The Kitchen Counter Cooking School

I purchased this book after reading a review from another blogger; and, it was well worth the investment!

The Kitchen Counter Cooking School written by Kathleen Flinn

After finishing her culinary degree at Le Cordon Bleu in Paris, Kathleen found herself wondering what to do next.  However, after a chance encounter at the local grocery store where she helped a mom figure out how to replace her pre-packaged grocery supplies with fresh ingredients, she embarked on a project that would bring confidence to nine hesitant home cooks. Kathleen began by putting together a group of volunteers that would allow her to come into their homes to investigate how they cook, and then teach them how to be proficient in the kitchen. She taught these women, from diverse economic backgrounds, how to perform elemental tasks such as chopping vegetables, roasting chicken, making stock, and creating soups. The results for each volunteer were different, but they all gained confidence and know how that changed the way they ate.

As someone who teaches simple cooking classes on a regular basis, I thoroughly enjoyed this book. I have seen the same sense of accomplishment on the faces of women that Kathleen describes in her book. The overall feeling of community that takes place in the kitchen is something that is essential to the health of our bodies and our families; and, this book definitely portrays that feeling. I would recommend this book to both seasoned home cooks and new cooks alike. It offers a wide range of hints and tips along with some tasty looking recipes. A great read for anyone who needs inspiration in the kitchen!

To learn more about this weekly reading report, click on the tab above.

Fascinating Find - No Bake Chocolate PB Bars

I saw this recipe a couple of months ago on Talking Dollars and Cents. When I was making these delicious treats, I was thinking that they were going to be like granola bars. Boy was I wrong! These are definitely dessert. They were simple to make, and everyone loved them. Plus, the kids were especially pleased to be served a dessert instead of a granola bar.

Be sure to check out Kathryn and Alexandra’s blog where you will find lots of great recipes, menu planning ideas, and coupon tips and hints. Thank you Alexandra for sharing such a decadent dessert recipe!

Blog Link: Talking Dollars and Cents

Recipe Link: No Bake Chocolate Peanut Butter Granola Bars  

Homemade Croutons

Food waste ruffles my feathers a little bit. And it is because we have lived through some very lean times in our marriage over the years. So, when I see recipes that literally create something from nothing, it does my heart good to know that others take food waste as seriously as I do. Cindy over at The Christmas Plan wrote a post recently titled When Life Hands You Lemons. Cindy talks about a ruined batch of sour dough bread and how she turned the inedible bread into tasty croutons.

Well, with the stale pieces of my recent loaf of No-Knead Beer Bread, I tested out Cindy’s recipe for croutons. Not bad for a first try. We ate more of them off the pan than in the salad. I think that I may have baked them too long because they were hard to spear with my fork, but still yummy. I will definitely be trying out this technique again to perfect it.

Be sure to check out Cindy’s blog to read more about her desire to live a simpler life while instilling within her children the meaning of true wealth. You will find recipes, craft projects, and fun stories about learning to raise ducks! Thank you, Cindy for sharing a great recipe that reduces food waste and illustrates “the joy of doing more with less.”

Blog Link: The Christmas Plan

Recipe Link: When Life Hands You Lemons (Crouton Recipe)

This post has been linked to Frugal Tuesday Tip.

Recipes To Try...

I have not been doing much cooking or baking lately. We have spent so much time coordinating our move by packing, unpacking, cleaning, and organizing that we have been eating the simplest foods possible. However, I have seen a few recipes that I am looking forward to trying once our life gets back to normal and settles into a routine again.

Cinnamon Streusel Dessert Pizza

English Muffin Bread

Chocolate Chickpea Spread

Have you tried anything new lately?

Food Rules

Do you find food complicated? Do you walk the aisles of the grocery store reading labels and shaking your head? Do you wish that you knew what to do with all of that great looking produce at the farmer’s market? Well, you are not alone. And, Michael Pollan, has written a short and sweet book on how to figure all of this out.

Food Rules: An Eater's Manual written by Michael Pollan

This is a book of food wisdom complied to help people navigate the grocery store and eat better. The rules are simple and straight forward. And, you do not have to have a degree to understand them. For example:

Rule #2 Don’t eat anything your great grandmother wouldn’t recognize as food

Rule #45 The whiter the bread, the sooner you’ll be dead

Rule #74 Don’t get your fuel from the same place your car does

If you need a quick jump start to eating more responsibly, this would be a great place to begin. Eating real food is intimidating, but this book takes out some of the guess work and offers some fun advice to get you on track. And, now that summer is here, and farmer’s markets are opening again, it is a great time to make a commitment to healthy eating.

