Powered by Blogger.

Whole Grain Cottage Cheese Yeast Buns

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 been making these yeast buns for many years. The recipe has been in my little black binder of recipes saved from different sources from so long ago. So long, in fact, I cannot give credit to the original maker. Possibly you have a few recipes like that, recipes that you have made time and time again for your family and friends, and you no longer remember where they came from.

Easy beginner yeast roll recipe
Don't forget to enjoy some molasses honey butter, so good. 
This is my first time making them with whole wheat flour. This recipe has always produced the best results each time I have made them, and I am pleased to report that this version is no different! The fun part about this recipe is that it is so simple. A wooden spoon recipe if you will. All you need is a wooden spoon (or your favorite utensil), some yeast and a bit of flour.

So easy in fact, that this a great recipe to make with children. Granted you might get some flour on the floor in the stirring part, but the memories and the delicious baked buns will more than makeup for a little broom duty.  Plus if you have a set of muffin top muffin pans, this recipe makes great sandwich buns.

yeast batter rolls

Whole Grain Cottage Cheese Yeast Buns
adapted from: the recipe in my little recipe binder
350-degree oven

1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten
1 t salt
1/4 t baking soda
1 c cottage cheese, gently warmed
2T gluten flour
about 2 1/4 - 2 1/2 c whole wheat flour

Cook's notes:  This is a sticky very dough, do not use more than the listed flour amount.

In a large bowl, dissolve the yeast in the water, add sugar, soda, cottage cheese, egg, and the salt on top.

Add the gluten flour, and 1 cup of the whole wheat flour, mix well.


Add additional 1 1/2 c flour, again mixing very well. Using the wooden spoon, beat the batter 20-25 strokes to develop the gluten.

If the dough is not releasing from the sides of the bowl, add the final 1/4 c flour mixing well.

Take care to leave no dry pockets of flour as well as no wet pockets of cottage cheese.

Scrape down the sides of the bowl, cover with a damp towel. Let rise for 1 hour.

A yeast dough that is easy enough to let the kids make.

A serving spoon from your flatware set is the perfect size to scoop out the dough.

Stir down dough, evenly divide between 12 prepared muffin cups
or
for smaller families 6 muffin cups and 4-6 muffin top muffin cups for sandwich buns.


Let rise in a warm spot another 30 minutes or until doubled.

easy yeast dough sandwich rolls

Bake 25-30 minutes or until done in your oven.

PS, these dinner buns are great with Molasses Honey Butter.

Molasses Honey Butter

1/4 c butter
1 T molasses
1 t honey

Combine all ingredients in a small bowl, mix well to combine, beat until creamy.
Serve the Molasses Honey Butter with the warm baked buns.

tender whole grain rolls
Breakfast is served!
The next day, any leftover sandwich buns make a wonderful fried egg sandwich for your breakfast.

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
merry monday link up @ meatloaf and melodrama
happiness is homemade @ blogghetti
Fabulous Fall Party @ Our Holiday Journey
homestead blog hop @ not so modern housewife
our simple homestead blog hop @ on the home front
foodie friday @ rattlebridge farm

#homemadeBread.
2

Fruit and Nut Brownie Bread, whole grain, fruit sweetened

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 dear husband loves chocolate whether it is, candy, cookies, ice cream, or you name it. I had not baked something specifically for him in a while and out of that, came this bread. While it has been challenging to develop and bake whole grain recipes, it has also been a lot of fun.

Plus, He really liked it, and I have been told that I can  should bake this Brownie Bread again. Pretty good, since this is whole grain and with no refined sugars! If you are looking for a whole grain dessert/snack quick bread, I hope you give this delicious loaf a try. I actually made two loaves of this bread, one with cherries and pecans and the other with pecans and cinnamon. Both are delicious!

Chocolate whole grain quick bread.
Fruit and Nut Brownie Bread

Fruit and Nut Brownie Bread
by the seat of my pants
350-degree oven

2 c whole wheat flour, we use pastry grind Spelt
1/4 dry cocoa
1 1/4 t salt
1 t baking soda

2 large or 3 small bananas
2 c whole pitted dates
2 eggs
1/3 c oil
1/3 c honey

1/4 c water
1 T vanilla

1 c chopped dried cherries
1 c chopped pecans

In a large bowl, combine and mix well the flour, cocoa, salt, and soda. Set aside.

