This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Friday, December 2, 2011

Resurrection Rolls

Crescent Rolls
Melted Butter
Large Marshmallows

Oven at 350.

Give each child a triangle of a crescent roll. This represents the cloth that Jesus was wrapped in.

Read Matthew 27:57-61

Give each child a marshmallow. This represents Jesus.
Have the child dip the marshmallow in the melted butter. This represents the oils of Jesus' embalming.
Now dip the buttered marshmallow in the cinnamon sugar mixture. This represents the spices used to anoint the body.
Wrap the coated marshmallow tightly in the crescent roll. (Bring up the sides to completely seal the marshmallow.) This represents wrapping Jesus' body after death.
Place in the over for 10-12 minutes. (This represents the tomb).
Let the rolls cool slightly. When the children open their rolls they will discover Jesus is no longer there-HE IS RISEN!

Vegetarian Potato and Cauliflower Burritos

1 jar of salsa verde (I liked Trader Joes)
1 Tbs oil
1/2 tsp oregano
1 small onion halved and sliced
3 cups cauliflower florets
1 medium Yukon Gold or russet potato cut into 1/4 inch cubes
3 Tbs chopped cilantro
4 8-inch flour tortillas
1 cup cooked brown rice
1 cup shredded cheese

Heat oil in skillet. Saute onion and oregano about 2 minutes. Stir in cauliflower, potato and salsa verde. Cover and simmer 10 minutes. Uncover and simmer 5 minutes more until cauliflower and potato are tender. Stir in cilantro. Divide cauliflower mixture among tortillas. Top with rice and cheese.

Amazing Whole Wheat Cocolate Chip Cookies

3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 sticks butter (if cold cut into 1/2 inch pieces)
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla extract
8oz chocolate, cut into chunks

Oven at 350. Line 2 baking sheets with parchment paper.

Sift dry ingredients together. In a large bowl, cream butter and sugars together until thoroughly blended, about 2 minutes. Add eggs, one at a time, mixing each one until it's incorporated. Mix in vanilla. Add in flour mixture and blend on low speed until barely combined about 30 seconds. Add chocolate chips. Mix on low speed until chocolate is evenly combined. Scoop mounds of dough (about 3 Tbs each) onto the cookie sheet, 3 inches apart about 6 to a sheet. Bake cookies for 16-20 minutes until evenly darker brown.

Friday, June 17, 2011

Easy Pizza Sauce

1 (6 ounce) can tomato paste
1/2 cups water (adding more if necessary to achieve thickness you desire)
1/3 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Mix together all ingredients. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Chili-Lime Barley and Vegetable Salad

1 ½ cup dried barley
¾ tsp salt
4 tsp olive oil
1 red bell pepper, chopped
1 red onion, diced
3 garlic cloves, minced
1 ½ c corn
2 tsp chili powder
¼ cup lime juice (lemon will work fine too)
½ tsp black pepper
1 cup crumbled feta cheese

Cook barley according to packaged directions, using ¼ teaspoon of salt in water. Drain well.
In a large skillet, heat 2 tsp oil over medium heat. Add pepper, onion and garlic. Cook until the pepper is crisp tender, about 5 minutes. Add corn and chili powder. Increase heat to medium high and cook until corn is piping hot, about 5 minutes.
In a large bowl, mix together remaining salt, lime juice and black pepper. Add barley, sautéed vegetables, and remaining 2 tsp oil and toss to combine. Add cheese and toss gently. Serve at room temp or slightly chilled.

Raspberry Almond Pizza

1 lb pizza dough
¼ cup raspberry jam
1/3 cup cream cheese
3 tablespoons confectioners’ sugar
½ teaspoon vanilla
Raspberries, sliced almonds and confectioner’s sugar for topping

Oven at 450. Roll out pizza dough into a 12” round. Brush with melted butter and sprinkle with sugar. Bake on a hot baking sheet until golden, about 8 minutes. Brush with the raspberry jam and bake 2 more minutes. Cool slightly. Meanwhile, beat the cream cheese, powdered sugar and vanilla together. Spread over the pizza and top with additional raspberries, toasted almonds and confectioners’ sugar.

Lemony Sour Cream Muffins

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 lemon, zested and juiced
¾ cup sour cream
2 eggs
1 teaspoon vanilla
1 stick butter, melted

Oven at 350. Whisk dry ingredients together, including lemon zest. In another bowl, mix wet ingredients together, including lemon juice. Pour wet into dry stir until just moistened. Spoon into muffin cups and bake 18-20 minutes.