Beef Cabbage Stew

It's the season for comfort food and cabbage is one of those foods. This is a hearty stew that is wonderful served with fresh rolls on a cold day. This stew is a little spicy although I found it just right for my palate. I think this recipe would work well in a crock pot too.

• 1 pound lean ground beef
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 1/2 cups beef broth
• 4 cups green cabbage, chopped
• 1 large carrot, chopped
• 1 can 540 ml / 19 oz kidney beans
• 1 can 398 ml / 14 oz diced tomatoes
• 1 cup tomato sauce, I used a hot and spicy sauce
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large sauce pan over medium heat cook beef, celery and onion and cook until lightly browned. 
2. Add the rest of the ingredients and bring to a boil. Reduce temperature to low and simmer for 1 1/2 hours or until cabbage and carrots are tender. 
3. Serve with warm rolls.
4. Serves: 6 - 8 

Bread for the Journey

Trust in the Lord with all your heart,

do not depend on your own understanding.

Seek His will in all you do and

He will show you which path to take.

Proverbs 3: 5,6 (The New Living Translation)

I am sure these verses are familiar and a favorite for many of you as well.
I used this passage when I got baptized many years ago,
and still find great comfort in those words, but also challenging at the sametime. 

As I look at the picture I see a path I have never been down before
and I can't help but wonder what unknowns await me as I walk down it. In many ways it is just like the paths we choose in life. We don't know what lies ahead.  

Regardless of what awaits me, I need to completely rely upon God's wisdom, truth, goodness, grace and power for direction to help navigate that path. 

 I still lean too much on my own understanding more often than I care to admit to myself which leads to confusion and self doubt. I can't possibly navigate through life on my own strength and power. I have tried that and it leaves me feeling weak and at times barely able to stay afloat. I am still learning after all these years of being a Christ follower to actively seek His will in my life. That is a daily choice I must make.
Isn't it is just better to do that from the start, to follow His wise counsel through scripture and prayer believing He is able to to what is best for me?

Lord, create in me a heart that desires you more than it desires my own 
selfish understanding of things. May I always seek you in 
all I do to glorify only you and not myself.  Amen

Meringue Rhubarb Squares - Gluten Free

I froze my rhubarb this year following a 'trick'  told to me by my aunt who heard it from a friend who grows a field of rhubarb. Instead of cutting up the rhubarb before freezing, I froze the whole stalks.  I found that following this method the rhubarb did not have the tendency to form ice around the pieces and cutting up the frozen rhubarb just before using was like it was fresh!

I adapted this recipe from my friend Gwen's recipe. It is indeed a delicious dessert and while it has three steps/layers it is not difficult to make, nor does it take long. It is so good!!

For the base ...

• 1 1/2 cups Julie's flour 
• 1/2 teaspoon xanthan gum 
• 3/4 cups butter 
• 2 teaspoons sugar 

For the filling ...

• 4 cups chopped rhubarb 
• juice of one orange
• 1/4 cup potato starch or cornstarch 
• 1 1/2 cups sugar
• 4 beaten egg yolks

For the meringue ...

• 4 egg whites 
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar  

1. Prepare the crumb base. Since my wrist is often painful (rheumatoid arthritis) and using a blender difficult,  I put my flour and butter in my mixer and mix it until it forms fine crumbs.  So painless! 
2. Press crumbs firmly into a 9 x 12 pan and bake at 350 degrees F for 15-20 minutes. 
3. Put rhubarb pieces, sugar, starch , orange juice into saucepan and cook, stirring until mixture thickens. 
4. Remove from heat, and add the beaten egg yolks. 
5. Cool slightly and spread onto baked base. 
6. Whip egg whites with cream of tartar and sugar until stiff, then spread over filling 
7. Return to oven for 15 minutes (If meringue isn't golden,  turn on the broil element for a few minutes but watch dessert carefully. It won't take long for it to brown) 
8. Remove from oven and cool - the base firms up nicely after it is cooled.  My husband likes this dessert warm , but I find the base crumbles before it is cooled  - my husband doesn't mind that., but I prefer the pieces to lift out nicely from the pan.  

