Tuesday, February 21, 2012

7 Days in a Cafe ~ Day FIVE: Watered Down

I’m not here because their coffee is one of my favorites. It always tastes like they watered it down to take away the bite. But it offers one of my favorite views: the Downtown Grind, in a building called the Phoenix. There’s a lone worker here, and she moves back and forth from the coffee shop side to the dry cleaner pick up side. No one else is here, and I’ll be surprised if anyone else comes in, but many will go by.

I’m wrong. A man with a Civil War style vest and a beard to go with it comes in and orders a medium coffee, with very good manners I might add. He doesn’t sit down. That’s probably because the Downtown Grind puts on “to go” lids so people can keep moving. I took the lid off of my cup, because I plan to sit and watch and listen. From this window framed year ‘round by white Christmas lights, I see the world pass.

A man with a long backpack walks past the untitled store across the street; it’s decorated with lottery posters saying “Play Here.” He didn’t follow the neon light inside like a bug would, but I wonder if he has before, since he’s wearing bare feet and sandals on a day when people took their scarves and pea coats out. He looks like he would like to find a place to sit called “the Phoenix,” but watching the world would just be a bonus.

A long brown coat walks by with a man inside, and I recognize him as a local reporter who writes about people. A sweatshirt with a man in it walks by, and he looks strangely like the bearded, vested man; with so much variety outside of this window, how do we end up being so much the same? The sweatshirt carries a camera, and I wonder who and what he wants to capture. If he hurries he might catch the bare footed man. If he waits long enough, he might see the smiling Asian lady with pony tails, pushing her cart down the stage in front of me. He might see the tall, dark corner-dancing man who sometimes wears slippers and totes a brown furry puppy backpack.

A police officer walks by, and his flapping ticket pad catches my eye. It makes me feel like I should move my car, even though I’m not parked illegally. People think it’s hard to park here, but that’s just because their understanding of the downtown grind is watered down. It’s not hard to park, but someone with a puppy backpack might stand on the corner near your car.

Jesus wants us to know how much He wants us to resist hanging up lights to make ourselves feel better about the view. He said that, “whatever you did for one of the least of these brothers and sisters of mine, you did for me” (Matt. 25:40). Lots of the least pass by this tall window in the Phoenix.

A man outside the window now walks by with a slow and rhythmic pace, like he’s going to be walking all day. He’s got a pack on his back and a duffel bag around his chest, and he’s talking to himself, because no one else is with him. If he sits down with his backpack and duffel, the pad toting policeman will tell him to move. If he had a cup from the Downtown Grind, he might be allowed to sit at one of their tables …. even though it is too cold for bare feet. The herd of business people who just passed could stop wherever they want or sit wherever they want, because they don’t do things like where pony tails or go out without socks in February.
I wonder if the lady who passes between pressed shirts and pressed coffees all day sees the world passing or if it’s just become wallpaper in her day, like her watered down coffee. Do I see the world passing when I’m not looking out of a big window framed by Christmas lights? What’s in the wallpaper around me? Who’s in the wallpaper?

Maybe I’m alone in this Downtown Grind because this window’s view isn’t always pleasant; maybe there are Christmas lights because it waters down the scene. People feel uncomfortable with ugliness, so it’s our instinct not to go or look there, not to leave the window unframed. If all else fails we might water it down. That way, there’s not a lot of bite.

The lady in pony tails walks by, and I feel like I know her. She’s walking faster than usual, probably because it’s cold. It’s going to get colder tonight and tomorrow and the next day, and there’s no way to water that down.

Do you see the least from the window where you sit?

Tuesday, January 17, 2012

Tasty Tuesday ~ Crescent Roll Chili Cups

What's more "real life" than leftovers? :) My life off line includes a lot of leftovers AND making simple (usually also cheap) ingredients go a long way. 


Since this past weekend here was frigid, I did what any self respecting Appalachian-dwelling woman should do ... I made a large pot of chili, heavy on the beans. :) I'll admit that the chili wasn't award winning, but it was the leftovers-inspired creation that got the rave reviews!



On Saturday I took store brand crescent rolls and wrapped each one inside a muffin tin I had sprayed with non-stick cooking spray. I put in a couple of spoonfuls of my less-than-stellar-chili and topped it with a generous clump of Monterrey Jack/Cheddar mixed cheese. I popped those cups in the oven at 375 for 12 and a half minutes, and called them "Crescent Roll Chili Cups!" 
 


