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Homemade Sloppy Joes

April 14, 2009 in Recipes by Hanna Trafford

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sloppy_joeI know that it is a barbecue season – but these are all time favourite so before everyone gets into grilling juicy hamburgers – try this recipe – maybe on a rainy, cool day. Some things are just plain good and this one certainly qualifies.

Serve these sloppy joes on the softest, spongiest hamburger rolls you can find. They’re perfect for holding the filling in place and soaking up the delicious sauce.

Homemade Sloppy Joes

1 pound of lean ground beef
1 medium onion, chopped
1 celery stalk, chopped
8-ounce package of mushrooms, sliced thin
2 cloves garlic
8 ounces tomato sauce
1/4 cup ketchup
1 Tablespoon cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 Tablespoon sugar
1/8 teaspoon black pepper
1 tsp salt
8 hamburger buns

In a large skillet over medium-high heat, brown the beef. Remove beef from the pan and pour off excess fat. Still over medium-high heat, cook the onions in little of the beef fat until they are softened and translucent, about five minutes. Add the celery and mushrooms, and cook until the mushrooms have released all their moisture and turned golden brown in spots, about eight minutes. Add the garlic and saute for about thirty seconds.

Return the ground beef to the pan, and add the remaining ingredients.

Cover and simmer for 20 minutes. Taste and add salt and pepper to your liking. If the sauce is too thin, simmer uncovered for another 5-10 minutes until the desired thickness is reached.

Serve on warmed buns – I like to to top the hot meat filling with shredded cheese – that makes it really special!

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Cleaning with Baking Soda

April 14, 2009 in Household Hints by Hanna Trafford

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baking-sodaHere is another one of those informational pieces about what you can do with items you already have in your house – but might not have thought to utilize this way.

Cleaning with Baking Soda:

This is commonly known – Baking Soda (Sodium Bicarbonate) is great for absorbing odours. So remember to put opened box into your refrigerator or bottom of your shoe closet – it will help!

Do you have a jar of jam or sauce that was left with a gunk around the lid and now won’t open? Dip a toothbrush in a paste of 2 tablespoons baking soda and 1 tablespoon water and use it to dislodge the stubborn thing.

You can pour washing soda generously on oil and grease spots in your garage, sprinkle it with water until a paste forms and let stand overnight. The next day, scrub with damp brush, hose down and wipe clean.

To clean garden tools, dip a moist stiff-bristled brush in washing soda to scrub trimmers, clippers and other tool that need cleaning. Rinse and place in sunny area to dry. Just a little note: Don’t use washing soda on aluminum tools!

To combat tough stain on grills and barbecue utensils, dip a moist stiff-bristled brush in washing soda and scrub away!

To clean stove burners, place them in a dishpan and soak in about 1 gallon of warm water and 1/2 cup of washing soda for 30 min. Rinse and dry.

You can remove old stains from coffee and tea cups by soaking them in a mixture of 1 part baking soda and 2 parts water and soaking overnight. Then just rub with a sponge and rinse.

There is something you can do with old furniture as well – if you need to refresh the upholstery. Just sprinkle generously with baking soda, let sit for a while and then vacuum.

Baking soda can be very helpful when you need to erase crayon marks on your walls. Mix up a paste (equal parts or baking soda and water) and apply to the wall. Let dry before brushing it off with a clean cloth. If you wall is coloured, you will need to be careful – baking soda can dull the paint!

Hope this was helpful to you – and as always – your comments and additions are more than welcomed!

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Tips on Baby Nutrition

April 13, 2009 in Parenting by Hanna Trafford

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baby-diet1

I am sure that there are moms out there – especially the brand new ones – who constantly think and sometimes worry about the proper nutrition for their little ones. I have done a bit of research and put together some valuable tips, that I think will help. Please add your comments and any additional information you may have or have learned from experience. Your input is always welcomed!

Tips on Baby Nutrition:

Infants – 0-6 months:

  • This is the time period that babies get their nutrition form breast milk or formulas. Ensuring that mom gets all the nutrients becomes the important thing here. A breastfeeding mom should increase her calorie intake by 300 – 500 calori3es over her normal diet. This should include adding calcium, which is very important since lactation draws calcium out of your bones.

Infants – 6-12 months:

  • If you baby is able to sit up and  hold objects, try to give him some solid food and see if he will attempt to feed himself. Some babies are ready to do this at 6 months, other need to wait til they are 8 months old – that is completely natural. Organic food are a great choice for your baby – babies are vulnerable to pesticides, because their brain, immune system and detoxification system is still developing. Nutritious food include brown rice, carrots, sweet potatoes and oatmeal, since they are nutrient dense and rich in fibre. great way to introduce your baby to what you eat (ultimately, that is what you will be feeding him or her anyway) is to start pureeing the foods you eat and giving it to your baby.

