Bread For The Journey

This week I've been listening to Handel's Messiah.  The familiar scriptures set to extraordinarily beautiful music reveals God's plan to redeem mankind by the coming of the Messiah.

As I listen to the different portions of scripture set to music I am brought to tears by the beauty, the hope of salvation and the love of our God eternal.

Two hundred and seventy-two years ago, on April 13, 1742 seven hundred people attended the premier performance of Handel's Messiah in Dublin.

Today is Palm Sunday!

The people of Israel had waited for their Messiah to come.

When Jesus came into Jerusalem on a donkey the people lined the streets with palm branches and sang praises to him. 

Are you ready for Easter?  It is so much more than colouring Easter eggs, baking Paska and setting a beautiful table. For those of us who believe that Jesus came to redeem us, there is a preparing of our hearts and minds as we remember the sacrifice God made when he sent his son.

Go into this week with joy. Jesus Christ came to seek and save the lost.  Spend time reading God's word and thank him for the Messiah, his gift of salvation we celebrate not only at Easter and Christmas but everyday.  

The next day he saw Jesus coming toward him, and said, “Behold, the Lamb of God, who takes away the sin of the world!

John 1:29 ESV

Broccoli with Bacon and Veggie Topping

Broccoli is one of those vegetables that is fun to dress up.

What is your favourite flavour boost for this bright green vegetable?

 I had some finely diced carrot and peppers leftover from another meal.

Added to bacon and onions, it made a very tasty topping for broccoli.

• 2 slices of bacon, very finely sliced
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped red and yellow peppers
• 1 bunch fresh broccoli
• 1-2 tablespoons butter if desired

1. Fry bacon until it is crisp.
2. Drain off most of the bacon drippings.
3. In about 1 tablespoon of bacon drippings, saute onions, carrots and peppers until they start to brown and caramelize.
4. Add  bacon and mix well.  Set aside.
5. Steam broccoli or microwave it until it is crisp tender.
6. Toss broccoli with butter if desired and arrange on a serving platter.
7. Spoon the vegetables over the broccoli  (I like to spoon them in a strip across the middle of the platter).
8. Serve immediately.

Easter Bread..for Children

I remember baking this colorful bread around Easter time for our young children and then later for our grandchildren. At the time I didn't have these vibrant food colors and so the bread was more pastel in color. This is a fun bread to put together and a good project to do with your children. Can you imagine their smiles when eating a slice of this bread?

• 1 cup warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 2 tablespoons oil
• 3/4 teaspoon salt
• 2 3/4 cups flour
• food coloring of your choice

1. Whisk together warm water, yeast, sugar, and oil.
2. Stir in flour and salt to the liquid mixture, knead until well combined, approximately 5 minutes.
3. Separate dough into balls, as many as the colors you have chosen. I had 6 colors: red, orange, yellow, green, blue, and purple.
4. Add each of the colors to each of the balls of dough for desired color.
5. It takes awhile to evenly knead in each color, be patient, it does come together. Be sure to wash your hands and the surface you are working on between each color.
6. Place each ball of dough into it's own bowl, cover and allow to rise until doubled.
7. Once doubled, take each ball and roll out in a rectangle to fit a 9" x 5" loaf pan.
8. Stack them and place in a well greased loaf pan.
9. Cover and allow to rise until almost double in bulk.
10. Bake in a 350º oven for 30 minutes.
11. Remove bread from pan to cool on cooling rack.
12. Slice, slather on your favorite spread and enjoy.
13. Yield: 1 loaf

Boiled Raisin Cookies

Grandma's Cookie Jar

This cookie jar always had a prominent place in Ella Klassen's kitchen. She was my mother-in-law and very dear friend. Her boys, Harv and Jim, and later, her grandchildren, knew that the jar was always full of cookies baked by a loving woman who would urge them to "take 2 or 3 - they're small!".

The cookies I remember her baking most often were these Boiled Raisin Cookies - they were soft and moist, full of raisins, walnuts and aromatic spices.

• 2 cups sultana raisins (the light brown raisins, not the dark ones)
• 1 cup boiling water
• 1 cup butter or margarine
• 1 3/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon each, cloves, nutmeg and ground star anise (if you have it)
• 1 cup coarsely chopped walnuts or pecans 

1. In a small saucepan, pour boiling water over raisins, bring to a boil again and cook for 5 minutes.
2. Remove from heat and cool raisins (do not drain!) to to room temperature.
3. Cream butter and sugar until fluffy.
4. Add eggs, one at a time, beating well between additions.
5. In another bowl, stir flour, baking powder, baking soda, salt and spices until well mixed.
6. Add cooled raisin mixture to butter and egg mixture, mixing well.
7. Add flour mixture, a little at a time until well mixed.
8. Stir in nuts.
9. Using a cookie scoop or two teaspoons, drop dough on to greased or parchment lined cookie sheets.
10. Bake in a 350ºF oven for 16 minutes or until lightly browned.
11. Makes 5-6 dozen cookies.