Cocoa Bread basics.
You may want to sift your cocoa powder. 

In the bowl of a food processor add the dates, bananas, oil and eggs. Begin processing, remove the center of the feed tube, add the honey. Process until smooth, mixture will be thick.


Pour date mixture over the flour mixture, add water and vanilla. Combine well leaving no dry pockets and mixing until mixture is smooth. Stir in cherries and pecans.

Whole grain quick bread for the freezer.

Pour into a 9X5 prepared loaf pan. Bake at 350 degrees 45-55 minutes or until done in your oven. Remove from oven, let rest in the pans, 10 minutes. Turn out to cool completely.

When cool wrap in parchment paper, store 24 hours before serving.

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:
our simple homestead blog hop @ on the home front
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
friday favorites @ condo blues
weekend cooking @ beth fish reads
happiness is homemade @ blogghetti
Fabulous Fall Party @ Our Holiday Journey
6

Wordless Wednesday, Garlic and Cheese Dinner Buns

Wordless Wednesday. Recipe for Garlic and Cheese Dinner Buns.

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.
4

Celery Root and Asian Pear Waldorf Salad

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 a wonderful salad, perfect alongside any meal. We enjoyed it with grilled chicken, but it would be equally at home during the holidays as part of a larger meal served to family and guests.

It can be made ahead and refrigerated for up to an hour before serving to allow those last minute tasks to take place. And your family will love it. I hope you enjoy this as much as we did. Celery root is one of our favorite vegetables to find creative ways to enjoy.

Currently, I am having a fun time making salads with the spiralizer, and this salad was made using that tool, however, a box grater or food processor can be used as well.

Shredded celery root along with Asian pears in a delicious maple sweetened salad.
Celery Root and Asian Pear Waldorf Salad

Celery Root and Asian Pear Waldorf Salat
by the seat of my pants

1 celery root
1 - 2 Asian Pears
1/3 c mayonnaise
3 T real Maple Syrup
1 1/2 T Cider vinegar
salt and pepper
1/2 c coarsely chopped walnuts.

Shred the celery root, using your preferred method. Cut the Asian Pears into quarters, core, slice then slice in the opposite direction to get nice bite sized pieces.

Many vegetables are crunchier when cut using a spiralizer instead of a box grater.

After the vegetables have been spiralized
I like to cut through in each direction a few times to tame the tangle



In a small bowl combine the mayonnaise, maple syrup, and cider vinegar. Mix well until creamy. Set aside.

Lightly season the celery root and pears with salt and pepper, Pour the dressing over the root and pears, toss well. Add walnut pieces, toss again. Turn into a serving bowl, cover and refrigerate up to an hour before serving.

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. 


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
our simple homestead blog hop @ on the home front
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
friday favorites @ condo blues
weekend cooking @ beth fish reads
souper sundays @ kahakai kitchen
happiness is homemade @ blogghetti
Fabulous Fall Party @ Our Holiday Journey
6

Sunday Supper Suggestion, Saucepan Oatmeal Chocolate Chip Cake

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!

I  have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat until it has cooled before you continue. Not only is this cake delicious, it is easy. And your family will love it, I promise!

Easy saucepan cake, one pan, one cake, one delicious treat!
Saucepan Oatmeal Chocolate Chip Cake
Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break
350-degree oven

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

Saucepan oatmeal cake, possibly the most fun oatmeal you will ever eat!
Boiling water, oatmeal and butter, the start to a delicious cake.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 - 2 c chocolate chips - if you are not using mini chips, chop them up a bit, then they won't sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

Old time classic, and one of the happiest ways to use oatmeal!
Saucepan Oatmeal Cake, ready for frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

Saucepan Oatmeal cake with Cream Cheese frosting.
Saucepan Oatmeal Chocolate Chip Cake

We all loved it, it is a keeper!

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. 


