In the eye of the beholder! & a little food along the way!

In my day to day life, I work as a Chef/Food Service Director for Lutherlyn! I have the distinct pleasure of working with and meeting fabulous people. I know each of you will appreciate the photo below.

Okay, so if you are familiar with Lutherlyn then you know that our entrance looks a little different. I can't resist this picture! The pine trees on the left side are gone completely as well as the two trees in the front on the right. Last summer these trees were destroyed by a microburst! Though the beauty these trees brought to the entrance is gone... the beauty of Lutherlyn will never fade! If you have not already checked out Lutherlyn, do so today! Lutherlyn's beauty shines in all the seasons of the year!

I am always on the lookout for something new to try! I was over at The Armenian Kitchen the other day! She always has intriguing recipes. Let's face it, the American diet varies from house to house! What I consider to be American food may not be to someone else! Food in America can be different to everyone. It is so great to be able to experience foods from other cultures. My honey was recently given a diagnosis that has changed his eating habits drastically! So, I am trying to find some new things to incorporate into our meals. Give him something to look forward to. I may also be seeking new menu items to use for specific retreats at Lutherlyn.

Ok. Ok. On to the food! Khashlama to be exact! This dish would be similar to a beef stew of sorts. A little lighter though!

Khashlama - ready to serve

The original recipe is slated to use lamb. Lamb is not a selection we use, so I substituted beef. I am not must for beef. Just not a flavor that I enjoy. Of course I love chicken and turkey and My honey loves beef. He generally wins on this front. I can always make something else for my self. For this meal, I did venture and have this meal with the rest of the family. I loved it! I am not sure how the younger kiddos would feel about having it again... I think I would cut the vegetables up much smaller. I sometimes lose my mind as to who I cam cooking for... hide the vegetables! In all fairness, they eat most vegetables without much arguement. However, large chunks of onion and peppers, probably pushed the envelope a bit. So, the question is will we have it again? Yes we will! For 2 reasons: 1. To really love something, sometimes it takes a second try. 2. I adjusted the recipe some to what I had on hand... Nothing major though. I used oregano in place of the marjoram. I didn't realize I did not have the marjoram on hand. Also, I think I will cook the beef a little longer in addition to looking at a different cut of meat. (and no, I don't remember what I purchased)

Check out The Armenian Kitchen! Imparticularly, the Khashlama! Give it a try! I have also used theses other scrumptious recipes from The Armenian Kitchen... If you check out Quantity Foods, you will find all the other recipes that I have prepared for our retreats.

What is nice about many of the recipes that I have seen / used from the The Armenian Kitchen, they are all very versatile. Go check it out! In addition to providing a great recipe, Robyn shares a history/story with so many of her dishes.

Khashlama! (My version)

Keep passing it on Robyn! Thank you for helping me improve our menu selections at Lutherlyn.

Enjoy!!



Hot Chocolate Back to basics!

Hot chocolate is timeless! Folks young and old enjoy a cup of hot chocolate. I have never been a fan of the powdered mixes.
Well no more mixes...I found some inspiration!


http://www.tokyoterrace.com/2011/11/hot-chocolate-stir-sticks/


http://www.giverslog.com/?p=3290


http://pretendpartyandplay.blogspot.com/2010/12/hot-chocolate-stir-sticks.html

Hot Chocolate Meltaway Squares
Adapted from Tokyo Terrace
Yield 24-30 servings
2 cups Bittersweet Chocolate
2 cups Semi-Sweet Chocolate
1/3 cup cocoa powder
2 peppermint candy canes (or flavoring of your choice - plain is great to)

1. In the top of a double boiler, melt chocolates together.
2. Once melted add the cocoa powder. Mix until fully incorporated.
3. Allow chocolate to cool slightly before putting in molds.
4. Portion chocolate into molds. Fill mold half way. Add a small amount of the crushed candy canes, fill with chocolate.
5. Allow to set - Set in refrigerator for 5 minutes.

Similar to the featured blogs above you can also place sticks in the chocolate which would give you something to stir the chocolate into the warmed milk. I tried this...but I found I like just the square of chocolate to drop in my pot with the milk.

Directions to prepare! The best part!
Using a small saucepan, heat 8 ozs of milk, once heated add 1 hot chocolate square. Using a whisk incorporate the chocolate into the milk. If needed, keep pan on a vary low heat. Add whipped cream and enjoy!



Enjoy!

Start the day right!

How do you start your day? My children love a good breakfast. Our main selection is a farm fresh egg, piece of toast and fruit. However, some days we change it up.
I am always on the look out for a fun idea. Anything to hep my children along on trying new and fun foods. I will save my favorite new item for last.... Mmmmmm!


