Amazing Raspberry Lemonade

This drink takes a bit of work to get the raspberry puree, but it is worth the effort for a special occasion - a romantic evening for two, perhaps? Let me know what you think!


Raspberry Lemonade 

1 cup raspberry puree
2 cups water
1 large Lemon Juice
⅓ cup sugar

1. Thaw frozen raspberries and press through a cheese cloth. When all juice is out, add about 1 cup of water to pulp and press this through as well. This is your "raspberry puree."

2. Blend all until smooth and chill.

This glass was dipped in water and then sugar (not salt :-) - it's just for looks, Guys! Pretty, huh?

Fast Food Breakfast: To-Go Muffins for the Freezer

I know you have those mornings, too... the ones where you're just way too busy to sit down for a good meal. The temptation may be to grab a donut on the way, or to not eat at all (!!?). With me working nights and passing my guys like two (5?) ships in the night one morning a week as they head off to school with Daddy... There was at least one morning a week that they were rushing off without a substantial meal in their tummies. So I whipped up a new creation - and they are good! These muffins are a bit dense, but moist and wonderful! Simply pop them out of the freezer and microwave them wrapped in a paper towel for 30-60 seconds. Wow! So easy and filling and fast!

ENJOY!

To-Go Muffins

1 cup Flaxseed
1 ½ cups water
9 cups whole wheat flour
3 cups old-fashioned oats
4 tablespoons baking powder
1 tablespoon salt
1 ½ teaspoons cinnamon
1 ½ teaspoons coriander powder
1 ½ cups shredded coconut
1 ½ cups pecans
1 ½ cups raisins
7 cups water
1 cup vegetable oil

1. Preheat oven to 350.

2. Boil flax seed and water in a large glass dish until thickened, about 2-3 minutes. Watch this carefully, as it loves to boil over. If it begins to, stir and return to heat repeatedly if necessary. Set aside.

3. Mix dry ingredients together thoroughly.

4. Mix flaxseed mixture, water and oil into the dry mixture. Don't over work.

5. Scoop about 2/3 - 1 cup of batter into greased muffin tins and bake until golden brown on top, 25-30 minutes.

6. This is a huge recipe, intended to make about 30 large muffins. Cool them completely (the ones that make it that long!) and wrap in individual plastic wrap, wax paper, or ziplock baggies. Then store in the freezer in an airtight container. They will stay fresh for weeks or more!

Creamy Italian "Sausage" Noodles

This dish is a "Mike" creation. I love it when he gets creative in the kitchen. He can be complex sometimes (surprisingly, in the kitchen), but it is so worth it!

Creamy Italian "Sausage" Noodles

1 cup water
⅓ cup cashews
½ cup unbleached flour
1 cup mozzarella cheese, Daiya is still my favorite - dairy and soy free
⅛ teaspoon butter flavoring
½ teaspoon teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon salt
⅛ teaspoon lemon juice
½ teaspoon sugar
4-5 cups water

1 12 oz box whole-wheat rotini noodles noodles 
water, for boiling

1 tablespoon oil
2 cups broccoli florets
4 patties MorningStar Farms sausage patties, crumbled
1 large onion, Chopped
1 clove garlic, minced
⅛ teaspoon minced ginger, shredded
1 can green ripe olives, Diced fine

1 cup cilantro, chopped, added at the time of serving, and as garnish


1. Blend cashews with the first one cup of water until very smooth. (You may have to add a little more for your blender to handle it.) Blend all the first set of ingredients until very smooth, and set aside.

2. Boil noodles according to directions on the box, strain, saving about a cup of the water.

3. Sauté onions, garlic, and ginger in the oil and noodle water until slightly soft, 2-3 minutes. Add broccoli and cook briefly, stirring, about 3 more minutes.

4. Combine all and heat through.

Happy Thanksgiving!! No Turkeys were harmed in the creation of this blog...

Happy Thanksgiving everyone!! I decided to get started a bit early to give you time to shop, prepare and enjoy this tofu bird. :-) I'm so excited about this. Don't be daunted... It's NOT difficult at all to make. Just read the instructions. It's rather fun, and so worth it...

**No Turkeys were harmed in the creation of this blog...**  I'm not a tree hugger, but am a vegetarian for health reasons, but those who know me know I'm a bird person, and I do think they're kinda' too cute to eat.


One Big Bird

1 ½ cups vital gluten flour
2 tablespoons chicken-style seasoning
1 "egg-worth" Egg Replacer
⅔ cup water
 -----
½ cup chicken-style seasoning
4 eggs-worth Egg Replacer
2 cups water
14 ounces tofu, water packed
4 cups vital gluten flour
 -----
10 cups water
½ cup oil
2 tablespoons chicken-style seasoning
1 teaspoon salt
 -----
Onions, celery, carrots, your preference

NOTE: This "turkey" is SAFE. You don't have to worry about raising it to a certain temperature or special sanitary measures. If you are reasonably clean through the process, it's not "picky" like cooking the real bird.

1. Place the last oil, water, chicken-style seasoning and salt in a 6 quart crockpot and turn on high.

2. In a food processor, blend first gluten, chicken-style seasoning, and "egg" and water. Do this very quickly! If you do it by hand, "quick" is even more essential. Set aside.

3. In a blender, blend second chicken-style seasoning, "egg," and tofu until smooth, about a minute or two. In the food processor, mix this liquid with the gluten flour very quickly.

4. Chop or tear the first, thicker mixture into little pieces and drop into wetter gluten mixture. Mix thoroughly.

5. Set a (high-quality, from a cheese store or a kitchen supply store) cheese cloth, opened flat in a colander and spray well with oil cooking spray.

6. Press 2/3 of the gluten mixture into this, pulling the sides up and around and creating a "well." The picture here has stuffing in a bag (DO NOT USE THE BAG), and the mixture isn't quite as runny, but you get the idea… Spoon in 3-4 cups of your favorite stuffing/dressing (moistened according to the recipe or package instructions). Think "pie crust" and press remaining gluten into a disc-like "lid" and press over the "turkey," sealing as well as possible by pinching edges together.

7. Twist and tie bag closed, using strong bread ties if necessary.

8. Place this bagged "turkey" in the broth in the crockpot and turn to "low" setting. Cook on this setting overnight or 8+ hours.

