Powered by Blogger.

Eggplant Stacks

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…

Walking through Trader Joe's the other day after work, I came upon a display of shiny, chubby eggplants. While eggplant is one of those vegetables I am learning to enjoy cooked in new ways, I knew right away what I would make with it and placed one in my cart.

Eggplant Stacks
This dish is short on looks, but long on delicious flavor!

It has been may years since I made this recipe. Actually since the years that Jimmy Carter was president. It is one of those dishes that is just as good to offer up to company as it is for your own loved ones any day of the week. Made with fresh vegetables, a few whole wheat bread crumbs and a sprinkle of cheese. I think you will like it also.


Eggplant Stacks
adapted from: The family recipes of Jimmy and Roslyn Carter
serves 6-8

1 large eggplant, peeled if desired (the peel can toughen when baked....) sliced 1 inch thick. Keep the butt end, dice, add to the tomato mixture.
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz can drained works well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese (Swiss is best for the nutty flavor, but you may substitute cheddar) OR thin sliced Swiss Cheese

Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.


Remove eggplant from broiler, set aside.


In a skillet, add olive oil and saute the onion and garlic along with the diced eggplant, until golden, season with salt and pepper along with the thyme. Stir in the tomatoes, cook and stir until most of the moisture is gone. Stir in the bread crumbs and parsley.


Spoon evenly onto the eggplant slices in mounds.

Not everyone at the table likes Swiss Cheese.....

Evenly sprinkle with the grated Swiss cheese or top with a thin slice.

Bake 350 degrees 15-20 minutes.

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:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
weekend cooking @ beth fish reads
full plate thursday @ miz helen's
simple homestead hop @ our simple homestead
happiness is homemade @ blogghetti

4

Grab a jar of jam, marinade and grill sauce

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 not made much jam (so far) this year. One reason is that a change was requested, instead of jam, could I make jelly? Absolutely, raspberry and blackberry seeds can be annoying......

When I went to check up on my stock of jelly jars, I did notice that I have some jam left from last year, which was surprising as we eat a lot of jam, on toast, or sandwiches, every day.

I have used jam in my cooking, this quick bread and this entree, come to mind. Years ago I also made a very easy (and delicious!) ice cream with jam, buttermilk and cream, it was very good. Then I thought why not make a marinade and grill sauce, so we did...

Turn your homemade jam into a grilling sauce.
Turn homemade jam into a grilling sauce!

Fruity Marinade and Grill Sauce
by the seat of my pants
makes about 1 quart

1 pint jar of jam, any flavor
1 14-16 oz can of diced tomatoes - do not drain
1/4 cup Quick Pickled Onions, with the brine/juice


Bring the tomatoes and onions to a boil, add jam, cover and remove from heat. Let stand until room temperature.

Puree.


Decant to storage container.

Use as a marinade and/or grilling sauce.


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
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
simple homestead hop @ our simple homestead
happiness is homemade @ blogghetti



5

Stovetop Cabbage Rolls, a simple and delicious meal

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…

Stovetop Cabbage Rolls, a simple and delicious meal!
Stovetop Cabbage Rolls.

I believe there is an element of cooking that is lost, in all the busyness of our days. This belief seems to be observed by the many recipes offered to get a delicious, wholesome meal on the table for your family, quickly. The missing element? Tactile enjoyment of the cooking process. I will be the first to admit that after a 10 hour day has ended, I don't want to spend hours in the kitchen.

But what I do want in addition to a meal to feed my hunger, is a meal that also feeds my soul. I do want interaction with the ingredients that will come together and form that same meal that I look forward to eating.

Especially after a long day, the hands on approach is just what you need to disconnect from the traffic and the noise and the remains of the work day and ease into what you came home for, the family. Yes, the food may take a bit longer, but it is so worth it. I enjoy a meal prepared for me, but I need to prepare a meal. Because after work; I need to let everything else, but home, go.

Give these a try, oh and there are plenty steps for those that want to help, help with dinner!