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

Look for more suggestions, search #SundaySupperSuggestion.
3

Pita Burgers, in the 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…

Last night I came home to a dinner that was ready to enjoy, thanks to my dear husband. He had gotten out one of our favorite cookbooks, Fix It and Forget It, New Cookbook and made these delicious Pita Burgers. We have made a number of recipes from this book and not only are they delicious, the recipes are easy and call for common ingredients from your pantry. I hope you enjoy these as much as we did.

Easy and delicious ground beef (pita burger) sandwich.
Pita Burgers, made easy in your slow cooker.

Fill your pita bread with spinach, add some peppers to the side and enjoy this savory pocket burger. The sauce is wonderful, this is one burger you don't need to dress up with all the "fixings". This is a great recipe when serving a larger group.

Pita Burgers
adapted from: Fix It and Forget It, New Cookbook
perfect for the new 9X12 flat slow cookers

2 pounds lean ground beef
1 c dry oatmeal
1 egg
1 medium onion, finely minced  
1 15oz can tomato sauce
2 T brown sugar
1/2 t salt
2 T cider vinegar
1 T Worcestershire sauce
1 T soy sauce

Pita Bread

Combine the beef, oatmeal, egg and half of the chopped onion. Shape the mixture into 12 burgers.

In a medium sized bowl, combine the remaining ingredients along with the reserved chopped onion.

Dip the burgers in the sauce, and stack them into your slow cooker. Pour any remaining sauce over the burgers in the cooker.

Cover. Cook on low 4-6 hours, or until the burgers are as cooked, as you like them.

Fill your pita pocket with spinach or lettuce of choice, add a burger, then drizzle with some of the 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. 


Now, it is 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:
celebrate it @ the freshman cook
weekend cooking @ beth reads
our simple homestead blog hop @ on the home front
full plate thursday @ miz helens
homestead blog hop @ the not so modern housewife
foodie friday @ rattlebridge farm
friday favorites @ condo blues
2

A simple thought for Thursday, September 22, 2016


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

Wordless Wednesday, Fruit Cocktail Cookies

Wordless Wednesday. Recipe for Fruit Cocktail Cookies.

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

Whole Grain All Fruit Banana Date Bread

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 was so pleased with how this bread turned out, it is wonderful! Flavorful, moist and being made with whole grains and all fruit, it is perfect as a quick meal for those times when you are "on the go".

Fruit sweetened whole grain quick bread.
Whole Grain All Fruit Sweetened Banana Date Bread

A slice of bread is often times much easier (cleaner maybe?) to eat than a muffin. Such as, on the way to somewhere, like work. Good for me or not, I eat my breakfast as I commute to work. A tidy slice of bread is much easier to eat than a fluffy muffin.

Plus a slice of this whole grain fruit bread would be perfect for those camping trips we enjoy. Or something I hope to start doing as soon as possible, pack a thermos of coffee, a light breakfast and take a lovely morning walk on the beach or by the bay.

Nutritional bonus, this bread has no refined sugar.
It is all fruit and whole grain.
Not too sweet, healthy and it tastes wonderful, what is not to like?

Healthy fruit only quick bread, ready to slice and eat.


Whole Grain All Fruit Banana Date Bread
by the seat of my pants
350-degree oven

2 c whole wheat flour - we use Spelt flour, pastry grind
1 t salt
1 t soda
1 t cinnamon - if desire

2 large or 3 smaller bananas
2 c whole pitted dates
1/3 c oil
2 eggs

1/3 c water
1 T vanilla

broken pieces of walnuts for the top of the loaf

In a large bowl, combine the flour, salt, soda, and cinnamon if using. Set aside.

Whole foods made into a quick bread.

In a food processor, combine the dates, bananas, eggs, and oil. Process until smooth, mixture will be thick. 

Pour the banana mixture  over the flour mixture, add water and vanilla. Fold ingredients together until no dry pockets remain, do not overmix.


Whole grain, fruit sweetened, golden brown walnuts on top quick bread.

Place in a 9X5 prepared loaf pan, scatter walnuts over the top. Bake 50-60 minutes or until done in your oven. Let cool in the pan 15 minutes, turn our to cool completely.

