Bread for the Journey

Canadian Thanksgiving is celebrated in October and I decided I would look for something in each day to be thankful for.

I wanted to frame those thoughts ...

and found it wasn't hard at all to see something in each day to be thankful for.

I decided to share some of those framed thoughts with you today knowing that many of you are celebrating Thanksgiving in the US this coming week.

On good days it seemed there were many things to be thankful for...

and on other days I had to remind myself to breathe...

I was always thankful that God knew what concerned me each day.

Wishing you all God's richest blessings this week as you intentionally think on those things you are thankful for.

Good Things Make Life Better

Although we live in an electronically advanced age, some things just never get old -- like receiving  letters/cards in the mail or packages delivered to your door.  

I had a package delivered to my door not long ago!  

I was expecting it. 

While we as MGCC do not endorse companies,  we will give praise where praise is due when someone comes up with something new or something better!  

When I was asked by Tamar from Catelli if I would be willing to test their new gluten free pasta, 

I almost said no, because I knew I would so hate to tell her I didn't like it!  

But, I decided to risk it, and am so happy I did!  

I have not enjoyed pasta for the last eight years that I have been gluten-free due to having Celiac. 

BUT...    I did  enjoy the Catelli GF pasta!    

Texture and flavour - perfect!  and just as good warmed up the next day! 

In fact, my wheat loving husband declared there was no longer any need to buy wheat pasta.  

He would be happy for us both just to share and enjoy the GF.  

The pasta is a blend of 4 flours including the healthy quinoa. 

( Ohh ... and if you are heading out the door to buy some... 

remember to first print out the one dollar off coupon  )  

I know there are about as many pasta recipes as there are cooks,  every family having their favourite. Throughout my growing up years,  I always enjoyed the following simple pasta dish my Mom would often serve  - I still enjoy it, modified now to be gluten free.   (my mom would not put in the cheese because my Dad didn't eat cheese - still doesn't) 

• 3 1/2 cups Catelli gluten free pasta ( or 1 box) 
• 1/3 chopped onion  
• 1 tbsp oil 
• 2 cups whole milk 
• 1/3 cup butter 
• 1 tbsp sweet rice flour 
• 2 tbsp cornstarch 
• salt / pepper to taste 
• 1/2 cup grated cheese 

1. Cook pasta as per package instructions...  drain, set aside. 
2. Sauté onion in oil until soft 
3. Add milk and butter and heat until butter is melted and mixture is hot. 
4. Add blended  sweet rice flour, cornstarch, salt and pepper .  
5. Cook,  stirring until thickened. 
6. Stir in cheese until it melts.  
7. Pour over pasta, mix and top with more grated cheese.  

 NOTE :  Catelli Gluten Free pasta is produced in a dedicated gluten free facility and has been recently certified by the Canadian Celiac Association,  

ADDED NOTE - to our American followers --   Catelli recommends Ronsoni GF pasta  sold in the US that is comparable to theirs -- same ingredients ..  here is the link  

Bread for the Journey

Listen to the lyrics of this song and allow His name to come alive in your heart today.

Jesus Name above all Names

Saturday in Bev's kitchen

Chopping Onions

There are a lot of different tips out there for chopping onions efficiently and without tears.

Today I thought I'd share my tried and true method.

First of all, I  have found that standing at my counter between an open window and the stove exhaust fan is the best place to chop onions.  The open window causes a draft that directs

 the onion fumes out through the exhaust fan

.

I always start by cutting off both ends of the onion, I cut the onion in half from stem to root.

The onion skin is then easier to remove.

I cut it lengthwise into strips, holding the onion together with my fingers,  
then if I want diced onions, I hold the slices together,
  turn the cut onion 45 degrees and cut it the other way forming a dice.

 As you can see from this picture, I have printed the word ONION with permanent marker on one side of my cutting board. 

 In dedicating one side of a cutting board to onion I avoid having the onion taste transfer itself to the milder fruits and nuts I might need a chopping board for later..