Infants 12+ months:

  • Depending on their age, size and activity level, toddlers will need about 1000 – 1400 calories a day. It is important to remember, that their appetite will decrease at this age, because their physical growth is slowing down. The bet is to teach them to eat 3 smaller meals a day plus two to three healthy snacks. And it is equally important to remember that about one th8ird of their dietary intake should be in a form of fat. That is necessary for proper brain development. Consider your toddler’s fat intake from milk, cheese, yogurt, meat, fish,chicken or eggs.

Supplements for children:

A daily multivitamins and supplements can make the most of your child’s health. here are a few other essentials that may not be included with multivitamins:

Omega-3 Fatty Acids – important for growth and development and help against future cardiovascular disease and behaviour problems

Calcium - help in developments of healthy bones and teeth and plays important role in muscle contraction as well as transmission of messages through the nerves and release of hormones.

Vitamin D - Helps to maintain normal blood levels of calcium and phosphorus to form and maintain strong bones

One of the best ways to ensure that your child is getting proper nutrition and have your questions answered is to contact you health provider – that will be the one thing that will put any mom’s mind at ease!

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Homemade Seafood Chowder

April 13, 2009 in Recipes by Hanna Trafford

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seafoodchowder_thymedampers

Here is a little something different – and very, very delicious! And another thing – it is made in a slow cooker so it’s one of those recipes that take minimum time consumption. Get it ready tonight and have a great dinner for your family or friends for tomorrow!

Homemade Seafood Chowder:

1 lb. of boneless salt cod or salt haddock fillets

3 tbsp. of butter

1 large leek, chopped

3 each – carrots and celery, diced

3 potatoes, peeled and diced

1 bay leaf

1/2 teaspoon each – dried thyme and pepper

Pinch – each nutmeg and cayenne pepper

1 lb. of deveined large raw shrimp

1/4 cup of minced fresh parsley

1 cup of whipping cream

  • Soak fish is water at room temperature for 24 hours, changing water several times. Drain and cut into chunks – place in slow cooker.
  • In large skillet, melt butter over medium-high heat, saute onion and leek until softened and onion turns golden on edges – about 10 minutes. Add to slow cooker.
  • Add carrots, celery, potatoes, bay leaf, thyme, pepper. nutmeg, cayenne and 7 cups of water to slow cooker. Cover and cook on low until vegetables are tender – about 6- 8 hours. Discard bay leaf.
  • Stir in shrimp and parsley, cover and cook on high until shrimp are pink – 8-10 minutes.
  • In saucepan, bring cream to boil; stir into chowder.

This recipe will make 8 – 10 servings.

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Easter Dinner recipes

April 11, 2009 in Recipes by Hanna Trafford

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If you are anything like me, you are probably sitting down right now, looking up recipes that will make your Easter dinner special. I do like making the traditional dishes – like baked ham, but I also like to add a special touch to it. This year, I am going to add Peach Chutney – I think that will be popular. I am still working out the baking goodies – but Easter Bunny cake and traditional old fashioned Easter Bread will definitely be a part of it.I am going to try to lend a helping hand – if you need it that is – and share the recipes I have chosen- that’s is

Easter Dinner Menu:

Two-Cabbage Slaw

Very nice, not only because the double colour makes it extra appetizing – and the flavor is definitely great

Ham with Peach Chutney:

I have tried the spiral cut ham available in pretty much every grocery market and I quite like it. You just have to make sure you follow the instructions carefully so it doesn’t dry out.

Rice Stuffed Cornish Hens:

Roasted Potato Salad:

My family loves potato salad – and I always make the same recipe. SO this year I thought – let’s try something different – and this is what I picked. Hope you try it and like it!

Homemade Pecan Pie

Always a favorite – Good Old Fashioned Homemade Pecan pie, served with freshly whipped real cream or French Vanilla Ice Cream – need I say more?

Have a wonderful Easter and Happy Cooking and Baking!

 

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Homemade Pecan Pie

April 11, 2009 in Recipes by Hanna Trafford

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No special meal would be complete with a great dessert! Here is a recipe for an old-time favourite – an easy to make pecan pie!

pecan_pie


Homemade pecan pie:

3 eggs

1 cup of dark corn suryp

2 tablespoons of butter,melted

1/2 cup of sugar

1 teaspoon of vanilla extract

1/8 teaspoon of salt

1 cup of chopped pecans

Pastry shell (see below for instructions for homemade pastry)

In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.

Pour into pastry shell. Cover edges loosely with foil. Bake at 350F for 20 minutes. Remove foil. bake 20-25 minutes longer or until a knife inserted in the centre comes out clean. Cool on a wire rack and store in refrigerator until serving. Top with whipping cream or a scoop of vanilla ice cream and enjoy!

