Tuesday, February 22

Green Tip Tuesday *What Your Mama Gave Ya!*

Evening... if you haven't heard I've once again become a Full-Time MOMMY! Of course, I've always been a mommy, but Hubs started a new job and I've also taken on the role of Mommy 24-7. I mean, before both Hubs and I were working from home and we'd often share roles, such as dinner or laundry, and he was so handy, especially while I was in the kitchen and you hear that rustle and whining coming from the play room, I would easily just say "Hun, can you check on the girls?" Now, I have to STOP in my tracks to see what's up (of course I don't have to every time, but you know what I mean).

Anyways.... so Hubs take the car so I have been making meals at home, I love being so "Domestic." I menu plan every week and this week somehow I forgot the "Cream of Mushroom" for the casserole. I could have done one of two things. 1. Call a friend or family to bring me some. or 2. (if I had the van) Go to the store myself.

No!! Don't do that. I mean come on, before there were vehicles and grocery stores Mamas had to make their own creams and sauces. When I first met Hubs I would make him Enchiladas and I was trying to find  the one sauce we loved best. Then I just thought about making my own (I did internet research of course) and after the second try, we found one we liked! I use it all the time and almost know it by memory now too! By making your own sauce you have control over the ingredients you use.

So today on the menu was Chicken n Rice Casserole... and like I said I had no Cream of Mushroom. So here's what I used:
8oz minced mushrooms
(I minced them myself and tossed with a bit of lemon juice)
1 Tbls butter (Organic)
1 Tbls minced garlic (Organic)
1/2 Bay leaf
1 Tsp Thyme
2 cups Heavy Cream
(subed with whisking 1/3 cup butter & 3/4 cup milk)
1 1/2 cups chicken stock (Organic)
1 Tsp Salt
1/2 Tbls Pepper
1 tsp corn starch
1 tbls water

I just added the butter, mushrooms and garlic to saute and when the mushrooms released all their goodness I added the Bay leaf and thyme and sauteed for about 45 seconds and then added the cream substitute, the stock and remaining spices. Bring to a boil and then simmer for 20 minutes. While it simmers get your corn starch dissolved in the water. After the 20 minutes whisk in the corn starch water slowly and simmer for another 10 minutes and continue whisking. And *VOILA*

It didn't get to thick, so I added more corn starch! Heehe. I then used it in my recipe for Chicken n Rice Casserole... Yum! It came out so good. That's kinda a bad pictures... And I added cheese slices to it covered with foil and it melted so nicely!

Today's GREEN TIP: Ditch the Cans, Go Scratch!

Another thing I like about making recipes from scratch is the family or the kids can get involved! My 6 year old mixed the corn starch n water... jsut thought I'd add that.

Ohh and sorry this is so late... being a MOMMY Blogger is hard work!

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