Something to Try for the Weekend!

Josiah loves to bake.  My other kids love to help. Some Saturday mornings, we are afforded the time to relax and work in the kitchen together.  This weekend, look for a simple recipe and encourage your family to help you bake.  While it can be a bit chaotic, you are building memories with your children that will last for years to come.  Looking for a yummy recipe?  I have posted our zucchini bread recipe here.

As you work together in the kitchen, take just a minute to step back and look.  Look at your children, listen to their voices, memorize their faces.  We may be tired and the days may be long, but there is wonder here that we will one day miss so much.

Blessings on your weekend!

Spring Break Wednesday--Easter Ideas

If you have been reading this blog for a while, you may remember when I posted about becoming a Christian in 1983. Since that time, the wonder of Easter has been so important to me. As a child, I always knew there was a God... always had a sense of Him, even before He was known to me. I think that's how we are made and knowing that means I want to be really careful to teach my children about the truth of Easter. Today, we start to get ready.

If you are new to this, or are looking for new ideas to help your family understand the truth, there are many things you can use to help you out. Here are some things that work well for us:

-Passion Week Devotional Set for Families: Several years ago, I wrote a devotional set for my family to use each day between Palm Sunday and Easter. It is easy to use and contains all that you need to prepare your family for Easter, no matter how familiar you are with the story itself. Children as young as two can begin to understand the wonder of this holiday and the set is designed to grow with your child.

-Resurrection Eggs: This set created by Family Life is available at your local Christian bookstore and looks like a carton of eggs. Inside, you will find twelve plastic Easter eggs, each holding a small item. The items represent important parts of the Easter story. Indluded is a devotional booklet to help you along.

-Easter Story Cookies: We make these on Good Friday or on Saturday night. The cookies themselves help to teach the story of Easter. Want the recipe? : )

Easter Story Cookies

Ingredients
1 cup pecan halves
1 teaspoon distilled white vinegar
3 egg whites
1 pinch salt
1 cup white sugar

Directions

1.Preheat oven to 300 degrees F (150 degrees C).
2.Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3.Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4.Add egg whites to the vinegar. Read John 10:10-11
5.Sprinkle salt into the egg whites. Read Luke 23:27
6.So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7.Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8.Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9.Go to bed. Read John 16:20 and 22.
10.In the morning open the oven and take out the cookies. Read Matthew 28:1-9.
11. Bite into one of the cookies. What do you find inside?

-Hot Cross Buns: I am starting to add this to our Easter celebration this year. Tomorrow, I will make them and we will eat them on Good Friday. The cross on the top is a reminder of the crucifixion of Christ. The history of these bread rolls is varied but I like the added opportunity to teach my children about Good Friday so we will bake them this year. Here is the recipe I will use:

Hot Cross Buns

Ingredients:

FOR THE DOUGH:
1/2 cup milk
3 tablespoons butter
1/2 cup granulated sugar
1/2 cup cold water
1 large egg
1-1/2 tablespoons instant or bread machine yeast
3 cups flour, plus more for dusting
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup dried currants
FOR THE EGG WASH:
1 large egg
1 teaspoon water
FOR THE ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons milk

Directions:

1. In a glass 2-cup measuring cup or a small bowl, combine the milk, butter, and sugar and microwave on high until the butter has melted and the milk is just bubbling, about 1 1/2 minutes. Whisk in the water and set the mixture aside until it's lukewarm, about 10 minutes. Whisk in the egg until well blended and set the mixture aside.

2. In a large bowl, mix the yeast, flour, salt, cinnamon, and currants. Add the milk mixture and stir with a wooden spoon or dough whisk until the dough forms a lumpy, sticky mass.

3. Turn out the dough onto a floured surface and knead the dough until it's smooth and elastic, about 3 to 4 minutes (see Kneading Know-how). If the dough is too sticky, you can add more flour as you go. Return the dough to the bowl, cover it with plastic wrap, and let it rise at room temperature until it has doubled in bulk, about 1 1/2 to 2 hours.

4. Punch down the dough in the bowl, then transfer it to a floured surface. Cover the dough and let it rest 10 minutes more.

5. Line a small cookie sheet with parchment paper. To form rolls, divide the dough into 12 pieces and shape each piece into a ball. Place the balls about 1 inch apart on the pan. Cover the rolls with a tea towel and let them rise at room temperature until they have doubled in bulk, about 45 minutes. Twenty minutes before baking, heat the oven to 375°.

