Skip to main content

Posts

Instant Pot Broccoli Cheddar Soup

This soup is so delicious! But it becomes so much better when eaten with people that you've invited into your home to minister the love of Christ to, whether they are your kindred in Christ, your neighbors or "strangers". 
In the Instant Pot, it takes less than an hour - closer to half an hour - to prepare. Oh, the ease of preparing this wonderfully satisfying and toothsome soup. Ingredients: 1 large onion, coarsely chopped
2 pounds broccoli, cut in bite-size pieces
6 ounces grated cheddar cheese
6 tablespoons butter
6 tablespoons sprouted flour or, for gluten-free, 1 1/2 teaspoons of glucomannan powder (to order) and this article, explaining what glucomannan powder is and why it's such a great alternative to flour
4 cups chicken bone broth
1 teaspoon coarse sea salt, plus more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
4 cups heavy whipping cream
Extra broccoli (bite-size pieces) for garnish
Directions: 1. Turn pressure cooker to sauté mode and mel…
Recent posts

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…

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 …