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- [00:01]
Progressive Insurance Announcer
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Lisa (Host of Simple Farmhouse Life Podcast)
kitchen is in a lot of ways about spending less time. I'm not baking as much as I usually do. I'm not making as elaborate of meals. Not that I ever really make elaborate meals, but I do find myself simmering broth more and making soups that take all day in the winter. Not that I don't do a little bit of that in the summer as well, but I have been relying more and more on easy meals that just come together quickly. My name is Lisa, mother of eight and creator of the blog and YouTube channel Farmhouse on Boone. Join me as I share with you my love for creating a handmade home from scratch cooking and a little mom and entrepreneur life along the way. Welcome back to the Simple Farmhouse Life podcast. This is going to be a bit of a shorter episode today and that is because today is a two parter. If you are listening to this on an audio only app like Apple or Spotify, just know that over on YouTube YouTube there is a special episode with some visual aspects I was going to talk through and I told you about this in my last solo episode that I was going to talk through decorating an open concept which I did for my parents barn on this episode. But I realized that really there needed to be some visual aids with it and so I decided to just put that half of the podcast over on YouTube so you can listen here to this and then head over to the Simple Farmhouse Life podcast over on YouTube and see the other half of this episode. Today I want to talk about a listener suggestion. Several years ago whenever I first started this podcast, I did lots of episodes where I talked about what we're cooking right now. So it is summer, we have tons of eggs, we have fresh things from the garden. At least things like herbs are really starting to be abundant. We will soon have lots of tomatoes and green beans and potatoes and onions. So I'm just going to talk through right now what we are making in our kitchen and what has been working for our family. Now if that doesn't take up a whole lot time I might answer a few other of the questions. But again this will be a shorter episode because I did do the other half over on the Simple Farmhouse Life Podcast YouTube channel. Okay. Summer in the kitchen is in a lot of ways about spending less time. I'm not baking as much as I usually do. I'm not making as elaborate of meals. Not that I ever really make elaborate meals, but I do find myself simmering broth more and making soups that take all day in the winter. Not that I don't do a lot, a little bit of that in the summer as well, but I have been relying more and more on easy meals that just come together quickly. So just for an example, yesterday, it was a Monday, we were invited over to a friend's house because their dad was off work. So the kids were off school and they wanted their friends to come over. So the whole family was home and they wanted to see who else could come. Now we are self employed. We do this for a living. We do our YouTube, our podcast, so our schedule, although there are things that we have to get done, we have to fit in. It's very flexible. So if an opportunity like that comes up, usually we will drop what we're doing, head over there for the day and just fit the work in at different times. So we were there all day. We were there from about 11 in the morning all the way until 5pm so obviously I wasn't home. I was not planning to do this because it was a very last minute decision. I think she might have texted us even that morning, maybe the day before, but I don't think so. I think it was just that morning. So there wasn't any prep time going into this. So on the way home, of course we did have some burgers there for lunch, but the kids were so hungry because they ate burgers at noon. They had been swimming in that lake all day long. They were kayaking, fishing. I mean, you know how kids are. Whenever they've been swimming all day, they're so hungry. So they were all just whiny and hungry. And I knew that we could do an early bedtime at least with the little kids because they were going to be so tired. They had no, nobody had naps or anything. So on the way home I said, okay, we're going to be doing eggs and granola. And may is not the kind of episode you wanted. Like we're just eating eggs and granola for dinner. But that's the truth. So when we got home, I had a little bit of leftover puff pancake still on the counter from breakfast. And I told kids they could either choose between having a couple of fried eggs or a slice of puff pancake with syrup. They had to have something for their protein before moving into the granola with milk so they could choose between those two things. A couple of my boys ate four eggs a piece, they were so hungry. So we did fried eggs, puff pancake, and then once they ate their protein thing, I let them have some purely Elizabeth granola with raw milk. I keep a pretty good stash down in the basement of purely Elizabeth granola just for occasions like that. Now if you're on a super tight budget and when I was in my earlier motherhood, which I will always give that caveat because in my earlier years of motherhood I never would have bought purely Elizabeth granola. I just would have made it. And so I Keeping on hand large amounts of granola for situations like this where you need a really easy breakfast for dinner type meal is great whether you're buying it, whether you're making it. I would just keep that on hand for any occasion. So eggs and cereal. That's what we had last night.
