Family of 9 what we eat in a weekAug 07, 2023
With seven kids at home and a commitment to cooking from scratch, there's always something cooking in our kitchen and right now is my favorite time of year to do it with all the fresh flavors that are available. I'm going to walk you through a
weekand just share some of the things that I'm doing that we're enjoying this season. The first thing I'm going to do is marinate some chicken. I've got olive oil, maple balsamic vinegar, some coconut aminos, which is an alternative to soy sauce, if you like. I'm avoiding soy Worcestershire sauce, a little maple syrup and Dijon mustard and salt.
Now I want to make a quick note because I love cooking from scratch here, sometimes people think this means we'll never leave and I'll never find
whatit's like to get you. I know all kinds of preservatives and colorings every time we go to grandparents' house or a church party and I just want to say that in those situations I don't worry about it. I cook healthy food at home. I get quality quality ingredients. places where I buy chicken from a local farm, actually from my sister's farm. I get my beef and my pork. We make sure that at home we mainly prioritize healthy foods from scratch.
We're not even necessarily perfect at home, but this is
whatI would say is the 80 20. The rule definitely applies for us and I'm good with the rest, it's not something I worry about like I did in the early years of motherhood. , where I wanted to be more of a perfectionist about it. Now I want chicken sandwiches for dinner, so I go. To make some sourdough burger buns, you can make them the night before and then let them ferment overnight, shape them and bake them in the morning, if you want them for breakfast or lunch, you can put them in the refrigerator after you're done. . let them do their thing for several days if you want to make a head some things which is a trick I've been doing a lot lately is just get a bunch of different doughs, stick them in the fridge, label them and then I can take them out to just shape them and bake them or Cooking them, however, works for the
week, so for these buns I'm just going to let them ferment for maybe six to seven hours until I shape them and allow them to rise a little.
A little and bake before dinner. I'm making half a cup of active, bubbly starter. Three quarters of a cup of warm water. Three cups of flour. A quarter cup of melted coconut oil. You can also use butter. Three tablespoons of honey. A teaspoon of salt. and an egg. I recently learned a trick from the farming
familyon their YouTube channel and then saw it in Homestead Kitchen magazine as well. I have an article in there so I got the magazine and saw this recipe for fermented mayonnaise which I also saw Carolyn make on her YouTube channel, this allows homemade Mayo to last much longer, that's a problem with homemade Mayo obviously, It contains a raw egg, so it doesn't keep for long, but if you ferment it a little. basically I'm making a normal mayonnaise recipe with lemon juice, salt, egg and oil, but I also add sauerkraut juice, so you may have seen that I took some sauerkraut that was already fermented in the refrigerator, I squeeze a couple. tablespoons of that and then I'm just making all the other Mayo ingredients allowing the oil to rise to the surface before using the immersion blender so it's nice and thick, then I'll let it sit on the counter for about six to ten hours now we'll probably use it before that time, it'll be about six hours, so maybe after using it I'll leave it out again for a little bit longer so it can ferment sooner.
Putting it in the refrigerator will make it last longer so I can use it in my homemade honey mustard or any other Mayo application. We love having Mayo, but I always have this, how long has it been here? and then I give it to him. a smell. I'm not always the best at labeling it and with that raw egg in there it's something that can't be kept for more than five to seven days, so now I'm very happy to start fermenting. all my mayonnaise, after about six hours, the burger sourdough has risen quite a bit, so it's ready to divide.
I make 10 parts. I used to do eight lately. I've been making 10 and they still end up being a good size. buns that allow them to rise a little and then bake them every time I try to speed something up. I always put it in a warm place. My warm spot happens to be the middle of my oven if I'm in a real hurry. I'll turn on my oven to generate more heat, but if I have a few hours I just place them in this warm spot, they will rise and fluff up in about an hour. You can definitely let them sit a little longer than the odd one out. these summer foods to tell you about today's video sponsor, Thrive Market.
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Free shipping on orders over forty-nine dollars, so for our family I can get several staples packaged together and delivered right to my door without that extra shipping cost. Thrive Market is offering Farmhouse on Moon viewers 30 off your first order plus a free gift worth up to sixty dollars using my link rightmarket.com slash farm in Boone will also be linked in the description box below this Tonight we will have a barbecue in the backyard, one of my favorite things to do and one of the reasons I am very happy about it. we have the extra side burner on the grill, it's fries.
I know I make them all the time now again. I got lard from my sister's farm. Frying can be tricky if things go out, so doing it outside is definitely the best place to do it. and of course it will combine very well with the sandwiches we are preparing. It's pretty optional to egg wash the muffins, but I like the extra color. I love when food can be delicious. It's not very difficult to tackle something really easy. make like these buns, but also very very beautiful, so making an egg wash is my preferred method and this just depends on what I have, sometimes I just use an egg white if the recipe calls for egg yolk and I have left a clear one on this.
