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Wrapping Up Leftovers… ;-)

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I called dinner southwest chili but I’m not sure if the title fits. Pinto beans, rice, corn and hot Italian brats, a little tomato paste and spicy brown mustard and of course onions, jalapenos and garlic. Whatever you want to call it, it’s pretty dang good. And the next day it made an even tastier breakfast wrapped in tortillas and baked in bite size pieces.

Did I tell you I was dating? Probably not because it’s been pretty annoying. The consensus is that growing food is a cool idea but actually doing it is not. I blame it on the convenience era. Everything is so convenient it doesn’t take a second thought and certainly doesn’t take picking up a pitchfork or water bucket. It’s okay. Really.

After my last soul crushing relationship of 8 years I’m not exactly chomping at the bit to get back into a craptastic relationship. Adult communication would be nice though. The sitcom feeling of dating is really best left to those with mad writing skills. I’m the only audience to my sitcom. Well and the girls. They get a giggle out of it sometimes.

Last week I was off my game. Thankfully school is out in another week and then I’ll have a full-time extra hand (the teenager) to help whip this place into shape.

Yay summer!

Enjoy your breakfast and your day!

 

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Sushi bites

Tuesday my tween asked if we could try making sushi. I’ve made spring rolls, Chinese style BBQ pork, ramen and other Asian inspired dishes. I even had seaweed wraps laying around but I hadn’t actually tried my hand at rolling sushi.

Of course I couldn’t say no so a grocery shopping trip yesterday morning and we had everything we needed for California rolls.

A California roll consists of imitation crab, cucumber, avocado and cream cheese rolled up in sticky rice and seaweed.

If you’re not a fan of fish tar tar this is a fun way to still enjoy sushi. It’s basically a crab salad with rice but the crab isn’t shellfish it’s made of a white fish, haddock is common.

For the breakfast bites I made sticky rice and put a small layer in each tin, added bite size bits of imitation crab, cucumber, avocado and cream cheese then topped it with egg.

The egg ends up holding everything together which is handy. If I had a little extra time I would’ve tried adding the seaweed wrapper to each tin but… You know how time can get crunched before you know it.

On the farm front we’ve been teaching the mini horses to ground tie. What that means is if you drop the rope on their halter they’ll stand still.

It’s a good idea for any horse, not just minis. Having a horse that will stand while you’re working around it without being tied to anything is useful in ways you don’t think about until it happens.

The younger of the two has started picking up the habit of going back to her pasture when she sees the halter/rope because that’s where we take her but we’re going to have to break that because the pasture won’t always be the final destination.

The teens having a hair crisis.

Have a good breakfast and a great day!

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Good Monday

I’m intently watching my oven again from the floor watching a new concoction to perfection. Perfection = Cooked I’ve been debating on switching breakfast vehicles as I’ve been using a mini muffin pan a lot lately. It’s been fun though and I had at least one more idea to try before changing creative channels.

This morning I rolled bacon into each cup, filled each with tiny diced and seasoned potatoes and topped it off with whisked eggs.

I’ve been rolling it over in my head for the last three days to make sure all of the components would cook accurately together without diminishing any. Which is also why I’m sitting down here on the floor with the oven light on watching them cook.

Turned out ok. 20 minutes at 400°.

I use a convection oven which really is nice for crisping food. I think what would’ve made it better would be a cast iron muffin pan. Cast iron is great for adding crisp where the convection heat doesn’t reach.

The girls loved them though so I suppose that’s what matters.

Enjoy your breakfast and your day!

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50°, Charcoal & Repeats

My tween and I are sitting in front of the oven watching Dutch Baby Bites grow. 5 minutes to go.

It was 50° this morning at 5:45. Yeah I’m going to start going out earlier. I’ve neglected to push my alarm back. It’s at 5:09 now but I’m pretty sure the sun rises before 5:45 nowadays. Or pretty close. This morning I didn’t even worry about a shirt. Tank top season is here!

Besides I had to haul a bag of grain to the garage/upper barn and a bale of hay down to the ewe and her lambs. Who needs clothes to stay warm when you have work?

No I’m not working in shorts yet. I have a couple of roosters I need to put in the freezer first. They’re mean to bare legs.

This is me making charcoal because buying it is just silly. lol I’m kidding. Kinda. When you’re short every month buying something like charcoal feels luxurious.

My solution free wood, make sure it’s green wood. Not treated. Start a roaring fire with big chunks in a pit, barrel or whatever has a lid you can close. The close the lid and weight. The fire slowly dies as it consumes the oxygen and the leftover is awesome charcoal that burns slowly.

Why charcoal? Because the majority of my summer cooking is done outside. And today I have to make some more bacon. Yep.

For breakfast I made Dutch Baby Bites again. I said that already. But this time look! They’re extra fluffy.

Note to self and whoever’s reading. Let the oven get to temp before putting pan in. The way something bakes has a lot of influence on how it comes out.

This is actually the second time I’ve had this conversation.

Ok time for breakfast!

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Short Sleeves & Burrito Bites

No pun intended but it does have a catchy ring to it! 😉

This morning it was already 45° at 5:45am. Second morning working in short sleeves. My sun touched shoulders actually help a little but I’ve learned once I get chores started I don’t need much help to stay warm.

And now on to breakfast. Don’t be overly impressed, the meat and peppers were leftovers from a couple of nights ago when I made taco salad.

I cut tortillas into 2-3″ strips and put them rolled up into the tins before adding the leftover beef and peppers. Of course a burrito just isn’t done until you add cheese so these have a little square of pepper jack cheese on each.

Baked at 400° for about 12 minutes and they were perfect.

I don’t have a nutrition label today because I can’t remember everything I put in the beef and peppers but I can’t imagine the calories would be very high.

