Fig and Caramelized Onion Flatbread

Whether you serve it as an appetizer or call it a meal, you are bound to enjoy the pairing of sweet fig preserves with  melted cheese and onions.  How did I happen upon this recipe? While Christmas shopping at Winners just before Christmas, I met a friend in the kitchen section of the store who had her arms full of miscellaneous stocking stuffers, including several jars of fig jam.  She told me they couldn't get enough of fig jam and cheese flatbreads, and that I had to try it. I came home with the Christmas gifts I had gone in search of...and a jar of fig jam. After tiring of big meals and Christmas feasts, I decided to make a simple lunch of fig and onion flatbreads one day.  We quite enjoyed them!  Cut into small wedges to serve as a party appetizer, or into larger meal-sized pieces.

•  2 - 7" store bought naan flatbreads 
• 3 tablespoons fig jam 
• 1 medium yellow onion, sliced
• 2 ounces / 60 grams brie cheese, thinly sliced (or fresh goat cheese, crumbled) 
• 2 teaspoons olive oil
• salt and pepper to taste
• 1 tablespoon balsamic vinegar

1. Preheat oven to 400°F.
2. Spread each flatbread with a thin layer of fig jam (about 1 1/2 tablespoons on each).
3. Top with brie slices and caramelized onion (as specified below).
4. Place flatbreads on baking sheet lined with parchment paper, and bake for about 7 or 8 minutes, until bread is slightly crisp and cheese is melted. 
5. Drizzle with additional balsamic vinegar or balsamic reduction, if desired.
6. Slice and enjoy!

Caramelized Onions:

1. Heat oil in a skillet over medium heat. 
2. Add the onion and cook, stirring occasionally, for 8-10 minutes, until slightly caramelized. 
3. Add the 1 tablespoon balsamic and cook for another 1 minute, until fragrant. 
4. Season with salt and pepper.

Bread for the Journey

(Photo Credit : Lovella Schellenberg) 

This is the first Sunday of 2018. We have the reflections of the year gone by to see where God was with us through the joys and the sorrow. We already know how this year began, but we do not know it's end. Thankfully we have the assurance of God's faithfulness and love through it all, whatever may be. May we go forward in anticipation with the joy and hope of the Lord as our daily companion. 

Psalm 117:2

For great is his steadfast love toward us,

    and the faithfulness of the Lord endures forever.

Praise the Lord!

A NEW YEAR PRAYER

May God make your year a happy one!

Not by shielding you from all sorrows and pain, 

But by strengthening you to bear it, as it comes;

Not by making your path easy, 

But by making you sturdy to travel any path;

Not by taking hardships from you, 

But by taking fear from your heart;

Not by granting you unbroken sunshine, 

But by keeping your face bright, even in the shadow;

Not by making your life always pleasant, 

But by showing you when people need you most, 

and by making you anxious to be there to help.

Amen

(Author Unknown)

God's love, peace, hope and joy to you for the year ahead.

Flashback Friday - Creamed Ham on Biscuits

With all the big meals and rich food that the holidays brings past us now,
it's time to dish up some comfort food again. Here is a meal I posted back in October of 2012.
This is a great way to use up the ham you might have leftover from a ham dinner or you can take a can of ham from the pantry and use it to make this delicious supper.

Ingredients for the Creamed Ham

• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped red pepper
• 1/2 cup finely chopped carrot
• 1/2 cup chopped mushrooms
• 1/4 cup frozen peas
• 1 cup cubed ham
• 2 tablespoons butter (second amount)
• 2 Tablespoons flour
• 1 cup milk
• salt and pepper to taste

Ingredients for the Biscuits

• 1/4 cup butter
• 1 cup flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup buttermilk

Method for the Creamed Ham:

1. Preheat oven to 375 degrees. 
2. Place 1 tablespoon oil and butter in a large skillet over medium high heat.
3. Add chopped vegetables and saute' until softened.
4. Add ham and frozen peas, stir and heat for another minute or so and set aside.
5. In a small saucepan or microwavable bowl, melt 2 tablespoons butter.
6. Stir in flour until combined.
7. Add milk and continue to cook and stir until sauce is thickened.  
8. Add salt and pepper to taste.
9. Stir in ham and vegetables and place in casserole dish.

Method for the Biscuits:

1. Place all dry ingredients into a bowl.
2. Cut in butter to form pea sized crumbs
3. Using a fork, stir in Buttermilk just until all is moistened.
4. Drop by large spoonfuls over creamed ham mixture.
5. Place casserole in 375 degree oven and bake for 10- 15 minutes or until biscuits are lightly browned.
6. Serve immediately.

