Ingredients for this particular batch:

1 c. dry great northern beans (or navy.  or cannellini.)
1 c. dry kidney beans
4 c. beef broth*
2 c. water*
2 cans tomato paste
1/2 large onion
2 cloves garlic, pressed or minced
1lb cooked ground beef (can be omitted if not on hand)
onion powder**
garglic powder**
1 Tbs dried parsley
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp salt
1/2 c. Parmesan cheese
2 c. dry elbow macaroni noodles (or ditalini)

*I’ve also used 6 cups of homemade chicken stock and no water.  I happened to have 4 cups of beef broth to use up this time.

** The recipe originally calls for tomato sauce, which contains garlic and onion powder.  So I sprinkle this on top when I substitute paste for sauce.  By the way, 1 can of paste plus 1 cup of water equals 2 cups of tomato sauce.

Put beans in a pot, cover with two inches of water, bring to a boil, simmer ten minutes uncovered, then remove from heat and let set for one hour, covered.

Put everything but noodles in the crock pot and cook on high for 4-6 hours or low for 8-10 hours.

This can be adapted for the stovetop.  Use cooked beans, bring everything (but noodles) to a boil, simmer for one hour, add cooked noodles before serving.

I think I included all the necessary steps.  It’s hard to say because I make it differently every time!  I think I should have either added more water or broth or less noodles this time, though (since I substituted paste for sauce).  Especially for leftovers’ sake.  The beans and noodles really suck up the sauce!

But it was still good!

Do you have a favorite fagioli recipe you can share that I can try next time?

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This post is a contribution to Frugal Friday.

I started a quick soak for the beans for dinner tonight. (Pasta Fagioli in the crock pot)

Next, I started the pizza dough for breadsticks.

[No picture.]

Then I started the waffles.  Whoops.  Out of oil.  And salt.

Pack up three kids, head to the nearest store.  On the way, noticed that the Daddy’s parking tag was still in the van (which he took to work yesterday).  Definitely can’t afford a parking ticket.  Off to the Daddy’s school to put the tag in his car and THEN to the nearest store.

By the time that not-so-quick errand was over and done with, the beans were done and it was time to start the fagioli.

And then I started waffles.

I hate making waffles.  I love waffles.  But the mess!  I hate cleaning the waffle maker.  So when I do make waffles, I make quadruple batches.

Observe:

7 cups of flour.  8 eggs.  2 cups of oil.  7 cups of milk.

That’s a 32 c. bowl, that is.  This is no minor waffle-making effort.

In between waffle batches, I prepared the breadsticks.  I rolled out the dough like a pizza, cut into breadsticks, brushed with butter, sprinkled with garlic salt, and put in a warmed oven to rise for 30 minutes.

Then I baked for about 15 minutes at 350.  I’m not sure how long exactly because 1) I just kept checking and 2) the power to my stove went out halfway through without me realizing it.  When I did realize that THAT’S why the clock was blinking 12:00, I put it back at 350 and began the baking process again.

No harm done (besides a rather crispy bottom):

I plan to store these in the freezer and pull them out a few at a time when we have pizza nights.  How you do think I should reheat them?  Broiler?  Microwave?  Oven?  At what temperature?

While the children napped, I prepared the dough for the sugar cookie cutouts they earned with their Marble Jar o’ Good Deeds.

[No picture.]

And I started a double batch of pizza sauce.  Which will be enough for four pizza nights, at least.

[No picture.]

And I discovered that I don’t read too good on the second baking day.  I put in four TABLESPOONS of sugar instead of 4 TEASPOONS.  But a twitter friend helped me out, and one peeled potato and 30 minutes later, the excess sugar had been sucked out and the sauce had been saved.

Hmm… I know some children who could use some sugar sucked out of them… You don’t suppose…?

Nah.  Too easy.

With two and a half hours left until dinner, it’s time to start the dill bread.  I didn’t take a picture of it until it was ready to rise:

With an hour left til dinner, it was time to add the noodles to the fagioli:

I’m thinking less noodles next time?  I always forget how big they get.

And then, I finish my 12 millionth waffle.  And start on my favorite part of the day:

Cleaning…

…the…

…machine.

Yuck.

