Menu 12 Whole Wheat Flour Tortillas

My oldest daughter started back to work yesterday. It is not something she ever dreamed of having to do, to work outside of her home and leave her little girls, but sometimes life calls for great sacrifices. I am so grateful to be here for her and the girls. I would not want them anywhere else, however it does make life much more hectic. Don't get me wrong, I love being able to spend time with them, home school them (like I did their mother) and bond with them, but it takes a lot more planning and effort on my part. I have learned to be very organized over the years in order to accomplish all that is expected of me. I say expected of me, but really it is me who puts high expectations on myself. I sometimes feel a little burdened because I often I fall short of these expectations, but I keep pressing forward.

I hope to be able to keep up with my blog as I start a new school year. I have really enjoyed it as an avenue of expression. It has been kind of a 'get away' for me, and I love sharing new ideas and things that I have learned along life's way.

Enough said, Here is Menu 12


Breakfast:

• Oatmeal You would be surprised at the variety of ways you can serve oatmeal. So when your children or husband starts complaining about having oatmeal again, and again, try some of these suggestions.
  
  · Raisins and brown sugar
  · Low-fat granola and skim milk
  · Raisins adn Walnuts
  · Apricot fruit spread and sliced almonds
  · Sliced strawberries
  · Maple flavored pancake syrup and a sprinkle of sunflower seeds
  · Canned crushed pineapple, sliced bananas, and chopped nuts
  · Strawberry nonfat yogurt and sliced kiwi
  · Sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
  · Reduced fat peanut butter and strawberry fruit spread
  · Coarsely chopped canned peaches and ground ginger
  · Diced dried apricots and honey
  · Apple butter and raisins
  · Blueberry fruit spread and vanilla or plain nonfat yogurt
  · Coarsely chopped apple and brown sugar
  · Reduced fat caramel topping and a sprinkle of chopped pecans
  · Warm apple pie filling and skim milk
  · Skim milk and sliced peaches
  · Canned pumpkin and pumpkin pie spice
  · Chunky natural applesauce
  · Sliced bananas and mini-semisweet chocolate morsels
  · Blueberries and sliced strawberries sprinkled with cinnamon-sugar

Lunch:

• Grilled Cheese Sandwiches
• Soup
  
  

Dinner:

• Bean Burritos with Whole Wheat Flour Tortillas
• Mexican Rice
• Salsa
  
  

This is my favorite tortilla recipe. The tortillas are soft and pliable and taste absolutely wonderful. I have always wanted to see if they keep well, but they are so delicious that there are never any leftovers at our house.

WHOLE WHEAT FLOUR TORTILLAS

• 2 Cups whole wheat flour
• 2 Cups all purpose flour
• 1/4 Cup powdered milk
• 2 Teaspoons salt
• 3 Teaspoons baking powder
• 4 Tablespoons oil
• 1 1/2 Cup warm water

Mix together all of the dry ingredients.

Slowly add the water and the oil Stir until a ball is formed.

Remove from the bowl and knead for 2 minutes.

Return to the bowl, cover and let

rest for 20 minutes.

Divide the dough into 20 balls.

Cover them and let them rest again for 10 minutes.

The dough will be elastic and will not roll out to a

desired thickness if not allowed to rest.

After the dough has rested, lightly flour your surface

and roll into a 9-10 inch circle.

It will be very thin and that is what you want.

Don't over work the dough or it will become stiff.

Keep the rolled tortillas covered until ready to cook.

On a dry skillet, (I prefer a cast iron skillet)

over medium-high heat,

cook the tortilla until bubbles begin to form.

Turn and cook on the other side.

Makes 20 tortillas.

They are best served warm, or you can store them in an airtight container until you use them. I will make them up early in the morning before my day gets too busy and just put them in a gallon sized zip-lock bag.

Just for your information, even Kendrick will eat these. That is the best compliment I could ever ask for. :)

Budding New Talent

We got to watch Ty-Kell over night while his Mom and Dad attended the Mesa Temple. I loved every moment of it. In fact we all loved spending time with him. It was such great fun having a baby in the home again.