Just a few tips on a Saturday morning.  Thanks for stopping by and enjoy your day.

Spanish Rice

I always enjoyed eating at my mom-in-law's table and Spanish Rice was a dish she served often.  I've made a few changes to her recipe over the years (adding salsa for some zip and using diced tomatoes instead of tomato soup) but whenever I make Spanish Rice I am always reminded of 'mom'.  Serve with green salad and warm dinner rolls for the perfect fall meal.

• 1 1/2 cup long-grain rice, white or brown, uncooked
• 1 teaspoon salt
• 6-8 slices bacon*
• 1/2 cup chopped onion
• 1 green bell pepper, chopped
• 1 398 ml can diced tomatoes (about 1 pound)
•  1/2 cup hot salsa
• 1/8 teaspoon black pepper

1. Cook rice according to directions, adding salt if desired.
2. Fry bacon in large skillet until crisp.
3. Remove bacon from skillet and pour off all but two tablespoons of drippings.
4. Add chopped onion and green pepper to skillet; saute until tender.
5. Stir in cooked rice, bacon, diced tomatoes, salsa and pepper.
6. Cook uncovered on low heat for about 15 minutes.

Serves 4-6

*Variation: Omit bacon and add 2 cups of  cooked ham. 

Filet Mignon Dinner in the Oven

 

This easy steak dinner may very well be what you'd order at a good steakhouse, but enjoyed in the comfort of your home with very little preparation. The best guarantee for a very tender steak is a tenderloin, priced accordingly, but  well worth it when you consider the price of a dinner out.

Ingredients for a dinner for two:

• 2 medium baking potatoes or yams
• olive oil for brushing
• 2 tenderloin steaks
• 4 - 6 slices ready-cooked bacon
• spinach caesar salad

marinade

• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 large clove garlic
• 1/2 Tbsp Montreal steak or chicken spice

Method:

1. About 75 minutes before dinner, mix up the marinade and pour under and over steaks. Let sit at room temp. Preheat oven to 400F.
2. Brush potatoes/yams with olive oil. Prick with fork and place on parchment paper lined oven safe plate to bake for one hour.
3. About 20 - 25 minutes before dinner: wrap steaks with bacon. Secure with toothpicks.
4. Pre-heat cast iron or heavy frying pan. Spray pan with a light coat of cooking spray and cook steaks one to two mintues on each side until browned.  One option:  when turning steaks over to do second side, place on top of extra bacon pieces.
5. Turn oven down to 375 F and place steaks in ovenproof  pan alongside potatoes. Bake 12 - 15 minutes for medium to medium well doneness. Let rest a few minutes before serving.
6. Toss salad and enjoy dinner!



 

Remember

We must never forget the profound sacrifices of those who have died...

 those who are serving....

and the families that love them.

Today we wear a poppy on our lapel and we remember.

For your sacrifice..

for our freedom..

we thank you.

Lest we forget.

Looking forward to that day when all wars will cease.

Make your gift giving a Celebration

 Celebrations
2013 certainly has been a year of celebrating here at Mennonite Girls Can Cook. We waited with great anticipation for the launch of our second cookbook called Celebrations this past spring, and we have been kept busy with different events. It's always so interesting for us to hear stories from those who have given or received one of our books.
With Christmas just around the corner you may already be looking for gift ideas.

In our first book Mennonite Girls Can Cook you will find many of our Mennonite heritage recipes along with our personal stories and inspirational thoughts.

In our second book Celebrations we chose recipes that would be suitable for 10 different celebrations in life. Most of the recipes in this book are not from our heritage collection, but are our personal family favourites we have served for family dinners to holiday dinner parties. Again we added our stories and inspirations in this volume along with more beautiful photography, making this not only a cookbook, but a coffee table book.

Here is a sneak peek into the pages of Celebrations.

Here is the link to find your local retailer who carry both of our cookbooks.
You can also order both books from amazon.ca and amazon.com.

Every time a book is purchased you are also helping those in need. 100% of our royalties always goes to one of our projects.

