Weeping Cherries

faith, family, food and frugality

What’s Cookin’ Wednesdays January 11, 2012

Filed under: What's Cookin' Wednesday — Jen @ 7:00 am
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Jen’s Coconut Muesli

Mix in a bowl a handful or two of oats, a handful of chopped raw walnuts, a handful of raisins or chopped dates, 1/3 banana torn into chunks, and sprinkle with coconut flakes.

You could toast these and drizzle with honey if you wanted more of a dessert but for breakfast, I just toss a handful of coconut flakes on top.

Serve with cold milk of choice. Great with nut milks and coconut milks as well!

 

What’s Cookin’ Wednesday March 11, 2009

Filed under: What's Cookin' Wednesday — Jen @ 10:24 pm
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picture courtesy of allposters.com

This week I wanted to do a blast from the past as soon as I saw how pretty the peppers I was cooking looked.  I LOVE the colors.  So, at our house this evening we had Chicken Jambalaya.  The recipe is as follows.

Boil 2 chicken breasts in water (with pepper and Cajun seasoning) for one hour.

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Then remove and plate the breasts and stick them in the freezer to cool.  Set aside the broth.

It took me about an hour to cut up all the fruit for the fruit salad and the peppers and onions for the Jambalaya, so at about five minutes before the chicken was done, I started sautéing  the vegetables (one red pepper, one yellow pepper, one green pepper, and one onion) in a skillet.

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Aren’t peppers pretty?

Add Cajun seasoning to the peppers/onions as they cook and when the onions are translucent, add them to the set aside broth.  Pull the cooled chicken out of the freezer and tear into pieces, adding them to the broth as well.  Then add about 4 cups of brown rice.

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Cover and simmer for 30 minutes and you have Chicken Jambalaya to serve approx. 7-8 people.

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Served with fruit salad and a young coconut drink.  Yum!

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Ara approved.

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Tales from the Home Keeper February 5, 2009

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Ara playing in the most recent snow we received.

Last Saturday was my birthday and we spent it at my parent’s house doing all sorts of fun things including shopping for sewing patterns and material for some new dresses and skirts for Ara and I.  It was a blast but I had to share a story with you of something Ara said that still gives me the giggles when I think about it.  For clarity, Ara calls my Mom Mimi. Mimi and Ara are reading a book about horses and the conversation goes something like this:

Mimi: Ara look at these brown horses.  I like the Thoroughbreds.

Ara: I like cornbread. 🙂

cornbread

Cornbread is a favorite in our house, can you tell? 🙂  Here is a gluten free recipe that we like:

Jen’s Gluten Free Cornbread

1 c. Bob’s Red Mill All Purpose Gluten Free Flour

1 c. Yellow Cornmeal

1/3 c. Sugar

1/3 c. Brown Sugar

1 tsp. Salt

3 1/2 tsp. Baking Powder

1 Egg

1 c. Milk

1/3 c. Melted Butter

Preheat the oven to 400 degrees.  Butter the sides of a round pie dish.  In a large bowl, soak cornmeal in the milk for 10-15 minutes.  Then add gf flour, sugar, salt and baking powder.  Stir in egg and butter until well combined.  Pour batter in pie dish.  Bake for approx. 20-25 minutes.  Enjoy!  Wonderful served with honey butter.

 

Note: New Recipe Tab November 20, 2008

Filed under: What's Cookin' Wednesday — Jen @ 2:29 pm
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In lieu of “What’s Cookin’ Wednesdays”, I have added a new recipe tab in the upper right corner of my blog.  I will do my best to rotate these recipes seasonally so check back often 🙂

-Jen

 

What’s Cookin’ Wednesday November 5, 2008

Filed under: What's Cookin' Wednesday — Jen @ 11:01 am
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spaghetti

Well, I really need to go grocery shopping, so tonight is pretty boring.  We are going to have Spaghetti and I’ll make garlic bread for Paul and Ara and a side salad for me.

Tonight feels like it should be a comfort food night.  If I had the groceries, I would make turkey meatloaf and mashed potatoes.  Sigh.

What’s for dinner at your house?

 

What’s Cookin’ Wednesday October 22, 2008

Filed under: What's Cookin' Wednesday — Jen @ 7:43 am
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Good Morning!  Around noon I am throwing together some beef stew in the crock pot and then cooking up some sweet potatoes about 60 minutes before dinner.  Here is the recipe I pulled from Allrecipes.com:

Candied Sweet Potatoes

  • 2 large sweet potatoes
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup orange juice
  1. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Serves 5

What’s cookin’ at your house?

 

What’s Cookin’ Wednesday October 8, 2008

picture courtesy of allposters.com

Harvest Pie with Apple, Pears and Cranberries

from The Earthbound Farm Organic Cookbook, “Food to Live By”.

For the Pie-

Crust for a single crust pie (for those gluten free Mama’s like myself use a gluten free pie crust)

1 ripe Earthbound Farm organic pear, peeled and sliced (1/4 in. thick)

3 crisp Earthbound Farm organic apples, peeled and sliced (1/4 in. thick)

11/2 c. coarsely chopped fresh or frozen (thawed) cranberries

1 tsp. finely grated lemon or orange zest or combination

2 Tbs. flour (or gf substitute)

1Tbs. cornstarch

2/3 c. sugar

1/4 tsp. ground nutmeg

Streusel Topping-

1/2 c. rolled oats

1/3 c. flour (or gf substitute)

1/3 c. (packed) brown sugar

1/3 c. chopped walnuts

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 c. unsalted butter, cut into small pieces

1. Roll pastry dough into an 11 in. circle and place in a 9 in. pie plate, patting to fit. Trim or flute the crust around the edge of the pie plate. Transfer the crust to the refrigerator for 30 min.

2. Position a rack in the lower third of the oven, and preheat to 375 F. Place a rimmed baking sheet on the rack.

3. To make the filling: place the apples, pears, cranberries, lemon zest, and orange zest into a large bowl and stir to combine.

4. Place the flour, cornstarch, sugar and nutmeg into a small bowl and stir to combine. Sprinkle this mix on the fruit and toss to combine.

5. To make the topping: place the oats, flour, brown sugar, walnuts, ginger and nutmeg in a medium size bowl. Using your fingers, blend the butter into the mixture until it resembles coarse meal.

6. Place the fruit filling in the pie crust and cover the filling with the struesel topping. Do not pack down the toppin.

7. Place the pie on the baking sheet in the oven. Bake the pie until the juices start to seep and bubble along the edges and the topping is golden brown, 50-60 min. Allow the pie to cool on a wire rack before serving, at least 20 min.

Serves 8

Great with Ice Cream!