Poppy Seed Roll

Nice little treat for a morning or afternoon break. The lemon glaze adds a zesty flavor. If you don't like lemon, is there anyone who doesn't? You can skip the lemon and make a vanilla glaze.
This sweet bread is also excellent for toasting or for french toast.

Dough:

• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 2 teaspoons yeast

1. Heat milk and butter until very warm, add sugar, and salt. 
2. Whisk beaten eggs and vanilla, add to milk and butter mixture. 
3. Stir in flour and yeast, adding 2 cups of the flour at once, then add the rest 1/4 cup at a time until dough is smooth and not sticky. Knead for 5 minutes.
4. Place in greased bowl and let rise until doubled in bulk.
5. Roll out as for cinnamon buns.
6. Spread on filling which has cooled.
7. Roll up starting at the wide end, sealing edges and ends.
8. Place sealed side down on a parchment lined cookie sheet. 
9. Allow to rise until almost doubled in bulk, approximately 30 minutes.
10. Bake in a 350º oven for 25 to 30 minutes.
11. Cool and drizzle with glaze.

Filling:

• 1/2 cup 10% cream
• 1/2 cup brown sugar
• 1/4 cup poppy seeds
• 2 eggs, beaten
• 1 teaspoon vanilla

1. In a saucepan, bring cream, sugar, and poppy seeds to a boil.
2. Mix in beaten eggs slowly,  whisking constantly until well combined,
3. Cook 5 minutes over medium heat or until thickened. Stir in vanilla.
4. Cool.

Glaze:

• 1 cup icing sugar
• Juice of one medium lemon
• Whisk until smooth.

Strawberry Spinach Salad

This strawberry salad has an orange flavored twist in the dressing. I love it!

Ingredients:

• 1 small bag spinach (about 8 - 10 cups / 170 g)
• 1 cup sliced strawberries
• 1 small zucchini, thinly sliced
• 1/4 cup feta cheese
• 2 Tbsp. pumpkin seeds

dressing

• 3 Tbsp. frozen orange juice concentrate
• 2 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• 1 tsp. Worcestershire sauce
• 1 tsp. poppy seeds
• 1/2 tsp. sugar
• 1/4 tsp. salt

Method:

1. Shake up dressing ingredients in a small jar and pour over salad ingredients just before serving.

 

Roasted Garlic

Roasting garlic is a simple process. Garlic bulbs are a cluster of little cloves in skin. When the whole bulb is roasted the garlic in each clove becomes soft and the flavour mellows. The uses for roasted garlic are many. If I know I'm going to use it in an Italian dish such as a pasta or pizza sauce or to rub onto foccasia bread before baking, I like to add a sprig of rosemary during roasting. If I'm going to use the roasted garlic to add to salad dressings, guacamole , salsa or humus I leave out the herbs. Once roasted, don't discard the olive oil the garlic has been roasted in as it's full of flavour and can be added to your dishes along with the garlic.

Ingredients:

• whole garlic, you can do one or as many as you like
• olive oil, enough to drizzle over and make a shallow puddle for the garlic to sit in
• salt and pepper
• sprig of fresh rosemary, optional

Method:

1. Peel the outer layer of skin off garlic bulb, leaving the bulb in tact.
2. Cut the top off the whole bulb, exposing the inside of each of the cloves.
3. Place the garlic cut side up in a little roasting dish, or on a double piece of tin foil that is large enough to pull up and over the clove to seal as it roasts.
4. Drizzle olive oil over the garlic making sure it runs into each little clove. Add enough so the bulb is sitting in a little puddle of oil.
5. Add a sprinkling of salt and a few grinds of fresh pepper.
6. If adding rosemary place on top of garlic and give it a little drizzle of oil.
7. Place lid on garlic roasting dish. If using foil, place in a pie plate and seal up. The plate will catch any oil if it escapes.
8. Place garlic in oven pre heated to 375- 400º for 40-45 minutes. For such a small item I often bake it along side something else as I'm not heating the oven for only this. I also place the foil packaged cloves right on the BBQ and roast it along side what's cooking on the grill. 
9. Remove from oven. Remove lid or open foil and allow the garlic to cool slightly before squeezing out of the cloves.
10. To remove garlic, pick up whole bulb and gently squeeze softened roasted garlic right into the olive oil in the baking dish or onto another dish if you don't want it in the oil. 
11. To use mash with a fork and add to your recipes. 

