ladysbeans

Stay at home mom spilling the beans on everyday life!


Leave a comment

Ducklings?!

I found my lady duck on a clutch of eggs. I had to move her. She built the nest under my shed, unsecure area…
I got her and the eggs out, and she is back in the safety of her home!

Lady Duck Nesting

first clutch 2

duck eggs

first clutch 3

I’ve given them back to her in her Duck House. She went right back to them!! Its going to be a very anxious month waiting on the babies!!!

10628018_10204894633469651_9046591336216236331_n

first clutch 4

Keep your fingers crossed!!!

Advertisements


1 Comment

My Thoughts On My Pantry

Baking:
A.P Flour
Sugar
Baking Soda/Powder
Veg. oil
Choc. Chips

Dry:
Cereal
Coffee
Rice
Pasta
Stuffing
Bread crumbs
Potatoes

Fridge:
Eggs
Yogurt
Sour Cream
Milks
Butter

Can:
Sauces
Tuna
Olives
Cream Soups
Tomatoes
Veggies

Freezer:
Meats that you eat..
Chicken breasts, drumsticks
Sausage (breakfast and dinner)
Ground Turkey
Steam veggies

With these things in my pantry on constant rotation, I find that I can save myself A LOT of money and time. No one wants to be in the middle of baking of cake and realize that you dont have enough butter!

I just make sure that all these things are present before heading to the market. Click here for my meal planning tips!


1 Comment

Meal Planning

One thing that I used to have a difficult time with was feeding my family of 5 without killing the food budget. My kids are 8,5 and 3.
They never really used to eat a lot. Well now they all eat like teenaged boys! Ha! It seems as though when they do go through a growth spurt, they do it all at the same time. Not one at a time.

I knew that I was going to need to start making a better attempt at meal planning, well not only meal planning per-say, but “what food should we be keeping in the house” planning.

I’ve never really gotten the hang of the whole couponing thing… So that was out of the question… Unless I just happened to come across a $1.50 off my Starbucks k-cups!
I know that my saving grace is the commissary. I save so much money when I can get out there.

I’m pretty sure that I have come up with a solution to the “Crap! I spent $500 on groceries this month!” Haha! I was thinking that $100/week to feed 5 of us wasn’t really a big deal. But if I wasnt planning right, I could spend $100 a week and then the next week I had NOTHING in the pantry and had to run out and spend between $200-300 to stock up again.

Now I have a list of Pantry Must-Haves. Things that I can throw together quick for simple dinner ideas if I am in a pinch and cant make it to the store. Things, that when Husband and I want to eat my Famous Ribollita Soup, there is something for the kids. Because we all know that kids do NOT know what good food is.
Another thing that I have in my planning arsenal is my recipe box, notebooks and pens!

Pantry-Must-Haves

With these Pantry Must-Haves on a busy night you can take chicken, stuffing and canned green beans and make a casserole! Voila! 30 minute dinner on the fly.
When I make my meal list I number my paper as high as I want my groceries to last. For example, we get paid biweekly. But sometimes if the dates fall just right it can be almost 3 weeks between paychecks. Then I know that I have to spend as little as I can while getting as much as I can.
So I’ll go through my recipe books and choose what to eat for the next few.. weeks. But I cant assign a dinner to a certain day, I dont have that kind of self control. I have keep my list handy on the kitchen counter and I’ll choose day by day what off the list I am going to cook.

If I decide to make meatballs (which I usually do twice, once for pasta and once for meatball subs) I will go through my pantry items and see if I already have some of the things I need for this. If not I’ll make sure that 1lb of hot Italian sausage and 1lb of ground turkey make it to the list!

I went from spending a solid $250 biweekly to about $200 every 3 weeks!! That’s awesome. All it takes is a little preparedness. I didn’t even have to go for a Meatless Monday! That’s a thing right? People do that to save.


Leave a comment

DoTerra Oils pt. 2

In the last week I have tried two new ideas with Doterra’s Lemon Oil.
I wanted to make sure I had enough to get accurate results! And let me tell you, I am impressed!!