Beef Stroganoff ~ easy and economical

This easy hamburger stroganoff has been a favorite in our home for many years.  I typically make it when the weather changes in Autumn. It is a comfort meal for us.  You can buy your own noodles or try your hand at making rustic random sized noodles that really are delicious and very inexpensive to make. If you buy your noodles the dish becomes quick and easy! 

Noodles

• 3 large eggs
• 2 cups flour
• 1/2 teaspoon salt

1. Combine the flour and salt in a large mixing bowl.  Make a big well in the center of the flour and crack the eggs into the well.  Stir with a fork, incorporating the flour until you have a shaggy dough.
2. Turn the dough onto a counter and knead the dough until it is smooth.  If the flour doesn't quite want to completely knead in, that's okay, just leave the excess flour.  The amount of moisture you will need depends on the size of the eggs and the humidity in the kitchen.  
3. Wrap the dough in plastic wrap and let rest for at least 30 minutes.  You can make the dough a day ahead and refrigerate it.
4. If you have a pasta roller, use it to roll the dough thin, starting with a wider setting and running the dough through, changing the setting each time you run it through, making the space narrower until you have the dough noodle thin.  
5. If you are rolling your dough with a rolling pin, flatten it as well as you can with the heel of your hand, and then roll it with a rolling pin on a floured surface.  
6. Use a pizza wheel or sharp knife to cut the noodles about 3/4 inch wide or however you prefer.  They do not need to be sliced too uniformly but should be similar so that they cook properly.
7. Once the stroganoff is started, put a large pot of salted water on to boil.  
8. When the stroganoff sauce is ready to serve, boil the noodles for about 2 minutes.  Test them in between to cook to your preference. 

Beef Stroganoff

• 3 tablespoons butter
• 2 cups sliced mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1/4 cup flour
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups unsalted chicken or low sodium beef broth
• 2 teaspoons beef bouillon base 
• 1/2 cup chopped parsley
• 1 cup sour cream
• salt and pepper to taste
• additional chopped parsley for garnish

1. In a large skillet or dutch oven, melt butter over medium heat. Add mushrooms and onion and garlic to the pan and cook until the mushrooms have released their moisture and onions are translucent.
2. Remove mushrooms and onions from pan and set aside. 
3. In the same pan, scramble fry the ground beef until browned.  Add the onion and mushroom mixture back into the pan and add the flour, stirring a minute until the flour is well incorporated.
4. Add the Worcestershire sauce, the broth, bouillon base, and parsley.
5. Stir occasionally while the sauce comes to a simmer.   Simmer 10 minutes.
6. Add the sour cream and heat through but do not bring to a boil.
7. Season to taste.  Garnish with chopped parsley.
8. Serve over hot noodles. 

Bread For the Journey

In the past few weeks, God has been speaking to me about peace;

in particular, the many times I do not feel peaceful.
Times when I am upset with my husband, when I worry about my children, 
when I am afraid of what the future holds. 

The Bible assures me that through Christ's death I am granted peace with God 
upon my acceptance of salvation. 
I know that in my heart, so why don't I always experience this peace? 

In Ephesians 6 Paul uses the armour a Roman soldier would wear to illustrate how we as Christ followers 
need to prepare ourselves for battle with the enemy.

One part of that armour that I've never paid much attention to until recently is the footwear.  

Paul says, "our feet need to be fitted with the readiness that comes from the gospel of peace." 

Ephesians 6:15 NIV

What part does footwear play in battle?  If we want to stand firm, we need shoes that grip,
if we don't want to lose our balance, our shoes need to provide good support,
when the terrain of a battlefield is rocky and uneven, we need shoes that give our feet protection
and when we are part of a defense line
we don't want to slip and fall thereby providing the enemy a way through our defense.

So what does peace have to do with battling the enemy?

When I am discontented, anxious, or fearful my state of mind and heart is far from peaceful. 

In fact it is a good indication that the enemy is making a successful assault on my life. 

