Taking A Break...

Taking a little break to...

*work on some home projects

*focus on a new ministry

*recharge my batteries...

and about a hundred other things!

I have sooooooo many fun ideas for upcoming posts.

Be back soon!

Lots of hugs to keep you warm until I get back!

Sunday Scripture- Jan 24, 2010

Sunday Scripture:

Jordan River, Israel

These things took place in Bethany beyond the Jordan, where John was baptizing. The next day he saw Jesus coming to him, and said, "Behold the Lamb of God who takes away the sin of the world !" 
                                                                                           John 1:28-29

HOW TO EAT AN ARTICHOKE

This funny, beautiful, prickly vegetable is a culinary marvel. I wonder, who on earth was the first one to try to eat it?  I just don't know what kind of person would have thought to eat an Artichoke! Just look at it! It's sorta like eating a pine cone! But bless the pioneer's heart for being the first to try!

I adore artichokes! I have been happily eating the marinaded kind in a jar for years! And if an item on a menu had artichokes in it, it would be my first choice to order. But it was only several years ago I braved making my own steamed artichokes at home. Why did I wait so long?

Making artichokes... and eating them for that matter, is not a difficult procedure. All that is needed is a couple of fresh artichokes and the right technique.

If you have never eaten artichokes, seize the moment and try one! New experiences help us to grow and live adventuresome lives! Not to mention Artichokes are elegant vegetables who's taste and eating experience is sublime!

StoneGable's Guide To:

 Eating An Artichoke

Ingredients:

2 large, heavy artichokes that are plump for their size

3 fresh lemons

1/3 cup mayonnaise

Proceedure:

Wash the artichokes with cool water. Shake off excess water. 

Lay the artichoke on a cutting board and cut off the stem and any tiny petals. This allows the artichoke to sit upright.

Starting at the bottom of the artichoke, snip the tips off of each petal with kitchen shears. The petals have a little thorn at the end that must be snipped off. There is no need to snip the tips of the top 1/5 of the petals as they will be cut off later.

It is easy if you hold the artichoke on it's side in the palm of your hand and snip.

Cut the top 1/5 of the artichole off with a SHARP knife. Be very careful, it is a little tough to cut.

Cut a lemon in half and rub the lemon liberally all over the artichoke, paying special attention to the cut off ends. This will keep it from discoloring.

Put the artichokes in a heavy saucepan filled with a couple of inches of water and cut lemons.

Simmer on medium low heat, covered, for 30 minutes. I don't undercook the artichoke because the center does not get done.

Meanwhile, make a lemon mayonnaise dipping sauce.

In a bowl, mix mayonnaise with the juice of a half to one whole lemon and set aside. There are many recipes for dipping sauce, but it am a purist! The flavors of the artichoke and lemon are just perfect!

When the artichokes have been steamed, remove them from the water with tongs.

Place artichokes on a plate along with the dipping sauce and extra lemons.

How To Eat An Artichoke: Technique

Starting at the bottom of the artichoke, pull the petals off 1 at a time.

The end closest to the artichoke has a little plump area of pulpy "flesh". It it the end that is dipped into the sauce. The other end of the petal is not edible. Hold on to that end.

Dip the "good stuff" end in the dipping sauce and turn the dip side of the artichoke over and place the end in your mouth. Make sure you are firmly gripping the petal. Gently bite down on the petal, but do not break the flesh. Pull the petal through your teeth squeezing out the delicious pulpy material inside. Enjoy the luscious  flavor of the artichoke mingled with the dipping sauce.

Discard the petal. I keep a "discard" bowl on hand.

Continue to pull off the petals and eat them until you get to the very inner petals of the artichoke and the petals have no more pulp in them.

At this point peel off the rest of the petals until you get to the "choke" a fiberous, fuzzy looking disc.

Using the edge of a spoon or a knife scrape off the choke and discard. This will expose "heart", the culinary prize of the artichoke.

The heart can then be cut up, dipped in the lemon mayonnaise and eaten. Double YUM! The heart may not look as pretty as the rest of the artichoke, but it is so very delicious and worth the trouble to get to them.

Eating an artichoke is an EVENT! Fun and exotic, wouldn't this be fun to eat with your Valentine?

HOW TO EAT AN ARTICHOKE... COMING SOON!

How To Eat An Artichoke is coming soon. Something is wrong with Picasa and I cannot get  images from my computer to Picasa. I get an error "4". Can anyone shed some light on this problem? I'll keep working  and try to  have this yummy post to you soon... I hope!