One of the things he enjoyed doing the most

was playing the piano.

He was very careful not to pound.
Instead he tried to play the keys individually.
It was too cute!

Look at that concentration.

Food Storage Class

My life has been unbelievably busy and I have fallen behind in many areas. I still have 3 more menus to post for my two week food storage menu, and while I did cook from it for my family this past week, I was too busy to take pictures or post, so I will get to them soon. In the mean time I just finished teaching a Food Storage class. I am always excited to teach about this subject and am grateful that I was asked to share my knowledge. This class however was unique because my entire audience was men. They say that a way to a man's heart is through his stomach and so I spent countless hours preparing a variety of food to let them sample what food storage takes like. The sample table consisted of:

• Bean Fudge
• Whole Wheat Chocolate Zucchini Sheet Cake *
• Apple Bars Focaccia *
• Sour Dough English Muffins *
• Oatmeal Rolls
• Whole Wheat Bread *
• Chili
• Flour Tortillas
• Wheat Thins
• Hummus

I will try and post some of the recipes throughout the week.

* These recipes have already been featured on my blog. Look them up on the blog archive on the right.

Wheat Thins, Hummus, Foccacia, and

Sour Dough English Muffins.

Apple Dessert, Bean Fudge and

Whole Wheat Chocolate Zucchini Sheet Cake.

I began cooking the night before the class and then that morning I got up at 3:00 AM to continue cooking. I was totally exhausted by the end of the day. Everything was made entirely from food storage, both three month and long term storage.

I will eventually share all of the recipes with you, but today I will feature the Oatmeal Rolls.

OATMEAL BREAD

• 3 Cups uncooked rolled oats
• 3 Teaspoons salt
• 5 Cups water
• 2/3 Cups brown sugar, packed
• 3 Tablespoons butter
• 2 Tablespoons yeast
• 1/2 Cup warm water
• 3 Cups whole wheat flour
• 5-6 Cups all purpose flour

Put water in medium sized saucepan on medium heat. When it begins to boil, add the oatmeal and salt. Stir in sugar and butter. Remove from the heat and pour the oatmeal mixture into a bowl so that it will cool down faster. Let it sit until it has reached 110-115 degrees. (If it is too hot it will kill your yeast.)

Meanwhile, in a large bowl, soften the yeast in the 1/2 cup of warm water. Stir in cooked oat mixture. Gradually stir in the flour to make a stiff dough. Turn out on a floured board and knead until the dough is smooth and elastic. About 10-12 minutes. Keep adding just enough flour to keep the dough from being sticky.

Place the dough into a lightly oiled bowl, turning once. Cover and let it rise until doubled. About 1 hour. Punch down

Shape the dough into 2 large round balls and place in a 9" pie pan. Sprinkle with uncooked oatmeal and let it rise again about 1 hour or until doubled.

Bake at 375 for 40-45 minutes or until the loaf sounds hollow when tapped. Immediately brush tops with melted butter.

This recipe also makes excellent rolls. Shape into rolls and place in pie pans. Makes 32 rolls. Bake until golden brown.

The Hand of God

Have I seen the hand of God

reaching out to me?

Did God send a
message that was just for me?

Did I see his hand
in my life today?

I have these words posted on my refrigerator to remind me as I go throughout my day to look for the many ways that the hand of the Lord touches my life. This has had a profound effect on me. I have found that gratitude has begun to grow in my heart, gratitude for my Heavenly Father and my Savior Jesus Christ. My testimony has been strengthened and I know without a doubt that Heavenly Father hears and answers my prayers.

A few days ago I invited the grandchildren over to play. We had a great time swimming in a little blow up pool. Later as we came inside Michele and I went upstairs with the little boys to put them down for their naps. When it was clear that there was too much excitement for a nap, we scooted a sofa up against the wall to keep them in. As we were visiting we did not notice that Dallin (10 months old and running) muscled his way around the couch. When we saw him escaping, Michele ran but Dallin was faster and he fell down our flight of stairs.

