Sunday, August 7, 2016
Jana here with a recipe I had to share! I recently had a baby, and was looking for some extra snacks to eat while I am feeding the baby in the middle of the night. I bought a few boxes of oatmeal squares and granola bars, but was unhappy with the ingredients. So my husband and I started brainstorming, and came up with this delicious recipe!
Chewy Oatmeal Squares
1/2 cup butter, melted
3/4 cup coconut oil
3/4 cup cane sugar
1/4 cup honey
1 teaspoon vanilla
1 3/4 cup all purpose flour
6 cups oatmeal (steel cut or old fashioned)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 - 1 cup raisins (or other dried fruit)
1. Preheat oven to 375 degrees. Lightly grease a baking sheet.
2. Mix the wet ingredients (butter, oil, honey, eggs, vanilla) in a stand mixer (or with a handheld mixer).
3. Add the dry ingredients (sugar, flour, oatmeal, baking soda, cinnamon, salt) and mix well. Last, add the raisins and stir.
4. Pour onto the baking sheet, and spread evenly. Press mixture firmly onto baking sheet to compact it.
5. Bake for 18-22 minutes. Allow to cool before cutting into squares.
Monday, July 4, 2016
This is my second post on how we are using Home Chef as in-home cooking lessons. You can see part one here, for a detailed description of how it works, and our thoughts on receiving our first delivery.
The meat comes vacuum sealed, and the rest of the ingredients are in a pouch, clearly labeled with the recipe name on it. Olive oil, salt, and pepper are the only ingredients you need to use out of your pantry. There were fresh herbs in this recipe, and they were really fresh looking also. The kids love the 'notes from the chef' and full color photos on the recipe instructions.
Home Chef box delivery to your house contains all of the necessary ingredients, and a great tutorial. The normal price is just under $10/person a meal. We have all agreed that the portions are very generous, definitely 'restaurant sized'. If you use my link you will get $30 off of your first delivery (and we get some credit to use for more deliveries also, in the interest of full disclosure!) Let me know if you have any questions, or comments if you've tried Home Chef!
Friday, July 1, 2016
Becca here, returning to the blog! I actually do use Thrice the Spice weekly at least, to look up one of the many recipes we've posted over the years. My older two children, ages 11 later this month, and 8, have had a huge interest in expanding their cooking repertoire beyond the basic scrambled eggs, pancakes, and sandwiches that they are proficient at making alone. My daughter was able to take some middle school culinary classes at our local community college this summer, further whetting her appetite (pun intended, ha!) as well as that of her brother that was still to young to attend. I received an advertisement about trying out Home Chef for a $30 discount (that you can receive as well, along with my kids getting a bit of referral credit, in the interest of full disclosure, by using my links in this blog post!! More about that later) and thought we would give it a try.
The basic premise is that Home Chef mails you a box of fresh ingredients, exactly enough to make a meal, and a step by step tutorial on how to prepare an amazing dinner. While not intended for children, we have used it like a cooking lesson in a box, and it's pretty much one of my favorite things ever. In fact, along with a trip to 'anywhere in Africa' and Costa Rice, donations to a specific refugee camp, or an orphanage, etc. my daughter asked for more Home Chef boxes for her upcoming birthday in a couple of weeks!!
Here is one of the meals they prepared, totally on their own!! The only time I provided any assistance at all, was when they came and asked me what they should use to zest a lemon. Other than that, I literally didn't even step into the kitchen, and this is what they served up! It was SO delicious, definitely restaurant quality (and better than a lot of restaurants I've had!) and even my 'picky about food texture' husband said that the salmon was cooked perfectly. This was the "Cedar Roasted Salmon with Root Vegetable Slaw" and looked nearly identical to the front of the cooking tutorial card they provided. See below for a full review on the ordering and delivery process, and posts over the next few days on the other recipes they prepared. Plus, I do have some new family favorite recipes of ours to share on the blog in the coming weeks as well!
The week before my first scheduled delivery, I was sent an email, telling me the three meals Home Chef had selected for me, based on the few questions I answered on my profile. They offer meat free, seafood based, beef based, low-carb, etc. options on your food profile. When I answered my quick 'taste profile' questions, I selected beef and seafood as my two main items, as well as the low carb diet, since we prefer to eat vegetables over 'empty' carbs when possible. I had a window of about 24 hours I believe, after receiving the email, to click on it to change my menu selections. Out of curiosity, I have clicked to check out the other menu options both times we have received deliveries, and while all of the 10(!!) meal options for the week have looked delicious, I have stuck with the three they had chosen for me. Because we are using this as a culinary class for the kids, I chose to cook things that were a bit 'fancier' or offered foods & skills that I know they would like, but we don't commonly eat at home. So, while the chicken & pasta dishes looked amazing, that was a skill I felt like I could more easily teach them, and not something new and adventurous like they are wanting to learn.
