Recipe: Turkey Gizzard Pot Roast

This is a gizzard.

 

"Um... I see the picture, but... seriously, what's a gizzard?" You may be asking yourself.

Its kind of like a birds set of teeth. I know, it looks nothing like that, but let me explain.

(photo credit)

A gizzard is a unique lil organ than many (all?) birds have to assist them in the digestion of their food. As you may or may not know, birds don't have teeth and as such tend to simply swallow their food whole or at best, cracked in twain. If the birds tried to digest such large pieces of hard food, such as seeds, they would at best hardly get any nutrients from it, and and worst have a killer case of constipation. So birds will go eat small bits of rock and gravel which they will temporarily store in their gizzard where this muscular organ effectively "chews" the food that the bird has already eaten by grinding it amongst the bits of gravel. Neat, eh?



Now that you've had your biology lesson for the day I'll let you in on the question of the day "So what?". So what? I got 15lbs of turkey giblets for a rockin price thats so what!

First of all, I freakin love turkey. Secondly, growing up I have fond memories of going to the store and getting a package of fried chicken gizzards. I don't know if its because I live in a less ethnically diverse part of town now, or if that was some now antiquated hold over from the Wild West but they're tough to get right now. (Incidentally, here is a great lil recipe for Fried Gizzards in Buttermilk Brine to appease either your curiosity or in my case, nostalgia.)

(photo credit)

At Sprouts turkey giblets were for sale for $1.99/lb which isn't terrible for meat in general, and certainly isn't bad when you consider the fact that the organs are nutrient dense (especially livers). However, thanks to a little perseverance, the owning of a food-safe bucket and asking nicely, we were able to get 15lbs of turkey giblets for a mere $0.99/lb. Not too shabby and its also edifying to know that we're stocked to fulfill one of our Catholic patriotic food rules, namely using "cheap cuts of meat."

Inexpensive, nutrient dense, delicous meats? Whats not to love? Well, since the gizzard is a muscular organ used to grind food it has a tendancy to be very tough, plus there is a significant amount of connective tissue. What do you do with tough meat full of connective tissue? Did anyone say potroast?!

Without further ado: Turkey Gizzard Pot Roast.

Ingredients:
2-3lbs Turkey Gizzards
2 tablespoons Coconut Oil
1 cup Poultry Stock
1 teaspoon Poultry Seasoning
1/4 teaspoon Salt
1lb Sweet Potatoes
1 large Onion
4 stalks of Celery

In a 4-6 quart cast iron dutch oven brown Gizzards in hot Coconut Oil. It is important that you use a cast iron dutch oven because the lid needs to be heavy enough to create a hot, stewing atmosphere inside of the pot without letting heat and moisture escape.

Combine the 1cup Poultry Stock (since we had some left in our bucket o' giblets I just used 1cup of blood) Poultry Seasoning and Salt. Pour over Gizzards and bring to boil.

Meanwhile, peel and cube Sweet Potato, cut Onion into wedges and cut Celery at a bias.

Add half of vegetables to meat. Place in 300 degree oven for 3 hours or until tender, adding water occasionally if necessary.

At this point all of the sweet potatoes should have effectively broken down and, along with the now liquified fat and connective tissue from the gizzards, created a delicious gravy.

 

Add remaining vegetables and return to oven for 30 minutes or until sweet potatoes are fork tender. Serve on a platter and enjoy the deliciousness that ensues.

Due to the nature of organ meats, gizzards actually have a somewhat beefy taste (eg. minerally and mildly metallic) I won't pretend that this is a recipe that would fool anyone into thinking that they actually were eating beef pot roast but I do think that this is a splendid way to introduce "cheap cuts" of meat into your family's diet without having to convince anyone to eat it.

Pork and Pumpkins Are So Appetizing!

Pork and Pumpkin with Bacon and Red Wine sauce, sprinkled with Roasted Pepitas and Pecans!

We went to a party Saturday night, and I promised to bring something.  I was going to make chile, but someone else was already bringing 18 pounds of meat.  So I thought that was covered.  Instead, I made these delicious, incredible, completely invented appetizers. They were awesome.  They were amazing!  They were a huge hit!  And they were pretty to boot.  You should make them for your next fall party- Halloween, All Saint's day, Oktoberfest, or Veteran's Day anyone?  Thanksgiving too!

What do these things all have in common- other than being delicious that is?

