40-minute Hamburger Buns

40-minute Hamburger Buns

From my friend Jenni Brighton, from the good ol' Orem newly-wed days

2 T yeast

1C + 2T warm water (110 degrees)

1/3 c oi1

1/4 c sugar

1 egg

1 t salt

3-4 c flour (can sub up to half whole wheat)

Knead.  Shape into balls (flatten slightly if you prefer your bun thinner.)  Let rest ten minutes.  They will raise slightly.  Bake at 425 for 8-12 minutes. After baking, you can butter the tops to make them nice and soft.

Makes a dozen or so, depending on size.

You can also use this recipe to make quick hearty rolls.  In that case, make round balls, place close together (~1/2" apart) in a pan with sides, and if you have time let them rise a little longer so they will be light and fluffy inside.

Fresh Cranberry Relish

Everyone who has ever eaten this agrees: it is the greatest recipe ever! I often grate in a whole orange, including the rind, which gives an extra fresh layer of flavor.

Fresh Cranberry Relish
1 pkg cranberries, processed
2 tart green apples, processed
2 10-oz froz. raspberries, thawed and drained
1 pomegranate
1 tsp lemon juice
1 c sugar
Grind all ingredients in food processor. Mix together. Refrigerate overnight. Can be made as much as a month in advance.


Stanfill family recipe 2006

Bountiful Baskets!

 I would like to start a "Bountiful Baskets" co-op in our area! The website and blog are here at Bountiful Baskets.  Here is what I have learned thus far:

- Bountiful Baskets is a co-op delivered once every two weeks
- Everything about the co-op is volunteer, even the owners volunteer. Only the truck drivers are paid. That is why the food is so cheap.
- They buy food directly from regional produce sellers and it is trucked in to town.
- For $15 you receive two baskets of food - one vegetables, one fruit. Everyone I have talked to says that it is about $35-50 worth of food. I imagine it is comparable to the prices at Aldi, but what I saw was higher quality, a much nicer variety, and not sorted through by a gazillion people before you.
- For an additional $10 you can get a box or organic veggies and fruits instead.
- They also have the most amazing bread EVER. ( And I am a person who makes her own bread, always!) Organic whole grain bread or white sourdough, no preservatives.
- You do not have to buy every shipment. You put your order in online about 4 days before.
- All members of the co-op are expected to volunteer every 4-5 pickups.
- We will need 4 volunteer site coordinators to spread the load and allow flexibility for vacations/sick kids etc. I am being trained here in Montana so I can train the other VCSs when I get home (if there is enough interest.)
- We must have 30 people sign a paper expressing interest to get a pickup in Evansville.
- I have read online some complaints that you get the same foods several times in a row. Since I eat in season usually, anyway, this doesn't bother me but I can see that some people get sick of peaches in the summer, apples in the fall, lettuce and pineapple in the spring, etc. 
- What produce I saw on Saturday was of excellent quality. Some would need to be eaten right away. Supposedly it is not stored for long periods of time, nor is it sprayed with extra preservatives, so you need to care for and eat accordingly. If the food is not of good quality, the VSC notifies the co-op head and the girls say here it is always remedied by the next shipment.
- There are always add-ons of various types. This week was a big box of pineapples, a big box of cherries, and an "italian selection" of vegetables of very nice quality, and fresh herbs too. I will try to post photos when I get them off my camera.
- The organic box was definitely smaller, but the produce was beautiful inside (I took a peek!) and of excellent variety.
- What struck me most was the long line of people waiting to pick up their food, many of which were obviously low income. Beautiful to see them picking up big boxes of fresh produce! My friend has had a woman stop her in the street and cry on her shoulder thanking her for making fresh food available for her family. Pretty neat.

