My Newer Youtube Channel

Here you will find me and my part-time partner having fun…some serious chats, some lighthearted chit-chats, crafts and COOKING!

See how we’ve grown! (okay, you’ll be surprised to see that one of us actually shrunk!)

https://www.youtube.com/channel/UCVlqy4k1v5lIY1UTNPbh-kQ

 

 

 

Eating Torah Clean

When my husband and I really started exploring our then”Christian” roots, we really hit the Scriptures hard and deep, within a month, we were convicted to eat Torah Clean. We started to really research where our food came from, especially our beef and poultry. I personally found it so challenging to find “clean” meat. I found that many times the animals we were eating may not have been treated as well as the Creator would have desired. This caused me to really cut back on buying beef, fish and poultry. I personally started to drop meat and dairy off my diet, my husband and kids still want to eat some Kosher meats and dairy. I’ve really had fun finding more plant based meal ideas. It just amazes me how people that start to explore who God truly is and how they can best honor Him, start to follow His dietary instructions and start really being concerned with healthy, wholesome, natural foods to feed His Temple.

Here is a post from today posted my other Blog http://www.SimplyScrumptiousKitchen.com that shows what our dinner plates tonight looked like.

Wonton cups with whipped vegetables, mandolin potatoes with Rosemary and Vidalia onions.

My husband’s plate has Lamb chops, (He’s a carnivore!) My plate stays VEGAN! (Because I’m sweet, gentle and SMART!) Humble as well 😉

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Wontons tucked into a muffin tin and then baked hold this filling of raw cauliflower, sweet onion, artichoke, spinach and nutritional yeast. I used the Vitamix “Blender” to cream these items together, the blender also heats the creamed veggies.
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Mandolin potatoes with onions and rosemary, baked in my mini spring form tins (I LOVE THESE!)
Then rosette on top of the potatoes is simply the center of a Vidalia onion sliced on a #2 on my mandolin.

I just layered the potatoes with onions and rosemary until the tin was filled. I baked them at 375° for 40 minutes.

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My blended vegetables gave me iron, protein and vitamin D all of the stuff a growing girl my age should have!

Shabbat Shalom

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Keep the Sabbath Day Holy.
Don’t pursue your own interests on that day, but enjoy the Sabbath and speak of it with delight as the LORD’s Holy Day.
Honor the Sabbath in everything you do on that day, and don’t follow your own desires or talk idly.
(‭Isaiah‬ ‭58‬:‭13‬ NLT)

Two’s Day!

 

I shared on my other blog, http://www.SimplyScrumptiousKitchen.com yesterday my dilemma in buying Sweet Onions in bulk, then forgetting about them for over a month. So, I’m trying my best to work through them this week. Check out that other blog for a French Onion Soup recipe. Oh, yeah…I made a Roasted Onion and Garlic Flatbread with toasted kale.

Well, tonight, I’m still on this crazy mission to use up these onions. Here I have sliced three onions super thin using my mandolin. Then tossed them in a Ziploc with flour, sea salt, ground pepper and powdered garlic.

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Fried them in my smallest countertop deep fryer.
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I whipped up a creamy Sriracha sauce. Easy breezy…1 cup of Mayo, 3 Tbls of Sriracha, 1 1/2 Tsp of chili powder and 1/8 a Tip of cayenne pepper. Crazy heat! At least for the girl.

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I then skillet fried some ground chuck burgers and topped them with the crispy haystack onions and topped them with a hearty dollop of Sriracha-Mayo sauce. Umhumm, that’s also a homemade onion bun. You know me and my daily yeast bread.

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I plated it all up, and served it to a happy man!

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Then, I thought to myself, “Self, what is a dessert to top big juicy burgers and onion rings?” Then it came to me! A classic diner style malted shake. Circa 1955! Look at these classic, old school pantry items I used to bring it all together. Just loved it!

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Yeap, it was a good twosday!

Sunday, My Fun-Day!

