Homemade Sandwich Thins

 

Have you heard the rage? Everyone’s eating sandwich thins or bagel thins because there is less bread and they are lower in calories. Well, I’m still hooked on making this 100% white whole wheat dough. In fact, I’m on my third batch this week :0 Did I just say that? I’m really not eating all this bread. I’m baking it, giving it away and freezing some. I’m having fun experimenting with it.

Today I made sandwich thins, like the ones Arnold or Thomas brand makes and it was SOOOO easy. I just estimated about a tangerine size of dough, mashed it flat, stretching if necessary to make an approximate round size of a sandwich thin and I let the dough set out for about thirty minutes.

   

I brushed these with water and sprinkled with rolled oats or flaxseed meal. Then I docked the top with the blunt end of a chop stick about six times.

I baked these beauties at 450 for 15 minutes. I’m going to be baking homemade sandwich thins for the rest of my life. It’s healthy, it’s frugal and it’s easy. It’s met all my requirements:)

 Just perfect for a seasoned hamburger thawed from the freezer.

Refer to this dough recipe to make these plus, homemade sub roll/hotdog buns, calzones, Artisan bread, cinnamon rolls and still trying other things-see why I’m on my third batch this week?

Have you tried store bought sandwich thins? Give this recipe a try!

Free At Last

Then you will know the truth, and the truth will set you free. John 8:21

 

My husband’s tug of war match ended with a tearful hug. It began with a startling cry, “Let me out of here!” (For the record, he was not drying his hair). He was in that small potty room behind him.

 “Turn the doorknob”, Daddy replied.  Frantically, my two year-old my son shook it with no luck and panicked until he heard a calm voice with a plan. His fear lessened.  The daddy located a screwdriver and hammer and removed the door from its hinges and set him free.

I wonder what went through his two-year old mind as he waited. My husband said he felt our son’s relief when his arms flew around his neck.

I felt restricted when my joy was elsewhere. When I became a stay-at-home mom, our finances became tight. My husband and God put a constraint on my spending habits. New clothes and newer cars, the latest technology and club memberships were not an option.

The first few years, I focused on self-pity. Notice the word “self”. The attention was on me. I was not trusting in God’s provision. During my eight years as a stay-at-home mom, I have learned the secret of contentment. It comes from the heart. This has been my fullest year so far. I’ve learned whether we have $1000 or $10 in our account, to trust God. He will provide all our needs, and not necessarily our wants.

Because God is good and gracious, He grants our needs and many wants. We are a family of six relying on His wisdom for living on a teacher’s salary. He has allowed me to share our frugality through a freezer cooking ministry at church.

 “I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. Philippians 4: 11-12.  His truth has set me free.  I do not desire the Jones’ house, car or magnificent décor. I am content being a stay-at-home mom sharing Christ’s love.

How about you? Are you wallowing in self-pity? Do you know contentment is independent of what you have?  Reach out, like my son, and trust the voice of Truth for your provisions. Hold on tightly for He will set you free.

Weekly Menu Plan 1/31- 2/6

 

Another week gone with the wind. My two year-old, nearly three, wanted me to paint his face like a clown. We had a good laugh and I got some baking done on Friday. I can’t wait to share my homemade sandwich thins. I also surprised my family with brownie kabobs made from my naughty or nice brownies (recipes coming this upcoming week).

Taste and see that the Lord is Good. Psalm 34:8 

Monday-Asian Steak with guiltless alfredo noodles, frozen veges and fresh pineapple

Tuesday-Sticky chicken, sweet potato, tossed salad, Artisan bread

Wednesday-Taco Salad

Thursday-Chicken Flatbread Pizza, tossed salad

Friday-PNO-kiddos eat sandwiches and it’s a mommy/daddy break-my friend just told me no PNO at church this week-quick… think of a meal.-Breakfast bar: cinnamon scones, eggs, fruit, turkey bacon

Saturday-lunch-minestrone-from my freezer too, but no link yet:( soup, grilled cheese sandwiches, fruit

dinner-Caleb and I are on our own-we’ll eat something;)

Sunday-lunch-spaghetti and meatballs in the crockpot, tossed salad, Artisan Bread

Snacks and freezer cooking to do’s: pumpkin chocolate chip bread, new homemade marinara sauce for Sunday’s lunch

Freezer Cooking Class

 

A big hug and thank you to all who attended the Freezer Cooking Class which began Thursday, January 27. We will continue this class for a consecutive 5 weeks. The location of the class has changed to Room B216 to accommodate more people. I’m looking forward to hearing your mouth-watering recipes this week. Please refer to the updated Freezer Cooking Class Topics.  Bring your Mexican Black Bean Lasagna ingredients, kitchen supplies and $5 to our next meeting. Have a blessed week.