I truly believe that we saw the hand of God reaching out to us that day. It is a miracle that Dallin is unharmed. The extent of his injuries is a carpet burn on the tip of his nose. My heart is so full of gratitude to my Heavenly Father who was watching out for him that day. His hand touches our lives in so many ways. All we need do is look, He is always there.

It's Official!!!

Mar-Kell is engaged to Nora Thomas!

Don't they make a great couple?

Fathers and Sons Campout?

This year Mar-Kay and the boys decided to wait until Mar-Kell returned home from his mission to have their Father and Sons camp out. Cameron and Tyrone both have sons just under 1 and so in order to involve them they decided a campout in our backyard would be great. Under normal circumstances it would have been, but this is monsoon season. Just as the girls were leaving for a fun activity at Aimee's, a huge storm blew in. But that's okay, the boys are all Eagle Scouts and they were prepared. They took the camp indoors. They blew up their air mattresses, chose a movie, brought out the popcorn and toughed it out in the living room. Actually it worked out for the best. The babies are not used to spending the evening outside of their cribs so they had a rough night. Thank goodness it was inside our home and not outside where I am sure it would have been much worse.


Just before the campout officially began the family had a bar-b-que.

Always ready with a pose.

Brigitta loves to play with her nieces and nephews.

Just dancing on the grass.

Camera shy.

This looks pretty steep.

I made it!



I can't believe my mom put me

in a PINK car.

Life is great.



Kendrick enjoyed taking all of the pictures, but when I went to download them today,
I realized that no one took a group shot of all of the boys.

I was a little sad.

They have not been all together for a few years because of missions. No worries though, I am sure more opportunities will arise. I will just have to be more diligent in taking pictures to preserve the special moments in time.

I Got Mail

We are so inundated with modern technology that mail is almost a thing of the past. I receive countless texts, e-mails, and even a few comments on my blog, but rarely do I receive mail. (Especially now that my missionary son is home.) Imagine my surprise today when the mailman greeted me at the door with not only a letter but a package. I was so excited! There is nothing like receiving something tangible that you can touch, admire and keep indefinitely.

Thank you Natasha for making my day!

I absolutely love the photo album you made for Brigitta and I, however I am sad because it was completely commandeered by her. She has not put it down since it arrived. I tried to tell her that it was for both of us as you explained in the note, but she was prepared with a come back. She opened the book, turned to the front page and simply stated, "Mom, it has MY name in it, not yours."

I could not argue, she was right.

Menu 11

Breakfast

• Oven Pancake
• Apple Topping

Lunch

• Garden Fresh Salad
• Whole Wheat Rolls
• Fruit Grapes from our garden :)

Dinner

• Navajo Tacos

OVEN PANCAKE

• 6 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 2 Tablespoons powdered milk
• 3/4 cup milk
• 2 Tablespoons butter,melted

Crack eggs into the blender. Blend until foamy. Combine dry ingredients. Add to eggs and blend until smooth.

Swirl butter in 10 inch oven proof skillet or pie pan. Make sure you have covered the sides well with the butter. Pour egg mixture in pan.

Bake at 450 degrees for 15-20 minutes until puffed and golden.

I took some of the yogurt I made the other day, added a little honey and vanilla and put a dollop on each serving. The kids loved it with the apple topping

Navajo Tacos are chili beans and your choice of toppings spread over fry bread. We enjoy lettuce, homemade salsa, olives, cheese and sour cream on ours. Whenever I cook chili, I make an extra large batch and freeze the left overs for a quick meal later in the month.

INDIAN FRY BREAD

• 4 Cups flour
• 3 Tablespoons baking powder
• 1/2 Teaspoon salt
• 1/4 Cup oil
• 1/2 Cup powdered milk
• 2 Cups water

Mix dry ingredients in a large bowl. Make a well in flour mixtures and pour in the water and oil. Knead thoroughly to made a stiff dough. Add more flour, if necessary. It should not be sticky. Pinch off fist-sized lumps and pat or roll it into a flat round with a small hole in the center.

