COOKIN' AT THE KEYBOARD WITH SHELLEY  (COMING SOON)

Click here to view Shelley's section from last month

RECIPE SECTION

SOFTWARE SUGGESTIONS

CLOSING COMMENTS FROM SHELLEY

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Hello everyone! This heat wave has been unbelievable! We are set to break the record high for the day. That is something that I can personally do without. I am not a hot weather person. I love a cool crisp autumn day. I am so glad that I have lots of grill recipes in the freezer. It really helps to keep the house cool when you can cook your meal outside or use the slow cooker. What a lifesaver!

 

The other side effect of this heat wave mixed with bouts of torrential rain is a bumper crop of vegetables from the garden. We are "stealth" gardeners. Technically we are not supposed to grow vegetables so we mix them in with the regular bedding plants in the yard. So I have Black-eyed Susans and perennial geraniums growing with my cucumbers and cantaloupes. It looks pretty so no one in the neighborhood complains! I only have three cucumber vines. The first picking alone yielded six cucumbers. I have had three more pickings with about the same quantity. Our green peppers are going crazy too. I have already frozen a gallon freezer bag full of chopped peppers. They will be great in the winter. Do you need some tips on freezing summer produce? Click here to read some tips from the August 2002 edition of Chewin' the News. 

 

My mom has had a bumper crop of zucchini. She brought me ten on her last visit. We grilled several of them trying different marinades and seasoning combinations. I shredded and froze the rest for muffins, bread, and soups. Click here to read some tips from the Cook's Corner on using grated zucchini in recipes.

 

 

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BONUS RECIPES

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Peach Sorbet

One fresh fruit that we are starting to see in the local market is peaches. I love peaches. Our local grocery store sells them by the basket full when they are in season. I always take this opportunity to freeze some for smoothies in the winter. The easiest way to peel peaches is to blanch them. Boil a large pot of water and put the peaches in for about 1 minute. This loosens up the skin and makes it very easy to peel and slice. You can put them directly into quart freezer bags and freeze them. If you are concerned about browning, you can rinse the sliced peaches with an ascorbic acid wash. Lemon juice mixed with water works well or you can look for commercial products that are available in the canning section of your local store. This recipe is another great way to preserve that great peach taste. 

 

Click here to view/print this recipe!

 

 

Zucchini Carrot Muffins

This is a great recipe to use up that bumper crop of zucchini. The muffins are rich and moist.  As soon as I they come out of the oven my sons ask if they can have one. They are great for a quick breakfast when you are on the go.

 

Click here to view/print this recipe!

 

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CONTEST WINNERS

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July Recipe of the Month Update

I heard from Nancy after sending out the July newsletter. She recognized the July winning recipe, Yogurt Fruit Salad, as her own and sent us an update! Let's hear from Nancy:

"We live in the northern part of Iowa, not far from the Minnesota border. My family consists of myself and my husband and my Mom who has lived with us the last three years. We have three grown children and a one year old grandchild, all who live about 100 miles from us. I discovered the 30 Day Gourmet web site two years ago. Looking to make up some meals ahead with a work related trip to Mexico last year, I found the 30 Day Gourmet Cookbook and software. It has been a life saver!! Since we are a small family, most recipes go a long way. That first cooking session I made 14 different meals, two for each day I was gone, times two (Mom and hubby) for a total of 28 meals. Would not recommend such a variety for a first session, but I didn't want to repeat anything in the time I was gone. The second cooking session my daughter helped me and we filled her freezer and mine. Her husband takes his lunch to work and loves the freezer meals. He will pick out a sandwich or entree, a side and dessert, throw it in his lunch bag in the morning and off he goes. The Freezer Lunches to Go cookbook has some wonderful ideas. Believe me, he is a strong supporter of the 30 Day Gourmet. Last June our family increased with the birth of our first grandson. To help out the new Mom and Dad, I did a cooking session to fill their freezer, which was most appreciated. We also have a Christmas tree business, so from November up until the 24th of December is a hectic time at our house. This is when the freezer meals come to the rescue! Last year we went from a household of 3 to a household of 10-12 for 4 days of the Thanksgiving holiday. Luckily, I had 30 Day Gourmet dishes to pull out of the freezer. This year I plan to do a session in mid to late October to be ready for the holidays. By the way, the Holiday Freezer Cookbook is fantastic.

Nancy"

 

Click here to view/print the July Recipe of the Month.

 

Recipe of the Month... Chewy Granola Bars
 

Our winner this month is Chewy Granola Bars. I know it is only the beginning of August but it also means that there are only three more weeks until school starts. Time flies, huh! This is a great back to school recipe. I am always looking for things to pack for lunch for my kids. The nice thing about the recipe is that you can substitute ingredients so that you can make the right combinations for your family. Try it!

