Weekly Menu Retrospective #13 (Halloween Edition)

Welcome to my weekly roundup of the past week's eats. I prefer to report what we ate in the last week, rather than what we're planning to eat in the coming week. Why? The reason is pretty simple: although I usually have a general idea of what we're going to eat in the next week or so, life often unfolds a little differently than planned, and I adjust my menu plan on a near-daily basis to accommodate leftovers and other not-possible-to-plan-ahead circumstances. I find this is the easiest way to ensure that I minimize our family's food waste. I'm also willing to admit that I'm a rather spontaneous cook, given to preparing foods that strike me as the most appealing thing to eat right here and now!  


Breakfasts: chocolate chip banana muffins, cornbread with jam, homemade granola, gingerbread muffins, pancakes and bacon

Lunches: perogies, pizza, leftover soup

Dinners:

Monday: Turkey & vegetable coconut curry

Tuesday: Lentil soup with cornbread

Wednesday: Ham, rice and cauliflower casserole (used leftover rice from Monday and made a variation of this Cheesy Vegetable Casserole)

Thursday: Omelets, Parmesan & Herb Potatoes, Creamy Cucumber Salad

Friday: Leftover buffet


Saturday: another leftover buffet - we had a lot of leftovers!!

Sunday: pizza

Snacks and sides: apples, grapes, bananas, sliced raw veggies, homemade yogurt, popcorn, banana bread

For more great meal ideas, head over to Menu Plan Monday at orgjunkie.com.

The Great Big End of Season Yard Sale Summary Report

Image by Salvatore Vuono/FreeDigitalPhotos.net

Yard sale season is officially over for the year - and here, at long last, is my summary report of everything I found for the 2010 season. I have to admit that, much as I love my yard sale-ing adventures, I'm feeling pretty content to be sitting here in my jammies, leisurely sipping coffee at well after 11 a.m on a Saturday morning. for the first time since early April!

This year, I hit my first sale in mid-April and finished off at the beginning of October, for a total of 25 weeks of yard sale shopping. Here is everything I found during that time:

Books:

22 children's books*
10 novels*
4 holistic health books
4 2x4 furniture books
5 cookbooks
2 atlases (1 world and 1 Canadian)
1 craft book
1 home & garden tips book
2 spiritual books

Total books: 51 

*most of these were in brand-new condition and ended up in my gift cupboard

Clothing and accessories:

3 pairs of earrings (all of which I have worn a lot already!)
summer button-down shirt for hubby
light blue T shirt for hubby
2 dressy summer tops for me
3 T-shirts for me (white, navy, light blue)
1 camisole top for me
1 tank top for cycling for me
2 long sleeve T's for me (one white, one black)
black cotton skirt for me
black yoga pants for me
cream stretch denim jacket for me
white long sleeved, collared shirt for me
lightweight Nike jacket for me
5 pairs of shoes (including 2 pairs of New Balance runners and one pair of Columbia hikers)
lightweight Roots tote bag
wallet to match my summer tote bag
pair of slippers (brand new) for my younger son
pair of winter gloves for my older son
umbrella

Total clothing items: 29

Sports/Entertainment:

-baseball glove for my younger son
-Just Like Heaven DVD
-Rock Band Playstation game
-Aerosmith Guitar Hero game
-AC/DC Guitar Hero game
-drum kit, mike and 2 guitars for Rock Band

Total: 9 items

Household Goods:

Pyrex:
2 small coloured containers
4 cup sized measuring cup
meat platter with tree design
small dish
large casserole dish
Bundt pan
pie plate

Other kitchen items:
Full size stainless steel Thermos
single serving stainless steel Thermos
2 large Coleman cooler jugs
2 500 mL stainless steel water bottles
1 L stainless steel water bottle
4 drinking glasses
salad spinner
juice jug
corkscrew
cast iron frying pan
mini mold pan (for gelatin desserts)
heart-shaped silicone mold for ice cubes or candy
2 taco bowl molds
white serving platter
small glass pitcher
large glass pitcher
sunflower serving tray
8 matching five-piece settings of flatware plus sugar spoon and butter knife
set of 6 fancy glass dessert dishes
set of wine charms
4 stainless steel wine glasses (for camping)
stainless steel shaker
pot for melting wax
2 cast iron trivets

Decor items:
Outdoor light fixture
5 photo frames (4 wood, 1 pewter)
2 large picture frames (purchased for the mattes)
10 baskets (assorted shapes and sizes)
2 tea light holders
glass floral frog
2 sets of glass candle holders
decorative blue glass bottle
2 large ceramic planters
set of mini lights
mirror
four framed historic prints of our city
garden plaque with thermometer
metal star

Other
blank journal
photo album
handsaw
picnic blanket
set of 3 wire boxes (to use as recipe card holders)


Total: 104 items

Gifts & Wrapping Supplies:

