Coconut Chia Seed Pudding

Do you like the texture of Tapioca pudding? I do. So when I first was introduced to this pudding I was good with the texture of the little chia seeds that had swollen while resting in the coconut milk.
This pudding is chocked full of healthy ingredients and ones you can have on hand in your pantry.
 Although I got this recipe from my sister who got it from a friend...that friend most likely found it on line. My choice of sweetener is agave syrup and I like to add a little vanilla.
(yields 4 1/2 cup servings)

• 1 400 gram (or some cans read 397grams)can coconut milk (not light) 
• 1/3 cup chia seeds (I often buy the ones with added probiotics in them)
• 1 tablespoon agave syrup ( you can use honey, maple syrup or other sweeteners of your choice)
• 1 teaspoon vanilla extract
• fruit to top when serving, optional

1. Place all ingredients in a jar. Cover and shake well to combine ingredients. Pour into mini mason jars or small bowls.
2. Allow to sit in refrigerator for at least 4 hours. This allows the seeds to swell. You will still have the crunch of the seeds.
3. Top or stir in fruit or serve plain. Stirring in a little of your favourite jam is good too..but then you may be adding sugar you don't want. 

Keeps in refrigerator for up to a week. 

Succotash Plus!

Succotash is a food dish consisting primarily of sweet corn with lima beans or other shell beans. The version I'm sharing today is one I watched prepared on the Food Network show called The Kitchen. My portions are slightly different than what they used. It makes a great side to any protein you cook and would really work well for a potluck or barbecue.

Ingredients:
1-16-ounce package frozen lima beans, thawed.
1-16-ounce package frozen sweet corn, thawed.
1-16-ounce package frozen cut green beans, thawed.
1 cup grape tomatoes halved lengthwise.
1/2 cup minced red onions.
10 fresh basil leaves, cut into chiffonade.
1 avocado, peeled, seeded and cut into chunks.
1 jalapeno pepper seeded and minced.

Dressing:
1/2 cup extra virgin olive oil. I used avocado oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Method:
Combine all vegetables together gently.
Whisk together the ingredients for the dressing until they incorporate.
Pour dressing over vegetables and toss gently and thoroughly.

Serves 12 or more as a side dish.

Tip: You can blanch the green beans if you'd like and after blanched give them an ice bath before incorporating them with the other vegetables.

Rosella's Sugar Mint Dusted Pineapple

Several weeks ago some of us met one of our blogging friends Rosella for a picnic in the park. She brought along some delicious pineapple dusted with sugar and mint. We all agreed it needed to be added to the blog. Thanks for sharing this sweet little recipe with us Rosella.

I have a mortar and pestle which I used to grind the fresh mint into the sugar as Rosella does when she's home. But, seeing as they were traveling in their home on wheels she got cleaver and used two spoons to grind the mint leaves into the sugar. So, if you don't have a mortal and pestle you can still make the minted sugar

• one fresh pineapple
• 1/2 cup sugar
• fresh mint leaves

1. Peel and core pineapple and then cut into spears.
2. Place sugar into bowl and grind with pestle (or grind between spoons) until mint leaves break down and sugar and mint are well blended. Go ahead and leave the leaves of mint a little larger or grind till very fine. 
3. Dust pineapple with sugar mint mixture and enjoy this perfect picnic treat.

Reuben Quesadillas

We love Reuben Sandwiches at our house and I've now come up with this new way to serve them using thin whole grain tortillas instead of rye bread.  These are great for lunch or can even be served on an appetizer tray. 

• 8 small whole grain tortillas
• 200 grams shaved deli corned beef
• 8 slices swiss cheese
• 1 500 gram package sauerkraut (from the produce department)
• dijon mustard

1. Spread each tortilla with mustard.
2. Layer corned beef, sauerkraut and swiss cheese on half of tortilla.
3. Fold in half and place in a frypan over medium heat.  Cook until browned on one side and then flip over, cooking until cheese is melted.  
4. Slice into thirds and enjoy!

Vegetable Party Wraps

These wraps are healthy, tasty and a perfect lunch or party snack food. 

Once the prep is done with the cutting of the veggies they are easy to assemble.

• 8 large whole wheat wraps, or your favourite kind
• 1 cup herb and garlic spreadable cream cheese
• fresh baby spinach
• julienned carrots
• julienned peppers, I like to use a variety of coloured peppers
• julienned cucumber
• sprouts

1. Lay wraps out on clean counter top.
2. Divide cream cheese between the wraps and spread to cover surface.
3. Down the middle of each wrap lay spinach leaves and top with some of each other the cut up veggies. 
4. Top with sprouts.

1. Roll up each wrap tightly. At this point you can place in a sealed container and refrigerate for a few hours or over night.
2. Serve whole or for a party tray cut each roll into three or four pieces. (As seen in the first photo if you stand them up on end they look like little spring rolls.)
3. Serve with pickles, olives and more veggies and dip on the side. 

Bread for the Journey

Recently my husband and I attended a Renewal of Vows celebration. 

It was our first time to witness such a ceremony and we came away simply awed and amazed 

at the miracle of forgiveness and grace.

Truly a celebration!

A broken marriage that looked beyond repair ...

 made new by repentance and forgiveness.

It sounds simple enough in theory, but how well we know 

there can be sins comitted against us that seem impossible to forgive. 

We may feel that by forgiving, we are justifying the wrong. 

We may fear that justice will not prevail.

Maybe the wrongdoer does not deserve forgiveness.

