Day 6 Challenge

Boiled the bones of yesterdays Roasted Turkey. Made a wonderful pot of Turkey stock ( approximately1 1/2 gallons). Chopped up Leeks, carrots garlic and peppers from our garden. Added a Home canned jar of green beans and some frozen corn.
Spices: 1 tsp thyme, 2 tsp salt, 1 tsp black pepper, 1 tsp marjoram  1 tsp rosemary
Now for the best part:


Homemade noodles:  1cup of flour, 2 eggs mix, knead (a lot) until dough is very smooth and not sticky you may need to add more flour as you knead. Let dough rest for 15 minute (your arms will need a break also) Roll out dough as thin as possible. With a sharp knife or pizza cutter cut you pasta into strips. Drop in  soup broth. cook at a rolling boil for 3 minutes.


The great thing about the pasta is you can make a  double or triple batch and refrigerate or freeze it for another time.


Note: any time you have a roasted Chicken or Turkey don't forget to cook down the bones to make the best stock for soups.


This huge pot of soup cost so little to make. A great soup to take to a sick friend. They may not want to get well in hopes that you will bring them more soup.

Day 3, 4,& 5 of Food Storage Challenge

Yesterday I made egg drop soup and yakisoba noodles for dinner

Today I was at work. When I'm at work I have to prepare meals for the men from their food supply. FYI: I work at t a group home for men with mental illnesses.  We had grilled turkey and cheese sandwiches and cole slaw for lunch.  Dinner this evening was at our churches Fall Harvest Festival. We had chili dogs.

I will be working tomorrow also, but we are having our annual Thanksgiving Dinner at church tomorrow. I'm fixing a Turkey from our freezer, and a squash casserole and a broccoli casserole with things from our garden.

Day 2 Food Storage Challenge

Day 2     Oct. 27, 2011

Breakfast:
Oatmeal with Frozen Black Berries

Lunch:
Egg salad Sandwich with homemade whole wheat Bread
Apple and Plum  (that we picked from our neighbors overly abundant trees) Thanks Jim.



Dinner:
Potato Leek Soup (from the garden)  Banana Bread,  Froze Bananas when they were .29 lb very ripe, which are great for Banana bread.

10 Day Food Storage Challenge

Rules: for 10 days I only buy milk and cream, (since I don't have any powdered or fresh boxed milk or cream nor do we own a cow or goat) Everything else I use to prepare our meals will be from our garden, home canned, already on our pantry shelves or in our freezer.  I will post pictures of our meals, what they contain and evaluate their nutrition and taste.  Hint: I don't think they will be that much different than what we usually do.

Day 1             Oct. 26, 2011
Tonight's dinner is: Meatloaf, Mashed sweet potatoes and green beans ( I don't have the camera right now, I will try and post a picture this evening before we eat.)

Lean ground beef: in our Freezer, I purchased 17 lb (individually wrapped in 1lb packages) a couple weeks ago when it was on sale for $1.99 lb.
Eggs: from our chickens
Oatmeal: last year I purchased a 50 lb bag  I've used about 1/2 of it so far. I think I paid around $15.00 for it.
Onion: from garden
Tomato sauce: Home canned
Yellow French Beans: Home canned
Sweet potatoes: had them in the pantry, pealed, boiled  added 2 Tbsps of butter and 1/4 cup of milk and mashed.

This meal has an excellent source of protein, with the lean ground beef, and two eggs in the meatloaf. There is approximately 1 cup of whole grains with the oatmeal and Sweet potatoes are so much more nutritious that white potatoes. Look at all the veggies, 1 small onion chopped, 1 pint of tomato sauce (remember homegrown tomatoes, canned) 1 pint of Yellow french beans (again garden grown and canned)


Very Healthy and really tastes great!