Makes 4 servings.

Rice Guiso

I was not totally sure where this dish originated, as both my husband and I grew up with it in South America where we had traditional Mennonite, German,  as well as some of the local dishes. Finally learning the correct spelling from a friend, I learned that  it was a South American version of stew.  It's a dish that can go far to feed a big family. My mom only used tomato paste for flavor. I've added salsa. If you like spice, you can add chili flakes.

Ingredients:

• 1 pound stewing beef or one steak chopped small
• 2 tablespoons oil
• 1 onion, chopped
• 1/2 green or sweet pepper, chopped (optional)
• 1 teaspoon salt
• pepper
• 2 carrots, chopped very fine
• 1/2 cup salsa ( I like a black bean version)
• 1 cup rice
• 2 cups water
• 2 tablespoons tomato paste
• 1 teaspoon salt

1. Trim beef and chop into popcorn sized pieces. 
2. Brown meat in a large pot or dutch oven, stirring as needed. Juices will come out. 
3. Once the juices disappear, add salt, pepper, chopped onions and sweet pepper if using. Cook, stirring as needed, until onions are soft.
4. Cover with enough water to almost cover the meat. (about 1 1/2 cups) Bring to boil and simmer on low about 1 hour. ( Less time if using more tender cut of meat) Add water if needed, to keep meat from burning.
5. Add carrots, salsa and rice,
6. Add two times the amount of water as rice, mixing some with tomato paste and salt. Do not stir. Simmer for 1/2 hour or until rice is done and not much liquid is at the bottom. 
7. Serve with a sprinkle of chopped parsley. 

If you are short on dinner prep time, you could cook the meat ahead of time, until ready to add the rice. Later it would only have to be reheated and carrots, rice added in. Or you can make the whole dish ahead of time and re-heat. 

Hot Apple Cider

Winter days call for hot drinks. Treat your kids to a thermos of this in their school lunch, or enjoy it any time of day. A nice change from tea, coffee and hot cocoa. 

• 2 litres pure unsweetened apple juice
• 1/2 tablespoon whole cloves
• 3 cinnamon sticks
• 1 large orange, sliced
• 1 granny smith apple, cut into quarters, seeds and core removed

1. Add all ingredients to a pot on the stove top, or if you have time to let it simmer, add to a crock pot.
2. Bring to a near boil and turn to simmer on the stove top for approximately an hour or longer to allow the flavours to meld. 
3. If using a crock pot, I have made it hot on the stove top first and then just placed it all in the crock pot to stay hot for all day serving. Or if time permits add to the crock pot cold, turn to low and let it get hot for approximately 3 hours. Then turn to 'keep warm' setting.
4. Remove the apple and orange pieces once you notice the apples are starting to get really soft. I also take the spices out at that point. Cool remaining drink and place in refrigerator for re heating. 

Bread For the Journey

It is the last day of 2017.

For us this year has flown by.

God has shown His great mercy to each one.

For some, it's been a very difficult year.

Some of us have lost loved friends and family,

some have battled pain, there have been difficult challenges.

There have been happy times as well. 

New babies have been added to our families,

there have been weddings, family reunions,

and accomplishments to be celebrated.

The verses from Lamentations 3:22-26 come to mind 

as we say good bye to 2017 and welcome 2018.

Through the LORD's mercies we are not consumed, 

Because His compassions fail not.

They are new every morning; 

GREAT IS THY FAITHFULNESS.

"The LORD is my portion," says my soul,

"Therefore I hope in Him!"

The LORD is good to those who wait for Him,

To the soul who seeks Him.

It is good that one should hope and wait quietly

For the salvation of the LORD.

Happy New Year 

Thank you for your support in 2017.

We appreciate each one of you.

Lovella, Anneliese, Judy, Betty, Julie,

Charlotte, Kathy, Ellen, 

Marg, Bev

Flashback Friday ~ Baked Spread for Crackers

This is a quick and easy spread to put together. It's great served hot on a variety of crackers. Serve it at your next party. It can easily be doubled. I shared this recipe a few years ago here.

