Nothin' Says Lovin' Like Somethin' From the Oven!

Our ladies in the kitchen baking bread together.

The Kitchen Smells So Good Right Now!

It does not matter what culture you are in, bread seems to have a universal language.

Cowboy Bread

Focaccia Bread

Slap Your Brains Out Biscuits

Buttery Crescent Rolls

New York Calzones

Breaking bread together.

Sharing what we have learned.

Apricot Jam

 Red Hot Apple Jam

Amaretto Peach Jam, Red Hot Apple and Pear Honey

Amaretto Peach Jam

4 cups fresh peaches. peeled, pitted and chopped

8 cups granulated sugar

1/4 cup fresh lemon juice

1 teaspoon butter

1 packet of liquid pectin

2 teaspoons almond extract

In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.

Heat over med-high to high heat stirring constantly until it reaches a boil that doesn’t stop when you  stir. Stir in the pectin and boil one minute.

Add the almond extract and stir in. 

Remove from the heat and skim any foam off with a metal spoon.  

Fill jars to 1/4” from the rim. 

Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.

Add a screw band and tighten just until you get resistance- finger tip tight.  

Put the jars in the lifter of the canner and then submerge them. 

Add boiling water if needed to cover the jars by 1/2″ of water. 

Return the canner to a gentle rolling boil and process  for 10 minutes.

Fills approximately 7 half pints.

 Pear Honey

3 lbs fresh pears peeled, cored, and finely chopped

5 1/2 cups sugar

1 (8 ounce) cans crushed pineapple in juice

2 tablespoon emon juice

In a 6 quart stainless steel kettle combine all ingredients.

Bring to boiling, stirring occasionally.

Simmer 20 to 40 minutes.

Spoon into sterile jars, leaving a 1/4 inch head space.

Wipe jar rims, adjust lids.

Process in boiling water for 10 minutes.

Makes 7 half pints.

Canning Jam

Recipes from Fix a Little Feed a Lot

Being prepared for hospitality.

 Tamale Pie

1  pint Meat Sauce Mix

1 cup whole kernel corn, drained

1 can diced green chilies

1 tsp chili powder

1-1/2 cup canned tomatoes

1/2 cup grated Cheddar cheese

1 batch of Cornbread mix for Topping

Preheat oven to 375 degrees. Lightly grease a 2 quart casserole dish. In a medium bowl, combine Meat Mix, corn, green chilies, chili powder, and tomatoes. Stir well. Spread into bottom of casserole dish. Top with grated cheese.  Prepare Cornbread Topping and spoon over meat mixture.  Bake 35 to 4 Minutes, until golden  brown.  

Serve with:Your choice of salsa, sour cream, black olives, avocados, etc.

Makes 6 to 8 servings.

                                  Mexican Stromboli

1 pint Meat Sauce Mix

1 Tbsp Taco Seasoning

1 can (15 oz.) dark red kidney beans

         or pinto beans, drained 

2 pkg. (10 oz.) refrigerated pizza dough 

or 1 recipe bread dough

1 cup  shredded Monterey Jack  

           cheese or Mexi-blend

Milk - for brushing on top

Preheat oven to 375 degrees F. Line a 15-inch by 10-inch baking pan with parchment paper. 

Add half of the beans into meat mix. 

Mash remaining beans and add to meat mixture.  

On lightly floured surface, roll one sheet of pizza dough or bread dough into a 12-inch by 10-inch rectangle. 

Spoon half of the cheese down center of dough square. 

Spoon half of meat mixture over cheese. 

Moisten dough edges with milk. 

Bring side edges of dough together over filling; stretch and pinch to seal well. Fold ends up and over seam; seal well. 

Repeat with remaining sheet of dough, cheese and meat to make another Stromboli roll. 

Place rolls, seam sides down, on prepared pan. 

Prick tops with fork; brush with milk. Bake 25 to 30 minutes until light brown. 

Yield: 8 servings.

Stuffed Green Peppers

1 pint Meat sauce Mix. Thawed  

2 cups cooked white rice 

bell peppers, seeds and membranes removed

       (or 4 if you cut them in half and stuff the halves )

1/2 cup grated cheddar cheese

Bring 6 to 8 cups water to a boil in a large saucepan. Place green peppers into water a few at a time and boil about 10 minutes. Drain. In a small saucepan combine meat sauce mix and rice. Heat thoroughly.  Fill peppers with warmed meat sauce rice mixture. Top with grated cheese. Bake in a shallow pan 0 to 15 minutes   Peppers can be prepared in advance and frozen in meal size portions. You can use fewer peppers by cutting them in half before cooking. Mound the meat/rice mixture in the half pepper cup and top with cheese.

 serves: 8

Chicken Packets

Chicken Broccoli Au Gratin

 Apricot Curry Chicken                   

Chicken a la King

Planning and preparing meals in advance saves both time and money. We prepared a chicken mix and a beef mix and used those to create several quick meals.

BEANS AND GRAINS

It is amazing how far you food budget can be stretched just by adding beans and grains to your weekly menu. Our recipes this week proved to be easy and delicious.

