In the bustling kitchen of a homeschooling family, amidst the flurry of flour, the sizzle of the stove, and the laughter of children, something magical happens. Cooking becomes more than just a means of sustenance; it becomes a gateway to learning, creativity, and spiritual nourishment. In Cooking Up Faith, we'll explore a collection of delicious and nutritious recipes designed to delight the taste buds and feed the soul of your homeschooling family.
The Benefits of Cooking with Kids
Cooking together as a family isn't just about putting food on the table; it's an opportunity to cultivate lifelong skills, foster creativity, and strengthen bonds. From measuring ingredients to following recipes, children learn valuable math and reading skills in the kitchen. But perhaps more importantly, they learn about teamwork, patience, and the joy of sharing meals with loved ones. As Proverbs 22:6 reminds us, “Start children off on the way they should go, and even when they are old they will not turn from it.” By involving our children in the cooking process, we lay a foundation for a lifetime of healthy eating habits and family togetherness.
When the demands of homeschooling leave little time for elaborate meal preparation, simplicity is key. Explore a variety of family-friendly recipes that are not only delicious but also quick and easy to make in my Comfort Food Recipes Book as well as in my Quick And Easy Lunches eBook on Teachers Pay Teachers. From hearty soups and salads to one-pan wonders and slow cooker meals, these recipes are designed to fit seamlessly into your busy homeschooling routine. With wholesome ingredients and simple instructions, you can nourish your family's bodies and spirits without sacrificing precious time or energy. To really save yourself some time and energy, I recommend a meal planner likeLiving Plate RX. It makes planning, prepping, and shopping a week of healthy meals – even for specific diets – a breeze.
Faith-Filled Kitchen Conversations
As you gather around the table to enjoy your delicious creations, let the conversation flow as freely as the food. Use mealtime as an opportunity to discuss faith, values, and life lessons with your children. Share stories from the Bible that relate to the ingredients or dishes you're enjoying. A wonderful resource to get you started is my God Created bundle on Teachers Pay Teachers. Remember to ask open-ended questions that spark meaningful discussions about God's provision, gratitude, and the importance of sharing with others. And above all, savor the moments of connection and camaraderie as you break bread together as a family.
Embrace the Power of Shared Meals
Cooking is so much more than just a chore; it's a labor of love that nourishes both body and soul. As homeschooling families, we have the unique opportunity to turn our kitchens into classrooms, where lessons in math, science, and history are infused with the aroma of homemade goodness and the warmth of family togetherness.
As you know, my husband is a cook, and I am a dietitian. An interesting thing about cooks is that they are great at cooking regular foods. However, they're often not so good at baking. This is because when a chef creates something in the kitchen, it's a little bit of that and a little bit of this. In other words, the amounts aren't exact.
This Does Not Work So Well in Baking
For example, when baking a quick bread, it's important to carefully measure the flour as well as use the correct tools, including the appropriate measuring cups. You should NEVER use a glass Pyrex-style measuring cup to measure dry ingredients. (See first picture above). This is because you need to be able to flatten the top of the cup. (See third picture above). You can't do this with a glass measuring cup, so you'll end up with an approximate amount which you don't want when baking a high-quality product. You should always use a dry measuring cup to measure dry ingredients. For example, cups similar to the ones in the second two pictures, for greatest accuracy. Personally, I believe you should sift the flour prior to measuring as well for the lightest product. Another important thing to remember is that if you just dip the measuring cup into the flour instead of scooping it/spooning it into the cup, you will most likely end up with too much flour and a heavier product.
Whole Wheat Vs White Flour Baking
This becomes even more crucial when you are using whole wheat flour. When you exchange all-purpose flour with whole wheat flour, I highly recommend you weigh the flours. For example. If your recipe calls for 1 cup of all-purpose flour and you want to exchange it with whole wheat flour:
Weigh 1 cup of the all-purpose flour.
Rather than measure out the whole wheat flour, simply weigh it until you get the amount you need. The amount will be slightly different, and most of the time the whole wheat flour will be heavier.
