This October Girl is Wearing Me Out

 

I will survive... I will survive...

"Oh, no, not I, I will survive

Oh, as long as I know how to love, I know I'll stay alive

I've got all my life to live, I've got all my love to give

And I'll survive, I will survive, hey, hey."  Gloria Gaynor
 

October has truly been frenetic.  Here's what's been going on... Archery class, Gymnastics, Soccer, Karate, Piano Lessons, our annual Fall Camp Out party, a visiting author and friend stayed with us, a weekend trip to the farm for our annual Applesauce and Wood cutting party, Lego Club, Halloween Parties and a fall camping trip to our favorite campground.  Just reading that list makes me tired. 

 

Two weeks into October I had this conversation with my youngest:

 

Me:  Phew... October is wearing me out.

 

Him:  Who's October?

 

Although I'm thankful that November is almost here, and grateful that we'll soon be down to only one after school activity, I also wouldn't have traded any of this madness.  Last week my eldest asked, as we were eating dinner in the car traveling between activities, "Will you be glad when we're gone?"  I quickly told her that too soon the house would be quiet and I'd have as much time as I wanted to myself - and I would miss her terribly. 

 

 

I wouldn't have dropped anything from this crazy busy month. Not one.  The kid's activities are self-selected, and they're passionate about them.  Plus, I get a real high off of watching them be successful and watching them grow.  It's also part of that "It takes a village to raise a child" mentality.  The coaches and mentors that the kids have outside of the home give them important ways to change and grow. 

 

I wouldn't have given up any of our fun family traditions either.  Spending time with friends and family helps me remember to count my blessings - and there are a lot of them.  My mom is fond of saying that we're busy building memories... she's right.

 

 

There were a few nights we managed to be home this month, the garden continued to produce, and the CSA bag kept coming.  Plus, I find cooking to be much cheaper than therapy, and infinitely more satisfying.  So, here are a few "keepers" for you to try. 

 

 

P.S.  In case you're curious... 2 more soccer games, 1 more practice, 2 more gymnastics classes, archery is done, and the Kempo school is closing down until after Christmas.   All... most.... there....

 

 

 

Roasted Root Vegetables, Swiss Chard and Feta Quiche, Honey Cinnamon Acorn Squash

Roasted Root Vegetables 

Use a mix of sweet and less sweet.  This batch has beets, turnips, sweet potatoes, white sweet potatoes, potatoes, and parsnips.  I don't normally use that many root vegis, but they were the ones that needed to be used. 

 

Cut them in equal sizes.  Toss with 2 T olive oil and a seasoning of your choice.  These have salt, pepper, tarragon, rosemary and garlic.  Really any combo of flavors is good.  Use what your family likes.

 

Roast at 425 for about 15-20 min.  Check and stir at 10 min.  They may be done sooner than 15, or may take longer than 20.  It really depends on the vegis you use.

 

 

Swiss Chard and Feta Pie

This recipe was given to me by my friend Jane when Soccer Boy was born.  She makes it with a crust, I usually omit the crust.  They both work out great!  This freezes well and is a wonderful meal to give someone.  Head on over to her blog to pick up the recipe.

 

 

Honey Roasted Acorn Squash

Turn your oven on to 350.  Cut your squash in half and scoop out the seeds.  Place cut side down in a 9x13 pan with a little water in the bottom.  Bake for 30 min.  Turn the squash over.  Fill with a little butter, honey and cinnamon.  Bake for 30 more minutes, or until tender.  Put the whole thing right on the plate.  Everyone except for really young kids can scoop out their own.  Another family favorite is to fill the cavity with some maple syrup - the real stuff folks!



Greek Salad and Eggplant Scallopini Marsala

 

 

Greek Salad 

Reading Girl invented this one...  Build your salad in this order.  Greens, cukes, tomato, feta, kalamata olives.  Toss with a garlic and herb vinaigrette (fresh garlic, olive oil, lemon juice, salt, pepper and some herbs of your choice).

 

 

Eggplant Scallopini Marsala (Adapted from the Moosewood Cookbook)

Put a few tablespoons of olive oil in your skillet and then add the following:

1/2 c. chopped onion

1 lg. eggplant - chopped

2 green peppers - chopped

1 c. of rehydrated shitake mushrooms and their liquid

1 bay leaf

2 t. salt

Saute about 10-15 min. until eggplant is tender.

Add

1 c. Marsala wine

4 ripe tomatoes - chopped

a few grinds of black pepper

10 cloves of fresh chopped garlic

Simmer 15 more minutes.

 

While the sauce is simmering cook some pasta.  Then ladle the sauce over top and grate on some fresh Parmesan.

Winter Squash Green Curry (Adapted from Vegetarian Suppers)

I've been looking at this recipe for at least two years.  Finally, this year, the warm fall allowed me to have eggplant, basil and winter squash at the same time.  Eureka!

 

The Curry Paste

Stick all of this in the small bowl of a food processor:  4 cloves garlic, 1 T fresh ginger, 3 hot peppers, a handful of chives or onion, a handful of cilantro, a big handful of basil, a handful of lemon balm, a handful of sorrel, 1/2 t. pepper, 1 t. cumin, 2 t. coriander, 1 t. salt, a T of lemon juice.  Buzz this until it's smooth.



The artist's daughter in me loves these contrasting colors.   Too bad they don't last when they're cooked.

The Vegis

Cut all of the following up and then saute in your skillet with a little bit of olive oil.  2 small eggplant, 1 c. rehydrated shitake mushrooms, 1 butternut squash.

 

After about 10 minutes add a can of coconut milk, cover and cook until soft.  Then add the curry paste.  I pulled out a kid portion first for Reading Girl (she's not fond of spicy and I was using pepper so spicy they make your eyes water when you cut into them!)  Serve over brown rice.



