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In the Kitchen — Page 3

In the Kitchen

The-Apple-Cart

Aspens

Pumpkin-and-aspens

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autumn4

Baby-Knits

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Baby-Knitting

POPCORN

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Autumn has been absolutely spectacular here on the Front Range, and we could not have asked for more golden hues and tones to photograph and play in.

Our days have been filled with mid-autumn activities: soccer tournaments, apple picking, pumpkin carving, and leaf burning to name a few. The boys have been outdoors more this year than in any other autumn in the past, and Emma Jeanne and I have enjoyed the abundant sunshine and lack of wind that is normally so prevalent in these parts. The colder days are coming, but how nice to get all the way into November until they do.

There is still a good amount of casting on, and coming off of the needles, and while I am loving knitting, I have to admit that the recording of the knit wear has been a little slow going. Ravelry is a gift of a site, for so many reasons, but lately I have done a terrible job of cataloging what I have completed. I find myself a good 20+ projects behind, and in desperate need of getting it done before I flat forget just what pattern or yarn was used. If only the sun would go in for just a little bit, perhaps then such a task could get done.

Currently I am working on the Emma Tunic for my Emma Jeanne. This is my second go with this wonderful pattern, as I knit one in Malabrigo Lettuce when she first arrived. The tunic works well for a young babe, and it leaves a bit of growing room, going from a dress to a top over time. I am crazy for pink right now. Not bright, neon pink, but more of a muted rose. It is funny how each of my children have had their own colors, and so clearly, since they first arrived. Jacob was the deepest of blues, Elwood a sea green, and Landon a soft yellow and natural toned little dude. Emma is an earth girl, for sure. Those sage greens, muted roses, and soft creams suit her well, and I now find myself enjoying an entirely new color palette in my yarns.

The boys spent the entire weekend on the soccer field, as did their coach of a dad. Emma Jeanne and I, along with grandparents and friends, popped in and out when we could, but there is only so much soccer that a 3 month old can take. Elwood brought home the championship in his age division for the third season in a row, and he was a very happy guy. One of the concession stands was selling pumpkin and apple and cinnamon popcorn, and of course, both boys were begging up a storm. As we were leaving the field on that last day, I agreed to let them try each of flavors, only to find out that both contained gluten. In my mothering moment of seeing their eyes drop, I agreed to immediately go home and try my hand at a recipe. I am not really sure what I was thinking of here, as those two flavors are not exactly easy to recreate in a home kitchen. I gave it my best shot, but the pumpkin spice is still a work in progress. We did, however, manage a recipe for an apple cinnamon flavor that I think may become a family favorite.

Apple Cinnamon Popcorn

1/3 cup coconut oil
1 cup popcorn kernels
1/4 cup coconut oil – melted
3 tbsp maple syrup
1/2 cup freeze dried apples
1 1/2 tsp. cinnamon
1/4 tsp sea salt
1/8 tsp ground nutmeg
1/4 cup candied walnuts (optional), chopped

Place your freeze dried apples in the bowl of a food processor, and pulse into a fine powder. Add you salt and spices, and pulse only until combined.

We love to cook our popcorn on the stove in the Whirly Pop. I am not afraid to admit how much I love this popcorn pan. Never once have I had anything burn or stick, and the popcorn just comes out so fresh and light. My friend Heidi recommended it to me a few years back, and I am oh so grateful she did.

Melt your 1/3 cup of coconut oil over med-high heat, and cook your popcorn any way you choose. While the popcorn is popping, melt your 1/4 cup of coconut oil over low heat. Remove from the stove, and add your maple syrup, apple and spices.

Place your popped popcorn into a large bowl, and stir in your oil mixture. Add in your walnuts, if using, and eat right away.

This popcorn has a nice, tart bite, and can even be enjoyed topped with nutritional yeast.

 

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Get Real :: Making Dinner

March 26, 2013

I am sneaking back into blog land in a quiet way this morning. It has been so long since I was last here, and there is so much to update you all on. Today I am joining a group of women who I admire and respect for an ongoing series called Get Real. A look into how our lives really work in some of the most basic moments.

Today we are discussing the topic of making dinner. For anyone who has been with me over the years, you know that the kitchen and I have a very close relationship, as I am pretty sure that I am in it at least 50% of the day. Having 3 children (and a 4th on the way), means that there are always hungry tummies, and having the need to make almost all of our meals and snacks ensures that we have to plan well, and space out our days to allow the time needed to create the food that we crave, love and need.

Dinner is not an easy time for most of us. Kids running around, coming in from work, feeling fatigued, chaos everywhere, and so many activities can leave this meal as our least favorite, and most easily passed by. Over the past few years, as Jacob and Elwood have grown into two home schooled boys whose afternoons are filled with flute lessons, soccer practices, rock climbing and friends, and little Landon who is perhaps the most challenging and demanding of our children so far (but in an adorable kind of way) is growing into a toddler, the need to know exactly what we are doing for each meal, and to create a smooth flow to our dinner making has becoming a must.

The title of this series is Get Real, and when Tonya and Adrie created it, their vision was for us to talk about the entire aspect of the topics they put forth. I want to honor that desire by being as real here as possible when it comes to what our days look like. I love to cook, and I love to make a great meal for my family, but I have also grown into someone that embraces simplicity. As I mentioned, I am pregnant with our fourth babe, and for the first 20 weeks of this pregnancy I could not even really look at food without wanting to be ill. It is a challenge that I have faced with each pregnancy, and my family has had to make do the best that we can. We have also been battling a very tough illness with our oldest child that has ensured that eating out, or grabbing take out was simply not an option.