Serving suggestion: for a quick appetizer spread roasted garlic onto a slightly butter toasted baguette and top with your favourite cheese. (try adding a few garden fresh tomatoes before you add the cheese) Place under the broiler for a minute or two.....but watch it so it does not burn.! Serve immediately. 

Garlic after roasting.

Bagels Gluten Free

I have tried several times to make gluten free bagels that satisfy me the way the regular wheat ones used to that were my favourite order at Tim Horton's.  I finally am happy with this recipe.
I like the plain bagels  with poppy seed tops,  toasted and spread with cream cheese but you can change up the recipe by adding  your favourite flavours and toppings.

• 1 cup warm water 
• 2 tsp sugar 
• 1 tsp unflavoured gelatin 
• 1 1/2 tbsp. traditional yeast 
• 2 lg. egg whites 
• 3/4 cup millet flour 
• 3/4 brown rice flour 
• 1/3 cup white bean flour (or chick pea flour) 
• 2/3 cup cornstarch 
• 1/4 cup potato starch 
• 1 tbsp potato flour 
• 1 tsp xanthan gum 
• 1/2 tsp salt 
• 
  
• sweet rice flour 
• olive oil 
• boiling water 
• 1/4 cup sugar 
• 1 egg white plus 2 tbsp water for wash 

1. Mix sugar, gelatin and yeast then stir into 1 cup warm water and let proof (until doubled in volume) 
2. Blend together all dry ingredients and set aside. 
3. Break egg whites in bowl of stand mixer and beat until frothy. 
4. Add proofed yeast and stir.   
5. Add all the dry ingredients all at once, stir until liquid is absorbed and then beat on higher speed until dough is smooth and elastic -- about 1 minute. 
6. Dough will be a little sticky -- that's good ... turn it out on  counter  dusted with sweet rice flour. Knead lightly until dough is just nice to handle. 
7. Form a roll and cut it into 10 even pieces. 
8. Oiling hands liberally with olive oil..  take each piece and form into a round flat disk. Try to make it as as smooth as possible - any cracks will magnify when  baking. 
9. Place disk on parchment lined cookie sheet -  poke your finger down through the middle and twirl the disk  around to form the centre hole of the bagel. 
10. Using fingers or fine pastry brush oil the tops of the bagels. Place pan of bagels  in warm place to rise for about 45 minutes. 
11. Put pan of water on to boil -- make sure it is at least 1 1/2 inches deep  - the bigger the pan the more bagels can be boiled at one time.
12. Pre-heat oven to 425 degrees. 
13. When bagels have finished rising,  place them in the hot oven to flash bake them for 4 minutes. 
14. Remove them from the oven and turn the oven down to 375 degrees. 
15. Placing the bagels upside down in the boiling water,  boil them for three minutes, then turn them right side up to boil for another three minutes.   Lift them out of the water back onto the parchment lined pan.  
16. Using the egg white wash  brush tops and add your favourite topping. 
17. Bake for about 30 minutes until golden brown.  

Bread For The Journey

God's Word, the scriptures, are never a 'quick read'.  

There is always a message that becomes clear only with a thoughtful consideration of a text. 

God so desires that we know Him, 

and His character is revealed in so many ways as we search out His messages to us, 

recorded  in the book we call The Bible.  

I recently read the following verse from Song of Solomon.   

   The flowers appear on the earth; 

The time of singing has come, 

And the voice of the turtle dove 

Is heard in our land. 

Song of Songs 2:12

As I thought about these words, wondering what wild flowers had to do with turtle doves,
 one word came to mind. 

FAITHFUL 

Every spring, out of a ground left dormant through a harsh winter, 

the flowers burst forth, fresh and beautiful,  awoken out of a sweet sleep. 

And the turtle doves ?   

The turtle doves, who mate for life,  have become the emblem for love and faithfulness , 

inspiring poets and musicians.  

What convincing evidence God has put into His creation to portray His faithfulness to us.!
His faithfulness to fulfil every promise He made to us can be counted on,  

as surely as we take for granted that the wild flowers will bloom in spring 

and 

the turtle dove will never tire of cooing his love song to his mate. 