The family gobbled them up for lunch, and a certain bottomless pit of a teen boy asked if I would make another batch. I did what any real, self respecting Appalachian-dwelling woman would do ... I made another batch and smiled as my boy gobbled them up! 



That's what's going on off line in my kitchen. What's happening in yours?









Wednesday, January 11, 2012

Life Off Line Challenge: Hospitality

So in my blog planning notebook, today's "Life Off Line Challenge" is "Hospitality." I thought about sharing my favorite books on hospitality, writing about the guest books we've kept through the years, about the blessing of having people in your home, or about how you don't have to have the latest color scheme to invite people in.  But then ...


Monday night we were laying on the bed with our 17 year old daughter, talking about the rather typical teen issue of wanting/needing the car, and our conversation went from that to other things. Before I knew it, my words had been harsh, she felt turned away, and the door to her heart and mine closed off from one another. She left with watery eyes, and I turned to Jeff with a heavy mind. He gently welcomed me though I didn't deserve it, invited me to be vulnerable, and shared what I needed to hear. I took the walk down the dark hallway to confess my sin of being inhospitable to my own, to ask Jo's forgiveness and to give mine in return. 


It's a good thing to be hospitable to strangers. Hospitality is so much in need in our world that many colleges even offer an online hospitality management degree. Hebrews 13:2 tells us to be hospitable to strangers, and that means working it out by opening our hands and homes OFF line. But true hospitality starts at home, by rolling out the welcome mat with our words and facial expressions and tones to those we live with. We can't invite others to come and be served and encouraged if we don't live Life Off Line that way at home. 

And I didn't even get to tell you about the cute signs I use for coffee at parties ... but that's okay. My family knows how the kitchen works, and that's where Hospitality off line starts.

Today's Life Off Line Challenge:
- Do one special thing to prepare to "welcome" your family/roommates home, as a reminder to do so with your heart. Like ... light a candle, make a sign to hang on the door, make some tea/coffee when you normally wouldn't, or be AT the door to greet them. Then invite them into your heart.
- Next time your tongue takes over, stop and consider how you would say the same "content" to a stranger before you speak it to a loved one.

Tuesday, January 3, 2012

Tasty Tuesday ~ Cocoa Bar & Life Off Line GIVEAWAY

In case I feel like I miss the holidays, a few extra pounds are with me as a reminder. It's funny how too much of a good thing produces the opposite of what we want and celebrate - health & happiness. Online information about food and recipes also fit in to the "good things" category, but too much leaves us unhealthy, if all we do is take it in without getting out of the virtual kitchen and into the real one.

How has your "online life" affected your real life "offline"? The topic usually stirs us strong feelings, mostly based on our own experience. When it comes to my real  life kitchen to table, I admit I have access to more recipes and tutorials than I EVER did before ... but I'm afraid that a hidden camera might reveal that I actually cook less. That doesn't make sense! If you have cable tv you can access a wide range of "chef mentors" on the Food Network and pick the personality that most appeals to you. New apps for iphones literally let us carry recipes with us. It's funny that, despite all of the help online and electronically, it seems like people in general cook less and know less about making food a good part of life. 


Where's the gap between all of the awesome motivation online and the actual pots and pans in our cabinets? Yesterday our 17 yr old JoHanna had a younger friend over to do some "wear an apron-flour on your face-read the recipe" cooking. I'll admit, ingredients had to be thrown out, windows had to be opened, and the smoke alarm did go off ... but a lot of "real" things happened in our kitchen offline. The recipe book was splattered with batter .... and memories. Notes were written on the page about discoveries ... in 17 yr old handwriting. Problem solving. Experimenting. Talking. Laughing. Creating (they modified the recipe, of course). Mentoring. Friendship. And not least of all ... some great food. And when it was all over and cleaned up (floor and counters), I posted pictures on Facebook and shared them with friends who wanted to know what ebelskivers are. I sent the pictures to my mother-in-law who gave the gift that inspired the cooking, but lives too far away to see the real thing. Life Online complements Life Offline.