Fry in frying pan with at least 1 inch of oil. Bread will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper towel. Makes 12

Menu 10

Breakfast

• Yogurt Shake
• Lemon Muffins
  

Lunch

• Chicken Salad Sandwich
• Fruit
  

Dinner

• Fettichini Alfredo
• Shredded Fried Zucchini
• Sliced Tomatoes
• French Bread

About a year ago I found a recipe for a Magic Mix. It is so versatile and can be used in numerous ways to make anything from Alfredo Sauce to Pudding. Here is the recipe for the Magic Mix followed by the recipe for Alfredo Sauce. I will continue to post other recipes using the Magic Mix throughout the year.

MAGIC MIX

• 2-1/2 Cups powdered milk
• 1 Cup all-purpose flour
• 1 Cup butter
  

In a large bowl, combine dry milk, flour and butter in a food processor until the texture looks like fine crumbs. Store in airtight container in refrigerator. Use within 2 months. Makes 1 quart. MAGIC MIX can be used in many recipes to make food preparation easy and economical. (I love those words!)

ALFREDO SAUCE

• 2/3 Cup Magic Mix
• 1 Cup cold water
• 1/3 Cup Parmesan cheese

In saucepan combine the Magic Mix and water. Stir constantly over medium heat until sauce is thickened and simmering. Stir in Parmesan and continue to cook for a few more minutes. For a richer sauce you may substitute milk for water. Add salt and pepper to taste.

Makes 1 cup

Bountiful Baskets

Today Kendrick and I woke up early (yes, even on a Saturday) to pick up an order I had placed earlier this week from the Bountiful Baskets Food Co-op. I was introduced to them through my daughter Brianna. Her mother-in-law Sharron, generously places an order for her twice a month and all she has to do is pick it up. Brianna has been talking about it so much that I thought I would give it a try. Here is what I received for my $15.00 this morning.

I was impressed at the quality of the food.

Those who choose to participate save a substantial amount of money on fresh produce. It is a volunteer program and that is why Kendrick and I were up at the crack of dawn. We arrived an hour early and helped unload the produce boxes into baskets for each individual patron. The Co-op rewards those who volunteer with 1 extra food item, but to tell you the truth the 1 extra item was not worth the amount of work we did. However, we will still continue to volunteer because Kendrick needs service hours for his next rank in Scouting. Even though it was hot, humid and miserable, I have to say that we came away with a good feeling. It is always rewarding when you give your best and work hard.

Bountiful Baskets services Utah and Arizona.

Menu 9

Breakfast

• Buttermilk Oatmeal Corn Waffles
• Blueberries

This is my absolute favorite recipe for waffles.

They are light, with a amazing hearty taste.

BUTTERMILK OATMEAL CORN WAFFLES

• 2 Cups flour
• 1 Cup yellow cornmeal
• 2 Cup rolled oats
• 4 Tablespoons baking powder
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 6 Eggs
• 4 Cups buttermilk
• 1 cup melted butter or oil

Sift the flour, salt, baking soda and powder into a large bowl. Stir in cornmeal and oats. In a separate bowl mix together all of the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir just until dry ingredients are moistened.

Pour into a preheated waffle iron until 2/3 full. Bake until golden. Serve immediately.

Lunch

• Chicken Salad Sandwiches
• Fruit

Dinner *

• Zucchini Pancakes
• Mashed Potatoes
• Grilled Corn on the Cob
• Sliced Tomatoes

*It is a joy to be able to pick fresh produce from our home garden to add variety to our food storage.

This afternoon Tyrone and his family came over to hang out for awhile. I was teaching piano at the time and so they graciously volunteered for dinner duty. It was wonderful to get a break from all of the cooking I have been doing lately. Aimee had decorated the cutest train cake which she brought over to share with us. It was definitely everyone's favorite. We spent the remainder of the evening playing games.

Thanks Tyrone, Aimee and Ty-Kell

for the surprise visit.

It made my day!