To learn more about this weekly reading report, click on the tab above.

Fascinating Find - No-Knead Beer Bread

You already know that I am in love with Artisan Bread. It is versatile, simple to work with, and frugal. However, it takes some planning ahead to make. This No-Knead Beer Bread can be made in a single batch and does not require refrigeration before baking. So, although it still takes 4 hours from start to finish, it is definitely a quicker process with a great flavor. We ate it with butter slathered on it with dinner one night, made Panini out of it the next day, and used the final scraps for homemade croutons. It was crusty, flavorful, and tasty. I will definitely be making this again.

Chef John at Food Wishes is the author of this fantastic recipe. You can find the recipe and an instructional video at the link below. Chef John also has lots of other delicious looking recipes on his blog, so be sure to check it out!

Blog Link: Food Wishes

Recipe Link: No-Knead Beer Bread

This post has been linked to Try New Adventures Thursday.

Artisan Bread Dough Recipes

Recently I tried a couple of new ideas with my Artisan Bread Dough: Cinnamon Rolls and Pretzels. My kids gobbled up both recipes, but neither one of them were what I was looking for. So, I will keep trying.

If you have successfully used your Artisan Bread Dough to make either one of these recipes, please share them with me! Or, if you have other Artisan Bread Dough recipes that your family loves, I would love to hear about them in the comments below.

Note: I use the method outlined in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. You can find the Master Recipe for this Artisan Bread Dough and an instructional video here.

This post has been linked to The Thrift Home: Penny Pinching Party. 

Our New House!

We signed the papers this morning, and we are finally homeowners, once again! After two years in Germany, living in government housing and a year living in a rental house in Texas, we are thrilled to have a home of our own again. My husband made a trip to North Carolina a couple of months ago and picked out this house for our family. I saw it, in person, for the first time today. I have to say, he did a great job! Thanks honey, you are amazing... and so is our new house!!

Travel Trail Mix

Traveling is not always easy. We tend to snack a lot as we drive, so we always stock the car with lots of munchies. We like to have peanut butter crackers, dried apricots, banana chips, and almonds in the car. But, we also try to pack a special snack. This time I made some Travel Trail Mix. We don’t have to worry about the M&M’s melting and the sweet chocolate treat is something that the kids always get excited about.

Travel Trail Mix

1 cup peanuts

1 cup M&M’s

1 cup raisins

Mix together all three ingredients and store in an airtight container.

To Nana's House We Go!

Today we begin our journey across the country to our new home in North Carolina. However, we are making a stop on the way to visit with Nana. Nana is my mother-in-law, but more appropriately should be called my mother-in-love. (Thank you Terri for sharing this endearing term with me, I have officially adopted it into my vocabulary.) We are all looking forward to our visit, but the kids are the ones most pleased to have some Nana time.

And so we must say farewell to Texas and our dear friends and neighbors that have made this year of transition for our family a special one. We look forward to returning one day when we can stay longer and put down more permanent roots.

Baked Oatmeal Muffins

A couple of months ago I told you about a recipe for Oatmeal Cookie Pie, aka Baked Oatmeal.  I usually only make it on the weekends because it takes so long to bake (remember, I’m NOT a morning person). But, I had the idea that if I made the oatmeal in a muffin pan instead, it might bake more quickly. And, it worked out perfectly! I think that my kids even liked it better that way. And, it allowed me to sprinkle a few chocolate chips on top on some of the muffins as a treat.  

Baked Oatmeal Muffins

Oatmeal Filling:

½ cup applesauce

½ cup raw sugar (or white sugar)

2 eggs

1 cup milk

½ tsp. salt

1 Tbsp. baking powder

½ tsp. cinnamon

3 cups old fashioned oats

Stir together all ingredients and scoop into a greased muffin pan.

Topping:

½ tsp. cinnamon

2 Tbsp. raw sugar (or brown sugar)

Combine cinnamon and sugar and sprinkle over muffins. Cover, and refrigerate overnight, if desired. Place muffins in a cold oven, turn the heat to 350˚ and bake for 20-22 minutes, or until browned on the edges. Cool for 5 minutes, and remove from pan. Serve hot, as a muffin, or in a bowl with toppings (ie. milk, cream, maple syrup, cinnamon syrup, etc.).

Note: This recipe can be made up in advance, frozen and thawed before baking.

This post has been linked to Try New Adventures Thursday.

