Homemade Ricotta Cheese & Ricotta Pie

This

Made This

Have you ever thought about making homemade ricotta cheese? I'm sure with everything that goes on in your day, homemade cheese is not on the top of the to do list. I felt the same way until I had a slice of homemade ricotta cheesecake made with homemade ricotta cheese. I knew right after the first bite that I was going to be making a batch of ricotta cheese that week. After finding out how easy the recipe was, it was now a top priority. When a ricotta pie was requested, I just knew it was meant to be! I had all ingredients on hand and within a half hour I had delicious ricotta cheese. That's it 30 minutes to cheese. Glorious Cheese! The only draw back is that the cheese needs to sit overnight in the refrigerator. When I have a recipe that needs ricotta cheese I will be taking the time to make my own. However, I  amazed  myself when I went searching in my never ending collection of cookbooks and could not find a single ricotta pie recipe. Not one. Only for ricotta cheesecake and the request was for a pie. I was more than happy to search the Internet and came across another blog that I like called www.the parsleythiefcooks.com, and guess what? There it was "Easter Ricotta Pie." I followed her recipe and it was absolutely amazingly scrumptious. This pie was so easy to throw together. Of course it had to be, since it was adapted from her grandmothers recipe. When the recipient of this pie had a bite, the response was "the best ricotta pie ever!" Two things that I love about cooking and baking is how you can take simple ingredients, or when you open  your refrigerator/pantry doors and you start transforming them into a meal that comforts your family. The second is seeing the complete pleasure and happiness in those that I feed whether it be my family, friends or strangers.

Is it not wonderful how things in creation are transformed, the Caterpillar that changes to a butterfly, Chameleons that change their color for protection, leaves on the trees that transform from lush greens to vibrant autumn colors that grace many mountains in the Northeast, tadpoles that become frogs, and we too can be transformed, 2 Corinthians 3:18 And we, who with unveiled faces all reflect the Lord's glory are being transformed into his likeness with ever-increasing glory, which comes from the Lord, who is the Spirit. For the believer, becoming Christ like is an ongoing transformation. Each and every day is a choice we make to do as Christ would have us. Renewing our mind with scripture and spending time in prayer is a great place to start. Letting Christ be our example in our day to day routine such as in our speech, actions, where we go, how we spend our time. I hope that today finds us being transformed in being more like Christ. 

Homemade Ricotta Cheese-

Ingredients-
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3-4 Tablespoons lemon juice

Directions-
Line a large fine mesh sieve with cheesecloth and place over a large bowl.
Slowly bring milk, cream and salt to a rolling boil in 6 quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, reduce heat to low and simmer stirring constantly until curdled. May take about 10 minutes or so. Once mixture starts curdling well, pour into lined sieve and let drain for 1 hour. Chill covered in refrigerator. Will keep up to 2 days in refrigerator.



Homemade Ricotta Pie-
adapted from www.theparsleythiefcooks

Ingredients for crust-
3 cups flour
1 teaspoons baking powder
pinch of salt
2 sticks unsalted butter softened
1/2 cup sugar
zest of 1 orange
2 eggs
2 egg yolks
plus one additional egg for brushing the top of the pie

Directions-
Whisk together the flour, baking powder & salt in a mixing bowl. Set aside. Cream the butter & sugar until light & fluffy about 4 minutes. Add the orange zest and beat for another minute. Add the egg yolks, then the whole eggs, beating after each addition & scraping down the sides of the bowl as needed. With mixer on low slowly add the dry ingredients & beat until just combined. Dump the dough out onto a well floured work surface and shape into a ball. Divide into 2 balls one slightly larger than the other. Shape into disk, wrap in plastic & chill for 1 hour.


Ingredients for filling-
1 pound ricotta cheese (part skim or whole)
1/2 cup sugar
1/4 teaspoon ground cinnamon
3 eggs
1/2 cup semi sweet chocolate chips

Directions-
If using store bought ricotta cheese, place ricotta in a colander and set over a bowl, cover w/plastic wrap and leave in the refrigerator to drain overnight.

Transfer the drained ricotta to a mixing bowl. Add the sugar & cinnamon stir until combined. In a separate mixing bowl beat eggs lightly. Add them to the ricotta mixture and stir. Fold in the chocolate chips.

Preheat oven to 350 degrees. Take the larger of the two doughs and roll out about 1/8" thick round. Carefully fit it to a 9" deep dish pie plate. Pour in the filling. Roll the second disc of dough out and cut into strips. Arrange the strips over the top in a lattice pattern. Crimp & seal edges. Brush crust with the beaten egg. Bake for about 1 hour until the crust is golden brown. Remove and cool on rack completely. Store in refrigerator. Serve slightly chilled by taking out of refrigerator about a 1/2 hour before serving.


Eat Well, Sonya

French Onion Soup

Is is not wonderful how the humbleness of a vegetable, the onion, can turn into an amazingly delicious soup. French onion soup is one of my favorites. I love that it only requires just a few ingredients for a whole pot of goodness. When there is only onions, bread & cheese, make soup I say! My Aunt use to make this for me when I would visit her. I can remember to this day the little crocks she served it in and how quickly a warm and delicious dinner came together. A meal shared at her table in the kitchen in what I thought was "The Big City!" To this day, I always check out the menu when at a restaurant, looking for French Onion Soup. I seem to want to try it every where I go, just to see if it measures up to what I had with my Aunt. There are tons of variations, but I pretty much stick to her recipe and tweak it just a bit combining ingredients from a cookbook my sister bought me, "The French Country Table," simple recipes for bistro classics by Laura Washburn. Her fresh fruit tart is amazing and most of her recipes require a small list of ingredients. Classic country French food and rustic Italian is what I love. A little of her and me. I usually make a pot of this soup, laddle into the soup crocks, top with toasted french bread, some cheese and place under the broiler for a few minutes. However, may I suggest that if you are using your oven for other things and have some room, by all means, throw a pan of onions in and let them roast until soft and slightly brown. You can cool them, refrigerate and be well on your way to dinner for the next day. This is also great for a get together with many guests, you can easily double the recipe, toast your bread slices, place them on the broiler pan, top with cheese and melt for a few minutes. Each guest can laddle their own soup and top with the cheesy bread slices. I was beyond thrilled when a friend surprised me with these soup crocks. I just love them. I could easily find myself making a collection of soup crocks. Since my family is not big on onions, the four I have make the perfection collection. 

Matthew 11:28-30 Come to me all you who are weary and burden, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light. 

The days when I feel heavy hearted & filled with burdens of one thing or another, I seem to forget that if I release them to God, I find peace and a lightness that only He can lift from me. I must not forget that He only is my source of love, joy, peace, patience, gentleness, goodness, faithfulless, kindness & self-control.