Waiting 24 hours improves the texture of all quick breads.

Wrap and store overnight (all quick bread improves with a 24-hour resting period), slice and serve.

Whole Grain Fruit Sweetened Quick Bread, tastes great and slices beautifully.

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. 

Now, it is 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
delicious dish tuesday @ full time mama
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front
motivation monday @ written reality
2

Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette

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 cranberry harvest time here on the peninsula. During my daily commute, I drive past the bogs coming up on the harvest. The harvest process is interesting. The bog is flooded until the berries lift off the plant. Then the floating fruit is captured in a wooden harness, brought to the edge of the flooded bog and scooped up into waiting containers.

This is what a cranberry bog, ready for harvest, looks like.

Through the months, these cranberry bogs have changed from green to red as the berries ripen. It will be a busy next few weeks for the cranberry farmers. And with this kind of inspiration to work from, a fun time in the kitchen is a sure bet.

This is the second fresh beet salad I have made, it has been fun to come up with fresh vegetable salads that are delicious. While I adore a fresh salad from assorted lettuce varieties, there is a world of additional salad options found at the farmer's markets. 

As with the first fresh beet salad, I have included avocado, with a fresh pear option. The creamy richness of avocado plays well with the vinaigrette and grapefruit. I hope you enjoy this salad as much as we did.  

Tangy and delicious fresh beet salad.
Fresh Beet Salad with Cranberries Avocado and a Grapefruit Vinaigrette.

Tangy and delicious fresh beet salad with pear and cranberry.
Fresh Beet Salad with Cranberries Pears and Grapefruit Vinaigrette.


Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette
by the seat of my pants
serves 3-4

3 golden beets, peeled and spiralized
2 stalks celery, (inner softer stalks preferred), the stalks diced, the tops minced
1/3 c dried cranberries, chopped

1 grapefruit - divided
2 T honey
1 T red wine vinegar
2 T olive oil
dash of salt, few grinds of pepper

1/4 c crumbled Blue Cheese
1 avocado, cut into large chunks OR 1 firm yet ripe pear, cut into large chunks
reserved grapefruit sections


Cut the grapefruit in half. Carefully cut around and remove sections from one of the halves. Cut the grapefruit sections into small pieces. Set aside for the salad. 

Juice the remaining grapefruit half, combine the grapefruit juice with the chopped dried cranberries. Bring to a boil, reduce heat and simmer until mixture is reduced by half, let cool. When cool combine with honey, red wine vinegar, and oil. 

Combine the beets and minced celery, Pour vinaigrette over the vegetables, toss well to coat well. Season with salt and pepper.


Place in the refrigerator and let marinate for at least one hour or until serving time. 



When ready to serve, arrange salad on a serving platter. Scatter the reserved grapefruit pieces, avocado or pear chunks, and blue cheese evenly across the salad. 

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. 


It is 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:
fabulous fall party @ our holiday journey
delicious dish tuesday @ full time mama
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front
tuesdays with a twist @ back to basics
3

Sunday Supper Suggestion, Meatloaf from 72 Street Cafe

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!

Let's talk about meatloaf.......one of the time-honored family favorites, that everyone enjoys. Plus you get great sandwiches the next day!

But this meatloaf is a class act.

One you could serve to company and family. It is not fussy, although it does have a couple of steps, but please, don't let that stop you. We took the liberty to remove the fussy and still left it a feast. This meatloaf is the one to serve when you don't know what to serve because it is delicious and will not disappoint anyone at the table.

Good enough for guests, meatloaf at it's finest.
72 Market Street Cafe Meatloaf

Meatloaf from 72 Street Cafe
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)

1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil

2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork

2 slices fresh bread
2 carrots - peeled and sliced

1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper

3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/2 ketchup

1/3 c ketchup
1/8 t cayenne pepper

Saute the onion, sweet red pepper and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).


Crumble meats into a large bowl. Crumb fresh bread in food processor, add to crumbled meat. Add sliced carrots to the processor, process until finely ground, add to meat mixture. Sprinkle all seasonings over meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.