Diamond Napkin Fold

Don't let the attractive fold of this napkin fool you. It is not just a pretty face, but a hard worker too. It does double duty as a napkin for your mouth and lap AND  a pouch for your utensils.

Wouldn't these napkins be great at a picnic using a fun bandanna? Or, dressed up in crisp white damask for a fancy dinner? A place card could be tucked in the folds or a flower would look so pretty peeking out of the pocket. There are so many creative ways to use this napkin fold!

StoneGable Diamond Napkin Fold

1. Lay napkin face down.

2. Fold napkin in half horizontally, oriented with the opening facing you.

Fold napkins in quarters, and orient the napkin opening away from you.

3. Fold the top layer almost all the way forward and press.

4. Press the next layer on top of the first layer, letting the edge of the first layer peek out from underneath.

5. Repeat with the 3rd layer.

6 and 7. Turn the napkin over, face down, and fold the corners over one another. Make sure it is symmetrical from the front. Secure one corner between the folds of the other corner.

Now get creative... pick out a fun napkin, fold it and tuck some great flatware in it... even if you just do it for yourself.... I did! What a sweet little treat!

Weekly Menu, January 17 ~ 23, 2011

If you take my menu this week at face value, you WILL gain 10 pounds by just reading it! I would not usually make so many rich filling foods in one week. But this is not the average week. Three different groups of guests are coming! Can we all say "HOTEL"?  I love when my house if filled with people.
And...StoneGable is hosting a couple of dinner parties! Big, busy week!

Working ahead is my trick!  My biggest meal is Sunday. No fussy hors d'oeuvres. Instead, a classy sassy and packed full of flavor cheese board. Cheese boards are my favorite go-to appetizer. Yummy!
I can make the Chicken A La King ahead and reheat it. So I won't be spending lots of time in the kitchen. I'll be visiting my guests.

I'm going to try not to over indulge, but have small portions and lots of salads... I 'll let you know how THAT goes! I hear a faint voice singing, "Liar, liar pants on fire"!

Monday
Pan Fried Tilapia With A Lemon Wine Reduction
Noodle Casserole
Steamed Artichokes with Lemon Mayonnaise Dipping Sauce

Recipe: Noodle Casserole
This recipe equals love to me! And one of my best blogging buddies, Gail at Faithfulness Farm is the best cook. Her cooking is like a visit to Mom's (if you have a Mom that is a fabulous cook). I know that you will love this wonderful noodle casserole full of Gail's love! Click HERE for the recipe... and love!

Recipe: Steamed Artichokes with Lemon Mayonnaise Dipping Sauce
Look for a tutorial and recipe for Foodie Friday

Tuesday
Take Out~ Let's Do Chinese!


Wednesday: Slow Cooker Day
Pork Ribs With Molasses Glaze
Baked Potatoes
Roasted Broccoli With Garlic Oil

Recipe: Pork Ribs With Molasses Glaze
1/2 cup dijon mustard
1/2 cup dark molasses
1/3 cup vinegar
1/3 cup packed brown sugar (light or dark)
1-2 tsp hot sauce
pinch of salt
4 pounds pork spareribs, country style ribs or baby back ribs

Combine mustard, molasses, vinegar, brown sugar, hot sauce and salt in a medium saucepan on medium heat. Reduce to low once the mixture has simmered. Simmer for 5 minutes, uncovered. Remove from the heat and let cool to room temperature. I make mine the night before and refrigerate.

Brush both sides of the ribs with sauce. Give each rib 2 or 3 coats. Stack ribs in a slow cooker. Cover and cook on LOW for 8-10 hours until the meat wants to fall off of the bone.

Thursday
StoneGable's Killer Chicken Fajitas
Refried Beans
Mexican Explosion Salad

Recipe: StoneGable's Killer Chicken Fajitas
We LOVE fajitas! I make this recipe with chicken, turkey or flat steak. I have other ways to make fajitas, but this is my very very favorite!!!!  This is a must try recipe. Jalapeno pepper jelly is the secret to the wonderful taste!

