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Rutabaga Mash with Dried Tomatoes, Shallots and Garlic

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Rutabaga Mash with Dried Tomatoes Shallots and Garlic

Rutabaga Mash with Dried Tomatoes Shallots and Garlic
adapted from:  Seasonal Ontario Food

4 c peeled and diced rutabaga

2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil -  Chop into 1/4 inch dice 
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste

Peeled and ready to simmer.

Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.

While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover, turn off heat and let sit until the dried tomato pieces are tender. 

Using a potato masher, mash rutabaga, stir in the shallot mixture.

Adjust seasoning and serve. 

Serves 4 - 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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1

Dijon Mustard with Truffle Oil, mustard dressed up like Sunday best!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have had a few run-ins with mustard. I have even made it by the quart....I have cooked with it and  I have been known to dip pretzels in it for a snack. With my love and appreciation of mustard completely out in the open, I will now share with you a super easy, dressed up version of.......

Dijon Mustard with Truffle Oil, dress up your mustard.
Dijon Mustard with Truffle Oil


Course Grain Dijon Mustard with Truffle Oil
Inspired from October Farm
by the seat of my pants

1 - 12.3 oz jar Whole Grain Dijon Mustard (we found this at Trader Joe's)
2 T sugar
4 T Truffle oil
2 T ball park style mustard
2 T dry white wine

Combine all ingredients in a food processor, pulse buzz until mixed well yet coarse, not smooth.




Refrigerate for a day to mellow, and then.....

Enjoy!


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
1

Moist Cornbread - in your slow cooker

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Personally I have had a difficult time being successful using a slow cooker. And I have had a few through the years, not realizing (then) that they can cook too hot for a recipe. Not until I received one as a gift that included a rubber gasket around the lid, was I able to cook an edible meal. Finally.....

But my husband Terry just jumped in full speed and was successful right from the get go.....and you know what, I was inspired to try more recipes in the future. He did the same thing with the electric pressure cooker, and I am looking forward to letting go of some of my (old, old, old) fears about them, especially the stove-top model.

But let's get back to this cornbread, another recipe I would not have attempted, but my husband did and I am very glad, he did. This is a delicious, whole grain cornbread. We will be having this again. I love cornbread and we do have a favorite, some what sweeter version that I bake in a cast iron skillet, that I will now play with and come up with a whole grain version as well.

Throw this in when you get home and have delicious cornbread for dinner. The cooking time will vary based upon your model, ours was done in 1 1/2 hours.

Moist Cornbread, in your slow cooker.

Moist Cornbread
adapted from: Fix it and Forget it New Cookbook
serves 6
note: this recipe calls for a 3 qt cooker

3/4 c yellow cornmeal
1 c whole wheat flour - we use spelt
1 t baking soda
1 t cream of tarter
1 t salt
3 T sugar

1 egg
1 c yogurt or sour cream
1/2 c milk
3 T melted butter or coconut oil

Combine dry ingredients in a large bowl, mixing well. Add egg to a medium bowl, beat well, add remaining wet ingredients, mixing well. Add wet ingredients to dry ingredients stirring just until mixed. There may be some small lumps remaining, but no large pockets of either wet ingredients or dry ingredients.

Prepare the inside of a 3 qt cooker with pan spray or greasing well. Turn the batter into the cooker, cover with the lid. Cook on high for 1 1/2 - 2 1/2 hours or until done in your cooker. When the cornbread begins to smell cook, at about 1 1/2 hours, check the center with a toothpick. Adjust cook time as needed.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

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1

Gratin of White Beans with Cream and Fresh Tomatoes

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

So far in my own small little history of cooking beans, this is the most interesting dish. An adaptation of a French Cassoulet, but cut back and frugally prepared without the different meats to flavor and serve along side the beans for a full meal. In France the Cassoulet is still a popular and respected dish, with many fine restaurants serving it nightly.