French Onion Soup -

Ingredients-

3 cups sliced onions ( I use a combination of regular & sweet) large just about 3 pounds

1 Tablespoon olive oil

2 Tablespoons butter

2 cloves garlic crushed

1 Tablespoon flour

2 cans (10 1/2 oz) beef broth (use the one with no msg & low sodium)

1 1/2-2 cups red wine

1 teaspoons worchestershire sauce

1 bay leaf

2 springs of thyme

1 loaf of french bread sliced 

1 1/2 cups grated cheese, Swiss, Gruyere, Pravalone, Mozarella or a mix

Directions-

Saute the onions in butter and olive oil for about 30 minutes on low heat. Add the garlic and flour stirring for about 1 minute. Add the stock and wine, bay leaf and thyme. Season with salt & pepper, bring to a boil for about 20-30 minutes. Before serving, preheat the broiler. Put the french bread slices on baking sheet and broiler till just lightly brown. Leave broiler on. Ladle soup into oven proof bowls and top with a few slices of toasted bread. Sprinkle generously with cheese and cook under the broiler till cheese is melted and bubbly..

Eat Well, Sonya

Busy Day Cake

Don't you just love the name of this cake? "Busy Day" I have been making this cake since I was in elementary school. It was one of the first things I learned to baked from the Better Homes and Gardens cookbook that my mom gave me. I often imagine that it got it's name from homemakers that were so busy with housework, chores, working, errands, that they wanted a quick, easy dessert to throw together for after dinner. This is it! Over the past 20 years my cooking and baking has evolved to the love of simple ingredients that make delicious food. This recipe is one of them. Another short list of ingredients that is whipped up in a matter of minutes and baked under 30. You probably already have everything you need. I find that when I use the best ingredients that I can afford, my recipes taste that much better. This cake is absolutely delicious with a sprinkling of confectioners' sugar, or frosted with your favorite frosting, and even better in the summer with fresh picked berries and some homemade whip topping! It's one of those desserts that like a great pair of jeans, can be dressed up or down. I am admitting that after I made this cake, I had an urge, yes an urge from where I don't know, but I put a piece in a bowl and poured some milk over the top! I really can't believe I was doing this, but with one bite, another, and another, I was hooked and ready to pour milk over the rest of the cake and devour it. I never wanted to try milk over cake, ever. Milk is suppose to be in a cup, to be drunk with the cake. After watching my husband's family do this for years, I have now crossed over to their side. It was absolutely delicious. This warm slice of cake soaking up the milk, tasting like a Snickerdoodle cookie. With just the right ratio of milk to cake there was  no sogginess at all, just pure wonderful deliciousness all in one bowl! Cake will never be the same. Trust me you have to try it. I hope that even among your busiest days, or on the days when you have some down time, you take the time to make this cake. You can never be to "busy" for Busy Day Cake! Our oldest son thinks this should be an Every Day Cake!! and it just might, they ate it all in one sitting.

Busy days. This verse in Joshua 3:9 got me thinking, Joshua said to the Israelites, "Come and listen to the words of the Lord your God. "Come and listen." Are our days too busy and filled with too much to do, places to go, people to see, never ending list that we forget to come and listen. How do you come and listen?, Psalm 5:3 says that In the morning, O Lord, you hear my voice; in the morning I lay my requests before you and wait in expectation. I love how it says "in the morning you hear my voice" before your day starts and gets busy. Starting your day alone with God, quietly, laying your requests, praising Him, giving thanks and listening for His voice with expectation that He is going to respond. Let us not get so busy that we forget that This is the day that The Lord has made!

Busy Day Cake 
(Better Homes and Gardens Complete Step by Step Cookbook) What is great about this cake is that you can make it your own. Change out the extract for lemon, orange or almond. Add some grated lemon or orange zest. How about a dash of nutmeg, cinnamon, allspice whatever mood you find yourself in.

Ingredients-

1/3 cup unsalted butter
1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1 1/2 teaspoons vanilla

Directions-

Grease & flour a 9x9" square cake pan. Preheat oven to 375.

In mixing bowl add butter, flour, sugar, baking powder and salt. Add 1/2 the milk, egg and vanilla. Mix well and beat for 2 minutes. Scrape down the sides and add the rest of the milk. Beat for 2 minutes more. Turn into prepared pan and bake for 25-30 minutes, until tester comes clean. Cool and sprinkle with confectioner's sugar, frost with your favorite frosting. During the peak berry season, top with fresh berries and a dollop of whip topping, or place a piece of cake in a bowl pour some milk over the top and enjoy a sweet moment.

Eat Well, Sonya

Happy Easter, and Oh My Lemon Meringue Pie!

Easter is one of my favorite Holidays. I do remember our Easter's growing up. Mom would make my sister and I matching dresses and some of them where crocheted. Just gorgeous. My sister and I for many years always had matching outfits, and my brother was dressed in a color that matched as well. We had a huge breakfast at Grandma's, sometimes an Easter egg hunt and the best Easter baskets ever. Then after Easter service where the everyone was dressed to the nines, we would have Easter dinner at Grandma's. I think lemon meringue pie is the quintessential dessert for Easter. Big pillow puffs of meringue, which I love to eat right off the whisk and a bright, very lemony, I mean where your cheeks pucker in a bit and Hello lemony tart flavor. I like my lemon meringue pies more on the tart side with just a touch of sweetness. Our Mom would make one every Easter and Thanksgiving. Her pies where masterpieces. The crust was always perfect, and she would make these beautiful individual meringue puffs. I remember her taking a cookie sheet placing a piece of foil over it and marking out six 4" circles on the foil. She would lightly spray it with cooking and spray and then fill each circle with the meringue, making them tall and full. They would get baked just till the peaks were getting brown and then she would pull them from the oven. Once the crust and the filling were cool, which I never did ask why she never made her filling from scratch, but always used the Jello pudding and pie filling, she would fill the crust and gently remove the meringues and place them on top of pie. I haven't followed in her steps, except for making the crust from scratch. I do make my own filling and top the entire pie with meringue. I like it when you don't see the lemon filling and your guest are wondering is it lemon, grapefruit, key lime chiffon, etc, etc.... I do know one thing is that Mom's pie was delicious and there were never any leftovers. She was an amazing cook and baker among many other things that she did well. There is no doubt about how fun Easter is with dying eggs, baskets, dressing up, baking and enjoy a meal with family & friends. More than all of that, with Spring and the rebirth of all things greens, we too can have a rebirth, because Amen, and Praise The Lord, Jesus was victorious over death! Have a blessed Easter!

The Easter story continued- Matthew 28:1-7 After the sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came  down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: He has risen from the dead and is going ahead of you into Galilee. There you will see him. Now I have told you." 

I just love that "is going ahead of  you into" Do you ever hear little ones say, "you go or you do it first?"Well, my friends, Jesus is ahead of us first, he has already gone there, waiting for us, we just need to follow.. 

Lemon Meringue Pie 

(Fresh Every Day by Sara Foster)

Ingredients-

1 1/2 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

1 teaspoon lemon extract (for that extra lemony flavor)

3 lemons (grated zest of 2, juice of 3)

6 large eggs, separated

4 Tablespoons butter cut into pieces

1 pre-baked pie shell (use your favorite recipe or if your not into making crust, a frozen pie shell or the refrigerated dough works just as well)

1/4 cup confectioner's sugar

Preheat oven to 375 degrees. 

