Archive for September, 2008

Don’t Count Your Chickens. . .

Thursday, September 25th, 2008

One of my family’s favorite entrees is a dish they fondly refer to as “Chicken Fried Chicken”.  I prefer to refer to this as “Crusted Parmesan Chicken”.

Crusted Parmesan Chicken is transformed when topped off with a delicious marinara sauce or a lemon-caper sauce. It is also tasty standing alone.

Here is the recipe for this savory family favorite.

Crusted Parmesan Chicken

5 pounds skinless, boneless, trimmed breast halves

1 1/2 cups Italian seasoned bread crumbs ( I usually work with Progresso Brand)

3/4 cup Parmesan cheese, very finely grated

1 teaspoon granulated garlic

1 teaspoon ground pepper

5 eggs

2 cups milk

1/2 cup olive oil ( add additional oil if needed when sauteing the chicken)

Flatten the chicken breasts with a kitchen mallet to about 1/2 inch thick.

In a medium mixing bowl whip the eggs, milk, garlic, and pepper until thoroughly combined. Mix the bread crumbs and the Parmesan cheese together on a large plate or shallow baking dish.  Meanwhile, heat the oil on medium in a skillet.

Dip each chicken breast in the egg-milk mixture and then dredge the breast in the bread crumb-cheese combination. Repeat the process so that the chicken breast has two coatings of the milk mixture and the bread crumbs. Place the breaded chicken breast in the heated olive oil and saute until both sides of the breast are light golden brown.  Repeat with all of the breasts. You should be able to work with 4 or 5 chicken breasts at one time, depending on the size of your skillet.

Do not over-brown the chicken breasts. Traditionally, sauteing is a process in which the chicken would be completely cooked  in your skillet. However, you will bake the chicken in the oven after you saute the breasts. Thus, you only need to brown the chicken, not completely cook it.

After each breast is sauteed, place them on a baking sheet. Once all of the chicken is sauteed, place the baking sheet in the oven on 350 degrees and bake for 30 minutes.

Serve with a garnish of lemon or parsley.  Serves 10-12.

“One can say everything best over a meal.” – George Eliot

Citrus Glazed Ham

Saturday, September 20th, 2008

Ham is an entree with an intriguing and protracted history.

About.com states “Domestication of pigs for food dates back to 4900 B.C. in China and by 1500 B.C., Europe had followed suit. Although Christopher Columbus had eight pigs on board when he left Spain for the new world, it is explorer Hernando de Soto whose 13 pigs became the breeding stock for America’s pork industry. By the 17th century, most American farmers raised pigs. The shelf-life of salt pork and bacon made both staple in most kitchens.”

Whatscookingamerica.net explained:

. . . Hams have been produced in America since the settling of Jamestown in the early 1600s. . . . These wild pigs were the principal food for new settlers, as well as the Indians, because they were available all the year and more easily caught than wild game and fish. Since the Native Indians had been curing venison by smoking long before the settlers arrived in Jamestown, they taught them to cure meat with salt . . .”

Today a lovely, traditional ham dinner conjures up visions of holidays, special occasions, and entertaining large parties. While this image has merit, ham is a versatile dish. It can be served on a regular basis. Ham has a value as a convenient meal. It is effortless to prepare (as long as you work with a cured ham) and provides ample leftovers for additional timely meals.

This ham recipe is easily prepared in an oven or a crock-pot.

Citrus Glazed Ham

4 -6 pound boneless, fully cooked ham

1 12 oz. can root beer or 7-Up

1/2 cup honey

3 tbsp. Dijon mustard

1 teaspoon ground cloves (you can substitute whole cloves, piercing the top of the ham with these in a diamond pattern)

1 teaspoon ground cinnamon

Citrus Glaze

1 cup orange juice

1 tbsp. cornstarch

1/4 cup honey

2 tbsp. balsamic vinegar

1/2 teaspoon ground cloves

1/4 teaspoon ground cinnamon

A few drops of red pepper sauce (to taste)

3-4 tbsp. of ham drippings

Combine the cornstarch with the orange juice and whisk until the cornstarch is dissolved. Add the additional ingredients. Simmer and stir until the mixture is thick and bubbly.

Place the ham in a large roasting pan or a crock-pot. Mix the soda with the honey, spices and mustard. Pour the mixture over the ham. If you are utilizing a crock-pot, cover the ham and cook 3-4 hours on high or about 6 hours on low. Watch the level of the liquid and add small amounts of water if needed. If you are baking the ham in an oven, tightly cover it with foil and bake at 325 degrees for about 2 hours. Do not over-bake the ham as you do not want to risk compromising the succulent, savory flavors.

