Pinewood Castle

Friday Fall Favorites - Recipes

Everyday Cassoulet

great for families whose children will tolerate beans

1 lb. Polish or smoked sausage, cut diagonally in 1 inch pieces

1 15 oz. can great Northern beans, drained and rinsed

1 15 oz. can kidney beans, drained and rinsed

1 15 oz. can black beans, drained and rinsed

1 15 oz. can tomato sauce

3 carrots thinly sliced

2 onions diced or sliced into rings

2 cloves garlic, chopped

½ cup beef broth

2 T brown sugar

1 ½ tsp thyme

Heat oven to 375.

Mix all ingredients in an ungreased 3 quart casserole dish.

Cover and bake for an hour.

Also works great in the crock pot.

My kids love this:

Lemon Rice Pudding

2 lemons

2 cups Arborio rice

1 cup golden raisins

1 cup sugar

½ tsp cinnamon

¼ tsp nutmeg

½ tsp salt

6 cups milk (works with rice or almond milk too)

1 tsp vanilla

Grate zest from lemon. Cut in half and juice, set aside.

In a heavy saucepan, combine lemon zest, rice, raisins, sugar, cinnamon, nutmeg and salt.

Gradually stir in milk.

Bring mixture just to a boil, reduce heat and simmer 30 minutes.

Stir often.

Remove from heat.

Cover and let stand 10 minutes.

Stir in lemon juice and vanilla.

Thanksgiving Blessings

 . . . and lessons learned.

Such as, if you adjust a cranberry bread recipe to make six loaves instead of one, use six loaf pans, not five. Really. Even if it looks like the batter will fit.

Setting off smoke alarms after the kids' bedtime is not advisable!

At least my other baking projects redeemed me in the eyes of my husband -

Praise God From Whom All Blessings Flow

More Advent Adventures

A friend of mine asked me other day about the book Destination: Bethlehem that was was published last fall. I just learned of it myself, after seeing so many bloggers' recommendations as well as the excellent review in the latest issue of Mater et Magistra.

After considering Jotham's Journey, Tabitha's Travels and Bartholomew's Passage I decided to order Destination: Bethlehem to see if we would like to add this book to our ever-growing advent traditions after hearing that the other books might be a bit on the scary side for young children.

 A book that we have read several years in a row that I can recommend is Mary's Little Donkey and the Flight to Egypt. This sweet twenty-one chapter book was first published in Swedish and translated to English in 1979. The Nativity story is told through the eyes of Mary's donkey, from the time he first joined the holy family, through the birth of Jesus, the Epiphany, the Flight to Egypt and the return to Nazareth. Our children have enjoyed this story from the time they were about four or five. They were all looking forward to reading it again until I told them we would be giving Destination: Bethlehem a try.

The next few days here at Pinewood Castle will be enjoyed with a field trip to Cabela's, grocery shopping, crafts, baking, Enchanted Learning pages, hosting Thanksgiving dinner for grandparents, a visit to the new Benjamin Franklin exhibit at the MHS, a turkey class at the nature center, the putting away of autumn decorations, setting our advent displays and deciding just when to set up our Christmas tree. This will actually be a nice change of pace from last week's activities consisting of one piano recital, two violin lessons, three play rehearsals, two performances of the play Rescue in the Night (Daniel and the Lion's Den) and one First Mass (in the U.S.A) and reception for a friend's brother who was recently ordained for a Benedictine order in Norcia, Italy. Can you tell I am happy to be feeling better and able to get out & about?

Happy Advent planning to you all and a Happy Thanksgiving!

Blessings to you!

Inside Out and Backwards

But hey, gotta give her credit for getting dressed all by herself!

Jesse Tree Ornament Ideas

I can't believe it's been a whole two years since we made Jesse Tree ornaments after the inspiration from a Faith & Family article. (not having many creative bones in my body, I pretty much copied every photo the magazine had to offer!)

Original or not, the children enjoyed this advent activity even more last year and look forward to doing it again!