Our House Is Empty

All of the boxes have been packed and loaded, and they are already on their way to North Carolina. All of the food has been eaten and the library books have been returned. Our final job is to clean our rental house from top to bottom for the final inspection. Not much cooking has taken place in my kitchen for almost a week now, aside from heating up a few leftovers in the microwave. However, I am feeling victorious because not one spoonful of jelly, jam, or spread has gone to waste. We have eaten up every last bite of sweet deliciousness. My unnatural obsession with jams and jellies, for once, has not led to pitiful food waste!

Fascinating Find - Scones

Several weeks ago I stumbled upon Glo’s blog Off the Grid at -30. Although living off the grid may seem extreme, Glo proves that it is rewarding and enjoyable. On Thursdays, Glo shares her favorite, frugal recipes. So, when I saw this recipe for scones, I knew that I had to try them. And they are delicious! They are soft and tender and taste amazing with a cup of coffee. The hint of nutmeg is what makes them extra special. This is the perfect recipe to whip up when unexpected guests arrive because they only take a couple of minutes to prepare and they can be served immediately after removing them from the oven. I will definitely be making these again and again.

Be sure to check out Glo’s blog to learn more about gardening, cooking/baking, crafting, and frugal tips and hints. Glo, thank you for sharing your Scones with us!

Blog Link: Off the Grid at -30

Recipe Link: Scones

This post has been linked to Frugal Tuesday Tip.

Chocolate Milk Shakes

I love using the blender in the summer. Cool summer treats are so simple to make, and the kids love them. Although these shakes are definitely a dessert, at least I am in control of the ingredients. The nice thing about this recipe is that there is no ice cream in it. Plus I always have the ingredients on hand. My son especially loves these milkshakes, as he’s the one with the biggest sweet tooth in our family!

Chocolate Milk Shakes

2 cups whole milk

½ cup powdered sugar

¼ cup unsweetened cocoa powder

1 tsp. vanilla

2 cups ice

Add all ingredients to a blender and blend until the ice is broken and everything is thoroughly mixed. Yield: 4-5 servings

Recipe Note: Definitely use whole milk for this recipe. It needs the fat for the best flavor.

This post has been linked to Mop It Up Mondays.

French Women Don't Get Fat

I just happened to see this at the library a couple of weeks ago while wandering the shelves. Knowing that it had received a lot of press when it came out because of the title, I picked it up. While living in Europe we couldn’t help but notice how much thinner people were there, so I thought this book might give me some insight into why that might be so.

French Women Don't Get Fat written by Mireille Guiliano

Mireille, as a young woman, spent a year studying in America. When she returned home to France, over weight and embarrassed, she sought out the means to reverse this unpleasant side effect of traveling abroad. What she learned from Dr. Miracle (an affectionate term for the doctor who discreetly helped her get back on track) was simple and effective.  And, it permanently changed her life.

This is more of a life story than it is a diet book. Mireille’s writing style is witty and encouraging. And, although you will find many tips that will help you keep your weight under control, much of what is found in French Women Don’t Get Fat is an attitude that is almost exactly opposite of the American way of thinking about diet. So, if you are interested in a life style change, and some encouragement to be healthier, this would be a good read for you.

To learn more about this weekly reading report, click on the tab above. 

Bean Dip

We are diligently eating up the last of our food in order to be ready for our big move. Right now I am focusing on freezer and refrigerator foods. I have had 3 jars of home cooked pinto beans sitting around for a while, so I decided to try making a simple, layered bean dip for our Friday Night Movie Night. We liked it so much that we have eaten it twice now. I am so glad that I experimented in the kitchen!

Bean Dip

2 cups pinto beans, drained

½ tsp. chili powder

½ tsp. garlic powder

¼ tsp. cumin

Salt to taste

1 cup sour cream

Banana peppers, jalapeños, or green chilies

1 cup grated cheddar cheese

Tortilla Chips

Pour beans into a pie plate. Add chili powder, garlic powder, cumin, and salt. Mash beans with a fork, stirring to combine the seasonings. Evenly spread the beans over the bottom of the pie plate. Spread sour cream on top of beans. Top with peppers. Sprinkle with cheese. Bake at 350˚ for 30 minutes. Serve immediately with tortilla chips.

This post has been linked to Try New Adventures Thursday.

Raspberry Dessert Topping

This is one of those recipes that I use over and over again to jazz up a simple layer cake or a pan of brownies. When I use it on a layer cake, I do not bother to frost the sides, just the middle and the top. And, I like that I don’t have to dirty my mixer to make it. The topping pictured above is made with regular raspberry jam; however, it looks pretty with seedless raspberry jam too. And sometimes I use white chocolate curls instead of dark chocolate. It looks like snow on the top of the dessert.

