Mediterranean 7 Layer Dip + a lesson

Within moments of my post yesterday on how God used Mediterranean 7 Layer Dip to begin a radical change in my heart, I had several requests for the recipe.  The requests made me laugh, but it is a worthy recipe to be shared.  Per your request dear friends...

Mediterranean 7 Layer Dip 
(adapted from Southern Living at Home)

Ingredients:

2, 15 oz cans of black beans (rinsed, drained, mashed) or 3ish cups of hummus (I always use hummus)
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped olives (you can use black or Greek)
1/4 cup chopped green onions (I only use the green )
2 TBS olive oil
1 tsp Greek Seasoning
1, 4 oz package of tomato basil feta (regular works fine too!)

In a pie plate or 9 inch square dish:

Spread hummus or mashed beans in the bottom of the pan. Mix the tomatoes and next 5 ingredients (I add some minced garlic as well) in a separate bowl. Spread over the beans. Top with feta. Serve with pita chips.
 
This recipe is so easy to make a large batch in a 9 x 13. And honestly, I never measure: some tomatoes, some cucumbers, some olives, etc, etc.

And as for the Greek Seasoning. I laughed out loud when I realized that my life was turned upside down over a TEASPOON!  If you aren't quite ready for dramatic change, although it is highly encouraged, below is the recipe for homemade Greek Seasoning:

Greek Seasoning 

(store remaining for up to 6 months)

 

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram (I don't think I have ever had marjoram or used it in this recipe)

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

sweet sugar cookie goodness

For as long as I can remember, each December, my mother and I engage in a giant Christmas goody baking extravaganza. And now our girls look forward to baking day with Grammy. We just love her.


Our day normally consists of at least 12 hours of baking and at least half as many pounds of butter.  We haven't had our annual baking day yet this year, but I just couldn't wait to share our sugar cookie recipe.  They are hands down my favorite sugar cookie--ever. 

Please note that this isn't the easiest recipe if you plan on using cookie cutters, the dough is a bit moist.  But we would sacrifice Christmas tree and bell shaped cookies in a heart beat for these. And the girls don't mind...colored frosting and sprinkles still apply!  Part of their goodness is the cookie paired with the Cream Cheese Frosting recipe below.  Trust me.  You'll want to make these for every holiday.  Last year I couldn't wait until Christmas so I made orange and brown "harvest" cookies. 

When you see the recipe don't be alarmed. We don't eat like this the rest of the year and I did sneak sweet potato AND beet puree into our grass fed, organic beef taco meat the other night knowing that Christmas goodies were a comin.'  These are not for the faint of heart or for any of my paleo-eating cavemen friends.

But for the rest of you...Enjoy. (And you'll want to make a double batch. They freeze beautifully and we even love to eat them frozen!)


Sweet Sugar Cookie Goodness

1 cup butter
1 cup canola oil (I often use coconut oil and call them "Hint o' Coconut" Sugar Cookies)
1 cup granulated sugar
1 cup powdered sugar
2 eggs
2 teaspoons vanilla

• Cream the above ingredients until thoroughly mixed and fluffy

Add:
1 teaspoon Cream of Tarter
1 teaspoon salt
1 teaspoon baking soda
4.5 cups of flour

• Mix well
• Roll dough into 1 inch (or larger balls)
• Flatten slightly with glass cup
• Bake at 350° for 10 minutes 
• Remove from oven and let set 2 minutes or so 
• Remove from tray and cool completely on a baking rack

 Frost with:


Cream Cheese Frosting
1/2 cup butter
3 oz Cream Cheese
1 teaspoon vanilla
2 cups powdered sugar

•  Cream above ingredients for at least 5 minutes
• Separate into bowls and add desired food coloring
• Blend with a fork or firm whisk
• Smather all over the sugar cookies
• And don't forget the sprinkles. They are somehow connected to the hearts of little girls.

Finally, it doesn't matter how terrible you think these cookies look your guests, neighbors and own bellies will. not. care.  I promise.

the potato salad recipe

Do you remember THE Macaroni & Cheese Recipe? (If not, it is a must try.)  Per the request of many of you, below is THE Potato Salad recipe.

I am not a fan of mushy, mayonnaisey, traditional potato salad and we have a dear friend who has an aversion to vinegar, so, 99% of potato salad recipes out there won't cut it in our house. However, individually,  I love most of the ingredients that go into a potato salad. Recently, I played around a bit and came up with my own variation.  Try it, you'll like it too.

The quantities below are approximations (sorry, I am terrible at keeping track of things once I begin) but the technique is really what makes the difference. And this makes a very large salad to contribute to a potluck or BBQ. If I were making it just for our family, I would half the recipe and expect leftovers.

The Potato Salad

Ingredients
8 lbs of baby red potatoes, yukon golds or my very favorite, yukon reds (a yukon gold with red skin!)
1 lb bacon
5 eggs
handful of DILL pickles (6-7) or pickle relish
parsley
mayonnaise
Trader Joe's Garlic Aioli Mustard (or) dry mustard, garlic powder (or) dijon mustard & fresh minced garlic
Seasoning Salt
Sea Salt
Cracked Pepper


Dice your potatoes small enough that they are bite-size, skin on.  Fill a bowl large enough to house the potatoes with cold water and throw in a handful of salt and sugar.  Soak for at least 10 but up to 30 minutes.  For any roasted potato, potato chip or homemade french fry recipe the above is the secret step to crisp potatoes.  It really works. Thanks, mom!