Let the ham sit for about 15 minutes after you remove it from the oven or crock-pot. Prepare the glaze while the ham is resting.

Ladle the warm, flavorful sauce over the ham as you serve it. You will enjoy the distinctive, zesty quality of this combination.

Hard Times

Wednesday, September 17th, 2008

Lehman Brothers declares bankruptcy, AIG is rescued from bankruptcy, Merrill Lynch is delivered from bankruptcy by Bank of America, the Dow drops 500 points, the nation is experiencing a housing foreclosure crisis . . . tough times appear to be upon us.

Tough financial times require most of us to tighten our belts. Little luxuries must often be sacrificed. Perhaps this is why Starbucks has experienced a decline in their fan base. Some of the first things to go are the delicious, aromatic beverages that we so easily purchased as we zipped through the local coffeehouse drive-through. We are saving our pennies as well as our dollars.

I have a terrific frugal alternative to that expensive cup of joe. First, fire up your own coffee maker. Now, when you add your coffee grounds sprinkle 1/2 – 1 teaspoon of cinnamon or 1 teaspoon of vanilla (or both) into the grounds. A lovely fragrance will waft through your home as the coffee is brewing. You will enjoy a flavorful and economical beverage.

For other great Works For Me Wednesday tips, visit http://rocksinmydryer.typepad.com/.

“There can be no freedom or beauty about a home life that depends on borrowing and debt.” – Henrik Ibsen

You Elegant Fowl

Tuesday, September 16th, 2008

Roasted chicken: here is a time-honored classic dish. It conjures up visions of a comforting meal shared by family and friends alike in any season. It can be the central figure in a modest meal, the one you turn to when you are trimming your budget. The faithful bird, even during tough times, remains succulent, fragrant, golden, crisp, and savory.

If you are feeling elegant, simply surround your roasted fowl with white linens, lovely serving dishes filled with mouth-watering treats, candlelight and goblets of your favorite wine.  The fine, feathered bird is so versatile.

Roasting a chicken is so deliciously easy.  You can complicate it with stuffing, dressings, and the like. I prefer a bird less fussy. As you will note in my recipe, I simply wrap my chickens around citrus and onions, allowing these flavors to mingle with the spices and natural juices of the fowl. It quickly and effortlessly roasts to perfection.

Roasted Chicken

1  4-6 lb. roasting chicken, rinsed inside and out and patted dry

Herbs: thyme,  rosemary, basil, oregano, sage ( I have utilized any and all combinations of these herbs when roasting a chicken) preferably both dried and fresh.

Olive oil

1 Lemon

1 large onion

1 tsp. granulated garlic

Freshly ground pepper

1 tbl. salt

Rub the salt into the cavity of the chicken. Generously sprinkle ground pepper, garlic and dried herbs into the cavity. Cut the lemon in half and squeeze the juice of the lemon into the cavity. Now, place the squeezed lemon (only one half may fit) into the cavity along with an onion quartered.  Rub olive oil over the chicken. Lift the skin up and tuck fresh herbs under it.  You can not be too generous with your herbs.

Place the chicken breast side down (allows for moist breast meat) in a roasting pan. Tightly cover with foil. Bake at 325 degrees for about 2 hours. Remove the foil for the last 45 minutes of baking to  allow the skin to brown nicely.  I prefer baking the chicken at a lower temperature for a longer period of time. Instant-read thermometers can be used to test the temperature of the chicken.

The temperature should read 170 – 180 degrees. The liquid should run clear when it is done.Let the chicken rest for a few minutes before carving.

“Dining is and always was a great artistic opportunity.” – Frank Lloyd Wright

Simply Onion Soup

Saturday, September 13th, 2008

One crisp autumn day, warm your family and friends with savory onion soup. They will delight in the earthy flavor of this rich but simple treat. The remains of a multitude of buttery, golden onions, slowly cooked over hours, mix with the sumptuous flavors of beef stock and the complex qualities of chardonnay. This soup, served with a slice of crusty bread and blanketed with melted cheese is an ample meal in itself.

I was originally inspired to create this soup from a a recipe that I found in The Martha Stewart Cookbook (1995, pg. 146). I have played with the recipe over the years and customized it to our family’s liking. I hope you enjoy my version of French Onion Soup.