Perhaps the kitchen is the perfect place to show us that the best recipes are those that use good portions of a variety of ingredients. Life online can infuse and inspire real cooking and real relationships in healthy, even delicious, ways off line. Proverbs 31:14 tells us that excellent women get their "food from afar," so this is nothing new!  Let's not lose our motivation, our creativity, and our confidence somewhere between virtual ideas and actual kitchens. 

Recipe carnivals, food blogs, coupon blogs, and meal planning sites are awesome resources. Do you have favorites? Let's be good stewards of this richness we have access to. Let's feed our families, our friends, our guests, the needy, and ourselves well. 

Here's a picture of a great winter party idea that I saw at a real friend's December open house. CUTE way to serve hot chocolate!

Do you need to get back to REAL COOKING?

Ideas to take virtual to real:
  • Print out a recipe you find online and make it.
  • Does a recipe make you think of a friend? Forward it with a note of encouragement.
  • Get together & cook with a friend, each bringing a new online recipe & ingredients.
  • Use digital scrapbooking software or online publisher & make a family recipe book.
  • Choose one new recipe each week to try out & serve.
  • Use online resources to find the best recipes to take to needy friends & then take one.

Today's Life Off Line Challenge:
  • Virtual resources complement real ones. Take out a hard copy recipe book and rediscover some "oldies." Look for splatters reminding you of when you cooked and who you served. See what the handwriting reminds you of. 
  • Have a favorite online resource? Write a recipe you discovered there on to an index card or paper, then include it in your recipe book or box, or mail it to a friend in a "real" envelope. ;)
REAL GIVEAWAY ~ 
Leave a comment today telling me what your favorite online food resource is ... recipe blog, meal planning site, cooking carnival ... what online resource motivates you? You'll be entered to win a 2012 Family Meal Planner/Calendar from the Gooseberry Patch. I'll announce the winner Thursday! 

Tuesday, November 29, 2011

Tasty Tuesday ~ Advent Centerpiece

 I want to have a cool Advent centerpiece, but it just didn't happen "in time" for the first Sunday. My Scripture Dig teammate Kathy explained a little about Advent yesterday, kicking off a series on why Jesus came. But if you missed the official start of Advent like I did, don't despair. I am a firm believer in being resourceful and creative and using what you already have to make something unique. And honestly, I really don't like purple candles. :)


I chose a simple base that would hold 5 candles and a "filler."  For me, this was a shallow, medium size oval platter that I got at a yard sale a long time ago. It has a simple green border that reminds me of life.  Perfect.


To remind us of the dusty dirt road that Mary and Joseph traveled to Bethlehem, I found some cornmeal in my pantry. I'll admit that it's past its prime, so becoming part of a Christmas display is a good use. It also happens to be self-rising ... like Jesus! :)


Since I don't have the "right" colors of candles, I gently pressed 5 votive candles into the "sandy road" surface. I think I like it that they're all white; it turns my mind to the lamb of God who took on our humble form in his earthly birth.



To finish off my advent centerpiece, I took river stones and pressed them around the candles and cornmeal to represent the difficult terrain, the treacherous journey, and the stone of offense that Jesus would be to those He came to save.


It's not traditional, but it only cost a little creativity, and the process of using what I have gently stirred my thoughts and my heart to consider what the journey to the manger ... and the journey to the cross ... was like for the baby growing in the womb of His young mama and strong father who knew what it is to be resourceful. 


With whatever you have, create a symbol for your table that will turn the hearts and thoughts of those gathered to the journey Jesus made for us. Will your children take notice? Your seeking relatives? Your neighbors? A friend? Your tired spouse?

Make the middle of your table something that shares the story of Jesus.

Blessed Advent season to you,

Tuesday, November 22, 2011

Tasty Tuesday ~ 5 Ways to Use an Index Card

Two days before Thanksgiving is probably NOT the time to decide to dive into a project or make a rolled cake for the very first time. If you're like me and you're traveling to be with family, you don't have time to make a trip to Hobby Lobby for craft supplies either (rats!). But .... I bet you have these 5 common supplies to turn an ordinary 3x5 card into a thoughtful detail that says "thankful" or "helpful" on your Thanksgiving. I used only common white cards, but you could go crazy and used colored ones. ;) If you don't have standard ones (line or unlined), you can cut your own from any piece of stiff paper.