This explanation of the Jesse Tree comes from Catholic Culture:

THE STORY OF THE JESSE TREE Jesse was the father of the great King David of the Old Testament. He is often looked upon as the first person in the genealogy of Jesus.

In Church art a design developed showing the relationship of Jesus with Jesse and other biblical personages. This design showed a branched tree growing from a reclining figure of Jesse. The various branches had pictures of other Old and New Testament figures who were ancestors of Jesus. At the top of the tree were figures of Mary and Jesus. This design was used mostly in stained glass windows in some of the great medieval cathedrals of Europe. The Cathedral of Chartres (which was dedicated in 1260) has a particularly beautiful Jesse Tree window.

Another development in religious art during the Middle Ages was that of Mystery Plays--drama that depicted various Bible stories or lives of Saints and Martyrs. These plays were performed in churches as part of the liturgical celebrations. One such play was based on the Bible account of the fall of Adam and Eve. The "Tree of Life" used during the play was decorated with apples. (Quite possibly this is also the forerunner of our own Christmas tree.)

Combining the two ideas of the stained glass Jesse Tree window and the Tree of Life from the Mystery Play we come up with our Jesse Tree Advent project. This custom has been used for years to help Christians to prepare for Christmas.

The subject of the Jesse Tree tradition came up the other night when I joined some homeschoolers in the area for dinner and a meeting. Many of these moms were intrigued and wanted to know more so I posted some links on our message board and thought I would share them here too.

• A felt ornament kit
• examples of homemade felt ornaments with scripture references
• A paper ornament kit
• the McCaughrean story book
• the Anderson book with scripture verse reference and devotion

Two years ago when we made the ornaments I did post photographs as we went along, but thought it might be helpful to see them all in one post:

1. In the Beginning (Earth) - Genesis 1:1-3, 27, 31; John 1:1-5, 14

2. The Fall (apple and serpent) - Genesis 3:3-6, 9-11; 1 Corinthians 15:21-22

3. Mother of all Living (Mary) - Genesis 3:14a, 15, 20; Luke 1:26, 28, 31, 38; Revelation 12:1-2, 17a

4. Noah and the Ark (rainbow) - Genesis 6:5-8; 7:15-18; 9:8, 15-16

5. Blessing to Abraham (camel) - Genesis 12:1-3; 17:5; Hebrews 11:8, 12

6. Sacrifice of the son (lamb) - Genesis 22:1-2, 9-13

7. Joseph in Egypt (colorful coat) - Genesis 37:3-5, 8a, 18-19, 23, 28

8. Passover (doorway and blood) - Exodus 12: 3, 5a, 6b-8, 11-13

9. The Ten Commandments - Exodus 20:1-4a, 7a, 8, 12-17

10. The Promised Land (cluster of grapes) - Genesis 17:7-8; Numbers 13:1-2a, 17-18a, 20, 23,27

11. The Bronze Serpent - Numbers 21:6-9; John 3:13-15

12. Jonah (whale) - Jonah: 1:15-17, 2:1-3, 7-10, 3:2-3a, 5

13. Ruth and Boaz (sheaf of wheat) - Ruth 1:16; 2:2, 8, 10-12; 4:13-14

14. David and Goliath (slingshot) - 1 Samuel 16:1, 13a; 17:3-4, 8-9, 45, 47-49

15. God's Forgotten Scroll is Found (scroll) - 2 Kings 22:2, 23:1-3

16. Stump of Jesse - Isaiah 11:1-5, 10; Acts 13:16, 22-23

17. The New Creation (lion and lamb) - Isaiah 11:6-10

18. Prince of Peace (dove and crown) - Isaiah 9:2, 6-7

19. Good Shepherd (staff) - Ezekiel 34:2b, 4-5, 10-12, 15a, 16a, 23-24

20. Suffering Servant (cross) - Isaiah 53:4-7, 9, 12b

21. The New Covenant (heart and writing) - Jeremiah 31:31-33; Hebrews 9:13-15

 

