Bread for the Journey

"Be Still and Know that I Am God"

Ps. 46:10

God does not say, "Be still" from far away lofty heights

but He says "Be still"

to the one He holds in His hand.

"I have covered you with the shadow of My hand"

Is. 51:16

It is hard in our busy, stressful lives, when we are surrounded

by the noisy bustle around us, to stop and hear those

calming words,

"Be still and know that I am God"

The very words themselves speak peace into my soul,

like the calming voice of a mother to her crying child, held close to her breast.

How easy it is to 'be still' when we feel safe

and protected and loved,

and

that is the place that is ours, in the hollow of His hand.

Are you troubled ?

Are you sorrowing ?

Are you anxious?

Are you overwelmed with busy-ness?

Take time today to find some quiet moments

and a quiet place

where you can listen for and hear

the voice of God,

speaking peace to you alone.

**

"Father, I pray for every person, whose eyes fall on these words that you would speak to their hearts these words of peace. May they know that you alone are God, that you alone can calm the troubled seas .

May they know the security of your loving Hand today. Amen"

**

Summertime Leftovers Meal

In the carefree summertime it's good to have a few no pressure, no fussing meals to fall back on.
This simple meal takes less then 20 minutes to prepare and can be served up with a simple green salad and some bread. Here's my carefree pasta meal.

Ingredients:

• 12 ounce package pasta of your choice
• 24 ounce jar of Alfredo or other sauce of your choice
• 1-2 cups ground turkey or chicken, cooked fully
• 1 cup chopped fresh tomatoes
• 1/4 cup sliced green onions/scallions
• 1/2 cup sliced mushrooms
• fresh grated parmesan cheese
• salt and pepper to taste

Method:

1. Cook 12 ounces of pasta of your choice in salted water to al dente and drain. 
2. Leave in pot.
3. Add a jar of Spaghetti Sauce or your favorite sauce to the noodles. 
4. Add the cooked ground chicken or turkey.
5. Add fresh chopped tomatoes and chopped green onion. 
6. Add fresh sliced mushrooms.
7. Cook all ingredients together until sufficiently heated through.
8. Season to taste and serve with garlic bread.

Tomato Basil Bruschetta

The tomatoes are ripe and there is fresh basil in abundance. What could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe, which can be changed up a little to suit your taste.

Ingredients:

• 1 baguette or Italian bread
• 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarse pepper
• 1/4 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded

Directions:

1. Pre-heat oven at broiler setting.
2. Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
3. Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
4. Put a generous layer of chopped basil on each piece of bread.
5. Divide the tomato mixture evenly over the baguette slices.
6. Top each piece with a generous amount of shredded mozzarella cheese.
7. Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
8. Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.

Enjoy!

Lemon Poppy Seed Scones

What is a tea without Scones and Devonshire Cream? Devonshire Cream can be purchased in the grocery store near the cream cheese. If you can't find Devonshire Cream, you can substitute 2 parts whipping cream with one part mascarpone cheese and a tablespoon of sugar.

This scone recipe is easy to prepare because the recipe does not require butter to be cut into the flour.  The recipe takes under 10 minutes to have ready for the oven.

• 2 cups flour
• 3 tablespoons sugar
• 5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2/3 cup buttermilk
• 1 large egg
• the finely grated rind of 1/2 lemon
• 1 tablespoons poppy seeds (optional)

1. Preheat oven to 425 º F.
2. Combine all the dry ingredients in a large bowl.
3. Combine all the wet ingredients in a medium sized bowl, egg first and whisking it until light.
4. Add the poppy seeds and the lemon rind to the dry ingredients.
5. Make a well in the dry ingredients and pour in all the wet ingredients.
6. Stir with a fork.
7. Transfer the dough onto a greased or parchment lined cookie sheet, patting it into an eight-inch circle.
8. Cut the circle into 6 pieces but don't move the dough to separate.
9. Bake about 15 minutes or until lightly browned.  Break the scones apart. 

Serve with Glaze, Creme Fraiche, Devonshire Cream,  assorted jellies or Lemon Cheese. 

 Glaze  (optional)

1. Combine the juice from the 1/2 lemon with enough icing sugar to make a thin pourable glaze.
2. Pour over the scones while still warm.

Florence's Carrot Cake

I received this recipe from a neighbor of mine many years ago. Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 
It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee.  We don't know how long the weather will last.

Florence's Carrot Cake

• 3 cups of raw carrots, grated, set aside
• 2 cups white sugar
• 1 1/4 cups salad oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• pinch of salt
• 1 1/2 cups chopped almonds

Follow normal cake making directions.

1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
2. Add the carrots to the batter and stir well.
3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.

Frosting

• 1/4 cup butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1/4 teaspoon vanilla

Soften butter, add cream cheese and blend until smooth. Add powdered sugar and spread on cake when cool.  Sprinkle chopped almonds on top. This cake becomes better with age and freezes so well.

 This cake will be going along on a road trip to visit family for Thanksgiving weekend.

Bread for the Journey

Seek ye the LORD while he may be found...

call ye upon him while he is near.

Isaiah 55:6


Is there anything quite as striking as a field of sunflowers in bloom?