- Each site caps out at 96 orders, so you will never have to do more than that (at that point you must split the site and get a new set of coordinators and volunteers)

About half the baskets left during pickup at the high school  drop-off

Inside the baskets

The organic produce box comes pre-packed

This week the add-ons were cherries

The boxes contain our "basket" of produce for the week.  The lower right bag contains our  "Italian pack" veggies, and the upper right the five loaves of sourdough bread.  Not pictured are 5 loaves or organic whole grain bread.  All this for under $50.

I am considering starting a new co-op site in Evansville called Bountiful Baskets. Here is what I have learned about Bountiful Baskets so far...

Chicken Tikka Marsala

In food processor, make marinade:
2 cloves garlic
1" fresh ginger
2 t lime juice
1 fresh hot chili, seeded
2 t cilantro 1 T vegetable oil.

Marinate 8 chicken thighs for 2-8 hours.
Broil or grill until singed and not quite cooked through.

Saute:
1 T oil
1 red onion, chopped

Add and heat until fragarant:
1 t turmeric
1 t cumin
1/2 t cardamon
1 t paprika
3 t garam marsala

Add to make sauce:
1 1/4 c heavy cream
1 T tomato paste
1 T lemon juice
salt and pepper to taste.

Boil thighs in sauce until cooked through, about 5 min.  Serve with cilantro.

Granola Bar Recipes

Here is a link to my other old favorite granola bars, which aren't baked like a bar cookie.

Smitten Kitchen Granola Bars

1 2/3 cups quick rolled oats 

1/2 to 3/4 cup granulated sugar

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts*

1/3 cup peanut butter or another nut butter (optional)

1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)

6 tablespoons melted butter

1/4 cup honey, maple syrup or corn syrup

2 tablespoons light corn syrup

1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. Cool the bars in their pan completely on a cooling rack. Cut with a serrated knife.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. 

Playgroup Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

(For cranberry almond bars, I substituted raisins with cranberries and added 1/2 c. chopped almonds)

A few thoughts on proper discipline

“Instead of using the rod, I will teach my children by example and by precept. I will teach them every opportunity I have to cherish faith, to exercise patience, to be full of long-suffering and kindness. It is not by the whip or the rod that we can make obedient children; but it is by faith and by prayer, and by setting a good example before them.” (In Journal of Discourses,11:117.) Brigham Young A useful article: Love, Limits and Latitude

Whole-Wheat Sweet Potato Muffins

Whole-Wheat Sweet Potato Muffins
Makes 12

From the Wednesday Chef

1/2 pound sweet potatoes (also known as yams)
Vegetable oil spray for coating the tins
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4- to 1/2-inch pieces

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, peel, then lightly mash with a fork. Set aside.

2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

3. Cream the butter and sugars until light and fluffy, about 3 minutes.

4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Chicken Mango Lettuce Wraps

INGREDIENTS

For rice

• 1 cup jasmine rice
• 1 3/4 cups water
• 1/4 teaspoon salt

For dressing

• 1/2 cup seasoned rice vinegar
• 1/2 cup vegetable oil
• 6 tablespoons mayonnaise
• 1/4 cup soy sauce
• 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
• 2 garlic cloves, chopped
• 1/2 teaspoon Asian sesame oil

Lime Vinaigrette

1/2 cup fresh lime juice

1 tablespoon mild honey

1/2 teaspoon dried hot red pepper flakes

2 1/4 teaspoons salt

1 cup olive oil

For wraps

• 2 grilled chicken breast halves, shredded (2 cups)
• 1/3 cup lime vinaigrette (below)
• 3/4 lb Boston or Bibb lettuce, leaves separated
• 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
• 3 scallions, cut into 3-inch-long thin strips
• 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
• 1/2 cup chopped fresh cilantro

Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.

Toss shredded chicken with lime vinaigrette.

Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Found at:

 http://www.epicurious.com/recipes/food/views/Chicken-Rice-and-Mango-in-Lettuce-Wraps-232487#ixzz1iY7MG4qX

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

Camp Ground Doggie 2010

8 boneless chicken thighs

1 c chicken broth

1 C salsa

¼ c dried peppers, broken up

1 can corn, drained

1 can black beans, drained

1 package taco seasoning

1/c sour cream

1 c cheddar cheese

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, peppers and taco seasoning over chicken.  Cook covered for 6 -8 hour on high.  Remove chicken and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, and then pour over chicken.