6. Make the egg wash by whisking together the egg and water in a small bowl. Brush the top of each roll with the wash.

7. Bake the rolls until brown, about 20 minutes. Transfer them to a wire rack to cool.

8. In a small bowl, make the icing by whisking together the confectioners' sugar, vanilla, and milk until smooth. Spoon the icing into a Ziploc bag. Snip a corner from the bag and squeeze an icing cross onto each bun. Makes 12 buns.

(From Family Fun Magazine)

You might wonder if we will do Easter baskets or talk about the Easter Bunny. We actually do make Easter baskets, though we keep that pretty minimal. We don't talk much about the Bunny himself... but have let that story float around our house without much discussion. No one has ever asked where the baskets come from, nor do we tell. : ) But we have enjoyed having that fun part of the Easter celebration included in our family time. We also do an Easter Egg Hunt in our backyard and eat a fabulous ham dinner together after church. In our house, church comes before all of it... the baskets will be out, the festivities prepared, but all of it will be dealt with after the service itself.

Last year, my friend Julie encouraged a Salvation Cake recipe that we tried as well. We liked that cake... it was layers of white cake with food coloring added. When you cut into it, you could see the many colors and each one stood for a part of the story. I would love to include the recipe but, honest to goodness, I just can't find it. If you have it or know where it is, put a link in the comments for those who would like to try it.

Today is Wednesday. In two days, we have the opportunity to mark together Jesus' amazing sacrifice. I can tell you that because of His great LOVE, my whole life is different. The path I have taken since 1983 is completely different than the one I had been on before. It is not about giving up things I used to think were important or about keeping myself from things I used to enjoy. Instead, it is about learning about what LOVE looks like... allowing myself to see that even when I feel I am worth little, I have been loved large. When I allowed myself to know that... to feel it... to accept it... the change that came in me was born, not of self-sacrifice, but of gratitude.

This weekend, let's allow ourselves see that this holiday is about far more than coloring eggs or gathering with family. It is about remembering. It is about wonder. It is about being loved when we deserve nothing at all. What amazing lessons to offer our families... life changing, to say the least. For me, it has been life-giving.

Blessings on your day!

Irish Recipes and Josiah's Story

This morning, I asked my kids if they were ready to eat Irish food today. Noah came alongside me, put his arm around me and smiling said, "How did I get the mom who takes every holiday or tragedy as an opportunity to make me eat food from somewhere else?"

(He is most recently referring to a day of Haitian food--recipes available on the blog--and Canadian food on the night of the opening ceremonies!)

He gave me a squeeze and I hugged him back.

"Look at it this way, buddy... at least you don't have a chance to be B-O-R-E-D."

"You don't have to spell it, Mom." he replied. "That word is not ACTUALLY a swear."

If you have been reading this blog for a while, you likely already know that the "B" word is not allowed in our house. : ) But, I do love keeping my family on their toes by offering a new meal, every now and then. St. Patrick's Day is the perfect opportunity to expose them to Irish food, something we rarely have in our home.

Last year, I made shepherds pie... and died the mashed potatoes green. We ate cabbage and drank green lemonade and all of it was really fun. This year, we are trying something new. For dinner, we are having Irish stew with colcannon and soda bread. For dessert, we are making homemade shamrock shakes. Want the recipes?

Braised Beef Irish Stew and Colcannon:

1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce

Calcannon:
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Directions

1.Preheat oven to 325 degrees F (165 degrees C).
2.Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3.Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
4.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
5.About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
6.Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
7.Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
8.To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Irish Soda Bread

Ingredients
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2.In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3.Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Copycat McDonald’s Shamrock Shake

Ingredients:

•2 cups vanilla ice cream or soy ice cream
•1 1/4 cups 2% low-fat milk or soy milk
•1/4 teaspoon mint extract
•8 drops green food coloring

Directions:

1.Combine all ingredients in a blender and blend on high speed until smooth.
2.Stop blender to stir with a spoon if necessary to help blend ice cream.
3.Pour into 12-ounce cups and serve each with a straw.

I have a quick story to share with you about the year that Josiah first learned about St. Patrick's Day. He was just 3 years old and attending a local preschool. On March 17th that year, I picked up my sweet boy from school and we started driving toward home. As we drove, 'Siah started talking about how good St. Patrick was.

He said, "Did you know that St. Patrick was a bishop in his church? He was a missionary, too."

