What’s for Dinner (Breakfast and Lunch)? The Sabbath Plan!

My good friend Renee (who I’m blogging with over at Whatever is Lovely Ministries) insists that not everyone knows how to do Sabbath. This is not a post about the theology behind observing Sabbath as a modern Christian. This is merely logistics. Because Sabbath prep is mostly about the food.

As soon as I finish my coffee and move from this couch, I will begin kneading large batches of bread dough. I’m attempting to go gluten free, but on Sabbath even I eat some bread (for now). My Savior is the Bread of Life, after all; and I’m toying with the idea that even GMO and hybridized wheat can be sanctified by prayer (since wheat is clearly approved by the Word of God). Or maybe I’m just a helpless carb addict who’d rather suffer bread bloat than go without. You decide which explanation sounds holier.

Ahem.

Tonight’s plan for dinner is Calzones. Turkey sausage or grilled chicken, but I haven’t gotten that far in the planning, yet. The dough is what’s most important.

I begin by adding 4 teaspoons of yeast to

3 1/2 cups of warm water.

This recipe makes four loves of bread, and I’ll be using the same basic recipe throughout the day (adding 6 eggs and a little more sugar when it’s time to make the challah).

To that, I add 1/2 cup of sugar.

The oil matches my mood. For the calzones I’ll use melted butter and a dash of olive oil (indicating a very good mood). Oftentimes I stick with 1/2 cup of vegetable oil, it’s the easiest and cheapest way.

A dash of salt.

About eight cups of flour–more or less depending on egg usage, flour type, and humidity (just keeping stirring flour in slowly ’til the stickiness is halfway between barely bothersome and truly annoying). You’ll add more flour when kneading gently an hour later, so just be sure it’s mixed very thoroughly for now (you can leave it in the bowl to rise).

For the calzones, I’ll also add a cup of Parmesan cheese and heaping tablespoons of dried parsley, oregano, basil and a teaspoon of garlic powder. If I were headed toward cinnamon rolls, I’d sprinkle in a little cinnamon and a dash more sugar (and I’d add a couple eggs and a teaspoon of vanilla before the flour).

After rising for an hour, the dough is ready to be kneaded and prepped for use: placed in bread pans (rise for one hour and bake @ 350 degrees), rolled out for pizzas and calzones (bake @ 400 degrees), rolled out for cinnamon rolls (rise for 20 minutes and bake @ 375 degrees), formed into balls for dinner rolls (rise for an hour and bake @ 350 degrees), or braided for challah (rise for 30-45 minutes and bake @ 350 degrees).

It’s an amazing thing.

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But an amazing Shabbat dinner and a beautiful challah will not fill tummies comes Saturday. For this, I bake extra loves of bread and prep veggies and dip for snacking. I also throw a soup (or the makings of a soup) into the crock pot and pull it out to cook on Saturday morning.

Breakfast, though, that’s our favorite:

Cook one pound of turkey sausage with a tablespoon of butter, a drizzle of maple syrup, a dash of garlic powder and a tablespoon of dried sage. Pour the sausage into a greased 9 by 13 baking pan.

Then whisk a dozen eggs with a 1/2 cup of brown rice flour and a splash of almond milk. Pour the eggs over the sausage. Top the mixture with grated cheese (optional).

Cover the dish and place it in the refrigerator where it remains ready to bake in the morning! Bake at 350 degrees for about 30 minutes (until a knife inserted in the center comes out clean).

Enjoy! And Shabbat Shalom!

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Day Seven

To all my fellow Feast keepers out there, we’re celebrating the seventh day of Unleavened Bread today. I know some of you celebrated the last day two days ago and are back to bagels already. I’m actually not anxious to go back to regular bread; but, the big girls are excited to have a fluffy pink cake for their birthday tomorrow. They’re turning eight! Good grief.

On Sunday morning (before hair was brushed–sorry, Mom!), we made our countdown calendar to Shavuot (Pentecost)!

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Then, we had banana and sweet cream cheese crepes for breakfast…(hence, the whole not missing leaven thing)…

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And garlic curry matzoh with tuna salad and potato salad for lunch.

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It doesn’t feel like we’ve given up a thing this week. Still, tomorrow I’ll be back with cake!

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What is It?

Exodus 16:14-15 (KJV) And when the dew that lay was gone up, behold, upon the face of the wilderness there lay a small round thing, as small as the hoar frost on the ground. And when the children of Israel saw it, they said one to another, It is manna: for they wist not what it was. And Moses said unto them, This is the bread which the Lord hath given you to eat.

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It’s Manna (What is It?)!

7 cups flour

1 cup sugar

3 cups water

1 t. salt

1/2 cup oil

Roll thin with more flour and bake at 400 degrees until slightly browned. Recipe will make four large sheets. Once cooled, cut or break into wafers.