Tex Mex Black Bean Wraps 

Cowboy Beans

Cajun Quinoa

Hoppin’ John

Tuscan Bean Soup with Sage

Black Bean Salad

Salad

1½ c cooked black beans

1 English cucumber, diced

1 red bell pepper, diced

4 scallions, chopped

1 lg tomato, diced, optional

 Salt

Ground pepper

Vinaigrette

1 tsp Chipotle en adobo

      Or more to taste

1 garlic clove, minced

2 tsp honey

2 Tbsp cilantro , fresh, chopped

2 Tbsp rice vinegar

1½  Tbsp olive oil, Optional

In salad bowl, combine the beans, cucumber, bell pepper,scallions, and tomato if using.  Toss to mix.

To make the dressing, in a small bowl whisk togetherness chipotle en adobo, honey, garlic, cilantro, and vinegar.  

Whisk in olive oil if using. 

Pour over bean mixture and toss well. 

Season to taste with salt and pepper. 

Serve at room temperature. 

Servings: 4

We have a large group in the kitchen this year. It is so much fun mainly because of the fellowship but also because we get to try more recipes.

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper

White Bean Dip with Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. 

Pulse until the mixture is coarsely chopped. 

Season with salt and pepper, to taste. 

Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree.

 Servings: 6

Blackeyed Pea Spinach Skillet

½  med onion, diced

½  med red pepper, diced

1 pkg frozen spinach

1 can black eyed peas

1 can diced tomatoes,Italian style

1 cup jasmine rice

 2 cups water

Salt and pepper to taste.

Sauté onion and pepper in a little water, add spinach, blackened peas, and tomatoes, stir.

Add one cup rice in center. 

Add 2 cups water. 

Put on tight fitting lid. 

Simmer for 20 minutes. 

Season with salt and pepper.

Family in the Kitchen

There is nothing sweeter than a kitchen full of women. Especially women who love God. Our hearts grow closer and the bonds deeper as we share our skill and knowledge with each other. Gracious hospitality inspires such sweet fellowship.

SUMMER SQUASH SOUP  

    2 Tbsp olive oil

    1 medium onion, thinly sliced

    2 cloves minced garlic

    3 cup summer (yellow) squash, cut up (1-1 1/2 lbs)

    2 cups rich chicken stock

    2 cups whipping cream

    2 teaspoons minced fresh basil

    2 teaspoons minced fresh oregano

    Salt and freshly ground pepper 

Heat oil in heavy large saucepan over medium-low heat. 

Add onion and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes.

Add yellow summer squash and broth. 

Cook until softened. 

When squash is soft, carefully blend until smooth. 

Add cream, basil and oregano. 

Reduce heat and simmer 10-15 minutes. 

Season with salt and pepper.  

Serves 6

Curried Carrot & Pear Salad

8 large carrots

1/3 cup shaved almonds

2 ripe anjou pears

3 Tbsp curly parsley, chopped

2 Tbsp olive oil

1-2 Tablespoons of water

3/4 teaspoon salt

Juice from 2 lemons

2 tablespoons maple syrup

Cayenne pepper to taste

1/4 teaspoon paprika

1/2 teaspoon curry powder

1 tablespoon mayo

Combine olive oil, lemon juice, paprika, curry powder, maple syrup, pepper, mayo and half of your parsley (diced). Place in jar and shake until very well combined. Set in fridge to chill. thin with water if necessary.

Wash and remove first layer of skin on carrots using veg peeler. Cut off ends. Grate carrots

Wash and cut pears into wedges, removing seeds and rough heart from center. Add pears to carrots and toss. Roughly chop remaining parsley and toss in with carrots and pears. Add almonds and toss salad again with your hands. Now add in dressing and toss very well again. Chill and serve cold.

Cream Cheese and Dill Corn

Dill Peas and Walnuts 

Zucchini with Thyme

Roasted Butternut Squash

So very easy you just have to try it!

1 medium butternut squash

2 Tbsp light olive oil

Kosher salt

1/2 stick butter

3 Tbsp honey

1/4 - 1/2 tsp red curry powder

• Preheat oven to 375°F.
• Cut in half lengthwise. Scoop out seeds from the center and discard.
• Drizzle with olive oil and lightly salt
• Arrange on a greased baking sheet cut side down.
• Bake for 45-50 minutes until easily pierced with a fork.
• Remove from oven and let cool
• Scoop out inside and place in a bowl
• Add butter, honey salt and curry powder to taste.

HERBS WITH BUTTERNUT SQUASH

We tried some new recipes this year with butternut squash and the results were quite tasty. The aroma of Thanksgiving filled the kitchen and the flavor did not disappoint.

Roasted Butternut Squash with Sage and Cranberries

1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries

• Preheat oven to 375°F.
• Cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a greased baking sheet. Bake for about 30 minutes, or until well caramelized.
• Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second greased baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Return to oven for about 5 minutes. Serve immediately.

FALL SEMESTER 2012

Genesis 1:^29a  And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth.....

Growing herbs is most rewarding bring both flavor and color to what might be rather plain foods. We find new ways to bring them to our table every year.