 Ingredients-
1 pie pumpkin
1-2 lb pork roast, fat trimmed, cut into 1 inch chunks
1 package nitrate/nitrite free bacon, cut into 1 inch pieces before frying
About 1 tablespoon ground cinnamon
About 1/2 tablespoon ground cumin
Salt and freshly ground black pepper  to taste
1/2 cup red wine
2 tablespoons organic sucanat or other dry sugary thing like rapadura, etc.
Roasted Pumpkin seeds or Roasted Crispy Pecans

What?  You don't keep a pumpkin peeler in your drawer?

 Step 1- Peel your pie pumpkin.  I have several from the garden, but this one was from the store and was a "Baby Bear" pumpkin.  Our Dachshund likes to eat our pumpkins out of the garden, so we're having to fence off the remaining few in an attempt to get them to ripen without becoming Dog Food.  Anyway, peel your pumpkin with an ordinary pumpkin peeler.  If you don't have one of those, a potato peeler will do.

Save the seeds!  But for more immediate use than usually suggested

 Step 2- Cut your pretty peeled pumpkin in half (the easy way is easier- don't try to fight the stem).  Then scoop out the seeds and save for roasting later.  Cut the pumpkin flesh into chunks about the size of the top part of your thumb.  It's finger food, you know?


Here's my pumpkin chunks on the roasting pan ready to go.  I added about half a stick of butter, sliced up all over the place, and a few pieces of fat from the piece of ham I used- just for flavor.  Lard would probably work well here, but I don't have any.

Step 3- Sprinkle salt, pepper, and cinnamon over the whole thing, then stick in an oven preheated to 415.  Roast the whole thing until they are tender but NOT mushy.  20 minutes did it for me, but it will depend on the size of your thumb- ahem, I mean pumpkin chunks.

(Step 3 1/2- fry your bacon.  Cut the bacon into 1/2 inch strips before frying- it'll go faster and be easier in the end.  Don't let them get too crispy- then you can't put them on the toothpicks!  You can do all this while you're chopping and roasting, so whenever you want to make your bacon is fine by me, as long as it's before....)

Step 4- Cut your pork roast up into similarly thumb-like portions.  You could roast along with the pumpkin, but I was afraid that they would take different amounts of time, so I pan fried them in the bacon fat that was left over from cooking the bacon  Which turned out beautifully.  I added salt, pepper, cinnamon and cumin powder to the meat before sauteing.  Then you're left with this-

Pan full of beautiful "Pan Scab" and some bacon pieces

 Step 5- Use that delicious pan scab!  This is the technical part.  Make sure you wait until your pumpkin and pork are done for this part.  Mine was sitting next to me on the stove when I did this.  Don't let it go far!  Make sure the pan is super hot, then add about 1/2 cup of red wine and 2 tablespoons of sucanat (or any dry sugar- don't know about honey, if you use it let me know how it works).  Stir, Stir, Stir like crazy!  Get all that delicious goo into the wine, and let the wine and sugar get nice and thick.  When it starts congealing just a little, take it off the heat and pour it over the roasted pumpkin and cooked pork immediately.  It's too good too wait!  Plus, if you do, you won't be able to pour it.

Just about ready- it's bubbling, but as long as you keep stirring, it won't burn

YUMBO!!

Step 6- Prep.  Take your toothpicks and repeated puncture a piece of pumpkin, a sliver of bacon and a piece of pork.  Over and over until your serving plate looks like this-

Then Sprinkle your roasted Pumpkin seeds over top, and maybe a few roasted Crispy Pecans, if you'd like.  Pecans make everything better to me, so I did.  It just gives you something to scrap the plate with when the meat's all gone.

 Step 7- ENJOY!

A close up of the finished product- pumpkin, bacon, and pork- amazing!

Surprise!  My husband makes funny faces when things are delicious!

Linking up to GNOWFGLINS

Linking up to Real Food Wednesdays!

Make It!- Making booze the ol' fashioned way.

*disclaimer, or something* Every state/city/locale has different laws concerning making alcohol as a private citizen. Usually because the governmental body in question has a vested interest in tax revenue that they are afraid they'll miss out on. I'm no expert on the law, so before trying this at home, do whatever research necessary to cover your hiney.

Anyway, today I made wine, or at least began the process of its making. Join me in my messy and enlightening journey:

Step one: procure many many grapes.

