In Season...

Last weekend, the white potatoes and onions came out, and the sweet potatoes went in! To preserve my potatoes and onions, I started out by making and freezing potato soup.  I'll also can some in "Chicken Pot Pie Starter" and work others into baby food.

I made a double batch of the soup below.  (I like this recipe because you don't have to peal the potatoes!)

Russet Potato and Green Onion Soup by Chris Carmichael in Fitness Cookbook
269 cal per serving, 26 carbs, 12g protein, 13g fat, 10g fiber

4 large russet potatoes, scrubbed and cut
1 small onion chopped
1 small garlic clove
1 teaspoon salt
1 cup milk
1/2 stick butter
1 bunch green onions
3 tablespoons grated Parmesan

1. Place a large saucepan with the potatoes, onions, garlic, and salt over high heat, boil, and reduce to a low boil for 20-25 minutes, or until potatoes are soft.
2. Add milk and bring to a boil.
3. Remove from the heat and add butter.
4. Let the soup cool.
5. Puree the soup.
6. Stir in green onions.
7. Sprinkle with Parmesan before serving.

Oh! The Places You Will Go..

On Sunday March 27th, I opened my home to honor my senior CATS class.  This is a class in our schedule at school that meets everyday for 30 minutes to discuss character and academics. I was assigned this group as freshmen and now they are seniors.  We ate brats, asian cole slaw, chips, homemade pickles, fresh watermelon, and cupcakes.  It was only fitting that I read my favorite book to them, "Oh, The Places You Will Go." We played corn hole, and then they managed to get into a water gun fight with the mini-water guns I put into their favor bags.

Cupcakes were topped with a peanut butter cup, topped with a chocolate square to look like little graduation caps.  I took a blue icing pen and added the tassels.  Orange lilies and blue hydrangea made the centerpiece to represent our school colors.  Check out the rusty wheelbarrow in the back that served as our drink cooler. 

Corn hole and Ladder Golf in the background for play time.

Once they got their goodie bag: bubbles, a rubber ducky with a graduation cap, and a water gun....the war was on.  I actually had my camera up and ready to catch Luke sneaking around the house, through the front door, and out the back to surprise the girls from behind!

Farmer's Market Saturday Morning

Why did I wait so long to make a trip with the kids to the Farmer's Market????

It was wonderful, fun, inspiring, beautiful, and sociable.  We had a great time, I got lots of ideas for recipes, and we saw about 8 different people we knew.  This Saturday, Camilla, Rex, my mom, and I loaded up the double stroller and headed to the Winecoff Road Farmer's Market in Cabarrus County.

http://www.piedmont-farmersmarket.com/the_winecoff_market-year_round

Saturday's 8-12.
I was most impressed by Valarie Wright who sells organic eggs that she raises in Enochville. She also sells them at the Kannapolis Farmer's Market on Thursdays.
And by T and D Farms out of Rowan County who raise Charolais cows ( a very high grade French cow) that are grass fed and hormone free.  They sell their beef, pork, and chicken cuts there every Saturday morning.

Camilla decided she needed to read up on cabbage.

Whole Fryer Chickens On Sale!

Harris Teeter had whole fryer chickens on sale this week for $.77 per pound.  So, I thought, why not...

I bought two and roasted them Saturday morning.  I pulled the chicken and shredded it.

So for $8.53 total I was able to prepare.....

2 batches of Tostadas or Tacos (two cups each of shredded chicken)

3 pints of chicken salad (I put 2 cups in the food processor with celery and onion.  I'll add the Mayo once I'm ready to serve)

1.5 cups for a Hamburger Helper meal this week

Then I boiled the bones to make broth.  I was able to freeze 15 cups of chicken broth.  I froze it in 2 cup batches ready for soups.  I made my money back in the broth alone...not to mention the 6 other meals I have prepped and ready to go.

...I saw it on Pintrest....

I can't stay still.  Here are some of the things I made while on my maternity leave...

 Custom artwork for Camilla's Room..... Using a coupon from Hancock Fabrics I got the quilting loop for 7.99, had the leftover fabric, and then hit Hobby Lobby last week when their wood letters were 30% off.  I had the pink paint leftover from a previous project.  As she ages out of her nursery fabrics of green and yellow farm animals, I hope to redecorate her green bedroom with bold black and white patterns with accents of hot pint...hopefully a design that is cool enough for a sporty toddler. She can pass on the green and yellow animals to her little brothers room.

 I already had the grapevine wreath.  So, when I went to Hobby Lobby for the letters, I picked up an extra 'S' for 30% off.  I spray painted it with some leftover enamel paint I found in the garage and then hot glued it to the wreath. I have seen a ton of different wreath ideas on Pintrest.  So, my thinking is to start with this, then add seasonal decorations to the right side....Hydrangeas and Burlap roses are two ideas that I have pinned already that would work with this.

My new trash can wall.  I found the pallet in my neighborhood on the side of the road (I won't mention which house), used leftover exterior house paint, Steve stood it up with leftover rebar and brick, and then I bought the planter at Aldi.  So, total project cost = 6.99 planter at Aldi!

I love how it makes the trashcan and recycle bin an attractive focal point of the front yard rather than seeing the two cans flank the garage door.

4 Great Uses for Mint

Mint is a great herb that is easy to grow. However, it is so easy that it can quickly get out of control and take over your garden.  I wasn't sure if my mint would survive the winter, but it did and it came back with revenge. 

I need to trim it back before it takes over my rosemary and chives.  Here are the four ways I am going to use my cuttings......and use them to restock the freezer from the winter.

1. Herb Turkey Burger
http://www.marthastewart.com/318259/herbed-turkey-burgers
This recipe has great flavor but only makes four burgers.  So, I doubled the recipe to make eight.  Not only did I do that, in true Suburban Challenge fashion, I made four batches.  I cooked one batch that night and froze the other three.

2. Mint and Parsley Pesto
http://www.wholeliving.com/133273/mint-and-parsley-pesto?czone=eat-well/seasonal-foods/summer&center=136760&gallery=136700&slide=133276
What I love about this recipe and the next is that there is no cooking involved.  Throw all the ingredients into a food processor and then store until ready to use.  Shh...they are also both healthy.

3. Chicken Breast with Almond Mint Pesto
http://www.wholeliving.com/133181/rolled-chicken-breasts-almond-mint-pesto-and-zucchini?czone=eat-well/seasonal-foods/summer&center=136760&gallery=136700&slide=133182

I only made two batches of this.  One for Thursday night's dinner and one to freeze for later in the month.

4. Mojitos
Duh!


So, in summary, cut back your mint and enjoy.  If you are just now deciding what to put into your herb garden for the summer....go mint and enjoy these recipes later in the summer/fall.

Time to start a new....

So, the freezer was a great purchase and helped me survive all school year with only having to cook 1-2 nights a week.  Now that there is only six weeks till summer, time to thaw the freezer, give it a good cleaning, and prepare to start filling it again to prepare for next winter/school year. My goal during the summer when the fresh vegetables begin to flow is to preserve them in already prepared entrees (soups, burgers, meatballs, sauces, ...) Here we go again!