Quick and Soup /Cooking up a Storm

WOW…..on those days when life’s storms come and then chaos seems to follow do you just feel like you want simplicity to come?  We had one of those days this week and I found myself craving for a simple way of life and to slow things down so that I could think about what the next step would be to take.

For me soup is comfort food and since I work full time….I don’t s usually have the time to invest in an all-day prep for soup making.  So come and join me for this quick and easy soup recipe that will not only comfort your stomach but your soul as I share some ideas of how to get though life when you have days like this and also how to turn your soup into comfort for someone else.

Lynn A. C. Wilson – Resume of a Mother

 

Welcome to my home and life…

Life is definitely a journey and an adventure if you know anything about me. Every day brings new and exciting things and also some overwhelming moments. For the past two weeks my husband has had two major falls from having seizures which led him to be in the chiropractor’s office 2 to 3 times a week plus having to have physical therapy and wear a back brace.

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Because of this we decided to take a quick weekend away that we called a Saturday vacation. While on this vacation he had a seizure, his scooter that he uses to get around in large places died in the middle of the museum. This led to us having to push it out of the museum, to loading it in the car manually, and causing me to be completely overwhelmed and having to have a good cry.

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If you asked me is it all worth it I’d say 100%. If you asked me what I marry this man again I would tell you absolutely 100%. He is the man of my dreams and if he comes with an extra package called epilepsy …I wouldn’t change a thing. Now having said all that… I have stated over and over it many times that I have found “my new normal and it’s a moving target”. so what does all of this mean, for me there is no normal, normal is only for a moment and that changes again. And I am OK with that. I’ve had to learn to be OK with that… Otherwise I would not have survived life and all that has been part of it.

This is made me in the long run realize how precious life is, it is giving me the desire to encourage other women and their walk and their journey, it is also encouraged me to invest in peoples lives whenever I can.

But having said all that… I have a new journey in life and an adventure and that is my YouTube channel. Come and join me and come and visit me and see what this crazy life entails. I hope you will find encouragement along the way, maybe some new ideas that you’ve never thought of before, maybe a few laughs, but most of all I hope that you leave feeling a little bit better about yourself, a little bit more encouraged than when you first started to visit with me.

Lynn A. C. Wilson – Resume of a Mother

YouTube Channel name: “At Home with Lynn Wilson”



Cranberry Chutney: Simple Canning Recipe

Over thirty years ago I learned how to can tomatoes. I did that for a few years but never really ventured out from there.  Recently, after watching so many YouTubers who are now getting into canning, I decided that it was time to try this again.

I reached out on Facebook to find someone who would be willing to teach me and get me going. I was blessed with a friend, and the first thing she started me with was Cranberry Chutney. I had never had chutney and really didn’t think I would even like it or use it. To my surprise I am in love with it.

We have used this for roast pork and turkey, but the best is with cream cheese and crackers.  This recipe is simple and a keeper for me.

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wash cranberries, sterilize jars, cook down cranberry and apples
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fill your jars, take the air bubbles out, and wipe jars clean for before adding the lid
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put the jars under the bath for 20 minutes, take out and place on a towel.
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an empty pot is when you know it was yummy and my favorite part is listening to the sound of the jars popping.

At this point I have made over thirty jars and have given most of them away as Christmas presents.  Homemade is always a great way to go for gifts, and my friends and family were so pleased. I will start canning jams and jellies soon, so stay tuned for some more yummy recipes.

25 jars done and ready to give away as gifts
oh so good and oh so yummy

Do you can? What have you made?  Share some of your favorite recipes with me and let me know what works best for you as a beginner canner.

Lynn A.C. Wilson – Resume of a Mother

Cranberry – Apple Chutney Recipe

 Total Prep Time: 20 minutes

Cook Time: 30 minutes

16 servings

 Ingredients:

1 – 1 ¼ cups of sugar

½ cup water

1 package (12 ounces) of fresh or frozen cranberries

2 large tart apples, peeled and finely chopped

1 medium onion or I like to use 1 teaspoon of dried onion instead

½ cup of raisins and I prefer to use homemade raisins

½ brown sugar

½ cider vinegar or white vinegar will also work well

1 teaspoon of ground cinnamon (I like to add a pinch more)

½ teaspoon of salt

1/8 teaspoon of ground allspice

1/8 teaspoon of ground cloves

1 teaspoon of fresh ginger (I used powder)

  • If you do not have allspice and cloves….I used ½ teaspoon of apple pie spice

Directions:

