September 30 Week 39
Monday:
We are going to do things a little differently in October. Food prices have dramatically increased in the past 3 years and some foods are no longer available. One of the reasons items have disappeared from shelves is a result of many are no longer cooking from scratch. This is a problem as we look to the future and the possibility of higher prices as well as fewer options when shopping. In October we will focus on cooking. Today ask the family which foods they missed and/or were craving, during the pandemic. Make a note of what the family says and be sure to add items needed to your food storage pantry also learn to make any foods mentioned that you would normally purchase at a fast-food restaurant or in the deli section.
Tuesday:
Tortillas are so versatile, cheap, and easy to make, much cheaper and easier than bread.
Flour Tortillas
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup canola oil, shortening, or lard
1 cup hot water
1) Using A Stand Mixer with Dough Hook
2) Combine flour, salt, and baking powder.
3) Mix to combine.
4) While mixer is running gradually add water and fat of your choice.
5) Mix until dough forms a ball and is smooth in texture.
Mix by Hand (my favorite way)
1) Combine dry ingredient and mix.
2) Add oil, lard, or shortening.
3) Mix as you would a pie crust until it resembles coarse crumbs.
4) Pour in warm water and stir to combine.
5) Knead several times with floured hands until rough dough forms.
To Prepare:
· Place dough on floured surface.
· Divide into 12-16 pieces depending on finished size you need, burrito or taco.
· Form into a ball and flatten slightly.
· On floured surface roll each flattened piece into a circle about 6-10 inches depending on final desired size.
· If stacking tortillas use waxed paper in between.
· Heat pan. Cast iron pans work best.
· Cook 1 minute, until small bubbles form like a pancake.
· Flip and cook the other side for about 30 seconds.
· Remove from the pan and stack cooked tortillas loosely layered in a clean kitchen towel.
· After cooling tortillas can be stored for several days in the refrigerator wrapped in plastic.
· To freeze: stack cooled tortillas with waxed paper between each and store in resealable plastic bag. For longer storage freeze individually on a cookie sheet, stack. and vacuum seal.
Wednesday:
I taught after school rec. for several years at all three of our elementary schools. A majority of the children in my classes came from homes where they were being raised by a single parent or grand parents. It was my charge to teach these kindergarten through sixth grade students to eat healthy foods which they could prepare for themselves.
I have a Home Economics degree with an emphasis in foods and nutrition.
There were several challenges which needed to be addressed when I began teaching.
First, I had to convince them cold cereal was not the only breakfast they would love.
Second, all of the foods had to be cooking free or they needed to be cooked using a microwave. Many of these children were not allowed to use the stove at home.
Third, foods needed to be relatively inexpensive.
I also decided it was going to be my personal goal to help them understand the importance of eating breakfast.
I discovered very quickly that I had a tough audience. They were convinced they would not like any of the meals and snack that were not empty calories. I made a few rules:
1. Everyone had to try one bite unless they had a note from home saying they were allergic to one of the ingredients. If we were making a recipe with several ingredients they were allowed to skip an ingredient but not the entire meal.
2. No one was allowed to say "yucky" or "gross" or "I hate that". If they did not want to eat one of the ingredients they had to say "no thank you, I don't care for any". Now this one was hard at first but they were soon monitoring each other.
Everything changed after just one session. They discovered they loved some things they thought they would not. When we made Breakfast Sundaes many of the kids had never eaten Mandarin oranges and were very apprehensive, but they loved them.
I was soon being stopped by moms and dads in the grocery store who told me their kids now made their own breakfast and even made Breakfast Sundaes on the weekend for the whole family. One mom told me her daughter was serving them for breakfast for her birthday sleepover.
In the next few days, we will work on foods you can easily teach your children to make.
Thursday:
Now that you have made tortillas teach your children, or treat them, to breakfast burritos.
Breakfast Burritos
1 egg
1 tsp. water
1/4 C grated cheese
1 tortilla
Mexican seasoning and/or salsa (optional)
1. Sprinkle grated cheese on a tortilla. Place on a microwave-safe dish and cook for 30 seconds or until the cheese is melted.
2. Combine egg and water in a small bowl.
3. With a fork beat well, until white and yolk are completely combined.
4. Place the egg in a small microwave dish. Cook for 20 seconds at medium power. With potholder remove bowl and stir.
5. Return to microwave and cook another 20 seconds. Stir again.
6. Cook for 15 seconds. The egg is done if it is a little shiny but not wet.
7. Place egg in the center of the tortilla add seasoning or salsa if wanted.
8. Roll burrito style and enjoy. Be careful as the cheese and egg may still be hot.
Friday:
We know kids love the instant oatmeal packets, but they are expensive. Making your own instant oatmeal means you control the amount of sugar and you can add lots of fruit making them much more nutritious.
Instant Oatmeal
3 cups Quick-Cooking Oats
1/4 tsp. Salt
1. Place 1 cup of oats in a blender and process until powdery.
2. Combine with remaining oats and salt.
3. Add extra ingredients and mix well.
4. Store in an airtight container.
To make a master mix choose one of the following or create one of your own:
• Apple-Cinnamon Oatmeal: Add: 1 Tbsp. sugar, 1 tsp. cinnamon, and 1/2 Cup chopped dried apples.
• Cinnamon Oatmeal: Add 1 Tbsp. sugar and 1 tsp. cinnamon.
• Fruit and Cream: Add 3 Tbsp. dry milk and 3/4 Cup diced dried fruit
• Oatmeal Raisins: 2 Tbsp. brown sugar and 1/2 C raisins.
Dehydrated fruit may be used and water increased.
Saturday:
Today make breakfast cups for the family and while you are at it double or triple the recipe and refrigerate or freeze the leftovers for a quick breakfast or after-school treat.
Breakfast Cups
3/4 lbs. Breakfast sausage
1 Can Refrigerated biscuit dough
5 Eggs
1 Tablespoon water
1 C Grated Colby-Monterey Jack cheese
Cooking spray
1. Preheat oven to 400 degrees
2. Spray cup cake tin with cooking spray
3. Separate biscuit dough into individual pieces
4. Flatten 1 biscuit with your hand
5. Line each cup with a flattened biscuit making sure it comes up the sides.
6. Cook sausage in a microwave or frying pan
7. Drain sausage
8. Place a small amount of sausage in each cup lined with dough
9. Beat eggs and water until well blended
10. Divide evenly and pour over the sausage
11. Sprinkle with cheese
12. Bake in the oven for 15 to 20 minutes or until the center is firm.
13. Using a potholder remove it from the oven
14. Using a spatula remove the egg cup and enjoy
** These can also be made without the biscuit. OR you can substitute your own biscuit dough.
Try adding a few of your favorite omelet ingredients as well. Add diced into small pieces, green onion, red peppers, broccoli, bacon, hash browns, spinach, etc., or a different cheese.
Make a few varieties. Makes 10 Breakfast Cups
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