4 decorative glass dishes
set of nesting Christmas tins
silver star shaped box
floating snowman candles
2 blank journals
candle and scented oil set
Garden journal
Practical Gardening book
Niagara waterfalls book
2 hockey books
3 Bone books (kids' book series)
Simpsons book
wine server set
kids' jigsaw puzzle book
wooden matching game set
Travel Tangrams puzzle set
set of "finger crayons"
plush kids' bowling set
4 person Blokus game
Rush Hour game
500 piece Lord of the Rings puzzle
Harry Potter trivia game
Scrabble tiles (for making jewelry)

Total: 30 items

Freebies (stuff I got from "Free" piles):

muffin pan
metal serving tray
1 L Mason jar
wooden trivet
3 Christmas tins
dancing pig gift tin
2 storage cannisters
half a dozen white candles
kitchen scale
2 unopened rolls shelf liner
mostly full box of Christmas cards
cloth napkin
2 Neopets toys


Total: 18 items

All told, I spent $188.95 to purchase a total of 232 items (or just over 81 cents per item). Considering the Rock Band game and accessories are worth over $100 alone (even at secondhand prices), I think I did pretty well!

That sure sounds like a lot of "stuff", doesn't it? As I was reviewing my purchases while making up this report, I frequently had a smile on my face, thinking about how much use many of these items have already gotten around our home, or how pleased recipients were with the gifts I pulled out of my gift cupboard. In fact, other than a couple of clothing items which ended up in the "questionable" pile after I tried them on (neither of which I paid more than a dollar for), I've been quite pleased with all of my purchases. And if I should ever tire of any of them, I'll easily be able to sell them for at least as much as I paid, and likely more.

Also, a full 25% of the items purchased went into my gift cupboard stash, so they're not designated to stick around here, anyway (except the items for my kids and hubby, of course).

My favourite finds this season? 
I was probably most excited about finding the Rock Band game and accessories, as I knew it would thrill my boys. My favourite finds for myself were the like-new hardcover copy of The Fannie Farmer cookbook and the set of chunky glass candlesticks. These items were both purchased way back in April, for 50 cents apiece.

What was YOUR favourite find this yard sale season? Please share!

Making the Most of...Your Jack O' Lantern

Jack o' lanterns are one of my favourite things about Halloween - I enjoy them even more than the costumes. Checking out the spooky creations the neighbours come up with every year has always been a highlight of taking the kids trick-or-treating (the above photo is one of my husband's creations from a few years back when SpongeBob reigned supreme at our house).

The other thing I love about jack o' lanterns is that once you're done with them, you can eat them! While sugar pumpkins are the ideal type for eating, the large pumpkins sold at Halloween will still make an acceptable puree for use in baked goods (I've even made a respectable pumpkin pie with mine!)

Here's how to get the most eating out of your Halloween pumpkin:

1. When carving the pumpkin, scoop the soft "goop" into a clean bowl so you can save the seeds. After carving, take time to rinse the pulp away from the seeds. Once the seeds are thoroughly cleaned, they are ready for toasting.

2. Once you're done with your jack o' lantern on Halloween night, bring it inside (to protect it from pumpkin-smashing teenagers). Use it to make pumpkin puree the next day.

To make toasted pumpkin seeds:

I like to do mine on the stove top as I find it's the quickest and easiest method. Heat a large frying pan over medium heat then add the pumpkin seeds (the frying pan should be "dry" - do not add any fat or oil). Stir the seeds constantly until they are golden brown and pop open. Sprinkle the hot seeds with salt and/or other desired seasonings, then spread out on cookie sheets to cool thoroughly. Once they're cooled, transfer to an airtight container for storage.

To make pumpkin puree:

Cut your pumpkin into large chunks and spread in a single layer on a cookie sheet or large baking dish. Bake at 350F for about 45 minutes to an hour, until the pumpkin is good and tender. Let cool to room temperature, then peel off the skin and puree in batches in the food processor (you can use a blender or mash by hand if you don't have a food processor, the food processor just makes the job a lot quicker). Freeze in 1 cup portions.

This puree can be used in muffins, quickbreads, pancakes, etc. If you have a favourite way to use pumpkin puree, I'd love it if you'd share it in the comments.

HAPPY HALLOWEEN!

RECIPE: Basil & Oregano Flatbread

Now that soup and stew season is here, one can never have too many quick and easy recipes for breads to serve alongside. This simple flatbread gets raves every time I serve it (and when I take it to potlucks, I get lots of "oohs" and "aahs") The best part is, it only takes a couple of minutes to put together if you've got some refrigerator dough handy! You can use whatever herbs you prefer - I'm not a rosemary fan but if you are, it would certainly work well here.

Ingredients:

1/3 of a recipe (1 loaf's worth) of Whole Wheat Refrigerator Dough (dough should have already completed its first rise in the fridge)
2 tbsp olive oil
1/4 tsp each basil and oregano
pinch of salt and pepper
cornmeal for sprinkling
Optional: 2 tbsp Parmesan cheese

Instructions:

Line a pizza pan with parchment paper. Sprinkle 1-2 tbsp of cornmeal over top. Pat the dough out into a circle to fit the pan. In a small dish, mix the oil and seasonings. Brush mixture over top of dough. Sprinkle with Parmesan (if using). Bake at 375F for 20-25 minutes or until golden brown on top. Slice into wedges and serve.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.

