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Corn Cake (sweetened with Molasses) from Fannie Farmer 1896, a small batch 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…

Corn Bread with molasses, from Fannie Framer cira 1896.
Corn Cake sweetened with molasses, Fannie Farmer 1896.
This rustic cornbread is very tasty. We both loved the molasses and corn flavors together. My dear husband had made the cornbread for our dinner to pair with baked beans and pulled pork stashed away in the freezer. It was a very welcoming dinner to end my 9-day stretch at work!

Corn Cake (sweetened with Molasses)
adapted from: The Original Fannie Farmer 1896
375-degree oven

1 c corn meal
3/4 c flour
3 1/2 t baking powder
1 t salt (note: we thought this was a bit much, next time we will use 3/4 t)
1/4 c molasses (note:  this is just a bit better with 1/3 c molasses, yum!)
3/4 c milk
1 egg
1 T melted butter

This recipe is perfect for the one bowl technique: mix dry ingredients, make a "well" in the center of the mixture.

Drop the egg into the well, add the milk and molasses. Beat the egg into the milk and molasses, then combine entire contents of the bowl.

Stir in the melted butter, pour batter into a prepared 9X5 loaf pan.

Bake 20 minutes or until done in your oven. Lot cool 5 minutes in the pan, cut and serve.

Corn Cake (bread) sweetened with molasses.
Just the right sized loaf for smaller families.

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:
homestead blog hop @ not so modern housewife
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helens
weekend cooking @ beth fish reads

4

Wordless Wednesday, Fresh Apricot Pie

AWordless Wednesday. Recipe for Fresh Apricot Pie

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!

Look for more suggestions, by searching #WordlessWednesday.
0

Looks like summer time and the livin' is easy!

Tomorrow is the 9th day of a 9 day stretch at work, boy oh boy am I looking forward to a day off!

My plan is to cook and then share some delicious food recipes, right here.

I hope to see you then,

Thank You for dropping by Our Sunday Cafe.



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
0

Sunday Supper Suggestion, Root and Stem Salad

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

One of the changes I have (There has been slowness in this area.....) been trying to implement for our meals is more vegetables. I have always respected vegetables, believed in vegetables and wanted to eat more vegetables. But truthfully it was easier to gaze over dessert decisions instead of vegetable recipes.

What I needed to do was find wonderful recipes for vegetables and salads and let the vegetable issue take care of itself. And now looking back, it has.

While slow to take effect, there has also  been some delicious successes along the way and this salad is one of them. Probably because it is so simple. Simple to prepare, with a simple list of ingredients and very delicious too. I found this on tasting spoons, Carolyn has a detailed eye for finding wonderful and different recipes. I often times look to her for inspiration for our Sunday dinners.

Root and Stem Salad, celery salad at it's finest.
Root and Stem Salad.

Root and Stem Salad
adapted from: tasting spoons
serves 8-10

1 - 1 pound celery root
10 ribs of celery
1 small bunch flat leaf parsley
1 small shallot, minced
1 lemon
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desired
sea salt and fresh black pepper to taste

Peel and cut celery root into match-stick sized pieces, you may also grate using the large side of a box grater. Wash, dry and thinly slice the ribs of celery on a sharp diagonal. Remove the leaves only from the parsley, you will want at to fill a 1/2 cup measure, more is fine. Combine all ingredients in a large bowl.

In a small bowl, combine the juice of 1 lemon, olive oil and prepared horseradish to taste. Start with 1 teaspoon for flavor but not too much heat, adding more for your personal preference.  Salt and pepper to taste.

Pour over vegetables, toss to mix well.

Serve and 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.


#SundaySupperSuggestion
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Apple Raisin Chutney, a fermented foods condiment

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…

Now that we are settled (well more settled, there is one room that needs serious attention!) I have been able to do more cooking. One item I have wanted to explore and expand upon is fermented foods for good gut health.


While I had remembered the homemade sauerkraut, pickles and root beer from my childhood, I had no idea about the connection with gut health and fermentation, until now. Fast forward 40 years (whew, that went fast!) and along the way, I too became gut health compromised, not knowing the reason behind it, until now.

