Friday, August 22, 2014

Crockpot Beets

Last year, my husband discovered beets. 

This year, we planted some in our garden. 

I grew up eating beets, but we always either boiled them or cooked them in the oven.  But, this time, I tried them in the crockpot and they were outstanding.

Crockpot Beets

Ingredients

  • 4-5 medium beets
  • 1/4 C water

Directions

Begin by scrubbing the beets (but leave the skin on).  Place the beets into a small crockpot and pour in 1/4 C water. 

Cover, and cook on low for 8-10 hours, or on high for 4 hours. 

Carefully remove from the crockpot and peel (use caution because they will be really hot!).  We found it easiest to peel the better on a plate with a knife and fork. 

Slice and serve warm. 

Enjoy!

Tuesday, August 19, 2014

Slab Cherry Pie

It’s no secret that we love cherries around here.  So, before summer ends, we whipped up a cherry pie! 

Rather than make it in a pie plate, I decided to make one as a “slab”, in a 9x13 baking dish. 

It worked out great and it was sure delicious. 

Slab Cherry Pie 

Crust Ingredients

  • 3 C flour {we used Eagle Mills Flour with UltraGrain}
  • 1 tsp. salt
  • 1 1/4 C butter
  • 1 egg
  • 1 tsp. vinegar
  • 5 T cold water

Cherry Filling Ingredients

Directions

In a large bowl, combine the 3 C flour, 1 tsp. salt {omit if using salted butter}, and 1 1/4 C butter.  Use a fork and mix until crumbly. 

In another bowl or measuring cup, lightly beat an egg and add the 1 tsp. vinegar. 

Add the egg mixture to the butter/flour and then add in the 5 T cold water.  At this point, the dough will begin to clump together.  Use your hands to form a dough.

Chill the crust for 15-30 minutes. 

Meanwhile, prepare the cherry pie filling according to directions.  Set aside to cool. 

When the pie crust is ready, divide the dough into two portions and roll each portion into a thin layer (roughly the size of a 9x13 rectangle) using a well-floured surface.

Place one pie crust into the 9x13 baking dish.  

If the dough does not come up the sides very high, you have two choices: take some pie crust dough from the other rectangle and piece it in along the sides, or just leave it as is (that’s what I did). 

Taking the other piece of crust dough, cut lattice strips, about 1/4-1/2 inch in width, from the full piece. 

Then, pour the cooled cherry pie filling into the crust. 

Arrange the lattice strips across the top as you please. 

If your crust comes up over the top of the filling, fold that edge over to create a lattice around the sides.  If it does not, you might consider creating a seal around the edges by pinching a lattice strip along each side.  That is what I ended up doing. 

Place the pie into the oven and bake at 375 for 45-50 minutes until the filling is bubbly and the crust is slightly browned. 

Cool completely before serving and then top with a scoop of vanilla ice cream. 

Enjoy!

Sunday, August 17, 2014

Menu Plan–August 17

Our menu highlight from last week went to these delicious wild rice stuffed peppers. They were a huge hit, and I think the filling would be equally tasty inside tomatoes. 

We also really enjoyed more yummy eats courtesy of our prolific zucchini plants!  This baked oatmeal is my favorite. 

School picks back up for me this week with some faculty development workshops my colleague and I are leading.  Here’s to the end of summer menu: 

Sunday – Brad & Abbie visit!
Zucchini Bread French Toast {new}
Mixed Roasted Veggies & Pasta
Dessert: Lemon Zucchini Bread
To do: Thaw chicken, make wild rice

Monday
Garlic Balsamic Crusted Chicken with Wild Rice Salad
To do: Prep veggies for spaghetti sauce

Tuesday
Crockpot Spaghetti Sauce and Pasta, Garlic Bread

Wednesday
Roasted Garden Veggie Lasagna

Thursday
Zucchini, Carrot & Black Bean Quesadillas

Friday – Mike & Erin
Spaghetti Braid, Salad
To do: bake bread, bake chicken

Saturday
Baked Cheddar Eggs and Potatoes {new}
Crockpot Lentil and Brown Rice Tacos {new}
Chicken Parmesan Wraps with Broccoli

School/Work Snacks
Whole Wheat Banana Zucchini Muffins {new}

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Monday, August 11, 2014

Menu Plan–August 11

We are still making lots of progress in our basement; it has really been a full-time weekend job for the entire summer!  We get our carpet in this week and I can’t wait.  In fact, we are going to have a girl’s “weekend” (Wed-Thursday) with my mom and sister to celebrate. 

Our garden has been quite prolific when it comes to fresh beans, tomatoes and zucchini.  We enjoyed grilled pizza last week (pictured above) and zucchini mac and cheese (pictured below) on our menu last week, using much of this harvest. 

We also tried a new 1-pot pasta dish (zucchini and mushroom) which was just average.  I was hoping it would be out-of-the-park good, since I love pasta, zucchini and mushrooms, but it wasn’t (insert sad face here).  Sometimes that happens. 

On to the week!

Monday
Cinnamon Raisin French Toast
Leftover Teriyaki Stir Fry and Brown Rice
To do: Make granola, make blueberry crisp, boil wild rice

Tuesday
Granola with Blueberries
Wild Rice Stuffed Peppers, green beans
To do: Make baked oatmeal, make some sort of delicious dessert for the girls!

Wednesday – Girl’s “weekend”
Zucchini Bread Baked Oatmeal
Chicken Pesto Sandwiches, steamed carrots
Popcorn, dried fruit

Thursday – Girl’s “weekend”
Whole Wheat Buttermilk Waffles with Fresh Fruit & Whipped Cream
Burgers on the grill, grilled potato fries, corn
To do: Thaw sausage

Friday
TBD
Penne with Broccoli & Sausage, steamed veggies
To do: Thaw pork chops, make zucchini bread

Saturday
Zucchini Bread {either the applesauce version or the lemon version} and Fresh Fruit
Crockpot BBQ Pork Chops {new} & Crockpot Baked Potatoes, Corn

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

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