them into the freezer

Now let the busy months of the year pass by and by January you will begin to remember those frozen tomatoes in your freezer.

• Take them out
• Do not thaw them as they are difficult to cut.
• Throw them into a sterile sink with hot water.
• The peels will peel off very easily.
• Cut them into the desired size.
• Make your favorite salsa, spaghetti, soup or chilli sauce.

 ~~~~~~~~~~

Another kitchen gadget....

I entered Elsie's kitchen, (SIL)  and saw these fresh peaches sitting on her counter. Then my eyes turned towards this peculiar kitchen gadget.
"What's this I asked?"
She said, "You don't have this in your kitchen?"

"Take one home right now...I have two of these."

While making my salsa today...my daughter not only enjoyed this gadget, but noticed how it poured so simply into the jars. No more dripping syrup on my jars and towels.
Are you still looking for a good Salsa recipe?

 
 This kitchen gadget is inserted inside your jar.  I promise you..."No More Mess!  And No More Burns!"

Sometimes it's the simple things in life that keeps life running smoothly. I have not ventured out to see where these could be purchased...But I know you will all want one...Let's see who knows what they are, or what they are called or better yet, who has one of these?

Apple Roses Cheesecake - Gluten Free

These roses are popular on Pinterest, and I found them intriguing and beautiful - so I decided to try them myself.
 I made the above dessert twice this Valentine's week-end - once for a potluck and once for my kids.
I don't think these roses need be limited to Valentine's Day. Any special occasion would welcome them - Mother's Day, bridal showers, birthdays.
Though the roses are not difficult to make, they are a bit time consuming -  however, the comments I got more than compensated me for my effort.

Since there are numerous sites giving step by step instructions, I'll just offer some tips that may be helpful if you haven't done these before.

1. Cut the apple in half, cutting away the core and ends, then with cut side down , slice the half-apple as thin as possible -- That first slice that is all peel is great to roll up as a deep color center for the rose, or bud,  after the pulp is easily scraped away (after microwaving)

2. Slices are microwaved in liquid (1 cup water, 1/2 cup sugar, juice of 1/2 lemon)  until they are just at the soft  stage - doesn't take long - I did one apple at a time, in my microwave took 2 1/2 minutes) You just want to 'limp' the slices, not cook completely.  Drain them on toweling after they are microwaved, and allow to cool slightly before forming your rose petals.

3. When creating your roses, roll up the center, then add petals , placing the middle of each apple slice to cover the ends of the previous slice, wrap and then finger roll the red top edge of the slice over to resemble a rose petal. Make the roses different sizes and make some buds.

4. I formed all the roses and set them up on doubled toweling to drain off the excess moisture. Because of the sugar in the water they were microwaved in,  the petals stick together nicely.

5. I used a green apple in an attempt to add leaves - but I wish the color stayed more vibrant - I'm wondering if green food color in the cooking water would intensify the green peel.

6. I made a fruit glaze to drizzle over the apples once placed on the dessert to make them shiny.

7. Use the reddest apples you can find  - I used Red Prince apples, they worked wonderfully well.

8.  I placed the roses randomly over the top - but then found that cutting the dessert was not easily done without ruining the roses -- so I think next time I might arrange the roses in such a way that when the dessert is cut into pieces there would be a rose arrangement on each piece.

9. These roses keep amazingly well ... I thought they would have to be done the same day served - but after a few days in the fridge they are still perfectly fine!

10. For an 8" x 10" pan I needed 4 medium apples for the roses. (the photo shown above was made in a larger pan for our pot luck , 9" x 12" and for that I needed 6 apples and made 1 1/2 times the recipe for the base and the filling)

Note- I haven't tried it but I see no reason the apple slices could not be 'softened' in simmering water/sugar solution on the stove top, if you prefer not to use the microwave. It may even work better since the temperature would be uniform.

While you could put these roses on your own choice of a variety of desserts,  the following is the dessert shown in the photo.

Apple Roses Cheesecake 

The base is a hazelnut crumb base

• 1/3 cup hazelnut flour 
• 1/2 cup gluten free  flour - I used Julie's Mix 
• 1/4 cup sugar 
• 1/4 tsp xanthan gum 
• 1/4 tsp salt
• 1/4 cup butter, softened

1. Mix together dry ingredients then work in the butter until well mixed. Press evenly into a baking pan -  8"x10"
2. Bake at 350 degrees for 15 minutes. 

The filling is the easiest baked cream cheese filling I have ever made and seems fool-proof - no cracks , sets well and is delicious. 

