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Sunday Supper Suggestion, Broccoli Salad dressed with Curry

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!

We are new to experimenting with curry. And honestly, the dishes I have tried have been mild for curry lovers. I guess it would be safe to say, we like mild as an adjective to describe food, especially new to us, foods........

Curry really hits the spot in this salad. There are plenty of flavors to pop on your tongue, but the curry dressing brings them all together. You will want to make this salad in the morning (or the night before) for the evening meal.

Broccoli Salad, with peanuts, bacon, cranberries and curry!
Broccoli Salad, dressed with Curry

Broccoli Salad dressed with Curry
adapted from:  (not so) urban Hennery
serves 8

2 crowns of broccoli
4 small green onions - slice lengthwise, then slice thin
4 slices bacon
1/2 c dried cranberries

3/4 c mayo
3 T cider vinegar
3 T sugar
2 t curry (curry lovers feel free to use 1 -2 T if you wish)

1/2 c salted peanuts

Dice the bacon into 1/4 inch pieces, fry until golden brown, drain well. Set aside to cool.

Cut broccoli into small pieces, and place in a large bowl. Add the cooled bacon, onions and cranberries.

Apple cider vinegar goes into the curry dressing for Broccoli Salad with Curry.

In a separate bowl combine the dressing ingredients until smooth. Pour over broccoli mixture and mix well.


The salad will appear dry, cover, refrigerate at least 4 hours.

Easy to make ahead, Broccoli Salad dressed with Curry.
Broccoli Salad with Curry, ready to rest in the fridge. 

Before serving, stir well and top with the peanuts.



Easy make ahead Broccoli Salad dressed with Curry.
Broccoli Salad dressed with Curry.

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
souper (soup, salad and sammie) sundays @ kahakai kitchen

3

Easy Slow Cooker Beans, building better meals!

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…

Keeping ourselves and our families well fed does not have to be difficult. The trick is finding easy methods to cook traditional and whole foods, conveniently. While we eat beans on a regular rotation, we eat them prepared in different ways.

No one, not even those living in my home want to eat the same foods prepared in the same ways, as was offered last week......

Easy beans, start to finish.

While I have use the phrase "cook a pot of beans weekly" routinely, it is important to explain that we don't just eat bowls of cooked beans. We do however use cooked beans for side dishes, salads and in our main dish recipes. Variety and ease of preparation always offer the best chance of remaining on budget and cooking the foods you prefer to feed your family.

Basic Beans
adapted from:  The Italian Slow Cooker

1 to 1 1/2 pound beans
8 - 10 cups boiling water*
2 t salt

Sort beans removing any that are shriveled, dark in color or broken.

Wash beans, drain well.

Place beans in the bottom of the slow cooker.

Sprinkle with the salt.

Pour boiling water over beans.

Place cover on slow cooker.

Cook on low for 5 - 8* hours, allowing you to walk away and concentrate on other chores or just some time for you......

Eight hours, water, salt, and beans. Easy cooking method. Feed your family right!

If you are new to cooking beans in your slow cooker, you may want to check the beans at the 6-hour mark. Keep in minds beans will cook differently based on age, type, and length of storage. But you really cannot do this wrong! If beans are not soft, cook a little longer.

Let cook, package in freezer container with some of the cooking liquid. You now have beans ready to thaw and use as needed to feed your family well, at a fraction of the cost of canned beans.

Enjoy!

beans, water and salt, easy slow cooker beans.
Basic beans from The Italian Slow Cooker
* If your slow cooker is like mine, it might need a bit more water due to evaporation. Keep in mind that smaller beans (navy, flageolet, small white lima beans) will cook quicker than larger beans (red kidney, great northern etc)

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
homestead blog hop @ the not so modern housewife
our simple homestead blog hop @ on the home front
foodie friday @ rattlebridge farm
full plate thursday @ miz helens
friday favorites @ condo blues
pretty pinterest party 130 @ coffee with us
5

Easy Oven Baked Pancakes, 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…

For the average home, quick to prepare meals have always been on the menu. Because quick to prepare foods have always been needed to feed our families. Since forever life has been busy! And the need to feed the ones you love has been just as constant. I appreciate that I have a machine to drop my dirty clothes into, add some soap ( made by someone else ) and push a button. Poof, laundry is now being washed and rinsed. Drying my laundry is just as easy.......

Seriously so much easier than boiling water, adding your own homemade soap, then dipping your dirty laundry, piece by piece to be scrubbed on a wash board. But wait there is more, now we can talk about the rinse cycle!  After that, it will be time to hang the laundry for drying.