World's Easiest Boiled Eggs

Raise your hand if you enjoy making boiled eggs? I’m raising mine because I make them every week. My two boys LOVE boiled eggs. Guess what? I ate eggs nearly every day while I was pregnant. I craved them scrambled, boiled and fried and sadly, I still like them. So, no wonder they love eggs.

I also am the executive devil egg maker on hubby’s side of the family. I’m recruited at every event. So, I’ve learned to love making boiled eggs and I’ve nearly perfected them (No one is perfect).

Here is the world’s easiest way to make boiled eggs.

1. Fill a pot with water and set the temp to high. Add desired amount of eggs making sure the water covers the entire egg. Bring it to a boil. DON”T CONTINUE TO BOIL. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.

2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.

3. After about 10-15 minutes (no set time), pour NEARLY all of the water off reserving about an inch.

4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth. You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water. Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.

There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.

P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. And whisk a long time and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. All your in-laws will think you’ve went to culinary school!

Have you ever tried this bumper car method? Do you make deviled eggs? Now you can!

World’s Easiest Boiled Eggs

Raise your hand if you enjoy making boiled eggs? I’m raising mine because I make them every week. My two boys LOVE boiled eggs. Guess what? I ate eggs nearly every day while I was pregnant. I craved them scrambled, boiled and fried and sadly, I still like them. So, no wonder they love eggs.

I also am the executive devil egg maker on hubby’s side of the family. I’m recruited at every event. So, I’ve learned to love making boiled eggs and I’ve nearly perfected them (No one is perfect).

Here is the world’s easiest way to make boiled eggs.

1. Fill a pot with water and set the temp to high. Add desired amount of eggs making sure the water covers the entire egg. Bring it to a boil. DON”T CONTINUE TO BOIL. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.

2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.

3. After about 10-15 minutes (no set time), pour NEARLY all of the water off reserving about an inch.

4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth. You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water. Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.

There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.

P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. And whisk a long time and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. All your in-laws will think you’ve went to culinary school!

Have you ever tried this bumper car method? Do you make deviled eggs? Now you can!

Meatball Calzones

There’s nothing like hot fresh pizza once a week, but how about a twist and make a calzone dipped in marinara? How about another variation, use homemade meatballs (or store-bought) and make your own.

I used my 100% Artisan white whole wheat dough (which I make in 5 minutes, stir and refrigerate). Check it out here. Or you can use Pillsbury dough crust in the refrigerated section of the store.

Because I freezer cook, I have the meatballs already cooked in my freezer.  I just thaw the night before and I’ve stirred the dough the day before.   I came up with this whole foods recipe.

I also make my pizza sauce ahead of time and freeze, but store-bought marinara or pizza sauce works too.

Nothing, but goodness inside these sweeties.

I begin by rolling the dough into a 9×13 rectangle (notice mines not perfect).

 

Then I cut the dough into rectangles with a pizza wheel. I just love this thing because it’s not just for pizza (waffles and sandwiches)

I spread a spoonful of ricotta cheese on the dough and then cut up meatballs (I just cut them into small pieces) as you see. I cut the tip of my thawed pizza sauce freezer bag and squeeze a small amount of sauce on top and sprinkle some mozzarella cheese on top of that.

 

Then I gently fold over the opposite side of the rectangle stretching as necessary. Once it’s folded over, you take a kitchen fork and press the edges together. Isn’t that fun?

I pick these beauties up and put them on top of my prepared pan/stone dusted with cornmeal (for easier removal). Bake at 450 for 15ish minutes and brush them with melted butter and sprinkle garlic salt on top if you like (that’s what I did).  Serve hot with additional marinara. 

Warning: These are very hot. Be careful with children. I advise cutting into triangles with a pizza wheel and allow it to cool to the touch. You don’t want to burn those babies!

I made a double batch and the others cooled on the cooling rack until they were cool to the touch. I labeled quart size freezer bags and slid our extras into them for future lunches or perhaps a quick dinner. I defrosted one from the frozen state and it required about 2 minutes on 30% power and then I microwaved on high for about 1 1/2 minutes. If I know David needs a lunch the next day, I’ll throw a bag in the fridge the night before for the next day.

This recipe idea is very versatile with ham and cheese, pepperoni and cheese, shredded chicken and cheese, spinach and don’t forget to add veges (use ones that don’t produce a lot of water content-chop finely so they will cook).

My favorite was from Mellow Mushroom in college. They were huge and so good, but these taste good and healthy for you. Have you ever had a calzone? It’s basically a hot-pocket. Go down the freezer section and check out the varities and try making your own with these easy ideas.