 

There are only a few things that make me as happy as baking in my kitchen, being a mom and being in the “Word” are the only things to beat it in my opinion. Seeing the faces of my client purposely communicating with their parents is pretty dad-gum awesome as well.  I guess, my life is pretty charmed.

 

Stared my day making Sugar Free Pecan Rolls.  I was very pleased.

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Then I made a fantastic Sweet Onion & Basil Bread. Making bread, well, it just makes me happy!

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And if I’m already making bread dough, why not a French loaf too?

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And if I’m already in the kitchen, how about doing something with those apples?

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So, by this time, dinner sounds good…

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Shot ribs, cut on the biases to give me a larger surface area, potatoes, onions, garlic and kale roasted with EVOO and Brussels Sprouts, sauté in EVOO then toasted in poppy seeds and sea salt. Served of course with my bread from earlier.

Learning about Kosher cuts of meat and ideas for preparing them has been a true learning experience, learning to create meals featuring meat without dairy. After the heartbreak, has been a full time job as well. Now, I think It important to mention, not all Torah observant Followers of  Y’Shua, only eat Kosher cuts of meat and/or avoid dairy. According to Scripture,  it indicates not to boil a calf in it’s Mother’s milk and other than giving us a distinction on clean and unclean animals, only mentions for us to not eat the fat, the blood or the static nerve of the animal. To me personally, I choose to not eat any meat from a “Clean” animal from it’s waist down and I choose to not have any dairy included in my meal when eating a mammal. Is my observance more Holy? No! As long as others are following the actual Words describing dietary protocols, they are more inline with the Scripture than me actually. I know other Hebrews that will not consume any dairy with any meat, including poultry. Beyond the actual Words/Scriptures everything else is just a person’s preference or tradition. Only the actual Scripture ultimately matters. Follow them and you will NOT go wrong.

Cream Puffs and Coffee

Here is one of the items my family absolutely goes crazy for, my filled Cream Puffs. No one in my house will eat custard, not sure if it’s the name or the eggs, or what, so I found a way to make a custard like filling out of a Sugar Free Jello Pudding.

I take one package of Sugar Free Vanilla Jello Pudding, I don’t follow the directions, rather I use 1 1/2 cup of half and half.  I put the half and half in the stand mixer first, until it starts getting dense, then I slowly add in the dry pudding mix while the mixer continues to whip the cream. I keep watching closely, until the pudding/cream mixture has the thick consistency of custard.

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Next I make my Cream Puffs.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil.

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Stir in flour and salt until the mixture forms a ball.
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
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Drop by tablespoonfuls onto an ungreased baking sheet. (I love parchment paper, but watch constantly, so the edges of the paper don’t brown)
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

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When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

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I melt semi sweet chocolate chips and dip the tops of the cream puffs in the chocolate, then let it sit to cool.

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The final product…

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If you can manage to hide a couple away that haven’t been filled with cream, they make a fantastic dessert when filled with ice cream and topped with hot chocolate!

Two-Na Pas-Ta Salad (how my baby would say “Tuna-Pasta”)

We absolutely love Tuna Pasta Salad, but aren’t pleased with using canned tuna. Here is a slightly more healthy and modern twist to the original canned tuna salad.

You know I LOVE Costco (And Costco Loves Me!) Here is another AMAZING find. Bumble Bee Tuna Steaks. All of these fabulous items are from Costco as well.

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I placed the tuna steak in room temperature water in a sauté pan, then on low, I slowly and gently heated the steak until all pink was gone. I let the steak cool, then gently shredded the tuna with a fork.

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I used a combination of onions, mayo, pickle relish, lemon juice and salt and pepper. Here I also sneak in one of my Homemade English Muffins I made this morning.

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Of course no two people agree on pickle relish in this house, so this batch has snappy sweet peas. (I liked this one best!)

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A few extra steps, a few higher quality ingredients really made a difference in this old classic.

 

Yeah, I’m in charge of the camera today. 😉