Hummus Recipe

Hummus

• 1 16 oz. can or 1 1/2 cups cooked garbanzo beans
• juice of one lemon or1/4 cup lemon juice
• 2 Tbs. olive oil
• 1/2 tsp. ground cumin
• 1 tsp. salt
• 2 cloves of garlic
• dash of cayenne

Blend in a food processor until smooth. Enjoy as a spread or dip with vegetables, warm pita chip, or toast.
 

My Favorite Corn Bread Recipe

There are many styles of cornbread. Cornbread can be sweet, it can be made with flour or without  flour, it can be rich, it can be cake-like, it can be crumbly, and on and on.

I am not a purist that claims cornbread is not "authentic" if it has sugar, if it has eggs, if it is not 100% stone ground heirloom cornmeal.

I am a Northern girl and apparently that means I am not qualified to judge what "real" cornbread is in some circles.

 My jar of bacon grease that I store in the fridge.

 With that being said I have found that I do prefer a cornbread made with bacon grease and buttermilk, without sugar and without flour, and baked in a cast iron skillet. Some would consider this the most "real" or "Southern" (those words seem to be synonyms) cornbread of all.

You can read a really interesting article about where the whole, "Cornbread should not have sugar," sentiment came from HERE.

Mr. In The Mid-West prefers his cornbread to have a little sweetness and with more bread qualities. (More like the recipe I wrote about in this post.) So,I get to enjoy this recipe all by myself. :) It makes a very yummy breakfast after Mr. In The Mid-West is off to work in the morning.

With all of the disclaimers out of the way I am going to share my favorite cornbread recipe.

No Flour Cornbread

• 1 cup cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup buttermilk
• 1 egg
• 3 Tbs. bacon grease

Mix all ingredients, except for the bacon grease, in a bowl.

Heat oven to 425* F.

Heat bacon grease in a 8 inch cast iron skillet on stove until it is about to start smoking.

Swirl the grease around in the skillet to grease the sides. Pour grease into bowl with other ingredients, stirring as you pour.  

Mix well and pour into hot skillet.

Bake 15-20 minutes. 

Remove from oven and invert on a cooling rack to remove cornbread from skillet. Cool slightly before serving.

This recipe can easily be doubled and cooked in a 12 inch skillet.

What Is Different Is Not The Same: 009

Matthew 12:35

KJV
A good man out of the good treasure of the heart bringeth forth good things: and an evil man out of the evil treasure bringeth forth evil things.

NIV
 A good man brings good things out of the good stored up in him, and an evil man brings evil things out of the evil stored up in him.

ESV
 The good person out of his good treasure brings forth good, and the evil person out of his evil treasure brings forth evil.

NRSV
 The good person brings good things out of a good treasure, and the evil person brings evil things out of an evil treasure.

Quick Tip: Onion Flavored Bagels

I really like onion flavored bagels.

I have not been able to re-create the same onion-y flavor as you would expect from Panera's bakery. I have come pretty close and I will share my tip.

I have tried using dehydrated onion flakes. I have also tried fresh onion minced in tiny pieces. Both with unsatisfactory results.

The most success I have had is by grating the onion with a cheese grater, dipping the bagels (after they are boiled and before they're baked) into the onion juices and spooning some pureed onion bits on top.
This method produces a satisfying onion flavor in the fresh warm bagels. The flavor fades as the bagels age, though, so there is room for improvement.

.
If you know of a better way to make onion flavored bagels let me know! :)

New York Style Bagels

This bagel recipe is the best!

Other bagel recipes I have tried were all more trouble than the bagels were worth.

This recipe has it's fair share of trouble, but the bagels are worth every bit. And I mean it! :) 

They are so chewy and delicious! The crust is my favorite part. It is blistered and crisp. So good! Mmmm!

I hope you give them a try! :)

 I have made these bagels with 1 cup of whole wheat graham flour and the results were still fabulous!

I copied this recipe from Cooking Up A Story.

