This past weekend I picked up a bunch of beautiful eggplant at Farmer's Market. So, this morning I drizzled olive oil over it and roasted it until it was soft and juicy. I let it cool and then skinned it. I mashed the meat in a bowl and then added two vine-ripened heirloom tomatoes, a sweet yellow pepper, garlic, onion, and freshly picked cilantro. I grated in some Parmesan cheese and added some extra olive oil so it was a beautiful consistency. I seasoned it gently with sea salt and coarsely ground pepper. When I tasted it I thought, "This tastes amazing now, imagine after the flavors blend a little!" I put the lid on the dish to transfer it to the fridge where it would become something even lovelier while we were at the library. In anticipation of coming home to eat it with some warm pita and some olives, I picked up the dish, turned to the refrigerator and dropped the entire thing on the floor. The dish shattered. The salad smeared its fragrant goodness over my kitchen floor.
Before the tears fell, I cleaned it up and took the kids to In-N-Out.
Notice God's unutterable waste of saints, according to the judgment of the world. God plants His saints in the most useless places. We say - God intends me to be here because I am so useful. Jesus never estimated His life along the line of the greatest use. God puts His saints where they will glorify Him, and we are no judges at all of where that is. ~Oswald Chambers, My Utmost For His Highest, August 10
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, July 27, 2010
Tuesday, May 20, 2008
On the Gomboblog....
With the heat lately (you know Global Warming and all....wait a second, it's May! It's supposed to be hot.) I've been leaning towards meals that don't heat up the house.
Two lovely summer meals on the Gomboblog....
Tandoori-Style Chicken Burgers and Eggplant Mozzarella Sandwiches
Two lovely summer meals on the Gomboblog....
Tandoori-Style Chicken Burgers and Eggplant Mozzarella Sandwiches
Tuesday, March 25, 2008
Sunday, November 25, 2007
Answering your questions: Tofu Talk
Vegetarian tostadas. I used the already-seasoned pepper garlic tofu and a homemade cactus salsa.A reader emailed me asking for tips or recipes for eating tofu. Your wish is my command!
Tofu is a really versatile food. It's has many health claims, that I'm sure you've all heard. It's also pretty cheap! A package costs 1.50 or less. So, if you use a package to replace the meat in a meal that's a great price!
But lots of people don't like it or THINK they don't like it. If at first you don't care for it, cook it differently the next time. Because truly it's a very adaptable food! Here are some tips and then some recipes:
~When learning to cook and eat tofu I think it's best to start with the Extra Firm. Tofu comes in a variety of firmnesses (Is that a word?). New tofu eaters usually like Extra Firm.
~Rinse it well and let it drain between paper towels or cottoncloths--gently pressing it, before you cut it up.
~I think it's best to start eating it in foods that have a lot of flavor, like curries, sweet 'n' sour, Thai, etc. For example: you can add it to your usual curry dish in the place of the meat, for part of the meat or in addition to the meat. You can add lots of other vegetables and make a nice stir-fry. But here's the key to getting tofu to soak up flavor: heat it up first. Then add some marinade or spices. For a stir-fry try soy sauce, ginger, crushed garlic, and sesame oil. Let it soak for at least 30 minutes. Then cook it up with the other vegetables. (If you live in the States, you can buy tofu with flavors already added. It's a fun short cut.)
~To get the tofu to have a more "meaty" texture (if you're really looking for a meat substitute) you can freeze it first. Then when it thaws it has a different texture.
~For really decadent tasting desserts buy silken tofu. I t purees so nicely. Here's a recipe for WONDERFUL vegan chocolate cream pie that uses tofu. It's so wonderful no one will believe that there are no eggs or cream in sight!
Chocolate Cream Pie
1 cup silken tofu
1/4 cup oil
1/2 cup sweetener (sugar, rapadura, etc.)
4 T. Cocoa powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla
Blend until really smooth in a blender or food processor. Poor into prepared crust and chill until set.
~Try mixing half silken tofu and half peanut butter. Blend in a blender.Use as a sandwich spread. The kids like this!
