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Sausage, Egg and Cream Cheese Breakfast Casserole

Last week four of my dear friends came to my home for a book club meeting. We had breakfast together and discussed the book we are reading together - The Gospel Comes with a House Key by Rosaria Butterfield.

This book is all about what the author calls "radically ordinary hospitality". She wrote the book based on her own salvation experience and it is compelling to read. The book calls us to use our homes to minister to those in our neighborhoods, partnering with our kindred in Christ, for the purpose of making strangers into neighbors and neighbors into family of God. 
Let Rosaria tell you in her own words in the following video:
After having seen this video for the first time, I told my husband, Robert, that I wanted to read Rosario's book so I could understand how she approached hospitality - her radically ordinary hospitality. So on my birthday, one of my gifts was this book. (Thank you, Robert!) 
But I'm not reading the book by myself. Reiterating, there are fo…
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Coconut Granola - YUM!

One of my readers recently left a comment requesting a recipe for granola.

So I'm posting the recipe I've used from a book called  Eat Fat, Lose Fatby Sally Fallon and Dr. Mary Enig. It comes from the people at the Weston A. Price Foundation.

Here it is:
Coconut Granola
8 cups rolled oats1/2 cup melted butter
1/2 cup melted coconut oil 
1 1/2 cups whole yogurt
2 cups water
1/2 cup raw honey
1 teaspoon real sea salt or Redmond Real salt (available at Whole Foods)
1 teaspoon ground cinnamon
1 cup dried, unsweetened coconut (available at Whole Foods in the bulk bin section)
2 cups chopped Crispy Nuts
1 cup raisins or dried cranberries

Directions: Mix oats, butter, coconut oil, yogurt, and water together in a large bowl. Pat down, cover with a plate, and leave on the kitchen counter for 2 days. Preheat oven to 200 degrees F. Place honey, salt, and cinnamon in a small bowl and set in a small pot of simmering water until honey warms and becomes thin. Mix honey with oat mixture. Place on 2 parch…

Chicken Verde Wings

A friend gave me a quart-sized baggie of tomatillos yesterday. So I made this recipe but used chicken breasts instead. Hubby especially enjoyed the tomatillo sauce and went back for more.

Chicken Verde Wings:
4 pounds chicken wings, tips removed (use for stock) and separated at joint (you will have two pieces)
2 onions, coarsely chopped
1 green pepper, finely chopped
10 medium tomatillas, husked and coarsely chopped
3 pablano peppers, seeded, ribs removed and coarsely chopped
3-4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
salt and pepper
1 cup chicken stock
1/2 cup sour cream (to be added to sauce when it is nearly finished)

Directions: Place all ingredients except sour cream into a large saucepan. Place over high heat till mixture begins to bubble. Reduce heat to low. Let simmer for an hour or until tender. Remove wings onto a broiler pan. Place in a 350 degree oven for about 20 minutes or until somewhat dryer. Scoop about 2 cups of verde sauce from…

Beef Hash With Poached Eggs

This morning eggs were on the breakfast menu. Whenever we have eggs (nearly everyday), I serve bacon, ham, sausage or some other less conventional breakfast meat. This morning I had none of the above. What I had was some left over roast beef (the fork tender pull-apart kind). So I made beef hash with eggs. I've never made anything like it before, so I was a little hesitant. Well, I shouldn't have been. It was so good and very easy to boot!!! This is something I will do from now on whenever I have leftover roast beef in the frig.

Here is what I did:

With a little olive oil in the fry pan, I sauteed some onion (1/3 cup), and yellow bell pepper (1/3 cup). When the onion and bell pepper were soft, I added about one cup of roast beef to the pan and let it heat just till it was well warmed. Then I pushed the roast beef mixture around in the pan to make four open spaces. I cracked the eggs and dropped them into those four spaces, then turned down the heat a little and put a lid on t…

Instant Pot Split Pea Soup with Ham

Ingredients:
1 package (16 ounces) split peas
2 cups ham, cut into small cubes
3 carrots, peeled and sliced
1/2 cup chopped onion
2 celery stalks, sliced
2 garlic cloves, minced
1 bay leaf
2 tablespoons fresh parsley
1 tablespoon real salt
1/2 teaspoon freshly ground black pepper
1 tsp. ground cumin
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 teaspoon apple cider vinegar
6 cups chicken stock
1 lemon, cut and juice squeezed into a bowl

Directions: 
1. Place all of the ingredients into the pressure cooker and secure lid.

2. When pressure is achieved, set a timer for 10 minutes.

3. When the cook time is complete and pressure is fully released, remove the lid with caution.

4. Remove and discard the bay leaf. Add lemon juice to soup and stir to combine.

5. Garnish with any of the following: a dollop of sour cream, chopped cilantro, grated cheese, chopped green onion, lemon wedges.

6. Serve and enjoy.

Breakfast Porridge with Blueberries

This recipe is from Sally Fallon's Nourishing Traditions cookbook. And it's gooood!

Ingredients:
1 cup organic rolled oats
1 cup warm filtered water plus 2 tablespoons whey, yogurt, kefir or buttermilk
1/2 teaspoon real sea salt (it's not all white)
1 cup filtered water
1 tablespoon organic flax seeds (optional)
1/2 cup organic blueberries

Note: For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food. Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.

Directions:
Mix oats with warm water mixture, cover and leave in  a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and 2 …

Food - God's Love Made Edible

It's been far too long since I've posted here at Franziska's. But today is the day I break the silence. However, what I'm posting isn't something I've written myself, but an article from Josh Bishop, of whom I had never heard of before today.

This article was posted in Christianity Today and I must say, it is the best article concerning food I've read anywhere. And the fact that it is written by a Christian makes this very dear to my heart, expressing the truths about the goodness of God in what He's given us to eat.

Enough said, please don't miss this article. It is absolutely delightful and right on the money!

http://www.christianitytoday.com/thisisourcity/7thcity/digesting-grace.html?start=1