• 1 pkg. cream cheese (8 oz) 
• 2/3 cup sugar 
• 2 cups sour cream 
• 1 tsp. vanilla extract
• 1/2 tsp almond extract

1. Beat cream cheese with sugar until smooth 
2. Add sour cream and flavorings. Blend well. 
3. Pour over pre-baked base. 
4. Bake at 350 degrees for 20 minutes 
5. Cool 

Fruit Glaze 

• 1/3 cup fruit juice (I used the juice from a can of peaches)  
• 2 rounded tablespoons of sugar 
• juice of 1/2 lemon 
• 1 tsp cornstarch 

1. Cook juice, sugar and cornstarch until it thickens - if too thick add a little water
2. Add lemon juice

When cheesecake is cool, arrange the roses over the top, pressing only slightly into the filling. Drizzle glaze sparingly over the top of the roses. Chill for at least two hours before serving.
Can be made a day ahead. 

Life-Saver Window Cleaner

While I love sparkling clean windows, I have all my life been frustrated with cleaning windows.  I've always thought I must be the dumbest housewife ever, since I could never get my windows so sparkling clean  that I didn't mind if the sun was shining when guests came.
I have used every window cleaner suggested to me. The window cleaner that worked best for me had a unpleasant smell that lingered. If I could have achieved perfect results, I might have put up with the smell, but I didn't. I did the vinegar and water thing too, but wasn't happy, and I don't care for the smell of vinegar.
I followed every suggestion.  "Don't clean windows when the sun is shining on them, they dry too fast."  Right! The just cleaned window not in the sun - looks great! ~ until the sun comes round the corner with a smug smile that says ... "HA! gottcha!"  Yes, there are the streaks.

THEN ...
Last week I read a historical novel set in the mid/late 1800's.  In the story, the hotel housekeeper is trying to teach a high society girl how to clean - everything has to be spotless, including the windows.  I don't know where the author got the hint but the cleaning solution the housekeeper used was starch and water. You wipe the window with the solution, let it dry and then wipe off leaving the window streak-less and shiny! Really? and no odor?

Gotta try this one !!
So I experimented a little with proportions (of course the book never gave that -  only said so it looked right)

My solution recipe :

• 2 rounded teaspoons of cornstarch
• 1/2 cup of water 

1. Stir until starch is completely dissolved. 
2. I used toweling to dip into the solution and then wipe over the window. 
3. Let dry completely - go do something else.. 
4. Using newspaper, or toweling or lint-free cloth such as  a microfiber cloth, simply wipe off the dried solution!  and THEN ...  where did the glass go ? 
5. A little solution goes a long way. 

NOTE ADDED -  it works better to wipe off when dry , rather than letting it sit too long. 

Below -- My before, during and after photos of the first two windows I cleaned - it is time for spring-cleaning, right?
(All photos were taken with the sun shining on the windows) 

                                                               Window below - dirty 

                                                Window with starch solution wiped on

Solution wiped off - Window squeaky clean ! 

Note - the star is blurred in this photo because the camera couldn't see the window to focus on it.

                                                              Window - dirty

 Window with solution wiped on 

Solution wiped off - Window squeaky clean  

(the outside of window needs cleaning too, I couldn't reach it - need husband with ladder!)

One Skillet Chicken, Vegetables and Rice Meal

 This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

• 1 Tablespoon oil
• 1/2 cup chopped onion
• 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
• 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli. 
• 1 can chicken broth or 1-3/4 cups home made broth
• 2 cups instant rice (white or brown)
• 1/4 cup zesty Italian salad dressing
• 2 tablespoons chopped parsley for garnish
• Salt and Pepper to taste

Method:

1. Heat oil in large skillet.
2. Add onion and cook till tender.
3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
7. Bring to a boil.
8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
9. Bring to a boil.
10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.

Saturday in Ellen's Kitchen

 Good Saturday to all of you dear readers. I have a couple of tips that I've used recently that you might find helpful, too. In the photo above use a mixing bowl upside down to set your measuring cup on when adding liquid to a set line. With it elevated like this you can see better and measure more accurately.

 

I used this Fruit-Fresh product for the first time this summer when I had to prepare a large quantity of pears for freezing. They kept the pears from turning brown.

One more tip I saw but don't have a photo of is using the warmer on your coffee maker to melt chocolate. Just put the chocolate in a glass bowl and turn the warmer on and as it melts give it a stir. This is useful if you do not have a microwave oven.  