Combine the sugar, cornstarch, salt, lemon extract, lemon juice and 1 1/2 cups of water in a heavy bottomed saucepan placed over medium heat and stir to combine. Stirring constantly until the mixture begins to boil 6-7 minutes, and continue to boil, stirring until it is thick and glossy for about 1 minute more.

Lightly beat the egg yolks in a small mixing bowl and then whisk 1/2 cup of the hot sugar mixture into egg yolks  until smooth. Pour the warmed egg mixture back into the saucepan with the remaining sugar mixture and whisk constantly over very low heat for about 4 minutes, until it thickens to the consistency of pudding. Be very careful not overcook the custard, it will curdle if it is cooked to long over the high heat. 

Remove the custard from the heat and whisk in the butter and the lemon zest, and pour into the pre-baked pie crust. 

To make the meringues, place the egg whites in a mixing bowl and beat for about 1 minute until they begin to thicken. Increase the speed of the mixer to high and continue beating until the egg whites are frothy. Add the confectioners' sugar and beat until the whites form soft peaks. The peaks will hold their shape when you lift the batters out of the bowl.

Spread the meringue over the filling touching the sides. Hide the filling with the meringue!!

I like to make swirls and peaks with the back of the spoon. Bake the pie on a center rack in the oven for 10-12 minutes, just till the peaks are turning brown. Cool for at least 1 hour before serving. 

Eat Well, Sonya

Show me your Glory!!!

Daffodils reaching for the sun.

Daffodils starting to open!

I had asked God one morning to "Show me His Glory!" I am trying to get in the habit of asking to see Him in the most unexpected places. Sometimes we are aware of him when it's right in our face, but for us to stop and really look, to search like we are looking for hidden treasure is where He will surprise us. Since we have been blessed with early spring and almost summer like weather, I was out doing a walkabout of our yard. Yes a walkabout! Have you ever done this yourself? I started to do this shortly after we moved in our home. I observed my Mother-in-law in the spring, summer and fall just walking about the perimeter of their lake property. I often wondered what she was looking for or thinking about. Was she looking for bunny nests, dropped bird eggs, where to plant flowers, what to prune, rocks that need to be re-stacked, repairs that needed to be done from the winter. I start at one corner of our property and slowly work my way around. This is when I find myself looking for the bunny nests that we have been blessed with since we moved in, picking up scraps of unused materials that birds do not use for their nest, checking out the house and looking to see what needs to be repaired and just observing just as she did.

As I was coming upon the left side of our front steps, there His was! Daffodils, no way!! There has not been one blooming daffodil in this spot since we moved in 9 years ago. It's like someone just planted these bulbs in a perfect circle. Just amazing. We had a small row of them by fence, but they never got more than 4" tall, no blooms then they stopped coming up all together. I love daffodils, who doesn't, one of the first to break thru the ground in Spring. Rebirth, joy, happiness, farewell to winter. I see those stems just reaching as straight as they can toward the sun. I too need to keep myself reaching towards the Son. If in full bloom for Easter Sunday, they will make a nice addition to our table. I was in search for God's glory and there he was right at my front door! Matthew 7:8 For everyone who asks receives; he who seeks finds and to him who knocks, the door will be opened. I can only imagine what Mom's walkabouts are like now. Talk about treasures...I am looking forward to my next walkabout at the lake.

The Easter Story Continued-Matthew 27:57-65 As evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph took the body, wrapped it in a clean linen cloth, and placed it in his own new tomb that he had cut out of the rock. He rolled a big stone in front of the entrance to the tomb and went away. Mary Magdalene and the other Mary were sitting there opposite the tomb. The next day, the one after Preparation Day, the chief priests and the Pharisees went to Pilate, "Sir," they said, "we remember that while he was still alive that deceiver said, "After three days I will rise again." So give the order for the tomb to be made secure until the third day. Otherwise, his disciples may come and steal the body and tell the people that he has risen from the dead. This last deception will be worse than the first. "Take a guard," Pilate answered. "Go, make the tomb as secure as you know how. So they went and made the tomb secure by putting a seal on the stone and posting the guard.

I can't believe you made that cake! Baking with Nicole.

Nicole and I finally got together to make this cake and yes, the recipe name is correct. We can't believe WE made this cake! We were hoping to post this in February for Valentines, but with sickness and schedules we just couldn't hook up. However, chocolate and strawberries are not just for February and Valentines. This cake is absolutely gorgeous and would be a delightful dessert for any occasion, especially with Easter and Mother's day just around the corner. It looks really complicated, but actually it's pretty easy. We took our time baking and assembling over the course of two days. We baked the cake one day, and the next day we made the frosting and chocolate chard's. Putting it all together was the fun part. You could easily use just one chocolate for the chard's and mix up the berries would still result in a  beautiful cake. I'm thinking white chocolate chard's and blueberries for the fourth of July. The recipe came from one of Nicole's favorite cookbooks, Baking made easy by Lorraine Pascale. I like my frosting on the soft side and removed it from the refrigerator about an hour or so before serving. It is delicious all by itself and really does not need any adornment. Feel free to use your own favorite cake recipe. It doesn't have to be chocolate, yellow or white would be equally delicious. We've started a binder to keep track of all the recipes we are making together. We have fun in the kitchen, we bake, sample and go out for lunch. A young foodie who understands the passion and language of food. How cool is that. You too can make this cake!


Easter Story Continued-Matthew 27:51-55 At that moment the curtain of the temple was torn in two from top to bottom. The earth shook and the rocks split. The tombs broke open and the bodies of many holy people who had died were raised to life. They came out of the tombs, and after Jesus' resurrection they went into the holy city and appeared to many people. When the centurion and those with him who were guarding Jesus saw the earthquake and all that had happened, they were terrified, and exclaimed, "Surely he was the Son of God!" Many women were there, watching from a distance. They had followed Jesus from Galilee to care for his needs. Among them were Mary Magdalene, Mary the mother of James, and Joses, and the mother of Zebedee's sons.



I can't believe you made that cake!

Cake ingredients-

7 oz butter softened
7 oz caster sugar ( I used regular sugar)
4 eggs
5 oz plain flour
2 1/2 oz cocoa powder
pinch of salt
2 teaspoons baking powder

Directions-

Preheat oven to 350 degrees.

Grease & flour an 8" in round cake pan. Cream together the butter and sugar until they are pale. Add half the eggs and half the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two. Pour into your prepared pan and bake for about 30-40 minutes. (Our cake took just about the whole 40 minutes.) Bake until a toothpick comes out clean. Leave to cool in the pan. We left ours to cool and went out for lunch. When they were cool enough I covered with foil and left out overnight.


Butter-cream frosting ingredients-

9 oz softened butter
1 lb 2oz icing sugar (confectioners')
3 1/2 oz good dark chocolate (we used Nestle's dark chocolate chips) melted and cooled
just a splash or two of half and half to thin as needed

Directions-

Place the butter and icing sugar in a bowl and beat until the mixture is fluffy. You might need to add some half & half or milk just to help it mix well. Add the cooled melted chocolate and beat until all well combined.