In this case, I'm doing an egg yolk and a little bit of water, that combination really applies very well. I'm also going to sprinkle them with some sesame seeds. Children really find them intriguing and delicious. The ones they choose were the ones that fell out of the buns. and eat them too so they're fun and of course they make it beautiful, if you want the printable version of this it's already over on the farmhouseonboon.com blog. I also mentioned that I don't think I've mentioned it yet, but I'm writing a cookbook with all my sourdough recipes, a physical book.
I get asked about this a lot, so they will appear there as well. I'm also adding that I'm in the process of adding all the gram measurements to my recipes. I'm the type to just throw cups of flour in the mixer because it feels too easy on a busy day, but I know there are some precise bakers out there and it's been a challenge because did you know that there is a wide variety in what a cup of flour weighs depending on how you measure it, so the way I measure my cups of flour is by simply putting it in the flour bag or container, whatever that you have, because it is fast, while the precise method is to place each bit with a spoon. a little flour to make it nice and fluffy in a measuring cup.
I don't have time for that, so in my recipes the cup weighs 140 grams. I found this out by taking my measuring cup and measuring it the way I would get a cup of flour. I test my recipes 10 different times and on average I always got around 140, sometimes a little more, but I can say pretty confidently that in this point that's the weight of a cup of flour in a Boon recipe from a farm my friend had. who also helps write for the blog, did exactly the same thing in his neck of the woods and got 140 grams, so I'm sure we are using different flowers, we are trying to come up with a standard here that we can then try all the recipes before to publish them in the book on the blog, you know if we think it is necessary to make changes based on comments or new evidence, of course we can update them, but in the book format these things have to be very concentrated, so that It's something I've been working on a lot, my chicken has been marinating all day and I'm going to put it on the grill since my little sister who has a farm started selling boneless skinless chicken breasts. using them more and some of you are probably wondering: wait, why don't they prepare as many whole chickens as I've always preached?
Because whole chicken is tasty, it's easy to prepare, and it's also cheaper than cuts like boneless, skinless chicken breasts, especially if you get them from a farm and they're pasture-raised for me in my current season of life. The convenience of having foods like this that I can quickly defrost and put on the grill is something I'm willing to sacrifice. a little taste for now that doesn't mean we're not still making a lot of whole chickens. In fact, I have one in the refrigerator right now that I'm going to throw in the oven later today and I still cook a lot of whole chickens, but I must say that I understand the convenience of these boneless, skinless breasts and if they are cooked properly, not overcooked and dried, if marinated, they are still quite tasty and of course make the most delicious sandwich on a sourdough bread with some homemade sourdough.
Lettuce with cheese and sauerkraut with mayonnaise, so delicious, the perfect outdoor barbecue meal for a family, thank you foreigner, we only used the last piece of sauerkraut we had on hand for this meal. I like to keep a lot of sauerkraut that I discovered in the past and I really don't like making large plots now if you're growing a lot in your garden or find a really good deal at a farmers market, of course you'll want to make a big batch. , but we do better, especially with the refrigerator. space and not letting the cabbage brown, doing it in quantities that we're going to use in a fairly quick period of time, so it's usually about three heads of cabbage.
I try to do this once every two to three weeks. To be perfect, we always have sauerkraut. I've also learned over the years that I prefer to chop cabbage into large chunks rather than put it through the food processor. The flavor is much better that way, it's very quick and easy. It doesn't feel like a very big process, whereas something as small as pulling extra tools out of the food processor makes it a point of resistance where I don't do it as much as I'd like. Now my rule of thumb is a tablespoon of salt per head of cabbage, now I have some clips that were actually taken before I ate and then after what I did I took a head of cabbage or maybe two chopped up and in the pot with two tablespoons of salt and I allowed it to sweat for a few hours while we were eating and cleaning it reduces as it sweats and then I can put the rest of the cabbage in so it's a pot of overflowing cabbage and then it ends up reducing as it sweats so I can add the third and last now I wanted to add caraway seeds because that is my favorite way to consume sauerkraut with a little caraway.
I reached into the cupboard and took out cumin seeds, the reason I'm not used to having to look at the label is because I never save cumin seeds, I only keep ground cumin, but I bought cumin seeds for cheese and it didn't come out. It happened when I looked in the closet to read the labels, I just grabbed what looked like a normal seed. that I add my cabbage since I'm actually doing this voiceover much later we've already been eating sauerkraut with cumin it definitely tastes better with things like tacos because cumin is a condiment you expect with tacos but we've been eating it with everything, no matter what the kids don't likeSo much so, unfortunately, six of my seven kids really like sauerkraut, they don't like it with cumin, so I think it'll just be Luke and I eating it until I get back to our sauerkraut with caraway seeds before I go on to tell them the next thing.