French Onion Soup

10 pounds onions, sliced very thin

1 1/2 cubes of butter

1/4 cup olive oil

1 tablespoon sugar

1/3 to 1/2 cup flour

28 cups beef broth ( you can make this with concentrated beef stock found in granular, paste, and cubed form)

3 cups chardonnay

1/2 cup Worcestershire sauce

Slices of French Bread

Grated mozzarella cheese

In a very large stock pot melt butter and combine with the oil. Add the sliced onions and stir to coat with the butter-oil mixture. At this point your pot will be full of onions. After a few minutes, sprinkle the sugar over the onions and stir. Simmer and stir the onion mixture for 2-3 hours. The onions will cook down to 1/4 -1/3 of their original volume and  turn a rich, golden brown.

Sprinkle the flour over the onions and stir to evenly coat.  Slowly add the broth, chardonnay, and the worcestershire sauce. Bring to a boil and simmer for another 1/2 of an hour.

Ladle the soup into oven-proof crocks. Place a thick piece of french bread in each bowl and sprinkle mozzarella cheese on top of the bread and soup.  Broil for a minute or two, until the cheese is bubbly and golden. Be careful handling the extremely hot bowls.

Serve and enjoy this flavorful, warm treat.

“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” – Judith Martin (Miss Manners)

Lest We Forget . . .

Thursday, September 11th, 2008

Remember

September 11, 2001

. . .  But in a larger sense, we cannot dedicate, we cannot consecrate, we cannot hallow this ground. The brave men, living and dead who struggled here have consecrated it far above our poor power to add or detract. The world will little note nor long remember what we say here, but it can never forget what they did here. It is for us the living rather to be dedicated here to the unfinished work which they who fought here have thus far so nobly advanced. It is rather for us to be here dedicated to the great task remaining before us–that from these honored dead we take increased devotion to that cause for which they gave the last full measure of devotion–that we here highly resolve that these dead shall not have died in vain, that this nation under God shall have a new birth of freedom, and that government of the people, by the people, for the people shall not perish from the earth.”

- Abraham Lincoln

He heals the brokenhearted
and binds up their wounds.

He determines the number of the stars
and calls them each by name.

Great is our Lord and mighty in power;
his understanding has no limit.

The LORD sustains the humble
but casts the wicked to the ground.

Sing to the LORD with thanksgiving;
make music to our God on the harp.

-Psalm 147:2-7

God Bless America.

Enduring Change

Wednesday, September 10th, 2008

Not only am I thinking of changing my pen color this week, I have  made a few design changes to my blog page. I have also added convenient links, in case you wish to subscribe to the blog by e-mail or RSS feed.

“Things do not change; we change.” – Henry David Thoreau

When Boys Become Men

Tuesday, September 9th, 2008

I know my sons love me. But they adore their dad. He takes them fishing at 3:00 A.M. on Lake Michigan, often in very rough water (even our 5-year-old). He lets them chop wood (even our 5-year-old). He lets them drive the tractor and till the land (well, not our 5-year-old). He takes them snorkeling around shipwrecks. He’s taught them to surf, build campfires, drive boats, shoot guns, hunt, and fillet fish. They talk about wild adventures that they will enjoy in the future. All the while I continue to ask, “Are you sure they’re O.K.? Is it safe? ” etc.

My husband has assured me that boys need to experience life. They need to stretch themselves. He makes certain they do. He expands their horizons and gives them vision for their lives. I know this is wonderful and a huge blessing, even while their behavior terrifies me.

Lately, I have reflected on this whole idea of making men out of boys. A few excerpts from McCain’s and Palin’s convention speeches put it into perspective.

McCain’s Speech:

“On an October morning, in the Gulf of Tonkin, I prepared for my 23rd mission over North Vietnam. I hadn’t any worry I wouldn’t come back safe and sound. I thought I was tougher than anyone. I was pretty independent then, too.

I liked to bend a few rules and pick a few fights for the fun of it. But I did it for my own pleasure, my own pride. I didn’t think there was a cause that was more important than me. Then I found myself falling toward the middle of a small lake in the city of Hanoi, with two broken arms, a broken leg, and an angry crowd waiting to greet me.

I was dumped in a dark cell and left to die. I didn’t feel so tough anymore. When they discovered my father was an admiral, they took me to a hospital. They couldn’t set my bones properly, so they just slapped a cast on me. And when I didn’t get better and was down to about a hundred pounds, they put me in a cell with two other Americans. I couldn’t do anything. I couldn’t even feed myself. They did it for me. I was beginning to learn the limits of my selfish independence. Those men saved my life.

I was in solitary confinement when my captors offered to release me. I knew why. If I went home, they would use it as propaganda to demoralize my fellow prisoners. Our code said we could only go home in the order of our capture, and there were men who had been shot down long before me. I thought about it, though. I wasn’t in great shape, and I missed everything about America, but I turned it down. A lot of prisoners had it much worse . . .

