“He satisfies your mouth with good things” Psalm 103:5
1 pound Ground Beef
28 ounces Tomatoes – Crushed
1 large Onion – diced
14 ounce Applesauce
1 pound Potatoes Wedges – petite
16 ounces Green Beans
2 tablespoons Sage
1 teaspoon Oregano
1 tablespoon Salt, Garlic, Onion Seasoning
2 tablespoons Butter
Caramelize onions with butter in soup pot over medium to medium-low heat, stirring frequently and scraping the bottom of pot, about 17 minutes. Remove onions to a bowl. Add ground beef, Sage and Oregano to pot, gently break apart and roll over till all brown, using medium-low heat, 10 minutes (I don’t drain the meat especially if lean). Then stir in tomatoes, applesauce, green beans and onions, keep on low.
Prepare potatoes: wash and cut to spoon size wedges, layer onto cookie sheet, sprinkle with Salt seasoning, bake in 450 farenheight oven about 45 minutes, turn over midway through.
Mix milk, rice, raisins and cinnamon together in a pot and bring to a boil, while stirring a bit. Lower flame, cover while stirring occasionally till rice is all softened, add a little more milk if needed, about 30 minutes. Add butter and let it melt in. Smash in banana leaving some lumps. Serve.
Cooking the rice in milk takes a lot longer than in water and the banana gives it a Caribbean feel. Adapted from cafedelites.com/easy-cinnamon-raisin-rice-pudding/
“Then he (King David) distributed among all the people, among the whole multitude of Israel, both the women and the men, to everyone a loaf of bread, a piece of meat, and a cake of raisins. So all the people departed, everyone to his house.” 2 Samuel 6:19 (NKJV).
1 Cup rice
2.5 cups chicken stock (plus some water)
1/2 cup frozen vegetables
1/2 onion – chopped
1 large garlic clove – chopped
2 tablespoons olive oil
Sauté chopped onion in oil until clear, add chopped garlic on top of onion, heat till garlic is soft. Add rice and chicken stock, bring to a boil. Lower heat to a simmer, stir in vegetables. Add enough water to cover the rice and vegetables. Simmer, while stirring occasionally for 30 minutes till all the liquid is absorbed and the rice is fluffy.
Season however you wish. My grandson loves rice like this with peas.
Adapted from Hershey’s Perfectly Chocolate Chocolate Cake recipe. So good, it reminds me of my sister and I baking chocolate cake early in the morning before anyone else was awake.
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon each of baking soda and powder
1 teaspoon sea salt
1 1/4 cup honey
1 cup milk (or a little less)
1/4 cup olive oil
2 teaspoon vanilla extract
1 cup boiling water
Heat oven to 350 degrees F, lightly coat baking pan/s with olive oil, then flour. Combine slightly beaten eggs, milk, honey, oil and vanilla. Stir in dry ingredients. Microwave 1 cup water and stir into bowl (will be a bit soupy). Pour into baking pan/s. Bundt pan takes 35 minutes. Insert toothpick into cake to check, it should come out clean.
For icing, you can drizzle plain yogurt on each piece and it’s still healthy, lol.
“For He satisfies the longing soul, and fills the hungry soul with goodness.” Psalm 107:9 (NKJV).
2 Boneless Chicken Breasts
2 Tablespoons Flour
Salt & Pepper
1 Teaspoon water
4 Ounces Breadcrumbs*
3 Tablespoons Olive Oil
4 Tablespoons Butter
2 Ounces Parmesan Cheese
4 Slices Mozzarella Cheese
4 Slices Provolone Cheese
3 Cups Tomato Sauce**
Slice breasts to make 4 slices. Heat frying pan with olive oil on medium-high heat, add 2 tablespoons butter. Dip each chicken slice first into a bowl of flour with salt & pepper, then egg & water mixture, then breadcrumbs, covering with each layer. Fry in pan about 5 minutes on each side. Add 2 tablespoons butter in the pan for the second two chicken pieces (my pan only fit two at a time). Put into baking dish, they will look golden brown and crispy. Add a mozzarella and provolone slice to each chicken breast, spoon tomato sauce over each one. Shake parmesan on top to make a layer. Drizzle olive oil over cheese. Bake 35 minutes, till cheese is bubble.
*Homemade Breadcrumbs: 2 slices of toast, put into a nutria-bullet. Pulse 30 seconds.
**Homemade Tomato Sauce: Add 2 tablespoons olive oil to a saucepan with 3 chopped garlic cloves and 1 teaspoon dried oregano. Sautee on medium heat till garlic is soft. Add 28 ounce can of Crushed Tomatoes. Bring to a boil on high heat. Lower heat and add 2 ounces of a good red wine. Simmer for 20 minutes.
Serve with angel hair pasts and buttered vegetables.
This was inspired from one of our honeymoon dinners!
“For He satisfies the longing soul, and fills the hungry soul with goodness.” Ps 107:9 (NKJV)
8 Potatoes (enough to cover the bottom of a 6 quart pot)
1 stick Butter (8 ounces)
1/2 cup Milk
1/2 cup shredded Parmesan Cheese
Salt & Pepper to taste
Put whole potatoes in 3 quart pot, add enough cold water to cover them, put lid on pot and cook on high heat. Bring to a boil and remove lid. Continue cooking till soft, test by putting a fork through the largest potato, if it goes through easily and potatoes begin to crack, they’re done. Drain hot water and transfer potatoes to a plate, let cool slightly. You can pour cold water on them under the faucet to facilitate the cooling. Wash the pot to reuse, peel potatoes and add back to pot. Mix in the butter, milk, parmesan cheese and salt & pepper while mashing potatoes. I used an electric mixer the last time.
I just saw a friend make these with parmesan cheese and an enormous amount of butter! She said her father used to use chicken fat until they heard that was bad for you, so they replaced it with the cheese.
My cousin used to warm the butter in the milk in a separate pot before adding to the potatoes. She also added olive oil to everything she made.
Some people add sour cream, too and leave the skins on. It’s your choice, just add a little liquid at a time to get the right consistency. Leftovers can be reheated in a frying pan with olive oil and butter.
“May the favor of the Lord our God rest on us; establish the work of our hands for us– yes, establish the work of our hands.” Psalm 90:17 (NIV).
2 ripe bananas
1 cup frozen strawberries
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons olive oil
1/2 cup wheat flour
1/3 cup honey
3 tablespoons softened butter
2 tablespoon brown sugar
1 tablespoon flour
Beat egg slightly in large bowl, mix the rest of the ingredients in till all are equally wet. Spoon into an oiled, 8×8 inch square pan. Cut topping ingredients with a knife in a separate bowl to form small balls, layer on top of cake. Bake at 350 F for 35 minutes.
Heat olive oil on low in large skillet. Add garlic, stir as it softens for about 10 minutes. Stir in the rest of the spices, add the chicken pieces, cover them with the spices, brown on all sides, tossing for about 15 minutes. Stir in the coconut milk, then peas. Cover and heat through, ensuring the chicken is thoroughly cooked, for about 10 minutes. Serve over rice.
*** This is adapted from an old curry recipe that I found on the internet! Only in the past few years have I been using ready-made curry powder, “Wild Oats” organic brand. Also, if using chicken on the bone, cook with the bones in, and remove before serving, they should fall right off. Use any combination of spices to your taste.