9. Remove "turkey" from broth, placing in a large casserole dish. Chop an onion, a couple stalks of celery and sticks of carrots or your favorite veggies and put around the turkey in the extra space in the casserole dish and then gently pour original broth over all.

10. Bake "turkey" on top rack at 350 for 20 minutes, remove and cover with broth (basting bottle/syringe) and/or spray with oil cooking spray. Return to oven and continue baking. Pull out and re-cover/spray every ten minutes until it reaches a golden brown look, about one hour.

11. "Carve" and enjoy!!

Buttermilk Biscuits and Fantastic Gravy

Nothing says good Southern breakfast like biscuits and gravy, but the more traditional recipes are nutritionally void and don't hold me 'til lunch like I'd like. So here's a better, more nutritious option. The biscuits freeze pretty well, too!

Sorry it's been awhile - I'm working full time now, in addition to full time nursing school, so I share when I can! :-) Thanks for your patience. This is a double recipe to make up for lost time.


"Buttermilk" Biscuits

3 cups white whole wheat flour
2 cups unbleached flour
2 teaspoons salt
5 teaspoons baking powder
½ cup plain yogurt, soy or whatever kind you like
½ cup oil
1 cup water

1. Preheat oven to 425.

2. Mix dry ingredients thoroughly. Add in wet ingredients and mix well.

3. Roll out on floured surface and cut into 2 inch (+/-) rounds.

4. Place on greased cookie sheet and bake for 10 minutes. Brush with a bit of oil and return to oven for another 2-3 minutes until golden brown on top.

Fantastic Gravy

1 cup raw cashews
1 cup unbleached flour
2 teaspoons salt
2 tablespoons butter, I used my home-made
8 cups water
⅓ cup baco bits

Baco Bits are found with the salad toppers or spices near the Real Bacon Bits at your favorite grocery store, but they are MUCH cheaper by the pound at a health food store. Yum!

1. In a blender, blend cashews, flour, "butter," and salt in a cup or two of water until it is very smooth. Add another cup or two of the water and blend more, until very smooth. Pour this into a 4 quart pot.

2. Add remaining water to blender and blend again. This gets most of the "good stuff" out. Pour into pot.

3. Add Baco Bits and mix all. Stir frequently to prevent lumping until mixture thickens.

Sisters' Day and French Toast

In honor of the first Sunday of August, National Sisters' Day, (What, you didn't know, either??), I present to you "French Toast" - sort of. :-)  By the way, I know it's not August, but I've got sisters on the brain, and you should be used to unconventional by now.

I can cook, I really can, but I come by it honestly. I come from a long line of tasty-down-home-cookin' kind of ladies (and a few guys, too). My beautiful sisters are no exception. My little sister despised all things domestic and loved all things social, until her husband's career made entertaining a vital part of their lives. Then she surprised us all and became somewhat of a domestic diva... that girl can cook and entertain and love people!!

My older sister, on the other hand, was always good in the kitchen. I think she was whipping up Betty Crocker's best before I could read (and she's only 3 years older than me, and honest, I really am literate!). I don't really know where she got this recipe (so thanks, if *you* invented it!), but it's a family favorite. It takes a bit more time than most of my recipes, so it's a treat, but try it, you'll like it! It's reminiscent of French Toast, but quite different, in a good, banana-y way.

It serves up well with a little maple syrup, yogurt and scrambled tofu or eggs (mine has Morning Star Farms "Sausages" crumbled in).

BLESSINGS


French Toast

¾ cup water
2 dates, pitted
½ cup cashews, raw
3 small bananas
6 slices whole grain bread

This is nicer if you cut the bread into strips and evenly coat these. You may have to make more of the mixture.

1. Blend water, dates and cashews until very smooth. Add three bananas, blend, and pour onto a plate.

2. Dip slices of bread into this on each side.

3. Grease pan, broil until golden. Flip and repeat.

Some Serious Comfort Food - Spicy Squash Soup

There are just times when you need comfort food: creamy, warm, soothing. A cold front just hit (in the air and in a business relationship) and this soup just makes it all better! It's such a fall-friendly kind of food, the kind you can fill up on and then covet the leftovers later.

Spicy Squash Soup

5 cups butternut squash, (about 1 small squash)
1 medium onion
5 cups water
5 cups water
3 tablespoons cornstarch
½ teaspoon cinnamon
½ teaspoon cayenne pepper
1 ½ teaspoons salt
2 tablespoons chicken-style seasoning

This recipe makes a lot, because it's too good not to share!

1. Wash and half or quarter squash. Remove seeds and place in a large casserole dish. Peel and quarter onion and place it in the dish as well. Pour in five cups of water and bake at 350 until squash softens, about 30 minutes to one hour, depending on your squash.

2. When squash cools enough to handle, peel and discard skin.

3. Blend squash and onion with the water it was in and all remaining ingredients in a blender until very smooth. You will have to blend this in sections, as it makes a lot.

4. Bring to a boil, stirring often, and keep at a low boil until mixture thickens, about 3-5 minutes.

Easy Warm Breakfast - Grape Toast

Ready for a fast and filling fall breakfast treat? This is a favorite around our house, healthy, and easy enough for my ten year old to whip up with ingredients I almost always have ready. You can also half the grape juice with apple juice to make it cheaper and/or milder in flavor.

Grape Toast

12 ounces frozen grape juice concentrate
36 ounces water
½ cup cornstarch

1. Mix cornstarch in with about half of the grape juice until very smooth. Then combine all and mix until smooth.

2. Bring to a boil and stir until thickened and color turns darker and clearer.

3. Pour over peanut buttery toast and enjoy!

Optimism - Chance or Choice?

What do you think? Is optimism more chance or choice? Many of you know that I'm a "glass a little more than half full" kind of gal. I get the distinct impression that people think that I was just born this way.

Sometimes I think (know) I'm abnormal, because I don't freak out and spiral downward when situations that look so dire for others happen to me. Others think I was just born chipper. I imagine that's part of it, but trust in God and optimism are also a choice, and eventually a habit. This may sound odd, but you can actually choose to enjoy the adventure of being broke or sick or in frustrating situations rather than to wallow in misery. I always heard that you should seek to control your circumstances rather than be controlled by them, and I've sought to grow into that concept. Of course, it's more difficult if it feels like someone hates me… that's the most difficult thing for me, but even that can be adjusted to, as hate is created in such a way that it should effect the hater far more than it effects me.