There are many flowers that turn their faces towards the sun. The sunflower turns to face the sun completely leaves and all.

There's a lesson here for each of us.

Are we seeking after God completely?

Zippy Zucchini

Zucchini. Again! There seems to be no end to the zucchini coming from the garden and here is another simple yet delicious way to cook it. When I got my first microwave oven (way back when) I took some microwave cooking classes. Since that time, this zucchini recipe has been a summer favorite. Cooked totally in the microwave, the kitchen stays cool. Add some fresh tomatoes and maybe a cob of corn...and call it a meal.

Zippy Zucchini

• 4 cups zucchini, cut into chunks
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 1 jar (2 oz.) pimiento, drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Place zucchini and onion slices in an 8" square dish...or a quiche pan.
2. Cover with plastic wrap, turning one edge back to vent.
3. Microwave at High for 7 minutes.
4. In large bowl, mix together eggs, cheese, pimiento, salt and pepper.
5. Add zucchini and onions, stirring well.
6. Grease dish in which veggies were cooked.
7. Pour zucchini mixture into dish. Cover with parchment paper and microwave at medium-high for 5 minutes. Stir.
8. Microwave uncovered for another 3-4 minutes at medium-high or until set.
9. Makes 4 large servings.

*I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.

Stuffed Zucchini

This dish is just perfect for your end-of-summer bumper crop of squash.

Sure enough, I dashed out into my garden to find more Zucchini than I really wanted.
I was talking to a colleague at work about my bumper crop and she shared this recipe with me.

Stuffed Zucchini

• 8 ounces ground buffalo meat. ( I prefer to use 1 pound lean hamburger)
• 1 tsp. olive oil
• 1 yellow onion diced (1/2 cup)
• 1 cup grape tomatoes
• 1 cup mushrooms chopped
• 1 jar (6 oz.) artichoke hearts packed in oil drained and chopped.
• 1/3 cup walnuts chopped
• 1 tsp chopped fresh oregano
• 1 tsp fresh thyme leaves
• 3/4 Tbsp freshly grated lemon zest or juice of 1 lemon.
• 6 zucchini (8-10 inches long about 1" in diameter,) halved lengthwise and seeded.
• 1 cup fontina cheese shredded

1. Preheat oven to 425'F
2. In a large skillet over medium heat, brown the hamburger meat in olive oil. Transfer to a large bowl. Add vegetables, artichoke hearts and their oil, walnuts, herbs, lemon zest and juice, and salt and pepper. Toss to combine.
3. Place zucchini halves cut side up in a 5-by-12 ovenproof baking dish. Mound mixture evenly into each zucchini "boat." Cover with aluminum foil and bake 30 minutes.
4. Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted.
5. I chose to grill the zucchini during the last 10 minutes instead, while the cheese melted, to give it that extra BBQ flavor.
   

I doubled the meat proportion and made this dish for 4 servings and found I had plenty of left overs and so I just continued using the meat mixture and stuffing more zucchini and green peppers throughout the week. The meat mixture stays well preserved in the fridge for 5-7 days. I had unexpected company and I whipped up this dish, with some surprised expressions.

Add a few skewers of fresh grilled vegetables and corn on the cob, and you will be guaranteed a tasty dinner. Perfect for any summer evening. We only have 3 weeks left of summer and let's enjoy it.

Ice Cream Parfait

This is a childhood favorite dessert. We used to have some kind of jello type dish at every family gathering and Sunday lunch. It is so simple to make and fits into a busy lifestyle, offering a light and refreshing dessert anytime of the year, especially in the summer when you don't feel like heating up the house. I hope you enjoy it too. I think that I can credit this to my mom or my mom's sisters. Who knows who started the tradition, it would be interesting to see how they remember it. So ladies who started it?

• 1- small pkg jello any flavour
• 1 cup boiling water
• 2 cups ice cream

1. Dissolve jello in the boiling water, stir well until it is all dissolved.
2. Add 2 cups ice cream and stir until the ice cream is melted into the jello.
3. Pour into dessert dishes.
4. Let sit in the refrigerator until set.
5. Dig in and enjoy your company, even if you are your own company.

Soft Refrigerator Rolls

 The Mennonite Treasury of Recipes is a wonderful source of recipes that have been passed down through the generations.   The inspiration for this refrigerator dough recipe came from Mrs. J. Rempel.

Refrigerator Rolls

• 1 cup boiling water
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 large tablespoon shortening
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 1 large egg
• 3 1/2 - 3 3/4 cups all-purpose white flour or use half multigrain flour and half white flour

1. Mix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
2. Soften yeast in the lukewarm water.
3. Combine the yeast and the cooled shortening water mixture.
4. Add the beaten egg.
5. Add the flour all at once and stir well.   The dough should be stiff. 
6. Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
7. Punch the dough down and refrigerate again or make into rolls.  
8. Punch the dough down once a day and use the dough within a few days.  
9. If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.  
10. Put the rolls onto a greased cookie sheet or a parchment lined sheet.  Cover with clean teatowels. 
11. Allow to rise until they have doubled in size, up to 1 1/2 hours and then bake in a preheated 400 º oven, about 15 minutes.

Makes about 18 rolls