Here are 5 simple ways to use a 3x5 card to add ease and encouragement to your celebration!


Supplies you might use:
  1. scissors
  2. crayons
  3. markers
  4. a hole punch
  5. ribbon or fabric scraps


Idea #1 ~ Specialty Sign. 
An index card makes a perfect sign to distinguish between desserts, regular/decaf coffee, or items for special diets. I bent the card to make a fold, unfolded to cut the tail feathers, then refolded to finish the turkey. This little detail makes a simple "sign" into a special card that says "I planned ahead for YOU!"









Idea #2 ~ Placecard in tines.
Do you know that the prongs of the fork are called the "tines?" They make the perfect placecard holders. I folded the card in half horizontally, drew a heavy line to define the name portion of the card, added a personal "I'm thankful for you" line, and then detailed with crayons and marker dots. Voila! Simple but personal.












Idea #3 ~ Placecard at the plate.
I folded the card in half long ways, wrote an excerpt from a thanksgiving verse along the bottom, and added the name as the centerpiece. You could also use stickers, stamps, or fingerprints to decorate. Namecards are PERFECT projects to have children join in with set up and stay busy. I cut around the end of the name & decoration to make it a little more special. I like to place them at the top of the plate, and this avoids uncomfortable moments of "Where do we all sit?"






Idea #4 ~ Napkin ring.
I folded the card in half long ways, then made a small cut on either side of the center. I wrote the name on the left and a personal "love note" on the right and added a little coloring. I took a strip of left over fall colored material (ribbon works too) and threaded it through the card and around the back of a gathered cotton napkin (paper works too).  I tied it in the back to lay on the plate.







Idea #5 ~ Dinner reminder.
It really helps me to make a list of when each food item needs to get cooking. If I punch a couple of holes in the top of a vertical card and then use a ribbon or fabric to make a loop,  it makes the perfect reminder to keep me on track. This also helps when there are "helpers" in the kitchen who might want to "be in the know" and have an idea of when to help. It also helps answer questions for hungry teenagers who want to double/triple check when dinner will be ready. ;)





Do you have a 3x5 card around the house? You don't have time to make an heirloom quality traditional craft today, but I bet you have time to make a simple addition to your celebration that will add to the gratitude! Enjoy!
HAPPY THANKSGIVING Friends!

Tuesday, November 15, 2011

Tasty Tuesday ~ Orange Chocolate Muffins ... BAKE AND BLESS!

Any times our hearts turn to gratitude, it's a good time to bless someone else. November is the perfect time to "Bake and Bless." I've been the recipient of sweet gestures of blessing accompanied by sweet baking in the last few weeks. Look at what our neighbors the Allins brought to me this weekend! 

The homemade card came with a loaf of yummy banana bread that we all enjoyed, but you don't have to start from scratch. You don't even have to take a whole loaf or a whole dozen of anything; wrap up a "one" thing with a ribbon on top or a tea bag attached, and let that be your blessing. Something we make says "Blessing" in a uniquely warm way. Is there someone who lives alone? Someone ill? Someone discouraged? Someone grieving?  Someone lonely? Someone new?  Who in your life could benefit from a little baking and blessing?


 Now that you have someone in mind .... (stop and think of someone if you're not ready  ;))  let me give you a simple recipe you can use to Bake and Bless. This was inspired by a recipe that I modified from an old Taste of Home Holiday cookbook. They are light and moist, and the combination of chocolate with orange is delicious and perfect for upcoming holidays.

Orange Chocolate Muffins
Cream together:
1/2 c. softened butter & 1 c. sugar
Add:  2 eggs, 1/2 c. sour cream, 1/2 c. orange juice, 1 t. vanilla and 2 T. grated orange peel (I use dry)


Add:  2 c. flour, 1 t. baking powder, 1/2 t. baking soda, 1/2 c. semi-sweet chocolate chips roughly chopped












Mix until well combined, but don't overmix. It will become dry. Spray a muffin tin with non-stick spray and then line with baking cups (makes for easier clean up - I hate washing muffin pans!).


Fill 14 muffin cups.
Bake at 400 degrees for 15 minutes, until muffins are light and spring back when gently touched. Cool  a few minutes before removing, cutting and smearing with butter .... or cool a little longer before packaging a couple to take to someone else to "Bake and Bless."