Gratin of white beans with cream and fresh tomatoes is a mild dish the whole family will enjoy.
Gratin of White Beans with Cream and Fresh Tomatoes
Beans are a bit like yeast bread and dough. There is no precise way to prepare and, it does take a bit of practice because this is living food. Grown, harvested and dried for storage. When you take the food from a dry state and add water or other liquid, there will be changes you cannot always control, but you can and will guide them and the process. Each time you guide, you gain knowledge and expertise.

But the other wonderful thing is that there is no bad pot of beans just like there is no bad loaf of bread. You may have wanted it to turn out differently on those first few times, but it is always edible and has great flavor, with exception to burning........but that goes for every food prepared not just beans and bread.

Also like all great recipes this one breaks down to be completed in steps and while that can be viewed as difficult, it is best viewed as workable and easy. Because a few minutes here and a few minutes there and you have a great dish to serve your family with pride.


Beans often require a 24 hour soak or quick soak to be cooked. Do the soak one day, complete the cooking the next day. For this dish, I soaked one day, cooked the second day and refrigerated the cooked beans until I planned to serve this dish. The sauce is quick, and then into the oven. Step, easy steps.


Gratin of White Beans with Cream and Fresh Tomatoes
adapted from: Easy Beans
375 degree oven

2 1/2 c dry great northern beans

3 T Olive oil
1 medium onion, diced
2-3 cloves garlic, minced
2 large fresh Roma tomatoes - if your tomatoes are small, use 4-6, diced
1/2 c chicken stock
1/2 c cream ( we used half and half)
salt and freshly ground pepper to taste

1 1/2 c dry bread crumbs
1/3 c melted butter
2 sliced green onions
2 t thyme, crushed
2 t rosemary, crushed
1/4 t garlic salt

Soak beans, using preferred method. Drain, cover with fresh cold water, bring to a boil, reduce heat simmer until tender 45-60 minutes. To test beans, mash one bean between your thumb and finger, it should smash easy. Drain and proceed or refrigerate beans for later.



To make the sauce, saute the onion and garlic in the olive oil until tender, but do not brown. Add tomatoes, stock and simmer 2 minutes, stir in cream. Add beans, mix gently. Pour into prepared baking dish.


To make bread crumb topping, combine all ingredients until mixed well. Sprinkle evenly over the beans. Bake in preheated 375 degree oven, 45 minutes. Sauce should be bubbly, topping should be golden brown.


These are delicious, serve and enjoy!


As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

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hearth and soul @ premeditated leftovers

2

How to Make Downspout Mufflers, quiet please people are sleeping!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...



We spent the morning getting ready for winter. "Erma" our little camp trailer needed to be tarped, and we needed to install mufflers in the downspouts. That is right, mufflers in the downspouts......

Just to clarify, these mufflers are not for warmth, they are for quiet. Quiet from the water dripping down the spout during the winter rains ahead. This is the game I played last year frustration I had last winter. During the fall and winter rains the conversation went something like this,


"Can you hear that? It's raining again." (which in this part of the country, winter is rain) and then the conversation would continue with, "Honey as soon as it stops raining, we need to get those downspouts fixed."

Then the rain would stop and the conversation would go something like this, "Honey look the rain stopped, lets go somewhere!". And then of course, it would start raining in due time, so........

I think you get the idea.

Now during the day it was not so bad, as we are busy with chores and activities. But at night when it is late and raining and you can't sleep because the water in the downspout is all you hear....that my friends is a different story!


When I looked down the aisle at the local home improvement store, there were lots of remedies. Some of which I believe would never work and may have added to the noise issue. One such product was nothing but a sponge that you place in the crook of the downspout and that will absorb the water and apparently according to the manufacturer also the noise.

But have you ever heard a sponge in the sink with a drippy faucet right above it? Just so you know that sponge has a capacity and when the capacity is full, it is noisy. That seemed like a total waste of money with only a new sound to keep me awake at night.

