Hurried Homemaker

- for supermoms short on time -
September 24th, 2011

Pumpkin Pancakes

I have been craving something pumpkin now that the air is turning crisp. I will be honest, I was a bit scared of making my first gluten-free pumpkin bread, so I decided to start with pancakes. What a cinch these are! And they’re fantastic!


  • 1 24oz pkg Pamela’s Pancake mix
  • 2 eggs
  • 1/4c oil (I prefer flax)
  • 1/2 can pumpkin (I like the organic pumpkin pie mix from Whole Foods because it has spices in it – if using plain pumpkin, add nutmeg/cinnamon to taste)
  • 1/4c brown sugar
Heat non-stick skillet or griddle. Mix together all ingredients until smooth. Drop by spoonful onto skillet/griddle. Cook until golden brown.
July 11th, 2011

Sensational Salads

In the craziness that has consumed us recently, I have become used to a quick but healthy lunch … salad. Salads can be SO boring, especially if you’re having them every. single. day. So, here are a few that I have enjoyed as of late …


  • fresh spinach (the farm has had the most amazing spinach this year!)
  • fresh ripe strawberries
  • candied pecans (easy to make, store bought fine too)
  • parmesan balsamic vinaigrette (recipe below)

This is my favorite salad to curb a sweet tooth!


  • fresh spinach
  • sliced mushrooms
  • turkey bacon (or regular bacon if you wish)
  • croutons if you desire

This is great for a heartier appetite!


  • 2T balsamic vinegar
  • 1T olive oil
  • 1T fresh squeezed lemon juice
  • 1 small garlic clove, crushed
  • 3T finely grated parmesan cheese (I like to use my micro-plane to get it super-fine)

Shake contents together in jar. Refrigerate any left0vers.


  • 1/4c julienned carrots
  • 1/4c julienned radishes (red or daikon)
  • 1/4c julienned beets
  • 1T apple cider vinegar

Toss veggies with vinegar and let sit for at least 30 mins. Serve scoop over mixed greens or bed of your favorite lettuce.


June 16th, 2011

Amberjack Dinner

This week’s bounty at the CSA included Daikon radishes, carrots, and garlic scapes. Fresh, local, organic veggies are the best! I was craving a gourmet fish dish for dinner, and this is what I came up with. It was delicious and will definitely be made again!



  • 1 – 1.5 lb Amberjack Filet
  • 1-2 small carrots
  • 1-2 large diakon radishes
  • 2 heads Belgian endive
  • 1 garlic scape
  • salt & pepper
  • Bernaise Sauce (recipe linked)


Salt and pepper fish. Pan sear on stovetop. Place in baking dish, cover with foil, and bake in 350 degree oven covered for about 15 minutes. Remove foil and complete cooking for about 5 minutes. Remove from oven and let sit for about 3 minutes. Divide into 4 portions.

While the fish is in the oven, prepare the Bernaise Sauce and vegetables.

You can grill the endive first or simply place it on the plate raw (the crunchy, semi-bitter flavor with the fish is fantastic). Julienne radishes and carrots, slice garlic scapes into small slices. I like to just toss these together and saute in the same pan that the fish was seared. Don’t over cook! The veggies should be slightly crunchy.


Arrange endive on plate. Spoon Bernaise sauce in center and place fish on top. Then spoon veggie mixture alongside.



April 28th, 2011

Peanut Better Ice Cream Pie

Yes, that’s right … Peanut BETTER. I was thrilled when Susan at Doughmesstic requested a recipe as a guest post. I knew that it had better be good, too – have you read her blog? Ah-maz-ing! So, I went to the kitchen (and my kids) to develop a recipe that was easy, yet decadent. Since the little one is into Reece’s Peanut Butter Cups right now, it “fed” the idea of Peanut Better Ice Cream Pie (click on screenshot below to get recipe):

April 20th, 2011

Easy Homemade Vanilla Ice Cream

I love to make homemade ice cream, now. Before? Not so much. I got an electric ice cream maker a few years ago and was so excited to try new ice cream recipes … only to be disappointed that I had either overcooked eggs or the ice cream didn’t freeze well (many got too icy). It seems like I tried hundreds of recipes (probably only about 10 or so in reality) and I got so frustrated. So, I decided to combine the aspects of several recipes into one and see how it worked out … luckily it went great. This is the ice cream that I find tastes the creamiest, freezes the best, and is a great base for toppings.

First, you need one of these:

Doesn’t have to be this one exactly, but this is what I happen to have and love.


  • 1 can evaporated milk
  • 1 pkg instant vanilla pudding mix (you could use other flavors, too)
  • 2 cups whole milk
  • 1/4 cup sugar (superfine dissolves best)
  • 1/2 tsp vanilla extract (use the best you can find)
  • 1 small pinch of salt


Simply whisk all the ingredients together until sugar is dissolved. Pour into electric ice cream maker. Finish according to ice cream maker’s instructions.


Use in ice cream pies or top with fresh fruit, candies, or drizzle with fudge topping.


March 7th, 2011

Stuffed Turkey Breast

My family loves this recipe on cold evenings and it is a great alternative to a typical Thanksgiving dinner if you wanted to change things up a bit.

