Very exciting! This is our farm with our barn....looking due East. We can not wait! Someday.....but not for a long time....3-4 years or so....
Saturday, January 31, 2009
Our Barn!
Very exciting! This is our farm with our barn....looking due East. We can not wait! Someday.....but not for a long time....3-4 years or so....
Wednesday, January 28, 2009
Day 3!
Yea, worked out again Day 3....I'm trying to do something at least every day! Goal is to lose 10% of my body weight by mid March (I think I figured that correctly)....something like that.....I love the elliptical machine!
Tuesday, January 27, 2009
True Blue Corn Enchilada Casserole
Marcus's mom brought home from Mexico some homemade blue corn tortillas. They were good, but by time we got them they were a little dry. So I took them and made the following recipe.
This is a good alternative for just regular enchiladas because well, I'm lazy and sometimes I don't have time to roll everything up.
1 package corn tortillas (blue if you can find them)
1 9 oz pkg blue corn tortilla chips - crush
2 12 oz cans of favorite Enchilada sauce
2 cup package of shredded cheese
1 bunch of green onions (or some dried chives)
1 lb. ground beef/turkey
1 medium onion
1 green pepper
sour cream and black olives - optional
Take your onion and dice and saute' in about 1 tbsp olive oil in skillet until transluscent. Then brown your ground beef/turkey. I don't drain if I use a lean beef so I can use it to season the sauce. Once the meat is cooked, take one can of enchilada sauce and add to the meat. Stir, then let simmer on low about 5 minutes.
While your meat is cooking, take your corn tortillas and cut in half. Make on layer of the tortillas down in a sprayed 9X11 baking pan, you will probably need 2 1/2 - 3. Then take your meat sauce and take about 1/2 of it and ladle it over the tortillas. Next, take 2/3 cup of shredded cheese and drizzle over the top. Then take about 1 cup of the crushed chips and sprinkle over the top.
Add one more layer of tortillas, a layer of meat sauce and 2/3 cup of cheese and then some more crushed chips.
Add remaining tortillas and then the rest of the cheese. On top of that sprinkle some chopped green onions or chives.
Bake in oven at 350 for about 15-20 minutes, or until cheese on top has melted.
Remove from oven, let set for about 5 minutes then cut into squares. Makes a great leftover with fresh chips added.
Variations/Notes:
Shred your own cheese, it's cheaper
Aldi's has cheap blue corn chips
You can use 2 packets of enchilada mix you add to tomato sauce-it may be cheaper.
Sometimes I will just tear up the corn tortillas and add them.
Enjoy!
This is a good alternative for just regular enchiladas because well, I'm lazy and sometimes I don't have time to roll everything up.
1 package corn tortillas (blue if you can find them)
1 9 oz pkg blue corn tortilla chips - crush
2 12 oz cans of favorite Enchilada sauce
2 cup package of shredded cheese
1 bunch of green onions (or some dried chives)
1 lb. ground beef/turkey
1 medium onion
1 green pepper
sour cream and black olives - optional
Take your onion and dice and saute' in about 1 tbsp olive oil in skillet until transluscent. Then brown your ground beef/turkey. I don't drain if I use a lean beef so I can use it to season the sauce. Once the meat is cooked, take one can of enchilada sauce and add to the meat. Stir, then let simmer on low about 5 minutes.
While your meat is cooking, take your corn tortillas and cut in half. Make on layer of the tortillas down in a sprayed 9X11 baking pan, you will probably need 2 1/2 - 3. Then take your meat sauce and take about 1/2 of it and ladle it over the tortillas. Next, take 2/3 cup of shredded cheese and drizzle over the top. Then take about 1 cup of the crushed chips and sprinkle over the top.
Add one more layer of tortillas, a layer of meat sauce and 2/3 cup of cheese and then some more crushed chips.
Add remaining tortillas and then the rest of the cheese. On top of that sprinkle some chopped green onions or chives.
Bake in oven at 350 for about 15-20 minutes, or until cheese on top has melted.
Remove from oven, let set for about 5 minutes then cut into squares. Makes a great leftover with fresh chips added.
Variations/Notes:
Shred your own cheese, it's cheaper
Aldi's has cheap blue corn chips
You can use 2 packets of enchilada mix you add to tomato sauce-it may be cheaper.