- [05:57]
Progressive Insurance Announcer
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- [06:30]
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- [06:59]
Lisa (Host of Simple Farmhouse Life Podcast)
Today for lunch, which again, this is something we're doing a lot. In the summer we had tacos, so we just ground up some beef, put on some cumin, chili powder, garlic powder, onion powder, salt, pepper. I have been buying in bulk some organic corn tortillas from Caramello. Those were in the fridge. They weren't. Sometimes I freeze them, but I had some in the fridge from doing tacos Last week. So I just grilled those on each side, browned up some meat. I had one avocado in the fridge. I had some pickled onions, which we've been keeping jars of pickled onions in the fridge constantly right now. So that is just a combination of vinegar, water and sugar. I keep the liquid for multiple different rounds of onions. So I'll slice up onions, put them in there. Once we eat all the onions, I'll slice up another onion. I usually do that about two or three times before discarding the liquid and starting again. But that's been a staple because we're eating so many things that are fast, like tacos. I like having things that I can pull out of the fridge and just easily throw on top to sort of round the meal out. So I pulled out the pickled onions, sauerkraut. I always have that. Also just another thing that you can take out of the fridge, no thought beforehand and put it with the meal, shredded some cheese. So I have stocked our fridge ridiculously with raw organic cheddar from Azure Standard. I got an amount that's just. It looked impossible to consume. But because we're doing so many fast meals right now, because we have plans with friends and I'll drop anything if a summer plan with friends comes about, I'll literally drop anything. So because those things have been happening like they do every summer, having cheese also makes for easy meals, whether you shred it to put on tacos. So an easy meal like tacos, you brown the meat, you put all the stuff with it, lunch is served. Or I'll sometimes just do slices of cheese, slices of salami. If we have sourdough bagels, that's great. But a lot of times I wasn't even home to do that. So we will just eat things like cheese and salami for lunch. So there again, that's another summer thing is sliced cheddar cheese. We're really going through that Azure cheese. Even if we weren't, I looked at the expiration date on it and it's 2025. So cheese just keeps a long time, so you almost can't over stock it. So that's a really great thing to do for summer. If you want to set out just a board of food, whether you have some fruit, some meats, the cheese gives you a good protein. You could do hard boiled eggs. That leads me into another thing we've been doing to the point that my family is probably so sick of it, but I just keep making a large amount of egg salad and keeping it in the refrigerator. Now a lot of my kids do prefer deviled eggs over egg salad, but it's so much faster and easier to make egg salad. And it's all the same things. I tell them this is literally just deviled eggs in a bowl. It's the exact same stuff. But this gives us something really quick. So yesterday for another example, no, two days ago, yesterday was the lake day. Day before that we went out to my parents house and usually we. Well, not usually, it kind of varies. But a lot of times we'll go to my husband's parents first for lunch. But my husband's grandma was just getting out of the hospital and so we weren't going to go over there that day. So I didn't really have something planned for lunch, but I did have a big Tupperware type of dish of egg salad. And so we brought that along with some salami and cheese on the way because it's a long drive out to my parents and we all just kind of ate that. I also have keeping large stocks of avocado oil fried chips. We rely so much more heavily on these things in the summer than we ever do in the winter and fall. So in the winter and fall having some potato chips fried and avocado oil, we'll keep those and only use them for co op lunches or you know, like maybe a play date at the park or something. But in the summer we end up going through a lot more bags. I just got on today and stocked more of those because there are so many occasions like that where we're just on the go. I wanted to get out to my parents house quickly because they have a swimming hole which is super fun. It's a great place to be in the summer, whereas in the winter there's not as much to do there. So maybe I wouldn't be in such a hurry, you know, pack up the swimsuits, load the kids in. I didn't want to waste any time at home making lunch so I took my container of egg salad, my salami, my cheese, my chips, threw it in a linen bag, went right out the door and then we ate that on the way. For the egg salad I just ob hard boil eggs and then I scoop out the yellow parts. I don't like to cut those with the