I was talking with my mother on Friday and we got to talking about keeping a record of what we eat especially when it comes to how we use the foods we forage. I've been struggling a little with this blog because I haven't found a good way to share how we survive the month with our food budget. I have shared recipes and grocery budgets but that doesn't touch the day to day ways we stretch our food and the mistakes we make. Starting this week, I will be sharing our daily menus as well as recipes and tips. It may need some tweaking so please be patient while I figure out how best to share this information.
Sundays are a family dinner day and consists of a sort of potluck centered around a theme or main dish. Currently, we are down to just us and my dad. Sometimes we get more family and weird combinations as people just bring something to share.
This Sunday we wanted to do something Irish in honor of St Pat's day but no corned beef. My mother had given us a roast that she found in her freezer - she wasn't quite sure what it was or what condition it was in but we're forever scavengers so we gladly took it.
We got our Bountiful Baskets on Saturday. In the basket we had - romaine lettuce, tomatoes, spring onions, some kale looking leafy green (that no one was able to identify), potatoes, granny smith apples, 2 english cucumbers, carrots, oranges, melon, and 2 cabbages. I think that was everything.
We centered our meal around the roast and his basket (since it's really just him, he likes to use it when we eat with him). We cooked the roast in the crockpot for 6 hours. We had covered it onion soup I had made weeks before (we froze the excess). It was amazing. My dad made a salad of lettuce, shredded carrots, chopped cucumbers and tomatoes. Then he grated Cougar Gold Cheese over the top. Then he chopped up a cabbage and sauteed it with garlic and soy sauce. We microwaved some potatoes while I made a gravy out of the onion soup (1/2 stick butter, 1 cup flour and all the soup). We finished the meal with some cupcakes my father made (cake mix, frosting and grated coconut).
That was dinner. I had made breakfast late in the day so we only had the two meals.
Breakfast was Peppered Bacon and Pear Scones. We have some overly ripe pears that need to be cooked so you'll be seeing a lot of pear dishes this week. I had come across a recipe for Peppered Pear Scones and thought they would be wonderful with the peppery bacon I had purchased this month. These have no added sugar and just a touch of fat making them fairly healthy and super tasty.
Peppered Bacon and Pear Scones
2 cups chopped over-ripe pears (removing core and seeds but leaving skin)
2 cups whole wheat white flour
2 teas baking powder
1/4 teas baking soda
4 slices thick cut peppered bacon
1 TB Molasses
1/4 cup milk
Bake bacon in the oven (lay bacon on a cooling rack over a cookie sheet) at 350 until crisp. Meanwhile make batter. Add flour to a bowl with baking powder and baking soda. Beat in eggs and molasses. Mix in pears, taking care not to break them down too much. Using scissors, cut bacon into 1/4 inch pieces and drop into bowl. Add 1 tablespoon bacon grease, try to get the meat drippings and extra pepper in the process. Mix thoroughly. Drizzle in milk, 1 tablespoon at a time until the batter is wet. Pour onto a baking sheet and smooth out until an even 1/2-3/4 inch. The batter will be rather wet.
Bake at 375 for 10-15 minutes or until cooked through. Serve warm with butter.