Bev's Kitchen Reno Update

Back in February, I posted that we were beginning kitchen renovations. 

 My old Kitchen looked like this:

My wishlist included an island, a window seat and double wall ovens. That required moving the wall between the laundry and kitchen.  We had to start somewhere so Harv removed the desk and started punching holes. 

Our niece, Monica works for a cabinet maker so Harv enlisted her help to remove the cabinets. 

 They hung a few of them in the garage for extra storage during the reno.

After the demolition of the old space, this is how the kitchen looked: - you'll note that wall between the kitchen and hall is gone! 

The door to the garage was moved over into the laundry room.    

Before long the kitchen was a jumble of wires, tools, and lumber.

We widened the doorway from the front hall to make for a more open feeling.

A friend helped me choose colours and finishes.

 After several weeks of work the painters came in and shortly after that the flooring was laid.

This is the interior of my new walk-in pantry which is conveniently located in the corner between the stovetop and the fridge.

Then it was time to lay out the boxes for the cabinets. 

It got more exciting each day as we watched the kitchen take shape.

It was hard to wait as the cabinet installer painstakingly fitted each cabinet into place.

One of the most exciting days was when the quartz countertops were installed. The sinks were the last to go in and as it is pretty hard to cook without a water source, I had to wait.  I'd been pretty patient until then, knowing that all good things take time but that last week was the hardest. 

 I could hardly wait to start stocking my new space.

My pantry, seen on the right, is L- shaped and the appliance garage seen below the dark cabinet on the right has a door which slides up and down by pushing a button under the upper cabinet.  My clever husband came up with the idea.  When the appliance door is down you'll not know it is there as it will match the rest of the backsplash.

Coming in the front hall, this is the view now.

Isn't this an amazing pantry? The picture on the left shows how the countertop extends into the appliance garage.  Below you can see the huge drawers for storing my pots and dishes and the little side cabinets are perfect for items like oil, baking soda, vinegar, vanilla and salt and pepper.

 This view is looking towards the front hall.  The display cabinet above the table is another one of my husband's great ideas.  A perfect place to display the platter my sister in law gave me as well as a certain cookbook that is very meaningful to me!

So here is the almost finished kitchen.  We still have to get the upholstery done on the window seat and choose a backsplash and there is a bit of trim and electrical that needs to be completed. 

 That will all happen in the next while but in the meantime 

I am delighted with my new kitchen.  

We were so  fortunate to have had excellent tradespeople for the whole project and are grateful for their dedication to excellence. It's given us a gorgeous space.

So now you can picture me in my kitchen as I cook for family and friends

.(Be assured though, it will be a bit messier once I get cooking!)

Apple Pecan Chicken Salad

After enjoying a salad much like this at a local restaurant on occasion, we began having a copycat version at home.  Apples and spicy pecans combined with chicken and greens and a vinaigrette dressing make a delicious full-meal lunch.  Pick up a rotisserie chicken at the grocery store...or throw a few chicken breasts on the grill.

Apple Pecan Chicken Salad

• 8 cups mixed greens or baby spinach
• 1/3 cup sliced red onion
• 1/3 cup crumbled blue cheese (or feta)
• 1 Granny Smith apple, chopped (or add some chopped red apple for colour)
• 1/2 cup spicy sugared pecans* (recipe below)
•  1 1/2 cups rotisserie chicken, skin removed and cut into bite-size pieces 
• Apple vinaigrette dressing* (recipe below)

1. Layer greens, onion slices, blue cheese, chopped apples and spicy pecans on a salad plate.
2. Top with chicken pieces.
3. Drizzle dressing over salad to taste.

Dressing:

• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 2 tablespoons maple syrup
• 1 1/2 tablespoons Dijon mustard
• salt and pepper to taste

1. Place dressing ingredients in a small jar.  
2. Put on lid and shake.

Spicy Sugared Pecans:

• ½ cup white table sugar
• 2 cups pecan halves
• generous pinch cayenne

1. Heat sugar, nuts and cayenne in heavy medium skillet over medium-low heat, stirring occasionally with wooden spoon. 
2. After several minutes, the sugar will begin to look sticky...and then begin to melt.  Stir continually, coating the nuts with the melted sugar.
3. When sugar is completely melted and turned amber in colour, remove from heat  and spread nuts on a foil lined pan. 
4. Allow to cool and break into pieces. 