Chocolate chard's-


4oz white chocolate melted
4oz milk chocolate melted
9 oz bittersweet chocolate melted

We made the chocolate chard's in between making the frosting and frosting the cake. Melt each chocolate in separate bowls using the microwave in increments of 20 seconds. Stirring until smooth.
On a cookie sheet, place a piece of wax paper and drizzle the white chocolate all over, refrigerate till harden about 10 minutes or so. Take out of refrigerator and drizzle the milk chocolate over the white, refrigerate for another 10 minutes or so or until harden. Take pan out of refrigerator and spread the bittersweet chocolate over the drizzled chocolate, covering all the chocolate and again refrigerate until harden. When all is harden well, break into good size chard's to cover the edges of the cake. Leave in the refrigerator until ready to decorate the cake.

Assembling the cake-

At least 1 quart of strawberries, remove tops, wash, dry and slice.

Cut the cake in half. Place one layer on plate and spread with some butter-cream frosting. I like a generous helping of frosting in between the layers. Just make sure you have enough left to frost the whole cake. Place the second layer on top and lightly coat the top and sides with some more of the butter-cream frosting. Refrigerate until the frosting is firm. Once the frosting is hard to the touch remove and frost the cake with the rest of the frosting. Gently place the chocolate chard's around the cake. Top with the strawberries. Refrigerate, take out about an hour or so before serving...

Homemade Pancake Syrup

Yes, this is homemade pancake syrup and no it is not made with maple syrup that you tap from the trees. However, this does taste far better than the stuff you buy at the grocery store with corn syrup & or high fructose syrup. Other than homemade marshmallows and pecan pie I really try to eliminate as much of those syrups as possible. I came across this recipe in the first Tightwad Gazette book and have been making it for the last 14 years. Pure maple syrup is very expensive, running about $60.00 a gallon in our area, that's a weeks worth of gas $$$ for me. This is great to have on hand, is easy to make and you can use it in between those splurges of maple syrup, or if you receive it as a gift! I have used it in baking and cooking recipes and have yield very good results. I also see it as one less thing to purchase at the store and I recycle jars that I already have on hand. I am relieved to know that if we run out syrup we are just minutes away from a batch.

Easter story continued-Matthew 27:45-50 From the sixth hour until the ninth hour darkness came over all the land. About the ninth hour Jesus cried out in a loud voice. "Eloi, Eloi, lama sabachthani?"-which means, "My God, my God, why have you forsaken me?" When some of those standing there heard his, they said, "He is calling Elijah." Immediately one of them ran and got a sponge. He filled it with wine vinegar, put it on a stick, and offered it to Jesus to drink. The rest said, "Now leave him alone. Let's see if Elijah comes to save him." And when Jesus had cried out again in a loud voice, he gave up his spirit. 

Homemade Pancake Syrup-


Ingredients-


3 cups sugar
1 1/2 cups water
3 Tablespoons molasses
1 teaspoon vanilla
2 teaspoons butter flavoring or extract
3 teaspoons maple extract or flavoring


Directions-

Bring all to a boil, stirring until sugar dissolves (a good rolling boil). Turn off burner, but leave pot on the burner until bubbling stops and cool completely. Store in a clean jar. 
This make 1 quart. 


Eat Well, Sonya

 

Creamy Spinach Carrot Soup

Oh, how I love this soup! This is a recipe I acquired from Gooseberry Patch years ago. It took making a batch the other day to remind me how much I love making soups, just as much as I love making flourless chocolate cake. Have you ever had a slice of flourless chocolate cake? Let me just say that the power of chocolate can totally transform you, sister!!! Not like the power of  God, but like chocolate can. Anyways, this is not a post about flourless chocolate cake, but about this quick, easy and delicious soup that you can have on your table in less than 30 minutes. By the time you set the table, call your family you're pretty much ready for dinner, it's healthy, good for you and requires few ingredients. Spinach & carrots how can you go wrong!  When I make soups, I love listening to the meat browning in the pan, taking the time chopping and dropping vegetables into one big pot, stirring and simmering, smelling all the flavors as they waft through our house and listening to the soup as it bubbles away telling me when it is ready to serve and not a minute before.You can serve from the same pot and there is little clean up before or after the meal. You don't have to think about what sides to serve or is there a variety of color on your plate, it's all right there in one big soup pot, all the reasons that keep me loving soup all year round. It's comforting and peaceful and makes you slow down while every ingredient is doing its thing and coming together for a ladle of goodness.  Like our family that comes together after a long day. Serve with a sandwich, lets say chicken salad, egg salad, turkey, ham or just plain Ole 'Pb&j rounds it out nicely. Whatever is your favorite. Even putting out a platter of cheese & grapes with some crackers goes nicely. I would recommend doubling the batch for leftovers which tastes even better the next day. I don't know about you, but I always check my freezer to make sure I have frozen spinach on hand, like those chicken thighs, lard and of course let us not forget the chocolate!

Easter Story continued-Jesus is Led Away to Be Crucified-Matthew 27:32-44 As they were going out, they met a man from Cyrene, named Simon, and they forced him to carry the cross. They came to a place called Golgotha (which means The Place of the Skull). There they offered Jesus wine to drink, mixed with gall; but after tasting it, he refused to drink it. When they had crucified him, they divided up his clothes, by casting lots. And sitting down, they kept watch over him there. Above his head they placed the written charge against him: THIS IS JESUS, THE KING OF THE JEWS.  Two robbers were crucified with him, one on his right and one on his left. Those who passed by hurled insults at him, shaking their heads and saying, "You who are going to destroy the temple and build it in three days, save yourself! Come down from the cross, if you are the Son of God!" In the same way the chief priests, the teachers of the law and the elders mocked him. "He saved others," they said, "but he can't save himself! He's the King of Israel" Let him come down now from the cross, and we will believe in him. He trusts in God. Let God rescue him now if wants him, for he said. "I am the Son of God." "In the same way the robbers who were crucified with him also heaped insults on him.

Do we demand things from God because of who he is, waiting to see if he comes through before we believe? Or do we believe because of who is he, and what he did for us on the cross?  


Creamy Spinach Carrot Soup-

3 Tablespoons butter
1 cup onion, chopped
2 Tablespoons all purpose flour
1 cup half & half
1 can vegetable broth (10 1/2oz) or you can use chicken broth
1 cup shredded carrots
1 10 1/2oz pkg. frozen chopped spinach-thawed (I throw my in frozen)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 tsp grated nutmeg

Directions-

In a 2 quart saucepan, melt butter; add onions. Cook over medium heat, stirring occasionally, until the onions are tender. Stir in flour until smooth and bubbly. Mix in the half & half and broth. Add the remaining ingredients, continue cooking over low heat, stirring occasionally, until heated through.
Makes 4 servings. Please feel free to add more cream & broth according to how you like your soups. If it's too thick then thin with equal amounts of half & half and broth, staring with a 1/4 cup of each.