Chicken and Butternut Squash Lasagna

How many of you head to the computer when you're looking for a meal idea or for a particular recipe?

I love paging through magazines and cookbooks but find myself turning more and more often to the internet - to Pinterest or various recipe sites for ideas.

Lately, I've been intrigued by several chicken lasagna recipes I've seen on the internet 

and decided to experiment with the fall flavours of butternut squash and sage.

Here's what we had for dinner tonight.  I must say it was delicious.

1 small head garlic

1 teaspoon olive oil

2 tablespoons olive oil (2nd amount)

1 Butternut squash, peeled and seeded (I use a potato peeler)

salt and pepper

1/2 teaspoon fresh sage chopped fine (1st amount)

2 cups cooked chicken, sliced

2 cups fresh spinach

1 leek, washed, halved and sliced

2 tablespoons butter

1  1 /2 cups Ricotta cheese

1 egg beaten

1/2 cup Parmesan cheese

3 cups white sauce

1/2 cup butter 

1/2 cup flour

3 cups milk 

3/4 tsp fresh sage, chopped fine (2nd amount)

salt and pepper to taste

12 lasagna noodles, cooked al dente

sliced Mozzarella cheese

1/2 teaspoon fresh sage, chopped fine (3rd amount)

1. Heat oven to 400º F.
2. Remove outer paper skin from garlic head, slice the tips off of the whole head and place on a square piece of foil.
3. Drizzle the garlic with 1 teaspoon olive oil, gather the four corners of the foil and twist.
4. Place garlic in oven and roast for 20 minutes or until tender.
5. Cut squash into 1/4" slices and then cut again to make 1 inch pieces.
6. Toss in a bowl with olive oil and salt and pepper and 1/2 teaspoon finely chopped fresh sage.
7. Lay squash pieces on parchment paper lined baking sheet and place in oven alongside the garlic.
8. Roast squash for 12 minutes or just until tender.
9. Saute' leeks in butter until tender.
10. Mix Ricotta cheese with egg and Parmesan cheese.  Season lightly with salt and pepper.
11. Make white sauce by blending melted butter and flour, adding milk and seasoning. Stir and cook until thickened. ( I do this in the microwave)
12. When garlic is done, squeeze the cloves out of the paper skin, into the white sauce and whisk until blended.
13. In a 9"x 13" pan or two smaller pans, assemble lasagna in layers as follows:

1st layer: Spread 1/4 cup white sauce  in the bottom of the pan and cover with lasagna noodles, 

2nd layer: 1/2 of the chicken slices, spinach,  1/2 of the leeks, 1/2 of the butternut squash, 1 cup or so of white sauce

3rd layer: lasagna noodles, 1/2 of Ricotta cheese mixture, remaining chicken, squash and leeks, cover with white sauce

4th layer: lasagna noodles,, remaining ricotta cheese, white sauce 

5th layer: sliced Mozzarella cheese, 1/2 teaspoon chopped fresh sage.

  14. Cover with foil and bake in preheated 350º F oven for 40 minutes.

  15. Remove foil and continue to bake for about 20 minutes or until cheese begins to brown and the casserole bubbles.

  16. Let sit 10 minutes before cutting and serving. 

Bread For The Journey

Reflections

But we Christians have no veil over our faces; 

we can be mirrors that brightly reflect the glory of the Lord. 

And as the Spirit of the Lord works within us, 

we become more and more like him.

2 Corinthians 3:18

Living Bible

This photo was taken at Linville Falls, North Carolina.

We are on a road trip through the United States...

and have enjoyed the beautiful foliage throughout the Appalachians and the Ozarks.

How beautiful to see the trees so perfectly mirrored in the waters next to which they stand.

One thing I noticed...

the closer the tree is to the water's edge...

the sharper the refection. 

I think there is a lesson here for us...

who are followers of Jesus.

The closer we are to Him...

the more like Him we become...

the clearer His reflection in us becomes.

Food for thought...

'Am I radiating Christ to those around me?'