My husband has been a bit stubborn about paying attention to me when I try to explain this to him. As a result, he has created less than delicious baked goods time and time again. When we first got married, Ron was using glass measuring cups to measure his dry ingredients. Not only that, but he was using the dip method. So, of course, when I asked him to switch the all-purpose flour with the whole wheat flour, he ended up with a flat, heavy, not so tasty product.
He began using the correct tools. However, he has not been exacting in his measurements. So, after years of him making inferior baked products, I finally convinced my husband to actually weigh four different flours so he could see for himself what I was talking about.
As my husband was conducting this little experiment yesterday, it occurred to me that this is an example of true science. Observing the evidence rather than depending on another person's word is what science is all about. 🙂
I highly recommend you do this with your kids (or husband) or some other lucky person so that you can teach them a thing or two about baking.
So, back to the experiment. Ron carefully measured and weighed 1 cup each of four different kinds of flour:
All-Purpose Enriched Flour
White Whole Wheat Flour
Stone-Ground Whole-Wheat Pastry Flour
Stone Ground Whole Wheat Regular Flour
The results are in and even I am surprised by the results.
Ron used the standard scientific method including using my handy-dandy FREE scientific method sheet found here.
Here are the results of our experiment:
All-purpose enriched flour – 124 grams
White whole wheat flour – 120 grams
Stone-ground whole-wheat pastry flour – 129 grams
Stone ground whole wheat regular flour – 134 grams
I was shocked to realize that the white whole wheat flour is actually LIGHTER than the all-purpose flour. I would never have guessed this!
This is SUCH a good example of how important actual observation is when forming a conclusion.
So, to sum it up:
When baking, if you carefully measure and use the correct tools, you will be much more likely to create a high quality finished product.
When switching out all-purpose flour with whole wheat flour, if you weigh the flour rather than measure it, you are more likely to get a satisfactory product.
White whole wheat flour (this is simply another type of wheat) is actually lighter than all-purpose flour, and thus, is an excellent substitute for all-purpose flour.
When you use white whole wheat flour, you will get more fiber, magnesium, vitamin B6 as well as any phytonutrients that are removed in the all–purpose flour.
Thus, you now know one of the secrets of high-quality whole wheat vs white flour baking.
In case you are interested in going a little deeper into this subject, I did an internet search to see what else was out there. I found an awesome website (see below) that goes into detail as well as discusses another variable–how the brand you are using can also affect the weight of the flour.
Looking to go vegan, vegetarian, or just increase your intake of plant-based foods? Great news… you have tons of options to get you started on making a veggie burger from scratch.
Start by exploring the shelves of your grocery store's freezer section.
You'll find burritos, frozen prepared vegetarian soups, veggie burgers, meatless nuggets, veggie stir-fries, Indian entrees and much more. You don't have to rack up a grocery bill stocking up on these prepared foods… but checking them out will inspire your at-home plant-based protein creations made from scratch.
You will also find some good quality alternate protein sources like this in your supermarket’s produce aisle.
Tofu in varying levels of firmness, tofu hot dogs, veggie nuggets, seitan, and other magical meatless food sources can help when you're trying to eat meatless but need sustenance in a hurry.
TIP: Base your own homemade veggie burger and veggie nuggets recipes on what you find pre-packaged in the store.
The best part of this is that your own homemade veggie burgers will not contain unwanted extra ingredients like MSG, dextrose, and various addictive powders that they add to packaged foods to make them look and taste better and cause us to want more of them.
So how do you make veggie burgers from scratch?
It takes some advance preparation, but you can do it! If you typically use a pressure cooker to spring dried beans to life and make into a nutritious meal, then this will be step one.
But if you don't have the time or energy to cook dried beans you can easily find canned beans on your grocery store shelves. Canned beans have already been cooked and are waiting to be added to your recipes. Most grocery stores have a canned veggie aisle that is packed with selections, and that includes beans and legumes! For example, black beans, pinto beans, garbanzo beans, kidney beans, and butter/lima beans!