Weekly Menu Retrospective #12

Welcome to my weekly roundup of the past week's eats. I prefer to report what we ate in the last week, rather than what we're planning to eat in the coming week. Why? The reason is pretty simple: although I usually have a general idea of what we're going to eat in the next week or so, life often unfolds a little differently than planned, and I adjust my menu plan on a near-daily basis to accommodate leftovers and other not-possible-to-plan-ahead circumstances. I find this is the easiest way to ensure that I minimize our family's food waste. I'm also willing to admit that I'm a rather spontaneous cook, given to preparing foods that strike me as the most appealing thing to eat right here and now!  

Breakfasts: apple oatmeal muffins, homemade granola, banana chocolate chip muffins, scrambled eggs/bacon/toast

Lunches: Leftover Spinach & Parmesan Bake, leftover lentil soup, cream of tomato soup, peanut butter and jam sandwiches, turkey salad sandwiches, pizza

Dinners:

Monday: Lentil soup, sliced multigrain baguette (from the discount rack)

Tuesday: Cheesy Mac & Beef Skillet

Wednesday: Zucchini & Cheddar Puff, sliced raw veggies

Thursday: Paprika Chicken, mashed potatoes, peas and carrots

Friday: Leftover Buffet

Saturday: Pizza

Sunday: West African Style Baked Beans, broccoli, carrots, Parmesan and Herb Flatbread, apple crisp

For more great meal ideas, head over to Menu Plan Monday at orgjunkie.com.

RECIPE: Spinach & Parmesan Pasta Bake

Any kind of baked pasta is sure to be a hit at my house. One day when I was trying to come up with a way to use up half a bag of spinach I invented this dish. If you happen to have some leftover ham, chop it fine and stir it into the pasta when you add the sauce and spinach mixture.

Ingredients:

1 lb of fusilli or rotini pasta
1 onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
1/2 a 900 g bag of spinach (about a pound), thoroughly washed and chopped
2 1/2 tbsp flour
2 1/2 tbsp butter
2 1/2 cups milk
1/4 tsp nutmeg
1 1/2 cups grated mozzarella cheese
1/2 cup Parmesan cheese

Topping:
Grated mozzarella cheese OR breadcrumbs (about a cup, mixed with 2 tbsp olive oil)

Instructions:

Cook the pasta in boiling water until al dente; drain and return to cooking pot. While the pasta is cooking, saute the onion and garlic in a large frying pan until tender. Add the spinach and cook until it wilts (about 2-3 minutes). Remove from heat. In a medium saucepan, melt the butter. Add the flour and stir until it is fully incorporated with the fat. Slowly add the milk, stirring constantly over medium-low heat (a whisk is ideal for this). Once the sauce has thickened (this might take a few minutes), add the nutmeg, mozzarella and Parmesan cheese. Add the sauce and the spinach mixture to the pasta and stir until well combined. Turn into a lasagna pan. If topping with cheese, bake at 375F covered with foil for 20 minutes, remove from oven and sprinkle cheese on top, then bake uncovered a final 5 minutes. If topping with breadcrumbs, sprinkle on before baking, then bake for 25 minutes or until browned and bubbly.

Makes 6 servings.

I shared this recipe at Tasty Tuesday.

Weekly Menu Retrospective #11

Welcome to my weekly roundup of the past week's eats. I prefer to report what we ate in the last week, rather than what we're planning to eat in the coming week. Why? The reason is pretty simple: although I usually have a general idea of what we're going to eat in the next week or so, life often unfolds a little differently than planned, and I adjust my menu plan on a near-daily basis to accommodate leftovers and other not-possible-to-plan-ahead circumstances. I find this is the easiest way to ensure that I minimize our family's food waste. I'm also willing to admit that I'm a rather spontaneous cook, given to preparing foods that strike me as the most appealing thing to eat right here and now!  


Breakfasts: gingerbread muffins, cornbread with jam, peanut butter toast, apple oatmeal muffins, "puffy muffins" (quiche-like topping on an English muffin)

Lunches: grilled cheese sandwiches, turkey salad sandwiches, peanut butter and jam sandwiches, pizza

Dinners:

Monday: Thanksgiving dinner leftovers (turkey, mashed potatoes, gravy, peas and carrots, stuffing, cranberry apple pie, pumpkin pie)

Tuesday: Lentil soup, garlic and cheese biscuits

Wednesday: Choice of leftover lentil soup or lentil burgers, sliced raw veggies

Thursday: Sausage on a bun, creamy cucumber salad, oven fries

Friday: Sausage and cheddar quiche (using leftover sausage from Thursday), leftover cucumber salad, sliced baguette (from the discount rack)

Saturday: Turkey salad sandwiches, pan fried potatoes

Sunday: Spinach & Parmesan pasta bake, carrots, broccoli, apple gingerbread

Snacks and Sides: apples, grapes, bananas, cantaloupe, blueberries and strawberries (frozen local berries from the summer), muffins (leftovers from breakfast)

For more great meal ideas, head over to Menu Plan Monday at orgjunkie.com.