1 whole turkey breast, debone & butterfly (I usually remove skin)
2-3 leeks, sliced thin (white and light green parts only)
Handful of shitake mushrooms (or mushrooms of your choice), diced or sliced thin
1/2 c plain breadcrumbs (leave a few pieces of whole wheat bread on the counter for a day and crumble for a healthier option)
1/4 onion diced small
1/4 c Parmesan and/or Romano shredded cheese
1 tbsp crushed garlic
2 tbsp olive oil
1 tsp parsley
1 tsp oregano
1 tsp thyme
salt & pepper to taste

Heat 1 tbsp olive oil in saute pan over medium heat. Add leeks, onion, and garlic – saute until onions begin to turn golden. Add mushrooms. Saute about 3 minutes. Remove from heat.

While vegetables are sauteing, mix herbs, salt, and pepper. Take 1/2 this mixture and add shredded cheese and breadcrumbs to it. Reserve remaining 1/2 of this mixture.

Combine leek mixture with the herbs you mixed with cheese and breadcrumbs.

Pound turkey breast until thin, but not less than 1/4″ thick. Stuff with leek/breadcrumb mixture. Close with cooking string or toothpicks. Use remaining oil to coat roasting pan. Place stuffed turkey breast in pan and sprinkle reserved herb mixture over it.

Cover with foil and Bake in 375 degree oven for about 35 minutes. Remove foil and bake uncovered for another 15-20 minutes. Slice and serve.


* Time-Saving Note: This can be prepared one day and cooked the next.

February 9th, 2011

Immunity Soup

February is the month the highest rate of the flu! I have a great recipe we call “Immunity Soup”. It can easily be made as a vegetarian soup, as well. Here is the best soup to help combat sniffly, sneezy, icky-ness:

1 rotisserie chicken [or block of tofu] cut into bite-size chunks
1 sweet potato [or butternut squash] cut into bite-size chunks
1/2 – 1 onion, diced
1 bunch kale, de-ribbed and sliced into think strips
2 large shitake mushrooms, sliced or diced
1 can coconut milk
32oz chicken/vegetable broth
1 heaping tsp Turmeric
1 tsp grated fresh ginger
1 tsp Cayenne pepper
1 tbsp crushed garlic

Combine all ingredients in stockpot. Bring to a boil over med-high heat for about 3 minutes. Turn down heat to low. Simmer soup about 20-30 minutes. Serve with rolls.

Enjoy and stay well!

January 26th, 2011

Winter Squash Recipes

As I mentioned before, we joined our local CSA for fresh, organic, locally grown veggies for the winter. This means a LOT of winter squash! Since we haven’t really included much winter squash in our diets until now, we have tried many recipes. Here are links to my favorites so far (thanks to

SPAGHETTI SQUASH:  Spaghetti Squash with Moroccan Spices

BUTTERNUT SQUASH:  Scalloped Butternut Squash

ACORN SQUASH:  Sausage Stuffed Acorn Squash with Molasses Glaze (I do this without the molasses)


May 31st, 2010

Organic Chocolate Milk!?

*** UPDATE 4/12/2011: This product has since been found to contain substances not approved by the laws that govern organic products. I strongly recommend reading more (see following link) prior to purchasing this product for your family: ***

Since I was pregnant with my firstborn, I knew my kids would only have organic milk from the time they made the switch. There were too many studies out relating the antibiotics and hormones given to cows to the rapid growth of cancer, attention-disorders, and early puberty in today’s children.

Not only did I know that I would be sure to provide organic foods and milk, but I would try to provide as much DHA in their diet (and mine) as possible. DHA is an omega-3 fatty acid proven to support brain, heart and eye function. (You can read more about that here.)

Rewind back to the 1980′s and 90′s, my childhood. Chocolate milk was a favorite drink at snack times and after dinner. We stirred chocolate syrup into our plain white milk. And, if we were especially lucky, mom bought the chocolate milk in a carton! It was rich, thick, and not organic.

Of course I want to share the things I loved as a kid with my children. What I don’t want to share with my children is the bad part of those “wonderful” things I loved.

Chocolate milk is not a common item in our refrigerator, but Horizon Organic Milk is. So, you can imagine the excitement of my 8yo when she opened the fridge door to find Horizon Organic Chocolate Milk staring back at her. I poured a glass for each of us, as I explained we were testing it for my blog readers. Even the hub got in on the taste test.

We all agreed that this was really good, really light chocolate milk. You know that thick coating it can leave? Well the Horizon Chocolate Milk did not leave any of that, nor did it leave a tummyache from being overly rich. We all (except the baby) enjoyed every last drop.

How brilliant is Horizon for providing chocolate milk that is organic, but also has DHA? It certainly takes the guilt out of providing this little treat. Although chocolate milk is not a regularly occurring drink option in our home, I can say we’ll be buying Horizon Organic Chocolate Milk from now on when we do buy it.

Hurried Homemaker was not paid for this post. We were provided with coupons to purchase this product, but this is no way affects our opinion of this product/company.

May 25th, 2010

Easy Asian Dressing

Last night I grilled a flank steak to serve over salad. I was in an Asian-mood, but could not find a recipe that I really liked for a good salad dressing. I made this one up and it turned out delicious! (Use the Cuisinart I mentioned here to make it really easy!)

Note: I usually keep pickled and powdered ginger on hand since I do not buy fresh every week.

Related Posts Plugin for WordPress, Blogger...