East Coast Style Bagel Recipe

24-hour bagels
Yield: 12 (2.5 ounces each) bagels
Oven temperature: 500ºF
courtesy of Nicole Rees and Lisa Bell

Ingredients:

Biga(aka Starter)

• 16 oz. (About 3 1/3 to 3 1/2 cups) flour
• 1/4 tsp. instant yeast
• 1 1/2 cups very warm water
• 2 tsp. barley malt syrup or dark honey or molasses

Final Dough

• 4 oz. (Almost 1 cup) flour
• 2 Tbs. very warm water
• 2 1/4 tsp. salt
• 1 tsp. barley malt syrup or dark honey or molasses

Method

Day 1

1. 10:30am-12:30pm Knead together ingredients for the biga and let rise on counter, covered, in oiled bowl for 2 hours.
2. 12:30pm- 7pm Refrigerate the poolish.
3. 7:30pm-8pm Make the final dough, kneading in the remaining ingredients into the biga. Dough will be extremely firm and difficult to knead at the first, just keep at, kneading at least 10 minutes, or until dough is smooth and stretchy.
4. 8:00pm-6am Let dough rise overnight, covered, in an oiled bowl, in the refrigerator.

Day 2

1. 6am-6:30am Let the dough warm up on the counter.
2. 6:30am-6:45am Divide the dough into twelve 2 ½ ounce pieces. Form pieces into rounds by rolling with cupped palm against surface in circular motion
3. 6:45am-7am Rest the dough rounds for 10 minutes; form round into bagels by poking thumb through the center and then stretching gently with thumbs and fingers into rings. Place the bagels on a semolina-dusted baking sheet ; cover lightly with oiled plastic.
4. 7:00am-8am Let the bagels rise in a warm place 1 hour.
5. 8am-8:10am Turn on oven and preheat to 500* F. Bring a large pot filled with at least 4” of water and ½ tsp. salt to a boil. Add the bagels to pot (in 2 batches). When they rise to the top, cook for 1 minute. Turn the bagels and cook for one more minute. Remove the bagels with the round handle of a wooden spoon inserted into the holes, letting the water drip off. Return bagels to semolina-dusted pan and top with seeds as desired.
6. 8:10-8:25 Bake the bagels on a preheated pizza stone or baking sheet in the top third of oven for 14-15 minutes or until nicely browned on the tops. Repeat for remaining 6 bagels.
7. Cool on wire rack at least 30 minutes before slicing.
8. 9:30am Serve bagels with cream cheese and lox or other toppings as desired.

Reading through this recipe can make you think making these bagels is quite intimidating, at least I would. :) 

It is much easier for me to learn and understand by watching rather than reading. If you are the same way you may find this video helpful. Nicole and Lisa make the whole process look so easy!

What Is Different Is Not The Same: 008

Matthew 12:6

KJV
But I say unto you, That in this place is one greater than the temple.

NIV
 I tell you that something greater than the temple is here.

ESV
I tell you, something greater than the temple is here.

NRSV
 I tell you, something greater than the temple is here.

What Is Different Is Not The Same: 007

Matthew 11:23

KJV
And thou, Capernaum, which art exalted unto heaven, shalt be brought down to hell: for if the mighty works, which have been done in thee, had been done in Sodom, it would have remained until this day.

NIV
And you, Capernaum, will you be lifted to the heavens? No, you will go down to Hades. For if the miracles that were performed in you had been performed in Sodom, it would have remained to this day.

ESV
 And you, Capernaum, will you be exalted to heaven? You will be brought down to Hades. For if the mighty works done in you had been done in Sodom, it would have remained until this day.

NRSV

And you, Capernaum,

will you be exalted to heaven?
    No, you will be brought down to Hades.

For if the deeds of power done in you had been done in Sodom, it would have remained until this day.

Try Something New: Week Twelve

 This week we tried Boston Brown Bread for the very first time.

