Wife, Mummy, Nurse: E: Extending the Table #atozchallenge

06 April 2016

E: Extending the Table #atozchallenge

After graduating from nursing school June 2006, I went over to Uganda for about 6 weeks. Our team leader (Heather) was a missionary in South Sudan at the time, and one of my other team mates brought some items from the states that Heather's mom had sent her. Included in the package was Extending the Table. I browsed through it and used the cook book many times that summer. (If you like More with Less, you will enjoy Extending the Table, which is published by the same Mennonite Central Committee.)

When I arrived back in the states, I bought this cookbook. If you're on a tight budget, it's perfect since most of the recipes use small amounts of meat.  Plus, it will help open your eyes to different cultures. This book helped me realize that I don't need a recipe to make a meal (yes, I still enjoy recipes, but don't need one to serve my family food). I often throw meat in a pan and cook it, then add and make a stir fry. Or I cook meat and serve with rice and roasted vegetables. I included last week's meal plan with an ingredient list.


Cinnamon Coffee p. 34: usually I just drink mine with half and half, but the cinnamon adds a nice touch.

Hearty wheat bread p. 69 (Used this to make peanut butter and jelly sandwiches.)
Egg drop soup p. 82 (My daughter LOVES this soup, just don't tell her it has eggs. We serve over rice.)

Barley soup p. 90
Spicy lentil soup p. 98
Belizean potato salad p. 113 (I was very interested in trying this potato salad, especially since it has carrots. I decided to make this for the church dinner last Sunday, but with all the other salads there was SO MUCH leftover. Happily, both my husband and I liked this salad. I added garlic powder to the potato salad.)
Green bean hash (Costa Rica), serves 4-5, p. 177 (I also added garlic powder to this recipe): serve over rice
Summer corn gravy (United States) p. 178, serves 4, (I use milk-not water-to make the white sauce. I served it over roasted potatoes. I also added 1 lb. ground turkey to this for some protein.): to be served over tortillas, toasted bread, or cooked potatoes

Shopping List

Groceries to buy:

4 green onions
7 large onions
14 carrots
1 bunch celery
1 green pepper
1 cabbage
10 cloves garlic
4 cups green or yellow squash
1 bunch cilantro
1 sprig fresh parsley
2 cups peas, fresh or frozen
2 cups corn, fresh or frozen
16 oz. frozen green beans
5 lbs. red potatoes


Half and half

Stewing beef, 2 lbs.
1 lb. ground beef
1 lb. ground turkey

8 oz. tomato sauce

Pantry staples: These are items I always have on hand, but I'm listing them here in case you need to buy them.

Sugar (if you like it in your coffee). I usually drink mine with half and half.
Active dry yeast
Ground cumin (2 tsp.)
Garlic powder
Ground ginger
Ground tumeric
Cinnamon sticks
White flour
Whole wheat four
Pearl barley (1/4 cup)
Red lentils (1 1/2 cups)
Vinegar (need 1 Tbsp.)
Mayonaise (1 cup-or less)
Better than bouillon, beef base
Better than bouillon, chicken base

Have you heard of Extending the Table or More with Less? 
If not, definitely check them out.
Linking up at Menu Plan Monday.

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