I took one of my biggest muffins, put a special tea bag with it, arranged them in a fall themed plastic bag, then tied it all up with 3 strands of curled ribbon. All ready to deliver a personal coffee break and a blessing to a friend in need!


I hope YOU enjoy these, but more than that, I hope you BAKE AND BLESS! 


Tuesday, November 1, 2011

Tasty Tuesday ~ Thankful for friend meals!

On this Tasty Tuesday, I'm not cooking much myself, but I'm giving thanks for friends who have shared gifts from their kitchen to care for us while we've been in "survival mode." They inspire me to look forward to the next time my kitchen can be the place where I create a way to say "I care."


On Tuesdays we're inspired by the recipes we read
for soups and muffins, cobblers, roasts and things I like to feed.
But today I'm giving thanks for friends in giving of themselves,
From their kitchens and their pantries, from their mites and from their shelves.

It's when my cupboard's bare and when my body's at its weakest
That the dinner table's drafty and our menu is its bleakest.
But what a gift when friends come by with meals because they cared,
made of what speaks love to them, from what they had and shared.

It's such a help when food comes in a plastic box or dishes,
Delivered from a knowing cook, wrapped with her love and wishes.
The food is such a help whenever home is in commotion;
don't ever think it's not a gift. Who though of such a notion?

Kitchens are for things like talks and homework, bills, and reading,
a place for welcome homes, for parties, goodnights, hugs, and feeding.
Kitchens are for thinking and for lifting prayers above,
a place to do the work for meals to send to show your love.

(My favorite website for helping to plan a schedule for multiple meals for a needy friend is Food Tidings.)
~ When was the last time someone blessed you with a gift of food? November is a great month to "Bake & Bless!"
~ When was the last time you had the chance to bless someone else with a gift of food? 
~ Cold and flu season is near (Speaking from 1st hand experience) ... are you prepared to "care"?

Tuesday, June 14, 2011

Tasty Tuesday ... Table Talk

Tables talk. What does your table say about you? And what does your table say about your guest?

My wonderful, but FULL, last month and a half has finally caught up with me. That "roaring" in my right ear was not just the sound of the engines, since I ALWAYS END UP IN THE BACK OF THE PLANE ;) No ... it was an ear infection growing in my right ear.


God has been so good to me to hold back the full impact of being sick while I ministered in Thailand and Paraguay and then spent a joyous week in Ohio with my daughter and many sweet friends. But now ... now my body wants attention, and the Lord opened a seat in the busy walk-in clinic for me Monday. I have another antibiotic, a heavy duty antihistamine, the help of my family, and the prayers of friends. The Lord even gave me a sweet sister to "be me" at the first night of Vacation Bible School last night. I'm praying I'll get to be there soon to serve with JoHanna. My voice is barely a whisper, and I definitely need that if I'm teaching 5 year olds! I appreciate your prayers for the return of my energy and voice.


One of the things we do at our evening VBS is serve a light meal. It says to our children "We love you and want to meet your needs, physically AND spiritually." It says, "Sit down and be served. We want you to be satisfied." We serve this meal each night on paper plates and in Styrofoam cups, but we serve it with smiles and warm words and kindness. Our master hostess Tee does a wonderful job of making the meal work well for hundreds of children and staff members. It's heavenly hospitality.


When we serve, "our table talks." At VBS, our "kid audience" gets the love message loud and clear on paper plates, but sometimes, the language of hospitality takes a different form. Always, serving with love is what matters more than dishes or linens. A rotten attitude ruins a great meal.

Above all, keep loving one another earnestly, since love covers a multitude of sins. Show hospitality to one another without grumbling.  As each has received a gift, use it to serve one another, as good stewards of God’s varied grace.  ~ 1 Peter 4:8-10

Last week JoHanna and I visited friends and were served on a SPECIALLY prepared table. I have to show it to you. It really reflects the personality of our dear friend, her love of things from days gone by, and her hospitable spirit that doesn't go out of style. The way she set the table says "love."

Look at all the special details! I felt like an honored guest.