The delivery arrived at my house via FedEx, in the middle of the day. They use insulated boxes, careful packing, and lots of ice packs (see more below!) so that you don't have to be home to receive the box right when it arrives. Our first box said that it weighed 19 pounds, and is taking up a lot of the surface of my stove top, for size reference. Immediately upon opening it were our recipe tutorials.
Our first delivery also came with a 3-ring binder, to collect the recipe tutorial cards in. On the back of each full page (8.5x11) recipe card, are detailed instructions, including 6-8 photos of the process, a note from the chef, etc. Approximate cooking times and difficulty levels are included on the front also, as well as the amounts of items needed, so we can duplicate the recipe at home with our own ingredients, which I love. The salmon was considered to be an 'intermediate' level recipe, while our other two in the first box were 'easy' (Flat Iron Steak with Bleu Cheese Butter with green beans and roasted fingerling potatoes, and Thyme and Rosemary Roasted Pork Tenderloin with apple cider pan sauce and broccoli mash, reviews with photos coming as well!)
Home Chef packaging materials. This box actually had 7 nice quality, reusable ice packs that we have already re-used in our cooler we take with snacks, and the safe food & formula that we take everywhere for our son with a GI disorder.
The kids learned a skill I haven't even known how to do before; they soaked thin sheets of cedar in water, then wrapped it around the raw salmon, and secured it with baker's twine before baking. All of the necessary supplies were included in the Home Chef box that was delivered!
The cost per meal is definitely comparable to a restaurant meal, at right about $10 per person per plate. I would say that the portion sizes are definitely on the large size as well; we actually split these two meals into halves, and it was a great portion size for four people on a hot summer night, with a piece of fruit for dessert. And the food quality has been better than most restaurants also. While that is definitely significantly more than our typical grocery budget, we felt like it was a bargain using the introductory coupon code to get $30 off our first delivery, making it just under $30 for our first three meals (each with two generous servings), including free shipping, nice quality recipe tutorials that truly are beginner friendly, definitely a teaching tool, as well as the 3-ring binder, & kitchen guide with your first Home Chef delivery. Honestly, I didn't expect to be so impressed, or for my kids to love it so much, and add a request for more deliveries to their birthday wishlists.
Rather than a higher-than-typical meal, Home Chef has really been a great, inexpensive culinary class for my children, that they can do, and learn to clean up after, in our own home, no running all over town with five kids and hanging out for a few hours while they're taking a class and we're waiting to pick them up. Plus, they are super proud to serve the family and show off the new skills they've learned. We homeschool our kids, and I think cooking is a vital part of their education, one that my daughter is known for often reminding me that they will all need to learn how to do, maybe even more than algebra ;)
I'd be happy to answer any questions you have, or hear about your experience if you've tried Home Chef, feel free to leave a comment below. And, again, you can get $30 off of your first delivery (and we get some credit towards more deliveries) by using this link. This was how we first tried the service, making it just over $29 for 3 different meals for 2 people.
Skipping a week, or cancelling the subscription entirely is super easy, literally two clicks of a button from your Home Chef account.
Friday, May 29, 2015
Jana here with a simple, delicious chicken meal! I found inspiration for this on www.plainchicken.com . I served ours over basmati rice, but you could also use your preference in rice or noodles! I also think this recipe has great flexibility with the type of chicken you can use. I had bone in chicken breast in my freezer, so I opted for those. But you could easily use chicken tenders, chicken breast, leg quarters, etc.
2 pounds chicken, cooked to your liking (I roasted ours for an hour in the oven at 400 degrees)
1/4 cup butter
2 cups half and half
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground thyme
1. Melt butter in a small skillet or saucepan. Once melted, add the half and half, and heat on medium heat.
2. Add the spices, and stir to combine. Continue heating on medium heat until it nears boiling. At that point, turn to low and simmer for approximately 10 minutes. Once sauce has thickened, combine with your rice or noodles, and serve with chicken.
Friday, May 22, 2015
Jana here with a dressing that is delicious on a salad, and could also be used as a dip for vegetables. We have a lot of leaf lettuce growing in our garden right now, so salads have been on the menu more often! My husband and I were talking about different types of salad we could make, and we came up with this Avocado Ranch dressing.