I have wanted to try Boston Brown Bread for a long time.
It seemed like an old-timey, old fashioned, piece of American history that I was missing out on. 

I relish learning about what people of the past lived like, what they experienced, what they ate, how they cooked, and what their daily life's involved. I had read about Boston Brown Bread being made in pioneer stories and wanted to be able to experience it for myself.  

I found a recipe for Boston Brown Bread in American Classics, a cook book by the editors of Cook's Illustrated magazine that was a wedding gift from my mother. I love the Cook's Illustrated magazine and check out a few issues from the library when I want a treat. :)

I was not sure what to expect as far as flavor goes. I thought Boston Brown Bread might be more of an acquired taste or may be just a bread you enjoyed because of the nostalgia associated with it. The ingredients were kind of an odd combination from my 21st century perspective.

 All of the recipes I have seen for Boston Brown Bread call for at least three types of flour, usually including; rye, cornmeal, and whole wheat, also a healthy dose of molasses, and raisins.

 Boston Brown Bread is chemically leavened with baking soda and buttermilk. I used kefir in the place of buttermilk because I don't have buttermilk. They are both acidic and can usually be interchanged.

Traditional Boston Brown Bread is cooked in small round coffee cans. I don't have small metal coffee cans. I was glad that the authors of the recipe that I was following did not have metal coffee cans either. :) They developed their recipe to be cooked in loaf pans covered tightly with greased aluminum foil.

 My loaf pans were a little bit larger (9x5) than the size of the loaf pans called for (8 1/2x4) so, my finished breads were not very tall.

The breads are cooked by steaming on the stove top. I had to use my water bath canning pots because they were the only pots I had that were large enough to fit my loaf pans inside.

 When the loaves were finished and still warm I had my first taste of Boston Brown Bread. It was delicious!
I was so pleasantly surprised! It is not a sweet bread like banana or zucchini bread, but the molasses does lend a subtle sweetness akin to sorghum. There are no spices that you may expect to be associated with the raisins. I felt that the raisins dotted throughout were a nice accent. The flavors from the cornmeal and rye flour were robust, but, well balanced.

 I would say that you could describe the whole over all flavor as, well balanced. So many of the ingredients could be over powering if they were aloud to be; molasses, cornmeal, raisins, rye flour, whole wheat flour, these are all strong flavors, but I felt that each one could be distinguished and, also, appreciated.

That sums up my review, now on to the recipe!

 Boston Brown Bread

2 TBS. butter, softened
1 cup cornmeal. preferably stone-ground
1 cup rye flour
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 cup raisins
2 cups kefir or buttermilk
3/4 cup molasses, preferably dark or robust

1. fold two 16 by 12-inch pieces of foil in half to yield two foil rectangles measuring 12 by 8 inches. With butter, liberally grease two 8 1/2 by 4-inch loaf pans as well as the center portion of each piece of foil.

2. Combine softened butter and all dry ingredients in a large bowl. Mix until well blended. Add the raisins and mix until uniformly dispersed. While mixing slowly add the kefir (or buttermilk) and molasses and mix until fully combined. Evenly divide the batter between the greased loaf pans and wrap very tightly with the buttered foil.

 3. Set each loaf pan in a large Dutch oven or a roasting pan and fill each vessel with enough water to reach halfway up the side of each loaf pan. (If your roasting pan is large enough, you may be able to fit both loaves in one pan.) 
Bring to a simmer over medium-high heat, reduce the heat to low, and cover with a lid.

 Check the water level every 30 minutes to make sure the water still reaches halfway up the sides of the loaf pans. Cook until a skewer inserted in the middle of the loaves comes out clean, about 2 hours. Carefully remove the loaves from the pans and transfer them to a cooling rack. Cool for 10 minutes. Slice and serve.
Enjoy!

What Is Different Is Not The Same: 006

Matthew 9:13

KJV
 But go ye and learn what that meaneth, I will have mercy, and not sacrifice: for I am not come to call the righteous, but sinners to repentance.