We have made sauerkraut and it was the most delicious thing I had eaten in years. I cannot wait to make more. As well as find ways to use the brine in flavoring or marinating other foods. But today I am sharing a delicious chutney. I have had this "pinned" on my Pinterest board for a long time, waiting to get to it and today is the day.

This recipe is intended to be stored in a fido style jar, which I did not have available at this time, they are all full. However a standard jar is fine, simply remember to let any built up gas escape from time to time.

UPDATE:  I was fortunate enough to enjoy this with roast Pork for dinner tonight, and it is so good! Lightly sweet, a bit of a tang, with a mild crunch from the walnuts. I can usually tell if a recipe is going to be good, but it is always fun to enjoy food that surpasses your original interest in making the recipe.


Apple Raisin Chutney, a fermented foods condiment
adapted from:  Simply Homemaking
3 days standing time, keeps for months refrigerated

3 large apples, do not peel, dice
2 large handfuls walnuts, broken but not chopped
2 handfuls raisins, separate if clumped together as raisins often do

1/3 c whey, I strained plain full fat yogurt to obtain this
1/3 c honey
1 1/2 t sea salt
3/4 t cinnamon

Apple Raisin Chutney, a fermented foods condiment.
Apple Raisin Chutney, a fermented foods condiment

Combine everything in a large bowl, making sure all apple pieces are coated. Using a funnel transfer to a storage jar.

Let stand on your counter 3 days, turning the jar to moisten the apple pieces with the accumulating juices daily.

This photo is at the 24 hour mark. 

After 3 days store in the refrigerator.


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:
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
homestead blog hop @ not so modern housewife
our simple homestead blog hop @ our simple homestead 
full plate thursday @ miz helens
3

Pears and Raspberries with Lemon Creme Syrup

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…

These raspberries are from our former garden in Vancouver, the kids were kind enough to pick and bring them on their last visit. Until we get some canes planted, we will have to rely on the generosity of family and friends.

Pears and Raspberries with Lemon Creme Syrup
Pears and Raspberries with Lemon Creme Syrup

The pears are from our favorite organic co-op and were just right to be put out for our dessert this evening. I know that pears and raspberries go splendid together, I have noticed many recipes for baked desserts pairing raspberries and pears.

After working all day, we really prefer a lighter offering for dessert. This fruit platter was perfect! The lemon creme syrup is a bit more than you need, it works out great that it keeps in your refrigerator waiting for the next fruit platter you might wish to serve. I think the combinations you will enjoy are endless.


Pears and Raspberries with Lemon Creme Syrup
by the seat of my pants

2 pears
1-2 c fresh raspberries
1 lemon
1/4 c sugar
1/4 c yogurt or sour cream (we used yogurt)

Juice your lemon, measure the juice. You will need 1/4 cup. Combine the lemon juice, and sugar, stir well to dissolve the sugar. Whisk in the yogurt.

Cut pear into wedges and arrange on large platter. Scatter the raspberries over the top. Drizzle the syrup over fruit. Offer addition syrup to those wanting more!


Serves 2-4

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

this post is shared with:
homestead blog hop @ not so modern housewife

our simple homestead blog hop @ our simple homestead
weekend cooking @ beth fish reads
4

Wordless Wednesday, Summer Preserving

Wordless Wednesday. Recipe for Summer Preserving, Apricot Riesling Jam.


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!

Look for more suggestions, by searching #WordlessWednesday.
0

Broccoli dressed with Curry Butter

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…

Broccoli is usually dressed up with cheese sauce (which I love just as much as anyone!) to make it shout out at dinner time and for good reason, it is delicious! Tonight we enjoyed a different flavor and it is will become a family favorite as well.

Broccoli Dressed with Curry Butter, flavorful and delicious!
Broccoli Dressed with Curry Butter

When I grabbed the broccoli out of the refrigerator to cook it up for dinner, I remembered the Curried Broccoli Salad I had made some time back. I had actually purchased this broccoli to make that salad up, once again. But then.....