Eat Well, Sonya

Raspberry Almond Shortbread Thumbprints

Today is my Mother-in-law's birthday and these were one of her favorite cookies. I made a batch in honor of her special day. I was pleasantly surprised when I came across the recipe in her Land-O-Lakes cookbook www.landolakes.com. One of her favorite recipes sitting quietly amongst her recipe books and I opened right to the page. I just knew I had to make them for her birthday.  Anyone who tries these cookies for the first time gets hooked. Why would you not love a cookie that has a buttery base and filled with sweet jam the color of jewels? The pretty drizzled glaze on top seals the deal. These are so darn good you may have to call the cookie police!! My Aunt and I have been putting them our Christmas cookie trays for the past few years. They freeze very well, so if your making them you might as well make a double batch and freeze some. I think they make perfect cookie gift bags all decked out with fancy ribbons that you could give to teachers, as a hostess gift,  a thank you or thinking of you, hope your feeling better gift, for just about any occasion or anyone. The ingredient list is small and not very expensive, many times you can find coupons in the Sunday paper for the Raspberry Jam. Since our oldest son loves Raspberry jam, I like to buy it at a wholesale store and have on hand for toast, peanut butter & jelly, bagels and of course these cookies. Whip up a batch today and I know you'll find yourself in love!

With Easter fast approaching I thought I would share the Easter story with you over the next six weeks- Roman Soldiers mocking Jesus- Matthew 27:27-31 Then the governor's soldiers took Jesus into the Praetorium and gathered the whole company of soldiers around him. They stripped him and put a scarlet robe on him, and they twisted together a crown of thorns and set it on his head. They put a staff in his right hand and knelt in front of him and mocked him. "Hail, king of the Jews!" they said. They spit on him and took the staff and struck him on the head again and again. After they had mocked him, they took off the robe and put his own clothes on him. Then they led him away to crucify him.

As I was reading this and typing I started to wonder, am I much different than those soldiers mocking Jesus. In what ways quietly, or loudly, in private or openly do I mock Jesus?



Raspberry Almond Shortbread Thumbprints-

Ingredients- Cookies

1 cup butter softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup raspberry jam

Glaze-

1 cup powered sugar
2-3 teaspoons water
1 1/2 teaspoons almond extract

Directions-

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add the flour. Beat, scraping bowl often, until well mixed. Cover and refrigerate at least 1 hour. (I never refrigerate the dough and they come out beautiful)

Heat oven to 350 degrees. Shape into 1" balls and place 2" apart onto un-greased cookie sheets. Make an indentation in center of each cookie with your thumb (hence the name), the edges may crack slightly and fill each with about 1/4 tsp or so of jam. Bake for 14-18 minutes or until the edges are just
lightly browned. Let stand on cookie sheet for about a minute before removing.

Cool completely before drizzling with the glaze. Once the glaze has set, you can layer between wax paper and freeze in freezer bags, place in bags to give away or fill you own cookie jar!!!

Eat Well, Sonya

Luscious Lemon Bars

Oh luscious lemon bars, how can you not adore these or pass them up when at a party, unless of course, you do not like lemon! I love lemon desserts and more on the tart side than sweet. The cool, tart, light and semi sweet filling cuts through those heavy or spicy meals. We always had a lemon meringue pie for Thanksgiving & Easter dinners. They are perfect for that Superbowl buffet or the ending to a Mexican meal. Tacos anyone??? My family does not care for lemon desserts unless I am making lemon slice cookies, so when asked to make these for a friend's wine & appetizer party, I was thrilled. This recipe comes from one of my dearest friends who is amazing baker herself. Not only does she pass along delicious recipes, but blesses me with a friendship that is beyond what I could ever imagine. Her love for God and her faith & family is Who she is. I am so thankful that God has placed her in my life, she sets the bar of which helps me to continue to grow in my faith! She makes an awesome apple cake that now has become a standard for our Thanksgiving dessert menu. I am so glad that this is one recipe she put in the church cookbook. One thing about church cookbooks, or school PTO cookbooks and such, the recipes are tried & true. Family favorites. The recipe is uncomplicated, and I usually have all the ingredients on hand. If bringing to a party, you can cut into small squares, then cut those squares on the diagonal and place in paper cupcake liners, perfect for bite size desserts. When I heard many people oohing and going back for more and commenting on how delicious these bars were, and have you tried these lemon bars yet?, they are delicious, I only had to smile and quietly thank a friend for another yummy dessert!!

Romans 12:9-13 Love must be sincere. Hate what is evil; cling to what is good. Be devoted to one another in brotherly love. Honor one another above yourselves. Never be lacking in zeal, but keep your spiritual fervor, serving the Lord. Be joyful in hope, patient in affliction, faithful in prayer. Share with God's people who are in need. Practice hospitality.


Luscious Lemon Bars-

Ingredients-

1 cup flour
1/2 cup soft butter
1/2 cup confectioner's 10x sugar
2 eggs
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons grated lemon rind ( I used the rind from the whole lemon)
2 Tablespoons lemon juice (I used the juice from the whole lemon)
3 oz cream cheese, softened
confectioner's sugar for dusting

Directions-

Preheat oven to 350 degrees, Grease the bottom of an 8" square pan.

For the crust- mix flour, butter & 1/2 cup of the confectioner's sugar until fine crumbs form. Using a drinking glass, press the crumbs evenly into the baking dish. Bake for 15 minutes or until the crust is lightly browned.

While the crust is baking make the filling- Beat eggs, granulated sugar & salt until light and fluffy. Add the lemon rind, lemon juice. Blend in the cream cheese. When crust is done remove from oven and pour the filling over the hot crust. Return to oven and bake for another 25 minutes or until the center is firm when touched. Cool completely before dusting with the confectioner's sugar.

When cool dust liberally with confectioner's sugar. Cut into equal squares. If bringing to a party you can cut into smaller squares and then cut them on the diagonal, place in paper cupcake liners. From this 8" square pan I had well over 20 bite size dessert bars.

Pantry Cookies

I wanted to make a batch of cookies on Saturday and did not have a full bag of chocolate chips. So, I resorted to "create what you can with what you have" mode. I have this fetish about saving scraps of all sorts of food items for future dishes. Sometimes our freezer looks like a food junk yard! For example, leftover veggies in one bag can be added to soups, stews or meat pies. Since composting is not all that possible in the middle of February, all veggie peels from carrots, onions, celery tops that aren't used, garlic, onions, etc., go in a bread bag and when filled becomes the makings of a great vegetable broth. All the end pieces from bread and rolls go in another bag and later become bread crumbs or cubes for stuffing. I rinse out our ketchup bottles and save the juice, this I add to vegetable soups, stews or sauces. Poultry scrapes in one bag and beef scrapes in another. It's amazing that all this adds up to some great stocks, soups & stews. Don't forget those cookies, they can be ground up for pie crust. I also save leftover candy from Halloween, Christmas, Valentine's day, etc., and that brings me to my cookies. I have a basic chocolate chip cookie dough that I use from www.annieseats.com. I dumped whatever I had in the pantry to make 2 cups of chocolate. I used white chocolate chips, chopped up a chocolate rice crispy bar along with a plain chocolate candy bar. My family is not big on nuts in cookies so I left them out and add an extra handful of chocolate pieces. They were "The Beast" as kids lingo goes for something that taste awesome!!! I love the challenge of looking at our food junk yard and creating something absolutely delicious for my family & friends. It's recycling at it's best....What scrapes await you to turn them into something yummy?