Recipe for homemade pastry:

http://www.mama-knows.com/recipes/rich-flaky-pastry.html

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Roasted Potato Salad

April 11, 2009 in Recipes by Hanna Trafford

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roasted-new-potato-salad-lRoasted garlic, potatoes and veggies bring new flavours to a classic, family favoured salad. It can be served cold or warm – depending on your choice and the occassion you are using it for.

Roasted Potato Salad:

1/2 lb. of green beans. cut into 1 inch pieces

1 large whole garlic bulb

2 lbs. of small red potatoes,quartered

2 medium sweet red peppers, cut into larger chunks

2 green onions, chopped

1/4 cup of chicken broth

1/4 cup of balsamic vinegar

2 tablespoons of olive oil

2 teaspoons of sugar

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1/2 teaspoon salt

In a large saucepan, bring 6 cups of water to a boil. Add beans;bring to a boil.Cover and cook for 3 minutes. Drain and immediately place beans in ice water – drain and pat dry.

Remove outery skin from garlic – do not peel or separate cloves. Cut top off garlic bulb. Place side up on a greased 15 x 10 x 1 baking pan. Add potatoes, red peppers, onions and beans,drizzle with broth. Bake – uncovered at 400F for 30-40 minutes or until garlic is softened. Remove garlic, set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes.

Squeeze softened garlic into a large bowl, stir in the vinegar, oil sugar, rosemary and salt. Add vegetables and toss to coat.

Serve warm or cold.

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Two-cabbage Slaw

April 11, 2009 in Recipes by Hanna Trafford

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cabbage2This dish is not only a gret choice of salad options – it is also very eye catching – because of the combination of colours.

Two-cabbage Slaw:

4 cups of shredded green cabbage

1 cup of shredded red cabbage

I medium green pepper, chopped

1 medium sweet redpepper, chopped

4 green onions – finaly chopped

Dressing:

1 cup of reduced fat sour cream

3 tablespoonms of tarragon vinegar or cider vinegar

1 tablespoon of sugar

1 taespoon of salt

3/4 teaspoon of celery salt

1/4 teaspoon white or black pepper

In a large bowl, combine first five ingredients. In a small bowl, combine all dressing ingredients together. Pour over cabbage mixture and stir to coat. Cover and save in cool palce until ready to serve.

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Rice-stuffed Cornish Hens

April 11, 2009 in Recipes, Uncategorized by Hanna Trafford

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stuffed-cornish-hens

This is an ideal recipe for a festive occasion , easy to prepare and a nice surprise for your family or your dinner guests.

Rice Stuffed Cornish Hens:

5-1/2 cups of water

2 teaspoons of chicken bouillon granules

1-1/2 teaspoons of salt

3/4 cups of uncooked wild rice

1-1/2 cups of uncooked long grain rice

1 pound of bulk pork sausage

1-1/2 cups of chopped celery

3/4 cups of chopped onion

6 cornish hens (about 20 ounces each)

1 jar of apricot preserve

In a large saucepan, bring 5 cups of water, bouillon and salt to boil. Add wild rice. Reduce heat, cover and simmer for 20 minutes. Add long grain rice, cover and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.

Meanwhile, in a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink  and vegetables are tender. Drain and stir in the rice mixture. Spoon about 3/4 cups of the stuffing into each hen.

Place remaining stuffing in a greased 2 qt. baking dish, cover and set aside. Place hens breast side up on a rack in shallow baking pan, tie drumsticks together. Bake, uncovered at 350F for 40 minutes.

In a small saucepan, bring the preserve and remaining water to boil. Pour over hens. Bake 25-35 minutes longer or until meat thermometer reads 180F for hens and 160F for stuffing, basting occasionally.

Place baking dish with stuffing in the oven for the last 35-40 minutes of baking time.

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Ham with Peach Chutney

April 11, 2009 in Recipes by Hanna Trafford

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ham-1peach-chutney-ck-1622501-l

I have usually made ham with pineapple rings – maraschino cherry nicely pinned in the centre of each, honey glaze…. Well – making easy peach chutney gives your dinner ham a totally new taste and aroma. Additional bonus? This is so easy and quick – try and be the judge!

Ham with Peach Chutney:

1 fully cooked boneless ham (4-6 lbs.)

1 can (16 oz.) of slices peaches in natural juices,drained and coarsely chopped

1.2 cup of cider vinegar

1/2 cup of packed brown sugar

1/4 cup of chopped green onion

1 apple – peeled and coarsely chopped

2 tablespoons of lemon juice

1 teaspoon of pickling spice

Place ham in shallow pan. Bake at 325F for 1-1/2 hours ur until thermometer reads 140F and ham is heated through.

Meanwhile, combine all remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 25 -30 minutes. Cool and serve with sliced ham.

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