Pumpkin Chili

Saute together: 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped yellow bell pepper 1 clove garlic, minced Brown: 1 pound ground turkey Mix in: 2 (14.5 ounce) can diced tomatoes 1 can corn 1 can black beans 2 c chicken broth 1 small can pumpkin puree 1 1/2 tablespoons chili powder 1/2 teaspoon ground black pepper 1 dash salt 1 T cumin 1 t coriander 1 t cinnamon Cook until hot. Top with: 1/2 cup shredded Cheddar cheese 1/2 cup sour cream chopped cilantro Works well in a crock pot. This recipe is not very "spicy" hot so feel free to add more chili powder if you like a spicy chili.

Restoration FHE

Tonight for Family Home Evening we started with a prayer by Jed and an opening song "The Wise Man and the Foolish Man". We reviewed the 6th Article of Faith song by singing and tracing a house, like we did in sharing time two weeks ago. I am amazed at how well Jed memorizes these little songs.

Then we reviewed the story of the Restoration by using this little Church Timeline visual aid. Dad read the scriptures, mom told the story of each photo for context, and Jed and Zoe got to put the pictures up in the right spot, which they thoroughly enjoyed.

For a treat, leftover jigglers that I forgot to take on the trip last week. Michael sang us all a song about how it was the worst Jello ever, which it pretty much was, but that was ok because we've had so much junk food this past week on our trip that we're pretty much sugared out. Well, I am. Jed and Zoe snarfed down a 9x13 like it is going out of style.

A Few Charlotte Mason Quotes

Let Children Alone.––In conclusion, let me say that the education of habit is successful in so far as it enables the mother to let her children alone, not teasing them with perpetual commands and directions––a running fire of Do and Don't; but letting them go their own way and grow, having first secured that they will go the right way, and grow to fruitful purpose. The gardener, it is true, 'digs about and dungs,' prunes and trains, his peach tree; but that occupies a small fraction of the tree's life: all the rest of the time the sweet airs and sunshine, the rains and dews, play about it and breathe upon it, get into its substance, and the result is––peaches. But let the gardener neglect his part, and the peaches will be no better than sloes.

Divine Grace works on the Lines of Human Effort.––In looking for a solution of this problem, I do not undervalue the Divine grace––far otherwise; but we do not always make enough of the fact that Divine grace is exerted on the lines of enlightened human effort; that the parent, for instance, who takes the trouble to understand what he is about in educating his child, deserves, and assuredly gets, support from above;

The Trust of Parents must not be Supine.–– And indeed this is what too many Christian parents expect: they let a child grow free as the wild bramble, putting forth unchecked whatever is in him––thorn, coarse flower, insipid fruit,––trusting, they will tell you, that the grace of God will prune and dig and prop the wayward branches lying prone. And their trust is not always misplaced; but the poor man endures anguish, is torn asunder in the process of recovery which his parents might have spared him had they trained the early shoots which should develop by-and-by into the character of their child.

Nature then, strong as she is, is not invincible; and, at her best, Nature is not to be permitted to ride rampant. Bit and bridle, hand and voice, will get the utmost of endeavour out of her if her training be taken in hand in time; but let Nature run wild, like the forest ponies, and not spur nor whip will break her in.

Home from Babysitting the Taylors

Learned a lot babysitting the Taylors.

First off, I feel quite proud of how well I handled the kids. I'm amazed how just a year in Primary has really kicked me into shape. I managed to be generally friendly but firm all week, I think I balanced "fun" with "authority" in a way appropriate for a family friend slash babysitter. I feel like I picked my battles well.

A few things I learned.