Preheat oven to 425°

After 30 or so minutes, drain the potatoes, pat the potatoes and the bowl dry with paper towel or lint-free cloth. Return the potatoes to the bowl.

Drizzle with olive oil, sprinkle with sea salt & ground pepper, toss. Spread in a roaster pan (8 lbs requires my broiler pan and a jelly roll cooking sheet) or grilling pan.  Cook or grill for approximately 45 minutes, stirring at least once until potatoes are beginning to brown & crisp slightly.

In the meantime:

• Hard boil the eggs. (I bring the water to a boil, cook 3 minutes, turn the stove off and cover with lid until I'm ready to chop the eggs.) 
• Cook the bacon on the stovetop (I chop into little strips first but you can cook whole strips and crumble later as well.)  
• Chop pickles finely (or if you're lazy or in a hurry, throw in a few heaping spoonfuls of dill relish).  
• For the dressing: 
• Mix about 1.5 cps mayo with your desired "mustard" option until you have a hint of tang. I use about 3 tablespoons of Trader Joe's Garlic Aioli Mustard or a 1 tablespoon dry mustard and a tablespoon or more minced garlic. 
• Add a dash or your favorite seasoning salt. 
• Test the dressing. Add more mustard or mayonnaise as needed. 
• Peel eggs, remove egg whites and mash the yolk in with your mayonaisse/ mustard sauce.  
•  Chop remaining egg white.

 When the potatoes are browned, remove from the oven and toss with the cooked bacon, chopped egg whites, pickles and dressing.  Sprinkle with finely chopped parsley.

Let rest on the counter at least 30 minutes or refrigerate until 1 hour prior to serving. The salad is best served lukewarm or at room temperature.

To reheat, I toss it in a skillet on the stove top and heat until potatoes are soft and warm.

Sorry there aren't photos. The last few times I've served it we have been in too big of a hurry to eat it!

Enjoy!

Pearl #3 Mastering the Snack Time Conundrum

A couple years ago I was inspired by this dear Kingdom-sister-friend to get a grip on snack time at our house.  There are days, mainly those I enter with little forethought, that leave me tired, overwhelmed and feeling like my lot in life is to stand at attention at my kitchen sink washing. And washing. And washing some more.

My children not only have the gall to want to eat breakfast, lunch AND dinner, they need snacks as well. And to top it all off, I have some strong convictions about what goes in their little bodies--we as mothers are called to look well to the way of our households which includes the health of our husbands and children, yes?

Until I read her post with snack ideas, I had fallen into a pattern of leaving my post at the sink only to stand with an open refrigerator door or open pantry to stare endlessly into the I have no idea what to make you abyss. Her words gave me just to hope and encouragement I needed to master snack time.

I started simple, and we always have at least three of these five items in our house as well as fresh fruit:

Morning Glory or Banana Muffins
Homemade Granola Bars
Yogurt & Granola
Cheese & Crackers
Pita Chips & Hummus

When I bake muffins or granola bars, I immediately freeze half so we have enough for a couple weeks.  If I'm really on top of it, I have both kinds of muffins in the freezer so we have variety.  I've previously posted my Morning Glory Muffin recipe and below are recipes for granola bars and banana muffins.



Banana Muffins
2 c. whole wheat pastry flour (I use soft white whole wheat)
2 tsp baking powder
1/2 tsp salt
1 T espresso powder (optional)
Combine above ingredients

In another bowl (I use my kitchenaid bowl for this)
6 T softened butter
3/4 c. sugar
2 eggs
1 c yogurt (I use plain or but vanilla works as well)
1 1/2 c mashed bananas (I use four over-ripe and then frozen bananas)
Cream the wet ingredients.

Stir in the dry ingredients just until everything is mixed--do not over-mix. You can add chocolate chips if you'd like! Pour into muffin tins.

Bake at 375° 20-25 minutes (Makes about 1 dozen)

Voila! Yummy, moist banana muffins

And  for my personal favorite:  Homemade Granola Bars. Why make them, you ask? For three reasons: store bought granola bars are expensive, who really knows what goes in them, and these homemade bars  are scrumptious!

Homemade Granola Bars
Mix thoroughly (I cream these together in the KitchenAid, but if your butter is soft you can do it by hand):
2/3 C softened butter (also good using coconut oil)
1/2 C honey
1/3 C brown sugar
1 tsp vanilla
(Optional: if you want peanut butter granola bars, add 1/2 C peanut butter here)

Add:
1 C whole wheat flour
1 tsp baking soda
4 1/2 C rolled oats
AND any fillers (chocolate chips, dried fruit, nuts, coconut, etc.)

Our favorite combination is dried papaya chunk, craisin. raisin, chocolate chip, crushed cashew, toasted coconut



Press firmly into 9X13 pan. Bake at 325 for 20 mins. Let cool 10 mins and cut into bars. Wait until completely cooled before removing from pan or they will fall apart.

I intended to have a photo of the finished product but I forgot and we ate the last ones this morning.  My only real tip in making the granola bars is to stick to the recipe pretty exactly.  Most of the time I cook "a little of this and a little of that and oops that was a few extra tablespoons" and it works out ok. My approximating does not work for the granola bars. If the wet & dry ingredients aren't measured properly, the bars will fall apart and you'll have delicious snack crumbles instead of bars.  If they are too crumbly, never fear, the result is called granola and is equally delicious served in yogurt or with milk.