1 Corinthians 13:6-8 Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.

Pantry Cookies-

Ingredients-

2 cups plus 2 Tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons melted unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups assorted chocolate pieces, candy, etc.
1/2 cup nuts or assorted nuts

Directions-

Preheat oven to 350 degrees.

Whisk dry ingredients together. Beat the melted butter and sugars together and then add eggs & vanilla. Stir in the dry ingredients and combine. Mix in your assorted chocolate goodies and nuts if using.

Drop by rounded tablespoonfuls on ungreased cookie sheet. Bake for 11-15 minutes. Just till the edges are lightly brown.

Cool and enjoy your pantry creation!

Eat Well, Sonya

Double Chocolate Snack Cake

I acquired this cake recipe shortly after I was married and have been making it for over twenty years. It's one of my go to chocolate cakes. It requires a small list of ingredients that I usually have on hand and no frosting. It's perfect for a small dinner party, to take on a picnic and for those bring a dessert to pass occasions. It makes a small 8x8x2 inch square pan, so I don't feel like we are eating cake for a weeks on end. Not that any cake lasts that long in our house. This gives me another reason to bake up something yummy in a few days. One of the ingredients that you will notice that is not on the list is eggs, and makes a perfect treat for someone with an egg allergy. The cake is full of chocolate flavor and incredible moist. I always like to add extra chips for the topping. If you have some leftover Halloween candy bars in the freezer, chop them up and use them in place or in combination with the chips for the topping. You can't go wrong with experimenting with the topping. I bet toffee bits with the chocolate chips would be delicious. You can change up the cake base by adding a smashed banana. With it being February, chocolate is the only way to go!

1 Corinthians 13:4 & 5 Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no records of wrongs.

Double Chocolate Snack Cake-


Ingredients-

1 2/3 cups all-purpose flour
1 cup packed light brown sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
3/4 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (I use whatever chocolate chips on hand-even bittersweet)

Directions-

Heat oven to 350 degrees. Grease and flour square pan 8x8x2 inches. In a small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla, beat until smooth. Pour into prepared pan. Sprinkle the chocolate chips over the top. (This is where I add more chips or use the chopped candy bars, for me, more is always better!!) Bake 35-50 minutes or until a wooden picked inserted in center comes out clean. Cool and cut into square. Serves 6-8.


Variation for Chocolate Banana snack cake-

Decrease water to 1/2 cup, stir in 1/2 cup mashed ripe banana (1 medium banana) before pouring batter into pan.

Eat Well, Sonya

Homemade Laundry Detergent

Mixture before it sets overnight

I love fresh smelling clean clothes, but loathe spending tons of money $$$$ on laundry detergent. I'd rather use that money for lard, chicken thighs, chocolate, coffee, cookbooks, etc.... My friend passed along this recipe for homemade laundry detergent that she has been making for a couple of years. I finally broke down and bought the three (3) ingredients needed, already had a five (5) gallon pail and I was on my way. It took me all of 20 minutes and has lasted just over three months. Yes, that is right, I have not had to buy laundry soap for over three months. Glory!!! Now on my second pail I will not have to think about making another batch until April. One of the ingredients called for is 20 Mule Team Borax. Do you know that you can use this not only for your clothes, but to clean you kitchen and bathroom? One product that can multitask! After the mixture sets up it will be a mix between snotty and watery looking which is fine, just give it a stir once in a while. I keep my pail next to the dryer and use a 1/2 cup per load of wash. Our clothes are coming out clean, really how dirty do you get on any given day? Our boys have come home covered from head to toe with mud and the clothes have come out clean. I use a stain remover as needed for those greasy stains. If you can boil water and grate cheese then you can make this and save a ton of money. It cost me just under $15.00 not including the pail. It is so worth it and your house smells good while it is cooking away on the stove. I use my regular stock pot, wash & rinse well. My sister and dad are now making this as well. You can find this recipe pretty much all over the Internet. Thanks KP for a great money saving recipe.

Proverbs 31:17 She sets about her work vigorously; her arms are strong for her task.
Proverbs 31:27 She watches over the affairs of her household and does not eat the bread of idleness. I have decided to make things that we use a lot of and is far more economical than purchasing. Laundry soap and liquid hand soap are a good start. Making homemade vanilla is next on the list.

Homemade laundry detergent-


Ingredients-

1 bar of Fels-Naptha Soap (buy 3 & you will have enough for 4 batches-using the leftover thirds of each bar to make a batch of soap)
1 box Mule Team Borax                                                                                   
1 box Arm & Hammer Washing Soda

Directions-

Grate two thirds of the bar of soap in a large stock pot (just as if you were grating cheese) and add 12 cups of water. Bring to a boil and simmer until all the soap is dissolved. Then add 1/2 cup of Borax and 1/2 cup of Arm & Hammer Washing Soda. I let the mixture cool for about 15 minutes and then pour into the five gallon pail. Fill you stock pot up with water and dump into the pail with the soap mixture. Continue filling up your pail until it's just about to the rim. I leave about 1" space. Let stand overnight. Give it a stir in the morning and cover. You are now ready to wash your clothes.


Clean Well, Sonya

Cheesecake Brownies with Nicole

just before baking

First, let me just say that I am not a huge brownie lover! My family loves them and loves them even more with ice cream and fudge sauce drizzled all over. They like them plain or with peanut butter cups mixed in. I am good for a bite or two. Well, when cream cheese comes into play and is mixed in with the brownie batter it's gotta be good. How can anything with cream cheese be bad? Nicole chose these from the www.foodnetwork.com site. She calls them the better brownie. They are made with low fat cream cheese, very little butter and oil, some egg whites and low-fat buttermilk. Although they have four steps in the process we had them mixed and in the oven in less than 20 minutes. They also make a nice 8x8-inch pan with 16 squares in all. We ate our lunch and patiently waited for them to cool. Took some pictures and with forks in hand gladly ate a square and shared another. They are delicious. Not too sweet, a nice tang from the cream cheese and a nice moist chocolate bottom. All we could say was Yum!! I like this brownie, like it so much, I had a piece for breakfast. My family is not a big on cream cheese so I will continue to make their favorites. I will however, be making these for friends to share over a hot beverage or just because someone needs these. I think I need to break out those recipes for brownie pie!!! Is low-fat cream cheese and buttermilk on your list this week?