I did shed a couple of tears when I got some bad news recently, and Mike knows my positive outlook (and usually lack of tears) well enough that he asked me if they were crocodile tears - Thanks, Mike (he was teasing, btw)! They weren't, but they were fleeting. Trying to make the right choices doesn't mean that I feel differently about situations or don't understand their gravity, just that I can choose to let Jesus fill my mind with other things first, and hope later.

So this is a little sermon, and also a genuine invitation to discussion. I'd love to hear your thoughts!


Thanks http://beaglebugle.com/2011/03/15/beware-your-metaphors/ for the use of this picture.

Butter Pecan Granola - Delicious!

This stuff is so easy and delicious to make! You can alter how you like, too, if you keep the liquids and the dry at similar amounts. The special method of cooking helps prevent burning. I know you'll enjoy this - and so much fresher and simpler and cheaper than store-bought granola.


Butter Pecan Granola

1 large round box Old Fashioned Oats
1 cup whole wheat flour
2 cups pecans, chopped
1 cup shredded coconut, opt
1 cup water
1 cup sugar
⅔ cup oil
1 tablespoon vanilla
1 teaspoon butter flavor

1. Preheat oven to 300.

2. Mix dry ingredients and wet ingredients (+ sugar)) in two separate bowls.

3. Mix all ingredients together well and spread over three large cookie sheets.

4. Bake for 30 minutes and "turn," so that the mixture is flipped and will cook more evenly. Cook for 30 more minutes and then turn oven off. Allow granola to cool in oven.

Easy White Bean Crockpot

Fall is even here now! Yay - may favorite time of year, and with it comforting soups and stews. Here's one that takes less than five minutes total to make and is wholesome and filling.

White Bean Crockpot

1 pound navy beans
1 cup cilantro, chopped
12 cups water
1 22 ounce can canned crushed tomatoes
2 teaspoons Lowry's Seasoned Salt

1. Rinse and sort beans. Combine with water and salt and cook in a crockpot on low overnight.

2. Add tomatoes and chopped cilantro, stir and serve!

Halfway Between Summer and Fall - Apple Ice!

Halfway between Summer and Fall - you can't beat this sweet treat for easy, healthy and delicious!

1 can apple juice concentrate
2-3 trays ice

Blend ice and juice together until extremely smooth (possibly pausing and stirring from time to time). Scoop out and serve.

**You need a really powerful blender for this - like a Vitamix or a Blendtec.

Hummus Lunch Bar

Here's a quick, delicious meal for when you need something not too heavy. Just grab a tub of fantastic flavored hummus (we love roasted red pepper the best), or make your own with my authentic Israeli Recipe below and serve with a tray of celery and carrot sticks, bell peppers, crackers and pita bread. Not much prep or cleanup, simple and healthy!

Here is a favorite: http://www.walmart.com/ip/Sabra-Family-Size-Roasted-Red-Pepper-Hummus-17-oz/21881801

Israel Hummus

1 can garbanzoes
¼ cup sesame tahini
5 teaspoons lemon juice
½ teaspoon salt
¾ cup water
2 cloves garlic, steamed

Blend all until very smooth. Serve with pita chips or vegetables.

I've never cared for Humus - until I went to the Middle East this spring and tasted "the real thing." I poked around to find the ingredient list and then, on returning home, I played around until I GOT IT! Yeah! This stuff is delicious.

Asian Pasta Remix

This is a bit more work than my typical recipes, but it's worth the effort and a good "make ahead," which almost redeems it!

Asian Pasta Remix

13 ounces whole wheat spaghetti
¼ cup braggs aminos, or soy sauce
2 tablespoons oil
2 tablespoons natural peanut butter
1 teaspoon ginger
½ teaspoon sugar
5 teaspoons minced garlic
1 small onion
4 mushrooms
1 jalapeno pepper
1 carrot
1 stalk celery
1 small red bell pepper
¼ cup water
2 tablespoons almonds, toasted

1. Mix 2 tablespoons of the Bragg's Liquid Aminos, ginger, peanut butter, sugar, 2 teaspoons of the garlic, and 1 tablespoon of oil thoroughly and set aside.

2. Boil noodles until soft, about 10 minutes. Mix peanut butter mixture in and set aside.

3. Shred or julienne all vegetables.

4. In a large skillet, heat remaining oil on high. When oil is hot, toss in onions, mushrooms, jalapeños and remaining garlic and stir. After about 1 minute, add 1 tablespoon of the Braggs and stir. Cover and stir occasionally until onions and jalapeños soften and begin to brown, about 4-5 minutes. Remove from pan and set aside.

5. Mix water, remaining Braggs, carrots, celery and bell peppers in the (now empty) hot pan. Stir and cook briefly (covered), about 3 minutes, stirring every minute or so.

6. Combine all and mix well. Serve!

No Bake Freezer Cookies... Almost There!

 
I have yet to perfect this recipe… It's too crumbly and soft to be a regular cookie, but holds up well and is fantastic (and soft enough to eat) straight out of the freezer. Though it's not yet perfect enough to keep your hands clean, it got a serious thumbs up from enough people to be shared right away anyway!

1 cup crunchy peanut butter
⅔ cup coconut oil
½ cup water
½ cup sugar
2 teaspoons vanilla
⅔ cup carob powder
3 cups quick oats

1. Melt all but carob and oats in a large, microwaveable bowl, stirring every half minute or so, until sugar melts, 2-4 minutes.

2. Stir all together and drop by the spoonful onto wax paper and allow to cool.

Lick the Plate Salsa

About this title… It's not often that something (that's not sweet) is good enough that I have to squawk at my children to not lick their plates. There. Now you know our family secret. But it is pretty tasty!

Lick the Plate Salsa

1 large onion
2 tablespoons oil
¼ teaspoon salt
1 large tomato
15 ounces tomato sauce, the small can
1 small bunch cilantro
½ teaspoon cumin
½ teaspoon cayenne pepper, to taste

1. Chop the onion very fine. Heat oil on high in a frying pan and toss onions into hot oil, stirring. Sprinkle on salt. Stir occasionally, allowing to brown, 3-5 minutes.

2. Chop tomato and cilantro small.

3. Combine all and serve with chips. Yum!


Tip - cut cilantro last, as this will help cut the onion smell from your fingers.

Cozy Split Pea Stew

I know fall is creeping up on most of you, and though I'm longing for it and it hasn't shown face yet here in West Florida, I still find myself in the mood for the spices and warmth and coziness of my favorite season!!