~Crumble tofu and fry it like ground beef with spices. Add to enchiladas, lasagna or spaghetti. If you want it to resemble meat use the freezing tip. If you want it to be like ricotta cheese, don't freeze it first. This is a great way to trick people into eating tofu! People in my family used to say that they hated tofu. But, I make these type of dishes with tofu all the time. And they eat it up.
Happy Tofu Eating!
Saturday, October 13, 2007
Sunday Mornings at Our House
Tomorrow is Sunday. Sunday is a day we set aside for family and for the Lord. It's a day of rest from our labors (including laundry!), a day we go to church for fellowship with the saints, worship, partaking in communion, listening to the Word. It's also the day for "Sunday Breakfast."
Now, this is a big deal at our house. Partly because the other six days of the week breakfast consists of oatmeal or Cream of Wheat, milk and coffee/tea. Not really exciting, but it is quick, fills us up and gets us on our way to study, work and homeschool. Also because often Gana has to eat before the kids are up and around so he can be at work or school on time. But Sunday is a day that we can all eat breakfast together.
We go to church at 11am, so this leaves a long morning with plenty of time for a sit-down breakfast full of tasty delights, relaxed conversation, and second helpings. I started "Sunday Breakfast" several months ago and now my kids won't let me stop. All week they count down the days until Sunday and "good breakfast."
By the time the kids wake up in the morning on Sunday breakfast is usually in the works. It's always something different, but there is usually fresh fruit, chai or hot chocolate (with whipped cream), eggs, bacon or sausage and something sweet (coffee cake, cinnamon rolls, crepes, muffins). It's a fun morning.
I think family traditions and meaningful rituals are so important. Tony Campolo writes: "There are so few things that can be controlled in a child's life these days that parents who neglect the use of ritual have neglected one of the few available instruments for building emotional security and loyalty to family values. When parents ask me how they can help their children overcome their insecurities. When they ask me how they can get their children to embrace the right kind of behavior patterns. When parents ask how they can give their children good feelings about themselves, I say, ‘Ritual!’ ”
Below are some favorite "Sunday Breakfast" recipes.
Dutch Baby
(courtesy of my friend Jenn)
First, melt about 1/3 cup of butter in a dutch oven, cast-iron deep skillet, or simply a deep and/or large pie pan. (It really does need to be deep or else egg will go all over the bottom of your oven!)
4 eggs, mix in blender for about a minute (it's the air that gets mixed in that makes it rise)
Add 1 cup milk, continuing to blend,
Add gradually 1 cup flour, still blending obviously,
and 1-2 tsp sugar.
Swish the butter in the pan up to cover the sides, and pour in the mixture.
Bake 20 minutes at 425 degrees.
Toppings: Squeeze out the juice of a slice of lemon, then sprinkle (or heap) powdered sugar.
Basic Muffin Recipe
(This is a great recipe because you can adapt it to whatever your family enjoys.)
2 to 2/12 cups grain
up to 1 cup milk
up to 1/2 cup fat
1 egg
up to 1/2 cup sugar
1 to 1 1/2 Tablespoons baking powder
1/2 teaspoon salt
up to 1/2 cup additions
spices
Bake for 20 minutes at 400F (give or take 5 minutes)
Further explanation:
Grain: use all-purpose flour. Or substitute oatmeal, cornmeal, whole wheat flour, rye flour, flake cereal for 1 cup of the white flour. Or a great way to use up leftover oatmeal or other cooked grain is to use 1 cup of it in this recipe to replace 1/2 cup of the white flour. If using a cooked grain the liquid in the recipe can be reduced to 1/2 cup.
Milk: Use any sort--including buttermilk or sour milk. Can also use fruit juice or soy milk.
Fat: oil, melted butter, or even peanut butter.
Sugar: Anywhere between 2 Tablespoons and 1/2 cup of sugar, depending on what you like. Or use 3/4 cup brown sugar or 1/4 cup of honey or molasses. If using a wet sweetener decrease milk in recipe to 3/4 cup.
Baking powder: Use 2 teaspoons. If using whole wheat or cooked grains or more than one cup of additions increase baking powder to 3 teaspoons. In using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Dry or moist additions: Use your imagination. Nuts, seeds, chocolate chips, coconut, berries, chopped apples, shredded zucchini, raisins.