Sometimes we say we forgive, but deep inside

we hold on just a bit of that power, that control

of making the other person feel indebted.

I was reading in Isaiah 1: 2

Hear, oh heavens: Listen, O earth: 

For the Lord has spoken:

"I reared children and brought them up,

but they have rebelled against me."

The Bible says we all have turned against God,

But what does He also say?

"Come now let us reason together ...

though your sins are like scarlet, they shall be as white as snow."

God, who made us, longs for re-union.

Again and again He will forgive us.

"I, even I, am he who blots out your transgressions, for my own sake,

and remembers your sins no more."

Isaiah 43: 25

What an example! If God forgives for His own sake,

maybe it is something we should think about as well.

Today, I'm thankful that four children will grow up

in a home with their mom and dad

and always remember the power of forgiveness.

May the Lord help us to extend forgiveness and experience the blessing thereof.

Saturday in Ellen's Kitchen

When I shared my previous Saturday in Ellen's Kitchen I was asked to show more of my kitchen space. Here are several views of my kitchen/dining area pointing out some of my favorite features. This view is taken from our family room.

 

When you come into our house from the front door after coming up a short flight of stairs you would enter our kitchen from this doorway. 

 

This large island is one of our favorite features in this area. It is a great prep area and we use it for buffet service, too. The 2 large drawers in the middle of the island house everything I need for prepping food. These next photos show how large and cluttered full the drawers can be packed.

There are two large drawers like these under our Range top, too.

I'm a fan of gas for stove top cooking. My ovens are electric.

I took these photos right after I deep cleaned this area. My kitchen gets cluttered and messy everyday if I cook. It only stays this nice if I stay out of it!

 

We recently put in wood floors and we are happy with this choice for our kitchen, family room and entry ways. 

These are the views I have in Spring from my kitchen sink window. Having a window above my sink is a favorite feature of my kitchen, too.  

Thank you for taking the time to scroll through all these photos of my kitchen area. What are your favorite features in your kitchen?

Tender Pie Crust Flashback Friday

 Rhubarb pie has been a family favorite for years.  For this Flashback Friday post, I'm reminding you about our favorite rhubarb slab pies, which uses the tender pastry recipe.  You can use apples instead of rhubarb or make pie-by-the-yard rather than slab pies.  It is a delicious and delicate pie crust that is truly a specialty at our house.  Served this on many celebrative occasions and I can tell you there is none to spare.  

Tender Pie Crust

• 5 cups flour
• 1 Tbsp salt
• 1 lb Crisco shortening
• 1 Tbsp vinegar 
• 1 cup water 
• 1 egg

Instructions

1. Measure the flour and salt into a large bowl.
2. Cut in shortening with a pastry blender. 
3. Separate egg.  Beat egg white until stiff.
4. Stire combined egg yolk, vinegar, and water in flour/shortening mixture along with the beaten egg white. If it feels too moist, sparingly add more flour.
5. Divide dough in half.  

Cinnamon Apple Loaf

This quick bread loaf is fun and easy to make. I saved this recipe from a 'Country Woman' magazine. I made a few changes. My daughter dropped by and we were thinking that a lemon sauce/curd would really go well with this. Or serve with a slice of cheese.

• 1/4 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 egg
• 1 teaspoon maple flavoring
• 1/2 cup tart apple, peeled and chopped
• 1/3 cup walnuts, chopped 
• 2 packages (226 g/makes 8) refrigerated crescent rolls

Glaze:

• 1/2 cup icing sugar
• 1 tablespoon milk
• 1/2 teaspoon maple flavoring

1. In a small mixing bowl whisk together brown sugar, flour, cinnamon, egg, and maple flavoring.
2. Add chopped apple and nuts, stir until combined.
3. Unroll dough and separate into 8 rectangles, seal the perforations.
4. Spread each rectangle with apple mixture and roll up starting with the short side.
5. Place lengthwise in a greased 8" x 4" x 2" loaf pan, making 2 layers, each layer has 4 rolls.
6. Bake in a 350º oven for 20 minutes. Cover with foil and bake 30 minutes longer, uncovering the last 5 minutes.
7. Cool for 10 minutes, remove from pan and cool completely.
8. Whisk together glaze ingredients and drizzle over bread.
9. Yield: 1 loaf

No Bake Quick Chocolate Wafer Icebox Cake

This easy chocolate wafer dessert has been around for years.   I used to make it by layering the chocolate wafers with instant pudding which had whipped cream folded into it.  Our son recently requested that I make it again and so I switched it up a little bit here using only four  main ingredients plus the strawberries for garnish. 

Local Strawberries are ripe for the picking! 

• 1 200 gram box chocolate wafers (thin crispy chocolate cookies)
• 6 cups chocolate pudding (I used snack packs but if you want to make your own pudding go ahead)
• 500 ml / 2 cups whipping cream
• 1/4 cup sugar
• 2 packages whipping cream stabilizer (best for making this dessert more than 12 hours ahead)

1. Line the sides of a 9 inch springform pan with parchment paper.
2. Whip the cream with sugar and stabilizer until stiff peaks form. 
3. Put down the first layer of whole chocolate wafers.  (there will be spaces in the bottom of the pan)
4. Cover wafers with two cups of chocolate pudding.
5. Cover chocolate pudding with another layer of chocolate wafers.
6. Cover chocolate wafers with a layer of Whipped Cream.
7. Repeat layers ending with Whipped Cream.  
8. Refrigerate for at least 6 hours or overnight.  
9. Garnish with Strawberries and chocolate syrup.