 

Kale Pesto

 We planted garlic last year about this time and wondered if it would be okay since garlic is usually planted in fall.  It wintered just fine and now it is ready for us to harvest.

Earlier this week I went out to the garden, cut some kale off the plants, pulled a bulb of garlic and and had pesto made in minutes.  Pesto is delicious to eat in many different recipes and today I am sharing how I made the pesto and how I served it. Pesto was traditionally made with a mortar and pestle, but I made it simply with a food processor.  

• 1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
• 2 cloves fresh garlic (crushed)
• 3/4 cup toasted walnut halves
• juice of 1 fresh lemon
• 1/2 cup parmesan
• olive oil (about 1/4 cup)
• salt and pepper to taste

1. Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
2. Pulse until a paste begins to form.  
3. Add a drizzle of olive oil and pulse.  Add more olive oil until you have the desired consistency.
4. Season with salt and pepper.  Refrigerate.

 Kale Pesto Cream Pasta

• 1 cup heavy cream
• 1/4 cup butter
• 8 ounces pasta (cooked according to directions on package)

1. Heat together heavy cream and butter and simmer 5 minutes.
2. Use enough enough heated cream sauce to just coat pasta.
3. Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve!

Black Eyed or White Bean Salad

My mom has made this salad (using black eye beans) for many years and I'm always happy to see it at barbecues and picnics. It goes well as a side with burgers, ribs or chicken. Mix it like a potato salad . . . using small white beans with or without a black eye. (The black eye beans turn light brown when cooked)  

Ingredients: 

• 1 1/2 cups black eye or white beans
• 1 1/2 tsp salt
• 3 hard boiled eggs, chopped
• 1 small shallot sliced fine or green onion
• 1 Tbsp fresh finely cut dill or 1/2 tsp dried

dressing:

• 3 Tbsp mayonnaise
• 2 Tbsp sour cream
• 2 Tbsp vinegar
• 1/2 tsp salt
• pepper to taste

Method:

1. Rinse beans and cover with about 6 cups water and salt. Bring to boil an simmer for about 60 - 75 minutes, until done.( Add more water if needed.)
2. When done, drain and rinse with cold water.
3. Mix with eggs, shallot and combined dressing ingredients. Garnish with dill or pea shoots. Serves 6-8 as a side.

Bread for the Journey

Faithful Father

Blessed be the Lord, who daily bears us up; 
God is our salvation.  

Psalm 68:19 ESV

Today I am most thankful for a Heavenly Father who gathers me up in His arms...protects me...comforts me...and forgives me.  He is my salvation.  I sing along with Brian Doerksen's lyrics to Faithful Father...a song of praise to my faithful heavenly Father.  One day 'my heart will find it's home in you'...my forever faithful Father.

I had a father who held me on his lap, and carried me when I was too tired to walk on my own two feet...and led by example...and knew how to give good gifts.  I still have him...and am so thankful for that!  Not all of us have had that kind of an earthly 'daddy'.  Some have no daddy at all.   But each one of us can celebrate this Father's Day by knowing that we have a Heavenly Father who is waiting for us...to gather us in His arms, to protect us, to carry us, to bless us with good things.  His most precious gift is that of spending eternity with Him.  Let us put our trust in the greatest Dad of all.

"Come to Me, all you who labor and are heavy laden, and I will give you rest."

Matthew 11:28

Saturday in Lovella's kitchen and Saturday's Saskatoon Signing

A few weeks ago I was up at Sweet Dreams Bed and Breakfast making a big batch of potato salad with Dorothy.

I asked for a big butcher knife and proceeded to peel my eggs the quick way.

Dorothy had never done it like that before and found it to make the job of peeling a few dozen eggs quick work.

I quickly grabbed my camera then when I thought of our Saturday kitchen tips.

Here are my tips for quick egg peeling.  I know that there are other methods that work well when the eggs are at least a few days old but this method works great even when the eggs are laid and cooked the same day!