Wet additions: pureed pumpkin, applesauce, mashed bananas. Reduce liquid in recipe accordingly.
I could make muffins in my sleep and probably have! Once you get used to it this basic recipe is so very easy and so worth it. Who doesn't love a warm muffin in the morning with their tea?
Apple Peanut Crumble
(This is a nice breakfast treat because you can put it in the crockpot the night before. In the morning just make some waffles and you have a tasty breakfast!)
8 apples -- peeled, cored, and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon each cinnamon and nutmeg
1/3 cup butter, softened
2 Tablespoons peanut butter
Place apples slices in crockpot. In a medium bowl combine sugar, flour, oats, cinnamon and nutmeg. Mix well. Mix in the butter and peanut butter. Sprinkle over apples. Cover and cook on low for 5-6 hours. Serve warm with some whipped cream.
Quiche
(Vegetable quiche is a common dinner around here. But, with a little sausage and spinach it's a nice breakfast, too.)
Prepare the world's easiest crust. (Recipe next.)
Cube up some cheese. Use whatever you have--cheddar, jack, even brie (btw, I love brie). About 8 oz. is good. Place cubed cheese in the bottom of the uncooked crust.
Then add any additions (cooked crumbled sausage, veggies). 1/2 to 1 cup is good.
In a bowl mix four eggs with 1 1/2 cups milk or half-and-half. Add a pinch of salt, a dash of pepper, and any other spices. Personally I like about 1/4 teaspoon of nutmeg and a little dill.
Add to pie crust.
Bake at 375F for about 35 minutes or until set.
World's Easiest Pie Crust
(And not only is it easy, it's REALLY tasty, too!)
1 1/2 cups flour (I've used both white and whole wheat. They've both worked well.)
1/2 cup oil
2 Tbsp. milk
2 tsp. sugar
1/2 tsp. salt
Stir ingredients together in pie plate, then shape by hand for crust.
Happy Sunday Breakfast to you! Tomorrow we're having cinnamon rolls (going to go put the ingredients for the dough in the bread machine so it will be all ready to be shaped in the morning), eggs and veggie scrambles and maybe some sausage. (I've completely fallen off the vegetarian wagon, in case you hadn't noticed.)
Now, this is a big deal at our house. Partly because the other six days of the week breakfast consists of oatmeal or Cream of Wheat, milk and coffee/tea. Not really exciting, but it is quick, fills us up and gets us on our way to study, work and homeschool. Also because often Gana has to eat before the kids are up and around so he can be at work or school on time. But Sunday is a day that we can all eat breakfast together.
We go to church at 11am, so this leaves a long morning with plenty of time for a sit-down breakfast full of tasty delights, relaxed conversation, and second helpings. I started "Sunday Breakfast" several months ago and now my kids won't let me stop. All week they count down the days until Sunday and "good breakfast."
By the time the kids wake up in the morning on Sunday breakfast is usually in the works. It's always something different, but there is usually fresh fruit, chai or hot chocolate (with whipped cream), eggs, bacon or sausage and something sweet (coffee cake, cinnamon rolls, crepes, muffins). It's a fun morning.
I think family traditions and meaningful rituals are so important. Tony Campolo writes: "There are so few things that can be controlled in a child's life these days that parents who neglect the use of ritual have neglected one of the few available instruments for building emotional security and loyalty to family values. When parents ask me how they can help their children overcome their insecurities. When they ask me how they can get their children to embrace the right kind of behavior patterns. When parents ask how they can give their children good feelings about themselves, I say, ‘Ritual!’ ”
Below are some favorite "Sunday Breakfast" recipes.
Dutch Baby
(courtesy of my friend Jenn)
First, melt about 1/3 cup of butter in a dutch oven, cast-iron deep skillet, or simply a deep and/or large pie pan. (It really does need to be deep or else egg will go all over the bottom of your oven!)
4 eggs, mix in blender for about a minute (it's the air that gets mixed in that makes it rise)
Add 1 cup milk, continuing to blend,
Add gradually 1 cup flour, still blending obviously,
and 1-2 tsp sugar.