TIP: Rinse the beans before using them to lower sodium content AND to reduce the amount of gas causing carbohydrates.
So, step one of your homemade veggie burger or veggie patty recipe would be to get a source of legumes or beans.
Let's say that you simmered up a pot of lentils on the stove. Maybe you even added all of the flavorings like garlic and onion, some oil and some herbs, salt and pepper. Even leftovers from a lentil dinner that you already made as a porridge style meal can become veggie burger patties which will lend some excitement to the week's dinner and lunch rotation.
Also precook a whole grain such as brown rice. There are other grains to try, but brown rice works well because of its gelatinous consistency. Also, the small grains stick together very well when formed into a patty along with the beans.
So, mix together about 2 cups of beans or legumes to 1 cup of rice or adjust to your own preference. Then add ingredients to give it flavor and texture such as minced garlic, minced onion or chopped onion, and a variety of spices plus salt and pepper.
What kinds of spices should you add to your homemade veggie burger?
Well, if you would like an Indian flavored veggie patty, then add your favorite garam masala or yellow or green curry powder. If you're going for southwestern or Mexican flavor, then add some chili powder, paprika, oregano and onion powder.
If you enjoy Mediterranean flavors, you can add basil, thyme, garlic, parsley, and rosemary.
So many options! You get to choose with what to season your veggie burgers. That's one of the best things about scratch cooking!
Next, you'll want a fat component which will typically be a nut or seed oil. It can be anything from olive oil to sesame oil to sunflower oil. You only need maybe two tablespoons along with the rest of the ingredients mixed in.
Of course, you will need something to help the burgers stick together. If you are vegetarian but not vegan, then you can simply crack a couple of eggs in and then sprinkle breadcrumbs which will form your vegetarian protein patties.
To make these homemade veggie burgers, fry them in hot oil; a couple of tablespoons is enough. Cook for 3 to 4 minutes on each side in a frying pan on the stove top.
You can also bake your veggie burgers. To minimize the amount of oil you use, you can put your oil in a spray bottle and coat the bottom with avocado, olive, or other oil. You can also spray the veggie burgers with oil to help aid browning and crispiness. Place in a 375-degree oven and let it cook for about 6 minutes, then flip to the other side and cook for six more minutes or until cooked to your liking.
Veggie burgers made from scratch can be frozen and used for a quick lunch or dinner.
In the same way that it is very convenient to simply reach into your grocery store's frozen foods case and grab veggie burgers in a box, you can pre-cook and then freeze your homemade veggie burgers the same way. We do this every time we make garden burgers. Since making from scratch can be time consuming and messy, and you only have to clean up once!
It's helpful to separate your pre-cooked veggie burgers with wax paper before packaging and freezing. This is so they don't stick to each other when you attempt to thaw them out and cook them. You will want your veggie burgers to retain their shape and avoid developing freezer burn if possible. An affordable vacuum sealer can help with that. My husband LOVES his vacuum sealer.
Stay tuned for information on how to use tofu in recipes to add protein and more!
There are three (3) types of fats and oils. But what is the difference, and are some all “bad” and some all “good?”
Not really. It's all about balance.
The word “fat” is a general term, the scientific term being “lipid.” Lipids include natural oils, waxes, and steroids. All oils are fats, but not all fats are oils.
Let me explain.
Oils are fats that are liquid at room temperature, because of a higher percentage of monounsaturated and/or polyunsaturated fats. The “unsaturated” part is what makes them liquid. Fats are solid at room temperature because of having a higher percentage of saturated fats.
There is no oil or fat that is strictly saturated or unsaturated. All oils and fats are a combination of saturated and unsaturated parts.
The more saturated a particular fat is, the higher the melting point. “Melting point” refers to the temperature at which a substance will melt. For example, butter has a melting point of about 90 degrees F. This is why butter is solid at room temperature. On the other hand, olive oil, which becomes partially solid in the refrigerator (40 degrees F), will melt once you put it at room temperature, around 70 degrees F.