1. Start with brown eggs.  This makes it easy to see the shell against the whites of the egg when scooping them out.
2. Place eggs in the bottom of a saucepan and cover one inch over the eggs with cold water.
3. Heat without a lid on high heat to boiling and then put the lid on and remove from heat.
4. Let sit for 20 minutes.
5. Drain and run cold water over the eggs for several minutes.
6. Use cutting board to help the egg from slipping and give the egg a quick chop through the middle. Don't use a serrated knife. You won't have to chop all the way through but will easily be able to break the egg in half once it has been cracked at least half way.   It might be safer for you not to hold the egg at first while you chop it.  
7. Use a teaspoon to slide between the white and the shell and scoop it out.
8. Use a paring knife to slice the eggs as you desire or chop with a pastry blender.
9. Be very careful you don't take a swipe at your fingers instead of the egg!!

Today is our last day in Saskatoon signing books.

We've had a wonderful time in Saskatoon and would love to meet a few more of you today.

Saturday June 15 
Anneliese and Bev
MCC Relief Sale 10 - 12
Scotts Parable Bookstore 3-5

Western Omelette / Sandwich

This is my variation of a Western Omelette that makes a great Sandwich. This amount serves 6-8 but it can easily be adapted to feed more or less people as you need. I used left over ham from Easter dinner which made it very tasty. Put your favorite condiment on your toast and you have one hearty and filling sandwich. I like mustard on mine but you can add what ever you like.

• 1 green pepper, diced
• 1 small onion, diced
• 2 cups of chopped ham
• 12 eggs
• 1/4 cup water
• bit of oil or butter
• 2 cups grated cheese, what ever you have on hand, I used cheddar this time
• salt and pepper to taste
• 12-16 slices of toast
• favorite condiments

1. In a large 12" skillet, saute the pepper in a bit of oil or butter until the onion is soft and transparent on medium heat. Adding the ham when the vegetables are cooked.
2. Beat the eggs together with the water.
3. Add to the hot pan, moving the edges of the egg mixture to the center so the bottom of the eggs cook. 
4. Put the lid on your skillet and cook a few minutes until the eggs set.
5. Add the cheese and put the lid back on and remove the skillet from the heat so the eggs don't burn.
6. Cut into pieces to fit your toasted bread. 

*Tip - with making this large amount, I found it best to set the top of the egg mixture under a broiler for a few minutes before adding the cheese. Other wise the bottom gets to dark and the top doesn't set properly because of the amount of eggs.

Saskatoon Pie / Book Signings today in Saskatoon, Saskatchewan

Last night I suddenly remembered that last year my dad had given me a bag of Saskatoon Berries he had received from a friend. I baked him a pie that we enjoyed together and he said to keep the extras for another pie. So I went and dug out that little bag of about 3 cups of Saskatoons to which I added 2 cups of blueberries to make for the 5 cups I needed for the pie. 

Saskatoon Pie seemed fitting for today's recipe post because today if you are in Saskatoon, Saskatchewan you can stop by Ten Thousand Villages or McNally Robinson to meet Anneliese, Bev and Lovella. Our Celebrations Cookbook is available for purchase at both locations.  If you already have a copy and would like it signed, bring it along. The girls would love to meet you at one of the signing locations today.

Ten Thousand Village 45th Street West, 11-1pm Book Signing
McNally Robinson, Prairie Ink Restaurant, 7:30pm Speaking and Book Signing

Saskatoon Pie 

Ingredients:

• your favourite pie dough, enough for 1 double crust pie
• 5 cups frozen Saskatoons (or use 2 1/2 cups each Saskatoons and Blueberries as I did)
• 2/3 cup white sugar
• 3 tbsp corn starch 
• 1 tbsp lemon zest
• 2 tbsp butter
• 1 tbsp cream
• 1 tbsp coarse raw brown sugar

Method:

1. Roll out pie crust to fit pie plate. Roll out top crust and set aside.
2. Place berries into a large mixing bowl.
3. Add sugar and cornstarch and lemon zest. Stir together.
4. Fill pie crust with berry mixture. 
5. Place little pads of butter over berries.
6. Top with upper crust. Trim pie dough and flute edges of pastry.
7. Brush with cream and sprinkle with raw sugar.
8. Bake in 400º oven for 15 minutes. Turn oven down to 350º and bake another 50-60 minutes. 
9. Remove to a cooling rack. Serve warm with ice cream.

Wishing all 10 of us could sit down with you all for a piece of pie tonight after the book signings.