So I thought and thought a little bit more and came up with this.....

These plastic mesh scrubbies do not have a capacity and will not fill with water, They will however break the flow of the rain/water and disperse it in the process. 

Remove a section of your downspout for size. If you make them too small, they will float out in a heavy rain. 

It looks like two will fit snug.

Stick together with a non-cotton string. Tie in a not several times. Leave a long tail, it will make it easier to retrieve if need be. 

How to make and use down spout mufflers to calm the noise of rain in the down spouts.
Shove them up inside to the crook, then reattach the piece.

Now when it rains, we are prepared. I am guaranteeing these will be silent, but they will in fact reduce the noise considerably. And when it comes to getting a better nights sleep, I am all for that!

And the price? This package was from the dollar store, which made each muffler .33 plus the cost of twine on hand. Not a bad price for a better night's sleep.

Update:  these can wash out in a downpour! However, the noise reduction is worth finding that perfect thickness to avoid another washout. When you slip them back into the crook, think about adding a bit more thickness by cutting a scrubber in two and sandwich that between the whole scrubbers on the outside.  You want to create resistance to being washed out, but you do not want to create a blocked downspout.

Maintenance notes:  the down spouts will bring a bit of debris with the water. You will want to remove the mufflers every 10 days or so and shake out any debris, to avoid plugging up the end of the spout.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
1

Beef Stew from Provence, a pressure cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is delicious, seriously, nothing more needs to be said. We veered from convention and served this with baked potatoes. This has been a fun journey, learning to cook in a pressure cooker.

Beef Stew from Provence, zesty with the flavors of orange, bay leaves and black olive.
Beef Stew from Provence, delicious served in a baked potato!

Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker Cookbook
serves 6-8

2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half

Combine well and refrigerate covered at least 4 hours, best would be overnight. Drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest. Reserve the orange zest.

1/4 c flour
1 t salt
1/4 t freshly ground pepper

Combine the flour and seasonings, mix well. Add beef and coat meat evenly.

Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil cured black olives
2 t salt
1/4 t fresh ground pepper

In a large skillet, add beef along with the excess flour, brown well, turning at least once.

Add browned meat and remaining ingredients to pressure cooker. Cover and cook 20 minutes after pressure is reached. Remove from heat, reduce pressure to serve.

Beef stew from Provence, easily made in a pressure cooker.
Beef Stew from Provence, ready to serve!

Serve over mashed potatoes or noodles.


Beef Stew from Provence, serve with rice or potatoes.
Dinner is ready!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
2

Marmalade Carrots

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My sweet husband, has a sweet tooth. Actually he has a whole set, I am fairly sure each one is an independent sweet tooth. When he proposed this recipe, I was skeptical. While I do enjoy sweets, they usually fall into the dessert category.

Marmalade Carrots, a good substitute for those that don't like sweet potatoes.
Marmalade Carrots

As it turned out we had all the ingredients, so what the heck, lets have some Marmalade Carrots.

And you know what, they are good. Not as sweet as I had originally feared they might be. And this would make a great side dish to go with ham or for those folks that do not like sweet potatoes at Thanksgiving and other holidays. Another plus is how easy these are to prepare, put them in the cooker and go about your day. Take a look here.....


Marmalade Carrots
adapted from:  Taste of Home Casseroles, slow cooker and soups
slow cooker recipe

2 pounds "baby" carrots or regular carrots cut into approximate size pieces
1/2 c orange marmalade
3 T water - divided
2 T brown sugar
1 T melted butter
1/2 t ground cinnamon
1/4 t salt
1/4 t ground nutmeg
1/8 t fresh ground pepper
1 T cornstarch

In a 3 qt slow cooker combine the carrots, marmalade, 1 T of the water, brown sugar, butter and seasonings. Cover and cook on low 5-6 hours or until carrots are tender.

Combine cornstarch and remaining water until smooth. Sir into the carrot mixture. Cover and cook on high 30 minutes or until thickened. Serve with a slotted spoon.

