The earth is the LORD'S, and all it contains, The world, and those who dwell in it. -Psalm 24:1
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When it comes to breakfast, I think I could be a Spaniard. Several years ago, The Preacher had the opportunity to visit good friends in Spain. Of all the things he shared with me after returning home from the trip, THIS delicious breakfast from the Catalan region of Spain was the first. Paired with a cup of cafe con leche, pan con tomate offers a bit of comfort for the ol’ wanderlust that still beats in this heart. Pan Con Tomate (Crusty Bread with Tomato) 1 loaf of rustic bread fresh tomatoes, pureed fresh cloves of garlic, peeled olive oil salt and pepper Slice the rustic bread to fit your toaster. (You can also use a broiler, toaster oven, or even a grill.) Rub a clove of garlic over the crusty toasted bread. Drizzle bread with a bit of olive oil. Spread a spoonful of pureed fresh tomatoes on top […]
The 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 […]
I’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 […]
I have a confession: I really dislike making Christmas cookies and treats. A roast or a stout stew, yes, but a couple dozen cookies can easily slay me. I marvel at the amount of cutely and carefully packaged homemade cookies, bon bons, brittles, and mini-loaves of breads that arrive at my house this time of year. It’s always a glorious outpouring of love in little tins, boxes, and baggies. If it were possible for me to put a bow on some seared ahi tuna, I may be in business, but cookies and treats….I just can’t seem to pull them off. Despite all this, I am enamored with the “idea” of holiday baking and sweets. A friend of mine made this comment the other day on her Facebook status: “Sometimes [reading blogs] makes me feel like every other mother is frolicking through the kitchen with laughing babies following behind and they […]
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It’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…
Have 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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When 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 […]
It’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 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 1/4 inch crust […]
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