As luck would have it my younger sister (whom we obtained grapes from at the beginning of our last experiment as well) has grape vines in her backyard that are very well established, as they are older than me, and possibly my mother (they're gramma's old vines). This time around we harvested something like...65lbs. I confess that I didn't weigh them, but it was two big ol' boxes that seemed heavier than a 50lb box of clay. You can use any grape really, each will give a different flavour and each will have a different sugar content which effects alcohol content etc. I really don't recommend just going to the grocery and buying bulk grapes when they go on sale though because most of the "food grapes" we eat aren't really sweet enough to make a decent wine (let alone any pesticides/waxes/irradiation they've been subject to, but thats another rant altogether). The best bet is actually growing your own grapes, which I hear are remarkably easy to do, but need a few years before you're getting dozens of pounds of fruit. I dunno though, try it, prove me wrong.

Step two: smash said grapes.

There are many ways to smash grapes. Fancy wine presses, which are like $175 bucks, so nuts to that. Juicers, which for legit ones aren't cheap either, plus you have to take all of the grapes off of the stems and seed them,  something I just couldn't justify spending my time on. Food processors which work for some fruits like crabapples (look for our upcoming guest post on DynoMom about our crabapple cider and vinegar adventures) but beat up grapes too much and thereby release too much grape skin flavor/bitterness. Or getting a big open vessel, dumping your grapes into it and squishing them under foot. With those options how could we do anything but make a big fun mess, right? Honestly, it was a ball, if you've never stomped grapes, I highly recommend it. Next year I will try my hardest to get a couple hundred pounds of grapes by asking neighbors, friends etc. and having a big grape stompin' party. (stay tuned...)

My feet.

Charlotte does her part.

Even Bea joins in!

Step three: procure yeast.

There are lots of cool yeasts, for this project I'd recommend either an ale yeast or if you want the final product to be a little more dry, a champagne yeast. Either option is like... 75cents or something, so its not exactly going to break the bank to go with a "fancy" yeast. Maybe its because I already went to the trouble of pressing the grapes by hand (well...foot) and may as well go all out with old school techniques, maybe its a profound self-sufficiency statement to fight "big yeast business", or maybe its because I love unique local phenomena (ie.making pots from local clay) whatever the case I decided to go the route of wild yeasts.Oh, also maybe because its easy too, since the yeasts already existed on the grapes when I smashed 'em. The only thing to keep in mind is that wild yeasts are unpredictable. They could be awesome, they could be terrible. Either way you'll get alcohol, but yeasts strongly affect the flavour of your wine. In our case if it turns out badly, we'll just make the wine into vinegar and call it a victory, but of course we didn't have to buy our grapes...

Step four: ferment.

How long it takes to ferment your wine has everything to do with heat and the amount of sugars in your juice. If you want to be savvy you can use a hydrometer to test the specific gravity of the juice at the outset to know precisely how much sugar there is, and subsequently how much alcohol there will be. I didn't. Instead I went with the tride and true "ferment it till it stops bubbling" approach. How alcoholic will it be? No idea, frankly I don't have any reason to care since I'm not bottling it for sale nor am I intending to use to to sterilize wounds on the battlefield. The small bit of technology that I did decide to use is a water airlock to allow the wine to offgas while neither causing the jug to explode nor allowing unwanted mold spores, bacteria or foreign yeasts (like from Britt's kombucha) in. These valves are something like 75cents maybe a couple of bucks if you get the elite version. The rubber stopper that it goes into is maybe another dollar if that much.

All good winemakers need someone to test the juice.

Step five: bottle.
We'll talk about this later after the fermentation is done, but in our case rather than transfering several gallons into individual wine bottles for aging we're just going to cap the jugs we are using for the fermentation. If I get really industrious I might tap the wine into some swing top bottles, but I'm not even going to attempt corking or any such fancy contrivances as that.

The local brewery store that we patronize sells a home wine making kit for $165.00, and juice concentrate for wine making for around $100. Admittedly if you popped for all of that you'd be able to make 6 gallons of wine, rather than my measly 2 so we'll say that an equivalent price for the wine we are making would be...*crunches some numbers* something like $83.00. Honestly, if you got the kit and the concentrate you'd likely make some very nice wine. But I'm too frugal, too well connected with resources, and too non-wine snobby to bother.

Now for our cost breakdown since my brain is still on "urban survivalist"mode from last month.