I was unable to reach Kristi, so we'll have to meet the creator of this recipe next month. Cook's Corner member Kristi, if you read this, please contact me at carol@30daygourmet.com to claim your prize!

 

Click here to view/print the August Recipe of the Month.

 

Calling all cooks! I'm looking for your favorite recipes so post them on our message board, the Cook's Corner. Any recipe posting will be considered for the Recipe of the Month contest and a chance to win $25 cash or merchandise from the 30 Day Gourmet store. Just post it under the appropriate category on the message boards. Be sure to include freezing directions! I look forward to hearing what you have to share.
 

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 FREEZER COOK OF THE MONTH CONTEST WINNER

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Our winner this month is Mary. Mary shares the effect that freezer cooking has had on her life over the past year.

 

Mary says:

"What an incredible blessing my freezer meals were for my family this last year! Last August I spent much of my free time making up a variety of meals to have on hand for after the arrival of our third child. I was able to complete approximately 45 meals, not counting the "singles" such as Make-Ahead Chimichangas and Pizza Burgers.
Our son arrived on August 31st and we immediately appreciated the convenience of having dinner already done- it was wonderful! I was able to relax and enjoy the afternoons with my newborn without any concern over getting a meal around. It all went perfectly as planned until our dear boy was exactly two weeks old. He stopped nursing and started to fuss where he had not done so before. I tried not to panic, but after a day of him not eating I followed my instinct and took him to his pediatrician. On the way to the doctor's office, which is an hour from my home, my baby started to have trouble breathing. As soon as I got him to the doctor's office, he was put on oxygen and life-flighted to Portland, OR where it was determined that he would need two major heart surgeries, immediately. We spent 18 days in Pediatric ICU with him while he recovered. Thankfully, God granted him a full recovery with no recurring problems!

While we were in the hospital with him, my mother flew in to watch our older two boys. The meals in the freezer were then fully appreciated by her! When we returned, we still had plenty of meals to use, but while my mom was still here, I added extras to compensate for what we had already used. It was months before I had to cook a full meal, again! The time I saved was spent enjoying the precious gift of my healthy, thriving new baby and his big brothers.

I have vowed to never be without at least a weeks' worth of meals on hand in the freezer since you just never know what can happen. Having them on hand is so simple and a huge weight off your shoulders when all your time is used up in other, more important ways. We have so much to be thankful for!"
 

That's what this is all about. Cooking the 30 Day Gourmet way helps you free up time for other activities in your life. Thanks for sharing your story with everyone! 

 

So, how do you make 30 Day Gourmet work for you?  How do you use it to help you deal with a challenge in your life?  How do you use it to help others?  Do you have a funny cooking story to share? Email me at  carol@30daygourmet.com to be entered in our contest.     

 

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 CLOSING COMMENTS FROM CAROL

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I hope you enjoy the recipes and find a way to beat the heat. Do you have any other topics that you would like to cover? Do you have any nagging questions that need to be answered? Email me at carol@30daygourmet.com. I enjoy hearing from you!

 

Stay cool and we'll see you next month!

          Carol

 

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FREEZER COOKING NEWS FROM NANCI

August has arrived in Indiana and with it some much needed rain and relief from our soaring temperatures. I spend most of my time indoors so I can't really complain but my husband works on the tarmac most of the day for FedEx and it has been hot, hot, hot! I almost found myself longing for fall the other day - ha!

When I was a kid, August used to be part of summer but now it is back-to-school month. Jenna starts 7th grade on the 14th. I have a teacher/new families reception on the 15th. Kaytee starts her sophomore year at Ball State on the 15th. Adam starts his sophomore year at Covenant on the 16th (when I start teaching again) and Becky begins as a freshman at Huntington University on the 25th. Yes, it is back-to-school month. One exciting whirlwind of activity!

I am determined to have a big cooking day before school starts. The date is set for Monday the 7th. I will cook alone with help from Becky and Kaytee. Adam will haul groceries and carry foods down to the basement freezer.

Here's a list of my recipes and the number of each recipe I will be making:
Lazy Day Lasagna (from Freezer Cooking Manual) 3
Meatballs with Sweet & Sour Sauce 2
Meal in One Dish Pork Chops 3
Chicken Divan (from Freezer Cooking Manual) 3
Chicken Cordon Bleu Roll 2
Chicken Pockets (from Freezer Lunches to Go) 2
Easy Chicken Fettuccine 3
Chicken in a Pot 3
Country Chicken Pot Pie (from Freezer Cooking Manual) 3
Cauliflower Fake Potato Casserole (low carb) 2
Low Carb Breakfast Quiche 2
Low Carb Spinach Lasagna 2

That's 30 entrees. Several of them will be "lunch only" recipes and a few are for my low carb eating.

Cauliflower Fake Potato Casserole

It's hard to believe that you could trick your palate into thinking that cauliflower is potatoes but this recipe actually does that! Of course, having the cheddar and cream cheese mixed in there helps a lot. Try it! Even if you are not a low-carb eater it's a great way to get a veggie like cauliflower into your family's tummies.