Avocado Ranch Dressing
1 medium size avocado (ripe)
1 tablespoon olive oil
1 tablespoon lemon juice
3 tablespoons ranch dressing
salt and cayenne pepper to taste
1. Remove the avocado from the peel and pit. Combine with other ingredients, and use an immersion blender to blend well.
Friday, May 8, 2015
Jana here with a super easy recipe! We are probably the last ones to jump on the kale bandwagon...I've heard a lot about it in the last few years, and know that it is really healthy. It is loaded with antioxidants, and a great source of vitamin C, A, and K.
When my son picked this much kale from our garden recently, I knew it was the time to try kale chips!
The prep is so easy, and a great recipe for kids to help with!
1 head of kale, or kale leaves from your garden
1. Preheat oven to 275 degrees.
2. Remove the leaves from the thick stems, and tear the leaves into bite size pieces.
3. Lightly brush with olive oil, and sprinkle with salt.
4. Bake for 15 minutes, turning once halfway through.
Friday, May 1, 2015
My husband and I enjoy growing a garden each year! We started about 6 years ago, and do our best to learn as we go. When deciding what to grow, we think about several factors:
1. Can the vegetable be preserved? (canned, frozen, etc)
2. What return will we get for the space planted?
3. How expensive is the vegetable to buy at the store?
4. Is the vegetable hardy/fairly easy to grow?
In our region (we live in Northwest Arkansas), it is currently the right time of year to be planting most Summer crops. Cold weather crops (lettuce, peas, etc) are being harvested. The only cold weather crops we planted this year were leaf lettuce and kale. We have planted corn, zucchini, okra, tomatoes, jalapenos, cucumbers, green beans, and wax beans for our summer crop!
The leaf lettuce is ready to pick!
Gardening is such a great activity to involve the whole family in! Even my youngest, Silas, is a great helper! He is only 2.5 years old, but with some basic instructions is very good at planting, watering, and harvesting!
Our lettuce has really taken off! We are enjoying lots of fresh salad with dinner, and will probably be giving lettuce away soon too! :)
Do you grow a garden? I would love to hear where you live, and the types of things you grow!
Thursday, April 23, 2015
Jana here with a new recipe we loved! We eat chicken a couple times a week, and are always looking for new ways to try it. I love roasting chicken, and this was my first time to use my cast iron skillet in the oven. The chicken was moist and so flavorful! This chicken would pair well with any veggies, and some rice or quinoa! I found inspiration for this recipe here.
Coconut Milk Baked Chicken
6 tablespoons canned coconut milk
1 tablespoon lemon juice (fresh or bottled)
2 tablespoons brown sugar
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds bone in chicken (skin on)
1. Preheat oven to 450 degrees.
2. Whisk together all ingredients (excluding chicken) until well combined. Toss chicken in mixture to coat. Arrange in oven proof skillet or glass 9x13 dish.
3. Bake uncovered 30 minutes, or until chicken is done.
Thursday, April 16, 2015
Jana here with a new recipe that my family really enjoyed! I am trying to expand my culinary horizons, so I am challenging myself to cook one 'ethnic' meal per week. (this doesn't include Italian or Mexican, as I already cook plenty of that!) After eating at an Indian restaurant recently, I discovered that I really enjoyed the flavors of the food we ordered! This recipe is so delicious, and you can make it as spicy (or not!) as you prefer! I found the recipe here, and followed it fairly closely. I hope you'll give this a try, even if it's different from what you normally cook!
Slow Cooker Chicken Curry
1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)
1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.
2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.
3. Cook on low for 4-6 hours. Serve over rice. (I found Basmati rice at my local store, and it was delicious!)
Friday, April 10, 2015
Jana here to talk about boiled eggs. I recently read a magazine article about the best way to boil eggs. I told my husband that there seemed to be so many methods (cooking times, when to add the eggs in the water, etc) for cooking the perfect boiled egg! Then I came across a post on The Prairie Homestead blog (a blog I highly recommend!) with a completely different method. And she said it would be easy to peel the eggs after they were boiled. I have tried some of the other suggested methods for this in the past (adding baking soda to the water, etc), without much success.
The method is to steam the eggs! The first time I tried it, and every time after, it has made me so happy to peel each egg in a matter of seconds! The eggs look beautiful...no big chunks of the white of the egg taken off when it was hard to peel. The yolks are cooked perfectly and a pretty yellow color. I am SO pleased with this method! It's my 'go to' now!
If you have a steamer basket, great! But if not, you can set a metal colander in a larger pot for the same effect. Fill the pot below your steamer basket about halfway with water. Set the steamer basket on top, and add the eggs. Cover with a lid, and get the water started boiling. Once it is boiling, you will want to steam the eggs for 20-22 minutes.