"'Siah, that's awesome that you learned so much about St. Patrick today. Sounds like he did some good things." I replied.

'Siah nods his head emphatically and then adds.... "I think he was a leprechaun." :)

Blessings on your day!

Tasty Tuesday--Bruschetta Pasta

With an abundance of garden fresh tomatoes threatening to go bad before I can use them, we are constantly on the look-out for recipes that incorporate our bumper crop. Making things all the more complicated, our time for cooking is limited and quick recipes are the ones we go to most often.

A couple of years ago, I realized that making bruschetta at home was quick and easy... and such a tasty treat! The ingredients are simple and easily grown. Needing only ripe tomatoes, fresh basil, garlic and olive oil, I could quickly pull together a topping for toasted french (or Italian) bread that served as a wonderful appetizer.

A local restaurant serves a bruschetta pasta and I decided to come up with a similar recipe for our family. The amounts needed of each ingredient will vary depending on how many people you are feeding. I cook for 6, two adults and four children. Check it out!

Bruschetta Pasta

6 medium tomatoes

10 leaves fresh basil

4 garlic cloves

1 box whole wheat spaghetti

olive oil

parmigiana-reggiano cheese

salt and pepper

Prepare pasta according to directions, cooking to al dente. While the pasta is cooking, rinse tomatoes and basil. Cut tomatoes into fourths and slice the basil into ribbons. Peel and quarter garlic cloves. Put tomatoes, basil and garlic into a food processor. Add olive oil (about a quarter cup or less) and salt and pepper to taste. (I use kosher salt and fresh, ground pepper.) Pulse these ingredients until they are coarsely chopped... garlic must be ground to "minced" size but you should easily be able to see separate ingredients.

When the pasta is cooked and drained, add the bruschetta mixture and toss. (The tomatoes in my sauce are usually processed smaller than those in the picture.) The sauce is light and will flavor but not coat the pasta. Add parmigiana-reggiano cheese to top. Serve with garlic bread. (I posted this recipe a while back, click to see...)

Easy, light, fresh!

Tasty Tuesday--Baked Spaghetti

You ever have one of those days when you really have no idea what you will be making for dinner? Mix that with the tight economic times we are all experiencing and coming up with a tasty meal that your family will eat and that you can afford becomes highly challenging.

I asked for dinner ideas on my facebook page this morning and had a bunch of amazing ideas come in. I wish I could post them all here! I think several of them will make an appearance on another Tasty Tuesday blog post in the future. For today, I needed to find a recipe that would make the most of whatever supplies I had on hand... which were sadly limited. Some of the recipes that were sent in to me include: Chicken Tortilla Soup, Sauteed Shrimp with Lemon, Mozzarella Crusted Tilapia in Lemon Caper Sauce with Ratatouille, French Dip Sandwiches with Oven Fries and Baked Spaghetti. Hungry yet? Of all these amazing ideas, the one I had the most ingredients for is the winner for tonight: Baked Spaghetti. Well... almost... I had to take the recipe that was given to me (Thanks, Lisa!) and tweak it to match what was already in my pantry and fridge. So... here you go! Lisa's dinner tweaked to work for me!

1 (8 ounce) package whole wheat spaghetti, cooked al dente
2 tablespoons butter OR margarine
1 cup grated Parmesan cheese, divided
1 (24 ounce) cottage cheese
1 pound bulk Italian sausage
1 (25.75 ounce) jar prepared spaghetti sauce
4 cloves garlic
10 leaves fresh basil
1 (8 ounce) package shredded mozzarella cheese

DIRECTIONS
Preheat oven to 400 degrees F.
Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Add a small amount of the pasta sauce, right from the jar. Stir gently. Spread cottage cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Chop garlic and basil. Brown sausage, drain; add pasta sauce, garlic and half the basil, heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese. Cover with foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving. Sprinkle remaining basil on top. Serve with homemade garlic bread* and fresh veggies or salad.

*Not sure how to make garlic bread? Once you make it yourself, you will NEVER buy it again. I am including the recipe that I use but know this... if you are concerned about eating healthy, make a salad! Garlic bread is not really a healthy food. : ) We have tried making it on whole wheat bread but it is not nearly as good. You can try low-cal spreads...but the truth is it is best made with butter. If you eat the final bread sparingly, and are careful with the rest of your meal, it is fine to enjoy this bread. So... here is what I do.