Egg n' toast! I always loved this meal as a child. Thankfully, my children love it as well.


Banana Bread French toast! Pretty much anything with banana is adored in our household.


Fresh made English muffins! I was not over ally impressed with this formula. However, they did taste good.

Sooooo.... Here it is! By far this is my favorite new breakfast meal!


It is extremely simple to make as well. The roll is hollowed out. Fill with scrambled eggs and cheese. Place in a hot oven. Top with salsa and green onions. You can cook some bacon and add it to the eggs while cooking.


The original recipe I created this from cracked a raw egg into the roll. It was then topped with bacon, salsa, and green onions.

What is your favorite breakfast meal?

Enjoy!

Having more than one...

If you have more than one child you will understand.... I love being with my children. It is rare that Hannah and I ever have time to be just us. Billy and I have regular one on one time, of which I/we appreciate and look forward to. He is the youngest, the baby really. I know he is six... but please keep that between us. Does he really need to know?!

So, on Saturday, Hannah and I had about an hour. What are we to do with an hour.... why not make cookies, right! So we did!

We teach our children lessons everyday! This day was not only about passing on the flavors... but it was about me letting my daughter learn and be a part of what I love to do! Cook.

In addition to making cookies... Hannah had a math lesson. How great is that? 1/2 cup here, 1/4 cup there, a teaspoon over there!

So, not only did we get quality one one one time, but we incorporated learning and having tons of fun!

Such a precious time with my daughter! We laughed and had lots of fun. As precious and sweet as she can be... believe you me... she is just like all other 7 almost 8 year olds. But it was great to leave all the drama out of the kitchen and just be us.

What a great time we had... and we get to enjoy the fruit of our labor!

Enjoy!

Green!

No, this is not a post about St. Patrick's Day, but it is about lots of green.
With Spring arriving, I cannot resist the urge to start gardening. Hannah and I decided we would build the cold frame Sunday. So, off we went to scavenge the things we would need from our stock of well used, but not fully exhausted items.

We found......


And......


And......


And of course.......


Off to work we went......




And then the end result......


Now, patience must be found...... The soil has been stored outside all winter... so it was pretty wet and cold. We will wait, but I am ready to plant lots of greens to fill our need to eat fresh grown food. The soil needs to dry out a bit and of course warm slightly.

In the meantime, I will leave you with this......


Enjoy!

Vegetable Beef Barley Soup

I love vegetable soup! If only my children would love it as much as me..... someday!
The great thing about vegtable soup is it is very versatile. If you prefer potatoes to the barley, go for it! If you prefer different vegetables, go for it! Generally, this is a soup that always tastes better the second day.

1 pound cubed beef
1 medium onion diced
2 tbsp vegetable oil
1 small zucchini
1 small yellow squash
3/4 cup diced carrots
3/4 cup diced celery
4 garlic cloves
1 quart chicken/beef/vegetable stock
1 quart water
1/2 cup red wine
1/2 cup tomato paste
salt/pepper to taste
3/4 cup barley
3 1/2 cups chicken/beef/vegetable stock

In a small saucepan combine the barley and 3 1/2 cups of stock, season with salt. Bring to a boil. Simmer till barley is tender.

In a large stock pot, add vegetable oil, heat, add beef and onions. cook for 5 minutes. Add red wine. Simmer and let the liquid reduce by half. Add remaining vegtables, tomato paste and salt and pepper. Cook for 5 minutes on medium heat. Stir frequently. Add remaining stock and 1 quart of water. When Barley is tender add to the soup (add cooking liquid as well). Continue to cook the soup until it reduces by 1/4 - 1/3.
If you prefer the broth to be thicker you can add cornstarch to thicken.

Enjoy!

Chicken w/ Cous Cous and Spinach Soup

Soup is a wonderful item to pack in our lunches each week. I made Tomato Bisque for Monday, a hearty beef Chili for Tuesday and for Wednesday Chicken w/ cous cous and spinach.

I literally just threw a bunch of things in the pot and let it cook!

1 quart chicken stock
1/2 quart water
2 cups chicken cooked and shredded
1/2 cup carrots small diced
1/2 cup onion small diced
4 garlic cloves
3/4 cup cous cous
3/4 cup spinach
1 tsp thyme
salt and pepper to taste

Heat chicken stock and water to boiling. Reduce heat and add remaining ingredients except spinach. When cous cous is cooked add spinach and season to taste.



Enjoy!

Maple Cinnamon Roasted Almonds

Okay, so my honey found this recipe for us to try. He absolutely loves the roasted almonds at carnivals and street fairs. I have made them...never do they taste or resemble what could be purchased elsewhere. But none the less... I would give it a try!