Cozy Split Pea Stew

1 pound split peas
3 carrots, sliced
4 stalks celery, including leaves
4 red potatoes, chopped
12 cups water
1-2 teaspoon salt
½ jar spaghetti sauce

1. Bring all but spaghetti sauce to a boil, then turn down and cook on medium until vegetables soften, about 45 minutes. (or overnight in a crockpot!)

2. Add spaghetti sauce, heat through and serve!

Raspberry-Lime Chill

Something wonderful for the disappearing days of summer... This stuff is unbelievably gourmet, but it takes just a few minutes to make (if you give it a bit of thought a few hours before you need it)!

Raspberry-Lime Chill

2 cups water, about
2 limes
⅓ cup sugar
48 ounces raspberry-white grape juice, reconstituted

1. Mix warm water and sugar together and allow to sit for a few minutes.

2. Slice lime into about 16 circles or wedges and place one per cube in an empty ice tray.

3. Pour sugar water over limes and freeze.

4. Serve lime cubes in cold raspberry grape juice.

Apple-Berry Crisp

Here's an easy, healthy, and delicious Sabbath breakfast to enjoy with your family!

50 ounces apple sauce, unsweetened
1 pound berries
2 cups instant oats
1 cup whole wheat flour
½ cup walnuts, chopped
⅓ cup oil
½ cup brown sugar, optional
 
Preheat oven to 350. Mix dry ingredients. Spread fruit evenly in a 9x13" pan. Pour apple sauce over berries. Sprinkle dry crumbles evenly over the top and bake for about 25 minutes.

UFOs (Unidentified Filled Objects)

How fun! Here's to that occasional something a little naughty... (saw the idea on Pinterest)

UFOs (Unidentified Filled Objects)

12 filled cookies
24 cookies worth prepared cookie dough
 
1. Preheat oven according to manufacturer's directions, about 350.

2. Roll two pieces of cookie dough into a ball and squish flat into a circle.

3. Insert the filled cookie between these two and press edges together.

4. Bake according to cookie dough instructions, about 12 minutes.

Easy, Delicious Side Dish!

Here's a quick side dish that's amazing with anything cheesy or creamy.

Grilled Broccoli and Onions

1 crown broccoli, chopped small
1 large onion, sliced
2 tablespoons cilantro, chopped
1 teaspoon salt
1 tablespoon oil

1. Heat oil in a frying pan on high. Toss in onions, sprinkle over a bit of the salt and stir. Allow to soften and brown very slightly, stirring occasionally, 3 - 4 minutes.

2. Add broccoli and remaining salt and stir well. Continue cooking on high, covered, and uncovering to stir occasionally, until broccoli browns slightly, 3 - 5 minutes. It will still be bright green with some "life" left to it.

3. Stir in cilantro and cover. Allow to cook for another minute or so.

Grilled Broccoli Pizza

Been having a really crazy life lately, working on a move/house prep and sale, school started back, boys started school, Mike started school, we evacuated for a couple days from Hurricane Isaac (no damage!) etc. So we were a bit stressed - enter: pizza!

Pizza is almost always one of my main default comfort foods, and this one really hit the spot. Dear Hubby said it's the best I've ever made... yay!

I know you'll enjoy it equally.


Grilled Broccoli Pizza

1 Whole Wheat Pizza Crust, I used "MamaMia"
½ jar pizza sauce
⅔ cup broccoli
1 small onion
2 tablespoons cilantro
½ teaspoon salt
1 tablespoon oil
½ can ripe green olives
1 cup mozzarella cheese, my favorite is "Daiya"

1. Preheat oven to 475.

2. Heat oil on high. Chop broccoli small and use all the way up the stem. Cut onion into wedges. When oil is very hot, toss in onions, stir, and cover. Stir about every minute until onions begin to brown. Stir in broccoli, cilantro, and salt and continue covering, then stirring, covering, then stirring for about 3 more minutes. Set aside.

3. Chop olives and set aside.

4. Spread pizza sauce as far out to the edge as possible, and then sprinkle broccoli mixture and olives evenly over pizza. Then top with cheese. Bake for 6-8 minutes at 475.


The ripe green olives are very different from regular green olives. They're milder (and, in my opinion, more delicious) than either green or black olives. For years they were nearly $4 a can at finer grocery stores, but this year I noticed that Walmart has started carrying them for $1.66 a can - much improved!

Daiya cheese is my very, very favorite, but you can use whatever mozzarella you can find! http://www.daiyafoods.com/

This definitely would be great gluten-free if you have a favorite crust, and for my calorie-gals, it's much better than store bought pizza, but still not a sixteen-slice favorite. :-)

Breakfast Buffet Mushrooms - Easy and Amazing

Some people have mixed emotions on mushrooms, but these are amazing - a true family favorite. We always eat the whole recipe along with a breakfast of grits, biscuits and gravy, a little hash browns and fruit. Delicious breakfast!

These little guys also taste wonderful on a sandwich.

Breakfast Buffet Mushrooms

1 pound mushrooms , sliced
1 onion, julienned
½ teaspoon salt
2 tablespoon oil
a little water

1. Heat oil on high heat for a minute or two. Toss in (washed but dry) onions and stir briefly.

2. Cook onions, stirring, for about 3 minutes. Add mushrooms and salt and turn heat down to medium.

3. Cover and cook, stirring frequently, until mushrooms darken and soften, about five minutes (May have to add a bit of water to complete - if so, you may uncover as the water evaporates).


Gluten free, and not too fattening for my calorie counting buddies. :-)

Creamed Peas over Toast

Now this is some true country goodness! It reminds me very much of the kind of dishes my Grandma Blythe used to make. She never cooked fancy or gourmet, but there's just something so wonderfully comforting about good country vegetable kinds of dishes!

Creamed Peas over Toast
1 pound frozen peas
4 cups water
2 cups unbleached flour
3-4 tablespoon oil
1 ½ teaspoons salt
6 cups hot water
2 vegetable boullion cube, or chicken-style seasoning

1. Place bouillon cube or 1 tablespoon of chicken-style seasoning in 6 cups hot water and set aside.

2. In a large pot, boil peas in four cups water until soft.

3. While peas are boiling, heat oil over high heat. Pour flour evenly over hot oil and allow to warm through (Don't brown!). With a wire whisk, quickly (and carefully) stir in hot water and boullion, trying to prevent lumps.