white parts. That took me a while to figure out, but they just get really messy. They get all over your cutting board, all over your knife. So those just go directly in the bowl because they mash up anyways whenever you're stirring everything and Then I also try to dice the whites really, really tiny. That's to me, it just makes it so much more delicious. I make homemade mayo. I have been making that like crazy because we use it for sandwiches, which if we have sourdough bread, we'll have the cheese and salami on the bread. And if I didn't make it, we will mix that mayonnaise up into either egg salad or a honey mustard. Now, I've been not measuring at all with that. I just put an egg in a jar, add a little bit of salt, a little bit of lemon juice, a little bit of mustard, pour avocado oil until it fully covers the egg, then put the immersion blender down into the egg, blend until it's emulsified and then pull it up to incorporate the rest of the oil. It's so fast and easy, it's not even worth buying mayo. And then for my egg salad, I just do salt, pepper, mayo, a little bit of mustard and mix it up. That's it. And then for the honey mustard, I will mix equal parts mayo and honey and then a smaller amount, not, not quite an equal part of mustard, salt and lemon juice. And then we have that in the fridge all the time too. We did not grow any greens this year, but I have been keeping arugula from Walmart plus in our fridge at all times. So again, that's another thing I can just throw out. If we're having our little cold lunch of cheese and hard boiled eggs, I will also put on the table the arugula, the honey mustard, the pickled onions, the sauerkraut, and that's it. And then as the tomatoes become ripe, I'll throw that on there too. So summer in the kitchen is really all about keeping things easy. I'm trying to put a lot of herbs on everything. We've been using tons of thyme and basil and sage. I do have a chicken dish that we really enjoy. A it's a peach chicken, creamy peach chicken. I showed that on a recent YouTube video. But you can find the recipe over on Farmhouse on Boone.com just search peach chicken. So that's a good warm meal. If you do have some time in the kitchen adding lots of herbs so that adding fresh peaches as they become ripe next month over rice, that's a good thing that we've been enjoying as well. So this particular commenter also asked about using up lots of eggs. So my weight that I've been using up lots of eggs and I, I feel like I have a lot of good ways because we are drowning in them, and I want to make sure that we use as many as we can. I do give them to family and friends, but we still have so many. So, like I said, a lot of times, we'll do breakfast for dinner. So we'll eat eggs for lunch or dinner alongside maybe a sourdough pancake or waffle or granola with milk, but also the egg salad, obviously. But then the breakfast offerings have been very egg heavy, even if my kids don't always realize it, because kids can get sick of eggs. So my three things I've been doing over and over and over again are my eggy oatmeal. Don't want the kids to hear me because only one of the kids has figured out that this has happened yet. And of course, it kind of weirds them out because we're stirring raw eggs into our oatmeal. But when they don't know, they don't care. They don't notice it. It tastes as good as ever. So I don't want to tell them because they like it just fine. Why ruin it now? I know about it, and I am FL thoroughly enjoying the eggy oatmeal myself. So it's not gross. It's just that I know how kids are sometimes and when they know it can make it to where they don't like it. So for that, I don't really measure, as you know me. I take some oats, throw it in my big pot. I try to make a bunch of this because it also makes a really good snack. When a kid says they're hungry, I just give them a bowl of cold oatmeal, and they're fine because it's sweet and good. So I do a bunch. Cover the oats with water, add in some raisins. I want those raisins to cook and plump up with the oats and the water after it's nice and cooked. Now, it might be a little drier than usual because you're going to be adding so much liquid with the egg. So I make it drier than you normally would. In a separate bowl, I'll whisk about 10 eggs, and then I temper the eggs by spooning, you know, one spoon at a time, the hot oatmeal. So I'll spoon a little bit into the eggs, whisk it together, spoon a little bit more into the eggs, keep whisking until almost all of the oatmeal is into the bowl of eggs, and then I pour it back into the pot. So that's how I do it. Then I sweeten it with honey and I always add a little bit of salt. And then after I put it in their bowls, the kids like a little scoop of cream on top. So I take our raw milk jars where the cream separates, take a quarter cup measure and just give each kid a scoop of cream that cools it down. When they stir it in, it adds some good fats and then it's of course delicious.