 I may have peace with God but I am not experiencing the peace of God.

Isaiah 26:3 says, 

"You will keep him in perfect peace, 

Whose mind is stayed on You.  Because he trusts in You."

How do I keep my mind stayed on God?  How do I access the peace God promises?

  By always rejoicing in the Lord, by being gentle with others, 

by bringing everything to God in prayer, by trusting Him
 and by thanking Him.( Philippians: 4:4-7)

This brings the Perfect Peace that guards our hearts from Satan's darts,
strengthens us in the most disheartening circumstances,
and  unifies us as believers.

Flash Back Friday ~ Frosted Pumpkin Donuts

For flash back Friday I'm bringing back this recipe for pumpkin donuts. We bought a number of pumpkins from a 'pumpkin farmer' last week. I baked and pureed them. There is nothing like fresh pureed pumpkin. It freezes well, I thaw it in a sieve over a bowl to remove most of the liquid.
 I still have a few pumpkins to bake and puree. I like to be stocked up for winter.

• 2 eggs
• 1 cup sugar
• 2 tablespoons softened butter
• I cup cooked pureed pumpkin 
• 1 tablespoon lemon juice
• 4 cups white flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup evaporated milk
• Oil for deep frying

1. In a mixing bowl beat eggs, sugar, and butter until creamy.
2. Add pumpkin and lemon juice, mix well. 
3. Combine both flours, baking powder, baking soda, salt, cinnamon, nutmeg, and add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours or overnight. Turn onto floured surface and knead 5 or 6 times using extra flour as needed but the dough will still be a bit sticky. Only use enough flour to roll out your dough that it doesn't stick to your surface.
5. Roll dough to approx 3/8" thickness and cut with a donut cutter.
6.  Place cut donuts on cookie sheets until ready to fry. I like to spray the cookie sheets with cooking oil before placing donuts on them so they don't stick when you lift them to place in your hot oil.
7. In a skillet heat oil to 375º. I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, approximately 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil. 
8. Once cooled spread donuts with your favorite frosting. This time I used buttercream frosting with maple favoring. Top with sprinkles of toasted pecan bits. Crushed peanuts or toffee bits sprinkled on top is also delicious.
9. Yield: 2 dozen donuts 

Cheddar Cheese Crisps

It's the time of year where it's nice to bring out a few extra snack ideas.  I received this recipe years ago from a friend and always loved it, but you know how it is, things get shuffled around and l lost it.  Thanks, Hilda for sharing this recipe with me again.   It's tasty, simple and easy to make and I don't think you will have any leftovers.

Cheddar Cheese Crisps

• 1 3/4 cups flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar 
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 1/2 cup cheddar cheese
• 1/2 cup cold water
• 2 tablespoons white vinegar
• coarsely ground black pepper

Instructions

1. Preheat oven to 375° F
2. Mix flour cornmeal, baking soda, sugar, and salt into large mixing bowl.
3. Cut butter into mixture till it resembles coarse crumbs.
4. Using a fork, stir in grated cheese, vinegar, and cold water just until mixture forms a soft dough.
5. Shape into a ball and put into a sealed bowl, and refrigerate for one hour or until dough is firm enough to handle. (or place it in the freezer for 30 minutes)
6. Roll dough out on lightly floured surface, paper thin.
7. Sprinkle with pepper and roll the pepper into the dough. 
8. Cut into whatever shape you want. Jagged edges add character.
9. Bake cheese crisps for about 10 minutes or until brown and crisp.
10. Remove to wire rack to cool and store in a tightly covered canister.

W.O.W. Raisin/Peanut Cookies

W - wonderful flavor
O - omit gluten and lactose
W - winning chewy texture

I LOVE these cookies. Even my husband who is not a cookie lover reached for the second one!