There you have it--Pearl #3 Mastering the Snack Time Conundrum.  And I must be honest, both of the recipes are not my own but ones I gleaned from a very wise friend who has taught me much about how to look well to the ways of my household (especially their bellies!)  So we can thank her together. 

 
Isn't she cute?

And I can assure you, that with all these baking pearls going around, she wouldn't want you to forget the most sacred pearl.  And neither do I.

Pearls #342-344 (Preparing for Rest and a couple recipes!)

Remember the pearls I promised awhile back?  They're coming!  Only in order to simplify my life I'm going to arbitrarily number them so I don't have to keep track of where I'm at.

Which leads us to today...the first (or 342nd) of many pearls.

Pearl #342 - The Sabbath is for Rest.  There are entire sermon series and books written on the subject so I'm not going to elaborate other than to say there are different types of rest, both physical and spiritual, and as a family we attempt to Sabbath in both senses on Sundays.

On weeks that I am on top of things, almost without fail, we arrive at church with hearts ready to worship, bellies full and a bag and attitude prepared for anything. On weeks I don't prepare, almost without fail, I end up frustrated, running for the car with children tucked under each arm like footballs, hoping I have everything I need (including all three children.)  It can take the entire car ride and sometimes longer, to seek forgiveness for not doing well in the "leading by example," a heart rested and prepared for worship.

For quite some time my knight has gently been prompting me to think ahead and prepare just a tad so we have an even greater potential for rest on Sundays but sometimes getting me to change my ways is a bit like turning a a large ship. However, his kind encouragement has been a little tugboat for my stubborn soul, and well, I'm turning. In order to honor my husband (and because, well, it really is the very best solution) I'm working to be diligent on Saturday to prepare for Sunday.  To do this, I have to remind myself over and over again that when God created the world He did not stop at 5pm on the 5th day and declare "it's the weekend, I'm finished."  He kept working right on through the 6th day.

Many Saturdays I've tried to prepare a few things but left "t's" uncrossed and "i's" not dotted, resulting in not-so-very restful Sundays.  This Saturday I made a short list of Saturday must-do's and actually implemented: 

• Decide what Sunday's meals are on Saturday and cook and or prepare ahead of time.  
• Put together our church bag (snacks, the girls Bibles, diapers, etc)
• Lay out clothes for the girls
• Tidy the house

I am so grateful I didn't stop short; yesterday was truly an altogether restful day.

So there you have it.  Pearl #342 --Prepare for the Sabbath, so you can Sabbath.

Pearls #343-344?...

The recipes I have just deemed Sunday and Monday breakfast.  I got them from this great lady and modified them just a bit for our family.  In a nutshell, I'm steaming steel-cut oats all night Saturday so they are ready Sunday morning.  Make sure there is a cup extra and save it to make delicious steel cut oat scones on Monday.  Yum, yum, yum.  The recipes below feed our family (2 adults 2 children for breakfast Sunday and make 8 large scones for Monday.  For larger families, visit Kendra's site for her quantities and steps)

Saturday night (I did this right before bed so 10pm-ish):

• Measure one cup of steel-cut oats (not rolled) in a glass bowl and add 3-4 cups of water/milk (I use at least 1 cup whole milk but you can use all water if you'd prefer) The discrepancy in water amount is because you'll need to add more water if it will be cooking for more hours. If you actually get to bed early, add a smidgen more milk or water.
• Set the bowl in a slow cooker or roaster and pour water around the bowl- enough so that it reaches about halfway up the outside of the bowl of oats. Turn the slow cooker on low and go to bed. (If you have a slow cooker that cooks "hot" you can use the warm setting and it should work as well.  And yes, you really put the bowl inside your slow cooker.)
• In the morning the oats are ready to eat!  I just add a splash more milk, a dollop or two of real maple syrup, a pinch of brown sugar and maybe some dried fruit...but only if I"m feeling generous.
• Reserve 1 cup of the cooked oats and refrigerate for your scones Monday

Monday Morning Scones:

Oatmeal Scones Jenny Sanders

Serves 8-12

2 T butter
2 T honey
1 cup reserved cooked oats
2/3 cup milk or almond milk (I use 1/3 cup milk and 1/3 cup sour cream)
1 3/4 cups whole wheat flour
4 t baking powder
1/2 t salt

Melt the butter and honey together, and mix into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, salt. Mix the dry ingredients into the oatmeal. The mixture is quite moist, but if it can’t hold its shape at all, add more flour. Roll/pat into a circle or scoop into balls and flatten to 1″ with dampened hands. Bake on greased cookie sheets at 350 for 15-20 minutes.

Today I made a glaze with an ounce or two of cream cheese, powdered sugar and a drop of orange oil but you can use any combination of powdered sugar and something- either vanilla, milk, lemon juice, lime juice, cinnamon, maple flavor or orange juice.

On a Monday morning there is nothing quite like warm, nutty, hearty scones, a cup of coffee and a bit more time, resting.