NIV
 But go and learn what this means: ‘I desire mercy, not sacrifice.’ For I have not come to call the righteous, but sinners.”

ESV  
Go and learn what this means, ‘I desire mercy, and not sacrifice.’ For I came not to call the righteous, but sinners.”

NRSV
 Go and learn what this means, ‘I desire mercy, not sacrifice.’ For I have come to call not the righteous but sinners.”


Call sinners on the phone? Call sinners names? Call sinners over for dinner? No. No. And, no!
Jesus came to call sinners to repentance. 

Try Something New: Week Eleven

For week eleven I made another recipe by Chef John from Food Wishes Video Recipes.

 

We tried Chef John's Peanut Curry Chicken. The ingredients and instructional video can be found here: at Food wishes.blogspot.com. The full recipe with written instructions can be read and/or printed off here: at allrecipes.com.

This was my first real experience making a curry.

The processes was relatively straight forward and easy to understand and follow, especially after watching the instructional video.

This was a delicious meal! The sauce was creamy and rich, with a slight tang and sweetness. I liked the vegetable combination; onion, zucchini, and peppers. The vegetables were tender but, not over cooked. 

I deviated from the spice blend specified in the recipe because I could not find ground coriander. Instead of using 2 tsp. of ground coriander, 2 tsp. of ground cumin, and 1 tsp. of ground turmeric, I used 5 tsp. of a generic curry spice blend. It still turned out with a very pleasurable and full bodied flavor.

I was out of natural unsweetened peanut butter which is what the recipe called for. I used conventional supermarket peanut butter instead and eliminated the brown sugar in the recipe due to the sweetness of the peanut butter.

The other thing I didn't do that the recipe suggests was garnish with fresh lime juice and chopped cilantro. Not that I think those things would be bad, but that I generally don't and didn't at the time have those ingredients on hand.

Peanut Curry Chicken (My Rendition)

1 Tbs. salt
5 tsp. curry spice blend
1 tsp. paprika
1/2 tsp. cayenne
2 1/2 pounds boneless skinless chicken thighs
2 Tbs. vegetable oil
1 large yellow onion, chopped
1 Tbs. finely grated ginger
6 garlic cloves, minced  
1/2 cup ketchup
3/4 cup smooth peanut butter
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblanp pepper, diced
1/2 cup roasted peanuts
serve on rice
garnish with Fresh Lime, Cilantro, and Peanuts   

1. Mix salt, curry, paprika, and cayenne pepper together in a small bowl.
2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
3. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
4. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
5. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Marbled Orb Weaver And Fear Of Spiders

2 Timothy 1:7

For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.

 

I have an irrational fear of spiders. I scream if I am startled by a spider. I get nightmares after particularly frightening encounters with spiders. I can't even bring myself to touch a picture of a spider! I can't help myself. 
I am terrified of spiders with the exception of jumping spiders. For some reason I see jumping spiders as cute.

On Sunday I discovered a horrifyingly, large, ugly, creepy spider by our front door when we were coming home from church. It gave me quite a scare!  

 I did some google-ing to identify this arachnid. Seeing all of the spider pictures in the results gave me the creepy-crawlies.

I found that this is called a Marbled Orb Weaver. 
Marbled Orb Weavers are usually seen in late summer and fall.
They are not aggressive and are also not considered a threat to humans. 
Bites are rare and are no worse than  bee or wasp stings.
Nocturnal Marble Orb Weavers weave their webs in the evening and then in the morning often take their web down and eat it.
 

After learning about Marbled Orb Weavers I have been trying to appreciate them for what they are, unique creatures that display God's wonderful design and diverse creation.
In Proverbs 30:24 Agur says, "There be four things which are little upon the earth, but they are exceeding wise:"
Then he lists the ants, coonies, locusts, and finally the spider.

Proverbs 30:28 The spider taketh hold with her hands, and is in kings' palaces.

I have always taken this verse to mean that we can learn from the spider that even though we may not have status or wealth we can work hard and take hold of opportunities that will lead us to success, but not necessarily fame.

