Lunch: 6.4.10

No snack today - the school is providing snack for a camp they do at school until the 10th (Day camp).

 Lunch is a bunny shaped hard boiled egg, blueberries, homemade yogurt with maple syrup, granola, a cheese stick, and some ham.

Mom's Lunch: 6.3.10

I have leftover Belizean Egg & Cheese Pie, Sweet Potatoes and carrots, and lots of watermelon.

Recipe: Egg & Cheese Pie

This week, Global Table is visiting Belize.  To participate in the Cook-Along, I found this interesting recipe for Egg & Cheese Pie.

I mean, sure, I could have made Rice & Beans, or Beans & Rice, or something with fish or shellfish (check out this recipe!  If I thought anyone in my family would eat it besides me, I would have made it...)  I wanted to make something that I thought people would eat, and something different and interesting, and having all the ingredients on hand was definitely a bonus!

Verdict:  It's delicious!  It's interesting!  It was easy and quick!

And I think it would have been better with curry powder.  Or onions.  And I modified it slightly to make it a little healthier.  I bet that people in Belize are not using fat free evaporated milk.

Still - it was a winner.  I served it with mashed sweet potato and carrot, sweetened with a little honey and brown sugar, and that was wonderful.  I recommend that combination whole heartedly.

Belizean Egg & Cheese Pie

6 hard boiled eggs
1/2 c shredded cheese (I used parmesan - something with more bite would be delicious)
1 Tbsp butter
3/4 c fat free evaporated milk
1/4 tsp pepper
1 Tbsp flour
1 c bread crumbs

Hard boil the eggs (add eggs to water, bring to a boil, put cover on, remove from heat, let sit for 10 minutes).  Make white sauce by melting butter in a sauce pan, stirring in flour and cooking for a couple of minutes, stirring in evaporated milk, and then the cheese, stirring until thickened.
Cut eggs into slices. Put alternate layers of eggs, sauce and bread crumbs in a pie plate. Sprinkle top with a little more cheese.  Bake 15-25 minutes at 350 F.

Then, you eat it all up.

Lunch: 6.2.10

Daddy and I have leftovers, nothing interesting, so I'll just post the girl's food.

Snack is a blackberry nutrigrain, string cheese, a piece of Belgian Breakfast Raisin Bread with butter and cinnamon sugar, and a juice.

Lunch is blueberries, mini banana cranberry muffins, a house shaped ham and cheese sandwich on Whole Wheat Flax bread, a hippo full of dried plums, a small container of goldfish crackers, and a small container of maple syrup flavored homemade yogurt.

Lunch: 6.2.10

Snack is some banana cranberry muffins and juice.

Lunch is some homemade yogurt with maple syrup, blueberries, a squirrel shaped sandwich with hummus, ham, and sharp cheddar cheese on my homemade whole wheat flax bread, some homemade granola, and some dried plums in the baseball container.

Mom & Dad's Lunch: 6.2.10

For lunch, Daddy has some watermelon & blueberries, some homemade yogurt with strawberry jam in it, and a sandwich on whole wheat flax bread, with mustard, ham, and sharp cheddar cheese.

I have watermelon, blueberries, a sandwich on whole wheat flax bread, with hummus, ham, broccoli slaw, and sharp cheddar cheese.  Since I still have some store bought Chobani in my fridge, I'll bring some of that, too.

Recipe: Whole Wheat Flax Bread

I found this recipe on King Arthur Flour's website, and had to try it.  I modified it because I didn't have any pumpernickel flour. I used mostly regular whole wheat flour, and some white flour.  It is delicious, rose beautifully.  I love it - and the kids love it!

(I'm posting my variation, but there's a link to King Arthur Flour above)

Whole Wheat Flax Bread

1 1/2 c whey (from straining yogurt) or water
1 Tbsp blackstrap molasses
1 tsp instant yeast
1/2 c flax seed meal
1 c all purpose flour
2 c whole wheat flour
1 1/2 tsp salt


Prepare dough in your bread machine or by hand, adding more whey or flour if needed to get the right texture.  When the dough cycle is complete, transfer dough to a loaf pan, cover with a towel, and let rise for about an hour, or until doubled in bulk.


Preheat oven to 350 F. Bake for about 35-40 minutes.  When the bread comes out of the oven, rub some butter on the top of it, then remove from the pan and wrap in a towel.