The beautiful thing about the sabbath is that God instituted it as a weekly reminder of two things. One is that all true blessing comes from his grace, not our labor. The other is that we hallow him and honor him and keep the day holy if we seek the fullness of his blessing by giving our special attention to him on that day...So Jesus didn't come to abolish the sabbath but to dig it out from under the mountain of legalistic sediment, and give it to us again as a blessing rather than a burden. It is a day for showing mercy and a day for doing good. It should not be governed rigidly by narrow definitions of what is work and what is not. It is a day to focus on the Lord. And now Jesus is the Lord of the sabbath, so it is a day to focus on Jesus. And it is impossible that a day focused on Jesus should be a burden to the believing heart—"Come to me, all who labor and are heavy laden, and I will give you rest!" ~John Piper

A recipe, A Mentor and Minnie Pearl

I'm not sure if you remember this post where I promised pearls. Pearls of wisdom in the kitchen, in our homes, for our children, our marriages, for our souls--natural pearls collected from real experiences, by cherished women.

I remember the post clearly, and I laugh when I think about it because I wrote it right before the holidays and honestly, who has time to go diving for pearls, popping open oyster shells right before Christmas?  I could have visited a pearl farm, but I didn't want to share with you anything but the best, genuine pearls as birthed from creation and not manufactured in a farm.

I'll get to the pearls-- I assure you but want to share with you a family favorite recipe as a kick-off. You can consider it a small gem or better yet, a "mini-pearl." With hopes of being clever, I typed into Google "mini pearl" looking for just the right title for this post.  I cackled out loud because this photo came up.

It's funny on several levels.

First because I grew up on Hee-Haw and of course, if you type mini-pearl into Google, you may just end up with a picture of Minnie Pearl.  Didn't even cross my mind when I as typing.

And for those of you who may understand, I must say

"How-DEE! I'm just so proud to be here"

If I lost you there, hopefully you'll catch up here.

Second it is funny because the whole point of this post (you think I forgot don't you?) is to share a recipe. A scrumptious recipe that is "finger-lickin good" just like the chicken Minnie was advertising.

So of course, I though the picture of Minnie was relevant to this post.

While this dish is so delicious, there is even a greater fondness in my heart for the recipe because it comes from a dear mentor-friend of mine who took me in when I was a stray college student and fed my soul and my belly multiple times a week.  While the rest of my friends were eating fast food and pb&j, I was eating gourmet dishes on a patio surrounded by small gardens that appeared to be out of Sunset Magazine where love and laughter abounded.  Especially laughter. From her I learned that a good mentor shares her heart, her home and her recipes. I am forever grateful.

Now the recipe below is truly delicious and even guests have been known to use their fingers to get every drop of the peanut sauce out of their ramekins.  It is that good. May I repeat, "finger-lickin' good."  And unlike the chicken Minnie was advertising, the recipe is both good and good for you (don't tell my husband.)

I'm posting her original recipe and in parenthesis, a few modifications to make this healthy recipe, even healthier.  I made this this past Friday evening and we had a late dinner with friends after the girls went down for bed.  By the time we got food on the table it was 8:30pm so please forgive me, there aren't photographs of the dish.  Had I taken the time to snap photos, someone literally may have bitten off my head.  We were that hungry. And finally,

Indonesian Beef with Peanut Sauce

1 1/2 lb Top Sirloin Steak, sliced in strips

Jasmine Rice (I use brown jasmine)

Marinade

1/2 cup coconut milk

3 TBS lime juice

1 TBS vegetable

2 tsp Soy Sauce (I use Bragg's Liquid Aminos)

2 cloves garlic pressed (I always use a bit more)

1/8 tsp ground pepper

Place all ingredients in a marinating bowl. Cover and refrigerate 4 hrs. After marinating, put meat on water-soaked skewers. Grill 2-3 minutes per side.

Peanut Sauce: (I always double the recipe below...remember, it is bowl lickin' good)

1/3 cup Chunky Peanut Butter

1/3 cup water

2 TBS Soy Sauce (once again, I use Bragg's Aminos)

1 TBS Cider Vinegar (I use raw apple cider)

1/8 tsp ground red pepper (I just red the word ground for the first time...oops.  I always use flakes and double it because we like a little zest in our lives)

2 cloves garlic (Once again, I always use more.)

Mix all the ingredients together and microwave covered 2 minutes (longer if you double the recipe.) Stir to blend and serve in little cups

Cucumber Salad:

Dice 2 or more cucumbers

Mince red onion (a few TBS)

Drizzle with apple cider vinegar (I use raw)

Layer the bottom of a large bowl with rice. Place steak on top of the rice on one side and the cucumber salad on the other.  Serve with small bowls of peanut sauce.

If you are really being fancy you can sprinkle the dish with dianthus petals. They are tasty and beautiful. I have never actually done this step but have dreams of flower petals gracing our dinner plates when I am taking in stray college students and don't have little ones under toe.

Thank you for bearing with me to get to the recipe.  I hope you enjoy my Minnie Pearl mini-pearl; there are more to come.

But for today

"We loved the time we spent with you,

To share a song and a laugh or two,

May your pleasures be many, your troubles be few..."

A tale of 3 women and the woman I want to be...

Once upon a time there was a young woman who was a San Franciscan city-girl and after her teen years away, returned to city life for school and a career.  Unexpectedly, she met there a cowboy.  A real cowboy whose hands bore the evidence of years of hard work and his body already the weathered marks of a man whose heart beat for the land and the animals on it.  They fell in love, married and that cowboy moved the city girl to the middle-of-no-where cattle country of Montana to make their start.  Now this city girl who had only cooked with canned chili and boil-a-bag meals found herself miles and miles from a store, with a freezer full of elk and Angus, a milk cow in the barn, and chickens in the yard  And this city girl learned to churn and bake and could whip up quite a meal with nothing at all, because truly they had very little. And she became a cook that that cowboy would rave about for years and years to come.  That city girl is my mother.