4. Turn heat to medium, combine all and stir until smooth and thickened, about 2-3 minutes. Serve over crunchy whole grain toast!

Healthy, and not fattening - for my gals who always ask for this bit of info! :-)

Picnic Black Bean Chili

Fall is the time to take things along and spend time enjoying the outdoors! I learned as a teenager - when picnicking with my family my all-time favorite family activity - that you don't have to have sandwiches for a great picnic! Just take along a potluck-packaged casserole and bag of salad (Don't forget the plasticware and paper plates!) or a new-fangled seal-able to-go crock pot. Fantastic!

Hopefully it'll be cool enough to take chili along soon - love chili!


Picnic Black Bean Chili

1 pound black beans
1 pound bulgur taco meat, See the last post
8 cups water
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon cayenne pepper, opt
¼ cup cornstarch
2 teaspoons salt
1 large onion, chopped
2 tablespoons oil
1 6 ounce can tomato paste
2 cups water

1. Mix cornstarch in with a little of the water, pressing out lumps until smooth and put with dry beans, bulgar taco meat, and spices (on low) in a crock pot overnight. You can fry up the chopped onion in the oil at this point (quickly, on high heat, until browned), or you can toss in the onions to cook overnight with the chili mixture.

2. Mix 2 cups of water and tomato paste until smooth and add to chili. Can continue to cook or serve immediately.

Cinnamon Rolls and Delinquence

So sorry I've been a bit delinquent! I've been sick and have been facing some really big changes in my life... thankfully, all while on break from school for a few days!

So to prove I haven't forgotten you, I'm posting a recipe borrowed from my dear Mama. Enjoy!

Whole Wheat Cinnamon Rolls

1 T yeast
¼ c. sugar
1 c. water
2 T oil
½ T salt
2 ½ c. flour, ww pastry flour/white flour mix
TOPPING:
1 stick margarine
⅔ c. brown sugar
½ c. honey
½ - ¾ c. nuts, chopped

Servings/Yield: 9 servings | 8 x 8 pan

1. Dissolve yeast, water and sugar together. Add rest of ingredients and knead until elastic. Roll out in a flat rectangle about 1/4 inch thick. Spread with margarine. Sprinkle with sugar and cinnamon. Roll into a log. Slice into 9 pieces. Place on top of the topping.

2. TOPPING: Bring margarine, brown sugar, and honey to a boil. Add nuts. Pour into 8 x 8 inch pan. Bake at 350 about 30 minutes until golden brown.

Fajita Casserole

Sometimes the best way to cook is to work on incorporating in the leftovers, right? At my house, leftovers are the mothers of invention. So I had "ye randome eggplant" (What do I do with one? Sorry - we're big eaters around here!), a zucchini, and some beans... here it is!

Fajita Casserole

2 tablespoons oil
1 small Eggplant
1 teaspoon salt
1 zucchini
2 cups water
1 large onion
1 cup water
1 bell pepper
1 can black beans
1 can pinto beans
1 fresh tomatoes, or one small can
1-2 hot pepper, optional
1 teaspoon garlic powder
1 tablespoon onion powder
2 teaspoons cumin
1 tablespoon paprika
½ cup mozzarella cheese, soy, for garnish

1. Preheat oven to 350.

2. In a large skillet on high heat, sauté eggplant and salt in oil until oil is about gone. Then turn down down to medium heat and add 2 cups water, onion and zucchini and cook, covered until water is "gone" and eggplant softens. Approximately half each of garlic powder, onion powder, cumin and paprika and stir in. Set aside.

3. Cook peppers and remaining water, covered, until the water seems to disappear, stirring occasionally. Drain beans and stir into pepper mixture. Add remaining spices.

4. Spread eggplant/zucchini mixture around the edges of a 9 x 13" casserole dish and then put bean mixture in the middle. Sprinkle with cheese and heat in oven until melted, about 15 minutes.

Serve with tortilla chips.


It's gluten free and low-calorie.

Easiest, Tastiest, Healthy Tacos Imagineable!

You want easy and delicious (again)? I've got it for you! Actually, I wasn't planning to blog this at all - it's just so simple I didn't think of it. But my friends Andrea and Jill were insistent that I should share this. It's really hard to get cheaper or easier - and it works well with enchiladas, too. Let me know if you try it with other things... Maybe even send me a picture!

By the way, middle son just came up and saw this picture and said, "Mmmm... That looks good! I'm going to go make myself another one!" The highest form of flattery? :-)


Bulgar Wheat Taco Meat

1 cup bulgur wheat
hot water, to cover, plus a little bit
1 tablespoon onion powder
½ teaspoon garlic powder,
1 teaspoon cumin
2 teaspoons paprika
1 tablespoon chicken-style seasoning
2 tablespoons oil

You can get this with the specialty grain items at Walmart or a health food store.

1. Soak bulgar wheat in hot water until soft, 4-6 hours. Drain excess water and mix in all herbs.

2. Heat pan and oil on medium heat and add bulgar wheat mix. Allow to brown slightly, about 4-5 minutes, then stir and brown again, several times until very fragrant.

3. Serve in warm, toasty taco shells with all the fixin's!

This is not gluten free, but it is super light and "low-fat-friendly."

Summer Fun/Fear, Anyone?

By the way, I always said I don't scary for entertainment, but I guess I do like a little scary for entertainment. Pretty scarifying - eh? ;-)

 Just for some fun... I saw this on Pinterest and was delighted by how simple and comical it was. It took me about 45 minutes to complete, so I won't be repeating it frequently, but my kids and company got such a kick out of it! It was, overall, quite easy to create, but it got a little confusing on the teeth (so the mouth ended up about one row of teeth bigger than I had envisioned!). The key ended up being to cut off a band of green the height of the teeth to where there was only a band of "white" showing, then cutting the zig-zag that would make teeth. Then I removed the sections that weren't teeth all the way back. To make the eye, just cut a little hole in the green and stick in a watermelon seed - though I just feel like there's a bigger, better eye idea out there... And, just so you know, if a tooth falls off, just grab one of the other sections and use a toothpick to stick it on instead. My company (as well as myself) was tickled when firstborn (age 10) said, "One fell off, we had to do a root canal!"