Stovetop Cabbage Rolls
by the seat of my pants
serves 4-6

1 medium-large head of cabbage
a large pot of boiling water

1 small onion, minced
olive oil
1 pound ground beef
1 egg
1/2 c dry bread crumbs
1 t salt
fresh ground pepper, as desired
1./2 t ground nutmeg
flour for folding

olive oil
2 cloves garlic minced
2 bay leaves
1 14-16 oz canned tomatoes
2 T brown sugar
2 T minced sun-dried tomatoes
2 c rich stock or bone broth

Sour Cream, for serving
A pan of boiling water is the trick to removing individual leaves from a head of cabbage.
Remove individual leaves for Stovetop Cabbage Rolls

Remove the core from the cabbage, discard. Place cabbage into a pot of boiling water, and after a minute the outer leaf will begin to separate from the head, remove and place on a tray to cool down. Quickly the remaining leaves will do the same, as each can be loosened and remove, place on a tray and continue until you have 12 large leaves.

Cooled cabbage leaves, ready for the ground beef filing for Stovetop Cabbage Rolls.
Ready to stuff!

Remove the rest of the cabbage from the water and set aside for another use.


Saute the minced onion until lightly golden, remove and set aside to cool. Combine the remaining ingredients beef through nutmeg, mixing completely. Set aside in the refrigerator.

Cut the thick middle spine from each cabbage leaf in a thin V shape. Discard the spines. Remove meat mixture from refrigerator, like a pie, divide into 12 portions.


Take a cabbage leaf, dust with flour, position the leaf so that the spine area is over lapping, add a portion of the meat by folding the end over the meat, the sides in and then one addition fold over to enclose the meat.

Place open seam down, and continue until each leaf and meat portion are made into a cabbage roll.


In a flat pan large enough to hold the cabbage rolls, add a bit of olive oil and saute the garlic, add the canned tomatoes, minced sun-dried tomatoes and brown sugar.

Cabbage Rolls ready to simmer.
If you count, you will see that I have 14 cabbage rolls, my head of cabbage was a bit on the small side. It took 14 smaller leaves to roll the meat mixture properly. 

Carefully arrange the cabbage rolls on the top of the surface, add stock, cover, and cook on simmer 45 minutes.

Remove cabbage rolls to a serving platter, let rest 10 minutes. Turn the heat up and simmer sauce to reduce and concentrate the flavor. Spoon over cabbage rolls and serve with sour cream if desired.

Enjoy!

Leftover Stovetop Cabbage Rolls freeze and reheat very well.
Fortunately, we had leftovers!
Leftovers freeze and reheat very well.

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!

the post is shared with:
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com


3

Asian Pork Roast, 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…

In previous times, I would purchase a large pork loin when they went on sale. Once home, it was cut into smaller pieces and frozen safely for future meals. Unfortunately, I was not a good cook of lean pork. Now however the slow cooker has renewed my enjoyment of this delicious meat.

Asian Pork Roast, a slow cooker recipe
Asian Pork Roast
Rosemary seems like an unusual ingredient, but it is very good! If you are not a fan of Rosemary, use the smaller amount.


Asian Pork Roast
adapted from: Fix it and Forget It.

2 1/2-3 pound Pork Loin

2-3 cloves garlic
fresh ground pepper

1/4 c soy sauce
1/2 c catsup
1/4 c honey

1-3 sprigs of fresh Rosemary
OR 
1/4-1 t dried

Place Pork Loin in the bottom of slow cooker, cut slits into meat, and stuff with the garlic. Sprinkle with fresh ground pepper.

Stir together soy sauce, catsup and honey. Pour over Pork Loin.


Lay Rosemary over the top of the pork.


Cook on low 3-4 hours or until pork registers 140-143 degrees on an instant read thermometer. Remove to a platter and cover, let rest 10 minutes. Strain pan drippings and serve with the roast.

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:
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com

5

Whole Grains Ezekiel Bread

Yeast breads have a reputation of being fussy, but if you look at yeast bread (or dough specifically) in another light you will see something different. While they can be fussy, they are also one of the most forgiving foods you will ever make in your kitchen. Forgiving you say?

Yes, yeast dough will take a long rise, multiple risings, temperatures that are too cool or too warm. Just about anything, because no matter what happens you can get dough to rise and bake it into bread.



Now I would be remiss if I did not say that if you stray too far from the recipe (any recipe for that matter) there will be some changes in the finished product. It might be flatter or chewier, even denser. But it will still be delicious, all homemade bread is.