First off, the schedule is freaking awesome. I have been feeling strongly, especially since conference, that Jed is ready to be on a more regular routine. I know he would flourish with everything so predictable, he's just that kind of kid. The problem is coordinating ME. I LIKE my flexibility! And the truth is, I think there's nothing wrong with enjoying it while I can, but with this new baby coming and Jed getting older and responsibilities piling, up, I need to see my life changing and change along with it. It's time to control my day to day living.

This all ties into my personal revelation during conference that I need to start making my day to day living more holy, more organized, more consecrated. The Lord doesn't really do things ad hoc, and if I want my life at home to feel peaceful and sanctified, I need to organize myself, prepare every needful thing. A big part of that is my new cool household binder (need to post on that...) I feel like I have plenty of time and capability to keep my house clean, my kid clean, cook decent food, and still get the important things done, but without careful organization it will never happen.

Also, Ie Mei has a lot less stuff than me, which is highly appealing. Why, why can't I just throw my cereal boxes and vinegar jars out? Freecycle, baby, it's got to be my new best friend.

Taking time to maintain myself is important with a house full of busy, demanding kids. I hardly sat down for four days, didn't read my scriptures. Family prayer didn't happen (blast, didn't happen tonight either...) Didn't read our scriptures as a family, etc.

Which brings me to another important observation, that I REALLY prefer eating dinner at the table, sitting down as a family. This whole kids at the bar up and down and back and forth while mom serves is totally lame. No WAY. I want us to sit and eat and talk. I want to lock the toddler into his booster and make him sit with us for fifteen minutes, dang it, so we can be together. I am still surprised at how much I hated the bar. I always thought I would like that, but it's just so spread out. You can't even look into each other's faces. It's like fast food, but at home. Not cool.

I need to go to bed earlier and wake up earlier. Having two free hours, or even one, before the toddlers woke up was fantastic.

Also, need to make sure I'm scheduling in quality time with my husband.

Boredom really is the mother of useful playtime.

Worried about the future computer usage. Those boys are computer fiends.

School eats up pretty much the whole day. How do you even know your kids?

And, last but not least, I would just like to say how much I LOVE MY BOY. Other kids are great, but no kid rivals my own. He's the sweetest, happiest, most obliging two year old on earth and I am incredibly grateful to be given stewardship over him. The Lord gave me an easy one first so I could get my act together, and I've got three months to do it.

Precondition for the Home

For the intimacy of recollection to be able to be produced . . . the presence of the Other must not only be revealed in the face which breaks through its own plastic image, but must be revealed, simulatneously with this presence, in its withdrawal and in its absence. . . . And the other whose presence is discreetly an absence, with which is accomplished the primary hospitable welcome which describes the field of intimacy, is the Woman. The woman is the condition for recollection, the interiority of the Home and inhabitation.

- Emmanuel Levinas, Totality and Infinity

Companion

The familiarity of the world does not only result from habits acquired in this world, which take from it its roughnesses and measure the adaptation of the living being to a world it enjoys and from which it nourishes itself; familiarity and intimacy are produced as a gentleness that spreads over the face of things.

This gentleness is not only a conformity of nature with the needs of the separated being, which from the first enjoys them and constitutes itself as separate, as I, in that enjoyment, but is a gentleness coming from affection for that I.

The intimacy which familiarity already presupposes is an intimacy with someone. The interiority of recollection is a solitude in a world already human. Recollection refers to a welcome.

- Emmanuel Levinas, Totality and Infinity

Home

The home would serve for habitation as the hammer for the driving in of a nail or the pen for writing. For it does indeed belong to the gear consisting of things necessary for the life of man. It serves to shelter him from the inclemencies of the weather, to hide him from enemies or the importunate.

And yet, within the system of finalities in which human life maintains itself, the home occupies a privileged place. . . . The privileged role of the home does not consist in being the end of human activity but in being its condition, and in this sense its commencement.

- Emmanuel Levinas, Totality and Infinity