Raspberry Dessert Topping

8oz. block cream cheese, softened

½ cup raspberry jam

½ cup powdered sugar

Whisk together all three ingredients. Spread over cooled cake or brownies. Top with chocolate curls if desired.

This post has been linked to The Thrifty Home: Penny Pinching Party.

Oatmeal Pancakes

We have been on a pancake kick lately.  I think that it started when my oven broke. But, no one is complaining. You may have noticed that I have a tendency to go on food kicks, like my muffin kick or my sweet potato kick. Hopefully, you won't hold this against me.

These Oatmeal Pancakes require a bit of planning though because the oats need to be soaked overnight in buttermilk. This overnight soaking is what gives them their characteristic texture. The first time I served these to my kids I didn’t tell them that it was a new recipe. They didn’t even notice that they were different than regular pancakes. That kind of surprised me because they are heavier and chewier than other pancakes. No matter, everyone always eats them gladly.

  

Oatmeal Pancakes

2 cups old fashioned oats

2 cups buttermilk

2 eggs

½ cup white whole wheat flour

2 T. raw or white sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Measure out oats and buttermilk into a large bowl and stir to combine. Refrigerate overnight. In the morning, add eggs, flour, sugar, baking powder, baking soda, and salt. Stir to combine. Pour batter onto hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield 12-16 pancakes.

Frugal Tip: Serving a homemade breakfast is always better for your body and your wallet!

This post has been linked to Frugal Tuesday Tip.

One Timers

The term “One Timer” comes from my husband’s aunt. It refers to a recipe that just didn’t live up to expectation. A recipe that was passable to eat, but will not be made again. In the blogging world it can sometimes be perceived that the author is perfect. I can assure you that nothing could be farther from the truth. Here at the You Can Make That test kitchen (aka my home), please know that I have my share of failures. Sometimes my pictures turn out so poorly that you can’t tell what the food item is. Sometimes my kitchen is such a disaster that I have to put my plate of food on the floor to take a picture of it. Other times, I try something new only to find out that my family thinks that it is a “one timer.”

So, today, in an effort to be totally real with you, I am going to show you two recipes that we tried and decided that we will NOT eat again. Neither of these were disgusting, just not to our liking.

Below is Tuscan Tomato Bread Soup. It tasted like eating a bowl of spaghetti sauce. We ate it, but wished we had served it over pasta instead.

And these are homemade Cheesy Crackers. My kids absolutely adore the Wheat Crackers that I make, so I thought that these might be nice for a change. Only one of my kids would eat these, and even then he didn't love them. I think that he just was trying to be nice.

All of this to say, don't get discouraged in the kitchen! Keep trying, you are bound to find a few keepers that were worth the effort along the way.

This post has been linked to Mop It Up Mondays.

Friendship Bread

I have to say that I devoured this book! This novel revolves around a friendship bread starter that took over a little town and brought hope and healing with it. Friendship bread is made from a sour dough starter that multiplies, meaning that you have to regularly find friends to share your starter with. For many years, I kept a starter myself, but grew tired of it and decided not to maintain a starter once I moved to Texas. After reading this book, I will definitely be creating a new starter as soon as I get settled after our move! And, contrary to what this novel states, the starter does NOT have to be multiplied. Maybe sometime next month I will share my version of friendship bread with you.

Friendship Bread written by Darien Gee

When Julia receives a plate of friendship bread along with a starter, she is not so sure that she is interested in doing any baking. But, her daughter convinces her otherwise. And, this one starter begins the healing process for Julia who had tragically lost her son. Eventually, Julia builds two unlikely friendships with Hannah and Madeline who are both dealing with their own hurts and new beginnings. And, as the starter spreads through their small town, it brings about friendships, restoration, and new opportunities. Finally, Julia rallies the townspeople to bake friendship bread as a way to bring encouragement to local flood victims.

This book really exemplifies the importance of community and the role it plays in our lives. The small town attitude to care for and support one another is something that we all value. This book made me want to get into my kitchen to create a starter immediately to share with my friends and neighbors. The recipes included were some that I had not tried in all of my years of friendship bread baking, and I am looking forward to testing them out after our move. This book was a quick read and would be perfect to take to the beach. And, if you need a bit of inspiration in the kitchen, this book will give it to you. Plus, you just might decide that friendship bread is a great way to get involved in your community!

To learn more about this weekly reading report, click on the tab above.