-
5 Comments» Continue Reading…is through a Chinese hole in the wall. My six guys took me out for Chinese for Mother’s Day. We so rarely go out for Chinese because it can be quite expensive. The Preacher claims that it’s because he prefers my Chinese cooking. Either way, going out to a Chinese restaurant is a treat. The Preacher took me to our favorite spot–one that lacks in ambience (often the best indicator of fantastic fare), but serves up the real deal. This little spot offers a menu in English, but has a wall lined with sheets of paper announcing offerings in Mandarin. Better Chinese could’ve only been had if I was eating with my mom in sunny California. But this year, being with my sweet brood of boys with family style cooking…was home enough for me. This is what I order when I’m not cooking: Dumplings (Jiaozi) with Chinese Chives (You can […]
-
» Continue ReadingEverything beautiful about Easter, everything alive and fresh…everything joyous and cheery about the celebration on Sunday…is on account of the pain, the suffering, and the price paid on Friday. In anticipation for what Sunday brings for family and festivities, let us not fill today with mere cooking and cleaning preparations. May we be mindful of what the great mercy and sovereignty of God accomplished on the cross, that we may call this day–indeed–Good Friday. A Spring Salad for Easter Sunday -organic spring mix -organic baby spinach -fresh strawberries, hulled and sliced -trimmed fresh asparagus, steamed until tender but crisp (about 8-10 minutes), then sliced diagonally -red onions, thinly sliced -cucumbers, thinly sliced -crumbled feta cheese -sliced almonds -Raspberry Vinaigrette, Balsamic Vinegar + Oil, or my fave: Ken’s Lite Raspberry Walnut Vinaigrette Toss altogether. Everything beautiful, everything fresh, everything cheery…because we’ve been given the gift through which all things can be […]
-
» Continue ReadingWe love artichoke around here. Every last one of us. Some like the sauce perhaps more than they like the artichoke, but either way, I have to plan for one artichoke per person for ultimate dipping satisfaction. If you are new to the artichoke experience, I’ve whipped up a pretty simple visual tutorial here, complete with my “Special Sauce” formula, to give you a incentive to try. Enjoy.
-
» Continue ReadingI do love Spring, and the flavors that accompany the arrival of crocus, daffodils, and tulips. While I rarely need an excuse for the luscious combination of lemon and meringue, this is the perfect cake for any occasion…or perhaps your family’s Easter celebration in just a few weeks? Oh…and, there will be another special celebration going on around here in a few weeks–in case you just need to have a reason to make one of my favorite things. Strawberry-Lemonade Meringue Cake Adapted from Martha Stewart’s Lemon Cake Baker’s Joy, or other oil + flour spray for pans 1 cup butter, room temperature 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon zest 2 cups sugar 2 large eggs plus 3 large egg yolks 1/4 cup plus 2 tablespoons fresh lemon juice 1 cup low-fat buttermilk 1 lemon, thinly sliced and […]
-
» Continue ReadingYou might think I have an obsession with eggs after this post, this post, and this post. Can you really blame me? It is the simplest and most versatile thing in the kitchen! This may be old news to you, but you can actually make perfectly basted eggs at home…not fried…but gorgeously basted over-easy, over-medium, or sunny side up. Without frying. That’s just too good not to share. Perfectly Basted Egg Step 1: Start with fresh eggs. Make one or two at a time. Step 2: Spray non-stick pan with cooking spray, and heat at medium high heat. Have a teaspoon of water ready. Step 3: Gently place eggs in heated pan. Step 4: Add the one teaspoon of water to the eggs, and place tightly fitted lid onto pan. Step 5: Keep lid closed for 45 seconds for over-medium, a tad less for over-easy, a tad more if you want […]
-
» Continue ReadingHave you heard of farro? I hadn’t either until I purchased a bag of Organic Italian Pearled Farro from Costco last week. Farro is an ancient grain that originated in the Middle East, but is now primarily grown in Italy. Some argue that farro is the same thing as spelt, but mimics the flavor and texture of barley. Trendy culinary circles are showcasing this protein-rich grain in mediterranean salads and richly flavored risottos. Most recipes I found paired farro with flavors of butternut squash, balsamic vinegar, and goat cheese. I chose to take it one step further. I figured that if you’re going to work with such complex flavors and textures, you might as well go all the way. All the way in this case meant the addition of kale and figs. While I was confident of this union, I was also confident that I would fall out of favor with one […]
-