Apple/Cranberry Crisp on the Barbecue

This is a wonderful dessert to prepare on the barbecue grill. The wonderful aroma wafting from the barbecue will make you hurry with the main course just so you can have dessert. It's a perfect dessert to take along camping. The dry ingredients for the topping can be mixed at home and put in a zipped plastic bag. And the rest can easily be prepared at the campsite.

Filling:

• 5 medium sized apples, peeled, cored and sliced
• 1/2 cup cranberries
• Juice of half a lemon
• 1/4 cup brown sugar
• 1 tablespoon butter, melted

Topping:

• 2/3 cup brown sugar
• 1 cup rolled oats, I used 1/2 cup quick cooking and 1/2 cup large flaked oats
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/3 cup pecans, chopped

1. Filling: Combine sliced apples and cranberries in a bowl, squeeze lemon juice over mixture and mix to prevent browning. Stir in sugar.
2. Brush melted butter in a 10" cast iron skillet.
3. Pour apple mixture into skillet.
4. Topping: Mix together, sugar, rolled oats, flour, and cinnamon.
5. With a pastry blender cut in melted butter and vanilla until crumbly.
6. Spread crumbles over apple mixture.
7. Preheat the barbecue grill to 375º.
8. Turn off one of the burners and place skillet over that burner for indirect cooking. 
9. Cover the barbecue lid.
10. Cook for 40 minutes, move skillet over to a burner that is turned on and bake for another 5 to 10 minutes, until the apples are tender and bubbling.
11. Remove skillet from the barbecue.
12. Serve crisp warm. I served it with frozen vanilla yogurt.

Leftovers are delicious with yogurt the next morning.

Mango Cucumber Salad

I was introduced to a version of this recipe by my sister-in-law last summer and I just love it! With the jicama, mango and cilantro, this has a Mexican twist to it. I found the jicame (a root vegetable with golden/brownish skin) in the produce section alongside the fresh herbs and ginger. Right now I'm so glad it's mango season again!  This recipe makes enough for six as a side. Make sure you double or triple the recipe if you take it to a family picnic.

 

Ingredients:

• 2 mangoes, peeled and chopped into cubes *
• ½ English cucumber roughly chopped or sliced
• ½ small jicama, peeled and cubed (about 1 cup)
• 1 small shallot, sliced
• 2 Tbsp fresh mint, chopped
• 2 Tbsp cilantro or parsley, chopped 

Dressing:

• 2 Tbsp grapeseed oil (or light olive)
• 2 Tbsp lime juice
• 2 Tbsp frozen OJ concentrate
• 1/8 tsp cumin
• 1/8 tsp chili
• 1/8 tsp salt
• 1/8 tsp sugar

1. Mix dressing ingredients.
2. Toss all ingredients with dressing and refrigerate (or set in cooler) for an hour or two so flavors blend, before serving.

 * for a tutorial on how to cup up a mango click here

 

Camping Fajitas

I thought it might be fun for you to see my other kitchen.

We leave our farm and take the travel trailer out several times a year.

I love cooking in this little kitchen.  I leave it packed with staples and with a quick walk around the perimeter of the  grocery store to get produce, dairy and meat...

we're set to go.

One thing I try to do is to make one meal stretch to two meals.

For this dinner we used leftover steak to make fajitas. 

Make it in your next getaway kitchen or make it at home...it's a summer winner.

• 2 tablespoons oil
• 1 pound grilled tenderloin steak, chilled and sliced
• 1 large onion, sliced
• 1 large green pepper, sliced
• 1 jalapeño pepper, seeded and finely minced
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder (add more according to taste)
• 1/2 teaspoon cumin
• mexican blend cheese
• salsa
• tortilla shells
• sour cream and guacamole (optional)

1. In a large fry pan, heat the oil over medium high heat and then  saute the onion, pepper, jalapeño pepper and garlic until onion begins to caramelize.
2. Add the sliced steak and seasonings and a few tablespoons of water and stir to combine.
3. Continue to stir just a minute over medium high heat until heated through.
4. Wrap tortilla shells in foil and warm on the grill or in the oven.  
5. Spoon fajita mixture over shells and top with cheese, sour cream and guacamole.