This is the original recipe

1 cup almonds
1/4 cup maple syrup
1-3 tsp cinnamon
pinch of salt

Combine all ingredients. Line a baking pan with parchment paper or a silpat. Roast the almonds at 350*F for 5 minutes. Stir. Roast an additional 5 minutes. Be careful nuts will burn quickly. Once removed from oven transfer off of hot pan to cool.

Enjoy.

The original recipe is wonderful. However, I (personally) need something else.

Variations:
1. Once roasted- immediately after removing from the oven sprinkle with Damara sugar.
2. Add the zest of an orange (1-3 tsps) to the ingredient list.

Enjoy!

This recipe is from Hannah at Bittersweet
http://bittersweetblog.wordpress.com Also, the author of the My Sweet Vegan

Free! Smart School Time Recipes

I received a Nextbook for Christmas this year. Which by the way I really wish I could twitch my nose and my entire library of cookbooks would appear within the ereader. I know big wish! I will wait (patiently).

Of course, for most people they downloaded their favorite novel to read. I did not. I downloaded a FREE cookbook. This particular book is a collection of recipes that were developed by various women on their blogs. All brought together for our enjoyment.


http://www.alisacooks.com/2010/09/01/free-school-time-recipes/

I highly recommend this ebook. I downloaded the book from Borders.com. If you do not have an ereader, check with Borders or other bookstores for an app for your PC, phone, or IPad.

In addition to the fabulous recipes offered in this ebook. I have gained further knowledge of other food blogs dealing with various dietary constraints.

So go and enjoy, and along the way check out this book. Let's face it, a cookbook can be a quick read and it is FREE! :)

Enjoy!

Where do you buy your eggs?

As a young child, I remember my parents raising chickens. I have always wanted to raise chickens. Unfortunately, we are unable to at this time. However, we are extremely fortunate to have a family friend who raises chickens. I estimate at peak usage we use about 3 dozen eggs per week. I can only imagine that will increase during the next 6 week holiday extravaganza.

Fortunately, we receive these eggs in kind. If I were to purchase these eggs I would be spending about $15 per week on eggs alone. Thankfully, we are able to give back to our friend.

We will pass on our food scraps (fruits / vegetables / breads ) to help feed the chickens.

Typically, the shelf life of an egg is 4-5 weeks in refrigeration. This is a major benefit of having eggs delivered fresh from the coop. Store bought eggs can be almost this old at time of purchase.


Enjoy!

Fall Yummies!

The Autumn season is my favorite. For one reason only, the fall harvest! I have enjoyed trying out new recipes and revisiting the oldies but goodies!

Here is a bit of what we have been working on......


Jalapeno Relish........

and this......


Pineapple / Jalapeno Relish.....

Jalapenos have been on my mind since we received this from the garden....


Do you have a great Jalapeno pepper recipe to share....I know we can use it!

Sweets on a hot summer day!

There are many things that I love being a part of the family at Lutherlyn! One of which working with the kitchen staff to put together a fabulous dessert buffet. Every year I challenge the staff to make the desserts for this buffet. This is not an easy challenge, since we are still preparing all the meals, snacks and extras needed for the week. Somehow, someway it gets done.....!

So, what I choose to share with you this beautiful summer evening is all about...


Chocolate Banana Trifle....

More yummy chocolate....


Something not chocolate but just as sweet....


No it is not ice cream....


But it is just as good....


Cupcake cones.... definately not ice cream but definately a joy to eat!

Enjoy!

Provencal Stuffed Peppers

I am often on the hunt for a main meal option that is vegetarian. Whether for work or to persuade my children to continue to try and consume those yummy vegetables. This recipe probably does not go well for my children, but has a robust and hearty flavor.

Not only is this recipe easy to make, but can be made ahead to save on last minute prep time.

1 tbsp Olive Oil
1 red onion, sliced
1 zucchini, quartered & diced
1-2 portobello mushrooms, sliced
1-2 garlic cloves
2 tomatoes, diced
1-2 tbsp tomato paste
2 tbsp fresh basil, chopped
4 lg yellow peppers
1 cup cheddar cheese
Salt
Pepper
Basil to garnish

1. Preheat the oven to 360*F
2. Heat the oil in the saucepan, add the onion, garlic, zucchini, and mushrooms, cook gently for 3 minutes.
3. Add the tomatoes and paste. Boil uncovered for 10-15 minutes. Sauce will thicken slightly. Remove from the heat and add the basil, salt and pepper. Set aside.
4. Cut the peppers in half lengthwise. Remove the seeds and the white membrane. Blanch in a pan of hot boiling water for 3 minutes. Drain and Dry.
5. Place the peppers in a shallow pan. Fill with cooked vegetable mixture.
6. Cover with foil and bake for 20 minutes (If prepared ahead bake 25-30 minutes).
7. Uncover, sprinkle with cheese and place back in oven to melt cheese.