» Continue ReadingHow could a mom of boys not stop in her tracks to read these taglines to a cookbook: “Feeding Men & Boys” and “Recipes, Strategies & Survival Techniques–Bringing Back The Family Meal.” Lucinda Scala Quinn, author of Mad Hungry, had me at “Feeding Men & Boys.” Men eat differently from women–they eat more, they eat constantly, and they eat passionately…but feeding them well is what many of us love to do and few jobs feel as satisfying. It’s what keeps them healthy, keeps them happy, gives them some of their fondest memories, and teaches them to cook. More than a collection of recipes, Mad Hungry gives inspiration and instruction (to new and seasoned cooks) to the art of cooking for family. As a mother of boys, Lucinda lovingly gives insight to both the logistics and the rewards of including boys in a family-centered culture of cooking. Boys and men who […]
-
» Continue ReadingI’m starting to build a repertoire of recipes that will feature the bounty of home-grown veggies I’m hoping to harvest this coming summer. It’s not too early to dream, is it? Zucchini is always a faithful producer in the garden, but often gets overlooked by summer’s end when creativity grows tired. Whet your tastebuds now for zucchini, and you will be more than eager to get those seeds in the ground in a few short months! Stuffed Zucchini with Marinara 4 medium sized zucchini 1 lb. pork, or turkey sausage 1 egg 1 cup bread crumbs, w/ Italian seasonings 1 clove garlic, minced 1/2 cup grated parmesan cheese 1 large jar of marinara sauce 1 package (approx. 16oz) dried whole wheat spaghetti* Preheat oven to 350F. Cook spaghetti as directed; drain, and place in a 9×13 baking dish sprayed with non-stick cooking oil. Set aside. Trim both ends of zucchini […]
-
» Continue ReadingI have a little book review for you today. I’m usually not much for writing book reviews (way out of practice!), but with this one, I felt I ought to give some reflection and response. After receiving a rave recommendation from our well-loved pediatrician, I checked out In Defense of Food: An Eater’s Manifesto, by Michael Pollan, from the library yesterday. I’m writing about it today because it took me exactly four hours to devour the 200 page book in one sitting. I love that Pollan has a simple message, which he delivers with common sense and thoughtfulness. While he does not write from a Christian world-view, every argument he gives for the consideration of food and our eating habits points remarkably to the evidence of a Master Designer…the Creator of the human body and human existence. The book begins with the simple thesis: Eat food. Not too much. Mostly plants. […]
-
» Continue ReadingI will readily admit that I do not enjoy baking, due in part, no doubt, to an unimpassioned sweet tooth. I’d much rather fix a rack of lamb than bake cookies any day. However, my boys understand the language of love spoken through the efforts of sweet treats that emerge from the kitchen more than they do from a well-crafted Greek salad. Pity, as I do make a mean Greek salad. For those of you who can’t resist baking on Valentine’s Day, here’s a confection sure to bring a smile to your little loves underfoot, and perhaps to your Valentine. Don’t bother offering me one, thank you. I’ll take a rosy piece of seared Ahi if you’ve got any. Happy Valentine’s Day! Red Velvet Whoopie Pies Cookies 1 box Devil’s Food cake mix 3/4 cup water 1/2 cup vegetable oil 3 eggs 2 tablespoons red food color 1 box (4-serving […]
-
» Continue ReadingIf it’s cold outside in your neck of the woods, and your fridge and pantry are stocked with mere budget-friendly grocery staples, this is what you should make tonight for dinner. It’s not fancy, or completely authentic (without the lamb), but boy, is it satisfying and easy on the budget. Double or triple the recipe, and make several pans in one afternoon. One to serve, one to freeze, and one to give to your quiet neighbor across the way. Shepherd’s Pie is always greeted with warmth and welcome. Shepherd’s Pie 4 large potatoes, peeled and cubed 1 tablespoon butter 1 cup sour cream a bit of milk for consistency salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1/4 cup ketchup 3/4 cup beef broth 5 cups frozen peas/veggies, thawed a couple squirts of worchestershire […]
-
» Continue ReadingIn honor of Chinese New Year today, I thought I’d post my recipe for Hot and Sour Soup. As a staple in all Chinese restaurants and homes, there are infinite ways to prepare this satisfying tradition. My parents never used recipes, or wrote anything down while they cooked. That explains a lot about me, I know. I grew up knowing this soup by taste, by smell, by texture, and have always reproduced it in my kitchen accordingly. It was not until my friend Susan recently requested a cooking lesson, that I actually recorded (approximate) measurements for the ingredients. Don’t be deterred by the ingredients–a visit to your Asian market will lay your fears to rest. It’s so simple to make, you may never stop for take-out again. Just thank Susan. 1/4 c. dried black fungus (rinsed and reconstituted in warm water) handful fresh enoki mushrooms (cut off root ends and […]
Welcome!
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.
Sponsors
Please take a moment to visit the kind sponsors of GraceLaced. Please contact me if you are interested in more information about advertising.
Affiliated
Share GraceLaced
Find Me Here
Recent Series