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- [16:53]
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- [17:18]
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- [17:23]
Lisa (Host of Simple Farmhouse Life Podcast)
We've also done some strawberry sauce in it because we made a whole bunch of strawberry sauce from going strawberry picking. So I used my strawberry jam recipe that's over on the blog. It's sweetened with honey. I canned it, but we've been going through it so fast I probably wouldn't have had to can it. I didn't make it as thick as usual, so it's been a really nice sauce to put on oatmeal and then crepes, which is my next breakfast offering. So for that I do 10 eggs, a cup of sourdough starter, 2 cups of milk, a little bit of salt and a little bit of sugar. You could also do honey, but Victor's eating a lot of food now and so I'm trying to make some things that don't have honey. We've given him honey, but I try not to give children under one honey. So I have been making that with sugar and then I blend it up and make them paper, paper, paper thin. Now this is hard to do on a cast iron skillet. I've come to terms with that. I need to use my made in nonstick for crepes only, but they work so perfectly. I only pour on a third of a cup of the batter and I tilt my skillet so that it perfectly coats the bottom, but is so paper thin, you cook it very high until it's almost all the way done. And it needs to peel up really easily. So this makes them really thin. We add fresh made whipped cream, strawberry sauce. Again, the kids are eating tons of eggs but they don't really realize it. So we've been making crepes way too much. And then the other thing I make is my einkorn puff pancakes. So that is. Well, I have one recipe over on the blog, but then I do it a little bit differently because I double it and I'm trying to make one big cast iron skillet of it and one little cast iron skillet of it was or medium sized. So that's what I tend to do. So I do a dozen eggs, three cups of einkorn flour. What do I do a cup, no, two cups of milk. And then I do a half a stick of butter on each cast iron skillet, get it really, really hot, put a little bit of salt, a little bit of sugar, blend it up and then pour that into each cast iron skillet once the butter is all melted. So those are my three ways that I'm. Well, three breakfast ways that I'm using up so many eggs. Always keeping the egg salad in the fridge for quick meals, whether that's with pickled onions and over some sourdough toast or just on its own right out of the dish. That's all depending. Now another thing that's been a staple for us this summer, really it's been a staple all winter long, but it's so much better in the summer and it ferments more quickly in the summer. That is water kefir. So we've been all just loving it today with tacos. I didn't want to get all the kids water keeper because sometimes that turns into a whole thing. Now I do give my kids water kefir, but I just wanted some with my tacos because I love that fizzy drink with the tacos. So I went and got myself a little cold water Kefir. It is just so, so good and we go through it just way too fast. So it's really nice in the summer whenever it ferments more quickly because we're all just waiting on it to be done again. And in the winter, winter, it's really slow process. Well, if you want some more inspiration on summer meals, head over to my main YouTube channel. So this is my podcast, Simple Farmhouse Life. But I also share long form video content over on my YouTube channel, Farmhouse on Boone. And I share in every. Well, I don't want to say every single video, but most videos, unless it's some kind of decorating video or whatever, I am making food. And so right now all the videos revolve around summer flavors. I recently did a sourdough lemon bread. I'm doing fermented lemonade because those are new recipes over on the Farmhouse on Boone blog, really focusing on those fresh flavors. Herb butters, fresh strawberries. Summer is just full of so many good things. All right, well, I hope that you enjoyed this episode and I will see you in the next episode of the Simple Farmhouse Light podcast.