Bread for the Journey

Blest Be the Tie that Binds

Blest be the tie that binds...
Our hearts in Christian love;
The fellowship of kindred minds,
Is like to that above.

John Fawcett ~ 1782

The words of that song have come to mind as we worshiped with believers in various churches we have visited while traveling.  Whether it was in the jungle of Haiti, the mountains of Switzerland, the dessert of Arizona, the prairies of Canada or on the islands of Hawaii...there was that 'tie that binds'.  I recall in particular, a church service we took in while vacationing in Kona, Hawaii some time ago. Our early Sunday morning walk took us past the Living Stones Church where the 7:30 am service was just beginning. Though the little church was already full, there was plenty of room in the oceanfront overflow area...and so we joined the outdoor service. The time of fellowship ended with communion and though we knew not a soul in the congregation...we felt that 'tie that binds'.  How special to share that common link...our relationship with our Lord Jesus Christ.  If we are in Christ, we share a bond that even the greatest diversities cannot break.

 But if we walk in the light, 
as he is in the light, 
we have fellowship with one another, 
and the blood of Jesus his Son cleanses us from all sin.
 1 John 1:7 ESV

Green Tomato Jam

A little more preserving happening here today. Not all the tomatoes ripened in the garden this year so I decided to make green tomato jam. A nice little appetizer or snack. Spread cream cheese on a cracker and add a little of the jam on top. If you like more heat add more jalapeno. This jam tastes great on toast too.

• 4 cups green tomatoes, chopped
• 1 large jalapeno pepper, finely minced
• 3 cups sugar
• 3 tablespoons lemon juice
• 1 teaspoon zest of a lemon

1. Chop tomatoes, mince pepper, and put both in a large pot.
2. Add sugar, lemon juice, and lemon zest.
3. Bring to boil over medium heat, stirring occasionally.
4. Cook for 30 minutes.
5. Pour jam into sterilized jars and seal. 
6. Store in refrigerator.
7. Yield: 6 half cup jars.

Quiche Tarts

Quiche, done in pie shells, muffin tins or in mini tarts, usually disappears quickly. I like the versatility of it as a main dish with a salad, maybe as a little appetizer, or on a buffet for a shower. You can use purchased tart shells and do these up very quickly. They can be frozen and reheated or just enjoy as they are for a packed lunch. I made these with a homemade pastry. I got this recipe from my friend Mary, many years ago.

Quiche filling:

• 1/2 cup crumbled farmer sausage or 1/4 cup real bacon bits
• 2 oz grated Swiss Cheese (or any other cheese, about 1- 1 1/2 cups)
• 3 Tbsp green onion, chopped
• 2 eggs
• 1 cup whipping cream (half and half works)
• 1/4 tsp salt
• 1/2 tsp dill dressing mix (or dried dill)
• 1 tsp sugar
• pinch pepper

1. Heat oven to 400 F. 
2. Sprinkle bottom of each tart with sausage, green onion and cheese.
3. Combine eggs with cream and seasoning and beat to blend, then fill unbaked tart shells to 3/4 full.
4. Bake for 20 - 25 minutes or until golden and toothpick test comes out clean. Baking time will vary according to size of quiche.

If you should choose to make this quiche in a regular pie shell, add one egg to the filling. Bake pie shell 10 minutes, fill and continue baking 30 minutes in bottom third of oven. Let stand for 10 minutes before serving.

Homemade pastry (if using) to make 24 medium size tarts (make ahead / they freeze well)

• 2 1/2 cups flour
• 1 cup shortening
• 1 1/2 tsp salt
• 6 Tbps ice cold water

1. Cut shortening into flour and salt until crumbly.
2. With fork, stir in water until it forms a ball.
3. Shape with a dusting of flour, cut in half and roll each half out thin to about a very large dinner plate.
4. Cut shells with extra large cookie cutter. The cutter should be a few inches larger than the bottom of the individual tart shell. I used a scalloped Tupperware cutter. Gather and re-roll left over scraps.

Bread for the Journey

Happy Thanksgiving to all our Canadian Friends

May God bless you with a peaceful gathering enjoying good food, friends and family! Count your blessings, name them one by one!! 

Psalm 28:7, "The Lord is my strength and my shield; my heart trusts in him, and I am helped. My heart leaps for joy and I will give thanks to him in song."

Psalm 79:13, “But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Psalm 145:10, “All your works shall give thanks to you O LORD, and all your saints shall bless you!”

I Chronicles 16:8, “Oh give thanks to the Lord; call upon his name; make known his deeds among the peoples!”