4 boneless, skinless chicken breasts halves
2 TBS olive oil, divided
2-3 large onions, peeled and cut into thin half moons
2 large red or green peppers, cut into thin strips
pinch of salt
pepper
2 TBS sweet pepper jelly
juice of 1 lime
flour tortillas
refried beans
cheddar cheese (good), grated
sour cream
salsa
diced black olives

I usually grill my chicken but it can be made on the stove top too.
Heat 1 TBS olive oil in a large skillet. Sprinkle chicken with salt and pepper.  Add chicken breast and cook for about 7 minutes, flip and cook for 7 more minutes until done but not dry. Set aside to cool.
When cool, cut on the diagonal in slices.

Add the remaining olive oil and heat. Add onions and peppers. Sprinkle with salt. Let cook on medium heat, turning occasionally until onions are slightly golden and peppers are soft.

Add pepper jelly and stir. Add sliced chicken and heat through. Squeeze the juice of a lime over the mixture.

Put a generous amount of fajita mixture on a warm flour tortilla that has a dollop of refried beans spread on it. Sprinkle with grated cheddar cheese and fold in thirds

Add salsa, sour cream and olives over the top of the fajitas.

Recipe: Mexican Explosion Salad

1 bag romaine salad
1/2 cup canned Mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 cup sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Nachos, crushed

Place salad, corn, beans, cheese and tomato in a salad bowl.
In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well.
Dress salad and add crushed nachos.

Friday: Soup Day
StoneGable Minestrone Soup
Parmesan Toasts

Recipe: StoneGable Minestrone Soup
This recipe was adapted from a delicious soup I made from my friend Susan's blog, Savoring Time In The Kitchen. It was fabulous! I just tweaked it a little to suite my family. I have made it twice more. One batch to freeze and one for a friend that needed some culinary love, adapting each batch. It is quickly becoming a favorite. To see Susan's original soup recipe, click HERE.

3 tablespoons olive oil, divided
1 ~ 1 1/2 lbs ground beef
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
1 small turnip, peeled and cut into small cubes (If you have never had a turnip in soup, you are missing something! Give this a try)
1 baking potato, peeled and cut into small cubes
2 garlic cloves, minced
1 lb Swiss chard, large stems and center vein removed and leaves coarsely chopped
1 28-oz can crushed tomatoes
2 15-oz cans cannellini beans, drained and rinsed
1 32-oz  box good beef stock or broth
1 can double strength beef broth (can of Campbell's)
1 oz piece Parmesan cheese rind
2/3 cup small pasta (I used macaroni because I had it on hand)
2 tsp fresh Italian parsley, chopped
Salt and pepper to taste

Cook pasta according to package directions. Drain and set aside.

Heat 1 TBS oil in a large skillet. Add ground beef and cook until it is no longer brown. Drain fat and set aside.

In a large pot heat remaining oil and add onions, carrots, celery and garlic. Cook until onions are soft, about 10 minutes.
Add swiss chard, turnips and potatoes and cook for 4 minutes. Add crushed tomatoes and simmer until swiss chard begins to break down, about 15 minutes.

Meanwhile, in a blender mix 1 can of drained beans with 1/2 cup of beef stock until chunky smooth. Add the bean mixture and all of the beef stock and double strength beef broth to the soup. Add rind of Parmesan cheese (this is a must, the way it flavors the soup is brilliant!). Simmer for 25 minutes, stirring occasionally until the turnips and potatoes are soft.

Add ground beef, beans, pasta and parsley and simmer until heated through. Remove Parmesan rind. Serve sprinkled with Parmesan cheese.

SG Tip: If you are freezing this soup omit putting in the pasta. Freeze. When you want to use it, thaw, make pasta and add to the soup after you have reheated it. Freezing pasta makes it very mushy.

Recipe: Parmesan Toasts
This recipe is addictive! It is soooooo good. You can use the spread as a dip too. I call it "THE dip".
1 loaf french bread
1/2 cup mayonnaise
1/2 cup sour cream
1 cup Parmesan cheese ( I use the green container shaky cheese kind- no judging!)
1 tsp garlic salt
1 tsp seasoning salt
1 TBS fresh parsley leaves, chopped

Preheat oven to 425 degrees.
Slice bread, horizontally in half

In a bowl mix mayo, sour cream, Parmesan cheese, garlic, seasoning salt and parsley.
Spread mixture on bread and bake for 10-15 minutes until mixture is brown and bubbly and bread is crunchy.
Saturday
Cottage Pie
Peas and Carrots