Sometimes I will just tear up the corn tortillas and add them.
Enjoy!
Monday, January 26, 2009
I'm exhausted
Ok, so I'm trying very hard for my DH to be on top of things. So far, so good. It's day 2. I went to work (managed to make coffee), worked out for about 2 hours (had to do some major cardio/fat burning and some weights), came home and made dinner (did one load of laundry), unloaded the dishwasher, put away clean dishes, and went and cleaned the church preschool....It's 8:30 and I'm beat!
At least I worked out.
At least I worked out.
Saturday, January 24, 2009
"What are we going to do about that leftover ham?" Soup
So I had some leftover ham from Christmas that I froze, and I had bought some dried split peas from Michigan (gotta support those Michigan Farmers/Growers!).
Mom Smucker and Aunt Carolyn Vanice suggested while I was visiting to make some split pea soup. I did not have a recipe at the time....but I did notice a basic recipe on the back of the bag of peas. I had pretty much all of the ingredients on hand so here is the recipe that I made courtesy of Carolson-Arbogast Farms, in Howard City, MI .
Easy Split Pea Soup
2 lb. Dried Split Peas
1 Meaty ham bone or
2 cups diced ham
10 cups water
1-1/2 cups onions, chopped
1 cup celery, chopped
2 cups carrots, shredded or diced
1/2 teaspoon thyme
1 teaspoon garlic
Salt & Pepper to taste
WASH AND DRAIN PEAS. In a large stockpot, combine peas, ham, water, onions, celery, carrots and seasonings to a boil. Lower heat and simmer, covered, for about 1 hour or until vegetables are very tender. Stir soup occasionally to prevent peas from sticking. Add more water if needed for desired consistency that you enjoy. Add salt and pepper to taste. Serves sixteen 1 cup servings. Extra freezes well.
Variations: Add sweet potatoes, diced. Replace ham with cooked sausage, smoked meat or poultry, or vegetable stock as cooking liquid. Other herb or spice suggestions that you might wish to try are oregano, dill, mint or bay leaf.
*Julee's note* I did try this and this definitely needs a little bit of onion powder or something else added to taste. I used a little more pepper after I finished cooking. It's very thick too.
Very tasty and I prefer my pea soup (or any soup with beans) with ham to have ham chunks that are bite sized. I will find another recipe that my mother-in-law and aunt suggested I try from a Mennonite Cookbook. I just picked it up and I will be trying it soon. It's a spicy version that will be sure to please I was told!
Love, Jules
Mom Smucker and Aunt Carolyn Vanice suggested while I was visiting to make some split pea soup. I did not have a recipe at the time....but I did notice a basic recipe on the back of the bag of peas. I had pretty much all of the ingredients on hand so here is the recipe that I made courtesy of Carolson-Arbogast Farms, in Howard City, MI .
Easy Split Pea Soup
2 lb. Dried Split Peas
1 Meaty ham bone or
2 cups diced ham
10 cups water
1-1/2 cups onions, chopped
1 cup celery, chopped
2 cups carrots, shredded or diced
1/2 teaspoon thyme
1 teaspoon garlic
Salt & Pepper to taste
WASH AND DRAIN PEAS. In a large stockpot, combine peas, ham, water, onions, celery, carrots and seasonings to a boil. Lower heat and simmer, covered, for about 1 hour or until vegetables are very tender. Stir soup occasionally to prevent peas from sticking. Add more water if needed for desired consistency that you enjoy. Add salt and pepper to taste. Serves sixteen 1 cup servings. Extra freezes well.
Variations: Add sweet potatoes, diced. Replace ham with cooked sausage, smoked meat or poultry, or vegetable stock as cooking liquid. Other herb or spice suggestions that you might wish to try are oregano, dill, mint or bay leaf.
*Julee's note* I did try this and this definitely needs a little bit of onion powder or something else added to taste. I used a little more pepper after I finished cooking. It's very thick too.
Very tasty and I prefer my pea soup (or any soup with beans) with ham to have ham chunks that are bite sized. I will find another recipe that my mother-in-law and aunt suggested I try from a Mennonite Cookbook. I just picked it up and I will be trying it soon. It's a spicy version that will be sure to please I was told!
Love, Jules
Thursday, January 22, 2009
Friday, January 9, 2009
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