• 1/2 cup finely grated raw carrots
• 1/2 cup finely grated celery
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• Couple dashes hot sauce, this can be omitted if you prefer

1. Mix all ingredients together and put it in a small greased ovenproof dish. I used a 700 ml sized casserole dish.
2. Bake in a 375º oven for 20 to 25 minutes or until bubbly and slightly browned.
3. Spread on crackers and enjoy.
4. Serves: 4 - 6

Roasted Cranberry and Goat Cheese Flatbread

This easy to make flatbread appetizer would be a nice addition to your New Year's Eve festivities. I found this recipe in a grocery store flyer.

Ingredients:

• 1-1/2 cups fresh cranberries
• 3 tablespoons pure maple syrup
• 1 tablespoon chopped leeks
• 1/2 teaspoon dry thyme
• salt to taste
• 2 flatbreads (14.1 ounces)
• 4 ounces fresh goat cheese, crumbled
• 1/2 cup chopped pecans, divided
• For topping: freshly chopped arugula, pomegranate arils, and honey

Method:

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, leeks, thyme and salt in an 8 inch square baking dish.
3. Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.
4. Remove from oven and stir until cranberries are broken down and the mixture is thick.
5. Cool for 5 minutes.
6. Divide the cranberry mixture and spread evenly over the flatbreads.
7. Top each with goat cheese and pecans.
8. Bake directly on oven rack for 5-10 minutes until the cheese is warmed and the flatbread is crispy.
9. Remove from oven.
10. Garnish each with freshly chopped arugula, pomegranate arils and a drizzle of honey.
11. Cut into small wedges or strips and serve.
12. Refrigerate any leftovers.

Serves: 8 generously as an appetizer

I used the Stonefire Authentic Flatbreads for this recipe. They come 2 in a package. 

Bread For The Journey ~ Love

John 3:16 KJV
"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life."

On this last Sunday of Advent we light the 4th candle to remind us of God's love. He loved us so much that he gave us the greatest gift, his son Jesus.
What can we do to spread this wonderful love? The gift of ourselves to be used wherever He needs us to pass on a gift of love to others. This is the season to be mindful of the many that need this love that God offers.

My father in law sang the following song every Christmas that I can remember and it truly tells of God's great love for us.

1. The love of God is greater far
   Than tongue or pen can ever tell;
   It goes beyond the highest star,
   And reaches to the lowest hell;
   The guilty pair, bowed down with care,
   God gave His Son to win;
   His erring child He reconciled,
   And pardoned from his sin.
   • Refrain:
     Oh, love of God, how rich and pure!
     How measureless and strong!
     It shall forevermore endure—
     The saints’ and angels’ song.
2. When hoary time shall pass away,
   And earthly thrones and kingdoms fall,
   When men who here refuse to pray,
   On rocks and hills and mountains call,
   God’s love so sure, shall still endure,
   All measureless and strong;
   Redeeming grace to Adam’s race—
   The saints’ and angels’ song.
3. Could we with ink the ocean fill,
   And were the skies of parchment made,
   Were every stalk on earth a quill,
   And every man a scribe by trade;
   To write the love of God above
   Would drain the ocean dry;
   Nor could the scroll contain the whole,
   Though stretched from sky to sky.
4. Author: Frederick M. Lehman
5. Christmas blessings to all of you and your families from the girls at MGCC: Lovella, Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, and Marg.

Yam Casserole - Flashback Friday

For this flashback I thought I'd add one last side dish for your turkey dinner! I use the orange fleshed sweet potatoes/yams for this recipe. In the oven the sugar, butter, salt and pepper turn into a savory sweet sauce that cooks the yams. The dish can be assembled ahead and it is not a bad idea to put it in the oven at least 1 1/2 hours before serving to make sure the yams end up soft and gooey. When the meal is ready to go, uncover the yams and return them to the oven with the marshmallows for 5 minutes. Set the timer. It looks heavenly when you take it out and the marshmallows are one big puff. In the photo they are deflated already. 

Ingredients:

• 10 - 12 small yams, size of large potatoes 
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter, cubed small
• 1/2 – 1 cup walnuts or pecans
• 1 small bag miniature marshmallows

1. Peel and slice yams into 1/2 inch discs. 
2. Arrange half the yam slices in a glass baking dish.
3. Mix sugar, salt and pepper, then sprinkle half of it on the yams.
4. Dot with half the butter.
5. Arrange remaining yams and top with the rest of the sugar and butter.
6. Cover with aluminum foil and bake at 400° F for 30 min.
7. Sprinkle with nuts, cover and continue baking another 45 minutes or until yams are soft.
8. Five minutes before serving, remove foil, cover with mini marshmallows and bake uncovered until golden. Serves 12