Recipe: Cottage Pie
A delicious cousin of Shepard's Pie. I am NOT a fan of peas, so I love that the veggies are served on the side. I'll take mine with carrots, please... hold the peas!
2 TBS vegetable oil
1 large yellow onion, finely chopped
1 1/2 lbs. ground beef
1/3 cup flour
1 tsp dried thyme
2 1/2 cups water
1 TBS Kitchen Bouquet
2 beef bouillon cubes
1 TBS Worchestershire sauce
2 1/2 lb potatoes
1/4 cup unsalted butter
2 tsp salt
dash of pepper
dash of nutmeg
1/4 cup heavy cream (I use whole milk)
1 egg yolk
1 cup good grated cheddar cheese

Preheat oven 350 degrees.
Put oil in a large dutch oven and heat on medium heat. Add onions and cook until soft and translucent. Add ground beef and saute until beef is no longer pink. Gradually stir in flour, thyme,water, Kitchen Bouquet, bouillon cubes and Worchestershire sauce.

Simmer for 30-40 minutes until sauce has thickened.

Meanwhile, cook potatoes in a pot of water until done. Drain and mash with butter, salt, nutmeg and heavy cream.

In a 3 quart ovenproof casserole dish put beef mixture. If it has too much gravy,remove some and serve it on the side.

Put potatoes in a pastry bag with a large star tip and pipe potatoes on top of the beef mixture. If you don't have a pastry bag you can add dollops of mashed potatoes to the beef.
Sprinkle with cheddar cheese.

Bake for 20-30 minutes until beef is heated through and mashed potatoes are golden brown.

Sunday: Family Dinner
Cheese Board
Baby Greens With Bleu, Pears And Spiced Pecans In A Poppyseed Dressing
Chicken A La King In Puffed Pastry Cups
Green Beans
Gingerbread With Creme Anglaise

Recipe: Cheese Board

I LOVE to serve a great cheese board when entertaining. There is really nothing to make, it is just about putting together some fabulous cheeses, meats, and lots of other goodies. My family will be delighted with a cheese board filled with everyone's favorites!

Food to Include in a Cheese Board:
1 hard cheese
1 semi soft cheese
1 spreadable cheese
1 strong cheese
meats, such as sopressata or salami. I also like prosciutto
fruits, grapes, apples, pears, cherries, dried fruit
marinated or grilled veggies
nuts
tampanades
olives
great mustards
bread sticks, baguettes, crackers

Recipe: Chicken A La King In Puffed Pastry Cups

Look for the recipe and how-to's on an upcoming Foodie Friday.

Sunday Scripture, January 16, 2010

Makhtesh (Crater) Ramon, Negev Israel

Blessed are you who give yourselves over to God,

turn your back on the world's "sure thing".

Ignore what the world worships;

The world is a huge stockpile of God-wonders and God-thoughts.

Nothing and no one comes close to YOU!

I started talking about YOU, telling what I know,

and quickly ran out of words.

Neither numbers or words

account for YOU!

Psalm 40:4-5, The Message



Feed The Birds

Don't forget to feed our little feathered friends this winter. Especially if you live in an area that is snow covered.

Birds need a little help this time of year! And especially this snowy winter...

Sour Cream Scones

Scones, at least for me, were always a vehicle for butter and sticky, fruity jam! And not all scones are the same, either.

As a young girl at a Scottish boarding school, scones became my most coveted tea time treat. They were not at all like the light, flaky, little bundles of deliciousness served today. They were more of a dense, dry biscuit... and a vehicle to eat butter and jam!

I like these Sour Cream Scones because they are very basic, yet so light and yummy... and a great vehicle for butter and jam. Some things never change!

Sour Cream Scones

2 cups  flour

3 TBS sugar

2 TBS baking powder

1 tsp baking soda

1/2 teaspoon salt

5 TBS butter, cubed

1 cup sour cream

1 egg yolk

1/2 cup heavy cream

1/4 cup sanding sugar

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the dough out onto a lightly floured surface and knead until the dough comes together into a ball.

Gently pat the dough down into a 3/4 inch thick square shape.

 With a large knife cut the dough square into 4 smaller, equal squares.

 Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with sanding sugar. This will create a shiny and crunchy top for the scones.

 

 

  Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

OR

Ignore the last instructions and eat warm!

Slather with butter, jam or lemon curd. Delicious!

Lots of finger licking and lip smaking enhances the flavor!

I am participating in PINK SATURDAY  with Beverly at How Sweet The Sound. If you love all things pink, this is the place to be!