It has been quite a while since I have posted. My life got complicated and got better all at the same time. I was very overweight and unhappy and decided to take a break to focus on me. Since that time I have lost about 100 lbs (I may post before and after pictures some day) and have gotten active. I am now running, lifting weights, and started karate with my sons. You may ask why I tell you this….. It is because I have changed my focus in life which has changed my cooking. I am still as busy if not more so than before, but still desire to prepare great tasting meals for my family, but don’t have the time I wish. With a hard-working husband and two fast growing boys, salad isn’t going to cut it.
So the focus of this blog is changing a bit for now. I will still be trying new recipes, but all will need to meet certain criteria for the next few months as I experiment with each.
1. Did my family like it (still most important)?
2. Does one portion blow the calorie count for the day?
3. Was it made with more healthy ingredients such as less fat and sodium?
4. Is it quick to prepare for the busy?
Occasionally, I will still post the great cookie or muffin recipe because I won’t be able to resist, but not as often. I look forward sharing to this new experiment/experience. My first few recipes will be slow cooker and/or freezer meals.
As you have probably read in previous posts, one of my sons can’t have corn products such as corn meal, corn starch, and corn syrup. So I have been reading different recipes for a substitute to use in recipes that call for corn syrup. This recipe I have had the most success with, the texture is as thick and doesn’t through the flavor of the final product off.
- 2 cups white sugar
- 3/4 cup water
- 1/4 t. cream of tarter
- 1 pinch salt
- Add all ingredients to a medium sauce pan. Bring to a boil stirring constantly.
- Reduce heat to a simmer and cover for 3 minutes to get sugar crystals off of the sides of the pan.
- Uncover and simmer, stirring often, until it reaches soft ball stage.
- Cool and store in a covered container at room temperature up to 2 months.
- To test for soft ball stage, fill a glass with tap water. Drop a drop of mixture into water. It should stay together until bottom, then do a look like a soft ball on the bottom. (A little squashy, not a hard round ball).
This past weekend my family went to a local blueberry festival. So much fun! I got to taste a variety of products made with blueberries such as spice salsa, honey, and jams. I came home with a flat (12 pints) of blueberries. So the next few posts you will notice have a common theme, blueberries. This first recipe that I will be posting is the first one I tried with my supply of blueberries. It was a great success. I am very excited to continue to try new recipes with blueberries. Such a great fruit and full of goodness. They are loaded with antioxidants, good for cholesterol….. Enjoy. Just a fair warning though with summer here, as fruit becomes available to get fresh from farms or able to be picked, you will notice more recipes with a common fruit theme. So here is to summer and fresh fruit!
Welcome to my adventure in cooking. About a month ago, I decided I was tired of my regular recipes that I made all the time for my family (husband, 2 boys ages 4 and 2). I decided I needed a new menu. So for a month, everytime I cooked, I made a new main dish or side dish I had never made before. I posted some of those recipes on facebook at requests from others with a desire for new recipes. That month of making new recipes made cooking fun, and dinner enjoyable. I am now making about 2 new recipes a week.
All said and done, I have started a blog to share my successful recipes, my experiences cooking with 2 young boys (always an adventure), and any tips or tricks I learn along the way.