22. Bethlehem - Micah 5:2; Luke 2:4-7

23. Exile and Persecution (fiery furnace) - 2 Kings 17:23; Daniel 3:19, 21, (Az 1,26,) 28

24. Return to Jerusalem (brick wall) - Nehemiah 1:3; 2:18; 6:15-16; Revelation 21:10-14

25. Christmas Star - Numbers 24:17-19a; Matthew 2:1-6, 9-11

26. Light of the World - Psalm 27:1-3; John 1:9, 8:12

27. Angels Proclaim the Miraculous Birth 

28. The Birth of Jesus - Luke 2:8-14

Note: versions of the Jesse Tree readings and symbols vary. I based ours off of these. If you check out the Faith & Family link, be sure to click on the links to other fantastic ornament ideas!

Daddy's Girl

What's your favorite color?

"Ello"

What's your second favorite color?

"Boo"

What's your third favorite color?

"Daddy"

Quote for the Weekend

I know our children are candy deprived when they mispronounce the names of treats. It took forever to get my daughter to call Whoppers by their rightful name instead of "Whuppers". The latest took place the other night when she was sorting through her Halloween candy and announced her decision to have one of her "Three Mus-Skeeters".

I thought we were done with mosquitoes for the year!

More Fall Favorites

Fettuccine with Bolognese Sauce

from Real Simple

very good, very rich, serve with red wine and artisan bread

Takes a couple of hours – start early and enjoy the smell and a glass of wine while it simmers.

The sauce makes a double recipe:

2 T olive oil

2 yellow onion, diced

6 stalks of celery, diced

2 carrots, peeled and diced

8 cloves garlic, minced

½ pound pancetta, chopped

3 pounds of lean ground beef

2 C dry white wine

2 C whole milk

2 6 oz cans of tomato paste

2 14 ½ oz cans diced tomatoes

¼ tsp red pepper

4 T fresh oregano or 2 T dried

2/3 C fresh flat-leaved parsley, chopped

5 tsp kosher salt

½ tsp black pepper

¼ tsp ground nutmeg

½ C grated Parmesan

Chop the veggies.

In a Dutch oven over medium heat, heat the oil.

Add the onion and saute 2 minutes.

Add the celery, carrot and garlic. Saute 5 minutes.

Add pancetta and cook 5 minutes more.

Add the ground beef and cook until browned.

Add the wine, milk and the remaining ingredients and simmer 45 minutes.

Serve with fettuccine and sprinkle with Parmesan.

Apple Cake with Caramel Glaze

from Real Simple

3 ½ sticks of unsalted butter, divided

1 ¼ C sugar, divided

1 ¼ C brown sugar, divided

3 eggs

3 C flour

1 tsp baking soda

3 tsp cinnamon

½ tsp nutmeg

½ tsp salt

5 granny smith apples, peeled, cored and diced

1 ½ C chopped pecans

2 ¼ tsp vanilla

½ C heavy cream

For the cake:

Chop the apples.

Heat oven to 325.

Mix 3 sticks of butter, 1 cup of sugar and 1 cup brown sugar for 3-5 minutes.

Add eggs one at a time.

Combine dry ingredients in another bowl. Stir into egg/butter/sugar mixture.

Add the apples, pecans and vanilla.

Transfer to a buttered and floured 9x13 pan.

Bake 50 minutes.

Poke holes in the cake with a toothpick. Let cool 10 minutes.

For the glaze:

In a saucepan over medium heat, heat the remaining butter and sugars with a pinch of salt. Cook, stirring for 2 minutes. Add the cream and bring to a boil. Cook, stirring for 2 more minutes. Pour the glaze over the cake. Serve warm.

Friday Fall Favorites - Recipes

My Husband's Favorite

Very Creamy Potato – Cheese Soup

from Moosewood

(I make this for his birthday)

6 T butter

4 cups onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and chopped

2 carrots, chopped

6 cups vegetable or chicken broth

2 tsp dill

8 oz cream cheese

3 cups milk

2 cups shredded cheddar

salt and pepper

Set out cream cheese to soften.