Divide meat mixture between 2 prepared 8X4 inch loaf pans. Place both pans into a larger pan, add 1 inch of cold water to the large pan.

Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.


Preheat oven to 400 degrees. Add meat loaves and immediately turn oven temperature to 350, bake 55-60 minutes or until done in your oven. Let rest 10 minutes, pour off any excess juices. Slice and 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. 


It is 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
merry monday link up @ meatloaf and melodrama
inspire me monday @ create with joy
fabulous fall party @ our holiday journey
delicious dish tuesday @ full time mama
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front



7

Wordless Wednesday, Taco Pickles

Wordless Wednesday. Recipe for Taco Pickles.

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

Sunday Supper Suggestion, Mango and Black Bean 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!

Cooking has always been enjoyable to me. Yes, there has been periods in my life when cooking or more importantly canning and preserving were overwhelming, like in the days when I did it all. When my children were young, I canned all our fruit, jam, pickles and made our own bread. At that time, going to the market meant only one thing, stocking up on flour, sugar, dairy and meat, because everything else we needed was already in our pantry.

Food choices have also changed. When cooking for a family, many things must be considered, primarily who does not like what. In the past few years, exploration has been the theme. Exploring all those flavors and combinations never tried before.


Fast forward 40 years (wow, where does it go?) and cooking is still fun, especially with my husband right there to join in! Last night we cooked for the first time in our new kitchen, and this is what we made.......

Black beans and mango made into a delicious salad.
Mango and Black Bean Salad

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

1 can black beans, rinsed and drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 c cilantro leaves, left whole

Combine, taste for correct seasoning, enjoy.

Serves 3-4

We served this salad alongside beef tacos, for a lovely and spirited meal.

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. 


It is 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
friday favorites @ condo blues



2

Braised Green Beans with Tomato Garlic and Thyme

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…

When it comes to dinner, you can never go wrong with a vegetable dish. Or even two. As summer comes to a close and the long days begin disappearing, make sure to enjoy as many meals with family as is possible.

And trust me here, it is not the food that makes these gatherings so memorable (although good food is never the wrong dish!) it is those around the table, that make the meal special. That was true in the beginning of time and is still true today.

We were given a picking of green beans from the daughter and son-in-law's garden, those beans will be on our table tonight. Braised with tomatoes, garlic, and thyme. The only thing that would make them taste better, would be if we were sharing with family.

Food from your garden, cook with what you have!
Home canned tomatoes combine with green beans from the garden in a delicious vegetable braised dish.

This is more a process than a recipe, feel free to add any other herbs you might wish to include. Below are the process and measurements I used. We still had home canned tomatoes to use, making this even more enjoyable.

Home grown produce cooked up delicious for your family, cook with what you have.
Braised Green Beans and Tomatos with Garlic and Thyme

Braised Green Beans with Tomatoes Garlic and Thyme
by the seat of my pants

2 pounds green beans, washed with the stem ends removed
2 pints canned tomatoes or 2 15-oz cans diced tomatoes
1 head garlic, peeled, with the cloves left intact
1/2 t salt
fresh ground pepper
1 bay leaf
1 t thyme leaves, crumbled in the palm of your hand
1-2 t brown sugar (don't leave this out, you beans will not be sweet)
1/2 c white wine, water, or bone stock (you will only need this if your tomatoes seem dry)

2 T butter

Place beans in a flat pan suitable for braising. Scatter the garlic over the beans.


Season with the salt, pepper, thyme and brown sugar. Cover with tomatoes, pour the wine around the edge of the pan.

Stir gently to combine ingredients.


Bring to a boil, reduce heat to simmer, and let braise 1 1/2 hours.

To serve, remove beans to a serving platter. Add the butter to the pan liquid, bring to a boil and reduce to a sauce, check flavor and adjust salt if needed, pour over beans before serving.

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. 


It is 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
our simple homestead blog hop @ on the home front
full plate thursday @ miz helens
friday favorites @ condo blues
merry monday link up @ meatloaf and melodrama
inspire me monday @ create with joy
7
Back to Top