I have written before about the benefits of flavored water, putting fruit in our water. There are so many health benefits its mind boggling!
I love lemons for many different reasons. First and foremost being that it is a natural pectic, when consumed in a tepid glass of water first thing in the morning the pectin picks up all the junk from your system and flushes it right now, helping to clean your kidneys and liver. I have felt a hundred times better since I’ve starting “eating” a lemon a day! It isnt only good for your insides but your outsides too! Ha!
What I mean by that is, since I’ve starting with the lemons… Around the beginning of June this year, I have not had one acne breakout. I’m pretty prone to it. Gross, I know. Especially in the summer with all the sweat and being outside, getting dirty… Having your system cleaned from the inside shows on the outside! It’s wonderful how clear my skin my has been!!

10348368_10204712914566792_6699992302173700732_n
A friend of mine suggested using a glass bottle, the acid from the lemon oil could erode plastic. Instead of going to the store to buy a $20 glass water bottle, that let’s face it, I am only going to break… I bought a $4 bottle of Voss Water and just reused it.

But consuming it isnt the only way to reap the skin benefits. Lemon oil has antibacterial properties, anit-fungal, Disinfectant, Antiseptic.. and the list goes on!
So I have made a face exfoliate to combat skin problems as well.

10577057_10204712913966777_4427930663819560739_n

For more information or to order please contact Chelsey at her email address, chelseykm@gmail.com. To shop dōTERRA products click here, but do contact Chelsey before ordering because she can get you 25% off. Check out her blog here, and be sure to follow her Instagram account (@essentialseveryday) where she posts daily tips and current promotions and specials.


1 Comment

Doterra Lemon Oil Face Scrub

Isn’t food amazing? All the different benefits that we can reap, even when we aren’t eating it?!
There are so many things that we can do with things around the kitchen, besides make delicious goodies.

I’ve got a recipe for a face scrub that not only cultivates the benefits of raw honey but also Doterra Oils!

It’s important to use raw honey. Raw means that it is taken directly from the hive, bottled and sold to you. No alterations, to cook time. Nothing. Which means that all the health benefits are there. Honey is a natural anti-inflammatory and is anti-bacterial. Honey is good for when you have a cold, or a sore throat. The honey will take down the swelling and kill what ever it is that is making you sick. I love drinking my honey in tea! Raw honey is also said to help relieve seasonal allergies.
I used Pure honey from the grocery store. It still has some of the same properties, mostly moisturizing. Which is OK because the Lemon Oil will add all the benefits I need. I have raw honey in the house, but not enough for this recipe. I’d rather hold onto it for my tea 😉

I am using the honey topically here, it is so good for your skin. Not only it extremely moisturizing, but being anti-bacterial and an anti-inflammatory, it helps with existing and to prevent breakouts.

Also in this recipe I’ve added Doterra’s Lemon Oil for the same reasons. The lemon oil will clean your face, while killing all the pimple and blackhead causing nastiness! Ha!

1/2c Raw honey
1/4c baking soda
2tsp cinnamon
5 drops of Doterra Lemon Oil

10577057_10204712913966777_4427930663819560739_n

I use this 3 times a week in the shower and my skin is thanking me! Ha!

For more information or to order please contact Chelsey at her email address, chelseykm@gmail.com. To shop dōTERRA products click here, but do contact Chelsey before ordering because she can get you 25% off. Check out her blog here, and be sure to follow her Instagram account (@essentialseveryday) where she posts daily tips and current promotions and specials.


Leave a comment

Apple Cupcakes

I found and tested a recipe for Apple Cupcakes. I tweaked it little to suit my tastes, and let me tell you, I think I have new favorite! I found the original recipe here. I didn’t use the caramel buttercream though… I was crunched for time. But I made my own Cinnamon Buttercream, recipe to follow.

I’m a real stickler about my flavors. I don’t eat lemon bars in the winter, and I don’t eat pumpkin pie in the summer. I cant help it. It just feels weird and doesn’t taste the same. But ever since I found this recipe on Pinterest, I haven’t been able to get them off my mind. I had to make them. I needed them.

1908041_10204681799828943_6070327230357875354_n

I’ll post the way that I made these cakes. And if you want to try the original recipe, follow the link above.

INGREDIENTS:

3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 Large Granny Smith apple. (I’m not sure how many cups this equates to, I just used what I had.)