Grapes: free. (this would have been by far the largest cost, thanks gramma and lil sis.)
Smashin' apparati: free (between borrowing our friend's father's 10gal crock and 15 minutes of exercise)
Yeast: free (and with literally no effort on my part to boot)
Carboy/jug(s): free (we used re purposed cider jugs, which will work for both fermentation and storage)
Airlock: I dunno, say 75 cents (though I actually already owned this, so I didn't go out and buy it anyway)
Rubber stopper: um. a dollar (again, already owned it)

Hopefully by Christmas I'll have 2 gallons of delicious delicious wine thanks to old timey techniques, friends, family and a couple hours of work, oh and $1.75.


                                                                Linking back to

  

 Simple Lives Thursday

and

Real Food Wednesday

Party Recap- Homemade Crackers

So my attempt to not spend any money on this party didn't work out so good.  But I made a really good attempt.  And my favorite success was my homemade crackers!  I found a really good recipe here, and I tweaked it a bit for what I wanted to use it for- cheese and liver pate (which I didn't get a picture of because I forgot to put it out until after the party started).  So here's what I did-

Homemade Sweet Rosemary Crumble Crackers

2 1/4 c. whole wheat flour
1 tsp. Real Salt or kosher salt
1/2 tsp ground black pepper
1 tsp. dried rosemary, crushed
8-10 Tbs. butter
¼ c. water
¼ tsp. vanilla
1 Tbs. honey
salt and crushed rosemary for topping
Preheat the oven to 410.

Add the dry ingredients with the spices to your food processor and pulse a few times to mix, then add the butter and process until it forms a crumb.  (If you don't have a food processor, use 2 table knives or a pastry knife to incorporate the butter to a crumb) Mix water with honey and vanilla only as long as it takes to make a dough.

Then I tried two different methods to bake them.  First, I used a pizza stone.  Actually, I used an old kiln shelf that was broken, which is made from a similar clay that commercial stones are made from.  (More on this later) I rolled the dough nice and thin out on the floured stone directly while the oven was pre-heating.  Then, using a pizza cutter, I made cuts to form square crackers.  This made extremely deliciously crispy, delicate crackers.  EXCEPTIONAL!  But there were 2 problems.  First, your stone has to be completely dry or they will stick! Mine did, and I had to let it cool and dry over night in order to get the offending crackers off. Second, if you only have 1 stone, doing the second batch can be a problem.  I perfected the technique last night, but for Monday, i had to use a cookie sheet for the rest of the crackers.  A cookie sheet gives you slightly less crispy and more doughy crackers- they have less "crunch" and more "munch".  still good, and probably ideal for something like hummus.  again, i rolled the dough out directly on the floured sheet, but couldn't get it as thin because of the sides of the cookie sheet being in the way.

To reuse your stone, you have to be super careful.  First, using a metal pancake flipper, remove the crackers a few at a time to a waiting cooling area.  the carefully remove the ROCKET HOT stone and rest it somewhere safe- I have tile counter tops and that worked nicely.  Slip the already rolled out dough onto the hot, hot stone with the spatula, and using the pizza cutter, quickly score it into cracker sized bits.  Then back in the oven  until they're crispy delicious.

I left out a time- that's because it depends on the thickness of your cracker, and the heat of the stone you're working on or the cookie sheet.  I found that with the cookie sheet, it took just about 10 minutes.  With the cold stone, it took a good 10 minutes as well, and with a hot stone it was more like 6-8 minutes.  It might take longer for your, or less time, so I recommend letting them cook for 5 minutes undisturbed, and then checking on them every minute or so until you figure out how long it will take for your oven and baking apparatus.

On Pizza Stones

I've never owned a pizza stone, but always coveted them.  I was seconds away from buying one a few months back, when he noticed it in the cart and chastised me- "you know I can make that, right?"  It's true, baking/pizza stones are nothing but bisqued clay (meaning they didn't get all the way to temperature and are still slightly porous) that is UN-glazed. 

Then Joey mentioned to me that he had a broken piece of kiln shelf (which is what your mugs and bowls get placed on in the kiln that gets heated up to 2300 degrees!)  That is the ULTIMATE pizza stone.  The kind of clay that it's made out of has such a high melting point that only an industrial kiln can even MAKE it (Joey, how hot does it fire to?  thousands of degrees, I assume. Joey: Yea, um. something like 3,200 I think).  So it's great at retaining heat.

So if you can find an old kiln shelf- broken ones work fine as long as they're a big enough piece, great!  Just make sure that you scrap all the old kiln wash off (which keeps glazes from sticking to it) and that any glaze spots that are on it have an "off gassing" point that is well beyond your oven. Most do, they usually fire to at least 1000 degrees.