When talking about serving a meal, our "table definitely talks," telling our guest what we think of them and our time together. Can you understand why I felt so loved when I sat down to my friend's table? The food was not extravagant, but she had spent time planning for our time together. It was an important appointment for her. She wanted to refresh us in our time together. I felt so blessed. And this was just one of several meals served by sweet friends who "loved on" us at their tables last week. We were so encouraged by the "language at their tables."


Whatever we're serving food or leading in VBS crafts or welcoming parents or organizing games, our attitude in serving can produce a blessing or a curse. Oh that we would serve those at the "table of life" with a spirit of hospitality, with an attitude like Jesus has. That's a table I want to gather around!  You?

What is your table saying to those you serve?

Tuesday, May 31, 2011

Tasty Tuesday ... What's your taste?

One of the benefits of traveling is discovering what different regions consider "their food." Food is part of culture and speaks to some of what makes life there what it is.


I was beyond excited when I found out we were in Asia when the mangoes were ripe. When we arrived at the home of our hosts, I could barely stop myself from eating the entire plate of fresh mango that one of the boys brought in for us. The kids climbed a tree and picked them to slice and serve for our arrival. Is it possible for a mango to melt in your mouth??? Yes, I say it is. :)



Another part of our journey took us to a border crossing and lunch at a riverside restaurant. Can you blame me for giving in to my curiosity and ordering "Giant Fish of the Mekong" to share with a friend? I was dying to see the "Giant Fish," expecting it to be delivered on the back of a truck and hauled in with a crane. I guess they really meant "A PIECE of the Giant Fish of the Mekong." :) 


So in the spirit of Tasty Tuesdays, what do YOU serve that's unique to where you live?

Wednesday, April 13, 2011

Tasty Tuesday ... on Wednesday ;)

I hope you enjoyed the Resource List from yesterday. Be sure to go to the Come Have a Peace Facebook page to share YOUR suggestion for a great book to read, and you'll be entered to win a giveaway for a sampling of the resources suggested by Scripture Dig at our retreat last weekend. I'll do the "drawing" on Saturday.

So I wanted to wait and share a recipe idea today, because last night I had a newly married friend over to do a little cooking together.

Women used to gather in kitchens to cook together, offering the chance to pass on kitchen skills, talk about life, and encourage each other.  Not enough of that goes on in our kitchens today. In fact, many of us find it hard to invite each other into our own homes and serve each other through cooking. There really isn't a substitute, though. Cooking and serving together in a home produces a lot more than good smells and messy pots. Here's a glimpse of what Kayla and I prepared together:


Menu:  Easy Chicken Cordon Bleu, Butter Roasted Baked Potatoes, Creamy Cole Slaw, Maple Glazed Baby Carrots, and Yeast Rolls.  We made all of it in the "after work" timeframe, and then Kayla joined my fam to enjoy the fruit of our labors.  Here are the details for the main dish:


Easy Chicken Cordon Bleu ~
6 boneless, skinless chicken breast halves
about 1 c. of shredded Monterrey Jack or Swiss Cheese
3 slices of ham from the deli (I like Virginia ham)
1 can of Cream of Chicken soup
1 c. of white cooking wine
1 "sleeve" of Ritz crackers
1 stick of butter

  • Spray pan with cooking spray. I will show you pictures of the "single" one we made. 
  • Put 1 chicken breast at a time between plastic wrap, on a cutting board, and pound to about 1/2 original width (aim for a semi-rectangular shape)
  • Lay 1/2 slice of ham on the chicken and sprinkle with shredded cheese.
  • Carefully roll up the breast, tucking ingredients inside and securing with two (non-colored) toothpicks.
  • Place chicken in pan. Mix soup and cooking wine well and pour over and around the chicken rolls.
  • Carefully crush the crackers into a bowl. Put the butter on top and melt in the microwave. Mix well.
  • Sprinkle the cracker topping over the chicken rolls.
  • Bake at 350 degrees for an hour. 
I love this dish served with baked potatoes, because the sauce is excellent around your potato. Yum!  And I wish I had a picture of the final product .... but we ate them all (the kids fought over the last one) and never stopped to think about taking a picture. :)






Even the kitchen is an opportunity for a woman to serve God.  Titus 2:3-5  encourages the older to mentor the younger:

Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can urge the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God. 

A kitchen is definitely a place to create great food, but it has the potential to produce so much more. And isn't it more fun to work with a friend?  I think so! I hope you'll open up your home, your kitchen, and your life and welcome someone else in. While we're encouraging each other "to be busy at home," we're accomplishing that and so much more.