Imagine doing laundry for a large family, this old fashioned way.....

I ask you, who had time to make anything but a quick meal or one that had already been placed into the oven to cook on its own (baked beans, again...)? Century to century, how we complete tasks and chores have been the only change. Today's families and households are still very busy, even if in different ways. It is also where we all come together in our need to have quick to prepare meals.

For us, I want recipes that use our favorite ingredients. I don't want quick to equate to different. I want quick to mean easier to produce, without any loss of integrity. I still want high quality, whole food meals.

Sometimes that is easy.

Whole grain, no added sugar, homemade pancakes. Feed your family right!
Whole grain oven baked pancakes, everyone eats together!
Which brings us to Easy Oven Baked Pancakes. Pancakes are such an enjoyable meal. We have been known to enjoy them for our supper also. But one of us was always left standing at the stove cooking up the batter. Or the entire batch was cooked and left to keep warm in the oven before we could sit down together to enjoy our meal. While warm in the oven is good, eating at the same time is even better. Plus these oven baked pancakes are more tender than griddle cooked cakes.

Easy pancakes made better with whole grain flour!
Homemade self-rising flour, for delicious homemade pancakes.

Easy Oven Baked Pancakes
adapted from:  Jamie Oliver's One Cup Pancakes
350-degree oven

1 c whole grain self-rising flour (you can find my recipe here.)
1 egg
1 c milk
vanilla, if desired

Prepare a 7X11 inch baking pan, set aside.

Place flour into a medium sized bowl, make a "well" in the center of the flour, drop in the egg. Pour the milk around the rim of the bowl over the flour. Beat egg lightly, then combine all ingredients until smooth. Note: mixture does not have to be lump free.

My secret ingredient, I add a splash of vanilla.
Pour into prepared pan, bake 20-25 minutes or until done in your oven.

Feel free to drop fruit or chocolate chips or nuts over the batter to flavor your pancakes if desired. Baking time may vary.

Cut into squares for easy serving.
Remove from oven, fry up some eggs if wanted and everyone eats at the same time!

PS, this recipe is easy to adapt for larger families. Double the ingredients and bake in a larger pan, with adjustments for baking time.

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

2

Small accomplishments, like cap washing when down with a cold virus!

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

Easy method for washing a baseball cap.
Clean baseball cap, ready for drying.
After four days I needed to get out of the house for a bit. My dear husband suggested we take a drive and maybe grab a bite to eat. Our favorite thing to splurge on is a burger and some fries, then drive to the beach approach and enjoy the most amazing view while enjoying our burgers. So we did!

The funny thing about our new town is that we do not have a bank anywhere near us. The closest bank is two hours away in Clatskine Oregon. It is lovely little town, but a long drive for a little cash! The other banks have ATM service, but the $4.50 service fee is a bit much for my tastes, I might have mentioned that problem before...

One thing we do is, shop locally and get a cash back on our debit cards for a bit of spending cash in our pockets. But today we had none. Since we had a bit of shopping to do, we thought that it would all work out until we learned that of the stores where we shop at, only two offer cash back. We needed a set of ice cube trays and a washing frame for baseball caps. so we dropped by the department store in Long Beach. This is when we learned they do not offer cash back when you use a debit card. No problem, except now what?

So we went a bit further down the peninsula to the grocery to check on another item on our list, bulk organic tea. Nothing like it on the shelves, which I had suspected and I was not in any way disappointed in this market, it is a great little store. What they do have is great meat and we were blessed to find a flank steak and stew beef on the markdown rack! Sometimes the best meat is found with a reduced price. So we bought both.

Always check the mark down rack for meat bargains.
Yes, this was marked down by 67%...
I like to season flank steak before I freeze it. Then it is a quick meal at the ready. I pull it out in the morning to thaw in the refrigerator until it is time to grill and then I get to turn the rest over to my own personal grill master....

Freeze your meat in the marinade, then just thaw and grill.
Here is a quick and easy marinade to freeze your steak in, it is not too sweet and you can add additional seasonings when you grill. 

1/4 c molasses
2 T red wine vinegar
1 t garlic salt

Stir together, pour 1/2 of the mixture over each steak in a freezer bag. Knead the steak to coat well with the marinade, flatten the steak in the bag, remove air and seal. Freeze until needed. 

Having meat all ready to grill and someone ready to be the designated grill operations expert, is one of the easiest dinners you can make for your family and honestly my secret weapon!