If you don't have a ceramicist husband like me, you can also use unglazed ceramic quarry tiles often found at hardware stores.  You can also special order a hand made one through our Etsy Store.  Just because he never made one for me doesn't me he wouldn't for you!  And think, he could put your family name indented on the top so that all your bread comes out with your own personal signature!  How cool!

Finally, I'm going to be playing around with this recipe a lot in the next couple of days- I'm in love with it!  But Joey and I have pretty much cut grains out of our diets except for treats, so I'm going to try making almond flour and coconut flour crackers and see how that works out!

Next- Homemade Cocktail Sauce- it's so simple you'll scream for joy!

Linking back to GNOWFGLINS Simple Lives Thursday.

Great Jello Jigglers! It's alive!

This is a video of the most recent batch of homemade chicken stock after it set up over night in the fridge.  As I was about to dip the measuring cup in to pour it into jars for freezing, I realized it wasn't going anywhere!  I was able to dig it out eventually-it was exactly the consistency of jello- but only after I took a fun video for you to watch!

Chicken stock is easy to make.  Simply save all the bones and bits from your leftover chicken dinner, and maybe some raw bits too (I had a few backbones in there from when I split a few whole chickens to grill and chicken necks).  If you have access, which I do not currently, add some chicken feet for added jello-ocity!  I keep all my bits, along with some onion skins, carrot peelings and celery hearts in a freezer bag in the freezer, and after the bag gets full, into the crock pot it goes!  Add water (pure if you can) just to cover the bones, and maybe a dash of salt, set it on high for a bit, then low over night and through the next day (making sure it never dries out) and there you go!

(you can add apple cider vinegar and let it sit for a few hours before starting the crock if you'd like, but I haven't found this to make much difference)

To "clarify" it I line a plastic colander with cheese cloth (actually, I use some old fashioned diapers, you know pre-prefolds, that I inherited from my mother's stash.  Works just as well) and place that over a large mixing bowl to catch the deliciousness.  Let everything drain through the cheese cloth, and then let the stock sit overnight if you'd like, or use it right then if you can't wait!

So now you have a delicious, and extremely nutritious addition to all your soups, to cook rice beans or other grains in, to saute veggies in- the possibilities are endless!  My husband raves that my stock is so good, you don't even notice if the soup doesn't have any meat in it!  In fact, in this recipe I only used maybe half a cup of chicken (even though I call for a cup, I just didn't have that much) but we couldn't tell the difference.

This is a great money saver- why buy canned stock at the store that doesn't have half the nutrients when you can make your own!  I want to step up to vegetable, fish and beef stock, but haven't gotten that far in my journey yet.  Maybe soon!  But for now, enjoy the jiggle.

Introducing "Yumbo"

Mommy Bowl and Toddler Bowl (half way through lunch when I thought to take a picture of them)

 Today we had Chicken and White Bean soup for lunch.  What a delicious idea!  Charlotte wants to share her new favorite dish with all our favorite readers.  Enjoy!

Mommy made soup for lunch

Let me think

I'll get this chunk of beans and meat right here...

Steady, steady...

Open wide!  I hope this is good.

Surprise!  Wow! This is YUMBO!

Getting every single drop

Keep licking, there might be more on there.

That was so good it deserves a smile- but not at the expense of getting that last drop.

Still smiling, still licking.  Really, there's more in your bowl, you know.

I think she'd rather have a straw.

Mommy Bowl and Toddler Bowl both empty- YUMBO!

By the way, those are some of Joey's bowls.  If you'd like a set yourself, you can order anything you want over at our Etsy store.


Yumbo Chicken and White Bean Soup
(serves 4 lunch portions, or stretch it to feed 6) 

1-2 Tbsp butter
1 small onion, chopped
1 small clove garlic, if desired, smashed.  I didn't use it this time, but would next time.
3 stalks of celery, chopped
handful of celery leaves, also chopped
about a cup of leftover roasted chicken.  We roast chickens whole and then leave the leftovers in the fridge for a weeks worth of meals like this.
3 cups of homemade chicken stock, or at least 1 cup stock and the rest water, or add water to make it stretch a little if you have more people.
2 cups of White Beans, soaked overnight in 4 cups of water
teaspoon salt, and some fresh ground pepper

Add to each bowl
1/4 cup of shredded parmesan cheese
dollop of sour cream


Saute the onions and celery and celery leaves in the butter in a soup pot.  Add a pinch of salt after they've cooked for awhile, but not too soon or they'll just be soggy.  Add the garlic at the end and saute for a few minutes, but not too long.  You don't want it to brown.