Click here to view/print a recipe for Cauliflower Fake Potato Casserole!

Low Carb Breakfast Quiche

The Low Carb Breakfast Quiche is very filling and a great change from my usual low-carb Slimfast or low-carb yogurt. I bake it, cut it into 6 pieces and then freeze it individually in quart sized freezer bags to grab for a quick microwave breakfast or to take to work.
 

Click here to view/print a recipe for Low Carb Breakfast Quiche!
 

COOKIN' AT THE KEYBOARD WITH SHELLEY  (COMING SOON)

Click here to view Shelley's section from last month

Hi everybody!  Hope you all are having a great summer!  Mine has been busy, but good so far.  Can’t believe school starts this month!

I didn’t plan to take a couple months off from doing my newsletters, but I’ve been so busy, it just worked out that way!  My husband got an unexpected bonus from work in Feb, and we decided to take the family to Disney.  I was a travel agent for 10+ years, and I never spent so much time planning a trip!!!   

Besides planning our air, car and hotel, I planned every day.  It had been about 12 years since my last visit to Disney, and I knew there was a LOT to see!  I wanted to make sure we saw everything the kids, ages 8, 11 and 13, wanted to see.  But we needed to have an easy pace, because my 79 year old mother-in-law was coming along for her first trip to Disney.  I found “The Unofficial Guide to Disney” to be an invaluable resource.  I used their touring plans and cheat sheets, which were almost priceless for us! 

We spent 10 days in Orlando in early June.  It was HOT and Tropical Storm Alberto rained on us a day or two, but we had an awesome time!  Grandma kept up with us, and didn’t take any days off, coz she didn’t want to miss anything.  We were there for Star Wars Weekends at MGM Studios, which my kids just LOVED!!  They are Star Wars fans (my daughter’s puppy is Ani, after Anakin) and couldn’t wait to get their pictures taken with the Star Wars characters.  The kids loved EPCOT most of all.  Grandma is rather gullible, and the Disney characters were all very real to her.  She stood in line with the kids to get their autograph and her picture taken with them.  The characters treated Grandma extra-special so she enjoyed it even more.  One of the kids said “Boy, the characters really like our Grandma!”  It was so very neat to see everybody enjoy the different parts of the parks.  We made lots of great memories, and I have tons of digital pictures to prove it!

I’ve gotten out of the habit of cooking for a month at a time for a variety of reasons.  I decided this month that they really weren’t very good reasons, and I missed the convenience of having lots of meals in the freezer.  I've gotten in a rut serving the same meals too.  So I decided on Tuesday to cook on Friday.  I had to work all my planning and shopping around dentist appointments, middle school orientation and defrosting my large upright freezer.  But the important thing was I was doing it!  Grandma helped me put recipes together on Fri and we got most of them done.  I still have some recipes to do yet this week.  Got one in the slow cooker for dinner tonite, with the rest to go in the freezer. Read posts about our cooking day on the message boards.  

It is such a wonderful feeling to know my meals are in the freezer for the next month, my menus are planned and I don’t have to worry about it!  No more last minute trips to Wal-Mart coz there’s nothing for dinner.  Or spending extra money eating out coz it’s easier.  Why did I ever think my reasons for not putting a month of meals away at a time was a good idea?  The calm and peace I’m feeling about my meals is something I’d forgotten about.  Don’t think I’ll be forgetting that anytime in the future!

We have a new favorite recipe at our house.  It's Spaghetti Casserole, and I got it from my aunt when we went to AL to visit.  The sauce has some chili sauce and Worcestershire sauce in it, so it has a little zing to it that 'regular' spaghetti doesn't have.  

Click here to view/print this recipe!

It also has Cream of Mushroom soup in it, so I'm sure to make it when my kids aren't around.  Even though they've been enjoying it, if they knew it had mushroom soup in it, they would stop eating it.  Go figure!  My son asked me one night as he examined a forkful, "Does this have mushrooms in it?"  Everyone at the table froze, waiting for my answer.  I said "No. Why?"  He said "Oh, I saw something brown that looked suspiciously like a mushroom."  I said "Must have been some meat or spices."  Technically, it's not mushrooms, it's mushroom soup.  Why make my job as chef harder than it is?  

It's a versatile recipe too.  You can make and freeze the sauce, using fresh pasta on serving day.  You can freeze the pasta and sauce together, layering it with cheese on serving day.  Or if you have room in your freezer, layer the casserole in a 9x13  pan and freeze the whole thing.  

One recipe makes two 9x13 dishes.  I was going to scale the recipe down so it made one, but the recipe as is uses whole cans of ingredients.  Half the recipe would leave you with half cans of soup and chili sauce leftover.  Not good!  I hope your family enjoys this tasty recipe as much as my family does!

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