  1. In a large saucepan over medium heat, bring sugar and water to a boil.  Reduce heat and simmer uncovered for 3 minutes.  Carefully stir in the cranberries, apples, onion, raisins, born sugar, vinegar, cinnamon, salt, all spice, ginger and cloves.
  2. Return to a boil and reduce heat.  Simmer uncovered for 20-25 minutes until desired thickness and stir occasionally. 
  3. Can be served hot or cold and added to Roast Turkey, Roast Pork, use as a side dish and also add to sandwiches or cream cheese on crackers ( a favorite of mine)

 

 

Cleaning out the freezer/freezer and pantry challenge #2020

I love watching you-tube channels on home and organization.  How about you? I sat one day and watch 2 of my favorite channels….”Jamerrill Stewart” and “Parsnips and Parsimonny”.  These are two large families, but the overall idea is the same.  One family will lady fill thier pantry once a month for the next months menu with a few extras and the other family will fill their pantry with extras and for when the budget is tight…they then have food in the pantry to pull from.

After watching the two of them….I took one look at my Freezers and realized….what a mess!!! Not only was it a mess but I would by doubles of things I did not need and not enough of what I needed because it was not organized.  Another you-tube channel that I love is “Coupons to Provide”.  She goes on to say how she is a visual person…and oh how I could relate to that.  If she puts in away in a closet etc…and she does not see it….she forgets she had it.

Bingo…that gave me an idea.  What I need is place for a pantry that would be organized, simple ( with my busy schedule I need this), efficient for the family to use and visual for me to know quickly what I have to work with for meals.

So, I emptied my pantry….what a job.  Sorted what I want and gave away and blessed someone else with the things I will not use and created a great little nook to look at .

Now every time I enter and exit my kitchen….I get to see my pantry stash of stuff and I love it.  If you are not a visual person and or a practical functional homemaker….this would probably drive you nuts.  But for me it is perfect.

So now it is time to clean up and out my teo freezers. Creative cooking will be happening in our home from now until Easter. Come and join in the fun and clean out you bits and pieces in both your pantry and freezers.

Lynn A.C. Wilson – Resume of a Mother

 

Sour cream banana bread… Double batch!

I’m sure we have all had a bunch of bananas sitting on our counter and after a week come to realize that no one has eaten any of them… and they’re all getting extremely ripe. So here is a great recipe for you to try….my family just love it! Grab a bunch of ripe bananas about 6 to 8… this is just perfect for this double batch of sour cream banana bread.

Enjoy!

In one bowl beat together…

  • 4 eggs
  • 1 cup of sugar
  • 2 teaspoon of vanilla or almond extract
  • 10 heaping tablespoons of sour cream
  • 2/3 of a cup of vegetable oil

After this is thoroughly mixed add in your 6 to 8 ripe bananas and whisk or I like to use an electric hand mixer to thoroughly mixed it together.

And then in the second bowl mix together…

  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 4 cups of flour

Optional items that you can add could could be a half a cup of dried cranberries, dried blueberries, walnuts, or even chocolate chips.

Combine your dry ingredients with your wet ingredients and gently mix together.

Grease to 2 bread loaf pans, place them in a preheated  oven on 350° for 45 to 50 minutes

Let stand for 10 minutes and pop out the banana bread from the bread loaf pans… Place on a plate cover until it cools off.

Make sure you lightly cover it even when it is still warm, so that the bread does not dry out.

Add a little butter… peanut butter… or your favorite fruit jam and enjoy this delicious homemade bread.

Lynn A. C. Wilson – Resume of a Mother

Dehydrated Chili… Can it be done?

I decided to take on the challenge of dehydrating chili… And so many of my friends were critics that it couldn’t be done. So I sat and I googled ideas, of course there’s also Pinterest and YouTube videos to check into. And I found that it is something that can be done.

The people that I saw on YouTube were going backpacking or camping and so this was an idea that they would have to bring with them for a simple and easy meal to rehydrate. It might be something you want to use to keep in storage just for an extra meal, or if you live in an area where there’s frequent power outages due to weather conditions it’s something that’s a simple meal to make. For me I have a son with Autism and I don’t allow him to use the stove… So to have something that I make homemade, and he can add hot water to and rehydrate and have a nutritional meal that I prepared ahead of time …I think is fantastic.

I took my favorite chili recipe… then I let it cool in the refrigerator overnight to thicken up. Next I put it on my dehydrating trays. It took about 18 to 20 hours to dehydrate and it came out fantastic.

Homemade chili
Add chili to your trays for your dehydrator
The completed dehydrated chili

To rehydrate it all you have to do is to add 1 cup of hot water to 1 cup of dried chili let it sit for 10 minutes and you have a delicious meal.

Rehydrated homemade chili

You can use a Mylar bag with an oxygen absorber to keep it fresh for a long time until you need to use it.

Check it out… It might be something you would enjoy having on a cold winter night, by the fireplace… for when the power goes out.