Blessings!

Monday, April 4, 2011

Tasty Tuesday ... Easy Quiche 2 Share

I made this easy quiche last week to take to a new mom. It's a simple recipe to double, so there was one for our family and one to share. I served it with a romaine salad and sourdough wheat bread. This quiche works well made ahead and kept in the fridge, too.

Easy Supper Quiche

  • 1/2 lb. ground beef
  • 1 cup of shredded cheddar cheese
  • 1 cup of milk
  • 2 eggs, beaten
  • 2 tsp. of minced onion (Make sure it's mild, if it's for a new mama ... I hope mine was ok. :/)
  • 3 T. chopped red pepper, saving some strips for garnish (as in the picture)
  • 1 unbaked pie shell (Buy pre-made crusts to save time. If you forget them at the store ... you'll have to make your own. :) They were yummy, but added some time. I used a 9 inch glass pan for ours and a disposable aluminum for the one to share.

Brown the ground beef and drain. Sprinkle the chopped onion and red pepper around the crust.


 Mix the cooked beef, the milk, eggs, and cheese; pour over the veggies. (You could also add mushrooms or cooked broccoli to add more veggies.)





Lay red pepper strips around the quiche in a "flower" shape.






Bake at 400 degrees for 10 minutes and then reduce to 350 and bake 35 min more. The center should be set.
One quiche serves about 6.




Such an easy supper and ideal for sharing. Even though it only has 2 eggs, it's very hearty and puffs up in the pie crust beautifully. 


Do you know someone who would be blessed by a colorful, warm quiche this week?

Tuesday, March 8, 2011

Tasty Tuesday ... French Toast with Raspberry Sauce

When a room full of women are dismissing to go to their study groups, and a voice cries out, "Wait!  I want to know who brought the amazing french toast!" .... you know a great recipe motivated the plea. And when the room responds with lots of "mmmhmmm," followed by a rush for the few remaining bites, you know it has to be shared on Tasty Tuesday. I only wish I was the one who brought it!


My friend LeAnn brought this to our women's Daybreak last week, and she was kind enough to share it. It's originally from eatbetteramerica.  You can see all the nutrition info there, also. I don't want to spoil it here by telling you how good it is for you!  Check out the recipe and the picture (taken from the website), then be sure to see LeAnn's commentary at the end. ;)


French Toast with Raspberry Sauce
1 loaf (1 lb.) soft French bread (about 18 inches long)
4 oz. of 1/3-less-fat cream cheese, softened
1/2 cup raspberry preserves
1 cup fat-free egg product
1 cup fat-free (skim) milk
1 tablespoon sugar
1/4 teaspoon salt

Sauce
1 bag (12 oz.) frozen whole raspberries without syrup, thawed
1/3 cup sugar
2 teaspoons cornstarch 

1  Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
2  In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
3  Heat oven to 400°F. Cover dish with foil that has been sprayed with cooking spray (to help it not stick to the toast); bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
4 Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast. 


LeAnn has one of my favorite bad habits:
"I have a bad habit of trying out new recipes on people (instead of trying them first on just my family). This recipe seemed to turn out fine except for one part. There are two sentences of instructions in the recipe that seem innocuous enough. They say, “Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.

Well, this little part of the recipe did not go very well for me. I tried the one “strainer” I had in the entire kitchen. I spent 15 minutes trying to force that mixture through that strainer and ended up with about 3 tablespoons of sauce. I tried some other options I had like colanders, etc. They just let the seeds right through. After way too much effort and time on this endeavor, I gave up and poured the sauce, seeds and all, into the container to take to church. I just hoped the other women in the group didn’t detest seeds as much as I do! I am not a natural cook – just someone who follows directions really well. I don’t have a clue what kind of strainer I needed for this job. I believe the correct tools would have made this easier (and seedless!)."


From the rush to LeAnn's casserole dish, the puddles of raspberry sauce, and the residue on a certain lady's lips ... I don't think anyone minded the seeds. :) Great fiber!


Thanks to Jen and Lisa for hosting Tasty Tuesday and Tempt My Tummy Tuesday, great places to find great recipes.  And another awesome recipe source?  Your church family!!!



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