• 1 cup Julie's flour mix + 2 tablespoons
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup brown sugar 
• 1/4 cup white sugar 
• 1/2 teaspoon cinnamon
• 2 ounces cream cheese 
• 6 tablespoons soft butter 
• 1 egg 
• 1 1/2 teaspoon vanilla extract
• 3/4 cup raisins 
• 3/4 cup peanuts 

1. Put softened butter, sugars, cream cheese in bowl of mixer and beat until fluffy, Add egg and beat well. 
2. Mix dry ingredients together and mix into butter mixture. 
3. Add raisins and peanuts 
4. Chill for a few minutes - can keep in fridge for a day or two but will then need to be warmed to room temperature to soften again. 
5. Drop by teaspoon into parchment-lined cookie sheet and bake at 350 degrees F for 11 minutes. 
6. Remove from pan onto wire rack and cool 
7. These cookies keep well .

One Dish Dinner - Gluten Free

I'll confess -- I enjoy baking much more than cooking, so if I can cook a meal with as little prep work as possible, I'm happy.
This recipe is written as gluten free, but you can substitute your favourite  pasta as you desire.

• 2 tablespoons oil 
• 1 pound ground beef
• 1 onion - chopped 
• 4 cups boiling water 
• 2 chicken bouillon cubes -- gluten free 
• 1- 14 ounce can crushed tomatoes
• 1 - 14 ounce can kidney beans 
• 1 - 14 ounce can corn 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder - or one fresh crushed clove
• 1 tablespoon chopped parsley
• salt and pepper as desired 
• 1 cup Rice Vermicelli (a thin form of rice noodles) -  I use scissors to cut into pieces
• 1 cup rice - I prefer converted or brown sprouted rice
• salt and pepper to taste 
• shredded  cheddar cheese 

1. Using large saucepan, brown ground beef and onion in oil 
2. Add water in which bouillon cubes have been dissolved 
3. Add tomatoes
4. Add rest of ingredients and cook until rice is done, about 20-25 minutes. 
5. Serve immediately with grated cheese topping.
6. Can be frozen for a quick meal when needed - or desired.

Poblano Boats

These Poblano halves are filled with a mixture of Blue Cheese, diced apples, and walnuts. The heat of the Poblano pepper adds a nice kick to these crunchy boats of goodness. Serve as a salad or an appetizer. You can increase the recipe if you'd like to serve more than two people. You can also leave the Poblano whole, cutting a slit in it when you remove the seed instead of cutting the pepper in half, then stuffing it with the filling.

Ingredients for 2 servings:

• 1 Poblano Pepper, roasting over open flame, peeled and seeded, some instructions to follow
• 1 cup finely chopped diced apples
• 1/2 fresh lemon, juiced
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped walnuts
• 1 cup mixed salad greens 
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Methods for roasting peppers:

1. If you have a gas stove top you can turn one burner to medium and hold the pepper over the open flame with tongs, turning until all sides are blackened and blistered, make sure your oven fan is on.
2. After roasting the pepper place in brown paper bag and seal the bag to keep the steam inside the bag. 
3. When it cools put disposable gloves on and take the pepper out of the bag. 
4. The peel should come off easily at this point, you can use paper towels to rub the skin off.
5. After peeling it, cut a slit down one side and using your gloved hands remove all the seeds. 
6. At this point place on a paper towel and refrigerate the pepper till you are ready to stuff it.
7. Another method is to roast the peppers under the broiler of your oven for 5 minutes.
8. You can also use your outdoor grill to roast the peppers.
9. Whichever method you use, don't forget step 2.

Method for the filling:

1. Place the apples in a ceramic bowl and lightly coat them with the lemon juice.
2. Combine the cheese and walnuts with the apples and toss.
3. Cut the chilled pepper in half and place on top of a platter of salad greens.
4. Fill each half of the pepper with the mixture of apples, walnuts and cheese. 
5. Whisk together the olive oil and red wine vinegar well and drizzle generously over the filled peppers.
6. Serve immediately.

Tip: If you want to make more of these to serve 4-8 people you could roast 4 peppers ahead of time and keep them refrigerated until you are ready to serve these as an appetizer or salad. Just double the filling portion of the recipe.

Happy Thanksgiving to all Canadians today!