Bread For The Journey

 Downtown Abbey Photos

The door squeaks, and I know it's her.
And the door squeaks...and she's gone.
She's completed her legal paperwork to become the bride of a young American.
She had one more border crossing, in hopes of having the custom officials accept and recognize her K-1 Visa.
I remember pacing and praying during my gym class, listening for the tiny notification alert on my IPhone. Her final text to me read... "Made it!! Phew, no issues!! Here we go!!"

I was overwhelmed with tears and peace in my heart.  It was at this point that I realized how many times I let myself become anxious over the detailed paper work, border crossings and the wedding plans.

But as I continued reading through Ann Voskamp's writings, I was inspired as I realized that I could embrace a lifestyle of radical gratitude rather than thinking about the daily deadlines, budgets and daily tasks that had often taken priority.

This past week I have taken the verse from Psalm 37:4 and started to intentionally write down the moments that I claimed to be "the desires of your heart"  Before long I had a list of experiences that that were teaching me about gratitude.  It's about learning to be content in everyday experiences and sharing the happiness with others. True contentment is not about finding impressive careers or exciting travels.  It's about seeing your grandson's face light up,  after he has asked if he could wear a suit jacket, rather than shirt and pants to the wedding and finding the right jacket at a bargain price.  It's about sitting outside with my spouse, discussing wedding plans and feeling the sun's ray on our faces as we think about God's design for marriage. It's about phoning a friend who's all excited about sharing her granddaughter's wedding plans.  It's about helping your daughter prepare for the stagette, feeling her excitement and being thankful that you are included in 'some' of the plans.   It's about asking God to direct you through those last minute details and feeling the satisfaction as you hunt down some more bargain prices.

Taking a pencil and writing these moments down, has become meaningful and valuable, because I can look back and see how God has intervened in some of the difficult tasks, and yet I can see beauty in those moments.
 It's about focusing on the day to day things and realizing that I 'get to do life' with so many family and friends.  Let's wake up and discover God's everyday blessings, rather than letting stress and anxiety control our lives.
Why not start thinking about some of your moments and let God's joy transform your life.

"Delight yourself in the Lord and he will give you the desires of your heart". Psalm. 37:4

Julie shared a beautiful devotional for us last week called, My Beloved.  We are entering the season for weddings and there will be many brides/grooms and families working through their plans.  Let's encourage these young brides, and share examples of gratitude rather than negativity.  We want to pray that we can model and help our newlyweds understand the new meaning about committing themselves to God and receiving "the desires of your heart."

It won't take long now and I'll hear the door squeak again, hearing the laughter and joy in their voices together, knowing that the border crossings have little meaning anymore.

Eggs plain and simple

Get Cracking!

Did you know that the best quality eggs are usually those sized Small in stores?

The reason for that is because when a hen begins to lay eggs they are small and the eggs get larger as the hen matures. 

If you are going to make eggs the centrepiece of your breakfast,  consider small or medium eggs. The white will stand nice and high with the yolk on a fresh egg so watch for that as well. 

When you crack an egg and the white spreads all over the pan, it is usually a better idea to scramble the egg.

When we bring eggs into the house from those first few days of a hen laying there is nothing better for breakfast than a fresh and tender egg.

Whether I am making eggs benedict or soft boiling them or even just simply cracking them into the pan...

eggs for breakfast are always a nutritious choice.

Check here for all the facts!

Happy Saturday!

Stuffed Baby Bok Choy

When I passed by this baby bok choy at the grocery store I suddenly had a thought of how they might taste if stuffed like cabbage rolls. They went into my cart and we were not disappointed.

Ingredients:

• 1 lb baby bok choy (about 20)
• 1/2 to 3/4 lb lean ground beef
• 1 cup cooked white or brown rice (1/2 cup raw)
• 3 Tbsp sour cream
• 3/4 tsp salt
• pepper

Sauce

• 2 Tbsp oil
• 1/2 onion, chopped fine
• 1/2 yellow sweet pepper, chopped fine
• 2 garlic cloves, crushed
• 2 single serving (200 ml) tomato vegetable cocktail
• 1 Tbsp soy sauce
• 1 cup broth (or 1 tsp better-than-bouillon and 1 cup water)
• 2 Tbsp flour and 1/2 cup water for thickening

Method:

1. Mix meat stuffing ingredients
2. Cook onion and sweet pepper until soft, then add garlic.
3. Add tomato cocktail, soy sauce and broth and bring to boil.
4. Thicken with flour by shaking flour and 1/2 cup water before adding to sauce. Simmer 10 minutes.
5. In the meantime, open up bok choy babies and fill with prepared meat stuffing. Lay or stand up in small roaster and cover with sauce.
6. Bake at 350 F for 1 1/2 hours. Halfway through, gently turn stuffed bok choy so that more of the top gets covered with the sauce. 