I love this verse I came across while doing my Sunday School lesson-1 Thessalonians 5:23 May God himself, the God of peace, sanctify you through & through. May your whole spirit, soul and body be kept blameless at the coming of our Lord Jesus Christ. Beth Moore mentions how our physical body can impact our soul and spirit. Poor eating habits, stress, lack of sleep and little exercise can lead to all kinds of health problems. When we do not feel well our soul and spirit can feel empty, weary, depressed and hopeless. We have little left to give anyone. Why is it that we can spend plenty of time, energy and money on our homes, gardens, clothes, hobbies etc., but give our bodies little notice? We can make healthy choices, reduce our stress, get that much needed rest and just a few minutes of exercise a day can make all the difference. Feeding your soul and spirit is important as well. For me having some quiet time alone reading God's word, praying, being thankful for all I am blessed with and spending time with family & friends give my life balance. My grandmother always said to me, "everything in balance, you can enjoy one cookie and share dessert."

Cheesecake Brownies-adapted from food network

Ingredients-

Cheesecake Topping-
8 ounces reduced fat cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1 large egg

Brownie Layer-
2 ounces semisweet chocolate-coarsely chopped (we used bittersweet chocolate chips)
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt (we used regular salt)
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup buttermilk
2 large egg whites
2 teaspoons vanilla

Directions-

Position the rack in the lower third of oven and preheat to 350 degrees. Line an 8x8 inch baking pan with foil so that it hangs over the edge. Spray with cooking spray.

For the topping-Using an electric mixer beat the cream cheese until smooth and creamy about 1 minute. Beat in the sugar and the vanilla until smooth, add the egg and blend well. Set aside.

For the brownie layer-Put the chocolate, butter and oil in a microwave safe bowl and melt for 30 seconds. Stir and microwave again until smooth.

Combine the flour, cocoa powder, baking powder and salt in a medium bowl.

Combine the brown sugar, granulated sugar in a large bowl. Whisk in the buttermilk, egg whites and the vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is glossy and thick. Gradually add the flour mixture and stir till well blended. Reserve 1/2 cup of this batter.

Scrape the remaining batter into the prepared pan. Pour the cheesecake mixture evenly over the top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon or a knife through the two batters to create a swirl effect.

Bake until the top is just set, 40-45 minutes. Let cool completely in pan on a wire rack. Lift brownies out of the pan by the foil and peel off foil. Spray a knife with cooking spray and cut into 2-inch squares.

Eat Well, Sonya

Pudding Chip Cookies

Who doesn't love a great chocolate chip cookie? I know I do. I'm not big on thin and crispy, but like them on the soft side. Believe me, there are a ton of recipes out there for just about any kind of chocolate chip cookie. Just pick up a bag of chocolate chips and you have a recipe on the back. My mom always used Nestle chocolate chips and the recipe on the bag. I mean always, she never ventured from what she said was a tried & true recipe. Unlike me who is always trying new recipes, until one day I was going through some old recipes and came across this pudding chip cookie recipe. Wow! do I remember making theses. My mom and I found this recipe on the box of Jello instant pudding and I made a batch for my baking project in Home Economics. I lost the recipe and wrote the jello company asking them for a copy. I remember being thrilled that they sent me a copy. I made them almost every week while in junior high and while I was a freshmen & sophomore. Why I stopped making them I don't know and shocked myself that it's been over 20 years since I made them. Did my life get so busy that I forget the little things I loved to to do? I was thrilled that I had all ingredients on hand and set out to make a batch. Yes, they were exactly as I remembered. Soft, gooey and with an extra hint of vanilla. Next to moms' these are the perfect cookie. No wonder I made them every week. While I was enjoying these little darlings, it quickly brought back all that was doing back them.  A junior high student adjusting to a whole new group of kids, changing classes, and trying to find my bus. Moving on to high school and adjusting to a larger building, more classes, more students and attending a new church, I also was falling in love....I am thrilled that God placed that recipe back in my hands, a little reminder of how recipes that we acquire and the memories that are associated with them are our history, our family tree. I have recipes from mom, dad's family, my husband's family, grandma, aunts, sisters & brothers, friends and even though my cookbook collection is never ending, these recipes are tried & true and link my past with the present. Let's not forget to make those family recipes no matter the occasion or do the things we love.

Deuteronomy 11:18-20 Fix these words of mine in your hearts and minds; tie them as symbols on your hands, and bind them on your foreheads. Teach them to your children, talking about them when you sit at home and when you walk along the road, when you lie down and when you get up. Write them on the door frames of your houses and on your gates. One thing I love to do is go to church with our boys and share our faith and family history with them. They are learning daily about faith in God, their family history and one day will be passing it on to the next generation.

Pudding Chip Cookies-


Ingredients-

2 1/4 cups flour
1 cup butter softened
1/4 cup sugar
3/4 cup brown sugar
1 pkg. (4oz) Jello instant pudding & pie filling, vanilla or french vanilla (use the small box)
1 teaspoon vanilla
2 eggs
1 pkg. (12oz) semi-sweet chocolate chips
1 cup chopped walnuts-optional

Directions-

Preheat oven to 350 degrees.

Mix the flour and baking soda set aside.

Cream the butter, sugar, brown sugar and pudding mix till creamy. Add vanilla and eggs mixing well.

Add in the flour mixture to combine, stir in the chips and the nuts. Batter will be stiff.

Drop on ungreased cookie sheets by rounded teaspoonfuls. Bake for 8-10 minutes. Just till the edges are brown and the center is just about set. Let cool on sheet for about a minute. Makes about 3 dozen.

Eat Well, Sonya

Lentil Soup

I just love soup. I could probably eat it everyday and never tire of it. Lentil soup is one of my favorites. My family is not big on lentils, so I took advantage of some quiet time on Saturday and made myself a big pot of soup. When you are nursing a chest cold, soup is always the best medicine. Lentil soup is quite easy and healthy for you. They are packed with protein, iron, fiber, they stabilize your blood sugar and are heart healthy. If you are unsure how to cook them, there is always a recipe on the back of the bag. The recipe I used came from another great book, Lunch in Paris, A Love Story with Recipes. An American journalist writes about blending her culture with that of her husbands, the man she falls in love with over lunch, in Paris. There are great recipes that follow each chapter. I just love books like this. It's the hopeless romantic in me! Once finished with the book, I was able to continue following the adventures of Lunch in Paris at www.elizabethbard.com the birth of their son and the post of how they stumbled upon their home and it's history, is just, how can I say it, just romantic. Why not pick up a bag and make yourself a bowl of goodness?

The greatest love story I have read is The Bible. John 3:16 For God so loved the world, that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.

Lentil Soup-

Ingredients

2 Tablespoons extra virgin olive oil
1 carrot-peeled & chopped
1 medium onion-peeled & chopped
1 celery stalk with leaves-chopped
2 1/2 cup dried lentils (recipe calls for Puy lentils, but I always just use what is available at the store)
6 cups chicken broth or vegetable broth
3 cups water
1 cup dry white wine (use more water or broth if you don't have this on hand)
1 16oz can of chopped tomatoes ( I used a 28oz can with basil, garlic & oregano, reduce water to 2 cups)
1 bay leaf
fresh chopped parsley ( I did not have any on hand)

Directions-

In a large stockpot, heat the oil over medium heat. Add the carrot, onion and celery. Saute' for 5-10 minutes, until the onion is translucent.

