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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 😉
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.
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.
My blended vegetables gave me iron, protein and vitamin D all of the stuff a growing girl my age should have!
Shabbat Shalom
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.
Fried them in my smallest countertop deep fryer.
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.
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.
I plated it all up, and served it to a happy man!
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!
Yeap, it was a good twosday!
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.
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.
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.
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.
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.
I melt semi sweet chocolate chips and dip the tops of the cream puffs in the chocolate, then let it sit to cool.
The final product…
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.
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.
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.
Of course no two people agree on pickle relish in this house, so this batch has snappy sweet peas. (I liked this one best!)
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. 😉
Homemade English Muffins
Is there anything better in the morning than a breakfast sandwich? Yes! A sandwich you make from fresh English Muffins you made. This is a very simple recipe. Two and a half hours start to finish. You can feed a family of four for about $5 total, where as it could easily be well over thirty dollars for the same sandwich served to four at a restaurant. (And that doesn’t include drinks and tip!)
I don’t believe there is anything better than home cooking. It’s super clean, super fresh, economical, shows love, and gives a sense of accomplishment. Think about it, if you simply saved $10 a meal, three meals a day for 365 days by preparing and serving your own food at home. That’s well over $10,000 a year. Trip to Hawaii anyone?!?! You’re welcome!
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal
Directions:
Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes–until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
Miss Fancy Pants, my photographer, she is still sleeping, so these photos are either taken with my Surface or iPhone.
cozykitchenchats.com 