A lot of — a lot of prisoners had it a lot worse than I did. I’d been mistreated before, but not as badly as many others. I always liked to strut a little after I’d been roughed up to show the other guys I was tough enough to take it. But after I turned down their offer, they worked me over harder than they ever had before, for a long time, and they broke me. When they brought me back to my cell, I was hurt and ashamed, and I didn’t know how I could face my fellow prisoners. The good man in the cell next door to me, my friend, Bob Craner, saved me. Through taps on a wall, he told me I had fought as hard as I could. No man can always stand alone. And then he told me to get back up and fight again for my country and for the men I had the honor to serve with, because every day they fought for me.

I fell in love with my country when I was a prisoner in someone else’s. I loved it not just for the many comforts of life here. I loved it for its decency, for its faith in the wisdom, justice, and goodness of its people. I loved it because it was not just a place, but an idea, a cause worth fighting for. I was never the same again; I wasn’t my own man anymore; I was my country’s.” (http://elections.nytimes.com/2008/president/conventions/videos/transcripts/20080904_MCCAIN_SPEECH.html)

Palin’s Speech:

“There is only one man in this election who has ever really fought for you … in places where winning means survival and defeat means death … and that man is John McCain. In our day, politicians have readily shared much lesser tales of adversity than the nightmare world in which this man, and others equally brave, served and suffered for their country.

It’s a long way from the fear and pain and squalor of a 6-by-4 cell in Hanoi to the Oval Office. But if Sen. McCain is elected president, that is the journey he will have made. It’s the journey of an upright and honorable man — the kind of fellow whose name you will find on war memorials in small towns across this country, only he was among those who came home.

To the most powerful office on Earth, he would bring the compassion that comes from having once been powerless … the wisdom that comes even to the captives, by the grace of God … the special confidence of those who have seen evil, and seen how evil is overcome. A fellow prisoner of war, a man named Tom Moe of Lancaster, Ohio, recalls looking through a pinhole in his cell door as Lt. Cmdr. John McCain was led down the hallway, by the guards, day after day.

As the story is told, ‘When McCain shuffled back from torturous interrogations, he would turn toward Moe’s door and flash a grin and thumbs up’ — as if to say, ‘We’re going to pull through this.’ My fellow Americans, that is the kind of man America needs to see us through these next four years.

For a season, a gifted speaker can inspire with his words. For a lifetime, John McCain has inspired with his deeds.” (http://www.npr.org/templates/story/story.php?storyId=94258995)

I don’t mean to wax politically. However, these speeches illustrate the need for real men.  It’s our responsibility to help our sons make the transition from boyhood to manhood. On the way they can enjoy time with their dad.

“Where there is no vision, the people perish . . .” – Proverbs 29:18

The Frost Is (not quite) On The Pumpkin

Sunday, September 7th, 2008

I have come to the conclusion that I spend my life worked up over trivial matters. I’m completely O.K. with this in general; however, this tendency actually rules my life at times. Take, for instance, Friday morning. I spent what seemed like hours searching for my red pen. As a homeschooling mom, I utilize a red pen quite often and I am very fond of it.

Now, I have several dozen around the house waiting for use. But, on this particular morning I could not locate even one. I was beside myself. I needed to correct papers and I could only manage this with my red pen. My children offered me several other options but I could not push past my own stubborn resolution to use that red pen.

This entire event paralyzed my morning. Oh, somehow I managed to correct papers and move the kids in the right direction. At some point I transitioned into my packing mode since we were heading out in the early afternoon for a weekend in Michigan. But when I look back on Friday morning, all I can recall is that search for the elusive red pen. I think I’m going to switch ink colors next week several times just to shake up my life. I obviously do not get out enough.

We did manage to make it up to our northern Michigan home by Friday evening. It is beautiful up here. Fall is definitely peeking through the trees. The leaves have not actually started changing colors yet. However, there is an edge to their appearance, a dullness to the foliage, that warns of the coming of fall.

The air is crisp, but not yet cold. It inspires that “everyone needs a sweatshirt around the campfire” feeling.

My garden definitely is hinting of fall. That is because it really is just a pumpkin patch punctuated with sunflowers. The pumpkins are looking beautiful. This was such a low maintenance garden. I love it. Now, I have sunflowers for the kids to gather into bouquets and pumpkins for fall decorating. It’s just another trivial matter, but it’s lovely.

