Thursday, April 26, 2012

Chicks, man.

Just before Easter we decided to take the plunge and become parents...to chickens that is.

We've talked about it for some time, but we finally have the space and our backyard is starting to come together enough that the timing was right. After doing some research we felt prepared enough to go to our local urban farm store and pick out some girls.

The first trip outside, around three weeks old. From left to right: Tina, Butters, Whitney (in back), and Sara.
Legally we can have up to six chickens, assuming none are a rooster. We figured three is a good starting number, but purchased four in case one turned out to be a rooster or something more unfortunate. Three weeks later I'm happy to report all are alive and well, but I've got my eye on the big one for fear it turns out to be a rooster.

While these chickens are primarily for a food source of delicious fresh eggs, we also want them to be friendly towards humans. With that in mind we picked out two highly-regarded breeds.

Two of the girls were sold as Ameraucana's, although apparently there's controversy over the likelyhood they are "pure-bred" or the mutt variety among the chicken snobs. Regardless, these girls will lay what are called Easter Eggs. The shells are typically varying shades of blue and green, but inside everything is normal. Ameraucana's lay an average of 5 eggs per week, but drop down to about 1-2 eggs per week in winter. Full grown they average 5.5 pounds. However, we have one girl that is particularly small. It's possible she's just a runt, but she could also be a bantam, which would put her at only 1.5 pounds full grown. Of the two breeds, these girls seem to be more interested in human interaction.

The second breed we purchased is a Barnevelder. They are famous for laying large, dark brown eggs but most picture's I've seen don't necessarily reflect that. Barnevelders will grow to a slightly larger size, averaging 6-7 pounds as an adult. They will also produce more eggs than the Ameraucana's. They too will lay around 5 eggs per week, but in the winter that number doesn't trail off as drastically.

In the coming weeks I'll post more about raising them, building a coop, etc.
Tuesday, April 24, 2012

Weekly menu for April 21-27

Here's what's on the menu this week!

Saturday, April 21: Family BBQ. We had salmon, ling cod, crab, shrimp, salad and grilled veggies.
Sunday, April 22: Hamburgers (despite being on the menu for weeks, this is the first time we actually ate them).
Monday, April 23: Chicken Curry
Tuesday, April 24: Steaks. No side dish planned at this point.
Wednesday, April 25: Chicken wings!
Thursday, April 26: Big salad
Friday, April 27: Stroganoff
Sunday, April 15, 2012

Weekly menu for April 15 - April 20, 2012

Here's what's for dinner in our house this week.

Saturday, April 14: Cauliflower crust pizza
Sunday, April 15: Noodless fettuccine alfredo
Monday, April 16: Kielbasa and fried jicama
Tuesday, April 17: Ground beef tacos
Wednesday, April 18: Chicken thighs
Thursday, April 19: Burgers (we ended up not making these last week)
Friday, April 20: Curry
Friday, April 13, 2012

Bunless burgers

There's a lot of burger lovers out there, and a large number feel that the bun should be carefully considered. Plain white? Wheat? Potato? Well, I feel pretty strongly about my bun choice as well...except by preference is non at all.

While I resisted the idea of a bunless burger at first, it didn't take me long to realize that was the way to go. Turns out the bun is just a limitation! It keeps you from being able to put on large quantities of toppings, or a variety of sauces that just get soaked up into the bread. 



Without the bun, you are only limited by your imagination. This particular burger had lettuce, spinach, onion, pickles, avocado, ketchup, mustard, worcestershire sauce, and two kinds of cheese (and an egg, but it didn't look as pretty). 

Wednesday, April 11, 2012

Weekly Menu for April 7-13

I realize this post is coming a little bit late in the week, but we got baby chicks on Saturday afternoon so needless to say I've been a little distracted by the cuteness. I'll be sure to do a full post on the girls later.

Here's what we've been eating/have planned for the remainder of the week:

Week of April 7-13, 2012
Saturday: Hamburger Parmesan
Sunday: Ham, creamed potatoes, salad
Monday: Steak and roasted asparagus
Tusday: Chicken Tikka Masala
Wednesday: Big ass salad
Thursday: Leftover Tikka Masala
Friday: Hamburgers
Saturday, March 31, 2012

Weekly menu for March 30-April 5, 2012

We have found that the biggest key to successfully eating healthy is planning. We never used to plan our meals in advance, and found ourselves eating fast food or junk like Hamburger Helper way too often. Now that we plan our meals up to a week in advance we save money, eat much healthier, and have nearly eliminated all waste from un-used food.

With that in mind, I'll be updating this blog weekly with our meal plan for dinners. It won't always be Sunday-Saturday since we don't make our list on the same day. You'll find we've got a host of standbys but also like to try new recipes. Over time I'll provide recipes for our favorite meals, and perhaps they can provide inspiration for your weekly meal plan too.

Week of March 30-April 5, 2012
Friday: Bass and red slaw
Saturday: Steak and asparagus
Sunday: Enchilada casserole
Monday: Pot roast
Tuesday: Ground beef tacos
Wednesday: Chicken curry
Thursday: Pork chops and green beans
Tuesday, March 27, 2012

Sweet Potato Fries

There are certain foods that most folks eating a paleo diet indulge on – sweet potato fries being one of them. Having never eaten a sweet potato in my life, I didn’t understand how these could replace the craving for my standard, salty, starchy fries. There are a lot of foods I miss that I can find suitable replacements for, but most aren’t as good as whatever I’m trying to replicate. Do sweet potato fries taste just like regular fries? No, of course not. But they do taste super good and have nearly eliminated my desire for the fries I used to like so much.



Since discovering these tasty fries a few months ago I’ve been consuming them largely as an evening snack. However, I’ve also eaten them as a small lunch on weekend days when I’m not particularly hungry. While it’s not something I’m going to make a habit of, it’s a great way to get some extra vitamins. One sweet potato contains 13% of your daily potassium, 15% of your daily fiber, and a whopping 369% of your vitamin A. It’s also a good source of vitamin B6, manganese, copper and a few others.

The last thing to take note of is that there are two different kinds of sweet potatoes sold in your average grocery store. There is the orange-skinned variety, often called yams, or the pale-skinned variety. We prefer the pale-skinned.

Sweet Potato Fries
Source: Inspired by lots of blogs, perfected by us

Ingredients
One sweet potato
Olive Oil
Salt and Pepper

Directions
Preheat oven to 400 degrees.
Peel and cut sweet potato into strips. It’s quite dense, so make sure you have a good knife and possibly somebody strong. In a medium sized bowl, drizzle with olive oil and toss. Dash on some salt and pepper and toss again.
Place neatly onto a cookie sheet line with parchment paper. Bake for 18-22 minutes, turning halfway through. They’ll still be somewhat soft depending on how thick you cut your slices. They are still delicious though!