This isn't my kitchen but it's a room in our basement where I have shelving for my large quantity of dishes, serving pieces, platters, cake plates, trays, chargers, and Christmas dishes. This area supplements my kitchen. The dishes in my kitchen that we use everyday are plain white. The dishes down here in my basement are dishes I like to use for showers, celebrations, desserts, and holidays. Most of these dishes were acquired at thrift shops. On these shelves you'll find dishes in pinks, blues, greens, reds, transferware in blues, pinks, black, and brown. My parents dishes that us siblings gifted them for their 50th wedding anniversary, service for 24, came down to me when my mother downsized into their senior apartment. I suppose at this stage of my dish life you can't call me a minimalist. I do offer my dishes to friends and family whenever they might need them.

Thank you for stopping by today. Hope your weekend is going well.

Saturday in Ellen's Kitchen

When I shared my previous Saturday in Ellen's Kitchen I was asked to show more of my kitchen space. Here are several views of my kitchen/dining area pointing out some of my favorite features. This view is taken from our family room.

 

When you come into our house from the front door after coming up a short flight of stairs you would enter our kitchen from this doorway. 

 

This large island is one of our favorite features in this area. It is a great prep area and we use it for buffet service, too. The 2 large drawers in the middle of the island house everything I need for prepping food. These next photos show how large and cluttered full the drawers can be packed.

There are two large drawers like these under our Range top, too.

I'm a fan of gas for stove top cooking. My ovens are electric.

I took these photos right after I deep cleaned this area. My kitchen gets cluttered and messy everyday if I cook. It only stays this nice if I stay out of it!

 

We recently put in wood floors and we are happy with this choice for our kitchen, family room and entry ways. 

These are the views I have in Spring from my kitchen sink window. Having a window above my sink is a favorite feature of my kitchen, too.  

Thank you for taking the time to scroll through all these photos of my kitchen area. What are your favorite features in your kitchen?

Saturday in Ellen's Kitchen

 

For Saturday in my kitchen I want to share a few of my favorite things. This large oval dutch oven from Le Creuset is at the top of my list and must haves. It's what I use for many meals in my kitchen.

Good knives are at the top of my list, too. We love our bread at my home so a good serrated knife is a must and a good quality chefs knife for chopping and dicing and slicing.

 

We enjoy our morning cup of coffee. The Bunn is our favorite for the speed and quality of delivery. We tried the Keurig for a year before we admitted we missed our Bunn! 

A quiet dishwasher is a must for this old house. Our kitchen, dining room, and family room are all in very close proximity so to have a quiet dishwasher is a gift!

One very large sink is another great addition to a kitchen. I can wash any large item in this sink. Cookie sheets, large cast iron dutch ovens, large pots and pans, and turkey roasters fit in this sink.

These are the favorite things I would not want to live without. How about you? What are your must haves?

Saturday in Ellen's Kitchen

It's time for Saturday in my kitchen and I wanted to share some very easy recipes using puff pastry that I buy from the freezer aisle at the grocery store. These puff pastries come in handy when you need a fast and easy dessert or appetizer or even a breakfast treat.

I got this first idea from the Pioneer Woman and since I have an apple tree with an abundance of apples I decided to try it.

4 apples cored cut in half and sliced.
1 cup brown sugar
Dash of salt
Juice of half a lemon
1 sheet of puff pastry thawed
1/4 cup chopped pecans

Preheat oven to 400 degrees.
Mix brown sugar, salt and lemon juice together.
Prepare apples.
Gently mix in the apple slices with the brown sugar mixture.

Place sheet of puff pastry on parchment paper lined sheet pan.
Cut the pastry sheet in half
Arrange apple slices down the center of each sheet.
Bake for 20 minutes or until the pastry is golden
Sprinkle the pecans over the apples on each half sheet of apple pastry.

 For an extra treat drizzle with your favorite caramel sauce that has been heated.

Tomato, Tarragon & Cheese Puff

1 sheet puff pastry
2 cups grape tomatoes, sliced.
1-1/2 cups of your favorite cheese grated (I used Gruyere)
1 Tbsp. Olive Oil
1/4 cup tarragon or basil leaves, roughly chopped
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Place sheet of puff pastry on parchment lined sheet pan.
Use a fork to punch holes all across the surface.
Scatter the tomatoes over the pastry.
Salt and pepper the tomatoes.
Top with your cheese choice.
Drizzle with olive oil.
Bake until pastry is golden brown, approx. 20 minutes or longer.
Let stand 5 minutes and then top with the roughly chopped tarragon or basil.
Slice and serve immediately.

This could be a meal for two or an appetizer selection for a small group.

Herb and Garlic Paste

We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you'll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.