Powered by Blogger.

Happy Thanksgiving!


May your table be surrounded by loved ones, and your kitchen brimming with the wonders of a shared meal. We hope that you have the best Thanksgiving ever, from our house to yours.

Thank you for visiting Our Sunday Cafe, we appreciate it.
Terry and Melynda


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

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

1

Roasted Apples and Onions with Thyme and Bacon

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…

Roasted Apples and Onions with Thyme and Bacon
Yes, that is bacon, frying in butter!
WARNING!, the following post does contain a recipe that has you frying bacon in butter.

We have been a bit busy here in our little corner of the world. One of the reasons for so many slow cooker recipes, there will probably be more slow cooker recipes to come, trust me on that, because.....

We had a three-part plan, which went something like this:

1. Purchase a lightly used, small enough for just the two of us (as well as much easier to maneuver)    motor home.

2. Sell our home.

3. Buy a home at the coast that will be for retirement.

But none of that worked.

No matter how hard we tried.

I can see now; that it was not the best plan, and as these things go, a better plan came about. As it turns out, in our current real estate market, no one wanted our lovely home with the beautiful gardens in the backyard.

So it was time to revamp the plan, by taking a better look around us. And a different viewpoint.

Then the weather cooled and RV prices were dropping and, we bought one.

While our home was not on any realtors "hot sheet" it was desired by a sweet couple who wanted and needed more room. So we struck a deal with them: sell their house, and we will swap equity. They can have a larger home, and we can continue on with our future plans.

Today we will accept an offer on the house up for sale, and get our move on!

But for now, let's get back to this special recipe. Terry found this one in the December 2015 issue of SAVEUR magazine.


For this recipe, we had to do a bit of shopping. While our motto is cook with what you have, we did not have slab bacon. Quickly remedied, when we went to the market. We purchased jowl bacon, while the recipe calls for belly bacon. But I think it will taste just fine.

Roasted Apples and Onions with Thyme and Bacon
Roasted Apples and Onions with Thyme and Bacon

Roasted Apples and Onions with Thyme and Bacon
adapted from: SAVEUR
stove top and 400-degree oven
your cook today:  Terry

5-6 large apples (SAVEUR recommends Gala or Braeburn about 2 1/2 pounds)
2 yellow onions, thinly sliced
1 pound slab bacon, sliced into 8 or more thick slices
2 T butter
Salt and freshly ground pepper
1 T fresh thyme leaves, crumbled OR  1 t dried thyme leaves, crumbled


Season bacon with salt and pepper on both sides. Melt butter in a 12 inch skillet (we used cast iron) add bacon cook until golden. Set bacon aside. Drain off fat to a small heat proof bowl.


Using the same skillet, add onions and saute until golden, adding back the reserved butter/bacon fat as needed. Sprinkle with the thyme, and toss with the apples.


Place apple/onion mixture in 9X13 pan. Bake at 400 degrees 10 minutes, stir once, continue baking 10 more minutes.


Remove from oven, gently push to the side of the pan, add bacon. Return to the oven to bake additional 10 minutes.

Serves 6-8


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!

this post shared with:
homemade mondays @ frugal by choice
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
full plate thursday @ miz helen's
6

Apple Crisp, 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…

Easy and Delicious Apple Crisp, a slow cooker recipe.s
Apple Crisp, from your slow cooker.

It is rainy here, very rainy in fact. The leaves are falling off the cherry tree in the backyard and the Japanese Maple is turning scarlet. The scene is ideal, except for the rain. Only one thing to do, make something with the apples sitting on the counter.

They are not large apples, but there is enough once peeled and sliced to make this wonderful dessert. I made a crisp like this years ago but lost track of the recipe. And when I went back to find the blog I got it from, I could not find that either. But the taste, well that I did not forget. There is an unusual ingredient that makes all the difference, peanut butter. Oh yes, it is peanut butter, so please don't leave it out.....

Apple Crisp, a slow cooker recipe
adapted from:  modern mommy hood


6-8 apples depending on size peeled and sliced thin
1/3 - 1/2 c sugar - depending on the sweetness of your apples
1 T cornstarch
1/2 t cinnamon
1 T apple cider vinegar
2 T water

Combine well, turn into a greased 6-qt slow cooker. Set on high.


1 c old fashion oats*
1 c flour (we used pastry grind spelt)
1/2 c sugar
1/4 c brown sugar
1 t cinnamon
1/4 t nutmeg
1/2 c butter
2 T peanut butter OR almond butter

Pulse the oats in a food processor to mince up, add remaining ingredients and pulse until completely mixed together.


Spoon evenly over the top of the apples.


Cover and cook on high 2 hours. Remove cover and cook another hour to crisp the topping. Serve with vanilla Greek yogurt, vanilla ice cream or of course whipped cream.