Swish the butter in the pan up to cover the sides, and pour in the mixture.
Bake 20 minutes at 425 degrees.
Toppings: Squeeze out the juice of a slice of lemon, then sprinkle (or heap) powdered sugar.
Basic Muffin Recipe
(This is a great recipe because you can adapt it to whatever your family enjoys.)
2 to 2/12 cups grain
up to 1 cup milk
up to 1/2 cup fat
1 egg
up to 1/2 cup sugar
1 to 1 1/2 Tablespoons baking powder
1/2 teaspoon salt
up to 1/2 cup additions
spices
Bake for 20 minutes at 400F (give or take 5 minutes)
Further explanation:
Grain: use all-purpose flour. Or substitute oatmeal, cornmeal, whole wheat flour, rye flour, flake cereal for 1 cup of the white flour. Or a great way to use up leftover oatmeal or other cooked grain is to use 1 cup of it in this recipe to replace 1/2 cup of the white flour. If using a cooked grain the liquid in the recipe can be reduced to 1/2 cup.
Milk: Use any sort--including buttermilk or sour milk. Can also use fruit juice or soy milk.
Fat: oil, melted butter, or even peanut butter.
Sugar: Anywhere between 2 Tablespoons and 1/2 cup of sugar, depending on what you like. Or use 3/4 cup brown sugar or 1/4 cup of honey or molasses. If using a wet sweetener decrease milk in recipe to 3/4 cup.
Baking powder: Use 2 teaspoons. If using whole wheat or cooked grains or more than one cup of additions increase baking powder to 3 teaspoons. In using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Dry or moist additions: Use your imagination. Nuts, seeds, chocolate chips, coconut, berries, chopped apples, shredded zucchini, raisins.
Wet additions: pureed pumpkin, applesauce, mashed bananas. Reduce liquid in recipe accordingly.
I could make muffins in my sleep and probably have! Once you get used to it this basic recipe is so very easy and so worth it. Who doesn't love a warm muffin in the morning with their tea?
Apple Peanut Crumble
(This is a nice breakfast treat because you can put it in the crockpot the night before. In the morning just make some waffles and you have a tasty breakfast!)
8 apples -- peeled, cored, and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon each cinnamon and nutmeg
1/3 cup butter, softened
2 Tablespoons peanut butter
Place apples slices in crockpot. In a medium bowl combine sugar, flour, oats, cinnamon and nutmeg. Mix well. Mix in the butter and peanut butter. Sprinkle over apples. Cover and cook on low for 5-6 hours. Serve warm with some whipped cream.
Quiche
(Vegetable quiche is a common dinner around here. But, with a little sausage and spinach it's a nice breakfast, too.)
Prepare the world's easiest crust. (Recipe next.)
Cube up some cheese. Use whatever you have--cheddar, jack, even brie (btw, I love brie). About 8 oz. is good. Place cubed cheese in the bottom of the uncooked crust.
Then add any additions (cooked crumbled sausage, veggies). 1/2 to 1 cup is good.
In a bowl mix four eggs with 1 1/2 cups milk or half-and-half. Add a pinch of salt, a dash of pepper, and any other spices. Personally I like about 1/4 teaspoon of nutmeg and a little dill.
Add to pie crust.
Bake at 375F for about 35 minutes or until set.
World's Easiest Pie Crust
(And not only is it easy, it's REALLY tasty, too!)
1 1/2 cups flour (I've used both white and whole wheat. They've both worked well.)
1/2 cup oil
2 Tbsp. milk
2 tsp. sugar
1/2 tsp. salt
Stir ingredients together in pie plate, then shape by hand for crust.
Happy Sunday Breakfast to you! Tomorrow we're having cinnamon rolls (going to go put the ingredients for the dough in the bread machine so it will be all ready to be shaped in the morning), eggs and veggie scrambles and maybe some sausage. (I've completely fallen off the vegetarian wagon, in case you hadn't noticed.)
Wednesday, August 29, 2007
It's Greek To Me!
Today was Gana's final class for the summer quarter! Yea!