Add the lentils and stir to coat with the oil. Add the broth, tomatoes, water, wine and the bay leaf. Give a good grinding of pepper. Leave to simmer over low heat with the cover ajar until the lentils are tender about 45 minutes. 

You can puree the soup if you like, but I like mine just the way it is. Drizzle with extra olive oil and a sprinkle of Parmesan cheese. This soup freezes well.


Eat Well, Sonya

Enchilada Casserole

I hope that everyone had a wonderful New Year's. Champagne Toast to all!!

I love Mexican food, tacos, Sopa de Albondigas, it's those tiny meatballs that get me every time, taco salad, taco dip, guacamole, salsa, Tres leches cake, creamy flan, margaritas, but I especially love enchiladas. The soft shells that hold that wonderful bean & taco meat filling together and the delicious creamy sauce that covers them like a blanket. When I know that my Aunt is making them, I eat very little that day so that I can gorge myself, yes, gorge myself on them. My family is not big on enchiladas so I look forward to having these. My once a year treat around New Year's Eve. I can eat at least three of them with a side of taco fixings and a big scoop of tortilla chips. They make great entertaining food. You can assemble them ahead, refrigerate, clean up any mess and then pop in the oven just before your guest arrive. While the enchiladas are baking you will have plenty of time to visit, and to munch on some appetizers, you'll need to save room for the main course though. Let the pan rest for 10 minutes, which is perfect to refill those drinks and put the finishing touches on your table. Dinner's ready and you can enjoy with lots of sides. What's even better is I get to take some home for breakfast the next morning! Yes breakfast, our mother raised us that anything is good for breakfast, not just cereal & eggs. Many times soup, stew, pizza and egg salad sandwiches have made a great start to the day. How can I have a bowl of cereal when those enchiladas are beckoning me???


2012 is here and it's going to be amazing! It just has to be for it says in Jeremiah 29:11 For I know the plans I have for you, declares the Lord, plans to prosper you and not to harm you, plans to give you hope and a future. I am excited to see where God takes our family this year and to journal the adventure. I look forward to seeing doors and windows open & close. Where he leads us, not sure, where my job is going to be, not sure. I do know that 2012 will  bring laughter, joy, happiness, tears, sorrow, but God already has the plan, ways to prosper us, hope above all hope and a future for us, this gives me all the encouragement I need. 


Enchilada Casserole-

Ingredients-

1 1/2 pounds ground beef
1/2 cup chopped onion
1 16oz can refried beans
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons oil
12 corn tortillas
2 Tomatoes peeled & chopped or 1 can diced tomatoes-drained
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 cups whole milk (tastes much creamier than lower fat versions)
1 10oz jar mild enchilada sauce
1 1/2 cups shredded cheddar cheese
3/4 cup sliced black olives or 1 small can already sliced black olives

For sides, shredded lettuce, onions, peppers, extra tomatoes, sour cream and tortilla chips for scooping.


Directions

Cook beef & onion until beef is cooked through and onion is soft. Drain. Stir in the refried beans, salt & pepper. Set aside.

Heat oil and fry shells till soft a few seconds on each side.

Place 1/3 cup meat mixture on each shell, top with tomatoes. Roll up and place seam side down in a 13x9 pan. Fitting them snuggly in.

Melt the butter, stir in the flour, salt and paprika. Add the milk and the enchilada sauce. Stirring till combined. Stir in the cheese and olives and stir till the cheese is nicely meltd. 

Pour over the shells and bake at 350 degrees for 30 minutes. Remove from oven and let set for about 10 minutes. Using a spatula is the best way to remove each enchiladas. 

Pass along the sides and enjoy with a great margarita!!!


Eat Well, Sonya

Lemon Slice and Bakes

These are my new favorite cookie and I can't get enough of them. I have made batch after batch since Thanksgiving and have a stash in my freezer. I just pull a few out to go with with my coffee or just because.  A melt in your mouth shortbread with a hint of lemon. They have a lemony glaze and I sprinkled them with silver sugar for the Holiday season. You can easily leave the dusting of sugar off or change it. My sister & her friend made Butterscotch Blondie bars with peanut-pretzel caramel-amazing!! I love salty & sweet. Both recipes came from the December issue of Bon Appetite' www.bonappetit.com. How can I refuse making them when they look so beautiful in the magazine? I am a sucker for photos of gorgeous food or home decorating. I think I buy my cookbooks based on the photos alone. I just can't help myself. As I was making up our cookie tray and in the hustle & bustle of prepping for Christmas Eve and Christmas Day, I was again thinking of the cookie list for next year, the gifts I want to make, the stocking stuffer's, menu planning and holiday decorating. I'm bad like that, enjoying the season now and already thinking and planning for the next! These cookies are great for any occasion, they double and freeze well.

I wish everyone a very happy and safe New Year's, I already have a cake idea for this New Year's celebration! I encourage you to keep a journal and keep entries of the many blessings God gives you and even the trials you go through. At the end of 2012, you will be amazed at what he has done for you. I am not much of a New Year's resolution girl. I am a list girl! I love making list, reading list, & get so much joy from scratching that one thing off my list. I have a journal for blessings & trials and one for my never ending lists, the bucket list, music, places to go, gift ideas, menu ideas, recipes to try, cookbooks and more cookbooks, home & garden, just about anything list!!!!! This year I will be trying to focus on Galatians 5:22 & 23 but the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. With God's grace and strength I can have more love, joy in the life, peace about so many things, even in the trials, patience, patience, patience, show more kindness, do good to others, be more faithful in my walk, be gentle and have self-control. What will you be focusing on?

Lemon Slice and Bakes-
Ingredients-
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 Tablespoons finely grated lemon zest
1 teaspoon vanilla extract (could change our for lemon and make them extra lemony)
4 large egg yolks

Icing-
1 1/4 cups powdered sugar
2 Tablespoons (or more) fresh lemon juice
sanding sugar
food coloring (optional) if you want to color your glaze. I left mine white

Directions-
Cookies-
Whisk flour and salt in a medium bowl. Using an electric mixer on medium high speed, beat butter, sugar and lemon zest and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10" long log about 1 3/4' inches in diameter. Wrap in plastic and chill until firm, about 1 hour. Can be made 2 days ahead. Keep chilled.

Arrange racks in lower and upper thirds of oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4" thick rounds. Transfer to prepared sheets, spacing 1" apart. Bake until cookies are firm and golden brown just around the edges. Cool for 1 minute on sheet and transfer to wire racks to cool completely. Repeat with the remaining dough log.

Icing-
Whisk sugar and 2 Tablespoons lemon juice in small bowl, adding more juice by 1/2 teaspoonfuls if too thick. Add coloring if desired. Spread or drizzle icing over cookies. Decorate as you wish. Let stand until icing sets, about 10 minutes or so. Can be made 3 days ahead. Store airtight at room temperature.

Eat Well, Sonya