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Recipes for Little Hands
There is no way around the fact that cooking with children can be a little messy. Crumbs and spills aside, cooking with children is a great way to spend quality time and teach important skills like measuring, counting, fractions and following directions. Not to mention the fact that children will be more likely to taste something they helped to make. Below is a recipe roundup of dishes that are fun to make and eat with kids.
How to Drain Ground Beef
Growing up on a farm where we raised cattle, ground beef was often part of our meals. Today, I use ground beef about once a week in my family’s meals. Since meat is a more expensive item on my grocery list, I look for ways to help keep the cost down. One way to do this is to buy ground beef that has a higher fat content since it is cheaper. For example, currently at my grocery store 1 pound of 85% lean ground beef is $3.99 while 1 pound of 93% lean ground beef is $5.49. If I’m going to be browning the meat to use in a dish like tacos or spaghetti, I can drain the fat from the meat after I have browned it. That why I’m saving money but still keeping the fat down in my meals. If one is planning to make such videos of useful tutorials and tips then reaching to many people and gaining subs is important.
All about Peppers
Peppers are one of my favorite veggies. During the winter, I buy them at the grocery store most weeks. During the summer, I love to grow them myself. They are rich in vitamin C, low in calories and add lots of flavor to whatever I am cooking.
Cooperative Meal Planning
Meal planning and cooking have become a team effort at our house while we are social distancing. My husband and I are balancing work and teaching our three children from home. This usually means that one of us is working while the other is caring for the children. This also means that one of us is usually working right up until mealtime so the other person is responsible for meal prep. With this alternating schedule, we have had to work together to make sure our meals are planned. We have had fun creating meals by balancing his strength of getting meals on the table quickly and my strength of cooking from scratch.
What is Justine Cooking?
On Monday, I shared how my family is working together on the planning and cooking of meals during this strange time. Today I would like to share with you some of the meals we are relying on right now.
What’s Cooking at Christine’s House
On Monday, I shared my approach to planning meals. The strategy I use allows me to make good use of what I have and minimize trips out for groceries. I maintain a list of what I have on hand and I arrange it by food group so that I can make improvised meals and recipes by pulling from each part of the list. I also create some detail within the lists like separating out fresh vegetables from frozen or canned ones. This allows me to spot which items I should eat first to prevent waste.
White Bean Dip
Our May recipe of the month is White Bean Dip. Last month, our recipe was Spicy Tuna Salad and, along with that recipe, I shared about using shelf stable sources of protein. I keep coming back to this topic as I see less meat available during my (on-line) grocery trips.
Beans with Miles and Justine
Over the weekend, I decided to make a couple of batches of dried beans to have on hand to make quick meals over the next couple of weeks. My son, Miles, took a break from his summer schedule of playing with his brother and sister to help me out. Miles and I used these Preparing Dried Beans instructions to make our beans. Watch our video below to see us in action.
Cooking for Fewer During the Holidays
I love to cook, especially around the holidays! There is something nostalgic about bringing out the box of old recipe cards that are covered in stains and mark-ups from family members altering recipes throughout the years. Cooking holiday meals is a way that I show those around me that I love them, and this has been something that I have had to get more creative with during the past year.
Enjoying Cooking for One
As a single person cooking for one, my goals are straightforward: eat healthy, maintain weight, take minimal time, and create little waste. Also, enjoy my food as I do love to eat! I travel frequently for work so planning is important. Each weekend I look at my calendar and determine which days I will be home for meals. Then I make a quick trip to the grocery store for fresh food items and any staples I need to replace in the pantry. I keep the menu simple with a rotation of fish, poultry, beef, pork, and soups. Seasonings are used instead of sauces; baking and roasting instead of frying; simple preparation instead of complex recipes. I always prepare enough for two meals – one to eat immediately and one for the fridge or freezer. I grew up knowing you never waste food so I keep an eye on the refrigerator contents to easily see what needs used up before it goes bad. Or, if I’m going to be gone for several days I spend five minutes transferring items to freezer containers or making a mishmash meal. A small bowl of fruit sprinkled with cinnamon or a vegetable omelet are easy solutions. Lastly, I set the table even if it is just for myself.
