This may sound “corn”y, but I just adore Indian corn in the fall. I love all the colors, the reds, the oranges and the blues, to name a few. They make beautiful autumn decorations and are a lovely and simple craft for the little ones to make. We compiled a list of some of favorite Indian corn crafts for kids. We have corn made out of Fruit Loops and even corn inspired by one of our favorite artists.
September is upon us. Next week we say goodbye to August and inch that much closer to autumn. The fall decor is already in the stores. There are a ton of pumpkins, items adorned with leaves and ears of Indian corn. My daughter was very curious about the Indian corn. “Can you eat it, mama?” Does it taste like candy?” Is it like candy corn?” I have never tasted it and I do not think it tastes like candy corn, but it sure does look pretty. Last night we made some of that pretty corn in an easy fall craft.
Button Indian Corn Craft
Cut a husk out of green construction paper and a cob out of yellow paper.
Glue the cob onto a piece of construction paper & then glue the husk cut-out over the cob.
Glue buttons in yellows, whites, reds, browns and blacks onto the cob. Let your project dry.
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It is dinnertime & I don’t have anything planned. Let’s play a little game. What is in my fridge? We have thawed out ground turkey, leftover rice, 2 aging potatoes & a half of an onion that is getting ready to be trashed. Mmm mmm, sounds great doesn’t it? Nobody likes wasting food. My husband & I positively hate it. Some of our favorite meal creations come from simply cleaning out our fridge. The hubby asked me last week if I could make a batch of fried rice, so this seemed as good of a time as any since it requires day old rice & as luck would have it… This would not be our traditional fried rice though. This is our fried rice American style.
Ingredients:
1/2 pound of ground turkey or any ground meat
2 cups of day old cooked rice
2 cups of cooked diced potatoes (2 small potatoes)
1/2 cup of chopped onion
Half a can of corn
3 eggs
2 1/2 tbsp soy sauce (as always I recommend Green Mountain or Maggi)
2 tbsp olive oil
1 tsp garlic salt
Pepper to taste
Directions:
Brown your ground meat until no longer pink, drain & place aside. Peel & cube the potatoes, throw in the microwave for about 3-4 minutes until cooked in the center and set aside. In a large skillet set to 350 or high heat, add the oil & onion. Cook the onion until tender & toss in rice & potatoes. Add 1 1/2 tbsp of soy sauce over the top & stir until rice & potatoes are browned. Pour in half the can of corn & stir for a couple of more minutes. Add the ground meat, the seasonings & the last tbsp of soy sauce. Stir for a few minutes more & then transfer to a serving dish. Keep the skillet on. In a small bowl beat the eggs. Add to the hot skillet & toss around quickly until the egg is just barely firm & cooked . Remove from heat & throw in the the rice mixture.
Stay tuned for more fun with leftovers.
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There are some things in parenthood that do not make sense to me. The most recent in a long line of things that puzzle me is this, you have all heard me cry & whine over what a difficult eater our daughter is, then how do you explain this…
If the daily battle with my daughter at mealtime wasn’t frustrating enough, I now find out that she is capable of eating at each meal, just not for us. Siiiiggh! There are a few foods that I can count on that she will eat, pancakes, French toast & spaghetti. As you can see she likes her carbs. When possible we try to sneak in meat and our fruits & veggies, but it does not always work. Today’s menu had a couple of wins and a definite loss.
Breakfast: Banana & Nutella Pancakes
I had a couple of over-ripened bananas that needed to be used, so pancakes were a great place to use them.
Smash the bananas with a fork in a small mixing bowl. Add the egg & beat together & set aside. In a medium sized mixing bowl add 1 cup of all purpose flour, 1 tbsp of brown sugar, 2 tsp of baking powder, 1 tsp of cinnamon, 1/4 tsp salt, 3/4 cup of milk & 2 tbsp vegetable oil & stir. Pour the egg mixture into the flour mixture & stir well. Stir in 1/3 cup of Nutella. Pour about 1/8 of a cup of batter into a griddle or in a frying pan set on medium heat. Cook until the pancake is bubbly & the edges are cooked. Flip the pancake & cook on the other side until cooked all the way through.
Breakfast was a success. She ate 4 pancakes of her own & a few bites of mine too. Score one for mommy.
Lunch: Monte Cristo Roll Ups:
Preheat the oven to 375. Cut the crusts off of 6 slices of bread. With a rolling pin, roll out each slice off bread. Beat an egg in a medium sized bowl. Brush one side of each slice with the egg. Cut a slice of ham so that it fits inside the slice. Cut a slice of Swiss cheese so that it only covers half of the slice. Roll the bread started at the cheese end. Dip the whole roll into the egg mixture covering the entire roll-up. Place on a greased cookie sheet & dust with confectioner’s sugar. Bake for about 7-8 minutes until golden brown.
While this was a big hit with mommy & daddy, Mai refused to try it. I tried bribery & pleading. “Just take one little bite.” Negative. This was a lunch time fail. The score now is 1-1.
Mexican Chicken Rice Bake
Ingredients:
1 cup of uncooked white rice
1 pound of chicken cut into strips
1 cup of water
1 cup of milk
1 can of regular tomato soup (10.75 oz)
1 can of corn drained (8.75 oz)
1/4 cup of diced red peppers
1/4 cup of diced orange peppers
1/4 cup of diced yellow peppers
1 packet of taco seasoning
1 cup of shredded Mexican cheese
Ingredients:
Preheat oven to 375. Dice your vegetables & cut your chicken into strips & set aside in a casserole dish (I used a 9×12) add the rice, water & taco seasoning, stir well until seasoning is broken up & evenly distributed. Stir in the tomato soup & milk. Pour the corn & peppers over the top. Place the chicken strips over the top. Cover with foil & bake for about 45 minutes (cook times may vary). Remove foil, add the cheese & bake for 5 more minutes. Remove & let sit for a few minutes to cool. The top may appear slightly watery. The sauce will thicken upon standing. Scoop & serve.
It was a pretty good eating day other than lunch, but you win some & you lose some.
I don’t know where you all live, but where we are, it is freezing. With the cold New England weather also comes the flu, colds & an assortment of other fun viruses to bounce back and forth around our home.
My husband & daughter have been sick all week. The menu this week has been soup & vitamin C. Tonight’s special for my two sniffling loves is shepherd’s pie soup.
Shepherd’s Pie Soup
Ingredients:
4 cups of peeled & cubed potatoes
1 lb of browned ground turkey
2 7oz can of corn
1/2 cup chopped onion
5 tbsp of butter or margarine
5 tbsp flour
2 cups milk
2 cups of shredded cheddar
3 1/2 cups of chicken broth
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1 tbsp parsley
Directions:
Combine potatoes, onion & broth in large pot. Bring to a boil. Lower heat to a simmer & cover. Cook until potatoes are tender about 15-20 minutes. Add salt & pepper.
Brown ground turkey with the garlic salt, drain & set aside.
In a medium saucepan melt the butter medium low. When fully melted add the flour and stir until the flour is absorbed. Add milk slowly & stir until smooth. Add parley & 1 cup of cheese & stir until melted.
Add the cheese mixture to the potatoes & stir well. Add the corn & the ground turkey & stir well again. Add the last cup of cheese & stir until melted.
Serve to your sick family while it’s still warm.
Some goldfish swimming in the bowl for the munchkin.
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Related topics:
http://forovenssake.com/2014/01/28/burrrroccoli-cheese-soup/
http://yourmovechef.wordpress.com/2014/01/29/russian-mushroom-and-potato-soup/
http://grandmacooks4fun.wordpress.com/2014/01/28/mexican-chicken-and-pepper-soup/