Serves 4

Bread for the Journey

Last Saturday I visited a beautiful woodland garden that is only open to the public a few times a year. I was struck by all the varieties of plants that this gardener has grown and the labor it takes to create the beautiful spaces that I was able to walk through. My time there reminded me of our own Master Gardener who has created all these things for us to enjoy and the strength for this earthly gardener to create these spaces.

This is a great time of year to see new growth. If you need a reminder of God's goodness to us I would encourage you to take some time to step out into the world around you that He has created. Visit a garden or a meadow or take a walk around your neighborhood with eyes that are open to see something new that you haven't noticed before.

Ask Him to open your eyes to see and I believe you will have cause to worship Him again with fresh eyes.

Psalm 100 (ESV)

Make a joyful noise to the Lord, all the earth!
²     Serve the Lord with gladness!
    Come into his presence with singing!

³ Know that the Lord, he is God!
    It is he who made us, and we are his;
    we are his people, and the sheep of his pasture.

⁴ Enter his gates with thanksgiving,
    and his courts with praise!
    Give thanks to him; bless his name!

⁵ For the Lord is good;
    his steadfast love endures forever,
    and his faithfulness to all generations.

Peanut Cookies Gluten Free / Book signing in Winnipeg

I love peanuts !!
Years and years ago ... almost 'once upon a time' ..  I bought packaged peanut cookies that were my absolute favorite !   I bought them for several years , then , suddenly they were gone, never to be seen on grocery store shelves again!
I tried over the years to copycat them in my kitchen but could never quite capture the flavour that was locked into my memory.
Recently, I bought some peanuts and I thought about these cookies again and wished I could have one !   I decided I had nothing to lose in trying to come up with a cookie  recipe that would at least attempt to satisfy my taste longing.
And to my great surprise the resulting cookies taste EXACTLY like the ones I used to love , and they are gluten free !

So here is the recipe -- hope you enjoy them as much as I do !  I won't be making these too often, because I definitely can't eat just one !

• 1/2 cup butter 
• 1/2 cup white sugar 
• 1/2 cup organic coconut sugar (or brown sugar - see note on bottom) 
• 1 large egg 
• 2 teaspoons vanilla 
• 1/2 cup millet flour 
• 1/2 cup brown rice flour 
• 1/3 cup white bean flour (or chick pea flour) 
• 1/4 cup  potato starch 
• 1/2 tsp xanthan gum 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon cream of tartar 
• 1 cup of blanched salted peanuts 

1. Cream butter, sugars until fluffy, then add egg and vanilla and beat for a couple of minutes. 
2. Mix dry ingredients together and mix into the creamed batter. 
3. Stir in peanuts. 
4. Form into two rolls   each 8" long -  The dough is a bit sticky  , so I cover it with plastic wrap as I form the dough into the rolls.. then wrapping them up  in  the plastic wrap.
   
   
5. Refrigerate for a couple of hours or overnight. 
6. Slice rolls into 1/4 inch slices - place on a parchment lined cookie sheet, adding  half a peanut, flat side down in the middle of each slice. 
7. Bake on parchment lined cookie sheet at 350 degrees for about 10 minutes.  
8. Eat your share before the kids come home from school !  smile 

Variation: Substitute chocolate chips for the peanuts .. or divide the dough in half and add 1/2 cup peanuts to one portion and 1/2 cup chocolate chips to the other.

NOTE : I have recently read a book on the benefits of coconut oil.   On our last trip to Costco I saw a bag of Organic Coconut Sugar.   I thought I'd try it.  Coconut sugar is made from the blossoms of the coconut tree.  The sugar is organic, unprocessed and has the benefit of keeping the blood sugar from spiking as much as regular sugar. -- therefore making it advantageous for diabetics.   It is a little healthier than sugar - probably on par with honey.   Coconut sugar tastes like brown sugar and can be substituted in equal amounts where brown sugar is called for in a recipe.
(I have not tried this recipe with reg. brown sugar or chick pea flour, so I can't guarantee the flavour to be identical ) 

Today there will be a book signing in Winnipeg at the Ten Thousand Village store on Henderson between 11 - 1 and the Ten Thousand Village store on Plaza between 3 - 5.  Yesterday we had a great day in Steinbach.  Lovella writes about their time in Steinbach on her blog today.   Here is the link.  Happy Saturday!