That plan changed a bit, when we had company over the weekend. Our daughter and Son in Law arrived for a visit with a satchel full of food from their garden to share. We had a fun packed weekend and I was happy to cook with my daughter.

But I got to thinking about the broccoli, and this side dish came from that exercise. And I must tell you, the flavor is wonderful and the technique, next to nothing! If you like curry, you will enjoy this broccoli side dish. If you are new to curry, this is the perfect starting place.

Broccoli Dressed with Curry Butter
by the seat of my pants

3 "stalks" broccoli, lower stems peeled, sliced 1/4 inch thick and the top made into florets

2 T butter
1 t sugar (don't leave out, it carries the curry flavor)
1 1/2 - 2 t curry powder (we used Sweet Curry from Penzy's)


Blanch the broccoli in boiling water until crisp tender, drain well in a colander.


In the cooking pan, melt the butter, add the sugar and curry powder, stir well to combine. Return broccoli to pan, toss with the curry butter.


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
weekend cooking @ beth fish reads
our simple homestead blog hop @ our simple homestead
homemade mondays @ frugal by choice
homestead blog hop @ not so modern housewife


6

Sunday Supper Suggestion, Rustic Chicken Medallions

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

You could find a comforting, delicious, satisfying dish like this in your town's best cafe open for dinner, or even a country club setting, why? Because everyone loves food that fulfills hunger and satisfies a wanting palate. And when it is easy, so much the better. I stumbled upon this recipe on Kayotic Kitchen but have made some significant changes and played with it to make it company worthy and weeknight friendly.

Chicken, mushrooms and bacon go into Rustic Chicken Medallions.
Rustic Chicken Medallions.

Please don't be offended by the cream of mushroom soup, this is nothing like what you might expect from a meal containing a canned soup and after all you can make a substitute (which can be found on many blogs) if you like, but this dish is one you will enjoy time and time again if you love delicious, comforting and satisfying, I promise............

Serve Rustic Chicken Medallions with a spoon, to sip the delicious gravy!
Rustic Chicken Medallions with rice on the side. 

We enjoyed our dinner with a serving of brown rice, however, next time this splendid gravy will be served with mashed potatoes. 

Rustic Chicken Medallions,
with sipping gravy (because this gravy is too good to leave on your plate!)
By the seat of my pants
broiler & 350 degree oven

6-8 boneless chicken thighs, cut into 3-4 pieces, trimmed of excess fat
1 thick slice bacon, minced
2-3 T diced onion

1 t dried thyme leaves, before scattering over chicken, crumble in the palm of your hand
garlic salt
fresh ground pepper

2 T raisins, chopped fine
1 apple diced - you do not have to peel
8 medium large brown Crimini mushrooms, sliced thick
1/2 c diced cheddar cheese

1 can cream of mushroom soup
1/2 can dry white wine

Cover the bottom of a flat pan with a lid, that you can use to broil the chicken (this saves clean up of a broiler pan)


Sprinkle the bacon over the chicken, broil until bacon is opaque, add onions and broil until golden. You want the onions to be a deep golden brown, but not to burn. Turn chicken over and broil a bit more to seal the surface of the chicken.


Season with the thyme leaves, garlic salt and fresh ground pepper.


Scatter the raisins, apple pieces, mushroom slices and diced cheese over the surface of the chicken.


Combine the soup and wine in a small bowl, pour over the chicken. Cover with a lid and bake for 40 minutes.


Remove lid and continue to cook additional 20 minutes, chicken should be tender, and the sauce will have reduced.


Serve in a soup plate or rimmed dinner plate beside your choice of, mashed red potatoes, rice or pasta. PS, serve with a spoon for sipping..............

Serves 4-6

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. 


#SundaySupperSuggestion
0

Favorite Fruit Cobbler with (home) canned fruit

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 have visitors on their way!

