For the Love of Food: Feeding a Family

Feeding a family is both a great joy and a big job. There are so many factors to consider. Family size, family budget, likes and dislikes. How much time can you allot for meal prep and clean up? All of these things are important to consider.

The larger your family, the more planning has to come into play. Meal time looks much different now with four children than it did years ago when we only had one. The more people you’re feeding, the more opinions and requests, likes and dislikes threaten to make meal times a daily challenge.

Additionally, there’s the food boredom that strikes when meals become too repetive. Food is meant to be enjoyed and special. It holds the potential to bring you back in time just as your favorite songs do.

Oh and let’s not forget that we want to ensure the food we are serving our loved ones is also nourishing their bodies. So many of the easy, prepackaged convenience type foods we buy from the store do nothing for us besides fill our stomachs for a time. There’s very little those foods actually do for our health.

Some days your creative juices are flowing and meal ideas come naturally, other days there isn’t a thing in the cupboards or fridge to strike your fancy.

oatmeal

Making mealtime something special and nourishing is possible. It’s not always easy and some days you’ll need to look for inspiration, but take heart, with a little planning and trial and error it can be done.

So how do you get started? 

  • Love food for more than a full stomach. Love the beauty it offers…the nourishment and enjoyment. Food is such a vital part of our lives, we might as well enjoy it.
  • Remember why you’re doing it. You have been given the joy and responsibility to feed your people nutricious and delicious foods.
  • Don’t get overwhelmed and don’t compare yourself to gourmet cooks if you’re just getting started. Start small. Stick with it and you’ll get there.
  • Learn all you can…Pinterest, Youtube, Blogs, Books…there’s a wealth of information at your fingertips.
  • Practice, practice, practice.
  • Give yourself grace and allow yourself to make terrible meals and messes. Even the best cooks and bakers make inedible creations from time to time.

Over the next several weeks I’m going to take you all through some of our “regulars” on the meal plan to offer a few ideas and inspire you. We’ll start with breakfast, then lunch and lastly dinner.

omelette

We’ll also look into some different types of meal planning forms and share recipes for some of our favorite meals.

My hope is that you’ll leave here feeling refreshed and inspired. Ready to cook…and EAT!

 

Chocolate Chip Scones Recipe

scone 2

I have a tasty breakfast treat for you all today! These delicious scones are made from 100% homeground whole wheat flour (though you can certainly subsitute store bought whole wheat flour as well). They taste just about the same as a chocolate chip cookie, just slightly less sweet. Not only are they delicious, they are super easy to make and take only a few minutes to bake. Perfect for a weekend breakfast treat!

 

Chocolate Chip Scones

  • Servings: 8
  • Difficulty: easy
  • Print

scone

2 cups flour (I used freshly ground hard white wheat)

3/4 cup dark brown sugar

1/2 tsp sea salt or pink himalayan salt

2 1/2 tsp baking powder

1/2-3/4 cup of semi-sweet chocolate chips

1/2 cup butter (cold)

101/2 tsp vanilla (pure vanilla)

1 egg

1/4 cup heavy cream (you can substitute milk if you don’t have cream, but the cream does make a tasty scone)

** you may find that you need slightly more cream…after adding the first 1/4 cup, add a tablespoon at a time extra if needed to make the mixture come together**

Step One:

Preheat oven to 400 degrees

Combine all dry ingredients (flour, salt, sugar, baking powder and chocolate chips)

Step Two:

Combine your wet ingredients (egg, cream, vanilla)

Step Three:

Cut in cold butter to the dry ingredients

Step Four:

Combine your dry ingredients and wet ingredients

Step Five:

Shape the dough into a slightly flat circle and cut into eight pieces with a pizza cutter

Step Six:

Bake on 400 degrees for approximately 20 minutes or until golden brown

Enjoy! 🙂

Homemade Butter & Buttermilk

I’ve been baking bread for a long time. The store bought stuff just doesn’t compare. It’s worth the extra time and work every time! So what do you do with a fresh loaf of homemade bread?! You pair it up with some fresh homemade butter, of course! It sounds crazy…making your own butter, I know. A couple of years ago I was a little nervous to try it. If you have a mixer, it’s basically making overwhipped whipped cream! Within a few minutes you can turn a 32 oz bottle of heavy cream into about two sticks of butter. Just make sure to stay by the mixer because it goes pretty quickly and if the mixer is turned up too high it’ll make a terrible mess. I recently stepped away for a “second” to change a diaper and returned to buttermilk splashed all over the mixer, the counter, the floor. It wasn’t pretty.

Here’s what you need:

32 oz bottle of heavy cream

bottle or jar to store the buttermilk in (I reused a bottle from juice)

mixer with whisk attachment

butter dish and parchment to store the finished butter in (I put one in the dish and store the other in parchment in the fridge)

butter 1

Step One: pour the whole bottle of cream into the mixer and set to about medium speed.

butter 2

You can see the bubbles starting to form.

butter 3

Getting close to “soft peak” whipped cream.

butter 4

butter 5

Step two: Here we’re at about overwhipped whipped cream stage. At this point I would turn the mixer down just a little.

butter 6

butter 8

It’s getting thicker now. Not much longer before it starts to separate.

butter 9

butter 10

Step three: it’s separating now and most of the solids will stick to the whisk attachment.

butter 12

Check out that buttermilk! It’s great for biscuits, pancakes, homemade ranch and more!!!

butter 13

Step four: take the butter out of the mixing bowl and work out the rest of the buttermilk using either your hands or a wooden spoon/spatula.

butter 15

Step five: shape the butter the way you like it. Sometimes I leave it like this but most of the time I separate this into two sticks of butter.

butter 16

Step six: pour buttermilk into your jar or bottle. I generally prefer glass over plastic.

butter 17

There you go! Six easy steps to fresh butter and buttermilk!

butter 18

Now make yourself some English muffins and enjoy! 🙂

english muffin