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14 Comments» Continue ReadingThe perpetual snack dilemma of summertime. Sigh. All the kids are home…all the time. At my house, that means the boys are constantly hankering for a snack. Here’s what we are doing this summer to make snacking fun and unburdensome, while training the kids to take over in the kitchen! 1. Make a menu. Choose healthy snacks that can be easily made with ingredients on hand. Without a menu, it is easy to get sucked into buying pre-packed snacks, chocked full of preservatives and sugar. Because it is my personal style of cooking, I find it valuable to teach the kids to make something great with what’s available. (It doesn’t have to be fancy!) 2. Set a time for snacks every afternoon (or morning and afternoon) so there’s not constant inquiry about snacking. Everyone knows when snacktime will be, and eats enough at mealtime to adjust accordingly. 3. Rotate snacks […]
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» Continue Reading…now sits one gallon of kombucha brewing and a jar of my salsa in the process of lacto-fermenting. It’s a bacteria wonderland over here on the kitchen counter! I’m new to both, but can confidently say that homemade kombucha is just as good, if not better, than store bought; and my first batch of lacto-fermented salsa was more flavorful than any unfermented salsa I’ve ever made. Not to mention all the flora. So, there you have it. A crunchy con mama in the making. What next? Sprouted wheat and sprouted spelt quinoa muffins? Yup. Been there done that. I cook from scratch most days, and with mostly all fresh, unprocessed ingredients; but with budgetary constraints, it’s been baby steps around here with all the other aspects of whole foods. How organic, pastured, unprocessed, sprouted, soaked, raw, free-range, grass-fed, unrefined, fermented, fresh ground, homegrown ARE YOU? do tell!
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» Continue ReadingIf a veggie could impart a main-dish quality and pasta-like satisfaction, spaghetti squash would be that vegetable. And what’s even better, this dish takes 15 minutes to cook, and a few minutes to throw together. Since this winter squash keeps for months uncut, keep one around for last minute meal ideas or a quick side dish. Serve it up warm or cooled–it’s delish either way! Grecian Spaghetti Squash 1 large spaghetti squash 1 large clove garlic, pressed or minced Extra virgin olive oil salt and pepper 1/2 cup sundried tomatoes 1/2 cup kalamata olives 1/2 cup crumbled feta cheese Pierce the squash 5 or 6 times with a fork. Microwave on high for 15 minutes, or until skin of squash is tender. Carefully cut open squash, remove seeds, and with a fork, remove all stringy squash flesh into a bowl. Add a quick drizzle of EVOO. Add the freshly minced […]
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» Continue ReadingRight around this time each year, I get a yearning for nightly grilling. Summer nights sound so appealing already. Do you get this way too? The Preacher’s dad, my dear father-in-law, gifted us his specially formulated blackening spice mix at Christmastime. A dusting of this fragrant mixture transforms fish and meats alike. A ubiquitous, modest chicken breast starts tasting a bit like something served up at the neighborhood bistro when “blackened” on the grill, and served over a crisp cobb salad. And because he’s a generous kind of guy, Dad is sharing his recipe with all you lovelies today…enjoy! Cajun Dust Blackening Spice Mix 4 tablespoons paprika 3 tablespoons black pepper, coarsely ground 3 tablespoons basil, dried (flakes) 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons oregano, dried (flakes) 2 tablespoons cayenne pepper 2 tablespoons white pepper 2 tablespoons thyme, dried (flakes) 1 tablespoon chili powder 1 teaspoon […]
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» Continue ReadingIndulge me one more post about my latest culinary craze, won’t you? After serving numerous breakfast versions of Dutch Baby–dusted with powdered sugar, smothered with mixed berries, engulfed in whipped cream, or dripping with bacon maple syrup–I found myself in need of a quick lunch option one day last week. Turns out that Dutch Baby is just as delightful savory as it is sweet. Place your skillet or baking dish in cold oven, and bring to 475F. 3 eggs 3/4 cup flour 3/4 cup milk 4 Tbs. butter In a blender, combine eggs, flour, and milk. Blend on high for 30 seconds or until frothy. When oven is to temperature, put your butter in the skillet with some diced onions. Return skillet to the oven until butter melts and is brown (2-3 minutes.) Sprinkle a cup of shredded cheddar to melted butter in pan. (I’m sure feta, swiss, and any other […]
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» Continue ReadingThe Preacher celebrated 39 years earlier this month. We started his morning off with a breakfast he says he’ll never forget: Dutch baby with bacon maple syrup and cheesy eggs with roasted green chile! A dutch baby is sometimes called a german pancake. It’s crisp on the edges and crepe-like on the inside. It’s so simple to make…but tastes at least twice the effort. The boys have decided that every Saturday morning should be a birthday breakfast. :) Dutch Baby with Bacon Maple Syrup (adapted from a recipe found in a recent William Sonoma catalogue) 1 cup heavy cream 1/4 cup powdered sugar, plus extra for dusting 3 eggs 3/4 cup flour 3/4 cup milk 1/4 tsp. vanilla 4 Tbs. butter 4 slices of bacon, diced 1 cup maple syrup Put a 10 or 11″ stainless steel (or any ovenproof saute pan) in a cold oven. Preheat oven to 475F. Make whipped […]