And since food always plays in the mix for any visit; whether it be family or friends, I wanted to make something delicious. I noticed the other day that I had 3 pint jars of home canned rhubarb, on the shelf in the garage pantry. So without hesitation, I made a Rhubarb Cobbler for our dessert.

This is the last of the rhubarb grown at the old house. And my dear husband is just about ready to sink those same rhubarb plants we brought from that house, into the garden bed here on the peninsula. If lucky I might get a few stalks to cook with with later this summer, but for now, this cobbler will have to do.

Of course you could use this process for any canned fruit, your own or store bought. And any fruit will be delicious. You know there is nothing better than a fruit based dessert, made for those you love.

Favorite Fruit Cobbler, made with canned fruit.
Fravorite Fruit Cobbler

Favorite Fruit Cobbler
inspired from: Any Fruit Cobbler
350 degree oven

1 qt canned fruit, drained, reserve the syrup
1 c flour (we use pastry grind spelt)
1 c sugar
3/4 t cinnamon
1 t salt

1 egg

5 T butter melted

Place drained fruit in the bottom of a large baking pan. Fruit should cover the bottom, add enough reserved syrup to have about 1/4 inch syrup in the bottom of the pan.


Combine dry ingredients, mixing well. Make a "well" in the middle of the dry mixture, add egg. Beat egg and immediately combine egg into dry ingredients.


You will end up with a crumb mixture.


Sprinkle crumbs evenly over the fruit.


Drizzle with the melted butter. Bake 35-45 minutes or until golden and bubbly in your oven. Let cool before serving. Serve with a drizzle of honey Greek yogurt for a delicious treat.

It is always best to sample before serving to your guests!
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
pink saturday @ how sweet the sound
homemade mondays @ the sustainable couple
6

Butter Roasted Radishes

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…

Who remembers eating raw radishes dipped in salt? Or sliced over a salad? Maybe grated and used in a roast beef sandwich (which is delicious by the way)? But cooked? I know; cooked radishes were a new venture for me, but after this salad, I was hooked.

Butter Roasted Radishes, buttery, salty and delicious!
Butter Roasted Radishes

These radishes are simple and just right for a week night feast. A little butter, a few radishes, some salt and pepper and you have a wonderful side dish.

Butter Roasted Radishes
adapted from: add a pinch
400 degree oven

2 bunches radishes, cleaned and cut in half
1 T butter
Salt and Pepper


Melt the butter in a skillet, add radish halves, toss to coat. Roast 10 minutes, stir, roast 10 minutes more. Season with salt and pepper. Serves 2-4.

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 is shared with: homestead blog hop @ not so modern housewife


1

Wordless Wednesday, Swedish Saffron Bread

Wordless Wednesday. Recipe for Swedish Saffron Bread.

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!

Look for more suggestions, by searching #WordlessWednesday.
0

No Waste No Worry Oat Cakes, a whole grain 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 usually cook two servings of oatmeal for our breakfast. But in addition to the oats I add some chopped dried fruit (usually raisins or sometimes dates), so it must be the addition of the dried fruit that makes two serving a little too much for us. And you know how it is when one is frugal.....you simply must make something delicious with what you have left over. And I must say, these are good.

Yes I could simply heat the oatmeal in the microwave and enjoy a small serving. Which I have done on many occasions. Or I could come up with an oat cake using the leftovers. Creating an oat cake was my goal for this evening. I am calling these oat cakes (instead of muffins), because I think the texture is more cake like, than muffin like.....

These are whole grain, not too sweet (but feel free to up the sweet a bit, if you want) and frugal. A perfect snack or "go along with" as in served with a cup of soup or a salad.

No Waste No Worry Oat Cakes, a great way to use up cooked oatmeal.
No Waste No Worry Oat Cakes

No Waste No Worry Oat Cakes
by the seat of my pants
350 degree oven

1 1/2 c flour (we use pastry grind spelt)
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt

1 c buttermilk
1/4 c oil
1 egg

3/4-1 c left over oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)

Combine dry ingredients (flour through salt) in a large bowl, whisk to blend well.