Chop vegetables.

In a large pot, saute the onion and garlic in butter until onions are translucent.

Ass potatoes and carrots and saute 5-10 minutes longer.

Add the broth and dill.

Simmer until all the vegetables are tender.

Cool.

In a blender, puree the vegetables in batches with the cream cheese and milk.

(I use a wet kitchen towel as a blender lid if the soup is still a bit hot)

Put blended mixture into another soup pot.

Season with salt and pepper.

Stir in cheddar and reheat gently.

Squash Soup

from Parents Magazine

1 T olive oil

2 onions, diced

¼ tsp cinnamon

¼ tsp ginger

1/8 tsp nutmeg

2 cans chicken broth

1 baking potato, peeled and chopped

12 oz squash (1 ½ to 2 cups)

2 T maple syrup

¼ cup half & half

Saute onion in olive oil 3 minutes.

Add seasonings and saute another 2 minutes.

Add broth, potato and squash.

Bring to a boil, reduce heat and simmer about 15 minutes until potato is cooked.

Cool 10 minutes.

Puree in blender using a wet kitchen towel as a lid.

Add soup back to a pot and reheat gently.

Stir in syrup and creamer.

FYI - Virtual Homeschooling

Our area homeschool store periodically sends out an email newsletter and the most recent news included this tidbit that I thought might be helpful to share:

5. Nancy's Notes - We have recently had a rash of parents visit the store for help after becoming disillusioned with "homeschooling". The problem was that they weren't really homeschooling - their children were enrolled in "virtual" (or K-12) at-home schooling programs. These government-funded, public school programs are just that - public school at home, not homeschooling in the true sense. While new homeschoolers may be looking for guidance and even free curriculum, this option offers them none of the freedoms they had envisioned as home educators. Several of the limitations created by these programs include:

• Government-selected curriculum vs. customized for your individual child
• Requirement to log attendance and hours in line with public attendance laws
• Requirement to submit samples of work to school authorities
• Oversight by a teacher, leaving the parent as the "learning coach" only
• Complete elimination of all faith-based material
• Inability to participate in any other public school activities at your local school
• Obligation to fulfill state testing and grad standards requirements
• Inability to study subjects as a family as all subjects are grade specific

All of this results in much longer school days vs. true homeschooling. We encourage anyone considering enrolling in a virtual at-home program to first explore the other options and support available. When considering your true goals in bringing your children home, we believe that you will not be satisfied by the reality of what public education at home has to offer. You really can do this without government oversight, and we're here to help!

I know some families use the public school homeschooling program and are happy with it, yet this store obviously has seen some dissatisfied parents and a video I saw at the MACHE conference put out by the HSLDA compared this government effort to a Trojan horse, aimed at growing more invasive over time. What is your experience?

Wordless Wednesday

Scenes from Martinmas

 

 

 

 

Turkey Time!

Basic Roast Turkey

Thaw in fridge for 3 days. Let stand at room temperature for 1 ½ hours.

Position rack in lower 1/3 of oven. Preheat to 425°.

Remove giblets and neck. Rinse turkey and dry with paper towels. Trim off fat. Season inside and out with salt and pepper. Put 2T of poultry seasoning inside and rub 2T of butter outside. Put 2T of herbs inside.

Roast 30 minutes at 425°.

Roast another 1 ½ hours at 325°.

Roast yet another 1 ½ hours basting every 15 minutes until meat registers 170°.

In the meantime:

Place giblets and neck in a saucepan with another 2 C water and ¼ C wine. Simmer 30 minutes. Add 2T butter and some salt and pepper. Use this to baste turkey.

Transfer turkey to carving board and tent with foil 20 minutes.

For the gravy:

Put fat drippings in a fat separator.

