Mushroom Bacon Melt

This is comfort food for sure.

We own our own business and work from home

so I'm always having to think up something for lunch.

This hot sandwich provides a quick and welcome meal.

• 2 slices bacon cut into 1/4 inch pieces
• 1 onion, cut in half and then sliced
• 1 tablespoon butter ( if needed)
• 5 or 6 large mushrooms, sliced
• 1 cup shredded cheese - I prefer Swiss or Gryuere
• whole wheat or 7 grain buns

1. Fry bacon until crisp.
2. Remove from pan and drain on paper towel, reserving 1 Tablespoon bacon fat
3. Add sliced onion to the pan and cook over medium heat until wilted.
4. Add mushrooms and butter and continue to cook until mushrooms and onions are browned.
5. Add bacon pieces and sprinkle shredded cheese over top.
6. Cover and remove from heat.
7. Cut buns in half and toast lightly.
8. Butter buns (if desired) and top with mushroom/melted cheese mixture.
9. Serve with tossed salad.

Bread for the Journey

 
"And you must think constantly about these commandments I am giving you today.
You must teach them to your children, 
and talk about them when you are at home or out for a walk;
at bedtime and first thing in the morning.
Tie them on your finger, wear them on your forehead
and write them on the door posts of your house."
Deuteronomy 6:7-9

When I was a young parent...I remembered hearing those scripture words quoted.
They have been embedded in my heart for years and years.
I'm one who loves visual learning and this commandment could not of been better said.
I remember thinking what it would look like if I went running around with ribbons on my fingers....
posting verses all over the doors and windows...
Knowing and recognizing the influence that parents can model, I too wanted to influence my children.
We are taught to use the practical day to day aspects of life to teach our children,
not just those related to church and to private schools.

This past year I have had the pleasure of working through
'One Thousand Gifts" by Ann Voskamp.
Once again, she has illustrated how we can stop and marvel at the depth,
and detail, the light and shadow, of all the scattered moments in life.
Again, in our practical day to day living, whether cleaning up their rooms,
or washing the boys clothes, or baking them some cookies;
we can continue exercising the gift of prayer and thanksgiving for the next generation.

Today,  my heart warms as I've discovered  young parents teaching young children
to bow down quietly in reverence before their Maker.
Let's encourage one another in teaching our children and grandchildren the truths.
The words from the scriptures give proof that the next generation hands on the legacy of faith.

Whether you are young or old...

join with me as we continue to see the daily blessings that God gives to us.

Let's dare and encourage each other to live fully right where we are.

 "They awaken us to our lives...

One hundred times a day, everywhere we turn, everything we touch, everything we see.  

Holy One of blessing, Your presence fill the Universe.

Your presence fills me."

Salad Dressings: Buttermilk Herb and Thousand Island

These are two of my favorite home made salad dressings.

Both are quick and easy to make.

Buttermilk Herb Dressing

• 2/3 cup mayonnaise
• 1/2 cup buttermilk
• 1 garlic clove, minced
• 1 Tablespoon fresh dill, chopped
• 1 Tablespoon fresh Parsley chopped
• 1 Tablespoon chopped fresh chives
• 1 teaspoon seasoned salt
• pepper to taste

1. Blend mayonnaise and buttermilk in a jar or shaker
2. Add fresh herbs. salt and pepper
3. Shake or blend well.
4. Store in refrigerator until needed.

Thousand Island Dressing *

• 1 cup mayonnaise
• 1/2 can ( 10 oz/284 ml) tomato soup, undiluted
• 1 1/2 tablespoons sugar
• 1 1/2 Tablespoons red wine vinegar
• 1 medium clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon green pickle relish

1. Place all ingredients except relish in blender.
2. Mix well.
3. Stir in relish.
4. Refrigerate until needed.

* Thousand Island dressing recipe can be doubled. Just be sure to refrigerate it in a tightly sealed jar.

Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.