DIRECTIONS:

I shredded my apples with the skin on for texture. I used my Kitchen Aid stand mixer attachment. It made it almost mushy, but wonderfully juicy.
Add sugars, vanilla, orange juice, veg oil and eggs to the apple mush. Blend together in your mixer.
In a separate bowl, mix together flour, baking powder, cinnamon and salt.
Combine the two mixtures.
Pour into lined cupcake tin.
Bake at 350 degrees for 20 minutes. Test with tooth pick.
Allow to cool before frosting!

BUTTERCREAM FROSTING:

3c. powdered sugar
1c. butter, room temp.
1 tsp vanilla extract (I always use pure. Its just tastes better)
2-3 Tbsp heavy whipping cream

For the purpose of this recipe I added 1/4 tsp. cinnamon and a dash of clove

DIRECTIONS:

Blend all ingredients in your stand mixer (much easier than by hand)
Depending on your desired consistency you can add more or less heavy cream.
I don’t particularly like mine stiff.. So I use the full 3 Tbsp.

I am not a fan of piping bags. My buttercream is stiff enough that I can use a spoon and just dollop a little on top of the cakes!


Leave a comment

Homemade Pierogi

Maybe you’ve bought the Pierogi from your grocer’s freezer… I have, I used to buy them all the time. They are very good. But “very good” doesn’t sit well with me. I mean, I’d eat them anyway. Especially for a quick lunch. You just take them out of the bad, frozen, and throw them in a frying. Done. That’s it.
So I got to thinking one day that this is something I could make myself, and instead of “very good” they could be AMAZING.
I feel like food should make you dance. And giggle. I giggle a lot when I eat. Food excites me, I cant help it. I’m a Foodie.
These homemade pierogi are the the kind of thing that you have to set at least 2 hours aside for. (It used to take me 3 or 4)
Perfect for a rainy day. Just like Chicken and Dumplings.
(Once I make that again, I’ll it too)
The dough for the pierogi is great for other recipes, I plan on using this to make those delicious little Chinese dumplings one day. You can pretty much stuff the dough with anything you want! Ideal, right? Once recipe for multiple things?!

INGREDIENTS: DOUGH

3 1/2c. Flour
3 Eggs
2 Tbsp Sour cream
1/2-3/4c. Water

INGREDIENTS: FILLING

1 1/2 lbs Baking potatoes
2 Tbsp Butter
1 Tbsp Olive oil
1 Small onion, chopped
1 Clove garlic, minced (sometimes I use 2 cloves, but I LOVE GARLIC)
1c. Dried farmer’s cheese (I use fresh Romano or Parmesan)
Salt, pepper, sage, thyme, rosemary and parsley (I dont have exact measurements for these, I just throw it all in)

DIRECTIONS: DOUGH

In a large bowl combine flour, eggs, water and sour cream. Turn dough onto a well flour surface and knead for 3-5 minutes (slightly sticky)
Wrap dough in plastic wrap and let rest 20 minutes.

10487493_10204681717466884_2658093830471323479_n

DIRECTIONS: FILLING

Boil potatoes in salted water for 20 minutes.
Melt butter and oil in frying pan. Add onion, garlic and seasonings. Caramelize. about 20 minutes.
Drain and mash potatoes. Add caramelized mixture, cheese and taste test! Add salt and pepper to taste.

10533737_10204681779308430_6420455127979269207_n

ASSEMBLE AND COOK:

Bring a large pot of water to a boil.
Pinch of Tablespoon size portions of the dough and roll into balls. (About 3 dozen total)
On a well floured surface roll each dough ball into a flat round. Cover with a damp paper towel so the dough doesn’t dry out.
Once dough is rolled out hold each round in the palm of your hand while filling with a generous amount of potato filling.
Fold in half and pinch edges together, set aside.

Drop no more than 6 pierogi into boiling water. Once they float allow to boil for about 3 minutes.

SAUTE AND SERVE:

I put a stick of butter into the frying pan and allow to melt. Add pierogi. Saute until each side is golden brown.

You can top these with a gravy, personally I just enjoy them from the butter! Delicious!!

Before and after:
1897989_10204681728107150_5874987869113026140_n

This recipe usually produces about 3 dozen if you do the tablespoon sized dough ball… Before you fry them (after boiled) you can allow to cool and then freeze them for future meals.
I tend to make mine on the bigger side. I almost never get a whole 3 dozen.
if you’ve frozen them, you can just fry them up like they are fresh and enjoy!