Inspired by Ma (Caroline) Ingalls I have decided that Monday will be Baking Day. My budget is currently squeezed and after analyzing my expenses I’ve come to the conclusion that the area in which I can squeeze even more is the food budget. I have always cooked dinner, but I haven’t always made everything from scratch. The advantages to baking or cooking from scratch are that you know exactly what ingredients are in your food. You do not need to worry about preservatives and questionable things like partially hydrogenated oils. You can eliminate the worry of pesticides and genetically modified foods by using organic ingredients as well.
Sometimes I wish I had as many days as Ma Ingalls had to work around the house. Here is what her week looked like after she had done the daily chores:
“Wash on Monday,
Iron on Tuesday,
Mend on Wednesday,
Churn on Thursday,
Clean on Friday,
Bake on Saturday,
Rest on Sunday.”
I believe that dedicating a day to baking is the most efficient way to do time intensive cooking. If I tackle these food projects individually throughout the week then each time I will need to get all the ingredients and cooking implements out. I will also need to wash everything multiple times. But if I’m cooking bread and then making pizza dough, my mixer doesn’t really need much washing in between uses. Also, while the oven is heated I can bake multiple things so long as they are at compatible temperatures. The only drawbacks I really experience is that I wish I had 4 loaf pans instead of 2. Occasionally the oven is full, and I need to wait for one thing to finish while I start something else, but I can always keep up on the dishes while I’m waiting.
While I have been endeavoring to do Baking Day for a while, each week I have been adding new items to my repertoire. Not all recipes are worthy of sharing yet, but that’s alright because I am still learning how to make raviolis and bagels and some items that take a certain level of trial and error.
Here is last Monday’s “baking”:
2 loaves of Wheat Bread: One side note about the bread. I have a new mill!! So I ground my required 2 cups of wheat flower, and I used organic flour for the rest. I think they turned out nicely. I enjoy this bread best fresh and one loaf is used for dinner on Monday night while it’s still hot.
2 loaves Zucchini Bread: Hey, you’ve gotta love zucchini bread in March. I keep 2 cup portions in the freezer that are left over from the inevitable summer bumper crop. The kids often have a slice for breakfast.
Ravioli: This was the first time I made ravioli….or any pasta actually. So maybe I should have started with an egg noodle (which I will try next Monday) but I had some ingredients in the fridge that needed to be used up that I thought would be yummy in a ravioli. I don’t like to have anything go to waste and that goal often dictates my recipes when allowable. I also used hand ground wheat for this recipe as well as our fresh eggs. These have been frozen for use on a night when there isn’t much time to cook.
Pizza Dough: I just made the dough and put it in the refrigerator to be used another night instead of having frozen pizzas. We did end up eating this on Tuesday. I didn’t have pepperoni or anything so I got creative with the meat. Thin sliced ham and bacon crumbles turned out great on this pizza. I also used a mix of cheeses and my homemade marinara sauce. Yum!
Marinara: See my Marinara Mash-up posting for details and recipe. I used this marinara with Monday’s dinner and bread. Then it was my base sauce for our Tuesday pizza. Then I still had some leftover and had some with pasta for lunch on Wednesday.
Cookies: At this point in my Monday baking goal I was running out of time!! So I did enlist my son to make the chocolate chip cookies for treats throughout the week. He made them all himself. (This is another goal of mine which is to ensure that my children can bake and cook when they leave my household. Home economics aren’t taught in schools anymore). The biggest trick with cookies is to keep the kids and husband from gorging on them the first day.
What else: Some other food items that come up on baking day, but didn’t happen this week: Bagels, granola and cheesy breads. Things I would like to learn for baking day: Cereal, crackers, and other pastas. Do you have go-to make in advance meals that you want to share, or something I should include on my Baking Day?