We had the first go with mashed potatoes and the left overs with a Waldorf salad and a roll. Tasted even better the second round.

Three Berry Apple Crumble Pie

It's time to start thinking about using up the berries in your freezer and your family will thank you for thinking about pie!  I keep discs of frozen pastry in my freezer and with frozen berries and a few apples, this pie is almost as quick as making a berry crumble. 

Pastry enough to make 5 discs

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

1. Measure the flour, brown sugar, salt and baking powder into a large bowl.
2. Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
3. Put the egg into a 1 cup measuring cup. .beat it to break it up.
4. Add the vinegar to the cup and then fill with water to the 1 cup line.
5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
6. Turn out onto a floured counter and knead a few times to bring it together into a ball.
7. Divide into five portions, shape into flat discs, wrap in plastic wrap and freeze in a freezer bag. 

Three Berry Apple Crumble Pie

Filling

• 1 pastry disc, thawed at room temperature
• 2 - 3 apples, peeled, cored and diced enough to make 2 cups 
• 4 cups mixed frozen berries (blueberries, raspberries, blackberries)
• 2 tablespoons cornstarch
• 1/2 cup sugar

1. Preheat oven to 425 F.
2. Roll out pastry to fit over the edge of a 9 inch deep pie plate.  Roll pastry under around the edge.
3. Mix apples and berries and place in pie shell. 
4. Mix together cornstarch and sugar and sprinkle over fruit and tap the pan on counter to get the sugar mixed into the fruit.

Crumble

• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 cup flour
• 1 cup oatmeal

1. Melt butter and add remaining ingredients and sprinkle over pie.
2. Cut 4 inch strips of foil to wrap around edge of pastry to prevent it from getting too brown.  
3. Bake for 1/2 hour and then check pie.  If the crumble is beginning to brown too much place foil over pie.  Reduce heat to 375 and continue to bake another 45 minutes and then check to see if the centre of fruit is beginning to bubble. Add additional time if necessary. 

Easy Swiss Chicken Cordon Bleu

This is such an easy dish and can be adapted easily to feed a crowd or just a few. I served this for my mothers birthday and invited my parents siblings so it fed a crowd.  It starts with a sauce at the bottom of a 9x13 pan layered with boneless skinless chicken, ham, swiss cheese and prepared stuffing on top. How easy is that. This amount will serve 6.

Sauce:

• 1/4 cup melted butter
• 1/4 cup flour
• 1-1/2 cups half and half cream or milk
• 1-1/2 cups chicken broth
• 1 tablespoon Dijon mustard

1. Melt the butter in a sauce pan, stir in flour to dissolve and cook a few minutes.
2. Add both the cream, chicken broth and mustard.
3. Cook until thickened. 
4. Pour the sauce in a 9x13 pan.

Layer the following:

• 6 pieces of boneless skinless chicken pieces, browned on each side in a skillet with a little oil.
• 6 slices of thinly sliced ham
• 6 slices of swiss cheese
• 1 package of prepared stuffing

Cover with foil and bake for 30-40 minutes in a 350 oven.

Serve with Wild Rice Pilaf, Glazed Carrots and Coleslaw.

April Fools "Juice"

Good Morning!

You won't be able to have this ready by the time your kids wake up...

but you can have it ready by lunchtime. 

I put this little trick together in minutes and in a few hours it was set and ready to make the grands laugh and maybe even they were a little bit fooled.

The best part is that you will make some smiles and they will enjoy the cranberry/strawberry gelatin for dessert.

• 1 small package flavoured gelatin crystals (2 cup liquid size)  I used strawberry
• 1 envelope unflavoured gelatin powder
• 1 cup boiling water
• 3 cups juice (I used cranberry)

1. Empty both the flavoured and unflavoured gelatin in a medium heat safe bowl.
2. Pour boiling water over the powders and stir until dissolved.
3. Add the juice and divide evenly between 4 -5 glasses.
4. Insert straws (cut them to an appropriate length)
5. Chill until set.
6. Serve to unsuspecting children. =)