For those that don't know it has been a challenging summer. Gana has been taking a Greek language intensive. It's 12 units in 10 weeks! Add to that that he is learning Greek in English, which is already his third language. To learn your fourth language in your third language is tough! He's done now and has done well! He won't get his official grade for a few weeks. But, as of last week he had an A-. Now we are looking forward to three weeks to relax and spend time together. Time together--a precious and rare thing this summer!
To celebrate we invited his whole class and professor over for lunch after the final exam. We had, what else, Greek food!
I love Greek food. It was so yummy. And I overdid it a bit in the preparations. We have tons left over. So, we are going to share it with our cell group tonight. If your in the area stop by for some stuffed grape leaves and hummus!
I thought I'd share some great recipes with you. I tried some new recipes today, which is always risky when entertaining. But, everything turned out really well. Big risk, big payoff! Enjoy the refreshing flavors of the Mediterranean!
Baked Shrimp With Feta Cheese -- Gharithes Me Feta
2 medium, thinly sliced Onions
1/2 cup Olive Oil
2 lbs., peeled and coarsely chopped Tomatoes
chopped Parsley
2 teaspoons Salt
1/4 teaspoon Pepper
2 cloves Garlic
2 lbs. raw, shelled and de-veined Shrimp
1/2 lb. Feta Cheese
Parsley
In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley.
I did these in a casserole dish, rather than in individual dishes. It was a crowd pleaser!
Chicken Keftedes
1 lb Ground Chicken
1 Pinch Mint (To taste)
1/3 Cup Onion (Minced)
1 Pinch Oregano (To taste)
1-2 Pinch Pepper (To taste)
2-3 Pinch Salt (To taste)
Mix all the ingredients together, seasoning to taste. Form into small patties and grill. Recipe can easily be doubled for parties or other festive events.
I just did these in a pan on the stove. Turned out really good.
Greek Pasta Salad
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
3/4 cup sliced pepperoni sausage, cut into strips
DIRECTIONS
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
For those that don't know it has been a challenging summer. Gana has been taking a Greek language intensive. It's 12 units in 10 weeks! Add to that that he is learning Greek in English, which is already his third language. To learn your fourth language in your third language is tough! He's done now and has done well! He won't get his official grade for a few weeks. But, as of last week he had an A-. Now we are looking forward to three weeks to relax and spend time together. Time together--a precious and rare thing this summer!
To celebrate we invited his whole class and professor over for lunch after the final exam. We had, what else, Greek food!
I love Greek food. It was so yummy. And I overdid it a bit in the preparations. We have tons left over. So, we are going to share it with our cell group tonight. If your in the area stop by for some stuffed grape leaves and hummus!
I thought I'd share some great recipes with you. I tried some new recipes today, which is always risky when entertaining. But, everything turned out really well. Big risk, big payoff! Enjoy the refreshing flavors of the Mediterranean!
Baked Shrimp With Feta Cheese -- Gharithes Me Feta
2 medium, thinly sliced Onions
1/2 cup Olive Oil
2 lbs., peeled and coarsely chopped Tomatoes
chopped Parsley
2 teaspoons Salt
1/4 teaspoon Pepper
2 cloves Garlic
2 lbs. raw, shelled and de-veined Shrimp
1/2 lb. Feta Cheese
Parsley
In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley.
I did these in a casserole dish, rather than in individual dishes. It was a crowd pleaser!
Chicken Keftedes
1 lb Ground Chicken
1 Pinch Mint (To taste)
1/3 Cup Onion (Minced)
1 Pinch Oregano (To taste)
1-2 Pinch Pepper (To taste)
2-3 Pinch Salt (To taste)
Mix all the ingredients together, seasoning to taste. Form into small patties and grill. Recipe can easily be doubled for parties or other festive events.
I just did these in a pan on the stove. Turned out really good.
Greek Pasta Salad
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
3/4 cup sliced pepperoni sausage, cut into strips
DIRECTIONS
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
(I used Pene instead of macaroni. I wanted the texture to hold the flavors of the dressing. It worked very well. And looked better than macaroni would have, I think.)
Tzatziki
INGREDIENTS
1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
DIRECTIONS
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
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