Vital Wheat Gluten

Some of you have asked what this product looks like and where to get it. I buy mine at Ingles in the specialty flour section right beside the regular flour. It’s where the organic, soy, buckwheat, etc. is found. It costs a little over $2, but it’s worth the investment when you are baking with whole wheat.

I recently made 100% white whole wheat olive oil dough and I’ve used it for meatball calzones, Artisan bread and cinnamon rolls. My cinnamon rolls rose better than the ones I made previously with a combo of wheat and white, which I do often. However I’m hooked on the vital wheat gluten because I got such a nice rise, which ultimately makes for a softer, higher loaf, rather than dense and heavy. The white whole wheat flour also contributes to a better rise.

Be sure to pair the two products together the next time you bake. Use King Arthur White whole wheat flour and Hodgson Mill vital wheat gluten and try making another loaf of whole wheat bread or try the white whole wheat olive oil dough.

I’ll be posting future recipes how I’m implementing this healthy, great tasting dough, in my kitchen. Stay tuned.

Have you ever made whole wheat products and they were a flop? Don’t be dismayed, I have too.

Halloween Head

  

Carissa and I have a mommy and daughter date once a month. We are enjoying tea together. We really do love each other despite what we say!

A gentle answer turns away wrath, but a harsh word stirs up anger. Proverbs 15:1

 

I’ve been called many names, but never an orange pumpkin. “Mom, your hair looks like an orange pumpkin,” my endearing ten year-old daughter confessed.

Back in November I decided on a whim to have my black hair highlighted for the first time. It was six months after having a baby, so my hair was growing like wild fire, but I wanted a change. Every new mom wants a new “do” to restore the damage that’s been done after losing a few thousand strands prior to delivery.

It’s been three months since my highlight and the color has definitely faded. I looked at my reflection and secretly agreed with my daughter, but I didn’t want to confess it out loud. Instead, I snapped out loud saying, “That’s not a nice thing to say, you can leave now.”

“You say things like that to me, Mom. You tell me I have a rat’s nest in my hair,” she said.

I allowed my brain to process that statement for a moment as she walked out. During the week, I’ve allowed my heart to mull over what she was saying and it’s aligned with my memory verse for the week, “A gentle answer turns away wrath, but a harsh word stirs up anger.” Proverbs 15:1

She was right and it took my Halloween looking head (think black and orange stripes) to coax my heart I was wrong. I’ve said harsh words to her about her hair for a long time and she took a moment to share her opinions and I bit her head off. The proverb is correct; it did stir up anger inside of me and I know what I’ve said and done has done the same for her. 

My prayer is to be gentle with my words. I am working on being a positive, encouraging mom and build my daughter and my entire family up. Karol Ladd’s book, The Power of a Positive Mom is encouraging me every day along with God’s Word.

“Father, thank you for my precious daughter and my silly pumpkin head, (which I will now fix) to remind of my harsh words. I pray for kind, gentle, uplifting words to come out of my mouth.”

Take a moment and ask God if you have any iniquity regarding your words in your head and your heart. 1 John 1:9 says, “If we confess our sins, he is faithful and just and will cleanse us of all unrighteousness.”

100% Whole Wheat Artisan Bread Dough in 5 minutes

I’m like the little red hen. Who will help me bake my bread? Thankfully, I’m hooked on making easy bread from Artisan Bread In 5 minutes and it helps me. I also have one to give away in my freezer cooking class beginning tomorrow at BBC.

I simply mix up the ingredients in a plastic shoe box and let it sit out for 2 hours (no kneading, just stirring, no kidding). Then I stick it in my fridge and wait until the urge hits me.

Oh, the urge hit me 2 days later, which is today, aren’t they calling for snow and ice? I’ve got my vegetable soup in the crockpot and I’m making 2 loaves of Artisan bread to take a Cubscout potluck tonight.

I always use my favorite white whole wheat flour.

Remember it sat in my fridge for 2 days (it has a week shelf life). I pinched off two grapefruit size pieces, smoothed it somewhat by turning the folds under the loaf. Then I stuck it on my baking stone dusted with cornmeal.

It sits out for an hour and half or more. Then I slash it three times with a sharp knife and bake it. I baked mine at 3 p.m.for 30 minutes at 450 degrees.

And this is what it looks like on the cooling rack. Yummy, healthy whole wheat bread.

Here’s the dough recipe. 100% whole wheat bread with olive oil

7 cups white whole wheat flour

1 1/2 tablespoons granulated yeast or 2 packets

1 tablespoon kosher salt

1/4 cup vital wheat gluten (you need this for the rise when you use ww flour, you can find it in the specialty flour section of Ingles)

3 1/2 cups lukewarm water

1/2 cup olive oil

This makes at least four 1- pound loaves. Bake for 30 minutes at 450. See the specifics above.

I’m trying this dough with meatball calzones tomorrow. Join me, okay?