And not too far away, just one state over was another young woman who found herself a single mother with a toe-headed toddler who worked hard to ensure there was food on the table, even if they did eat turkey and rice for many a meal.  And this young woman met a man and they had one more small boy and they both worked hard to provide for their family. And to make sure that those two little boys received an education that was deeper than their ABC's and had eternal weight in its content, that mama started her own bread business and would bake away her Thursdays and Fridays to sell her prized goods at the local farmers' market on Saturdays.  And her baked goods became cherished to locals, requested around the region and her boys not only wrote words but learned to write His Word on their hearts.  That flour-dusted mama is my mother-in-law.

And there was yet one more woman, many states away who by God's grace found the man she was to spend her life with at a very young age and they married and were blessed with children soon after.  And this couple worked hard so that the mama could stay home with her children always and on one salary they fed eight children, four of which were very hungry boys.  And there are stories of how this mama stretched butter and sneaked lentils into some  most meals but her hard-working husband and children were never hungry. Now this kind woman already had eight children but decades ago I adopted her because truly, a girl can never have too many great women in her life and really, if you have eight children, why not have nine? That mother of nine is mine in spirit.

Each mother is mine by grace.

Now these three woman lived different lives, in different states but had the greatest thing in common.  On each woman's heart was written the mark of her Father and though it wasn't always easy, she listened when the Lord whispered

Therefore I tell you, do not be anxious about your life, what you will eat or what you will drink, nor about your body, what you will put on. Is not life more than food, and the body more than clothing? Look at the birds of the air: they neither sow nor reap nor gather into barns, and yet your heavenly Father feeds them. Are you not of more value than they? And which of you by being anxious can add a single hour to his span of life? And why are you anxious about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin,  yet I tell you, even Solomon in all his glory was not arrayed like one of these. But if God so clothes the grass of the field, which today is alive and tomorrow is thrown into the oven, will he not much more clothe you, O you of little faith?  Therefore do not be anxious, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’  For the Gentiles seek after all these things, and your heavenly Father knows that you need them all.  But seek first the kingdom of God and his righteousness, and all these things will be added to you. Therefore do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble. ~ Matthew 6:25-34

I am humbled by my mothers' perseverance, their hard work, their trust. You see the closest my knight and I have come to poor was one day just after Hurricane Katrina when women from another religion came knocking at the door of our little first home on a street more "miss" than "hit."  In their leather and diamonds they came to tell us that God loves the poor. And it wasn't until they left that my husband and I turned to each other and laughed with realization, "They think we're the poor!"  Didn't they know I had a beef-stocked freezer from my father just like my mother did at my age?

So in the world's eyes, and in ours, we are far from poor but the economy is changing and regardless I am called to look well to the ways of my household. And on days like today when my husband forwards me this article from the Wall street Journal I am reminded  that even the cost of food rising is in our Father's hands.  While He holds tomorrow, I am still called to be a good steward of today.  I realize that I have been given much, especially by my three mothers as they have lavished me with pearls, pearls of wisdom that can help me steward my days. It's time for me to take their wisdom and my husbands encouragement seriously.

Last week I had the privilege of sharing some meal planning tips at a Titus 2 evening with women at our church.  In the days to come, I hope to share a few pearls with you; there is so much to share--gardening, weekly menus, long term food storage, so very many pearls! Please feel free to share your tips and secrets as well.  And like my mothers-three and the many faithful women who have gone before us, we can help one another look well to the ways of our households.

Rest

There is silence in our home. Well almost. Just the sound of static from two monitors as three little girls sleep snuggled in their beds. And the faint sound one of my favorite albums playing in the kitchen.

Grace upon grace, every sin repaired
Every void restored, you will find Him there
In every turning He will prepare you
With grace upon grace.

He made a way for the fallen to rise
Perfect in glory and sacrifice
In sweet communion my need He supplies
He saves and keeps and guards my life

Wednesdays are always busy days: music class, tidying for small group, preparing a treat for those entering our home.  Often I become frazzled, sharp in tongue, easily annoyed, critical of my husband the moment he arrives home. It hurts my heart that so many Wednesdays are like this...

But today, starting my day in prayer, I asked the Lord to give us rest today.

As I kneaded dough this afternoon I thought of how dough must rest to be any good. Without resting, dough is hard to work with, difficult to shape, impossible to use. But after it has rested for awhile, it becomes softer, pliable in the hands of the one kneading it, a bit less firm to the touch and eventually (with the help of a little yeast) it will rise.

Like the bread I so often knead, I must remember to rest.  Rest in Him. For then, His hands can so much more easily knead me, shape me, mold me.

So resting we are...

girls resting as they read
girls resting as they sleep

dough resting as it rises
dough resting before being pressed

mama resting as she reflects
souls resting in He who made a way for the fallen to rise.


In a bit we will all begin to rise, to resume our daily activities and by His grace, with rested souls.

So dear friends, remember to rest.

Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls. 

~Matthew 11:28-29

Overcoming Fear

I bake. 

Sandwich bread, french bread, biga bread, focaccia, muffins, rolls, bread bowls, pizza crust, granola, cookies, cakes, tortes, cookie crust pies, graham cracker crust, and the list goes on and on.

I don't bake pies.

