Monthly Archives: August 2005

Health Tip – Diarrhea

Posted on August 21, 2005 by Jenni| Leave a comment

I was reading through the archived messages about the family
with the ‘runs’ and in our family when that happens we drink raspberry
tea (go to your local grocery store, in the tea section they will
probably have boxes of raspberry tea), this is also safe for infants to
drink (from their bottles) and usually stops the diarrhea within the
first cup of it. Try to find the ones with real raspberry leaves in it
(not the raspberry flavoring in it.)

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Posted in Uncategorized

Mineral Replacement Drink (pedialyte)

Posted on August 21, 2005 by Jenni| 2 Comments

Mineral Replacement Drink (pedialyte)
1 qt. boiled water
1 tsp. baking soda
1 tsp. salt
4 rounded tsp. sugar
1 pkg. sugarless Kool-Aid, any flavor

**WARNING: DO THIS IN YOUR KITCHEN SINK.**

Mix water, baking soda, salt and sugar together; stir until clear. Add
Kool-Aid. Make fresh each day and keep in the refrigerator.

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Posted in Uncategorized

Tortilla snack

Posted on August 21, 2005 by Jenni| Leave a comment

1 tortilla wrap (store bought or homemade)
1 Tbsp. peanut butter
1/2 cup chopped apple (use less if you want)
dash of cinnamon

lay out tortilla wrap and spread peanut butter in the middle, place
chopped apple on top of peanut butter and sprinkle with cinnamon and
roll up like a burrito. Wrap it with Saran Wrap and let it sit in the
fridge overnight.

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Posted in Healthy Snacks

Broccoli

Posted on August 18, 2005 by Jenni| Leave a comment

Some ideas about what to do with broccoli:

  • We cook mac noodles; cut up cheese cubes and add to the mac, keeping the lid and stirring as necessary to melt the cheese, then pour the drained broccoli in the mac & cheese to combine. It is very good if you like broc & cheese or mac & cheese.
  • Sometimes we use leftovers in eggs. Scramble up some eggs with the broccoli and some ham (even lunch meat works) melt some cheese over it and it makes a good meal. You can also spoon the eggs into tortilla wraps and add some hot sauce for breakfast burritos.
  • How about a quiche?
  • How about just adding some cheese and evaporated milk to it? Just cook and stir til the cheese melts.
  • I would cook some pasta. Add the broccoli, butter and
    garlic powder and sprinkle with Parmesan. If you are
    doing for a lunch add shredded cheddar and it's a
    meal.

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Posted in Meatless, Side Dishes

Breakfast Ideas

Posted on August 18, 2005 by Jenni| Leave a comment

Here are just a few ideas for breakfast. I do this because sometimes I forget what we like and I like to have a place to keep my ideas so I don’t forget them :)

  • Homemade pancakes with blueberries in them (Costco sells a large bag of frozen blueberries and they are pretty reasonably priced). Frozen berries seem to cook in the pancakes better than the fresh. We top the pancakes with butter and homemade freezer jam, my kids love it!)
  • Fruit. Melons, grapes, apples, bananas-whatever is in season and whatever you have in the house at the time.
  • Cereal with fresh fruit in it is always a nice quick meal and the kids are more likely to eat shredded wheat if it has blueberries or bananas in it.
  • Eggs, how ever you like them. Scrambled, fried, or sunnyside up. I always serve them with a piece of whole wheat toast and butter.
  • Yogurt-plain with berries in it or flavored.
  • Bagels with butter and jam or cream cheese.

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Posted in Breakfast

Italian Vegetable Soup

Posted on August 18, 2005 by Jenni| Leave a comment

Italian Vegetable Soup

By Melanie and Modified by Heidi

1/2 cup dry navy beans
1/2 cup dry chickpeas (garbanzo beans)
Water

4 cups chicken broth
1 cup carrot – sliced
2 medium red or gold potatoes – cubed
1 tablespoon olive oil
1/2 medium onion – chopped
2 cloves garlic – chopped
2 cups diced peeled tomatoes
2 cups cabbage – sliced thin
1 zucchini – sliced
1/2 cup celery – sliced
2 teaspoons dried basil
Ground pepper to taste

1/2 cup pasta

Soak beans and chickpeas overnight. Drain, rinse and
place in crockpot. Add all other ingredients except
pasta and cook for about 8 hours on low.