Sweet Rice and Mango Breakfast

This breakfast was inspired by a very pricey (and much sweeter) dessert that a friend ordered for me at an amazing little Thai restaurant in Albuquerque. I was sold from the first bite and now it's a favorite breakfast of mine! When I find mangoes for a good price I try to snag a few and make a rice based meal (with extra) the day before. That makes whipping up this meal quick and oh-so-rewarding!

Sweet Rice and Mango Breakfast

4 cups brown rice, cooked
½ can coconut milk
½ cup sugar
2 mangoes

1. Boil coconut milk and sugar until sugar is dissolved, about 5 minutes, stirring constantly.
2. Stir warm rice and coconut "cream" together and serve with a beautifully sliced half-mango and enjoy!

For great info on mangoes - and how to cut one like in my picture, go here: http://www.youtube.com/watch?v=lvLdPjpELyU

Gluten free and not very fattening - the fat that is in it is the amazing-good-for-you kind.

Warm Cherry Goodness

I am always looking for ways to eat hot cereal that I don't gag on. Sorry - but that's just me, and thick pasty porridge has never been appealing! So here's one more breakfast I've invented that the whole family enjoyed - yay! It's fast and full of cherry goodness.

Multigrain Cherries



3 cups water
1 ⅓ cups oats
⅓ cup yellow corn meal
⅛ teaspoon salt
¼ cup sugar
1 teaspoon almond flavor
1 cup cherries, cut away from seeds
coconut , shredded, for garnish

Servings/Yield: Servings: --
1. Bring water to boil. Combine all a but cherries and coconut and boil rapidly, stirring often, until mixture thickens, about 10 minutes.
2. Stir in cherries, sprinkle coconut over.

Summer Memories - Ratatouille

For any of you who've seen the movie, "Ratatouille," you'll know that a big theme for this silly little movie is the power of a favorite dish to take you back to your childhood. I was subjected to the whole movie in Greek on a flight a couple of years back! Anyway… I guess that explains why, when my kids asked me to make some ratatouille, I actually had no idea what it was, even after supposedly having seen the movie.

I looked it up and made my own version, all the while thinking it was beautifully reminiscent of years gone by. My first few bites made me realize that perhaps this is a gardener's favorite everywhere, though by different names, as I had never heard the name until I was an adult. It's something I've had many times during the overabundance-of-veggies-harvest time that lasts a few weeks every (garden) summer. I hope that you decide that you want to revive or create memories with this lovely recipe!

Ratatouille

1 small eggplant, sliced
1 large tomato, sliced
1 large zucchini , sliced
1 large onion, sliced
2 medium yellow squash, sliced
⅓ cup soy cheese, shredded
1 teaspoon salt
2 tablespoons oil

1. Preheat oven to 400 and oil a 9x13" casserole dish well on the bottom and sides with 2 tablespoons oil.

2. Layer veggies in order listed, standing part way up, making as many rows as fit nicely, until all are gone. If you have extra of one veggie or another, cut these into small pieces and sprinkle them in the "blank spots" in the pan.

3. Sprinkle salt and then "cheese" evenly over the top of the veggies and then bake until top begins to turn golden brown, about 40 minutes.

Gluten free and not fattening!

Rescued Scones

 Sabbath morning tradition: Scones - you might have already gotten this idea from previous posts.  :-)

I enjoy "rescuing" recipes or even mixes - taking them and making them more body-friendly. So here's today's rescue recipe. Enjoy!

Healthy Rescued Scones

1 - 6 muffin package Muffin Mix (yes, just from the store)
1 cup whole wheat flour
¼ cup oil
⅓ cup water
1 teaspoon baking powder
¼ teaspoon salt
colored sugar, optional

1. Preheat oven to 425.

2. Mix ingredients (all but colored sugar) together and form into a ball. Place ball on a greased cookie sheet and push into a circle about 1" thick. Cut into eight wedges, with a large knife pushing them away from each other with the knife blade (about 1/2 apart).

3. Wet wedges slightly and sprinkle colored sugar over the tops.

4. Bake at 425 until golden brown, about 20 minutes.

Better than Butter

So lately, coconut oil is all the rage... It's previously been given a bad rap because of it's saturated fats, but lately has been back in the spotlight because of all the wholesome goodness in it. So let me warn you - this recipe is a condiment - it's fattening. So use it sparingly, but it's more natural than any "butter" you can buy (except the not-so-healthy kind you make from your pet Jersey) and the fat and calories hover somewhere between "Smart Balance" and "Smart Balance Light." I'll see if I can get it lighter at some point, but this is so full of rich, buttery goodness!

Better than Butter!

½ cup coconut oil
1 tablespoon lecithin, liquid
½ teaspoon salt
1 pinch sugar
½ cup water
1 teaspoon butter flavor

Warm ingredients to a liquid state. Blend all with a stick blender or mixer on medium low until thoroughly mixed. Chill and serve. (Looks wonderful in a pretty mold!)

Have a delicious and Happy Sabbath!

Easy Oat Sausages

Here's breakfast this morning... Easy and great to bake half way, freeze, and finish baking (and eating) later!

Oat Sausages

2 cups water
2 tablespoons soy sauce or liquid aminos
1 teaspoon sage
2 teaspoons onion powder
1 teaspoon crushed garlic
¼ teaspoons Italian Seasoning
¼ cup nutrional yeast flakes
2 cups quick oats

1. Combine all ingredients except the oats and bring to a boil.

2. Combine all and stir well. Allow to set for 10+ minutes.

3. Oil hands and then form patties and place on oiled baking sheet. Bake at 400 for 15 minutes. Flip and bake 10 more minutes.

Loving People Differently

Okay, so I'm not eating these... I've had the privilege of being out of town and a bit pampered for the last few days at a summer camp for Mike's work. I love cooking, but a break (especially a tasty one) is always nice. The point of all this is that you don't get what I don't cook - so it's philosophical stuff for you until I can get back to busy in my kitchen...

So much of hearth and home has to do with loving people. When's the last time that you thought about people's needs? Sometimes it's easy to think we're "okay" and to not give much thought to how we love people. It seems obvious if you think about it that people express love through the things that they appreciate. Many people express love and affection with flowers or kind words or home made cookies or doing the laundry or fixing the car or setting aside special time together. You can learn all about this at http://www.5lovelanguages.com - a great source of relationship information.

