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http://seamonsterfamily.blogspot.kr
August 05, 2013
What We Eat - Australia
Family: mom, dad, toddler
Store of choice: Coles and Woolworth
Total: $56 AUS (~$50 USD)
Store of choice: Coles and Woolworth
Total: $56 AUS (~$50 USD)
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Texas, family 2
Family: mom, dad, toddler, baby
Store of choice: Albertson's
Total: $152
Store of choice: Albertson's
Total: $152
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Texas, family 1
Family: mom, dad, toddler, baby
Store of choice: Target
Total: $123.71
Store of choice: Target
Total: $123.71
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - North Carolina
Family: mom, dad, toddler, baby
Store of choice: Harris Teeter
Total: $75
Store of choice: Harris Teeter
Total: $75
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Ontario
Family: mom, dad, toddler
Total: $263 CAD (~$253 USD)
Total: $263 CAD (~$253 USD)
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Ohio
Family: mom, dad, preschooler, toddler
Store of choice: Kroger
Total: $220
Store of choice: Kroger
Total: $220
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Loas
Family: mom, dad, toddler, baby
Total: about $110
Total: about $110
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Arizona
Family: mom, dad, toddler
Store of Choice: Whole Foods
Total: $384
*for 1.5 weeks
(And this particular friend apparently had a lot of free time on her hands for these photos. Ha.)
Store of Choice: Whole Foods
Total: $384
*for 1.5 weeks
(And this particular friend apparently had a lot of free time on her hands for these photos. Ha.)
What this is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Georgia
Family - mom, preschooler, toddler
Stores of choice: Publix and Trader Joe's
Total: $137
Stores of choice: Publix and Trader Joe's
Total: $137
What this post is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
August 01, 2013
What We Eat - California
Family: mom, dad, school age, toddler, baby
Store of choice: Raley's
Total: $65
What We Eat - United Kingdom
Family: mom, dad, preschooler, toddler
Store of Choice: ASDA and local markets
Total: ~ £85 (~$130 USD)
Store of Choice: ASDA and local markets
Total: ~ £85 (~$130 USD)
What this post is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
What We Eat - Rhode Island
Family: mom, dad, preschooler, toddler
Store of choice: Aldi
Total: $106
Store of choice: Aldi
Total: $106
What this post is about: http://mrsseamonster.blogspot.com/2013/05/what-world-eats.html
July 14, 2013
Stuffed Banana Peppers
This summer we've been getting a CSA box from a local farm. While Ive heard some interesting stories about some, I've been nothing but impressed by the one I'm in. Many days we've been having simple grilled or baked meat with veggies and fruits from our CSA box on the side. Simple. Perfect. Delicious. And then we got in banana peppers which aren't normally a part of our diet. Enter new recipe. New man favorite.
1 lb hot ground Italian sausage, cooked
1/2 cup romano cheese
1/2 cup bread crumbs
1 large egg
banana peppers, at least 4
olive oil
4 large tomatoes, 3 tablespoons butter, salt, pepper (or marinara sauce)
In a bowl mix together the cooked sausage, cheese, bread crumbs, and egg. Cut off the tops of the banana peppers. Remove as much seeds as you can. Stuff meat mixture into peppers.
Pan fry the peppers with olive oil in a skillet. Fry each side until browned.
If making own marinara sauce, dice tomatoes while cooking the ground sausage. Place tomatoes and butter in a sauce pot. Bring to a simmer and cook while the rest of the meal is being prepared. Season with salt and pepper to taste.
Serve peppers with sauce poured on top. If desired, sprinkle extra cheese on it.
1 lb hot ground Italian sausage, cooked
1/2 cup romano cheese
1/2 cup bread crumbs
1 large egg
banana peppers, at least 4
olive oil
4 large tomatoes, 3 tablespoons butter, salt, pepper (or marinara sauce)
In a bowl mix together the cooked sausage, cheese, bread crumbs, and egg. Cut off the tops of the banana peppers. Remove as much seeds as you can. Stuff meat mixture into peppers.
Pan fry the peppers with olive oil in a skillet. Fry each side until browned.
If making own marinara sauce, dice tomatoes while cooking the ground sausage. Place tomatoes and butter in a sauce pot. Bring to a simmer and cook while the rest of the meal is being prepared. Season with salt and pepper to taste.
Serve peppers with sauce poured on top. If desired, sprinkle extra cheese on it.
I clearly had extra filling left. I made meatballs out of it.
Simmering sauce.
Too lazy to fix a serving platter, so poured sauce into pan and topped with cheese.
July 11, 2013
Peach and Blackberry Cobbler
Original recipe from The Pioneer Woman.
1 stick butter
1 cup + 2 tablespoons sugar
1 cup self rising flour
1 cup milk
1 teaspoon vanilla
1 cup of peeled and diced peaches (about 2)
1 cup of blackberries
Grease a baking dish with butter (my glass pie plate works well). Take what's left of the stick and melt slowly in microwave.
Meanwhile mix together 1 cup sugar, flour, milk, and vanilla in a bowl. Once butter is melted add it to the batter and mix well. Pour batter into greased dish. Distrube the peaches and blackberries over the batter. Sprinkle with 2 tablespoons of sugar.
Bake at 350 for 1 hour.
1 stick butter
1 cup + 2 tablespoons sugar
1 cup self rising flour
1 cup milk
1 teaspoon vanilla
1 cup of peeled and diced peaches (about 2)
1 cup of blackberries
Grease a baking dish with butter (my glass pie plate works well). Take what's left of the stick and melt slowly in microwave.
Meanwhile mix together 1 cup sugar, flour, milk, and vanilla in a bowl. Once butter is melted add it to the batter and mix well. Pour batter into greased dish. Distrube the peaches and blackberries over the batter. Sprinkle with 2 tablespoons of sugar.