Add chicken stock, chicken and any needed water to make the amount you'd like.  Add some ground pepper and let it cook for half an hour.  Add the beans, and cook 40 minutes to an hour, or until the beans are cooked but still firm.  Sprinkle parmesan and a dollap of sour cream on each bowl and enjoy!  YUMBO!

(**Yumbo was a term originally coined by Joey while Charlotte was beginning to eat solids, and we would use her Bumbo chair as a high chair.  Joey would sing Charlotte her Yumbos in the Bumbo song while he fed her her applesauce.**)

**This post was shared on Kelly the Kitchen Kop's Real Food Wednesday on 9/21/2011**

Ceci n'est pas une recipe

This was going to be my first recipe post.  But it's not.  So DON'T do what I did.
 
Neither Joey nor I were feeling very hungry tonight.  Probably a combination of getting over strep throat and dreary, cold weather.  But we have a toddler, so dinner is not optional around here.  If Charlotte doesn't eat dinner, she wakes up at 2 in the morning begging for "eat its".  Not a good midnight snack experience for anybody.  So here's my "nobody wants dinner recipe":

By the way, Dyno-mom, you may want to look away for this one!  I can hear the text messages dinging at me from the future!

"Cookies" for dinner?

Take 1 acorn squash, roast it at 400 degrees for an hour.  Turn off the oven, leave the squash inside and forget it.  Until the next day when you need to roast peanuts.  Say "whoops!" To yourself, then put it in the fridge.  Forget it for several more days.

Pull said acorn squash out on the evening in question.  Beat 3 tablespoons butter into the squash with a hand mixer. 

As you're cutting up butter, listen to your daughter fussing and whining, and allow her to eat a tablespoon of butter straight off the stick.

A pinch of salt maybe?  Think about just making acorn squash mash and adding cheese.  Decide not to because your toddler is begging you for cheese.  Add honey instead.

Now listen to your daughter beg you for honey until you finally give in and give her a spoonful.  Now you get to listen to her beg for more "honey spoon" all evening!

my pantry, in great state of disarray

The Baby will start screaming at this point, practically throwing herself out of her (very illegal) perch in the Bumbo on the counter top.   (No, really, she didn't almost fall, I swear)  Go nurse for 15 minutes or so while your husband gives water to the toddler who dumps it all over the kitchen floor.

Look in the pantry, find nutmeg, and coconut flour,  decide to make cookies for dinner.  that should appease a toddler bent on honey, right?  And healthy-ish too!

Mix squash mixture with 1 1/2 cups coconut flour, some homemade vanilla, some cinnamon, some chopped candied ginger and walnuts... sounds good, right?

While you're putting away the spices in the pantry, be sure to find the bag of REAL coconut flour.  The mystery substance you just added to your "cookies" is definitely not coconut flour.  hmmmm.... what could it be?  What did I buy recently and forget to transfer from the grocery store bulk bag?

Arrowroot powder?  Really?  Did i just put 1 1/2 cups of arrowroot powder in my child's dinner?!?!

Quickly add 1 cup of real coconut flour, but not in time to save the first batch of cookies that's already baking in the oven.  Oh dear.

During the second batch of cookies, find the REAL arrowroot powder in the pantry.  You KNEW you didn't buy 5 pounds of it!  Still unsure of the mystery powder floating in your pastry thick cookies, you turn to your husband.

mystery flour cookie

"Oh, that's the white flour we keep around to thicken sauces and stuff."- he must have forgotten to put the label tag thingy back on.










Well, this is no longer a healthy dinner then i guess.  But maybe they'll turn out ok?

OH!  Whoops, you forgot an egg!  I bet you could add it to the 3rd batch, right?

3 batches- first one on the left with just the mystery powder, second in the middle with added coconut, 3rd with an added egg.

In the mean time, heat up the leftover cheesy brown rice you made a few days ago for the fussy, hungry toddler.  Give her a few spoonfuls, along with a "cookie".

Charlotte is offered a cookie

Now, take a guess what Charlotte had for dinner?

She picks the rice over the cookie

And I heated up the leftover Salmon Chowder we had for dinner the night before.

The "Cookies" will now be relabeled "Dog Treats".  That is, if THEY will eat them!


***Linking up with Real Food Wednesdays with Kelly the Kitchen Kop