It wasn’t midnight when I made midnight spaghetti yesterday for a late supper. But it was later than our usual 6 PM meal when I finally got back to the kitchen to cook. The reason? The intense summer heat that continues here on my little patch of heaven in southwestern Ohio and how it’s affecting our baker’s dozen flock of chickens. Now the chickens usually … Continue reading Midnight Pasta for Supper
My niece, Barb, lives with her family in Maryland so when she visits, we have a lot of catching up to do. And we always talk about what we’re cooking. Barb told me she’s trying to cook healthy with more fiber and protein so I told her next time she comes we’ll cook some heirloom Lebanese recipes, like tabouleh and stuffed zucchini. She’s been experimenting … Continue reading Barb’s Quinoa Salad
It was fun chatting, as usual, this morning, with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio about foods eaten during Biblical times. After the heavy eating of the holidays, we’re going with simple. And I mean simple. This sauce recipe from famed Marcella Hazan for pasta uses 4 main ingredients: butter, onions, salt and, of course, tomatoes. Now the butter, onions and salt … Continue reading Marcella’s Simple Pasta Sauce
I so enjoy chatting with Matt Swaim each Thursday morning on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about Fattoush – that Lebanese salad that incorporates toasted pita and sumac in the recipe. Fattoush, the word, is from the Arabic word “fatt,” meaning “crushed” or “crumbled,” referring to the bread pieces in the salad. It’s actually the root word of fattoush. It’s an … Continue reading Fattoush!
OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
I’ve been hungry lately for a real substantial salad. Not the ones like we’ve been eating all summer with light textured greens, tomatoes, cucumbers and the like with a simple garlic lemon dressing. What made my tummy happy was a salad with crisp dark greens, apples or pears, toasted nuts, a few pumpkin seeds, bacon, cheese and dried fruit. How does that sound to you? … Continue reading Apple Cider Vinegar Salad Dressing for Fall Salads
We’re so proud of our neighbor, Noah, who won first place in her 4H group in the garden vegetable category for her home grown hard neck garlic. Noah now gets to go to the Ohio State fair and compete there! The other day Noah brought me a sample of her tomato basil mozzarella salad. She used her garlic in the salad and boy was it … Continue reading Neighbor Noah and Her First Place Garlic
Well, it’s festival time here in Southwestern Ohio. That’s what Matt Swaim and I chatted about today on the Sonrise Morning Show/Sacred Heart Radio. Hospitality isn’t new and Jesus was a sociable person. I love how He encouraged sociability and the church communities honor that by their summer festivals. Hebrews {13:2} And do not be willing to forget hospitality. For by it, certain persons, without … Continue reading Two Festivals and Two Kinds of Food
Here on my little patch of heaven Mother Nature can be fickle, but she does allow some consistent harbingers of spring. Like wild yellow aconite blooming, blanketing the hill down to the East Fork river alongside our home. Many years ago the first few seeds were flung at the top by dear friend Ike Leaf, of blessed memory. “The flowers will spread down the hill“, … Continue reading Spiced Chickpea Stew with Coconut Milk and Turmeric
Have you heard of cashew cream? Interest in plant-based recipes is growing and that’s where cashew cream comes into play. In its simplest state, cashew cream consists of soaking, then blending, “raw” cashews with water for a creamy, vegan alternative to heavy cream. It can stand in for coconut milk, as well. Cashew cream subs in for whipping cream in this recipe for creamy Italian … Continue reading Creamy Cannellini Bean One Skillet Meal with Cashew Cream
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