Place roasting pan over medium heat on the stove and add drippings. Add some chicken stock and scrape the bottom of the pan. Add some flour mixed with water and simmer a few minutes to thicken.

Impromptu Cookbook Project

It seems I am constantly reorganizing here at Pinewood Castle! Just when I finally arranged a monthly file file system I started typing up my Circle Time Plans (which I need to finish, bty) and most of the crafts and recipes I had filed were transferred to that notebook. Trouble is, I don't like hauling my Circle Time notebook to the kitchen all the time so I decided to arrange my favorite recipes into seasonal 3 ring binders with page protectors.

This is also why I have been posting recipes - I am typing them up from recipe cards and magazines pages so that I can print them out for these notebooks. It's easy enough to copy, paste and share over here!

I figure I can print them out for my children when they fly the coop as well as bridal or baby shower gifts. I have also been doubling most of them as I go since our family has grown. This way we have leftovers or a second batch for the freezer.

I started out by moving them to a cardboard pocket folder a few months ago. I think the binders will be much better. Now I just need several more packages of page protectors!

Here's what I have so far:

The Fall Favorites and Winter Warm-Ups hold feast day recipes in the front, every day soups, stews and baked dishes in the middle, and desserts in the back third, and Thanksgiving in the very back. Recipes using apples, pumpkin, squash, beans, potatoes and cranberries go here.

Advent & Christmas/Winter Celebrations are my special recipes for feasts that fall from December through the end of Lent. This is also for Christmas cookie recipes, Liturgical Teas, Christmas and New Year's meal ideas and other seasonal treats. 

Meatless Meals are for Fridays, fast days and Lent. We don't give up meat for all of Lent, but do try to increase our meatless meals. This one holds plenty of soup, pasta, seafood and bread recipes.

Spring Specials will hold everything from Easter through about June. Asparagus, rhubarb, lamb, mint, lemon, stir-fry, salads and stove-top recipes have found a home here. 

I started Summer Cooking months ago to hold recipes using summer berries, zucchini, greens, salads, corn and tomatoes. I am also putting no-bake meals and grilled foods here.

I hope this helps us in our efforts to eat more seasonally and locally. I also hope it helps me find what I am looking for and better remember what we have eaten in years past!

More Fall Favorites

Butternut Squash Casserole

Parents Magazine Nov. 2009

this is a great way to use up that squash we bought from the farmer down the road before it starts getting soft

1 butternut squash, peeled and cut into ½ inch cubes

4 tsp olive oil

½ tsp salt

1 lb. elbow pasta

4 T butter

4 T flour

3 C milk

3 ½ C shredded cheddar, divided

Preheat oven to 375. Toss squash with oil and salt in a zip-loc bag. Spread on foil lined tray. Bake 30 minutes or until tender. Set aside.

Cook pasta for 2 minutes less than package directions. Drain and place in a bowl with the squash.

Melt butter over low heat in a saucepan. Whisk in flour, cook 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally.

Add 3 cups of cheese and stir until melted. Stir cheese sauce into pasta and squash. Spoon into a 9x13 or bigger casserole dish and sprinkle on remaining cheese. Bake 10 or 20 minutes. Serves 12.

Cranberry-Orange Apple Crisp

the cornmeal gives the topping an interesting and crunchy texture

Topping:

½ C flour

½ C cornmeal

½ C sugar

½ C brown sugar

1 stick butter (½ C)

Fruit:

Lots of apples, like 14 cups or 6 lbs, peeled and sliced

2 C fresh or frozen cranberries

4 T sugar

4 T grated orange rind

6 T orange juice (2 T more than ¼ C)

Preheat oven to 375.

Combine topping with a pastry blender until crumbly.

Combine fruit and the rest in a large bowl and toss well. Spread in a 9x13 or larger baking pan and sprinkle with crumb mixture. Bake 45 minutes or until golden brown.

Quote for the Weekend

“A great marriage is not when the ‘perfect couple’ comes together. It is when an imperfect couple learns to enjoy their differences.” ―Dave Meurer