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Category: Recipes

Triple Berry Patriotic Pie

Fresh fruit is one of the best parts of summer. I can barely keep fresh berries stocked in my house. The day I buy them, my children inhale them. This pie is a wonderful summer tradition. It’s the perfect companion for a celebration picnic or a festive barbeque.  I like to serve it with homemade ice cream or fresh whipped cream.

INGREDIENTS:

Recipe for 2-crust pie
1 1/3 cup each fresh strawberries, blueberries, and raspberries
1 cup sugar
5 TBS flour
1/2 tsp ground cinnamon
11/2 TBS butter

SUPPLIES:

measuring cups/spoons
collander
2 large bowls
1 small bowl
rolling pin
pie plate

PREPARATION:

Preheat oven to 425° degrees F (220° degrees C)

Wash berries thoroughly. Drain. Remove stems and hulls. Slice strawberries into quarters.

DIRECTIONS:

Prepare the pie crust dough. Roll out half the dough and line the pie plate.

Place the berries in a large bowl. In a small bowl, combine sugar, flour, and cinnamon. Gently toss with the berries. Pour into pastry-lined pie plate. Dot with the butter.

Roll out the remaining dough and cut into shapes, lattice pieces, or a pie top.

Top the berries. If using a whole pie crust, cut several holes in it for venting. Pinch/trim edges as needed.

Bake for 35-45 minutes or until the crust is nicely browned and the juice is bubbling through the crust.

Let stand before serving. The juice will thicken in the flour and sugar as the pie cools.

YIELD:

1 pie; 8 servings

NUTRITION:

House of Bread Books™*, P.O. Box 470, Fort Knox, KY 40392-4393

NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Thanksgiving Menu

We are celebrating Thanksgiving early this year. Because I’ll be cooking a full week before everyone else, I’ll be donning my old Hallee the Homemaker hat and doing a video series, walking you through how I make my Thanksgiving meal with whole food/real food.

Here is my menu:

  • Roasted turkey
  • Cornbread dressing
  • Mashed potatoes
  • Sweet potato casserole
  • Roasted Brussels sprouts
  • Wild rice stuffed pumpkins
  • Sautéed green beans with almonds
  • Fresh cranberry sauce
  • Turkey gravy
  • Whole wheat rolls
  • Fresh pumpkin pie
  • Pecan pie
  • Dessert made from my newsletter competition (still not picked which one)
  • Cranberry punch
  • Mulled wine

Join me next week as we cook this dinner!

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Slow Cooker Recipe: Artichoke, Kale & Lentil Stew

ARTICHOKE, KALE, AND LENTIL STEW

This is such a rich, flavorful stew. It’s completely vegetarian, so you can eat it if you’re fasting from meat. It can also be cooked on the stove-top within an hour, or tossed into a slow cooker and set to simmer all day long.

INGREDIENTS:

3 cloves garlic, chopped
1 medium onion, diced
2 TBS extra virgin olive oil
1 TBS dried oregano
1 TBS dried basil
4 cups vegetable broth
2 cans 14.5 ounce canned tomatoes
1 cup dried lentils (I use green)
1 bay leaf
1 tsp salt (Kosher or sea salt is best)
1/4  tsp crushed red pepper
1 15-ounce jar artichoke hearts (see notes)
about 4 cups fresh baby kale or fresh spinach (see notes)

SUPPLIES:

sharp knife and cutting board

measuring cups/spoons

EITHER: small skillet and slow cooker   –OR– large stock pot

wooden spoon

PREPARATION:

chop the garlic

dice the onion

chop the artichoke hearts

DIRECTIONS:

IF YOU ARE USING A SLOW COOKER:

In your skillet, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.

Put in slow cooker. Add the other ingredients. Cook on high for about 4 hours or low for about 7-8 hours.

IF YOU ARE USING A STOCK POT:

In the pot, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.

Add all of the other ingredients. Bring to a boil. Reduce heat to low and simmer for about an hour.

This is wonderful and rich all by itself, but if you shave Parmesan cheese on top, you’ll discover an entirely new and wonderful flavor profile.

YIELD:

8 servings

NUTRITION: ~*~
~*~
NOTES:

For the artichoke hearts, jarred hearts in brine are better than canned, because canned hearts have a “tinny” taste to them.

If you are using frozen spinach or frozen kale, you only need about 5 ounces frozen.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

halleeLOGOspinefinal


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Daniel Fast Menu Week 2

In my Monday Morning Coffee and Chat, I talked about doing the Daniel Fast for the month of April. A friend asked if I’d post my menu while we did it, because if you’re not used to a vegan diet with no processed soy, leavening, or sugars, you’re facing a daunting challenge of meal planning.