Serves 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

2

Anasazi Beans and Rice, cook a pot of beans weekly

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We eat beans in this house, I try to serve them on a regular rotation. Some times it is soup, at other times beans will be the main dish. But more often beans are a delicious side dish on our table, whether it is lunch or dinner. We never tire of beans, because there are so many varieties, and we continue to learn new and different ways to prepare them. When we are out shopping, we always check the beans, because you never know what new delight can be found.

Update: while these beans are not always available, this recipe is one to apply to any bean you would like to try. This technique makes a delicious yet not over powering dish of beans.

Anasazi beans can be hard to find, when you do, buy them and cook them. They are delicious!
Anasazi Beans and Rice

Anasazi Beans and Rice
adapted from:  Bob's Red Mill, the recipe is on the bag
serves 6-8

1 pound Anasazi Beans

1 green pepper chopped - we prefer a roasted green pepper
1 garlic clove minced
1 c chopped onion
2 T olive oil
1 thick slice bacon
2 bay leaves
2 t salt
1/4 t fresh ground pepper

1/4 c red wine vinegar

Fresh cooked rice, brown or white

Cover the beans with water, bring to a boil, remove from heat, cover and let sit 1 hour.


Saute the onion, green pepper and garlic in the olive oil.

Mince the bacon. Add to the beans along with the bay leaves, salt and pepper.
Bring to a boil, reduce heat, cover and simmer 30 minutes.

Remove cover and continue to simmer 15-20 minutes more, adding additional water if beans seem too dry.

Taste test a bean to make sure they are done, stir in vinegar. Serve over rice.

Anasazi beans, a simple preparation makes a delicious dish of beans.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
0

Golden Pork Chops

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My husband Terry picked a winner with this dish! Honestly I would have passed this one right by, shows how little I know after so many years of cooking..........

But truth be told we cook from our memories and thankfully my husband has different memories surrounding food than I do. We came from very different backgrounds and by virtue of that difference, we have food memories on opposite ends of the spectrum. Which as it turns out is a very happy difference indeed!

Golden Pork Chops, tender pork cooked over sweet corn.
Golden Pork Chops

Brown food is not pretty, but it usually it tastes wonderful and this dish is no exception!

Golden Pork Chops, oven ready.

We have made this dish more than once, and for this version, we used a bit more meat and doubled the spicy topping. Word of wisdom, double the topping! 

My husband Terry came from a small family that grew most of their food on a 12-acre homestead while growing up in a cabin for most of his youth. They had their own orchard and an acre-sized garden. Add a few head of livestock and some chickens to the mix and it is clear that his family ate meals of a different variety than did mine.

Terry appreciates everything I cook and I am having a great time being treated to what he discovers and wants to cook as we;;, and now let's get on to the recipe.....

Golden Pork Chops
adapted from:  Taste of Home Casseroles, Slow Cookers, and Soups
400-degree oven

1 can - 14 - 16 oz creamed corn
1/2 c minced onion
1/2 c minced celery
1/2 t paprika
1 1/2 c crushed corn bread stuffing (not stove top)
4 boneless pork loin chops 3/4 inch and about 6 oz each
1 T brown sugar
1 T spicy brown mustard

In a large bowl combine the corn, onion, celery and paprika.

Stir in stuffing mix, transfer to a prepared 7X11 baking dish.
Arrange pork chops over the top.


Combine the brown sugar and mustard, spread evenly over the top of the chops. Bake uncovered 35-40 minutes or until done in your oven.


Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



1

Zucchini Streusel Bundt Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

From the first zucchini coming off the vines, I have wanted to make this cake. And for some reason it took me until now to get it done, I am not certain what, oh yeah I remember now......time. One of the reasons that Terry and I spend at least one Sunday a month cooking is so we have the opportunity to make those recipes that sound good.