Lynn A. C. Wilson- Resume of a Mother

Sandwich Bread in a Bread Machine

Simple and easy is the way to go for a working mom or any busy person. We just love the smell of bread baking in our home and more importantly we love to eat a warm loaf of homemade bread!!! But how in the world do you find the time to bake it? #breadmachine

Years ago we purchased a bread machine and used it once or twice. I decided to dig it out a few months ago and try it again. We just love it. We are trying all new types of bread and are having so much fun.

Here is a simple and easy sandwich bread recipe for you to try! Whether a peanut butter and jelly or a yummy ham and cheese…..you will certainly enjoy this bread.

  1. So let’s get started!!!  What you will need is….
  2. For a Large loaf (1 ½ to 2 pound)
    • 1 cup of lukewarm milk
    • ½ cup lukewarm milk
    • 3 tablespoons of butter
    • 3 ¾ cups of Flour (I use unbleached)
    • 3 tablespoons of sugar ( I usually omit this and use Honey instead)
    • 1 ½ teaspoons of salt
    • 1 ½ teaspoons of active dry yeast or I use instant Yeast
  3. And for a Small Loaf (1 pound)
    • 2/3 cups of lukewarm milk
    • 1/4 cup lukewarm milk
    • 2 tablespoons of butter
    • 2 1/2 cups of Flour (I use unbleached)
    • 5 teaspoons of sugar ( I usually omit this and use Honey instead)
    • 1 1/4 teaspoons of salt
    • 1 teaspoons of active dry yeast or I use instant Yeast

Lynn A. C. Wilson – Resume of a Mother

Dehydrated Banana’s…YUMO!!!

How many times have you been left with bananas that you justdidn’t know what to do with, or you saw a good sale and wished you could buy abunch of them… no pun intended, and keep them for future use. I know somepeople like to freeze them for smoothies etc., but here’s another great idea.

Why not dehydrate them? I was blessed with a dehydrator forChristmas… So now I am in my kitchen trying things fast and furious to see howthey turn out.

This was one of my first attempts. I saw a lot of recipes whereyou could dip the banana slice in lemon juice, but I decided to go completelynatural and they are absolutely delicious.

  • Peel the skinsoff, and I also sliced off a little bit off of each end.
  • Then slice eachbanana into quarter inch slices.
  • Lay them on thetrays so that they are not touching each other, otherwise they will end upsticking together.
  • Depending on yourdehydrator’s instructions… Set your dehydrator to the correct setting forfruit. My dehydrator is just one setting. Or you can place them in the oven ona baking sheet lined with parchment paper. Turn your oven on to the lowestsetting and let it dehydrate that way.
  • My banana slicestook about 12 hours in the dehydrator and about eight hours in the oven todehydrate completely. From everything I understand they need to be dry, not wetto the touch, and leather like in feel.
  • They will stick alittle bit to your trays when they are done… but with a little tug they peelright off.
  • Store in anairtight container, a mason jar, or a storage bag.

A great way to have a healthy snack… Or add to your oatmeal inthe morning.

Comment below if you have ever hydrated bananas and what yourexperience has been. Have you done it with or without lemon juice… addedcinnamon or honey? I’d love to hear from you!

From Lynn’s kitchen…

Lynn A. C. Wilson – Resume of a Mother

Oreo cookie truffles… Quick & easy!

Need a quick and easy cookie swap idea or a holiday treat for your table… Try these truffles out. This was the first time I ever made them, and it definitely will not be my last. They were so quick and easy… and they were a complete hit at our Thanksgiving dessert table.

Ingredients needed:

  • A bag of Oreo cookies or similar
  • One 8 ounce block of room temperature cream cheese
  • Candy melts of your choice of color
  • Sprinkles

How to assemble:

  • Take about 30 to 35 Oreo cookies and crush them in a bowl or chop them up in a food processor to the consistency of cookie crumbles.
  • Add in room temperature cream cheese and mix together
  • Place in refrigerator for about 30 minutes to chill
  • Take mixture and roll into small balls on a cookie sheet layered with wax paper
  • Please entire cookie sheet with rolled balls on top of the wax paper into the freezer for about 15 minutes
  • In the meantime melt down your “candy melts”
  • Remove the cookie sheet from the freezer and dip each ball into the melted chocolate’s and place back on the cookie sheet.
  • Add sprinkles to the top of each chocolate covered truffle
  • Let cool for about 20 minutes… And it will be either ready to eat or ready to package up.

A side note… I totally dipped most of them in the melted chocolate and only a handful did I swirl chocolate on the top of the chocolate balls. Unanimously it was voted that the truffles that were completely dipped in chocolate came out the best.

Lynn A. C. Wilson – Resume of a Mother