Enjoy!

Butterhorns

There are a few recipes / formulas that always make their way to the table at Holidays. This is one of them. This formula is great at breakfast with a hot cup of coffee.. or to snack on throughout the day. :) I will worn you now, they have an addictive quality.

Book: Family Favorites
Chapter: Bread

Anna Nelson

1 cup butter
1 teaspoon salt
5 cups flour sifted
1 cup milk warm
3/4 cup sugar
4 teaspoons yeast
3 eggs beaten

1. Melt butter add warmed milk. Cool till 105*F
2. Add rest of ingredients and mix. Knead 5 minutes. Dough should be smooth and elastic. Cover gently with light towel.
3. Let dough rise until double in size.
4. Punch down. Shape into cresent type roll.
Divide dough into 3 rounds. Roll out to a circle. Cut into 8 wedges. Roll each wedge from the large to small end. Place on sheet tray.
5. Let rise till double.
6. Bake 20 minutes @ 375*F.
7. Cool. Frost with buttercream.

Enjoy!

Orange Cookies

So, my challenge for this summer is to find formulas for cookies that offer a food memory...! This cookie may just succeed at this objective.

11 tbsp of butter, unsalted
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup Freshly squeezed orange juice (2 oranges)
2 tbsp orange zest (from 2 oranges)
2 cups Whole wheat flour
2 cups white chocolate chips

Cream the butter. Add the sugar, vanilla extract, baking soda, baking powder and salt. Cream. Add egg. Cream until pale in color.
Add juice and zest. Add whole wheat flour. Fold in the white chocolate chips.

Place on sheet pan 2 tbsp each. Bake 12 - 16 minutes at 350*

Enjoy!

Double Fudge Brownies

These brownines are delicious! Enjoy the brownies today, but if you wait 24 hours.. the texture is so much better!

1 cup Unsalted Butter
2 cups packed Brown Sugar
3/4 cup Cocoa
1 tsp Baking Powder
1 tsp Salt
1 Tbsp Vanilla Extract
4 large Eggs
1 1/2 cups Whole Wheat Flour
2 cups SemiSweet Chocolate Chips

Melt the butter in a saucepan - the saucepan needs to be big enough to hold all of the ingredients.... Once melted add the brown sugar. Keep over low heat until the mixture moves freely.
Remove from heat, add cocoa, baking powder, and salt. Mix to combine. Allow mixture too cool slightly. When adding the eggs, you don't want to cook them.
Add vanilla extract and eggs (one at a time).
Add whole wheat flour and chocolate chips. Stir to combine. Do not over mix.
Place batter into a 9X13 pan, coated with pan spray.

Bake at 350*F for 20 - 25 mintues.

I have been looking for a formula that was yummy! And well I think I might have found it. After making this formula, I substituted the butter for a Vegan option and the chips for a dairy free product. The brownies were just as delicious.

Enjoy!

The Ministry of Food! Pass It On!

Be prepared.... I might have been a little wordy tonight!

I have in the last 6 - 8 months wanted to bring more organic, whole grain, good for you foods to my table. With this task I have been researching various avenues in which folks bring quality meals to their families' table.

This week I was reading The Great American Supper Swap, by Trish Berg. Primarily, the book is focused on a supper swap among friends. I have to admit a supper swap sounds appealing. It does not work for me... at least not a regular basis. However, the point of referencing this book, is because of the authors reference to the Ministry of Food. So, what does Christianity have to do with food. Most folks may not put these two words together.

Fellowship - We are called to live our life in fellowship with one another. We unite our faith and family by praising our God. Food brings folks together in fellowship. Specifically, food brings folks to the table. Food is a gathering point!

Discipleship - Disciple one another! Teach and learn from one another. "Therefore go and make disciples of all nations" Matthew 28:19 Sharing knowledge about what we are passionate about helps others.

Servanthood - Give generously as you serve! "For even the Son of Man did not to be served, but to serve, and to give his life as ransom for many." Mark 10:45

Stewardship - Give greatly to others. By preparing more foods at home from scratch, you will have more to give!

Evangelism - Share in God's love! Share the words that are spoken. "Shine like stars in the universe as you hold out the word of life." Philippians 2:15-16

Join me in this ministry! Share in God's love... Pass it on! Passing on the flavors that you have come to know and appreciate in your family will benefit all.