After the commute to, the day at work, and the commute home, often I am lacking one thing.....time. Fortunately for me, my husband has caught the cooking bug and has been pitching in with food preparation in a big way! We have always worked together side by side in the kitchen, but now he is finding a recipe that sounds good and making it from start to finish, fun for us both, let me tell you!

Zucchini Streusel Bundt Cake

But back to this cake. I love scratch cakes, but being a lazy baker, I want them easy too. This one fills the bill. It does take 3 bowls, but it is a mix by hand cake and after a little layering in the bundt pan, those 3 bowls are a quick clean up. Let's get started, shall we?

Zucchini-Streusel Bundt Cake
adapted from:  Watkins CINNAMON, the kitchen collection
350-degree oven

2 c coarsely shredded zucchini

1/3 c brown sugar
2/3 sliced almonds - chop through a couple of times to break up
1 T cinnamon
1/2 t allspice

3 c flour
1 1/4 c sugar
1 1/2 t baking powder
1 t baking soda
1/2 t salt

2 eggs
1 c yogurt
1/3 c oil
1 T vanilla

1/2 c powdered sugar
2 t milk
1 t vanilla

Set shredded zucchini aside (if very wet, drain in a colander).

In as small bowl combine brown sugar and next 3 ingredients, mix well, set aside.

In a large bowl, combine the flour and next 4 ingredients. Mix well, set aside.

In a medium bowl, beat eggs well. Add yogurt and next 2 ingredients. Mix well and stir in the zucchini.


Add the yogurt mixture to the flour mixture, mix well by hand.

Into prepared bundt pan, layer 1/3 of the cake batter, sprinkle with 1/2 of the brown sugar mixture. Top with half of the remaining cake batter, sprinkle with the rest of the brown sugar mixture. Top with the remaining cake batter.


Bake for 45-50 minutes or until done in your oven. Let rest 12-15 minutes, turn out and let cool completely.



In a small bowl (yes this would be the fourth bowl) combine the powdered sugar, milk, and vanilla. Stir until smooth, drizzle over cake.


The glaze is where I have gotten myself into trouble in the past. I would always think, "oh, just a bit more milk" and then I would have a sauce. It never looks like a sauce in the bowl, but when you pour it over the cake and it puddles on the plate, let's be honest, it is a sauce. But not this time!


Serves 14-16

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!



this post shared with:
cook your books @ kitchen flavors




1

Hamburger Pie

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A couple of days ago, on the way home, I made a detour. Due to the hectic day at work, I stopped (not for take out, as one might first think) at my favorite thrift store and took a look around for a little time out. As it turns out, it was a splendid day to stop, because I found this lovely cookbook.....

Portland's Palate Cookbook, inside you, will find delicious recipes!

When I got home, Terry said, I think I have seen this book before and he proceeded to read through it once again. A few minutes later, I heard things like "wow this looks good", "that sure sounds good" and finally, "You know, I think I have the bug now.".

Since the man is healthy and I knew he wasn't sick, I pretty much knew which bug he was referring to...the cooking bug. Tonight we had a delicious Hamburger Pie. Now don't let the generic name fool you, this is wonderful.

Hamburger Pie, with mushrooms, tomatoes, and cheese.
Hamburger Pie, so very delicious!

Hamburger Pie
adapted from:  Portland's Palate
375-degree oven

1 pound lean ground beef
1/4 c dry seasoned bread crumbs
1/2 c tomato sauce (1/2 of a 8 oz. can)
1 T dried minced onion
1/4 t chili powder (we used Arizona Dreaming from Penzey's)
1 egg

1 egg
1 c sliced mushrooms
1 green pepper, seeded and diced (we used a roasted pepper - love that flavor)
2 c seasoned croutons* (we made our own, see below)
1 c shredded cheddar cheese

1 large tomato, sliced

Combine the ground beef through eggs, combine well. Press into the bottom and up the sides of a 9-inch pie plate.

