Wednesday, October 15, 2014


~ Amanda's Plate

2 T. olive oil
2 T. butter
1 1/2 lb. stew meat
2 c. chopped onions
3 cloves garlic, minced
4 c. vegetable or beef stock
2 T. tomato paste
1 t. sugar
2 T. Worcestershire sauce
1 T. kosher salt
1 t. pepper
1/2 t. fresh thyme
1/2 t. cayenne
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
2 c. chopped turnips

Heat olive oil and butter in stew pot over medium-high heat. Once butter is melted add meat and sear on each side, then remove meat from pot.

Add onion and garlic to pot and cook until onions are translucent. Stir in stock, tomato paste, sugar, Worcestershire sauce, salt, pepper, thyme, and cayenne. Return meat to put and turn heat to low. Cover and simmer for 1 1/2 hours.

Add carrots, celery, and turnips to pot. Simmer for 30 minutes or until sauce has thickened a bit and vegetables have cooked through.

Notes: This is the first stew I've ever made and it turned out great. The only change I made was to sub potatoes for the turnips because I wanted to use up ingredients we already had in the house. The original recipe, which is linked at the top of  the post, suggests serving the stew over mashed potatoes. I didn't want to double up on potatoes, so I served them with buttermilk biscuits with chives and black pepper instead. 


~ Eat at Home

2 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
dash or two of nutmeg
1 T. brown sugar
1/2 t. salt
1 egg
1/2 c. applesauce
2 c. milk, plus a little extra if needed to reach desired consistency
1 t. vanilla
1 small apple, peeled and finely diced

Mix all dry ingredients in a bowl. Stir in egg, applesauce, milk, and vanilla. Mix in diced apple. Pour on greased griddle or skillet with a 1/4 cup  measuring cup.

Makes about 13 pancakes.

Notes: I use a non-stick griddle for pancakes and never grease it. These are good as is, but I'll add more cinnamon next time.

Thursday, October 9, 2014


The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

2 small onions, minced
4 garlic cloves, minced
2 15-oz. cans chickpeas, drained 
2 15-oz. cans tomato sauce
2 T. chili powder
2 t. cumin
1 t. oregano
cayenne, to taste
1 1/3 c. yogurt
4 c. cooked brown rice

Saute onions and garlic over medium heat. Add chickpeas, tomato sauce, and all the seasonings. Simmer uncovered for 30 minutes, stirring occasionally, adding water if it becomes too thick. Serve with a topping of yogurt and with rice on the side.

Notes: Despite the seasonings, this was a little bland for our family. It's an inexpensive and filling meal, though, so we'll make it again and play with the seasonings a bit. I used a quart-sized bag of garbanzos I'd previously cooked and frozen and just mixed the rice in with the chili before serving. We skipped the yogurt this time around, but some family members used sour cream.

Monday, September 29, 2014


~ The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

3 c. boiling water
1 1/2 c. rolled oats
3 pkg. yeast
3/4 c. warm water
1/2 c. honey or brown sugar
1/3 c. canola oil
2 t. salt
3-4 c. whole wheat flour
4-5 c. unbleached white flour

Pour boiling water over oats in a large mixing bowl. Let cool to lukewarm. Dissolve yeast in warm water and let stand until foamy. Mix with oat mixture.

Add the honey, oil, and salt one at a time, mixing well after each addition. Add flours gradually, mixing well after each addition, until soft dough forms. Knead 5-10 minutes, then place in greased bowel and cover with a damp towel. Let rise until doubled. Punch down and shape into three loaves, then let rise another 20 minutes.

Preheat oven to 350 degrees and bake for 30 minutes after second rise. Cool on rack.

Notes: The recipe didn't specify if these loaves needed to be made in pans or if they could just be shaped loaves on a baking sheet, but I needed sandwich bread and baked them in greased pans. 

(This post contains affiliate links.)

Sunday, September 28, 2014


~ The Broken Bread

one baguette, sliced
olive oil
ricotta cheese
apricot relish
chopped mint (optional)

Lightly brush bread slices with olive oil and place on a panini grill or hot pan and cook until each slice is toasted. Top each slice with ricotta, honey, relish, and mint before serving.

Notes: We've made this with no-knead bread, spread all the oiled slices on a cookie sheet and broiled it for a little while, used fake ricotta made from cashew cream, doubled the relish, and never consider mint to be optional. While it would definitely be amazing with real ricotta (and I'll do that at some point for the dairy eaters in our family), it was still super good with the fake stuff. Crunchy bread crust and smooth ricotta, sweet honey and relish contrasted with mint. Oh, it was delicious!


~ The Broken Bread

1/4 c. dried apricots
boiling water
pinch of salt
1/2 t. lemon juice

Place the apricots in a small bowl and fill with boiling water until fruit is fully submerged. Soak for at least one hour.

When done soaking, remove the apricots from the water, reserving the water, and place in food processor. Pulse for about 30 seconds. Add salt and lemon juice, then pulse a few more times. If it looks too dry, then add one teaspoon at a time of the reserved water until it looks more like a paste. Add honey until desired sweetness is reached.

Makes 1/3 cup.

Wednesday, September 10, 2014


~ All You magazine - August 26, 2011

2 c. quick-cooking oats
1/2 c. packed brown sugar
1 c. whole wheat flour
1/2 c. wheat germ
2 t. cinnamon
1/2 t. salt
1/2 c. golden raisins
1/2 c. finely chopped dried apples
1/2 c. chopped walnuts
1/3 c. maple syrup
1 egg
1/2 c. vegetable oil
1 T. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil and mist with cooking spray.

In a large bowl, mix oats, brown sugar, flour, wheat germ, cinnamon, and salt, breaking up any lumps of brown sugar. Add raisins, apples, and walnuts.

In a separate bowl, whisk syrup, egg, oil, and vanilla. Pour syrup mixture into oat mixture and combine well.

Press mixture into pan and bake 30-35 minutes or until just turning golden brown around the edges. Place pan on a wire rack to cool for five minutes. Using a sharp knife, cut into bars in the pan while still warm. Cool a while longer before removing bars in foil from pan to a rack to cool completely.

Notes: I use regular raisins and chopped almonds, as they're ingredients we always have on hand.