So did you know that there is a sixth love language? BUGs. My number two child has always had a passion for all things creepy and crawly and today, with great joy, he came bounding in, "Close your eyes! Close your eyes!" (as I was sitting on the couch) I said, "No, I will not open my mouth!" He laughed and said I didn't have to. So I closed my eyes and screamed a tiny one when I opened my eyes to locust skins on my belly! But (not a chicken), I smoothed my voice and had a talk with him about locusts and other things that were on his heart.

Even though there are locusts on my belly, this post isn't really about what's in my belly. But it is about how you love the bellies that you are filling. I could've rejected the silly gift in revulsion, but I chose to engage my boy instead on something that he cares about deeply (though I do not). How can you seek to enter into the world of those that you love? Watch them carefully, love them individually, brace yourself and "stomach" the oddities of other people - and watch your relationships blossom!

The Desires of Your Heart

Delight thyself also in the LORD; and he shall give thee the desires of thine heart. Psalm 37:4

When Mike was in seminary and our two older boys were small, we were definitely there by faith! Many times couples in seminary have to tighten their belts on the tiny stipend provided by their sponsoring conference - but we went their unsponsored and were both unable to find consistent work in that slightly flooded market.

Thankfully, many years before a kind man had started the "married food program," where local businesses donated expiring or damaged products to help the temporarily needy families. This program was a source of many new friends and of the food that kept us during the first of our stay there.

Because we were unable to find permanent employment and I was quite sick but recovering from a longterm illness, eventually we got onto food stamps and WIC for a short time. So we now had an abundance of food, but I still volunteered with the food program that had been so helpful to us and enjoyed blessing especially the families that didn't qualify to work or receive any other benefits because they were foreign - talk about there by faith!

One day as we were driving past the many grape vineyards with the smell of ripe grapes wafting through the window, Mike (a country-hearted boy who adores home-canned grape juice) sighed, "I AM so thankful that we have all this food, but what a pity that we are in the heart of grape territory and we can't afford ANY fresh grapes for grape juice!"

Would you believe that the very next day at the food program they made the announcement that a local grape farmer had a large vineyard that he wanted to use as an offering, so he offered for the married pastoral student families to come and harvest as much as they wanted - it wasn't even true "gleaning," as this field hadn't yet been touched!

So, not only were our needs, but even our unnecessary little preferences were filled by a loving God (and a friend or two - isn't that his favorite way to answer prayer?!). We ended up with 125 quarts of the finest grape juice money can't buy, as well as all the grapes we could eat for a couple of weeks!

What is the desire of your heart? Have you been sacrificing and seeking to be content with the little you have? Know that a loving Jesus delights in giving gifts to you. He promises to care for your needs, but know that sometimes, like a charmed lover, he delights in fulfilling the longings of your heart, too - just because he can!


- Posted using BlogPress from my iPhone

Location:Ridge Pkwy,Alexander City,United States

Cross-Over Naan and a Expanding Your Hospitality

Many of you may know that my all time favorite food is Indian food, so it shouldn't surprising that my favorite bread is probably naan, the warm, chewy inspiration of Indian Cuisine. I'm also very into hybrid or cross-over foods. What's more interesting than Greek Chow Mein or African Ice Cream? I'm not sure what this naan is - Indian crossed with...? You'll have to give me your opinion. Maybe Indian Greek? :-)

By the way - this dish is a tantalizing company food. It's pretty easy to impress with naan. Maybe this conversation will tempt you to pull out your old hospitality hat and invite someone over this weekend! See what you can do for peace, love, and the kingdom of God - by having a "cross-over" meal. Invite someone who's not like you, and see how much you can enjoy their company!

Garlic Chive Naan

2 teaspoons active dry yeast
2 cup warm water
¼ cup sugar
2 tablespoons Vegannaise
2 teaspoons salt
4 ½ cups whole wheat flour
2 teaspoons minced garlic, optional
¼ cup chives
oil

1. Mix all but chives, garlic and oil. Mix in food processor or dough machine for 2-3 minutes, then allow to rise, covered, for 1-2 hours.

2. Preheat oven to 500 and grease a large cookie sheet. Mix in chives and garlic and tear into 6 balls. With oiled hands, stretch and push each ball into a large flattened piece. It doesn't need to be real even or smooth, but try to avoid many holes.

3. Place on oiled cookie sheet and bake for 3-4 minutes, then flip and bake for another 3-4 minutes.

Sweet and Cold!

The summer doesn't seem to be cooling off any around here, so it's time to get out of spicy mode and get on to things refreshing!

This didn't firm up as much for me as my usual recipes, but it's delicious just like its soft-served-self! It's very pretty, too.

Sweet Cherry Ice Cream

1 cup raw cashews
1 can coconut milk
1/2 cup Maraschino cherry juice
1/2 cup water
2 cup ice
1/2 cup sugar
1 1/2 teaspoon almond flavoring
10-15 Maraschino cherries
Carob bar, shaved, for garnish (opt.)

1. Blend cashews and coconut milk until very, very smooth. You may need to add the 1/2 cup of water a bit at a time.

2. Add all but cherries and blend until smooth, then add cherries and pulse blend for a couple of seconds.

3. Prepare in ice cream maker according to manufacturer's directions.

It is gluten free, a bit fattening, but full of healthful things!!


- Posted using BlogPress from my iPhone

Location:Lake Pointe Cir,Pensacola,United States

Frosty Carob Milk

Are familiar with carob? Many people have never heard of this wonderful, interesting food! You can find out more about it online, but I'll tell you here what I love about carob.

You've probably already seen it - the long black-brown bean pods that your kids have picked up at a city park, and maybe even save to shake like a rattle? That's a carob tree! Those fake chocolate cookies and candies that they sell in dog bakeries? That's carob!

I love it because it tastes wonderful (if made right) and is healthy for you. It also is a delicious replacement for chocolate, but doesn't have caffeine or theobromine and is naturally much sweeter. Don't get me wrong - it doesn't taste like chocolate. It's its own (non-fruity) flavor, like vanilla or caramel or chocolate. It's a natural "regulator" and is full of vitamins and minerals. You'll find it at your local health food store or cheaper (especially in bulk) online. Try it!


Frosty Carob Milk

2 quarts Soy milk
⅓ cup carob powder
2 large candy canes

Place a quart of milk into the blender and break candy canes into pieces into milk. Blend carob powder in as well. Blend until smooth. Combine all and enjoy, frosty and cold!

This is so easy, and is also excellent served hot on  cold winter night.