Are some fats healthier than others?
The unsaturated fats are more “heart healthy.” However, our bodies need some saturated fat to be healthy. Thus, limiting your saturated fat to 10% of total calories from fat is considered optimal.
Another crucial point is that certain types of polyunsaturated fats are anti-inflammatory. For example, the omega-3s are anti-inflammatory. In contrast, the omega-6s are proinflammatory, if there are too many of them in the diet. The ratio is important for good health. An ideal ratio of omega 6 to omega 3 is about 4:1. Thus, omega-6 fats are essential, but balance is important.
Below is a list of fats/oils that are categorized by the type of fat they are primarily composed of. Fats are not composed of all one or the other. For example, olive oil has 10 grams of monounsaturated, 1 gram of polyunsaturated, and 2 grams of saturated fat. Olive oil starts to get solid in the refrigerator. Canola oil, on the other hand, has 9 grams of monosaturated, 4 grams of polyunsaturated, and 1 gram of saturated fat. Thus, canola oil stays liquid in the refrigerator.
Sources of Mainly Saturated
Butter
Coconut Oil
Lard
Beef Fat or Tallow
Shortening (Artificially Saturated using a scientific process known as “partial hydrogenation”)
Best Sources Monounsaturated
Olive oil
Canola Oil
Avocado Oil
Nut Oils (Almond, Cashew, Macadamia, Pecans)
Peanut Oil (peanuts are classified as legumes/beans)
In a future article, I will go more in-depth about each individual type of fat. All fats are essential to good health.
I will also discuss in future articles the differences between Omega-6 and Omega-3 oils. They are both important, but ratio DOES matter.
The anti-inflammatory properties of Omega-3s can be therapeutic in treating children with autism and ADHD, especially if they are deficient in the diet. Stay tuned for more…
Other Posts of Interest by Homeschooling Dietitian Mom
The holidays have looked a lot different the past couple of years. The great news is that holiday parties, school concerts, family gatherings, shopping, and vacations are starting to pick up, though with some restrictions remaining for many of us. This probably means you are busier this year. This is great after being cooped up the past couple of holiday seasons. However, it also means less time at home.
It is always nice to have some new ideas (or reminders of the old ones). So here are 3 Time Saving Kitchen Hacks for the Holidays to help deal with the time crunches that are likely to occur at some point in the next couple of months.
3 Time Saving Kitchen Hacks for the Holidays
1 – Go Semi-Homemade
As you know if you've been following me for a while, we are very pro-cooking around here. However, sometimes taking shortcuts can turn a potential take-out night into a total kitchen win. For example:
Grab a rotisserie chicken and incorporate it into soups or chilis or tacos so you can reap the benefits of high-quality protein without spending extra time cooking it.
If you're limiting grains, you can shred the chicken and stuff lettuce leaves with a squeeze of lime for lunch or dinner.
Buy pre-chopped produce, especially those hard-to-manage vegetables (ahem, squash) that are more time-intensive to prepare. Toss with a tablespoon of olive oil and roast for a side dish or added to salads during the week.
Batch cooking is an efficient way to keep up with your healthy eating goals no matter what time of year. There is a good chance you have already done some batch cooking in the past. If not:
Batch cooking is essentially cooking more than what you need in the moment so you can take advantage of having all of your cooking tools and gadgets out (read: it’s way more efficient!). For example, we often chop up the broccoli, bell peppers, carrots, and wash fruit so that it will be ready to go. This truly increases our intake of fruit and vegetables in addition to saving time in the long run.
Batch cooking shouldn't be confused with leftovers, because batch cooking refers to pre-prepping one component so you can repurpose it later.
For instance:
Need rice or quinoa for your Monday night meal? Make a large batch so you can easily incorporate it in salads and grain bowls all week long.