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Saturday Cereal

Around here, we observe the Sabbath. It’s not a popular idea in our busy world, but I feel it is necessary for life–at least, for my life–in addition to being a whole lot of fun. In all its peaceful, prepared, glory, it’s everyone’s favorite day. Right now, I’m in my bathrobe while lunch reheats on the stove. The kids are watching Shark Week and are coloring away. Currently, they’re not copying the gore of the show, but I keep waiting for Lil Prince to ask for a red crayon. I may or may not have slipped the dogs a Valium. OK, I didn’t, but they always seem to catch the spirit of the day.

As wonderfully restful as is Saturday, Friday is a whirlwind. By sundown on Friday night, Saturday’s food needs to be made so that I can truly rest the full day. Yesterday, after baking four loves of bread, my oven and stove top worked overtime to make Friday’s dinner plus all three meals for today. I made it really easy on myself this week because I also wanted to make a cake for Papa Bear’s birthday. So, last night’s dinner was chili and rice, today’s lunch is chili dogs, and tonight’s dinner will be taco salad with (ta-da!) chili! Y’all are gonna comment and tell me that that wouldn’t fly in your house. But in my house, I’m in charge. Ha! And really, there are few meals we all love as much as chili.

This post isn’t about chili, though. This post is about breakfast. Monday through Friday, we have eggs or pancakes…even peanut butter and honey if we’re in a rush. I like to bake muffins on Friday so that Saturday’s breakfast is made, but the kids keep on asking for cereal (and let’s face it, that would be much easier). Now, I’m not a health nut–not even close. I can’t afford to give and eat organically, and organic is what I’d rather sacrifice. But I do try to eat well and to feed my children well enough to justify the occasional white flour, white sugar treat. Ahem. I know enough to know that no prepackaged cereal is healthy, and that most of them are downright toxic. So if we’re gonna do cereal on Saturdays, I’m gonna have to make my own. Here’s the result of my first attempt.

Let me again preface that I am not a health nut. If you are, please forgive me. I’m just after something of which I know all of the ingredients. I didn’t sprout grains or do anything fancy. But this took me about twenty minutes, and (based on what we ate today) it will last us about four cereal days–maybe more.

Yes, you’re seeing popcorn. After a few vain attempts at the so-called easier way to puff brown rice, I have officially given up–forever. But then I thought, hey, popcorn and puffed rice have pretty much the same consistency! I headed to Google with my brave new idea only to find out that it’s pretty much the oldest idea known to cereal. Oh well! At least I know it works. 

What I have here is:

42 ounces of rolled oats (tossed in a generous amount of honey, loads of cinnamon, a melted stick of butter and slowly toasted at about 360 degrees)

1/2 C of popcorn (air popped and then slightly crumbled–just to keep it from taking up the whole jar)

and

1 C of raisins

In case you’re wondering, it was a big hit! We’ll eat it in smaller amounts with yogurt and fruit, but today, it was simply cereal.

I’d like to add some raw nuts and more dried fruit, but I can’t decide where to start. What would you add? And if you already make your own cereal, please let me know what you do.

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Summer Out. Fall In.

It’s all over Facebook. Fall and fall-like things are coming to a town near you. Here in the mountains, fall is here in full-force. The leaves are changing–oohs and aaahs all the way to church, yesterday. And there has been a thin layer of ice over the bowl of water that I keep outdoors for the dogs. I think we all agree, though, what we truly love about fall is the change in the Starbucks’ menu. Fall is a winner because it’s cozy, it’s cuddly, every camera bug likes a good leaf-throwing action shot and, most of all, fall tastes really good.

And so just like that, we say goodbye to summer. Though, the end of summer doesn’t mark the end of grilling around here. Last year, I made bulgogi, outside, in a snow storm (and it was worth it).

But it does bring on the baking, fall. At least, it does around here.  For one, every third recipe is now made with apple cider. How does fall change the cooking and baking in your house?

 

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Foody Friday — Everyday Fondue

We love our coconut oil around here. You probably do, too. I love that it melts to liquid in a heat wave and still holds up to high frying temps. I may or may not have been known to sneak a spoonful now and then–especially if it’s Tropical Traditions Gold Label Coconut Oil, that’s my favorite (and not just because they sent me a free jar).

If you didn’t already know, you can dramatically increase the smoke point of your butter or olive oil by adding in some coconut oil. That’s how we pop our popcorn, and it’s yummy. 

Today, I’m giving you a recipe that’s not even a recipe–it’s more like a tip. If you mix together equal parts of coconut oil, honey (or agave), and cocoa powder…

This is what you’ll get!

If your coconut oil is in a solid state, just heat it gently over the stove. Your fondue will stay gooey and melty forever. No heat required!

Enjoy! We did…

…for breakfast!

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