Fall also brings a transition in the kitchen. Think chili, French Onion Soup, stews, pies, and breads . . . . Below, I’ve shared my recipe for chili. It is a terrific meal for this time of year. Besides being warm and delicious, the perfect compliment to crisp evenings, it is easy. This particular recipe makes a large quantity, allowing for convenient leftovers. This can be so helpful on long schooldays. It is easy to reheat and makes a terrific after-school snack. It actually gets better as you reheat it. So enjoy!

Chili

2-3 lbs hamburger (extra lean)

1 large minced onion

4 cloves minced garlic or equivalent garlic powder

2 28 oz cans crushed tomatoes

2 28 oz cans tomato sauce

2 6 oz tomato paste

5 16 oz can red beans (or substitute Northern white beans)

4 tbl chili powder

2 tsp crushed basil

1 tsp ground pepper

½ cup Merlot or equivalent red wine

In a large Dutch oven, brown hamburger with garlic and onion. Cook hamburger completely. Drain liquid. Add all remaining ingredients. Bring to a boil, stirring occasionally. Simmer for at least 45 minutes or up to 3 hours. Serve with grated sharp cheddar cheese, diced onions, and French Bread.

“Yet He has not left Himself without testimony: He has shown kindness by giving you rain from heaven and crops in their seasons; He provides you with plenty of food and fills your hearts with joy.” - Acts 14:17

Drill, Baby, Drill

Thursday, September 4th, 2008

You are your child’s best advocate – I have heard this often, particularly as the parent of  a child with special needs. in fact, I have heard it repeated so often that it has come to sound almost trite.

On the other hand, I have, over the years, come to an understanding of what I think it means to be your child’s advocate. Children can reap the benefits of private schools, experience the expertise in  public schools, or enjoy a  homeschooled education. However, when the final page is turned and their young life is giving way to adulthood, what matters is how you have shaped and molded their values and education. It is up to us as parents to equip our children to succeed in society practically and morally. Yes, other experts and individuals can assist in this process but we must, as parents, understand that our children’s welfare and education is our responsibility. After all, no one else can love them, nurture them and fully understand their weaknesses and strengths as a parent does.

This has far-reaching implications for  families and society as a whole. Quite frankly, I do not wish to begin to touch on these implications here. But I would like to offer a few suggestions that will help parents equip  their children academically in any school setting. It’s time to ”drill” .  .  . .

I am a fan of drills. They may appear boring, monotonous, and even painful, but they do work. Furthermore, drills do not always have to carry negative connotations.  From the moment you teach a child to recite the ABC’s or step-count, they are practicing drills. The acquisition of math facts, Bible verses, nursery rhymes, poetry, musical scales, typing and language skills can be assisted and accelerated with drills.

Drills can be quite interactive. You, as a parent, can drill your child in a one-on-one setting.  However, drills can also be utilized to promote independent learning. Children can drill themselves with computer programs as well as work sheets. There are a number of educational games that are drill-based.

My children’s education has been enhanced, if not accelerated, by the use of drills. Memorizing the multiplication table was painless, at least from my point of view. My children simply filled out a multiplication table at least once a day (just like a daily vitamin) until it was second nature. They acquired the ability to type (at a pretty fast clip) early on from daily work with computer drills. Our piano teachers have always utilized drills in the form of practising scales. The sports activities that the children engage in all involve drills.

Help your child increase their knowledge base and develop skills that are vitally important to their academic education simply through the process of drilling.

Here are a few suggestions to get you started:

  • Calculadder – Math drill ( K – upper elementary)
  • Quarter Mile Math – Computer based math drills (K – 12)
  • Abeka’s Arithmetic Test and Speed Drills (K – 12)
  • Mavis Beacon Typing (Beginning through advanced drill-based typing program)
  • Abeka’s Oral Language Exercises – English grammar drills (K – 6)
  • Abeka’s Read and Think – Reading Comprehension speed drills (K – 6)
  • Daily Skills by Houghton Mifflin – Daily drills in math, language, geography, spelling, phonics  and science (separate workbooks for individual subjects grades K – 6)
  • Math It  – Math game great for acquiring math facts (K – 4)
  • English From the Roots Up - Vocabulary drill program based on Latin and Greek words and their English derivatives
  • Around The Garden – Vocabulary game (early elementary)
  • Flash cards for math facts (any brand will work; you can also easily make them)

Academic drills can easily be incorporated into your daily routine.  Here is a blank Multiplication Chart to help you get started.

Addendum: I just discovered Works for Me Wednesday over at http://rocksinmydryer.typepad.com/. This is my Works for Me Wednesday tip!