In a separate bowl, beat the egg, and combine with remaining ingredients except for the sliced tomato. Mix well, layer on top of the meat mixture. Top with sliced tomatoes.

Hamburger Pie, made with a hamburger crust, filled with mushrooms, cheese and tomatoes.
Hamburger Pie, ready to bake.

Bake 40 minutes or until done in your oven.

Serves 6.

Enjoy!

*Early in the day: Preheat oven to 350. Lightly butter 2 slices of bread, sprinkle with your favorite seasoning. Cut into small squares. Place in single layer on a baking sheet or pan. Place in the oven, and turn oven off. Let them dry while you are free to go about your day. When you need croutons to make dinner, just open the oven!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
cook your books @ kitchen flavors
weekend cooking @ beth fish reads
14

Tagine of Chicken and Olives, a pressure cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

 I think tomorrow's dinner is being planned right now...

I have become fortunate in that my husband is having some "at home" time. And as it turns out, he is a good cook! It is wonderful to come home and have dinner ready, the table set and a glass of wine waiting for me........

You know this girl would like to could get used to this, but I digress, let's get on to the recipe!

Tagine of Chicken and Olives, a pressure cooker recipe
Tagine of Chicken and Olives

Tagine of Chicken and Olives
adapted from:  The Ultimate Pressure Cooker Cookbook
serves 4-6

1/4 c olive oil
3 c chopped onions
6 medium carrots, peeled and finely chopped
6 garlic cloves, peeled and minced
2 T flour
4 skinless boneless chicken breast halves  OR 6 thighs, cut in half (we used thighs)
2 c chicken stock (bone broth)
1 bay leaf
1 1/2 t salt
1/4 t fresh ground pepper
1 10 oz jar of pitted Spanish Manzanilla olives drained well

3 c cooked rice
fresh minced parsley - if desired


Heat the olive oil in pressure cooker pan, saute the onions** 4-5 minutes until soft. Do Not Brown.  Add the carrots and garlic, saute 3-4 minutes, stirring frequently, sprinkle with the flour and stir well to incorporate the flour into the vegetables.

Add chicken, bone broth and seasonings to the pressure cooker. Heat according to manufacturers directions. When pressure is established, cook 12 minutes. Release pressure, add olives, lock lid and bring back up to pressure and cook on high 3 minutes. Remove from heat, and lower pressure using the cold water release method. For electric cookers, follow manufacturers directions. Open the cooker, taste broth, correct seasoning if needed.


To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

** If using an electric cooker, saute vegetables in a skillet before placing into the cooker, proceed from there as directed.

this post is shared with:
hearth and soul @ premeditated leftovers
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Favorite Honey Chicken, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Today my friends was a long day. Work ran long by about an hour and the commute was long by half as much due to late in the day traffic. On Friday's especially so many are heading out to the mountains, rivers, and campgrounds, that the major freeway going home is crowded.

Stop and go, crowded.......

But my wonderful husband had dinner waiting, it was delicious, and best of all cooked by him!


Favorite Honey Chicken
adapted from: Fix It and Forget It New Cookbook
slow cooker, 4 hours


6 boneless skinless chicken thighs
half an onion sliced crossways into 6 slices
4 T butter
1/2 c honey
1/4 c prepared mustard
1/2 t salt
1 t curry powder

Rinse and pat dry the chicken thighs, lay in a single layer in the bottom of your slow cooker. Cover each thigh with a slice of onion.

Melt butter, stir in remaining ingredients, pour evenly over the chicken. Cover, cook 4 hours on low.

Favorite Honey Chicken, mild sweet curry. A slow cooker recipe
Favorite Honey Chicken
All we could photograph was the leftovers, sorry!

Serve in shallow bowls over brown rice, delicious!

Serves 4-6

We have many things marked for future meals, personally, I am looking forward to more hubby cooked meals!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
cook your books @ kitchen flavours
simple supper tuesday @ hun what's for dinner
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