• 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano 
• 2 eggs

1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
2. Combine bread crumbs, Parmesan cheese, salt and oregano.
3. Beat eggs in shallow bowl until frothy.
4. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
5. Place in single layer on baking sheet.
6. Bake 20 minutes or until tender crisp and golden in colour.
7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
8. Serves 6

Spice Cake

 This Applesauce Spice Cake is a family favorite and both our daughter and my husband prefer this cake for their birthday celebrations.

Method:

• 1 package yellow cake mix
• 1 package 4 serving size Jello instant vanilla pudding (3.4oz.)
• 4 eggs
• 1 cup applesauce or pear sauce
• 1/2 cup water
• 1/4 cup oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Method:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes. 
3. Pour into well greased and floured 10 inch tube or fluted tube pan. 
4. Bake in preheated oven for 50-55 minutes or until cake tester comes out clean. 
5. DO NOT UNDERBAKE. 
6. Cool in pan for 15 min. remove and cool on rack. 

When the cake has cooled and before I serve it I give it a dusting of powdered sugar. It's good by itself or served with vanilla ice cream or whipped cream.

Grilled Pork Tenderloin

Even though summer is coming to a close, we are not done with the grill. I think I will drag that out for as long as possible. The idea of this bacon wrapped tenderloin comes from my cousin, Alvina, who hosted us while in Manitoba this summer. Alvina used seasoned pepper, garlic salt and seasoning salt. When I prepared this recently, I did not have the same spices she had, but found the recipe quite forgiving, turning out very nice with an added (thyme) herb mix from Palestine, which I got at Ten Thousand Villages at one of our signings.

Ingredients:

• 1 1/4 - 1 1/2 lb pork tenderloin
• sliced bacon (maybe 10 - 12 slices)
• seasoning salt
• (Zatun) thyme herb mix
• pepper
• garlic powder

Method:

1. Sprinkle pork somewhat generously with spices.
2. Cover, lengthwise, with slices of bacon.
3. Cut a long piece of kitchen twine (longer than a yard or meter long), wrap and tie it around one end, holding the bacon in place. Continue wrapping with twine, looping it and and extending it another inch as you go down. Knot at the end and, if you have twine left, bring it up, around the back side and knot again.
4. Place on grill at 325° F, lid on for most of the time, turning slowly to brown all sides. for about 25-35 minutes, depending on thickness of pork. ((145°F before resting)
5. Transfer to serving dish, remove twine, and cover with aluminum wrap to sit for about 5-10 minutes before removing twine and slicing. Serves four.

To complete this meal, we roasted thickly sliced yams, in the oven, seasoned with olive oil, garlic, salt and pepper as well as grilled chopped baby asparagus on the grill, seasoned with olive oil and garlic.

Stuffed Cannelloni

When we have salmon I like to use the left overs

in pasta dishes. This simple filling is perfect in cannelloni,

manicotti or large shell pasta. Add a salad, and supper is ready.

Ingredients:

• 1 200 gram package of cannelloni shells


• 1 small red pepper, finely chopped


• 1 clove garlic, minced


• 1 tbsp olive oil


• 1 250 gram tub ricotta cheese


• 1 egg, slightly beaten


• 1 1/2 - 2 cups baked salmon, flaked into small pieces


• 1/3 cup light cream


• 3 tbsp fresh parsley, finely chipped


• 1 tbsp fresh basil, finely chopped


• 1/3 cup Parmesan cheese


• 3 cups tomato sauce


• 2 cups shredded mozzarella cheese

Method:

1. Cook pasta as directed on package. Do not over cook. Drain.


2. In a non stick pan over medium heat saute garlic and peppers in olive oil for 3-4 minutes.


3. Stir together next 7 ingredients and add peppers and garlic.


4. Pour half the tomato sauce into a shallow casserole. Fill pasta shells with salmon filling and lay over sauce in a single layer.


5. Pour remaining sauce over pasta, making sure the pasta is all coated. Top with mozzarella.


6. Bake in 350º oven for 30 minutes.

Bread for the Journey

^{Matthew 25 35-40}For I was hungry, and you fed me. I was thirsty, and you gave me a drink. I was a stranger, and you invited me into your home. I was naked, and you gave me clothing. I was sick, and you cared for me. I was in prison, and you visited me.’

