Did you know mustard has Biblical roots? You may be familiar with that popular passage in Matthew about the kingdom of heaven being like a mustard seed. Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, chatted about mustard. Back in Bible days, mustard seed was ground up into a paste for food. Both wild and cultivated mustards were also used medicinally. Mustard is … Continue reading Mini Meatloaves for Dinner
Fermenting is popular these days, and a lot of what we call “functional foods” – foods good for you sans any other additions to them, like yogurt, a Biblical staple, is one of the items in this fun granola recipe. Matt Swaim, Sacred Heart Radio/Sonrise Morning Show and I chatted about these foods today and I shared what he says is a “real unusual” technique. … Continue reading Make Granola using an Ancient, yet “Trendy” Technique
We’re heading into Labor Day, the last hurrah. Celebrate an outdoor gathering with what I call “totable picnic cakes.” Start with a box cake mix and a little imagination. The creamsicle cake has been shared so many times it’s in my recipe hall of fame. The cupcakes look fancy but are simple to make with a boxed mix and your own special touches. Creamsicle picnic … Continue reading Totable Cakes for Celebrating
“It smells like dill pickles in here!” That from my husband, Frank, yesterday as he was coming into the kitchen from outside and the aroma of vinegar, pickling spices, garlic and dill wafted clear out the screen door. I was finishing up my latest clone of Claussen’s pickles. If you love those refrigerated dill pickles from the grocery you’ll be thrilled to know you can … Continue reading Clone of Claussen Pickles
After feeding my little flock of chickens this morning, I walked over to the vegetable garden to see what needed picking. Well, just about everything. Cucumbers, squash, corn, and tomatoes. I was happiest about the tomatoes. What I thought would be an early harvest turned out not to be so. Some of my tomatoes, for some unknown reason, are taking their good time about ripening. … Continue reading Caprese Salad 2 Ways
Try a recipe for grilled burritos from daughter-in-law, Jessie who was gifted with it originally from her friend, Amy. It’s one of those that makes the rounds — yes, grilled burritos are that good. The bonus is that the whole recipe can be made ahead ready for the grill when you are. Jessie assembled over a dozen of them a couple days before grilling them during … Continue reading Grilled Burritos New Fave
How fun it is to chat with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio each Thursday morning. Today we talked about herbal subs for Bible foods, particularly vegetables. And it all starts with the book of Daniel: Daniel 1:12 states, “Please test your servants for ten days, and let them give us vegetables [pulses] to eat and water to drink.” As Matt mentioned, after … Continue reading Herbal Substitutes for Bible Foods
I love talking to Matt Swaim each Thursday on the Sonrise Morning Show, Sacred Heart Radio. This week we talked about greens that folks grew back during the Bible days. Yes, they had arugula, carrots, wild herbs, lettuces, many of which grew wild. I shared my family’s Lebanese simple salad and here it is, along with friend and amazing Greek cook Maria Sacalis. Try both! … Continue reading Lebanese Salad “Salata”
My Mary Garden Each week I chat with Matt Swaim of the Sonrise Morning Show. Today, since Mother’s Day is this next weekend, we talked about Mary Garden’s. Here’s some fun information. A MARY GARDEN Mary Gardens were started during medieval times and were usually gardens that were enclosed, often in monasteries. I have always felt that an herb garden needs a statue of Mary, even … Continue reading Container Mary Garden for Mother’s Day and My Favorite Shortbread Cookie
Food can connect us in myriad ways. Like the city chicken recipe I’m sharing today. But here’s the twist: city chicken is made with pork, not chicken. I did a bit of sleuthing to find out why. City chicken originated with the Polish and Ukrainian communities who immigrated to the Great Lakes region during the Depression. Cleveland and Pittsburgh were known for city chicken. Earlier … Continue reading City Chicken: A Ukranian/Polish Dish
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