Make a "well" in the center of the bowl, drop in the egg, milk and oil. Beat well breaking up the egg. Add oats and walnuts, combine well. Mixture may appear to have too much liquid, let sit 5 minutes and then proceed.

Divide into 6 muffin cups, the mixture will fill the cups to the top.

No Waste No Worry Oat Cakes (muffins), ready to eat.
Freshly baked No Waste No Worry Oat Cakes

Bake 20-25 minutes or until done in your oven. Let cool 5 minutes, loosen and let cool completely.

No Waste No Worry Oat Cakes, ready to be served.
Tip to cool, prevents a soggy bottom!

No Waste No Worry Oat Cakes, plated and ready to serve!

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:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
our simple homestead blog hop @ our simple homestead
homestead blog hop @ the not so modern housewife
3

Caribbean Rice and Beans

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 my first time cooking beans and rice together in the same pan. I must say right now, the timing is important so as to avoid mushy rice. But other than that, this is simple to prepare and has a mild flavor. You could use this as a side dish for just about any meal, it is that pure in flavor. But make no mistake, it is delicious, and would also make a great meatless main dish.

Rice and Beans, cooked together in one pan for easy clean up
Caribbean Rice and Beans.

Caribbean Rice and Beans
adapted from:  More with Less Cookbook
serves 6-8

2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt

cooking beasn, start to finish

Soak overnight or use the quick soak method. When soaked, bring to a boil (do not drain soaking liquid) reduce heat and simmer about 40-45 minutes or until tender. Drain beans, reserving 2 cups of the liquid.

2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves
2-4  T parsley
1/4 t pepper
drained beans


Heat oil in large pan, add remaining ingredients, saute 5 minutes.

One pot recipe for Caribbean rice and beans

Add the following:
1 c rice * if using brown rice cook please see note below
2 c reserved bean liquid


Bring to a boil, cover and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff and serve.


Enjoy!

NOTE: We usually cook with brown rice and this recipe was adapted in the following way to accommodate the longer cooking time for brown rice.  Use the overnight soak method for the beans, and during this same time place your rice in a bowl, cover with cold water and let it soak. Drain the rice when ready to cook the beans and rice together.

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. 

this post is shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife
our simple homestead blog hop @ our simple homestead
1

Sunday Supper Suggestion, Roasted Carrot Radish salad with Orange Vinaigrette and Feta

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!


Honestly, I had never eaten a radish any other way than raw, dipped in salt before trying a couple of new recipes this past week. The first one was the Taco Pickles and now this salad, which we absolutely loved. It is a delicious surprise and one we will make again. Don't let the roasting part get in the way of trying this salad, it really is a very easy recipe.

Roasted radishes are delicious, especially in this salad, along with carrots in an Orange Vinaigrette and Feta Cheese.
Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta.

Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta
adapted from:  Cinnamon-Spice and Everything Nice
400-degree oven

1 pound radishes
1 pound carrots

2 T olive oil - divided
1 t honey
1 t vinegar
salt and pepper if desired

Trim radishes, peel and trim carrots, sliced medium thick (4 mm slicing blade if using a food processor)


On a large rimmed baking tray, drizzle 1 T of the oil. Combine the remaining oil, honey and vinegar along with the sliced vegetables, combine well making sure each slice is separate and coated.



Spread out on the baking tray, sprinkle with salt and pepper if desired, roast 20 minutes, stir and roast 5 minutes more. Remove from oven and set aside to cool, gently stir after 5 minutes to release heat and steam from the vegetables (you want a firm texture).

2 T olive oil
2 T orange or tangerine juice
1/2 (packed) t zest from the fruit
1 T vinegar
1 t honey
2 T finely minced red onion - we used our pickled onions

1/3 c Feta cheese crumbles
fresh minced parsley

Combine dressing ingredients in a large bowl, add roasted vegetables, toss gently to coat. Spoon into serving dish, arrange the Feta and parsley over the top. Refrigerate until serving.


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 enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email.
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