Curry and Beets

 

Blue Cheese Beet Salad

Cook beets, slip skins and chop.  Toss with fresh garlic, olive oil, lemon juice, honey, salt and pepper.  Place on a bed of arugula, top with pecans and blue cheese - I could eat this one every day!

Squash and Apple Bake (adapted from Simply in Season)

When we got to the farm a few weeks ago, this was what greeted us.  It's one of my mom's favorite recipes - and I gave it to her.  It shows up on our tables for Thanksgiving, Christmas and winter birthday parties.  If you're looking for a new side dish to take along this holiday season this would be a great choice.

Butter and 9x13 pan.  Peel and slice one large butternut squash and put it in the pan.  Slice 3 or so apples over the top.

In a small bowl mix up 1/4 c. brown sugar, 3 T. melted butter, 1 T flour , 1 t. salt and 1/4 t. mace.  Sprinkle over the apples.  Cover and bake at 350 for about 45 min. or until the squash is tender.   Really, does it get any easier than this?

 

Mom also made a blueberry rhubarb pie.  I purposefully didn't get the recipe for this one.  Why make one myself when the Laundry Fairy will share?  If you, want the recipe leave me a comment - I'll sacrifice and post it.  I will tell you that it was absolutely delicious.  It had just the right mix of sweet and tart.  Hmmm.... I think my cooking gene was inherited.

"Pie knows no off season. As long as there is an urge to give love, to touch another heart, there will be pie." 
A quote from the Pie Princess at school.  She has a killer apple pie.  Maybe I can get her to do a guest post about pie?  Yum....  It's soul healing isn't it.

A Strange Mixture

One Sunday night I realized that I had to use up a few odds and ends of vegetables, but I really didn't want to make a soup.  We wound up eating breaded, friend okra; Parmesan kale chips, and a stir fry of white sweet potatoes, cabbage and scarlet runner shelly beans (it tasted OK, but looked terrible - no picture folks!)

Fried okra

Cut into bite size pieces.  Toss with milk, then toss in cornmeal seasoned with salt and pepper.  Fry till golden.  Sprinkle with salt.  Fight your children to get any for yourself.

Parmesan Kale Chips

Tear Kale into medium sized pieces.  Toss with olive oil, salt, pepper and Parmesan cheese.  Spread on a baking tray and bake at 375 for 5-10 min.  Don't over do it.  Fight your children to get any for yourself.

 

 

Roasted Vegi "Lasagna" (Gluten free - uses potatoes!) and Chewy and Tender Bread Sticks

The Lasagna is wonderful.  I may never make another one again.  I changed very little so here's the link to Rachel Ray's website.  I omitted the mint and used my own canned tomatoes.  It was just about perfect.  

The bread stick recipe is from Mama Jo.  She got it from Clove Lane.  I didn't change anything. She's totally right - these are dangerously easy. I might start making them just because - I'm pretty sure they're going to be a part of a spaghetti sauce party if I ever get around to processing the tomatoes sitting in my freezer.

 Blogging has given us a virtual village. 100 years ago Jane, Jennifer Jo and Sarah might have lived around the corner.  Now, I get to be right in their kitchen - even though I only actually know one of those wonderful women. Blogging helps us feel less isolated.   I am not the only one out there.  Other women are managing to hold it together.  Their lives aren't perfect either, but they're fluttering along the best they can, and we can learn from each other. 

 

 

Cockeyed Cake (adapted from The I Hate to Cook Book by Peg Bracken)

Some people also call this Wacky Cake.  Whatever you call it, put it in your recipe file.  It's the best chocolate cake out there, and it's faster and easier than a box mix.  It's vegan and you only dirty the pan you're baking - no bowl.

 

This is my Dad's favorite cake. This is my Uncle Bruce's favorite cake.  It's the standard at almost all birthday parties in our family.   A few weeks ago author and storyteller Robin Moore  was at our house.  We decided to surprise him with an early birthday cake.  The kids decorated it - can you tell?

 

By the way, if you're on the east coast and you have a scout group, home school group, church group, or you teach or are a librarian head on over to Robin's site and consider booking him for your group.  He's an incredibly gifted storyteller that brings folk tales to life for children and adults.  I've been watching Robin since I was in elementary school and I never, never get tired of watching him perform. 

 

 He also has some great books - especially if you have kids who are interested in the outdoors and survival, or if you're looking to bring the Revolutionary War alive for your kids/students. They really devour his books.   His characters really become a part of you and transport you back in time.  He does an excellent job of helping the reader visualize the minute details of his character's daily lives.  They really devour his books.  You can books on his website, but you can also download his new book for Kindle from Amazon.

3.99  on Kindle

 

 

 Cake Directions:

If you have a sifter get it out and put it in the middle of a greased 9x9 pan.  If not, follow these directions using a bowl.  

 

Add 1 1/2 c. flour, 3 T coco powder, 1 t. b.s., 1 c. sugar and 1/2 t. salt to the sifter and sift it into the pan.

 

Smooth out the flour mixture in the pan, and then make three depressions with your spoon.  Add 5 T oil to one, 1 T vinegar to another and 1 t. vanilla to the third.  Pour a cup of cold water over the whole thing and stir it until mixed.

 

Bake at 350 for 30 min.  Cool, then cover with Peanut butter icing.  Mix a cup of PB with 1/2 c. of powdered sugar and 1 T milk.  Stir and add more milk or powdered sugar as needed.  

 

 

 

Any good ideas for me for November?  I have a slew of sweet potatoes, a bunch of cabbage and a lot of turnips.  I'd especially love turnip ideas.  I have a few, but there are a lot of turnips in our future. 

 

Happy Cooking Everyone!