But by the time the Daddy got home, the counters were sparkling and the table was full of THIS:

Starting at the far left and going clockwise, we have:

• Pasta Fagioli
• Dill bread
• Pizza sauce
• Breadsticks
• A million bajillion waffles
• Half-whole-wheat sugar cookie cutout dough.

And then we ate:

And now the counters all dirty again.

Bleh.

I’ll tackle that tomorrow.  G’night, all!

In the above picture, you’ll find the fruit of the first day’s labor.  Minus the chicken.  And the chicken stock.  And over half the cornbread.  Clockwise, starting at far left, we have:

• 3 bags (2 c. each) applesauce
• 1 apple pie (which is now missing two slices)
• 1 huge container of granola with a sizable dent, thanks to my two children.  If you want to keep small children happy during baking day, make the granola first.
• 1 medium container of granola bars (1 batch)
• 1 gallon bag of granola bars (1 batch)
• 1 gallon bag of sliced apples (I accidentally (?!) sliced TWICE the apples I needed for the pie.  I just got gung-ho, I guess and did the whole bag!  Oh well, less work the next time I make an apple pie!  In the freezer in the meantime!)
• 1 loaf zucchini flax bread
• 1 loaf half-whole wheat honey oat flax bread
• 3 remaining slices of cornbread.

Am I done?  I’m not sure.  I still could make waffles.  And pizza sauce.

Ingredients:

3/4 c. whole-wheat flour
3/4 c. all-purpose flour
2 Tbs ground flax seed
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg

1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil

Preheat oven to 350 degrees.

Combine dry ingredients (except sugar) in a medium bowl.

Combine wet ingredients (and sugar) in a small bowl.

Combine wet and dry ingredients.  Do not overmix.  Batter should be slightly lumpy.

Pour into greased loaf pan.  It’s supposed to be a 8x4x2″ pan.  I’m just now realizing I’ve been using a larger one.  Oops.  That’s why it always looks so small…

Cook for 40 minutes at 350.  Cover with tinfoil and cook 10-15 more minutes.  (Foil prevents over-browning).

What’s your favorite quick bread?

Cool for 10 minutes in pan on rack.  Remove from pan, cool thoroughly on rack.  For best flavor, store wrapped overnight before eating.  But if you can’t wait, I won’t hold it against you.

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This post is a contribution to The Ultimate Recipe Swap.

(Double recipe shown in picture)

Ingredients:

3 c. quick cooking oats
1 14 oz can sweetened condensed milk
2 Tbs melted butter
3 1/2 c. mix-ins

One possibility that went over well at my house was:

1 c. flaked unsweetened coconut
1 c. semi-sweet chocolate chips
1/2 c. sliced almonds
1/2 c. flax seeds
1/2 c. raw sunflower seeds

You can also do dried fruit:

1 c. flaked unsweetened coconut
1 c. semi-sweet chocolate chips
1 c. sliced almonds
1/2 c. dried cranberries

I once tried:

1 c. flaked unsweetened coconut
1 c. white chocolate chips
1 c. chopped walnuts
1/2 c. dried blueberries

It was very sweet.  Especially with the sweetened condensed milk.  It was definitely not breakfast material.  But it made a decent dessert!

Instructions:

Combine ingredients.  Mix well.  This will take awhile.

Press into a greased 9×13 pan.  Press hard.  The harder you press, the more they will stick together after baking.

Bake at 350 for 20 minutes if you like them chewy.  25 minutes if you like them crunchier.

What are your favorite granola bar mix-ins?

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This post is a contribution to The Ultimate Recipe Swap.

Ingredients:

1/2 c. whole wheat flour
1/2 c. all-purpose flour
3/4 c. corn meal
2-3 Tbs sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tbs butter
2 eggs
1 c. milk
1/4 c. oil

Preheat oven to 400 degrees.  Mix dry ingredients in a medium bowl.

Put butter in a 9″ round cake pan or cast iron skillet.  Someday I will own a cast iron skillet and I will do this and be purely traditional in my cornbread making.  Until then, it’s a round pan.

Stick pan with butter in the 400 degree oven for 2 minutes while you mix the wet ingredients in a small bowl:

Pull out pan with butter and swirl butter around bottom and sides:

Combine wet and dry ingredents.  Don’t overmix; it should still be somewhat lumpy:

Pour into pan with butter:

Bake at 400 for 20 minutes.

