Cooking Mojo {lost and found}

My cooking mojo… I lost it. I’m not sure exactly where, but I had it one day and when I turned around, it was gone. Over the past months in my absence here, I have fed my children enough cold cereal to actually make them hate it and now accept it, which I don’t really like. A couple of mornings ago, when I actually felt like cooking (not really), I offered to make some real food and was refused because “cereal is faster.” They didn’t want to wait.

Their preference for fast food may be attributed to the fact that we have become familiar faces at some of the local fast food restaurants in our town. The lady at the donut shop reaches for our favorite donuts when she see us coming through the door.
Read more…

What’s on the Menu ~ Getting Back on Track

So, I know I haven’t been posting our menus for a while, but don’t worry because no children went hungry, starved, or were malnourished over the past two, three, five months…Oh, just make that seven months. Everyone was fed at least three meals everyday, had full tummies, and didn’t catch me off guard too much whenever they asked me what was for dinner. I will say that not having a menu made the week more challenging because I had no plans and plans make most things runs more smoothly. Well, this week, I have a plan and you may see it below.


{Make these buttermilk biscuits for breakfast or dinner.}

Sunday
B – Egg & Cheese Buttermilk Biscuit
L – Eating elsewhere
S – Eating elsewhere
D – Sautéed Vegetables over brown rice and corn bread

Monday
B – Smoothie and toast (bread)
L – Tuna fish, and carrot and celery sticks
S – Fresh fruit
D – Burritos, Mexican Salad, and Tortilla chips

Tuesday
B – Oatmeal and fruit
L – Artichoke Hummus Wraps
S – Apples and Peanut butter
D – Onion Soup, green salad and foccacia bread

Wednesday
B – Lemon-Blueberry Muffins
L – Egg salad sandwich (sandwich bread) and dill pickles
S – fresh fruit
D – Chicken Toes, Green Peas, and Jasmine Rice

Thursday
B – Yogurt and granola parfait and fruit
L – Lentil Rice Balls and steamed vegetables
S – pretzels, olives and cucumbers plate
D – White Bean Soup, green salad, and toasted bread/sandwich

Friday
B – Apple Sauce and Bagel w/cream cheese or peanut butter
L – Green Salad w/vegetables
S – fresh fruit
D – Homemade pizza

Saturday
B – Waffles
L – leftovers from the week
D – Spaghetti, green salad, and garlic bread

I have linked to the items that I have already shared at Milk & Honey Mommy. Eventually, I hope to have more recipes of the foods we eat posted so you can see how we put them together.

Carrot Tomato Soup

Wow! We made it to the end of the month swapping soup. This has been so much fun and I want to thank the ladies at Ozark Ramblings, Reflections in the Window, and Think Outside the Box for participating. I definitely found some great recipes that I have added to my book and will be trying in the next few months because as you know, I can slurp eat a bowl of soup anytime of the year.

A few things that have been nice about the soups that were shared is that they are quick and easy and don’t require a lot of prep time or cook-time. After seeing some of the soups, I may have to start using my crock-pot for something other than making hot chocolate. I even bought some split peas.

This is the last soup recipe I have to share for the swap. It is one I found on the Soule Mama Web site. Amanda suggested “adding a fresh sprig or two of oregano or thyme atop the tomatoes” if you like more flavor in the soup. I would suggest you doing that because although I liked the soup, it could have used a little more flavor. I know salt works really well in those instances, but sometimes you just don’t want to do that to a meal, especially when it’s homemade.

2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
  2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

1. Pre-heat the oven to 400 degrees.
2. Slice the tomatoes and put them on a baking sheet.
3. Pour all, except two tablespoons, of the olive oil over the tomatoes.
4. Set the reserved olive oil to the side.
5. Add the salt and pepper to the tomatoes.
6. Put the tomatoes in the over and roast for 30 minutes.
7. In a medium sized pot, add the butter and reserved olive oil and warm over medium heat.
8. Once the pot is warm, add the onions, carrots, celery, and garlic and cook until the vegetables soften.
9. After the tomatoes have finished roasting, remove the herbs and place the tomatoes in the pot.
10. Add the stock.
11. Continue cooking the mixture in the pot for about 15 minutes over medium heat until the vegetables are soft.
12. Once cooked, puree the soup using a blender or food processor.
13. Put the soup back into the medium cooking pot and warm for serving.
14. Add chopped basil and heavy (or light) cream an attractive garnish.


Enter your link and share your soup recipe. Be sure that you have a final picture of the soup recipe and that you link directly to the soup post you are sharing.




If you would like, then you may use one of the soup swap buttons in your post or on the sidebar of your blog.

Related Posts Plugin for WordPress, Blogger...


about M&HM Subscribe to M&HM Follow M&HM on Twitter Like M&HM on Facebook contact M&HM Amazon Store