Any thoughts on this verse?
Also, do any of you struggle with spider phobia? (I made that up but I am sure that psychologists have a term for it. They have a label for everything!)

What Is Different Is not The Same: 005

Matthew 6:27

KJV
 Which of you by taking thought can add one cubit unto his stature?

NIV
 Can any one of you by worrying add a single hour to your life?

ESV
 And which of you by being anxious can add a single hour to his span of life?

NRSV
And can any of you by worrying add a single hour to your span of life?

Try Something New: Week Ten

Better late than never............

Here is our recipe for week nine, Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting from Delightful Repast.

It was very tasty. Jean from Delightful Repast posted her recipe for Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting on Thursday of last week. As soon as I read it and her back story for the recipe I wanted to try it. I encourage you to go check out her post. And, then make yourself some chocolate sheet cake. :)

Chocolate Buttermilk Sheet Cake with Coconut-Pecan Frosting 

(Makes 13x9x1-inch quarter-sheet, 16 servings)

The Cake 

2/3 cup water
8 tablespoons butter
1/4 cup unsweetened cocoa
1 1/4 cups unbleached all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg and 1 large egg white, lightly beaten
3/4 teaspoon vanilla extract

The Frosting

1 large egg and 1 large egg yolk
2/3 cup sugar
2/3 cup evaporated milk
Pinch salt

5 tablespoons butter, cut into 5 pieces
1/2 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup finely chopped pecans, toasted

1 Preheat oven to 350F/180C/Gas4. Spray a 13x9x1-inch quarter-sheet pan with cooking spray.

2 In 1-quart saucepan, combine water, butter and cocoa. Heat, whisking occasionally, over medium heat until the butter melts.

3 In medium mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In small bowl, combine buttermilk, eggs and vanilla. Add warm liquid mixture to dry ingredients and stir to combine; beat for about 30 seconds. Add the buttermilk mixture and beat for another 30 seconds.

4 Pour into prepared pan. Bake for about 22 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack while making the frosting.

5 In 2-quart saucepan over low heat, whisk together eggs, sugar, evaporated milk and salt; add butter pieces. Cook, stirring constantly, over medium-low to medium heat until mixture comes to a boil and then for about 8 minutes; remove from heat. Stir in vanilla extract, shredded coconut and toasted pecans. 

6 Spread the warm frosting over the partially cooled cake. Serve at room temperature. If serving the next day, store cake, covered, in the refrigerator.

Running Late And Running Short

Dear readers, I am going to be late this week with my new recipe.
I haven't tried it yet. What's more, is that I am not for sure what it is that I will try.
I have not been grocery shopping this week. I have a few recipes I would like to try, but as of now their ingredients are only on my shopping list. :)
Today I was blessed to be able to pick some apples and peppers at my Aunt's. And, last night Mr. In The Mid-west brought home a box of tomatoes that need canning. I will be busy most of this afternoon freezing, cooking, drying. etc.. 

Don't give up on me! I am hoping to bake a blue berry coffee cake or something before the day is over. I'll tell you about it tomorrow, Lord willing. :)

Sewing 1/2 Circle Skirts

I recently came across a web site that does the calculations for a circle skirt.

CLICK HERE for calculator

They also have options for 1/2 circle and 1/4 circle skirts.

I did not know there was such a thing as a, "Circle Skirt," until just recently.

I have cut out three and have finished one. 

Here are some pictures that I took along the way. :)  

 These are so simple to cut out. You just anchor your measuring tape at one point and then pivot, marking at the appropriate places, until you have marked off a 1/4 circle.

 Above I have laid out all of the pieces required for one 1/2 circle skirt.

 Here is one I have almost finished. It just needs a hem and a couple of buttons.

How do you like my model? :) 

I made a pocket on the right side and a lapped zipper on the left side.

It is a little breezy today which made taking pictures a little challenging. It was nice to be outside, though. :)