Chunky Black Bean Salsa

What a beautiful summer afternoon! I'm not sure why, but I'm still on a spicy roll. Hope you keep enjoying. I was very pleased because this one is definitely a favorite here with all my guys. Frequently I'll have one or two that really like a recipe, but everyone stuffed themselves on this one.

Chunky Black Bean Salsa

2 tablespoons oil
1 onion, chopped
1 can sweet corn, drained
⅓ cup water
2 large jalapeno peppers, chopped
1 can black beans, drained
1 15 ounce can tomato sauce
½ cup cilantro, chopped

1. Heat oil on high heat and sauté onion until slightly brown. Stir in corn and 1/3 cup of water and cook, stirring, until water is mostly gone. Add in jalapenos and stir briefly.

2. Combine all and serve cold or hot.

Serve hot or cold with warm tortilla chips!

Baklava, Anyone?

This recipe takes forever, so it's a once in a blue moon kind of recipe, but with a team (of kids or friends) it's really a lot of fun! Also, it's super fattening, but it's a great alternative for those of you that are vegan, anyway. And it's time consuming enough that you'll probably not have it too often. :-)

Baklava

1 package Filo dough, thaw
1 ½ cups honey
1 cup walnuts , crushed
vegetable oil
1 teaspoon cinnamon, optional

Can use pistachios instead for a more "authentic" recipe!

1. Put oil in a bowl and arrange the baklava in a 9 x 13 inch casserole dish (slightly larger would be ideal if you have one). With a pastry brush, lightly brush oil over bottom and sides of pan.

2. Open and unroll filo dough. Keep dough covered with plastic wrap throughout process to keep it moist enough to warm with as it dries and crumbles very quickly. Also, work as fast as possible. Lay one sheet evenly over the bottom of the casserole dish and lightly smooth out bubbles. Brush as lightly as possible with oil. Lay down another sheet, brush with oil and repeat.

3. After about 10 layers, smooth over honey and cinnamon and all but a couple tablespoons of the crushed nuts. Then spread down another sheet of dough, oil and smooth out as much as possible. Continue this until the filo sheets are gone. Sprinkle remaining nuts on top.

4. Heat oven to 325. Cut baklava in triangles (before you bake!). Bake until the top becomes a golden brown, about 35-45 minutes.

Spicy Rice & "Chicken"

I guess I'm in a spicy mood, everyone! Bear with me. :-) This is a wonderful dish and is great take-it-with-you lunch, as well.



Spicy Rice & "Chicken"
2 cups brown rice
5 cups water
1 Tablespoons chicken-style seasoning
1 Tablespoons olive oil
1 cups spaghetti sauce
½ cup Vegennaise (or your choice of healthy "Mayo"
⅛ teaspoon butter flavor
½ cup water
½ teaspoon salt
1 box vegetarian Buffalo Wings (in the freezer section!)
dash cayenne (opt)

1. Prepare brown rice with chicken-style seasoning, oil and water.
2. Mix spaghetti sauce, Vegennaise, butter flavor, salt, cayenne and water and drizzle over rice. Place buffalo wings decoratively on top. Bake at 350 for 15 minutes.

Spicy Summer Treat

I managed to find fresh field peas and accidentally stumbled onto super-mild habeneros for this wonderful summer treat! These are both available at many farmers' markets in the summer, but you can also find them both at your local grocer. The field peas are in the frozen vegetable section.


1 pound field peas
1-3 habeneros, mild
1 large sweet onion, chopped
1 ½ teaspoons salt
4 cups water
1 tablespoon oil

1. With gloves on, carefully remove stem and seeds of habenero peppers and chop into small pieces. Chop onions and quickly fry both veggies in oil (on high heat) until soft. Set aside.
2. Boil field peas and salt in water until they soften, about 20 minutes.
3. Combine all and heat through.

Habaneros?? Not as Hot as You Thought!

These peppers are delicious and filling and actually healthy! You can't get much more amazing than that! They can also easily be made gluten free (use gluten free bread) and are wonderful prepared a day ahead and baked before eating - so great company food. They are even rather yummy as leftovers.

I browned them too much on top the other day, so didn't get a picture, but I found some habaneros at the farmers' market near hear and they made a great stand in! I can't normally tolerate habaneros, but these are sweet and meaty and wonderful. They were still a bit hot, but edible and the flavor was outstanding! I just used the filling below for habaneros and switched out white soy cheese for cheddar - everything else was the same.


Stuffed Poblano Peppers

4 large Poblano Peppers
½ small sweet onion, chopped
1 ½ cups whole grain bread, chopped
2 tablespoons Fresh Basil, chopped
2 tablespoons oil
½ cup almonds
3 tablespoons nutrional yeast flakes
½ teaspoon garlic powder
1 teaspoon salt
2 teaspoons lemon juice
2 cups Water
1 package soy cheese, mozzarella, sliced

1. Preheat oven to 400. Wash and slice peppers in half lengthwise. Remove seeds.
2. Fry onion in oil until slightly browned. Add bread and basil and sauté slightly.
3. Blend almonds, yeast flakes, garlic, salt and lemon juice and water and all but 4 slices of the soy cheese until very smooth. Mix all but peppers and the four cheese slices and fill each pepper half with mixture. Cut strips of the cheese slices and arrange on top.
4. Bake until top is slightly brown and peppers soften, about 45 minutes.

Sabbath Morning Scones!

Sabbath morning usually consists of scones, a smoothie and fruit around here - so that I have just 3 or 4 minutes to mix and 13-15 minutes in the oven. Easy and delicious and portable for the pokey ones. These are great ones inspired by Noah's donation of orange slices that he got on a recent trip. He was so excited about how they turned out!

Orange Scones

3 cups whole wheat flour
¾ cup sugar
3 teaspoons baking powder
½ teaspoon cinnamon
8-10 orange slice chewy candies
½ cup walnuts, chopped, optional
½ cup oil
¾ cup orange juice

1. Preheat oven to 400.
2. Mix all the dry ingredients and then chop orange slices into this powdery mixture (so they don't stick together!). Mix all ingredients well. You may need to add a bit of orange juice to have a "formable" dough.
3. Shape into one large round, about 8" diameter and, using an oiled knife, cut into wedges, separating slightly. OR shape into individual biscuit-sized rounds and place on greased cookie sheet. Bake until golden brown, about 20-25 minutes for the wedges or 14 minutes for the individual biscuits.