About 1/2 hour before you are going to eat cook pasta
according to directions and add to soup.

Serve with a crusty bread and some cheese.

Serves 6.

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Posted in Dinner, Meatless, Soup

Southern-Style Cornbread

Posted on August 18, 2005 by Jenni| 1 Comment

From America’s Test Kitchen

We doubled this recipe for a 12-inch cast iron skillet. It’s so good
and there’s no flour in it.

Southern-Style Cornbread

Unlike its sweet, cakey Northern counterpart, Southern cornbread is
thin, crusty, and decidedly savory. Though some styles of Southern
cornbread are dry and crumbly, I favor this dense, moist, tender
version. Cornmeal mush of just the right texture is essential to this
bread. Though I prefer to make cornbread in a preheated cast-iron
skillet, a 9-inch round cake pan or 9-inch square baking pan, greased
lightly with butter and not preheated, will also produce acceptable
results if you double the recipe and bake the bread for 25 minutes.

makes one 8-inch skillet of bread

4 teaspoons bacon drippings or 1 tablespoon melted butter and 1
teaspoon vegetable oil
1 cup yellow cornmeal preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg beaten lightly

1. Adjust oven rack to lower middle position and heat oven to 450
degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable
oil) in heating oven.

2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal,
sugar, salt, baking powder, and baking soda in small bowl; set aside.

3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to
make a stiff mush. Whisk in buttermilk gradually, breaking up lumps
until smooth, then whisk in egg. When oven is preheated and skillet
very hot, stir dry ingredients into mush mixture until just moistened.
Carefully remove skillet from oven. Pour hot bacon fat (or melted
butter) from the skillet into the batter and stir to incorporate, then
quickly pour batter into heated skillet. Bake until golden brown,
about 20 minutes. Remove from oven and instantly turn cornbread onto
wire rack; cool for 5 minutes, then serve immediately.

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Posted in Breads, Side Dishes

Healthy Muffins

Posted on August 18, 2005 by Jenni| 1 Comment

Healthy Muffins

Pumpkin/squash are great. I have a great Zucchini bread/muffin recipe that is delicious! You can add bananas, squash, carrots, anything you want you’re kid to eat in disguise. My kids love it when I put it all in and make an everything muffin:)

You’ll need:
3 eggs
1 cup oil or applesauce
1 T. Vanilla (I always use more)
2 cups zucchini grated (or any fruit/veggie)
1 t. salt ( I think it’s optional for kids)
2 1/4 cups sugar
1 T. cinnamon
3 cups flour
1 t. baking soda
1/4 t. baking powder
Yields 2 loaves ( I always cut it in half and make less)

Beat eggs. Add oil, vanilla, and Zucchini. Sift together salt, sugar, cinnamon, flour, baking soda and powder. Add to liquid ingredients. Pour into loaf or muffin pans and bake at 350 for 1 hour (I always bake it for less if they are muffins) Hope you like it:)

Got this one from another group I used to belong to. Melissa if you are out there – thanks. Came out great. I used applesauce in place of the oil and cut some of the sugar. I used my big yellow squash and 1/2 the flour was whole wheat.
Enjoy,
Heidi

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Posted in Breads, Healthy Snacks

Herb Marinade for Grilled Steak

Posted on August 18, 2005 by Jenni| Leave a comment

Herb Marinade for Grilled Steak
Steaks are best when marinated at least 1 hour.

Makes about 1/3 cup

4 Tablespoons Olive oil
3 Tablespoons Worcestershire sauce
2 teaspoons Garlic minced
1 teaspoon Rosemary
1 teaspoon Thyme

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Posted in Meats, Merinades