Well, at least I had never baked a pie crust...until Wednesday that is.  I'm not sure what intimidated me the most, the goal of a flaky crust, the rolling out of the dough, the gentle pressing of the edges?  I can't put my finger on it, but I can say with confidence

I was scared.  

But with a fresh box of ripe peaches and no energy for canning, I decided to conquer my fears.  I searched high and low for the right recipe and ended where I often do, on my dear friend Ree Drummond, the Pioneer Woman's site.  (Please note that if you ask her, she might not know we are such good friends but I do go to her quite often for inspired recipes and a laugh or two...which makes us friends?) She has beautiful pictures, step by step, so if you're scared as well, hop over to her site and she'll hold your hand.

I found this wonderful pie crust recipe and I have to share.  Perfectly easy, perfectly flaky and perfectly yummy. I did of course, make a few alterations which you'll find in italics. I may not be a pie crust expert but I can't ever follow a recipe exactly. Creativity or defiance, I'm not sure which. 

Ingredients

• 1-½ cup vegetable Shortening - Even in a pie I can't bring myself to use a mass of hydrogenated trans fats, so I use Spectrum Organic Palm Oil Shortening.  It makes me feel better about shortening.
• 3 cups All-purpose Flour - I used 1/2 cup whole wheat pastry flour and 2 1/2  cups unbleached white. I just have to throw in a handful or two of whole wheat in every recipe. It makes me feel better too.
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt
• 1 beaten egg white - Even with egg in the dough I was nervous it wouldn't brown and I wanted a golden glossy sheen to the crust. So I brushed egg white over the finished but uncooked pie.

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

Please note that she doesn't say this so after a I panicked a few times and combed my cookbooks for other recipes, I discovered that this recipe does indeed make 3 crusts. In my case I used one bag of dough for the bottom crust, one bag to make the lattice top and I have a spare bag of dough in the freezer for a quiche later this week.

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.  Remember that the wise women of old say try to touch your crust as little as possible. I actually rolled it as large as I could in the Ziploc bag.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan.

At this point I filled the pie with my 5 cups of freshly peeled peaches that were soaking in a cup of sugar, thickening agent (you can use flour but I love Thick Gel for everything from canning to thickening sauces), a tsp or so of cinnamon and a dash of salt.  I know there are recipes for this but like always, I combined a few and made up my own.


I then rolled out the second round of dough and used a pizza cutter to slice it in strips placing them gently in a lattice over the pie.

Go around the pie pan pinching and tucking the dough to make a clean edge. I have no idea how to do this part well, I faked it. The thing I have learned from baking is that dough is completely forgiving and you can almost make it do whatever you want it to.

I glazed it with the beaten egg white.

I tore tin foil in strips and tented it around the egdges of the pie to keep them from burning (I vaguely remember my mother doing this), then baked the pie at 450° for 15 minutes, reduced the heat to 350°, removed the tin foil and baked it for another 25 minutes or so.  I checked a couple times to make the edges weren't browning too much.

And Voila! my first pie.  I may not win an award at the county fair for edge crimping yet...but unless everyone was lying to make me feel better, our small group though it was pretty scrumptious.

So don't be afraid.  There really isn't anything to fear.

Morning Glory Indeed

Our girls love muffins. In fact, "muffin" was one of Addy's first words; I'm almost positive that she uttered "muh" even before "mama."

Because of the convenience, our staple muffin has been a refrigerator bran muffin that I throw cranberries, craisins or apples in right before baking. But today, we branched out and the verdict, at least right out of the oven: morning or afternoon it doesn't matter but yummy indeed.

Here's the recipe, straight the book. Have I mentioned that I have never made a recipe from this book that didn't become a family favorite?

Morning Glory Muffins
4 c. flour (I threw in a handful each of flax meal and wheat germ and used half whole wheat and half unbleached white.)
2 1/2 c. sugar
4 ts. baking soda
4 ts. cinnamon
2 ts. salt
12 carrots, peeled and grated (I used my food processor)
2 Granny Smith apples, peeled and grated
1 c. chopped pecans 1 c. sweetened, flaked coconut 1 c. raisins (I substituted 3/4c craisins & 1/4c raisins)
6 large eggs
2 c. vegetable oil
2 ts. vanilla

Line muffin tin (or tins) with muffin liners or butter them. Preheat oven to 350.

Whisk together flour, sugar, baking soda, cinnamon, and salt in large bowl. Stir in carrots, pecans, coconut, raisins and apples. Whisk together eggs, oil, and vanilla in another bowl, then add to flour mixture and stir until just combined.

Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch (Mine only took 22 minutes.) Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature. Oh yes, the recipe says it makes 3 dozen but I came out with 46! Perfect for sharing...

We were making them to take to several other families so I stuck to the original recipe pretty closely, with the hope that they will be just as moist and delicious tomorrow as they were today.

Here are a few adjustments I'll make in the future to make them a bit more "healthy."

I'll probably use a combination of coconut oil, vegetable oil and applesauce to total the 2 c. of oil called for in the recipe. We'll play with it until we find a nice balance that still tastes fresh after a day or two and that freezes well.

They probably don't need as much sugar... so it depends on how generous I'm feeling the next time I make them! And you never know, I'm always prone to throwing in a cube or two of beet or sweet potato puree...

But, if you stick to the original recipe, you won't be disappointed. Need proof?