You could call it a refurbished leftover burrito bite but that’s quite a mouthful. 😀

7:45am it’s going to be another hot day so the tween and I are headed outside to get a couple things done before it gets too warm.

Have a great day!

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Dutch Baby Bites

I posted a Dutch Baby recipe awhile back. Because it’s one of our favorite breakfast I decided I needed to try it in the mini muffin pan.

I don’t know what it is but bite size food is kinda fun.

This is one of the easiest recipes you can find. It’s just eggs, flour and milk at a ratio of 4:1:1 – 4 eggs, 1 cup of flour, 1 cup of milk.

Bake at 400° about 10 minutes for the minis.

If you’re using a non-stick you don’t need to butter the pan. I haven’t buttered this pan once. It’s great.

Tradition says the best way to eat Dutch baby is with a little powederd sugar, splash of lemon juice and a little syrup.

48 bites called for a double batch; 8 eggs, 2 cups of flour and 2 cups of milk.

At 36 calories a bite and almost 2g of protein each. I think these qualify as healthy food. I had 8 for breakfast. 🙂

7:30am I better get back to it.

Enjoy your breakfast and your day!

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Omelette Bites!

Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.

I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.

I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.

Ok back to breakfast.

This recipe is just enough to fill my 48 mini muffin tin.

  • 12 eggs
  • 2 cups flour
  • 1 cup whole milk
  • 1 cup diced ham
  • 1 cup diced pepper jack cheese
  • 10-12 spinach leaves chopped

Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.

400° oven for 10 minutes

When they are done they almost pop out of their tins. I’ve never seen such a thing.

The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.


On another note the horses are starting to show resentment about me rushing back inside to make breakfast after chores instead of playing with them. I’ll get back to it on the weekend.

Enjoy your day!

Below is an affiliated link to quality non-stick mini muffin tins.

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More Mini Muffin Mayhem!

Last night I came up with a brilliant plan for breakfast muffins this morning. I concocted the plan in my mind and this morning after farm chores I rushed in to execute it.

PB&J Mini Muffins!

I was going to make some cashew butter with my juicer (yes my juicer makes nut butters and pasta too) but decided to cheat just a little because time was getting on and I didn’t have a good oil for the nut butter. Vegetable oil just isn’t suitable for nut butters, you really should use a coconut or peanut oil. Grape seed oil is good too.

I cheated on the Jelly too. However this isn’t so bad, only 10g of sugar per 1/3 cup. It took about 2/3 of the can to stuff 36 mini muffins.

Since the muffins are tiny I only used a dab of peanut butter, less than a tsp each. The strawberries had partial chunks so I dab one in each muffin.

Overall I think I used about 1/4-1/3 cup of peanut butter.

After making extra crispy muffins yesterday I watched these like a hawk. The mini muffins were done perfectly in 15 minutes in a 350° oven.

The muffin base is a basic yellow cake but because some of my farm eggs are from pullets (a young hen whose just started laying eggs will lay smaller eggs) and I have mass amounts of eggs coming in every day I put 5 eggs in the batter instead of the 2 it calls for. The 5 eggs probably were the equivalent of 3 1/2 large store bought eggs.

The below nutrition label is an approx of the muffins with peanut butter and strawberry filling. One batch of the yellow cake filled 36 muffins.

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Playing with Mini Muffins

Last week I got the bright idea to make mini biscuits to go with gravy, I deemed them biscuit bites. They were a hit.

Yesterday was the first day back to a normal school week for us so instead of playing with the horses I came in to make breakfast.

I started with the thought of more biscuit bites but couldn’t commit. An extra egg, milk and a little oil later I had muffins instead of biscuits.

I used my juicer to make a yummy sauce of apples, lime, ginger, carrots and a tiny bit of jalapeno for extra excitement. The juice was heated and a little cornstarch added to thicken it to syrup consistency and that was breakfast. Of course it was polished off before I remembered I needed a picture. Oops!

Last night while working on dinner I was already contemplating what I would make in the mini muffin pan next and what kind of sauce would complement it.

Corndog bites and spicy tomato sauce.

I used my juicer again for the sauce, 4 tomatoes for the base, 2 celery stalks to add a little saltiness, a carrot for a bit of natural sweetness, 2 garlic cloves because it’s awesome and half of a jalapeno for a bit of excitement. Heated in a pan with a little cornstarch and we had homemade ketchup for our corndog bites.

I failed to remember that smaller muffins require a shorter bake time but they were pretty good with an extra crispy crust.

These are not homemade hotdogs, they are jalapeno cheddar dogs from Walmart. I put the dogs in the oven as it was preheating so they were warm when I put them in the batter.

Cut into 4 pieces left them just big enough to still see. I imagine 5 pieces might leave them a surprise. I might try that next time.

We have made dogs in the past and will again. I’m always a little surprised to find out what the kids consider fun.

The following pic is from a few years ago but they’re as eager to help now as they were then. Makes a momma proud.

A single batch of cornbread and five dogs create 20 mini muffins. A note on the nutrition facts. I use whole milk for cooking and ad an extra egg to almost everything baked.

The sauce.

Now to contemplate tomorrow’s mini muffin experiment.

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Got eggs?!

We do! Out of 13 hens we average a dozen eggs a day. Egg dishes are an easy, cheap and delicious way to go when eggs are showing up in abundance.

One of our favorite breakfasts is a Dutch baby.

Ingredients:

2 eggs

1/2 cup flour

1/2 cup milk

1tbsp butter

Oven 400°

Prep 5 minutes

Bake 30 minutes

Devour ???

My favorite method is to use a cast iron pan but I’ve made this dish in a square glass baking pan as well as put it in a muffin tin.

Preheat the oven to 400° with the pan and butter.

When the butter is melted pour in the batter and set the timer for 30 minutes.