Serves 8-10

* if you prefer you may use quick oats and simply pulse all ingredients until combined.

Enjoy!

The final clean up, always the last step in cooking!

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:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice



5

Country French Vegetables, 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…

It is lovely having a big casserole of delicious cooked vegetables to enjoy! I have had these for my lunch a couple days this week, along with a slice of homemade bread, thick with butter.....

Personally when I am hungry between meals, I prefer to eat foods of substance instead of traditional snacking foods. That idea is these vegetables. One can never eat too many vegetables.....

Feel free to experiment with the herbs or leave them out completely so that you may season the vegetable fresh each time you enjoy them. Leftovers won't be a problem, these vegetables are perfect to tuck into an omelette or make into a delicious vegetable hash. How do you use up leftover vegetables in hour kitchen?

Country French Vegetables, easy and delicious vegetables from your slow cooker.
Country French Vegetables

Country French Vegetables
adapted from: Fix it and Forget it, new cookbook
Use a 5 quart slow cooker

3 T olive oil, divided
3 potatoes, unpeeled and cut into 1 inch pieces
3 carrots, unpeeled and cut into 1 inch pieces
2 parsnips, peeled and cut into 1 inch pieces
1 turnip or rutabaga, peeled and cut into 1 inch pieces
2 onions, cut in wedges
1/2 pound mushrooms, cut in half
1 T minced fresh or 1/2 t dried rosemary
1 T minced fresh or 1/2 t dried thyme
1/3 c fresh parsley or chopped celery leaves
3/4 t salt (next time I shall use garlic salt)
1/4 t fresh ground black pepper


Lightly coat the inside of the slow cooker with 1 T of the oil. Combine all remaining ingredients, place in cooker. Cover and cook on low for 3-6 hours (we cooked for 4 hours and it was just about right) depending upon how tender you want the vegetables.

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:
cook your books @ kitchen flavours
weekend cooking @t beth fish reads
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
9

What is it about bread?

I do not know what drives me to bake bread. Not just bread, but a different loaf each time. While I would like to have an everyday loaf of bread recipe, so far it continues to allude me. Bread in this house is sturdy and brown. Made with whole grains, milled right in the kitchen.

It is not beautiful and billowy, bread with a crust that crackles and splits when you cut into it! It is not bakery bread, which I also love by the way. My absolute favorite part of buying a loaf of beautiful bread from the bakery is the sameness of their product. I can count on it, always. But I do seem to have the need to make bread differently each time.


I can tell you right now, I would not be able to test recipes for a living. Making/cooking/baking the same recipe again and again to guaranteed perfection. No, not me. Possibly there is a connection between my creative side that can take just about anything and make it better and the need to use a different grain or technique when I bake bread.



While I have a generous basic recipe that makes 4 loaves, which I have not perfected. I have not started playing with it with different grains. Last nights list of grains included steel cut oats that were soaked, milled lentils and for good measure, milled barley. That along with honey and freshly milled whole wheat flour were made into the 4 loaves sitting on the counter this morning, ready to be bagged up for the freezer.


I can tall immediately that this bread will have a sturdy texture. I am sure that the gluten content was affected from the milled barley and from the amount of rising. It barely doubled in bulk. But it will if nothing else make wonderful and healthy toast for my morning commute. Due to the late hour it was pulled from the oven (11:00 PM) I did not get to enjoy my usual treat, the first slice, still warm with butter. This ritual by the way is the ultimate test of a new recipe for bread....


And so I shall continue to make bread.

I shall write about it and post photos. Yes, even though it is not a perfected recipe. Because that is the way home cooking works. Home cooking, where you cook with what you have and then eat what is cooked. When I think about it, this same thing happens with most of the ingredients in the kitchen. So possibly there is nothing about bread after all, except my enjoyment of baking it.



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

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

2

This and that from far and wide, November 2015

Hello, we hope you weekend is going great on this first day in November. Take a look at what friends and other blogger are cooking up to or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


Photo courtesy of The Pipeliner's Wife

Easy Pizza Dough, from The Pipeliner's Wife. I have a solid crush on pizza, and my one fall from grace in how easy it is to dial up some delivery. Not any more. 


Photo courtesy of Happy in Dole Valley

With such an easy dough, how about a gourmet pizza to go on top? Chicken Alfredo Pizza, from Happy in Dole Valley. 


Photo courtesy of Lazy Budget Chef

Gourmet Potatoes, from Lazy Budget Chef. We love potatoes, these sound wonderful!


Photo courtesy of A Life Unprocessed

Black Bean Brownies, from A Life Unprocessed. What a great way to add beans to your meal plan. 


Photo courtesy of A Cake Bakes in Brooklyn

Gooseberry Pie, from A Cake Bakes in Brooklyn. I hope our gooseberry bushes produce enough for this pie come next spring. 

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

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


0
Back to Top