I will do. give you a couple more tips about sauerkraut. I use a weight to keep it under the brine and fermentation lids. Also be sure to pack it. extremely tight, you don't want air getting in there, that's what helps prevent mold. you want everything to stay under the brine. Pack well. I always put it in a baking dish because it leaks out the top, so you want to make sure that while it's in your pantry or wherever it's fermenting, it's not dripping everywhere if you want to start fermenting sauerkraut. A viewer sent me a kit that has the Kraut stomping on the weights and caps. in a package so it's really convenient, you can find it linked in my Amazon store, so it's amazon.com slash buy slash pharmaceutoon.
I'll try to leave a link for that too below now I'm making some sourdough breadsticks that go great with a salad so if you want to make a salad for dinner which I like to do even for little kids. If you have small children who don't like salad very much, they can eat all the ingredients, whether it's hard-boiled eggs, chicken or cheese, a breadstick, there are many. for them to consume and then the adults enjoy a nice big salad with a homemade dressing for these breadsticks. I made them just like hamburger buns, where I let them rise for several hours and then shaped and baked them, then covered them. with butter, garlic powder and salt.
Sometimes I make them garlic butter with fresh garlic, but today I just sprinkled them with salt and garlic powder and honestly, the kids like them even more than fresh garlic, of course. I'm collecting homegrown cilantro. for a cilantro vinaigrette that tastes delicious on salad with steak who doesn't love steak, oh my goodness my sister her meat is grass fed but then it ends up grainy with non-GMO green and that's my preference, It's kind of the best. From Both Worlds, because you get all your feed on grass, then you don't have to worry about GMOs in the grain, but it still has the fat component that a steer ends up green.
I know this is controversial so I understand there will be a lot of comments on this, this is definitely my preference, we have been getting grass fed and grass finished beef for years and I can definitely tell the difference even when they do everything right, I still don't know, I like both options, just put it that way, the most important thing is to want to avoid the GMOs that traditional beef is raised with, this is not so that it has all that fat, it's like it melts into the mouth, delicious the fillets of this. I like to cook my steaks fairly rare.
I know some of you probably like them a little more well-cooked, but I definitely like them to stay red for my cilantro vinaigrette. I'm making cilantro, olive oil, apple cider vinegar, garlic salt, and a little cream. This is really delicious, especially in this salad with all the flavors of summer, so I added some fresh strawberries and some avocado. We didn't have fresh corn, but I think when corn is in season I would love to put some fresh corn on top of a salad like this and then top it. I served it with the steak and cilantro vinaigrette and paired it with breadsticks.
When I cook the steak this way, as long as it's not too tough, they can eat it and they love it. One of my daughters recently discovered how much she liked steak. I thought only adults like steak, but now she has come to believe that it is the most delicious meat of all, which we all know. On this particular day, my kids were hanging out with a group of friends in the morning, so I knew I needed to get it. something in the oven that could bake for a while all morning and then be ready by lunchtime without me paying any more attention to it.
It also turns out that some kids stayed after the event was over, so it's a good thing I made two whole chickens, lots of vegetables, and actually made a big one-skillet dinner so we could feed a lot of kids. Now I'm doing a spatchcock on both chickens, which basically means I'm splitting them down the back and then. Laying it flat helps it cook a little more evenly, so instead of a lot of times when you cook a whole chicken, there are certain parts that will be overcooked and then certain parts that will be undercooked, this just lays everything flat for to give it an equal chance to cook so it cooks faster and more evenly by adding brussels sprouts onions carrots potatoes lots of seasonings oil and salt and then just throwing this in the oven all morning what could be easier Than a Sheet Pan Dinner and actually very, very delicious, this is one of those types of meals that I like to have in my Arsenal so I don't have to go buy takeout, as long as I have some defrosted meat in the fridge.
I have several vegetables, even if they are only in the freezer or root vegetables that last a long time. I have many of them on hand. This is something I could very easily prepare while watching this. I remember spraying some on it too. honey and I covered it with fresh age, so there is no recipe just the one you have. I had some honey on the back of the stove because my honey was crystallized and I had to heat it up for something, so it was sitting there waiting to be dumped on something. and this seemed like the perfect opportunity to use that honey and get some fresh herbs here.
Most of my kids really love Brussels sprouts. They are pretty tasty meals like this that really show that cooking from scratch doesn't have to take a lot of time. It can be and you can have fun creating new and different recipes, but if you're in a survival season where you're trying to figure out how you can feed your family healthy meals without spending all day in the kitchen, make a bunch. of the skillet dinners, they take virtually no time, just all the time to cook, as long as you have some meat thought out, you are stocked with your meat and your vegetables, you can make some really quick foreign dumplings, again if the meat It defrosts in the refrigerator, which is a habit I try to get into at the beginning of the week, just filling my refrigerator with all the meat we might need during the week.