Flashback Friday / Spicy BBQ Meatballs or Farmer Sausage

I first posted this recipe way back on 2008. With this being Thanksgiving weekend in Canada, it is the perfect time to revive this recipe since I always serve these meatballs along side our Turkey dinner. I have been making these meatballs for over 30 years now and I am asked to make them every year. It is a recipe that is easily adapted to being gluten free and is naturally dairy free so everyone in my family can enjoy these. I also make this sauce with Farmer Sausage for a quick mid week meal. The longer the meatballs sit in the sauce the tastier they are. If you are making these for Thanksgiving dinner, use a crock pot to free up the oven for the Turkey.

• 2 lbs of prepared meatballs or a double link of smoked sausage
• 1 tbsp. olive oil
• 1 chopped onion
• 1 cup ketchup
• 1 cup water
• 2 tsp. Worcestershire sauce
• 2 tbsp paprika or may use part chili powder
• 1 tbsp. dry mustard
• 1/3 cup sugar
• 1/3 cup vinegar

1. Saute' the chopped onion in some oil until soft but not brown. 
2. Add the remaining ingredients and bring to a boil.
3. Pour over meatballs and bake in a 350 oven for 40 minutes, or for 4-6 hours on low in the crock pot. 

If you are using it for Farmer Sausage, saute onion in olive oil, add 1 whole farmer sausage cut in slices. Combine ingredients for the sauce and simmer on the stovetop for 30-40 minutes or place in a casserole dish and bake in a 350 oven for about the same time. You can also put the Farmer sausage in crock pot and cook on low 4-6 hours. The longer the meat sits in the sauce the tastier it is. Great the next day. Serves well with mashed potatoes, rice or pasta.

Apple Pumpkin Ricotta Muffins

Apple and Pumpkin season arrive at the same time. So why not combine the two and enjoy a tasty muffin for breakfast or coffee break. I used Goodland apples, grown here in Manitoba. The pumpkins were grown here as well. Thank you Susan for the apples and pumpkins, they have turned into delicious treats.

• 1 1/4 cups sugar
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3/4 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/3 cup oil
• 2 eggs
• 2 cups apples, cored, peeled and finely chopped 
• Gingersnap cookie crumbs 

1. Whisk together first 7 dry ingredients in a medium sized bowl.
2. In a separate bowl whisk together pumpkin puree, ricotta cheese, oil, and eggs until blended.
3. Stir wet ingredients into dry ingredients just until moistened. The dough will be thick. Fold in finely chopped apples.
4. Spoon into greased muffin tins.
5. Sprinkle with gingersnap crumbs
6. Bake in a 350º oven for 30 to 35 minutes until muffins test done when pierced with a toothpick.
7. Cool a few minutes then remove muffins from pan and place on  cooling rack.
8. Yield: 18 muffins

Habanero Mayonaise

I challenge you to try this recipe. Many people run at the sound of really spicy food, but we really enjoy some extra zip. Pretty little orange Habanero peppers look cute...but man they have kick. I like to add them to home made salsa, and thought I'd try making Habanero Mayonnaise to use as a burger and sandwich spread. Very tasty and just the right amount of spice. The honey and mayonnaise smooth out the flavour. Of course you can add less or more Habanero.

• 1 cup mayonnaise (I like Hellman's brand)
• 1/2 cup fresh cilantro (or substitute with fresh parsley)
• 2 tbsp liquid honey
• 2 tbsp dijon mustard
• 1-2 seeded habanero peppers (Leave in the seeds if you want 'fire')

1. Place all ingredients in food processor and blend until smooth.
2. Place in a glass jar, cover and refrigerate at least 1 hour before serving. 

Bread for the Journey

(Photo credit Tara Jakobson)

With the beauty of the changing season and all the brilliant colors of fall, the skies have been incredible. Even though this is my friends picture and not mine, my eyes have seen such skies and I can't help but be in "awesome wonder" of God's creation all around me. We all know life can be very messy at times, and complex beyond our own human comprehension. The truth remains that we have a God that loves and cares for us. Just look around. It is all around us, and witness it with your own eyes. 

How Great Thou Art 

Verse 1:
O Lord my God, When I in awesome wonder,
Consider all the worlds Thy Hands have made;
I see the stars, I hear the rolling thunder,
Thy power throughout the universe displayed.

Chorus:
Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art.

Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art!

Verse 2:
When through the woods, and forest glades I wander,
And hear the birds sing sweetly in the trees.
When I look down, from lofty mountain grandeur
And see the brook, and feel the gentle breeze.

Chorus

Verse 3:
And when I think, that God, His Son not sparing;
Sent Him to die, I scarce can take it in;
That on the Cross, my burden gladly bearing,
He bled and died to take away my sin.

Chorus

Verse 4:
When Christ shall come, with shout of acclamation,
And take me home, what joy shall fill my heart.
Then I shall bow, in humble adoration,
And then proclaim: "My God, how great Thou art!"