THE Recipe

Many of you dear friends and family have requested my macaroni and cheese recipe so I thought it would be selfish of me not to finally share. This is a tried-and-true, always a hit, recipe that I make for guests and more importantly for my mother-in-law EVERY time she comes to visit. (I do my best to keep her happy!)

I love this recipe and actually make mac n' cheese for the girls from scratch because once you get the hang of it...it is so easy, so much better, and so much better for you (from the stand point that it isn't processed, fake-orange goo.) You can also modify the whole milk & cream and use skim milk. It won't taste as fantastic but still good for a lunch or family dinner. Make it exactly as directed for AMAZING mac n' cheese.

If the man in your house won't consider it dinner without meat, I often will cut up a ham steak from Costco and toss it in. Guaranteed, he will then consider it a meal!

I'm sorry I don't have a photo. Who could possibly think about taking a picture when this meal is ready to be eaten? Bon appetit!

MACARONI AND CHEESE The Gourmet Cookbook edited by Ruth Reichl (Houghton Mifflin)

The editors of Gourmet Magazine say, “This is arguably the best mac and cheese on the planet. One secret is a dollop of Dijon mustard, which tempers the richness, in effect saving the dish from itself. Another secret is the fluffy, crisp Japanese bread crumbs called panko used in the topping. For those who prefer a greater ratio of crunchy topping to creamy center, we suggest splitting the macaroni and cheese between two three-quart shallow baking dishes and doubling the topping recipe, dividing it between the two.”

SERVES 8, AS A MAIN COURSE - OR - 12 TO 14, AS A SIDE DISH

For the topping: 1/4 stick (2 tablespoons), unsalted butter - melted 2 cups, panko (Japanese bread crumbs) or coarse dry bread crumbs 1 cup (about 4 ounces), extra-sharp Cheddar - coarsely grated For the cheese sauce and macaroni: 3 tablespoons, unsalted butter 3 tablespoons, all-purpose flour 1/2 teaspoon, red pepper flakes 2 3/4 cups, whole milk 3/4 cup, heavy cream 4 cups (about 1 pound), extra-sharp Cheddar - coarsely grated 2 teaspoons, Dijon mustard 1 1/2 teaspoons, salt 1/4 teaspoon, freshly ground black pepper 3/4 pound, elbow macaroni (or substitute other pasta, often, I use a penne)

Put a rack in the middle of the oven and preheat oven to 400 degrees. Butter a 3-quart shallow baking dish. To Make the Topping: In a bowl, stir together the melted butter, panko, and 1 cup of cheese until well combined. To Make the Sauce: Melt the 3 tablespoons of butter in a 5-quart heavy pot over moderately low heat. Whisk in the flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in the milk in a slow stream, then bring the sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in the cream, the 4 cups of Cheddar, mustard, salt and pepper. Remove the pot from the heat and cover the surface of the sauce with wax paper to prevent a skin from forming. To Cook the Macaroni and Assemble the Dish: In a 6-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water), cook the macaroni until al dente. Reserve 1 cup of the pasta cooking water, then drain the macaroni. In a large bowl, stir together the cooked macaroni, the reserved cooking water, and the sauce, then transfer the mixture to the buttered baking dish (mixture will be loose). Sprinkle the topping evenly over the macaroni. Bake in the preheated oven until the top is golden and bubbling, 25 to 30 minutes. COOK’S NOTE: The topping can be made up to 1 day ahead and refrigerated, covered.

Little Sparks

I cannot get enough of our girls. From their joyful shrieks in the morning to the constant attempt to get in just one. more. word. at the end of their day, I just can't watch them enough, listen to them enough or laugh with them enough. Here are just a few samplings:

The other day at nap time, I was putting Addy down and she said "I love you mama."
I replied, "I love you too little bug."
Her response: "I love you most big bug."

This morning I turned off a light in our dining room and the following dialogue occurred:
Addy: Mama, why did you turn the light off?
Me: The sun is giving us enough light.
Addy: No Mama. God gives light.
Me: Yes little one.
Addy: God gives light and the light has come and Jesus is the light.
Already a theologian.

For months, Addy's most favorite thing has been to roam around outside eating a whole apple. I can't describe to you how my heart aches thinking about the day she doesn't look up at me, hand me her apple and say, "will you start it for me, mama?"

Anna has started to repeat EVERYTHING we say. Her favorite words have multiple syllables like Christmas tree, steam engine and my personal favorite, el avión (that is "airplane" in Spanish.) Each time an aircraft of any kind flies over head, whether we are outdoors or in, our house goes from conversational tone to shouting, screaming and pointing. First, both girls look at me and scream "el avion," then Anna continues between "katchi" (that's airplane in Anna-ese) and "el avion" while Addy tries to determine if it is a military jet or not. Once her hope of it being military is confirmed, she shrieks at the sky "thank you for our country, thank you for serving our country." There is a good 5 minute interruption of identifying, talking to and then discussing the airplane that flew overhead. For those of you who may be unaware, we are 10 minutes from the airport so you can just imagine how often this occurs. Even still, sometimes I point them out before they can see or hear them just so I can hear their delight.