Then these righteous ones will reply, ‘Lord, when did we ever see you hungry and feed you? Or thirsty and give you something to drink? Or a stranger and show you hospitality? Or naked and give you clothing? When did we ever see you sick or in prison and visit you?’ And the King will say, ‘I tell you the truth, when you did it to one of the least of these my brothers and sisters, you were doing it to me!’

I sit here at my kitchen table, pondering the thoughts that are crossing my mind for this "Bread for the Journey". I am reminded of the singer and songwriter Steve Bell and the great story teller he is. He told us that often he forgets words to his songs, or as he is writing, he just can't come up with just the right words, hence it becomes, nananananana, or deereetdeereetdeeree. Well you get the picture. I thought, wouldn't that be funny, to find these words of no particular meaning on "Bread for the Journey". I know what I want to say, but have no words that can accurately express it what I am feeling.

I think of Lovella's post on the Food Grain Bank, and how privileged we are not only having food to eat, but a multitude of choices, and we grumble because we don't know what we want to eat, or complain if something is placed before us that we don't like to eat. There are millions if not billions of people have NOTHING or very little to eat.

I think of the Good Shepherd Shelter in Ukraine that we are donating our author royalties to, and MCC that helps so many, who are stricken in war, poverty, famine. I browse the internet, and look through my cookbooks for ideas on what to make for supper,the choices are endless. Dare I grumble about all the dirty dishes and clean up that comes with it, when we have had the privilege of preparing food to eat, while others search for tiny morsels found in garbage dumps, or God knows where to feed themselves or their starving children?

I ask the Lord for forgiveness of my unsettled spirit and turn my thoughts to gratefulness, and ask my self, (not for the first time either) what is my responsibility as a Christian.
Jesus calls us to feed the hungry, help the poor, visit the sick and the lonely. What can I do? I am only one person, but I am one. I can't do every thing, but I can do something and what I can do, I will do by the grace of God. I may not be able to feed all the hungry in the world, but I can create an awareness, here on the blog, in my family when we talk about why I am serving 'beans and rice' today. To be thankful for all that has been given to me, and do my small part in building God's kingdom.
For those of you have purchased our book, I thank you from the bottom of my heart for partnering with us, to make a positive difference in this world.

Chicken Salad with Peaches

This is a simple salad I made for an afternoon on our boat.

The flavor combination was one we really enjoyed.

When fresh peaches are no longer available,

you could substitute mango, papaya, canned mandarin oranges or nectarines.

• 4 cups fresh lettuce, torn into bite sized pieces (romaine, leaf or a mix of greens)
• 1 celery stalk, sliced
• 1/4 cup thinly sliced red onion or fresh green onions
• 1 bell pepper cut into chunks ( I used half a red pepper and half a yellow)
• 1-2 fresh peaches, peeled, pitted and cut into chunks
• 1 small tomato, seeded and cut into chunks (optional)
• 1 small cooked chicken breast (per person), preferably grilled and chilled, cut into 1 inch cubes
• Ranch Dressing or Buttermilk Herb Dressing 
• 1/4 cup coarsely chopped cashews.

1. Layer all ingredients in order on individual plates and serve.
2. Pass extra dressing. Serves 2-3 people

Antipasto Pasta Salad

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

Ingredients:

• 1 pound cooked pasta shells or bowties drained and cooled
• 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
• 12 ounces marinated artichoke hearts
• 1 cup baby spinach leaves, julienned or whole
• 1/2 cup thinly sliced red onion,
• 1/2 cup Italian salami of your choice, cut into strips or cubed
• 1/2 cup shaved or grated Parmesan cheese
• White balsamic citrus basil dressing or any Italian dressing you prefer to taste
• Salt and Pepper to taste
• Fresh chopped parsley to garnish
• Garbanzo Beans (optional)

Method:

1. Mix all ingredients togther. 
2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. 

If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it...