When I started this blog is was to pass on what I am so passionate about. I have spent some time trying to remember who originally taught me to cook. Was it one person or a group? I can honestly say it was several people. My Aunt in the kitchen at Grammie's in Rhode Island making magic squares or my grandmother in Vermont (now in Maine) preparing an enormous Christmas dinner. The the wonderful ladies at camp. When I think about them, my eyes fill with tears and I remember the love and passion they had to prepare great food. Martha Liemer's homemade rolls..... topped with butter right out of the oven, or Beulah Byers' homemade potato soup. Beulah would not write the recipe down for her soup.... She said it was not about the recipe it was about the flavor. I stood by her side for 2 hours one summer morning just so I could meticulously write down everything she put into the pot. I still can't make it her way! Edith Puffinberger made these scrumptious cookies. The French dressing that until recently we could not duplicate. Mrs. (Blevins) Nicodemus (I think) at the Butler County Vo-tech, who said, you can do it! Because of her, I can make a mean Lemon Meringue Pie. My Pa Beach (Grandpa Johnson who lived at the beach) who created garden fresh memories each summer (4) I spent in Rhode Island. Pa told me once to go pick the tomaotes.... what he did not take into consideration was that I was about 10 yrs old. So, I literally picked all the tomatoes.... that's right the green one's to. Pa also made the best spaghetti sauce! No one could match it!

I could go on and on about my memories of folks passing on the flavors! My point in sharing these memories is that we need to create these memories with our children, friends and family. I won't say that the folks that I mentioned used all fresh products... I am sure most was not whole grain, but what I can say... they took the time to share. I am glad to be among a group of friends that are devoted to the quality of food. The time that this passion takes away from other things in our lives. Whether we work out of the home or not... there is always something else to do... We do it for our children.

I want to acknowledge the author, Trish Berg, of the book Great American Supper Swap. In referencing the Ministry of Food, I used some of her thoughts and references to share in the point.

Join me on this journey! Pass it on!

Enjoy!

Jamie Oliver's Food Revolution

I have been reading Jamie's Food Revolution.

In his book Jamie issues a challenge to teach others to cook. In fact, the challenge is to pass it on. Sound familiar!

Originally, I started this blog to share with others about cooking / baking from scratch. I want others to acknowledge and benefit from eating foods prepared at home, not at a plant. This does not mean that you can't consume fried foods, soda, eat out on an occasion, enjoy those salty snacks. It just means that we need to reap the rewards of taking a step back in time a hundred years and cook at home. I was food shopping today and found my cart rather empty. I didn't need to buy much. If you think about it how far does a box of Au gratin potatoes go, one meal right! Now think about a gallon of milk, a pound of cheese, and 10# of potatoes. Just the potatoes alone will feed a family of 3 for about 8-10 meals. Just a thought! I figured about 5 ozs of potatoes per person per meal.

Getting back to the book - Jamie's Pass it on movement is to motivate each of us to provide recipes, cooking tips, lessons.... to 4 people. Then those 4 people will pass it on to 4 people. Each person commiting to pass it on again, again and again.

So, today I challenge each of you to find 4 people to pass it on. Ask each person to again pass it on to another 4 people, and those 4 people to pass it on to another 4 people.

Check back soon, I will pass it on!

Enjoy!

Salads!

Last week, while I attended the Farm to Table conference in Pittsburgh, I had the opportunity to try a few fresh and appealing salads! These recipes are fom Fable Table, a catering business. fabledtable.com

Orange~Zucchini Salad

1 large zucchini
2 sm seedless oranges or Clementine's peeled and segmented
1 sm red onion, finely diced
2 tbsp fresh chopped parsley, washed and trimmed
1-2 large oranges for fresh juice & zest

1. Wash and trim zucchini, julienne into 2 inch strips. Place in large bowl.
2. Combined orange segments, onion, and parsley then place in bowl with zucchini.
3. Zest orange, then slice orange and squeeze juice onto ingredients in bowl. Gently toss.
4. Season lightly with salt & pepper, if desired.

4 servings

Corn & Tomato Salad

1 1/2 cups corn, cooked & cooled
6 ounces white balsamic vinegar
1 tbsp rosemary seasoning
4 medium Roma tomatoes, cut in 1/2" slices
3 cup fresh Spinach, coarsely chopped

1. Cook corn with 1/4 of the vinegar and rosemary in microwave for 5 minutes. Cool.
2. Toss sliced tomatoes & spinach in same bowl as cooled corn.
3. Add remaining vinegar
4. Let stand for 20 minutes before serving

4 servings

Enjoy!