Flashback Friday - Lemon Lassies

For Flashback Friday, I've chosen these cookies which originally came from an old Pillsbury cookie book. I made them again this past week with the help of my 3 year old granddaughter who was delighted to demonstrate some of the steps while I snapped the pictures.

They freeze well but seldom make it that far at our house. 

Lemon Filling

• 2 eggs
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 cup medium sweetened coconut

1. Combine all ingredients except coconut in an 8 cup microwaveable bowl and beat well until blended. 
2. Stir in coconut.
3. Cook at 30 second intervals until mixture thickens, stirring well each time before returning to microwave.(you can also do this on the stove over low heat. Stir mixture constantly until thickened.)
4. Set aside to cool while you mix the cookie dough.

Cookie Dough

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1/4 cup fancy molasses
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon soda
• 1/4 teaspoon salt

1. In large mixer bowl, combine butter, sugar, egg and molasses.  Mix well.
2. Add dry ingredients and mix just until dough forms a ball.
3. Divide dough into 4 parts.
4. Working with one part at a time, make a long roll about 12- 14 inches long.
5. Flatten it  on a cookie sheet with your hands to make a 5 inch wide strip.
6. Spoon 1/4 of filling down the middle of the strip.
7. Using a spatula, roll the sides towards the middle, covering most of the filling.  Leave a narrow strip of the lemon filling exposed.
8. Repeat with remaining 3 parts dough. I usually place 2 strips on each cookie sheet.
9. Bake at 350º for 12 - 14 minutes.
10. Remove from oven and cut each strip crosswise into 1 inch pieces while still warm. (I use a bench scraper)  You can cut them at right angles or on the diagonal.
11. Remove to brown paper, or a rack and cool.
12. These keep very well stored in a covered container between layers of waxed paper.

Gelled Bone Broth

Homemade is broth made out of healthy animal bones. If you don't make your own broth I would encourage you to try this easy method. It is a bit time consuming, but with simmering it on the back element while you are doing something else is no effort at all.  It is very healthy and very inexpensive. I do use store both broths on occasion but read your ingredient labels carefully. Not all broths are created equal. Buying a more expensive no sodium organic broth is worth the money. However you can't compare the flavor or nutrition to homemade and it is so inexpensive because you are using ingredients that you may have on hand already. 

Broth or stock is traditional food that our grandmothers and mothers made for all the good soups coming from their kitchens. It is rich in minerals and helps boost your immune system. Oma's didn't make chicken noodle soup for nothing when you felt under the weather. This is one old wives remedy that really works and is good for the body and a great comfort food. (For good measure Oma would add chicken feet, yes I know it sounds gross that but ensured gel for sure and adds lots of flavor. I have never done that). It is the joint bones with cartilage that make the broth gel.  

What you need-

• invest in a good quality large stock pot. It is worth it. 
• I use good quality left over bones from a free range roast chicken, or hormone free grass fed roast beef, ham, pork any kind of bone. You can cook it from a raw stage as well but I think that the roasted bones add flavor. Using raw bones you need to skim the scum that forms as it starts to cook, but not with using roasted bones. If I am going to pay a higher price for better quality meat you bet I am going to squeeze every possible use out of it. 
• onions left whole, washed with the peel left on, it add a richness in color and flavor.
• garlic cloves, left whole and the peel left on. 
• carrots, unpeeled, washed and cut in half or large pieces.
• celery, washed and cut in half or large pieces.
• bay leaf
• parsley
• whole peppercorns
• salt
• Check here for soup seasoning that I got from Food and Folkways cookbook by Norma Voth Jost.

For the broth in the picture I used the following ingredients.

• Bones from a whole roasted chicken
• drippings from the roast
• 1 large whole onion, washed and peel left on
• 4 cloves whole garlic cloves, peel left on
• 3 large carrots washed and cut in half
• 3 celery ribs, washed and cut in half
• 1 bay leaf
• 10 peppercorns
• about 8-10 parsley sprigs
• Place you herbs and spices in a cheese cloth or spice ball for easy removal later.
• 10 cups of water

1. Place all the ingredients into a pot large enough to hold the contents. 
2. Bring to a boil. (The nice thing about using roasted bones, there is no scum to skim off)
3. Reduce to simmer for a minimum of two hours or all day if you want.
4. Add water if necessary. 
5. Go do something else while the stock simmers and fills your home with a wonderful aroma.
6. Cool slightly
7. Poor the broth over a strainer into a smaller pot and place in the refrigerator over night. Skim off the fat after it has cooled. 
8. You can now use it right away or place in a container and freeze.

It should look like this after the fat has been skimmed off. The gel is not fat but gelatin from the bones. 

Now go ahead and make your favorite soup. I made chicken Borscht from this. You can see frozen tomatoes, spice ball and dill under the spoon already.