I keep french bread or sub rolls frozen in my deep freeze. When I want good garlic bread, I take out enough frozen bread... no need to defrost. Then,in my food processor, I put:

1 stick of butter (I cut it up into squares)
3-4 cloves of garlic, peeled
2 leaves of basil or about 1/2 t of dried basil
A sprinkle or two of powdered garlic or garlic salt

I turn my food processor on until the butter and garlic begin to combine. If you are using fresh basil, the mixture may turn a little green. When you taste it, you will not care that your garlic bread is green... I promise. As the butter softens, I add in a titch of olive oil just to be sure that the whole shebang will be spreadable.

Next, I cut the loaf of bread length-wise and lay it on a baking sheet. I slather the cut side with butter making sure to leave some for the next step. Put this, buttered side up, into a hot oven...400 degrees. The mixture will melt. Leave in about 7 minutes. Take out and flip the loaves over to the other side. Spread remaining garlic butter on the backside of the bread. Put back in the oven for about 4 minutes. Take it out and turn your oven on to broil. Flip the garlic bread back over the cut side. Slide the whole pan into your broiler. Stand there! It will take all of 2 minutes. Burning the garlic bread now would be a tragedy! Watch for any signs that it is browning slightly on top. Take it out and let it cool long enough to be handle-able. Cut into 3 inch slices and enjoy!

So...now I am off to cook. This recipe is quick and easy and my kids enjoy it. I hope you do, too! : )

Give Us This Day...

I didn't know what time it was when Josiah touched my face and said, "Momma, let's bake bread." I knew I had been sleeping but being awakened by his sweet disposition has never bothered me a bit. He climbed into bed beside me, his cold toes waking my warm legs. Every time I opened my eyes and grinned at my sweet boy, he was smiling right back at me, waiting for me to wake.

"Momma, can we please bake bread? I want to bake bread. Can we please get up and bake?"

I put my feet on the floor and fumbled for my glasses. He was eager to get started and took my hand to gently pull me forward. We were in the kitchen, bowl on the counter, before I checked the clock. It was 6:15. AM. Seriously.

What to do? By then I was up and the beaming boy by my side was half in the fridge, half out, searching for yeast. I pulled out recipes and we began. The house was quiet and the smell of dough filled the air. It has been unusually cool this week and all the windows stood open allowing us to listen to the birds outside while we mixed milk and yeast and sugar and flour. We chatted in whispers about baking and bread and what we would do with the dough. Josiah pulled out the cinnamon sugar and decided one loaf would be sweet and one would be plain. By the time we had set the dough to rise, Noah rolled down the stairs with a smile and hug. He wanted to help...

The zucchini in our garden had finally started to grow and there were three zukes sitting on the island. I sent Noah on a hunt for other ingredients and we got ready to make zucchini bread for the family. With everything gathered, I put a bowl in front of Josiah and another in front of Noah and we decide to quadruple the recipe. Each boy would mix a double batch. A pinch of cinnamon, a bit of pineapple, grated zucchini... and lots of easy chatter and in no time at all, we had a bunch of batter ready to bake.

When it was all said and done, we had a loaf of white bread, a loaf of cinnamon bread, 5 loaves of zuke bread, 24 mini zuke muffins and 12 full sized muffins of the same. The house smelled like heaven and as the pile of baked goods on the island grew, in wandered our family, now awake, to start the day with something good and warm.

As I worked in the garden later that morning, one thing ran through my head again and again. "Give us this day, our daily bread. Give us this day, our daily bread. Give us this day, our daily bread."

And He did. Can you see? All that we needed... God gave freely and simply. Time with my children. Their voices in my ears. A project shared together... and with others as well. And bread. Bread for today. Bread that satisfies our bellies for now. Bread that fills our hearts for now... and maybe for some time to come.

I didn't know what time it was when Josiah touched my face. I could have checked the clock. I could have said no. I could have slept in. How hungry I would have been.

Zucchini Bread

3 eggs, beaten

2 cups white sugar

1 teaspoon vanilla extract

1 cup vegetable oil

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup chopped pecans

1 cup crushed pineapple, drained

I add all ingredients except the zuke and pineapple. Mix well, then add the zuke and pinapple last. I cut the oil in half, replacing with homemade (no sugar added) applesauce. You could easily cut the sugar down, or replace with a more natural version. We have toyed with honey, brown sugar or turbinado. I add ground flax seeds as well (likely a titch under a cup per recipe). I also sometimes add wheat germ. Bake in loaf pans for about an hour at 350 degrees.