I thought I can make some meatballs as quick as This so I took ground beef a couple of eggs a little flour a little fresh sage from the garden I think I could have also done some basil or thyme I don't know what herbs salt a little garlic powder and then combine it all Form balls, put them in my pan and in the oven while I do other things. I like anything that is very practical like this foreign foreign. I'm making the kind of pasta sauce I make when I realize I don't have any. I have spaghetti sauce on hand.
I like to have spaghetti sauce on hand because it's a quick and easy dinner, but whenever I have a can of tomato paste, flour, butter and cream, I make a roux first with a little butter and flour. then I add the cream and tomato paste. I blend it with the immersion blender and then cook it until thick. I'll add a little salt, garlic powder, sometimes I have to dilute it with milk and I always add a little sugar if you want. keep a good supply of good quality pasta, good quality meat, some pantry staples, a meal like this comes together very, very easily, thank you foreigner.
I have a little extra time so I'm going to make a sourdough pizza, this is the pizza dough. so I have my discard pizza dough, which basically means I heat a stone or a cast iron skillet very, very hot, spread the sourdough on it and discard it, it cooks instantly. I add a little bit of olive oil, salt, pepper, or whatever herbs I have that work for Very quickly, this dough is something that I make ahead of time and then I let it rise and I make it later that day, so I let it rise for six hours or whatever, I make it later that day or put it in the refrigerator. into something airtight and then use it whenever and that's what I did today.
I don't remember how many days after this I ended up making the pizzas, but I like to just mix them in the mixer, I need them for a while. until it passes the window glass test. I've talked about it here before, basically it's nice, stretchy, soft and shiny. Let it sit at room temperature for about six hours so you can do that as a bulk ferment at room temperature and then put it in. in the refrigerator for up to a week and then while the mixer is dirty I get going on something else, in today's case I made a batch of my whole wheat sandwich bread which is a mix of whole wheat flour and all purpose flour use, there are also 100 whole wheat. on the blog, but you can do anything, you can make some buns or brioche and let them ferment at room temperature and then put it all in the refrigerator, label it, and then take it out when you're ready to do it.
This is a great way to optimize sourdough. I'm also going to make some cheese again today. The pizzas aren't being made today, but I want to have the mozzarella and crust while I have some extra time in the kitchen. It's really a It's good to make up a bunch of things that I'll be overwhelmed with later so I can eat this meal from scratch when I have time. It's time to divide, shape, rise and bake my sandwich loaves. We depend a lot on things like this. All summer long I take my kids berry picking at the pool.
We do many activities during the summer. I really like doing all those kinds of things for some of you that are very stressful for some of you. They know they like it. away from home, so you need plenty of meals that are easy to prepare. I'm also making a chicken salad so we can go to the pool, so I'm making leftover chicken I ate from another time and celery. raisins because I ran out of grapes I like to put grapes and chicken salad. I didn't have it homemade fermented mayonnaise and then I just serve it with my sandwich breads, this is what my pizza dough looks like after sitting in the refrigerator for a few days nice, bubbly and ready to go, of course it's cold.
I'll break it up and then let it sit for a very short time at room temperature or maybe not even in this case. I don't remember what I did, but I know we had a quick meal tonight because of the pre-meal preparation. It's really nice to have things like these on hand for that Friday or Saturday night pizza night. If you have a tradition like that, we made a mozzarella cheese blend. and my homemade butter cheese and then also when I made the mozzarella I made some homemade ricotta which basically after straining the whey curds it simmers for a while and then strains through cheesecloth. and ricotta comes out, it's amazing, you end up with very little waste there so it's something that I really love to do with all the milk that we get from our cows and then it tastes delicious on one of these pizza bases.
I spread some of the ricotta almost like a sauce, we didn't have sauce tonight so I relied on fig jam for a pizza with fig jam, prosciutto, bacon and cheese and then I also made some just with ricotta almost as a base or sauce and then some with a combination of both so this one has fig jam, ricotta and then some prosciutto with cheese, I don't know but it all tasted delicious and I was very proud because it was all homemade cheese, now we still use store-bought cheese. cheese, but it's funny because this is my newest hobby and it has a combination of three different types of cheeses.
I cook my pizza dough on a preheated stone or pan, this helps the crust rise well and become crispy, making for a wonderful pizza night. Thank you. I hope you enjoyed this summer family meal inspiration, as always, if you're new I would really appreciate it if you subscribed. I make a new video every week about food from scratch, natural living, and our handmade home here on our farm.
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