Making hard-boiled eggs? It takes the same amount of time to make six as it does to make two. Enjoy as a snack, crumble into salads, or mash with some avocado.
Baking sweet potatoes? Make a few more than you need, and you’ll have the base for an easy, customizable lunch ready to go. You can also purée or mash the flesh for baked goods and use in place of pumpkin in a recipe.
Is your least favorite part of cooking the cleanup? I get it! Simplify your life by searching for one-dish meals to seriously cut down on time spent doing the dishes. Here are a few to get you started:
Roasting your favorite protein with seasonal produce is a tasty no-fuss way to incorporate a few servings of vegetables into a meal.
Still learning how to use your Instant Pot? Now would be a good time! Click here for a great help for this.You can get frozen proteins to the table fast with this safe and simple pressure cooker.
A simple 12-minute recipe: frozen protein [like chicken thighs] + favorite jarred tomato sauce + a jar of olives = yummy cacciatore that will have everyone running to the table for dinner. If you use plant-based protein, like dried chickpeas, just soak the dried beans overnight and be sure they are covered with fluid [jarred sauce + some broth] before cooking in Instant Pot.
Can you think of any other kitchen hacks? Write a comment below. I would LOVE to hear your thoughts and experiences. I am still learning every day! You can also email me at: Debbiesuerd@RD-Mom.com
Do you wish you could replicate some of the fun meals you have enjoyed at restaurants? Eating dinner at home does not have to be boring. Meals that taste great and are fun to eat need not become a long and complicated project. You also don't have to spend a lot of money to prepare foods for your family that rival restaurant quality fare. Keep reading for how to make DELICIOUS dressings and dipping sauces at home!
Let's Get Creative with Condiments
You're probably thinking that to make food like what you would get served in a restaurant requires that you run out for all kinds of complicated ingredients.This is not the case! In fact, if you get into the habit of stocking some basic ingredients, you can whip up all kinds of tasty and exciting sauces and dressings to liven up any meal.
Pantry Essentials
Here are some staples to keep on hand when you want to turn an ordinary meal into something creative and fun.
Mix all ingredients. You may need to warm the honey slightly by popping it in the microwave for a few seconds. Use a rubber spatula to transfer to ramekins for dipping chicken fingers or other fun foods.
How to Make Spicy Mayo:
Spicy mayo is a fun way to kick your fries up a notch with a zesty dipping sauce. You can also spread it on your sandwiches or have it with sushi.
Start by sauteing the onions in a saucepan. Add all other ingredients and stir well. Bring to a boil then reduce heat. Simmer for about 20 minutes. Use a basting brush to mop your homemade barbecue sauce over chicken before grilling. You can also bake it in the oven if you like.
How to Make Italian Dressing at Home
¼ cup olive oil
1/8 cup red wine vinegar
One smashed garlic clove
One teaspoon dried thyme
One teaspoon black pepper
Combine all ingredients in a glass jar and cap tightly. Shake well. Let your dressing marinate for at least a half an hour before serving it with a fresh salad. Shake again before each use.
How to Make Homemade Cocktail Sauce
Feeling like a shrimp cocktail? Whip this up in a hot minute.
Heat an oven to 500°F (260°C) and line a baking tray with aluminum foil. Roast the peppers (whole) for about 20 minutes, or until nearly blackened on all sides. Remove from the oven and either wrap the peppers in aluminum foil or place them in a sealed bag and allow them to steam for a few minutes.
In the meantime, toast the almonds in a dry pan over medium-low heat, until golden brown. This will take about 5 minutes, take care not to burn the nuts. Set aside.
Now unwrap the peppers and remove and discard the skin, stems, and seeds.
Place the flesh of the peppers into a food processor or blender along with the toasted almonds, olive oil, lemon juice, garlic, salt, and chili flakes.
Blend until creamy and smooth then taste and adjust the flavorings, adding more lemon, garlic, salt and chili flakes to taste.
Once cooled, store this salsa in an airtight container in the refrigerator for 5-7 days.
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