Thursday, February 23, 2012

Thursday's Kitchen Cupboard 02/23/12

Not going to bore you with my mundane meals for this past week.  Have been a bit under the weather with a cold and haven't really stuck to the planned menu but then that isn't totally unusual however.  We did pretty much stick to the challenge of eating from the pantry and freezer and not going to the grocery store.  I think the only thing we bought this week was milk and apples.

I did however add to the pantry this week.  Made a big batch of spaghetti sauce with canned tomatoes from the pantry.  However the peppers were bought a couple of weeks ago and needed to be used before the spoiled so none from the freezer.  Basil did come from the freezer.

 The beginnings of the sauce
The finished product on its way to the canning jars.

Also made 3 pounds of breakfast sausage from the trimming from an untrimmed pork loin that I purchased a couple of weeks ago.

Most of this week has been spent on breakfast food for my brother.  I now have to be sure that he is getting enough protein in the morning for breakfast so have been working on that.  He does not eat a lot of things including eggs if he knows he is getting eggs.

Had left over bread from the weekend and lots of eggs I bought when they were on sale for $.99 a dozen so French toast was in order for the freezer.

Made a batch of English Muffins.  Love to make them they are so quick and easy, cooked up Canadian Bacon from the freezer and added a slice of cheese he now has a breakfast sandwich in the freezer that goes from the freezer to the microwave real easy.

Am off to town today to buy a container big enough to brine the piece of pork loin I have to make Canada Bacon.  This will be a first so should be interesting.

English Muffins
Yields: 9
1/2 cup milk
1 tablespoon white sugar
1/2 (.25 ounce) package active
dry yeast
1/2 cup warm water (110
degrees F/45 degrees C)
2 tablespoons melted
3 cups all-purpose flour
1/2 teaspoon salt
1. Warm the milk in a small saucepan until it bubbles, then remove from
heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In
a small bowl, dissolve yeast in warm water. Let stand until creamy,
about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups
flour. Beat until smooth. Add salt and rest of flour, or enough to make a
soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit
cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with
cornmeal and set the rounds on this to rise. Dust tops of muffins with
cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on
each side on medium heat. Keep baked muffins in a warm oven until all
have been cooked. Allow to cool and place in plastic bags for storage.

I do make my dough in the bread machine.

Don't forget to visit our host for today's Thursday Kitchen Cupboard, Spring Garden Acre , and see what others are sharing for the week.


  1. That breakfast sandwich is making me hungry and lunch is still an hour away!

  2. Jody, I think I read that comment from you quit often. I do feel the same way cooking it all and it ends up in the freezer for my brother. However if I ate what I cook all the time, even weight watches wouldn't let me through the door.

  3. I could go for some bacon right Everything looks great I am going to have to try and make English muffins...we love them but usually get store bought!

  4. You will have to post how you make the Canadian bacon. I don't think I'll ever try it but would be interested in knowing how its made. I do buy it a lot because we like it with poached eggs.

  5. ""Not going to bore you with my mundane meals for this past week"". WHAT!!! Wilderness, no way are your menus boring!!!! I have to admit that I go to your blog, "GROWING AND COOKING" every Thursday afternoon for cookin' inspiration. Not just cooking, but reading about the many things you do and accomplish make me try harder to be worthy of the time and space God has given me. Thank you for the time you spend sharing with us.

  6. Your cooking posts are always very interesting and informative. You set a great example how everyday meals can be made from items we grow and have on hand - or purchase economically.

    Breakfast is one of my favorite meals of the day - no fuss but always delicious.

  7. Mrs. P, English muffins are very easy to make and so good.

    Marcia, will let you know how the bacon comes out.

    DD, Thanks, I enjoy cooking and sharing with others if they are interested. Promise next Thursday I will have some menus but they may be a little strange as I am not following the schedule this week. The freezer on my side by side refrig is just bulging as I keep bring things from the big freezer up and then not using them so it will be a search and seizure this week to eat what ever we find in there and make it into a meal.

  8. Thanks Laura. You posted while I was posting. Hope you read my comments I just made to DD. Should be a real creative week. I don't do breakfast but DB has to and I don't expect him to have my bad habits about eating meals.