My Once A Month Cooking (OAMC): September 15, 2011

Thursday, September 15, 2011

September 15, 2011

Well tonight was C O L D!!! here, good soup weather. So, I decided to make homemade Potato Soup. Roy was wanting some biscuits, so I also made homemade buttermilk biscuits and made some homemade butter out of some cream that was about the expire, and added some honey to it, for honey butter.

For the potato soup!!!    Now I will tell you that I have removed all the calories and all the fat!!! ha! ha!

peel a desired amount of potatoes. Since it is just Roy and I and I don't eat much and Roy is cutting down, I peeled one potato. (size of a baking potato)
dice a small amount of onion
cover with chicken broth and bring to a boil. Boil until potato is fork tender (meaning that the fork goes through a potato piece with little resistance). Drain, reserving the broth.

melt 2 tablespoons butter in saucepan. Add 1 or 2 tablespoons flour and stir until all the flour is moistened. Add 1 cup heavy whipping cream.    Stir to incorporate all flour/cream mixture. As soon as it is bubbling, add more cream and chicken broth, alternating between the two...to reach desired consistancy.   Pour in potatoes. Heat to bubbling and add 1 tablespoon butter and salt and pepper to taste.

tonight I heated up some cheddar wursts in my cast iron skillet until they heated through. I then chunked it up and added it when I added the potatoes to the cream mixture. I also have added corn in the past...quite tasty! Usually I add either ham or bacon (mostly bacon as I always have that on hand) instead of the brats that I added tonight.

While the potatoes were boiling, I made up the biscuits

2 c. sifted flour (bread flour is best)
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
1/3 c. Crisco
1 c. buttermilk

Sift together dry ingredients. Cut in the shortening with a fork or pastry blender, it will be coarse crumbs. Add buttermilk all at once and stir until the dough follows the fork around the bowl. Turn out and knead only 5 to 6 times. (Too much handling makes them tough.) Roll to about 1/2 inch thick. Cut with round cookie cutter or glass (cup) dipped in flour. Place in greased pan. Brush gently with melted butter. Bake at 375 to 400 degrees for 10 to 12 minutes. When baked, brush again with melted butter.

there you have it. Our calorie free/fat free dinner! (hahaha)

For dessert we had peach cobbler with a dollop of ice cream! Me I was too full to have any. hehehehe

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Introduction

Have you ever felt overwhelmed by deciding what to prepare for a meal? I know I have. Many times. Especially our evening meal when our three children were growing up. Then one day I stumbled across a program called "Once A Month Cooking" (OAMC) and thought I'd give it a try. It was a lifesaver and I loved it. I did it for years, from the time my youngest was in preschool until he was in the 8th grade. I don't remember why I quit, just that I did. When I was doing the OAMC back then I prepared a lot of full, complete meals and froze them, entree, side, and dessert. The only thing I had to actually prepare for the meal was the vegetable or the potatoes. For those of you not familiar with the OAMC program, I will try to explain it to you here. This blog is to try to help you see what it takes, how to do itm give you ideas and how much fun you can actually have. OAMC is the ultimate do-ahead dinner preparation technique. The secret of the OAMC technique is that you cook all your dinner main dishes for a month (or two weeks or even a week) in one day, freeze them, and enjoy eating tasty food, every night without the hassle of lengthy meal preparation. In this blog, I will try to provide the menu we use, shopping lists and recipes. You do not have to have organizational skills, nor do you have to be a good cook to successfully accomplish OAMC. What you need to expect and plan to is: Take a longer-than usual shopping trip, preferably the day or night before your cooking day. Spend the bulk of your month's food budget on this shopping trip (saving money over the course of the month) Cook with a partner or two or three, like I do, for maximum fun and efficiency. Cook half a day for a two week cycle, a full day for a month cycle. Love the freedom and possibilities this will bring to mealtimes. Enjoy family building times around the table and like us, the time we cook together. Take the stress out of having company for dinner I suggest for the first few time you do the OAMC to try to do the two week cycle. Then when you get the feel of the "system" advance on the full month if that is what you want and have room for the food. Also in this blog I will frequently give you suggestions of what to serve with a certain recipe. Please feel free to email me with any suggestions and question syou might have. Even leave a comment here on the blog.