Tonight in attempt to get Joel's mind off of his exam tomorrow, we had a Chinese picnic at the train depot near our house. We enjoyed the brisk fall evening, watching our girls barrel through the freshly fallen leaves. Joel and the girls took off to find the fish in the pond while I cleaned up our picnic. The quietness of the park was interrupted with Addy yelling at me "Mama, mama, I have something to tell you. I have something to tell you." Soon, I learned that the fish were hibernating already. Anna followed in toe yelling "whe fishies ah, whe fishies ah." Next, was a visit to Big Mike, our local steam engine. Anna's little voice chanting "hello, bi' ma', hello bi' ma'" when she see's the locative makes me giggle every time. It is the "goodbye bi' ma', goodbye bi' ma'" that brings tears to my eyes.

Their learning so much every day. It seems like things are going so much faster... I can't find the pause or even the slow button on how quickly they are changing and growing. But I'm going to try to keep writing it all down. I just don't want to forget.

Today, we had our first official girl's time in the kitchen and all three of us made bread and cookies for Joel tomorrow. It was quite a project, but they had so much fun. I was able to snap two quick photos before my camera died. I'll leave with you one last memory from today.

Baby (and not-so-baby) Bellies

As I attempt to gather my thoughts on feeding our, for now, little family, I realize that I am a bit scattered and need a strategy. My heart is to effectively "look well to the ways of my household" and my current battle is organizing my kitchen. And no, I don't mean my pantry. I'm talking about the entire philosophy of our eating and the implementation thereof; something I want to figure out now while I have "less" on my plate. (I couldn't resist)

I'm eagerly reading and testing the best methods to achieve three things:

• Serve the most healthful meals possible by incorporating the most amount of nutrients. (In a form that two small children and one vegetable-shy husband will embrace.) We recognize that the most nutrients come from organic foods (which is why we had such a large garden this year!) So that plays into my thought process in selecting foods.
  
• Maximize our pantry and food storage variety while minimizing the impact on our bank account. Garden also comes into play here...we save significantly by having a garden and preserving what's in it to use in off-peak seasons. I also started clipping coupons - and it is totally worth it!
  
• Reduce stress and labor-time around meals. Many a night of sitting crumpled on the floor in tears, surrounded by cookbooks could have been avoided with... a little planning and preparation.

At any given point (unless there is an epic failure and we order take-out) I typically succeed in at least one of the three areas. But that isn't going to cut if we add more kiddos and schooling to the equation. So I am determined to find a system that works. And the best news:

I have many resources at my finger tips; faithful women who have gone before me.

Starting Point: Plan a menu (November will be our inaugural month) This is the template I'm going to use for the first time around:

Monday- chicken

Tuesday- crock pot

Wednesday- beef

Thursday- salad or soup, depending on the weather

Friday- homemade pizza or something else fun!

Saturday- grill (fish, chicken or beef)

Sunday-casserole

The main books I'll grab ideas and recipes from are Family Feasts for $75 a Week, Deceptively Delicious and Nourishing Traditions. Family Feasts is a great book with everything from recipes to shopping strategies, Deceptively Delicious is a cookbook utilizing vegetable purees in dishes for nutrient boosts (like the beets for "Pink Pancakes" I pureed from our garden this summer to use this winter!) and my favorite, Nourishing Traditions is a WEALTH of dietary and nutritional information, and is full of articles and recipes. Warning: do not read unless you are prepared for a complete paradigm shift in eating! I also just heard that Real Simple came out with a "Month of Meals" including recipes and shopping lists...I will get my hands on that volume!

Oops, I almost forgot that I'm trying to get back in the habit now that it is cooler and I'm "allowed" to turn on the stove ;) to bake all our breads, pizza crusts, soup bowls, rolls, etc. I make double-batches and freeze the extras for quick meals later. My wonderful mother-in-law is my favorite resource but if she isn't answering her phone, I love The Village Baker: Classic Regional Breads from Europe and America.

My main resource (an incredible blessing!) is a co-op we belong to. An amazing group of families committed to serving one another in love so that we can nourish our families at a cost that we can all afford. We buy everything from produce and dried goods to essential oils and cheese in bulk and split them ourselves. I have learned so much from these dear women.

For coupons, there are several sites I subscribe to but my favorite is a Treasure Valley local, www.athriftymom.com. She thankfully does all the thinking for me so I just read her blog, run to the store and do exactly what she says and voila! free (or very cheap) food. Most of what she does isn't organic but I have figured out my own system to use coupons on organic foods and foods that are great for hosting or just fun to have around--occasionally (like Cheetos, shhh.) With coupon deals I stock up on things I use for entertaining: brownie mixes, baked-good ingredients, quick and easy ingredients for spontaneous dinners, etc. This saves quite a bit considering how much we host!

This weekend has been full of prepping for the month to come: cooking chickens, soaking dried beans and making purees. I'm packaging them all in measured, smaller quantities so I can grab a small or cube out of my freezer and have half our meal prepped without blinking!

Harvest continues but is slowly coming to an end. We still have parsnips (great for adding to thing like mashed potatoes for extra nutrients), brussel sprouts, butternut and kabocha squash and carrots left to harvest. As well as a suburban-load of apples to dehydrate and can. My favorite canning resources this year have been the Ball Complete Book of Home Preserving, the old staple Ball Blue Book, and sites like this one for tried and true "out-of-the-book" recipes.

I'm thinking that I have just spent too much time thinking about my kitchen, rather than spending time in it. And don't worry if this all sounds over-whelming at first. That is why I'm working on a plan, and my sweet husband is creating an Excel masterpiece that will populate, randomly generate, create calendars and store our favorite recipes. I will certainly share once it's finished.

Now where is my apron?