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» Continue ReadingI’ve always wanted to make homemade granola bars…and I finally did. I’m not sure if I’ll ever go back to store-bought. There are so many variations, but this is what we came up with for our family. I loved using the coconut oil, but you can also substitute with canola. The result was chewy, healthy, delicious granola bars the entire family loved! Let me know if you try them! 4 cups oats 1 1/2 cups crisp rice cereal 2 T. wheat bran 2 T. flax meal 1 cup brown sugar 1/4 tsp. salt 3/4 cup coconut oil 3/4 cup honey 1 cup shredded sweetened coconut 3/4 cup dried cranberries 1 cup semi-sweet chocolate chips 1 cup sliced almonds Mix until everything is moistened and fully incorporated. Press into a parchment lined 9×9 square baking pan. Bake at 350F for 30 minutes, or until top is lightly golden brown. Let cool […]
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» Continue ReadingIt’s Friday. Make grilled Nutella and banana sandwiches for breakfast, lunch, and or dinner. No one (under 10 years of age) will complain! Have a blessed weekend, friends! There is much sweetness to savor in life…
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» Continue ReadingHave you ever had the Moroccan Chicken Salad at California Pizza Kitchen? It is to die for. It is the perfect Fall salad with it’s roasted butternut squash, beets, and dates. It’s an odd combination of flavors at first sight, but oh.my.word. is it good! I put my own spin on it recently, with ingredients I had available (which did not include lettuce!), and thought it might be worth sharing here. And, yes…it may appear an unconventional (and annoyingly loose recipe), but…you guessed it–it’s worth a try! Lightly blanched green beans (I used frozen) Roasted beets, diced Roasted diced butternut squash Roasted diced granny smith apples Diced fresh granny smith apples Pecans or sliced almonds Diced dried dates Champagne vinaigrette Blanch, drain and chill green beans; set aside. Roast beets: Lightly coat in oil, wrap in foil, and roast in over at 375F for 45-60 min., or until tender. Cool, […]
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» Continue ReadingWhen we think about hospitality, we often forget breakfast as an opportune time for hosting family and friends. Whether you plan to wake up to a houseful of 6 or 16, doing the work the night before is always my preferred mode of operation. A make-ahead quiche, a pan or two of baked french toast, and a big bowl of fresh fruit, and you’ve got a lovely breakfast fit for the finest guests. Exactly the kind of folks I had over this weekend. Baked French Toast 1 loaf French bread, cut in 1 inch slices 8 eggs 2 1/4 cups milk 1 cup half-and-half cream 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 3/4 cup butter 1 1/3 cups brown sugar 3 tablespoons light corn syrup Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, and […]
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» Continue ReadingIt’s pretty much impossible to go wrong with tart apple and creamy caramel. Throw in some cream cheese and the turning of leaves, and you’ve got Fall bliss. Double batch of my caramel sauce 1 lb. Cream Cheese, softened 1/2 cup sugar 2 eggs 1 tsp. vanilla 1 extra serving graham pie crust (or 1 regular graham cracker pie crust plus six mini graham cracker crusts for extra filling) 1 granny smith apple: peeled, cored, and chopped 1 tablespoon flour 1 teaspoon cinnamon pecans for garnish Heat oven to 325°F. Make caramel sauce. Set aside to cool. Toss chopped apple with flour and cinnamon. Set aside. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Fold in apple mixture. Pour a thin layer of caramel at the bottom of each crust. Pour cream cheese mixture on top of the caramel and fill crust, leaving […]
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» Continue ReadingMany think of homemade mac and cheese as comfort food. I admit that I am not one of them. Spicy, nood-ly, soupy, fishy are some of the words that I’d use to describe foods I’d consider comforting. So when the boys were inspired to make baked mac and cheese with me, I decided to make one batch with leftover ham and freshly roasted green chile. I was converted. Green chile makes anything comfort food. I know most of you do not live in states where the aroma of roasted green chile lingers in the air this time of year. Check the frozen aisles of your grocery store for Bueno Roasted Hatch Green Chile, and if all else fails, buy the stuff in the can buy a plane ticket and come visit for the Balloon Fiesta coming next week! Baked Green Chile Mac and Cheese Adapted from recipe by Alton Brown 1/2 […]
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Hello, friend...I'm Ruth. Welcome to GraceLaced, where you will find my imperfect, but grace-filled musings on the Gospel, motherhood, crafting, art, domesticity, cooking, and the often-times overlooked joys of finding grace in the everyday of life. Read my full profile here.
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