Menu 8

My day was almost as long as this post it. I usually only feature one recipe in each menu but today I decided to feature two. I have to admit that it was very time consuming making everything from scratch. I felt like I was in the kitchen for the better half of the day. The plus is that my family is eating healthy.I was devastated when I pulled the last of the bagels out of the oven and called the family over. You spend hours baking away and your hard work is gone in a matter of minutes. I had to scramble to save one for Mar-Kay.

Today's Menu

Breakfast

• Creamy Cracked Wheat
• Strawberries
  

Lunch

• New York Style Bagels
• Yogurt with Blueberries/ Strawberries

Dinner

• Black Bean Cakes
• Vegetable (Zucchini from the garden)
• Rolls
• Salad
  
  

HOMEMADE YOGURT

• 7 1/2 Cups warm water
• 3 1/2 Cups powdered milk
• 1/2 Cup store bought plain yogurt with active cultures

In a large saucepan combine the water and milk. Stir well with a whisk. Let it sit a few minutes and then stir again. Heat the milk on the stove over medium heat until it reaches 180 degrees. Remove from the stove and allow to cool to 110 - 115 degrees. (I was taught by a good friend to fill a large bowl with ice and set the pan in it to help it cool down faster. If it is any hotter than 110-115 degrees it will kill of the live cultures in the yogurt. Once it has reached the proper temperature, take out 1/2 cup of warm milk and stir into the yogurt. Return all to the saucepan and stir well. Let it sit for another minute and stir again.


Pour carefully into a clean thermos and set it on the counter away from drafts to incubate. It will take 6 to 8 hours to set up. Try not to disturb it to ensure good results.




After it has thickened. Pour it out into a container and refrigerate. It is now ready. You can cook with it or just enjoy eating. It will stay fresh for about 2 weeks.

We will often sweeten it with honey

and add a variety of fruits with it.

*Make sure you read the label of the yogurt you are purchasing from the store to see if it contains acidolphilus cultures. This is necessary to make your own yogurt.

*You can use your own homemade yogurt to continue making homemade yogurt, however it will lose it's strength after using if about 3 or 4 times.

NEW YORK STYLE BAGELS

• 1 Large potato, peeled and quartered
• 2 Cups water

Boil the potato in the 2 cups of water for fifteen minutes. Discard the potato from the water (serve it to your family to keep them at bay until the bagels are done) and allow the water to cool to 110 degrees.

• 1/3 Cup potato water
• 1 Tablespoon yeast

Take 1/3 cup of potato water and put it in a small bowl. Sprinkle the yeast over the water, stir and then set aside for 5 minutes until foamy.

In the meantime sift together:

• 4 Cups flour
• 1/2 Tablespoon sugar
• 1/2 Tablespoon salt

Add the yeast mixture to the flour mixture. Stir.

Pour into the mixture

• 2/3 Cup potato water
• 2 Eggs
• 1/2 Cup oil
  
  
  

Stir well to form a dough ball.

Turn out onto a floured surface and knead for 8 to 10 minutes

until the ball is firm and elastic.

Place into a greased bowl.

Cover and place in a warm area.

Let rise until double, about 60 minutes.

Punch down and let rest for a few minutes.

Divide the dough into 12 equal pieces.

The easiest way to form the bagel is to roll the dough into a ball.

Nest, poke a hole in the center of the ball

and then stretch the ball into the doughnut shape.

Place on a lightly floured surface

Cover and let rise for 20 minutes.

In the meantime put 8 cups water in a large saucepan with

1 Tablespoon sugar. Heat to boiling.

Drop the bagels into the boiling water and cook

for about 1-1/2 minutes on each side.

Place on a prepared cookie sheet that has been

lightly greased and dusted with cornmeal.


Brush with an egg white and bake in a

450 degree oven for 15 minutes or until golden brown.

Homemade bagels are amazing.

Make sure you make an extra big batch,

they go quickly!

Someday I will have to share my

Sourdough Bagel Recipe with you.

*I have been asked by some people about the other recipes I use in my menus. It would not be feasible to add all of the recipes in each blog entry, they would go on forever. However, I am willing to share my other recipes upon request.