I happen to love toast. So when I am developing a bread, it is always with toast as the finished product, that comes to my mind. Crunchy, chewy, delicious toast. Fortunately I have also found that breads with bits of fruit and nuts, make great sandwiches too.

Cooks Update:   I am working on perfecting this delicious loaf. It is delicious, but heavy in texture. I have made this a couple of times since posting this original recipe and we enjoy it more and more with each batch. I have changed a technique or two, for instance I now mill the majority of the flour on pastry setting which provides a very soft loaf of bread. Please stay tuned for further updates, and I will link back to a new and improved version! (10/15/2015) You may like this softer version better.

Whole Grains Ezekiel Bread
by the seat of my pants
makes 2 large or 4 small loaves

The day/night before:
1/2 c cracked wheat berries
boiling water to cover
let sit overnight, drained well

The next day:

1/3 c short grain brown rice
dash salt
scant 2/3 c water
Bring to a boil in a covered saucepan, reduce heat to simmer, cook 30 minutes. Turn off heat let sit until barely warm.

1 c warm water
1 T yeast
1 t sugar
big pinch ginger

2 - 3 c whole wheat flour, use enough to make a stiff "batter" consistency
3/4-1 c raisins, finely chopped (I use the full cup, I like the flavor and yet it is no too fruity.)
1/2 c honey - warmed gently

sprinkle yeast and sugar in the bottom of a large bowl, add warm water, sprinkle with ginger. Let sit until yeast is dissolved and ginger is re-hydrated. Add honey, raisins, cooked rice and cracked wheat. Stir in enough whole wheat flour to make a very stiff dough.


Cover and let rest. You may let this rest overnight or all day, whatever works out best for your schedule.

To finish the dough:

1/2 c coconut oil, melted and cooled
2 eggs
1/4 c molasses
scant 1 T and 1 t sea salt
1 c old fashioned oats
1/2 sliced almonds - if desired
1/2 c chopped walnuts - if desired

remember to inspect the lentils, before milling....

1/3 c lentils - milled
1/4 c gluten flour

Note: this is not a sweet bread, If you want a sweeter loaf, add 1/4 c brown sugar

all purpose flour to bind dough and begin kneading process

oat bran or additional flour for shaping the loaves

Drain cracked wheat berries. Combine the first batter, rice, cracked wheat berries and remaining ingredients.

Begin kneading the dough adding all purpose flour until dough leaves the sides of the bowl and clings together. Knead additional 6-8 minutes, as required.

Note: this dough is sticky even when kneaded for correct length of time. However the this trait seems to be gone after the first rise.

Cover, let rise until doubled.


Deflate, shape into loaves, let rise again until doubled.



To bake, place loaves in cold oven, set temperature to 350. Bake 40-50 minutes until done in your oven.

You may also store the dough, baking as needed.

Makes 2 large loaves or 4 small.

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:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
simple homestead hop @ our simple homestead
full plate thursday @ miz helen's

#homemadeBread.
9

Hello Friends!


I found that I missed having a platform for writing about and sharing recipes for the foods I want to cook for my family, so.......

I thought I would re-open the pathway to Our Sunday Cafe and begin sharing those recipes that I not only want to cook, but chose to cook for our table. No matter who you are, you make choices for your family. These choices may be influenced or inspired by writings here and on other blogs, as I am inspired when I visit your blogs and read your words.

There have been many changes in our household, including the decision to sell and move into a home selected for our retirement years. But one thing I have come to realize is that not only do I enjoy cooking, I need to cook! It defines me as a woman, wife, mother, grandmother and friend.

A blog is a responsibility, but much like a beloved family member that you help care for, it is a responsibility very much missed, when no longer a part of your life.

I have some changes to make here at Our Sunday Cafe blogspot. But one thing is for certain, we do cook on Sundays and sometimes the family does drop by for dinner. One other change that I am super excited about is a new Bosch Mixer and WonderMill grain mill.

Since I am completely obsessed with making the perfect loaf of bread, I look forward to using this great pair of kitchen helpers. Needless to say, I can't wait to start cooking again!

And share with all of you, Drop me a line, and let me know what you think. Thanks!




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! 


4
Back to Top