Cracks are normal.  Serve with butter and honey.  Our kids usually eat half the pan alone.  (And they’re only 4 and 2!)

Before I knew it, it was time to get dinner ready!  Whipped (stirred?) up some cornbread to go with the…

…chicken.  And then in went the…

…apple pie (made with butter crust, brushed with milk, and sprinkled with sugar).

I’m about to lick my screen.  Oh, wait.  That’s my pie.  Off to the kitchen, be back later.

…

K.  *Sucking on fingers*.  I’m back.

So the only thing still cooking in my kitchen is the chicken stock!

Yummmm.

I’ll have another post summarizing all the baking with links to all the recipes.

I may even make those waffles yet.  Tomorrow.  Maybe.  Or I’ll crash on the couch and stuff my face with granola bars.  And pie.

Did you bake today?  And blog about it?  Leave your link so I can see what you did!

Granola bars are cut up.

Half-Whole Wheat Honey Oat Flax Bread (aka Bread With Longest Name Ever) is cooling.

Zucchini bread is baking.  I totally spaced and make it all white.  To make up for the lack of nutrients, I added two tablespoons of ground flax seed.  There, now it’s healthy again.  (Nevermind the full cup of refined white sugar.  You just nevermind that.)

Kids are eating a healthy lunch of apple peels and granola.

What?  It’s fiber and protein.  I promise I’ll feed them better at dinner.  Promise.

Apples are simmering.  (1/4 c water for every apple (cored, peeled, and quartered))

Apples are nice and mushy.  Time to mash!

After much deliberation, I opted for chunky applesauce.  Mostly because I didn’t want to have to add the blender to the growing mountain of dirty dishes.  But also because I like it that way.

Now to “make it a dessert” as Olivia calls it.  Added cinnamon and sugar to taste.

And zucchini bread is done and cooling!

I believe the only things left on my list are apple pie and waffles.  I sorely neglected the waffles.  Maybe tomorrow?  Oh!  Right!  And dinner!  Gotta put a chicken in the crock pot!  So caught up in Baking Day I almost forgot to make dinner!  (And after the pathetic lunch we had, that would have put me in the top running for Mom of the Year, I tell ya.)

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This post is a contribution to the Ultimate Recipe Swap.

Ingredients for a double-crust:

2 1/4 c. flour
3/4 tsp salt
2/3 c. butter
8-10 tbs COLD water*

*The main thing to remember when making a butter vs. shortening crust is to keep everything as COLD as possible.  Shortening does not soften/melt/get all ooey-gooey sticky like warm butter does.

First measure out your water and put it in the freezer.

Then dice your butter.  Small cubes.  Put it in the fridge.

Mix dry ingredients.  Using a pastry blender, cut in diced butter.  (Since it’s already cut, it won’t take as long, and therefore won’t get as warm!)

Add the freezing-cold water one tablespoon at a time, mixing lightly with a fork as you go.  Go around the bowl in circles.  Do not overmix or your crust will not be wonderfully flaky.  When it forms a ball, stop adding water.

Separate dough into two balls.  Cover and refrigerate while you make your filling.  Get out one ball at a time to work with.  If you have a pastry cloth, this is the perfect time to use it.  Sprinkle table or cloth with flour.  Roll the first ball into a circle, 12″ in diameter.  (Always start in the middle when rolling out the dough.)

Transfer crust to pie plate by rolling it up on your rolling pin and unrolling it over the plate.  Trim even with pie plate.

Roll out the second ball.  Also 12″.  Cut slits to allow steam to escape.

Place filling in pie plate, transfer second crust to cover filling using your rolling pin.

Trim to a 1/2″ beyond the edge of the plate.  Fold top pastry under bottom pastry and crimp the edge either with fingers and thumb or with a fork.

Bake!

See, that wasn’t hard.

The children helped me pack down the granola bars.

Benjamin threw a fit when I told him he couldn’t eat it with a spoon.

The bread came out of the machine to rise in a warm, draft-free place.

The Cinnamon Crunch Granola came out of the oven to cool on racks.

The granola bars, about to go in the oven.

Olivia, coring an apple (or attempting to, anyway).

Benjamin peeling an apple (or attempting to, anyway).

Next up:  Applesauce and zucchini bread!  And dishes.  And sweeping.  And naptimes.