Bake at 350 for 1 hour.
May 31, 2013
What the World Eats....
A few years ago while working school aged childcare I ran across the children's book What the World Eats. It's full of pictures of what families from around the globe eat in a week, how they prepare their food, how they preserve their food, and shares how much money they spent on their food. It is extremely interesting. (The adult book is Hungry Planet: What the World Eats.)
In April I noticed these same pictures were making their rounds across the internet. People have been commenting on the amount of processed foods, how some foods are found in many different areas, and how MUCH some people eat and how little others eat. This opened up a very interesting conversation among a group of my friends as we talked about what we eat and how much we spend on groceries. Over the coming weeks I will be sharing pictures and information shared to me of what these families buy and how much they spent from across the country and even on the other side of the world. Each post will only be a snippet but together they will show vast differences in food costs and cuisine. All are families that include young children. Some have stay at home parents. Some have two working parents. Pictures do not include any eating out, but most families eat out very minimally.
Interested in the original what the world eats pictures?
Time Magazine, Part 1
Time Magazine, Part 2
In April I noticed these same pictures were making their rounds across the internet. People have been commenting on the amount of processed foods, how some foods are found in many different areas, and how MUCH some people eat and how little others eat. This opened up a very interesting conversation among a group of my friends as we talked about what we eat and how much we spend on groceries. Over the coming weeks I will be sharing pictures and information shared to me of what these families buy and how much they spent from across the country and even on the other side of the world. Each post will only be a snippet but together they will show vast differences in food costs and cuisine. All are families that include young children. Some have stay at home parents. Some have two working parents. Pictures do not include any eating out, but most families eat out very minimally.
Interested in the original what the world eats pictures?
Time Magazine, Part 1
Time Magazine, Part 2
HI!
I really appreciate everyone continuing to stop by and leave comments! Been getting hit by more spam recently, so I have changed the comment settings.
My family and I were out of town for 6 weeks recently. It was a great adventure on the other side of the country for us. I'll be back to posting soon. :D
My family and I were out of town for 6 weeks recently. It was a great adventure on the other side of the country for us. I'll be back to posting soon. :D
April 07, 2013
Coconut Custard Cake
This was easily made dairy free for me by using almond milk. It can also be made gluten free if you follow the original recipe. Original recipe is by Marilyn Beard over at Just Making Noise. It is oh so yummy and I encourage you to try it!
Thank you to Leigh at Skylark for sharing this recipe with me!
8 eggs
4 cups milk
1 cup unbleached all purpose flour
1 cup sugar
1/2 cup canola oil
2 tsp baking powder
3 cups coconut flakes
1/2-1 cup chopped walnuts
Cinnamon and nutmeg
With a mixer, combine the eggs, milk, flour, sugar, oil, and baking powder until smooth. Stir in coconut flakes and walnuts. Pour into 9x13 pan. Sprinkle top with cinnamon and nutmeg. Bake at 350 for 1 hour. Top and bottom should be light golden brown.
Thank you to Leigh at Skylark for sharing this recipe with me!
8 eggs
4 cups milk
1 cup unbleached all purpose flour
1 cup sugar
1/2 cup canola oil
2 tsp baking powder
3 cups coconut flakes
1/2-1 cup chopped walnuts
Cinnamon and nutmeg
With a mixer, combine the eggs, milk, flour, sugar, oil, and baking powder until smooth. Stir in coconut flakes and walnuts. Pour into 9x13 pan. Sprinkle top with cinnamon and nutmeg. Bake at 350 for 1 hour. Top and bottom should be light golden brown.
April 01, 2013
Stuffed Butternut Squash
Recipe curtsey of my friend Leigh of Skylark.
Cut a butternut squash in half and remove seeds/strings. Brush lightly with oil and bake covered face up at 375 F for 45 minutes.
Meanwhile chop and sauté together:
two Yves veggie Italian brats (can use other veggie sausages, but these are a clear favorite).
half a container of slice white mushrooms
handful of scallions (the white part - about six of them)
few handfuls of fresh baby spinach (just wilt into the cooked mixture)
whole container of blue cheese crumbles (add last and just keep on warm)
When the squash is soft, remove it from the oven and let it cool enough to handle. Scoop out most of the flesh. Mix the flesh into the sautéed mixture. Stuff the squash shells with the mixture.
Bake covered for 15 minutes. Then uncover and bake for 10 more minutes.
Serves two. There is often leftover mixture.
Cut a butternut squash in half and remove seeds/strings. Brush lightly with oil and bake covered face up at 375 F for 45 minutes.
Meanwhile chop and sauté together:
two Yves veggie Italian brats (can use other veggie sausages, but these are a clear favorite).
half a container of slice white mushrooms
handful of scallions (the white part - about six of them)
few handfuls of fresh baby spinach (just wilt into the cooked mixture)
whole container of blue cheese crumbles (add last and just keep on warm)
When the squash is soft, remove it from the oven and let it cool enough to handle. Scoop out most of the flesh. Mix the flesh into the sautéed mixture. Stuff the squash shells with the mixture.
Bake covered for 15 minutes. Then uncover and bake for 10 more minutes.
Serves two. There is often leftover mixture.
March 31, 2013
Blueberry Muffins
This recipe is adapted from BH&G. Easily turned dairy free.
1 3/4 cups all purpose flour
1/3 heaping cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
Preheat oven to 400 degrees. Grease 12 regular sized muffin cups. In a mixing bowl combine flour, sugar, baking powder, and salt. Add to it the egg, milk, oil, and vanilla - THEN mix everything using a whisk. Don't try to get all the lumps out. Very gently stir in the blueberries. This is a thick batter. Spoon batter into cups, no more than 2/3rds full. Bake for 18-20 minutes.
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