Wednesday, January 30, 2013

Hump Day & Home Ec

Wednesdays are a big hump for me to get over. All my weekdays – and an occasional Sunday – involve homeschooling, but Wednesdays are dominated by homeschooling. As soon as chores are finished, I try to rush Brian through all his subjects, violin practice and lunch so we can spend the afternoon at our homeschool co-op. After co-op, I dash around crossing off errands I have been saving for a trip to town until I get them all done . . . or run out of steam and tolerance for noise and crowds. At least we were well fueled heading into this Hump Day!

I try to make as much of our food from scratch as I can for both health and economy. We were out of two of our staples, so yesterday I made a four-loaf batch of my signature Flax Prairie Bread and four and a half pounds of granola. Then for supper I tried a variation of a soup Laura told me about, with corn dodgers (with organic blue cornmeal) as an accompaniment:
Vegetarian Mexican 'Chicken' Soup
Blue corn makes PURPLE dodgers!
Supper was a hit with both my guys. So much for having leftovers for today's lunch!

That's it for today from . . .

10 comments:

  1. I am trying more from scratch also, both for frugal reasons and health reasons. Those corn dodgers look good. I wonder if they would work with Malt-O-Meal cereal? I have a corn allergy and make my corn bread out of Malt-0-Meal. Hang in there...

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    1. I don't see why not. The recipe is just 1 c. meal, 1 c. boiling water, 1 T. oil (I used olive), 1 t. salt, 1 t. sugar. It says to cook on a griddle but we like ours cooked in the waffle iron.

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  2. Oh my goodness.. the soup looks fabulous, but I just cannot eat blue or purple food... isn't that weird????

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    1. What a pity! You miss out on blueberries, blackberries, grapes, eggplant, purple carrots, blue potatoes.... ;-)

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  3. I would love the recipe for that soup! I am trying to cut out most of the meat in my diet and that sounds wonderful!

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  4. Looks like a wonderful meal! The corn dodgers look great. Wonder if DH would eat them or have some kind of aversion to the color? Never know about that boy.

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  5. Susan, my version is: Saute 1 onion, 1 15 oz. can of diced tomatoes (drained) and 1 pasilla pepper (chopped) in a little oil, until they start drying out and smell sweet (this is called a "sofrito"). Add 1 qt. of chicken stock (I have home-made, but store bought will do in a pinch), some cumin, chopped garlic and simmer for about 20-30 minutes. Add Chicken and heat through. Michelle's version is vegetarian - she'll have to tell you what she did... Peel and chop (big chunks) 1 avocado for every 2 people, and divide the avocado, 1/2 per person in bowls. Ladle soup over the avocados. You can garnish with cilantro if you like it.

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    1. I don't think you told me about the cumin...and I forgot the avocado. Still delicious!

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