That is life though, isn’t it? There are moments that we can dedicate to being amazing cooks, to reading books on health and nutrition and new ways of eating, and then there are moments that we have to dig in and just do it the best that we know how. We have to hold true to what we take seriously when it comes to how our family eats, but we have to also be realistic with what our limitations are.

Dinner in this stage of my life is, as I said, simple. I plan like you can not believe. I have a feeling that my children look at me everyday like I just breeze into the kitchen and come up with what we eat just off the top of my head, but the truth is that I have every moment of our meal planning down to the minute. How else could I realistically survive? Each meal is planned from beginning to end on Fridays, and when my husband arrives from work that evening, I feed us an early dinner, kiss him goodbye and head to the store. It is always late that I arrive back home, and such an odd time to be doing my shopping, but I choose to never ever bring my kids to the grocery store if I don’t have to. It is a sanity saver, and I need it.

From Saturday to Friday every snack has been chosen, and every morning when we wake we prepare the snack for the day, and any extra food prep for lunch or dinner that will be needed. It is a great way for my boys to be involved, and as much as can be done beforehand, the better.

To be honest, I don’t have many go to meals that I cook with consistency for dinner. I love to try new things, and my family really loves for us to try new things as well. With the dawn of Pinterest, lets face facts, all of us have so much more at our fingertips than ever before in terms of recipes available. I love Pinterest, and while I know that it can be a time suck, a good 20 minutes a day can yield some great recipes to keep things fresh.

We eat a high protein diet, and we are moving to add so much more plant based love to our meals, but we do not have a set way of eating (except being gluten free for the past 6+ years). What I make for dinner is what I make for dinner. This is a rule that I have held onto since the day I had Jacob, and I have never wavered. I have one crazy picky eater, but Elwood knows how his meals work, and he makes his choices about what he eats and how he eats accordingly. We don’t push him, and we make sure that he has plenty of high calorie, high protein nibbles throughout the day to fill his calorie count up in case dinner becomes a flop.

The one thing that I am most dedicated to is making sure that my freezer is stocked with soups and other dishes that can be frozen for those emergency moments where I am too tired, or too late from an activity to get a healthy dinner on the table. Like I said, take out is just not an option for us. My oldest son has celiac and he is so sensitive that even a little bit of contamination can do harm. Therefore, our freezer has to become our take out place. When we first had Jacob, Joel bought me a cheap second fridge for the garage. I remember thinking that it was the oddest Christmas gift for people who had one babe (at the time), but today I am pretty sure that his forethought is utterly amazing. That small investment has yielded big results, and we simply could not do without it. The fridge holds nuts, seeds, almond milks, sauces,etc. that we need for daily living with a large family, and the freezer is full of simple meals that we can cook up in a pinch. At least once a week I find myself grabbing for something, and as this babe graces our world, I am sure it will be more.

As a homeschooling mom, I feel lucky that cooking is part of my kids daily activities. I take it as seriously as I take their math, science, or literature, and my hope is that as they embark on lives of their own someday, they are just as well prepared to cook for themselves and their families as they are to begin a career. Our health and well being starts while our kiddos are in our bellies, but it really takes shape as we introduce solid foods to them. Who they become, and how their health is determined is directly involved with what they ingest. I am pretty sure that if I don’t teach them young, they really will never get it. Having said that, I certainly don’t believe that you have to home school your children for them to learn to cook and eat well. There is always time for a child to be in the kitchen with their parents, and to learn how to prepare a meal not only for themselves, but for everyone they love.

I have always been a believer on starting my little ones in the kitchen young, and Landon is no exception. The above photo is actually him cutting a banana with a knife, and he is able to, with very close eyes, do just that. However, what the photo missed is that his brother is right next to him, helping to guide the knife along when needed. Young is good, cutting a finger off, not so much. Kids can do so many things in the kitchen, from such a young age. Giving them small tasks early can give great help to making each meal. Some days I am not so sure what I would do if Jacob was not there to chop veggies, or Elwood to stir a pot. It is a great time to catch-up with the boys, to joke and laugh, and to create an environment that says that meal making should be fun and loving.

Of course, there are days when I just simply want to go to bed and forget that I have 4 other people to cook for, or that dinner is even an essential need that we all have. On those days, I do not let the guilt take over, but rather I cook up some pancakes, grab a jar of hummus and crackers, or pop a bowl of popcorn and smile. Those are, as you can imagine, my kids favorite days. Something simple, and fun and totally non-mama like makes them happy, and it lets me know that they are more than fine when we need to throw in the towel and just let life pass us by for a moment.

Our meals never look perfect, nor does our table or our counters, but it works for us, and that is what it feels so good. As long as they are well fed, and I know that they get in the nutrients that they need, I know that we will be just fine. As I am getting a little older, and my kids are growing up, I realize that the only way to make this work is to embrace the simplicity, never judge myself by what others are able to do, and always go with my gut. As long as that occurs, dinner is feasible, and sometimes, even fun.

I look forward to catching up with all of you over the coming weeks, and I hope that you will join me here every Tuesday as Get Real progresses. Please join the other amazing women who are writing in this series, and thank you to Adrie and Tonya for putting this together.

Tonya at Plain and Joyful Living
Adrie at Fields and Fire
Lisa at Hullabaloo Homestead
Melanie at Mama Ash Grove
Kyce at Old Recipe for a New World
Aubrey at This Blessed Life

 

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