I made another batch of the granola I shared earlier today and added more nuts and seeds, so I wanted to let you know. Here’s a photo of the finished granola, and as far as the nuts & seeds, I added up to 2 cups nuts and 1 of seeds. Oh, and up to 1 teaspoon cinnamon! Someone also asked if they could use all … Continue reading Autumn Granola
Today chatting with Matt Swaim, Sonrise Morning Show on Sacred Heart radio reminded me of a popular and yummy way to use an ancient vegetable which has Biblical roots. We talked about cabbage and how it was cultivated thousands of years ago. Who knew?! Anyway, cabbage alone has huge health qualities, including vitamin C for immune system health. Cabbage is even trendy as a juice … Continue reading Asian Ramen Cole Slaw Still Popular Picnic Fare
The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
Gourds are mentioned in the Bible in several places. Lots of different types of wild gourds abounded in the Mediterranean region. Some were edible, some were not. In 2 Kings 4:39, when Elisha had his people around him, one of his servants put a gourd into a pot of stew. In Jonah 4:6-10, the gourd is identified as the plant under which Jonah found shade. … Continue reading Pasta with Butternut Squash and Sage
Granddaughters Em and El walking through the field of rye. As you know, each week I chat with Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio. Today the subject was spelt and rye. Wow, these ancient grains are known as one and the same according to some Bible scholars. Here’s some interesting information, along with 2 yummy recipes. Spelt – Exodus 4:9 “Also take wheat, … Continue reading Rye/Spelt from Bible Days Star in Biscuits and Salad
I love talking to my buddy Matt Swaim on Sacred Heart Radio’s Sunrise Morning Show each week. Today we talked about flax – did you know it’s one of the first cultivated seeds, beginning 6000 years or so ago? Maybe this proverb means something to you: . “She seeketh wool and flax and worketh willingly with her hands”. Yes, flax is the source of linen so that’s where … Continue reading Flax, an Ancient Seed, Stars in Grain, Gluten and Dairy Free Granola Bars – No Cooking Required!
Have you ever looked at a recipe and not followed it to the letter? That’s what happened to me today when I made a simple spaghetti sauce that called for a 28 oz. can of whole tomatoes. The only pantry tomatoes I had were quarts of whole tomatoes that I canned last year so I subbed in those. It also called for pureeing tomatoes in … Continue reading Spaghetti with Simple Anchovy Sauce
The conversation on the subject of shrubs started with gardening expert and friend Ron Wilson. We were chatting about a class at Turner Farms that we were to teach. Along with food, I planned on making shrubs. “What’s a shrub?” He asked. I told him shrubs are refreshing colonial health drinks made with fruit, vinegar and sugar. I don’t think that convinced him. Then Ron … Continue reading Shrub a Dub Dub: Fruit Shrubs
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