A Daniel Fast is a vegan fast. That means, no animal proteins at all, including dairy and eggs, and only water to drink. It also has “no pleasant food”, which to me means processed sugars and baked goods. We also do whole grains (no white rice, etc.). Passover ended, so we can now eat leavened bread. Most bread I make has some form of sugar (or honey) and dairy (milk or eggs); however, I have a pita bread I make and a French bread I make that do not contain any sweeteners or dairy. I will keep those on hand during the fast.

Here is my menu for the week 2:

Sunday:

Breakfast: fresh fruit and dried nuts

Lunch: baked sweet potato, fried cabbage with onion, pita bread

Dinner: Vegetarian chili, brown rice, pita bread

MONDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: whole grain pasta tossed with kale, fresh vegetables, olive oil, garlic

Dinner: pink beans, turnip greens with turnips, steamed broccoli and cauliflower, fried cabbage (leftovers), French bread.

TUESDAY:

Breakfast: fresh melon, walnuts

Lunch: leftover beans and greens.

Dinner: falafel (a fried fritter made from chick peas and Mediterranean spices), hummus, pita bread, salad, olives and pickled vegetables

WEDNESDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: taco salad made from black beans, guacamole, whole grain tortilla chips, salsa

Dinner: Dinner out at a work celebration. We’ll be in a pizza parlor, so we’ll get salads

THURSDAY:

Breakfast: fresh fruit salad, pecans/walnuts/raisins trail mix

Lunch: baked sweet potato, steamed broccoli, salad.

Dinner: Pasta with sauce made from eggplant and portobello mushrooms, salad

FRIDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: leftover stir fry or pasta

Dinner: Spinach, lintel, and artichoke soup, French bread

SATURDAY:

Breakfast: fresh melons, raw almonds

Lunch: leftover soup

Dinner: vegetarian stir-fry with edamame (soy beans) over brown rice

halleeLOGOspinefinal


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Daniel Fast Menu Week 1

In my Monday Morning Coffee and Chat last week, I talked about doing the Daniel Fast for the month of April. A friend asked if I’d post my menu while we did it, because if you’re not used to a vegan diet with no processed soy, leavening, or sugars, you’re facing a daunting challenge of meal planning.

A Daniel Fast is a vegan fast. That means, no animal proteins at all, including dairy and eggs, and only water to drink. It also has “no pleasant food”, which to me means processed sugars and baked goods. We also do whole grains (no white rice, etc.), and because it’s Passover right now, no leavened bread.

Here is my menu for the first week:

Sunday:

We’re on the road. We’ll have hotel prepared oatmeal with raisins and almonds for breakfast. Lunch and dinner will be a salad or vegetarian dish on the road. On top of the salad, we’ll have olive oil and vinegar.

MONDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: vegetable soup with lintels

Dinner: black beans, brown rice, avocado, whole grain tortillas

TUESDAY:

Breakfast: fresh melon, walnuts

Lunch: leftover beans and rice on tortillas, avocado

Dinner: 16-Bean Soup, salad

WEDNESDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: leftover 16-bean soup or vegetable soup

Dinner: sweet potato and black bean hash with corn, brown rice

THURSDAY:

Breakfast: fresh fruit salad, pecans/walnuts/raisins trail mix

Lunch: baked sweet potato, steamed broccoli, salad.

Dinner: Pasta with sauce made from eggplant and portobello mushrooms, salad

FRIDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: vegetarian stir-fry made from yellow squash, zucchini, edamame (soybeans), green pappers, onions, mushrooms, served with brown rice

Dinner: hummus, falafel, brown rice, stuffed grape leaves

SATURDAY:

Breakfast: fresh melons, raw almonds

Lunch: leftover stir fry, rice, salad

Dinner: Vegetarian chili, salad

halleeLOGOspinefinal


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Recipe: Resurrection Cookies

Resurrection Cookies

I make this recipe with my kids every Saturday before Resurrection Sunday. We enjoy the cookies the next morning with our eggs for breakfast. The kids can’t wait to open the oven door the next morning and see the hollow meringue. I originally found the recipe here. I LOVE how I get to read the Bible with them as we make these cookies, how they get to have some application to apply to the story to help them retain what they’re reading and/or hearing. This is a beautiful hands-on tool to teach the resurrection of our Lord.

INGREDIENTS:

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch Kosher or sea salt
1 cup sugar

SUPPLIES:

zipper baggie
wooden spoon
tape
Bible
bowl
mixer
measuring cups/spoons

PREPARATION:

Preheat oven to 300° degrees F.

DIRECTIONS:

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat him. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matt.27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty.

YIELD:

16 cookies

NUTRITION: ~*~
Low in saturated fat
No cholesterol
Low in sodium
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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