Gathered and Growing

It’s been several months since I’ve gotten to do a monthly Nourish and Savor. Life got busy. Busy with the day to day, hobbies, baby growing, and cooking/baking in between moments. I don’t want to miss out on featuring the yummy food we had during those months, so I will be combining it for a Spring Edition. Starting where I left off, with February, which technically is not a spring month, but I want to still include it. I will highlight a couple dishes from each month.

February

• Breakfast Sandwiches: Fresh milled flour English muffin breakfast sandwiches. I’ve been making these for a couple years now and one of my go tos. You can’t beat the taste of fresh milled flour. Full of nutrients and such an easy and quick breakfast to take out of freezer for busy mornings. It was close to Valentine’ s Day, so I thought it would be cute as heart shaped, but of course, you can’t tell after baking.

• Glass Noodle Jars: One of those recipes I saw while browsing and made a great lunch for a few days. It’s so pretty in the jar and versatile. Dressing on the bottom, edamame, glass noodles, chicken, raisins, carrots, topped with sesame seeds.

• Granola cookies: An assortment of ingredients combined to create a cookie, perfect when paired with chia pudding or a dollop of peanut butter. I used oats, hemp hearts, applesauce, dates, ground flaxseed, pumpkin seeds, dried mango, and walnuts. I don’t remember the exact measurements.

• Lego lunches: The extension office held a Lego Lunch N Learn. Freeze various foods in the molds, then when ready for lunch or dinner, pop out the foods you want (example: chicken, corn/rice, beans for tacos). I had already been freezing Lonnie’s purees in molds, and I thought it would be cute to call it Lego Lunches too–just picking out a few purees for his lunch.

March

• Chicken Essence Soup: We were still having a few cooler days and this soup was so nourishing. You basically add everything to a large pot (I used my dutch oven) and let it cook, without adding any water! The juices from the apples and cabbage, plus chicken, break down, forming a rich broth. Recipe found here.

• Sourdough Pizza: I tried making deep dish style pizza with sourdough focaccia. I think next time, I’ll add less dough to the pans since it rises so much. Nice to keep in the freezer when doing multiple batches. Also wanted to try out my new pizza stone!

April

• Venison dinner: The last of Jordan’s deer. I was going to eat chicken nuggets if I didn’t like it, but I think I surprise myself every time I cook venison. It was so tasty and flavorful. I paired it with herbed butter, butternut squash, quinoa, broccoli, and caramelized onions.

Early May

• Coming Soon
• Nourish and Savor
• Twelve Months of Motherhood: What I’ve Learned, Loved, and Lived Through
• The Taste of Summer
• Nine Months of Motherhood: What I’ve Learned, Loved, and Lived Through