The one thing we did not find was a baseball cap frame. So I did a little hand wash using what I had at home and it turned out fine, take a look.

How to Wash a Baseball Cap and Keep the Shape, at home:

Hand wash in a small basin, rinse well. 


Use a bath towel to wrap the cap in, taking care to preserve the shape of the bill, and bill the cap portion with excess toweling to keep the basic shape. The goal here is to "wick" off the water into the toweling. 

Stretch the cap over a plastic bowl that fits the inside of the cap, this may be different from cap to cap. Take care to shape the bill and allow to dry. 


That it, simple really and not hard at all.

Have a great day!

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:
homestead blog hop @ not so modern housewife
our simple homestead blog hop @ on the homefront
full plate thursday @ miz helens
0

Virus Buster Chicken Soup, perfect for the upcoming virus season

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 am out of commission for the next few days with a serious head cold  Influenza. From the original posting date, it looks to be about 2 years since I/we were down with a virus. Right now I feel as energetic as the big guy that washed up in our weekend storm! 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!
While we do not have this particular soup in the freezer, we are stocked up with lots of homemade food to make things a bit easier for my dear hubby as he takes the reins of the kitchen. 
I hope it does not come to your home, but just in case it does, this delicious soup might help. 

Virus Buster Chicken Soup


Apparently, our T-cells needed some aerobics, because one or the other of us, has been ill with the fall of 2014 upper respiratory virus for the last 6 weeks. As we talked about it, we realized that we lost the last of the good weather and our last scheduled vacation week to this silly virus.

This was the summer of work around the home and the ongoing virus.......we never got away.

With my dear husband down with this pesky thing, it is time to get serious with healing from the inside out. He does not seem to be getting much better, or worse will relapse the minute he gets up to get something done. Of course for him, "getting something done" means hauling composted horse manure to the garden or chopping another cord of wood............

A rich and "good for what ails you" chicken soup
Virus Buster Chicken Soup

"Uhmmm, honey. Please come and sit down, let me bring you a bowl of chicken soup."

While I must say this is not a cure, it is curative, as all homemade chicken soup is.

This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences.  I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.

Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants
makes a lot!

12 chicken (bone in) legs
fresh filtered water, about 2-3 quarts
1 large stock pot

12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
reserved bones

3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste

4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas

Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.

Cooks Wisdom:  After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.

Mean while:
Bone broth with a carcass and some raw chicken feet, chicken feet make the difference!
Bones make the best broth.

In the bottom of a clean large stockpot, place the reserved bones and the chicken feet.  Add the garlic, ginger and bay leaf.

Cover this group of ingredients with a stainless steel collapsible vegetable steamer.  The goal is to continue to extract the goodness of the bones and yet keep them separate from the soup.

Add the leeks, onion, pepper and celery.

Bring to a boil, reduce heat simmer for an additional 1-2 hours.

Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!

bone stock, chicken soup, virus buster sup
Jewish Mother Style Virus Buster Chicken Soup!

When the soup has simmered the second time, add the carrots and green beans. Cook until tender.

Add reserved chicken meat, taste for seasonings, adjust if needed.

By the way, this is delicious soup, even if you don't have a virus.....

*chicken feet can be found at most large Asian markets

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!


4

Comforting Rice Pudding, perfect for the upcoming virus season

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 am out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

Comforting Rice Pudding

When the cold and flu season hits, comfort foods are in need. Homemade, delicious, and soothing. Today that is going to be a simple rice pudding with raisins. Also, a great way to use up rice, leftover from a nice meal, that (ironically) you cooked for your family before you got a cold!

Creamy rice pudding, use brown or white rice for a delicious dessert.
Baked Rice Pudding

Simple and Comforting Rice Pudding
350-degree ovenhistorical recipe by nature, thanks given

2-3 c cooked rice ( we had brown rice cooked and ready to go in the fridge)
1/2 c raisins

2 1/2 c milk

1/2 c sugar
1 t cinnamon
1 t vanilla
3 eggs
dash salt

nutmeg for grating over the top of the custard

Begin by preheating your oven and setting up a water bath. Decide which dishes you will use for the recipe, one for the pudding and one for the water bath.

Water bath baking is not difficult, and yields a creamy dessert every time.
Easy to make water bath, for oven baking.

Place one inch of hot tap water in the bottom of the water bath dish, and set into the oven while the oven heats.

This will keep the water hot and ready to receive the pudding dish.

Heat milk over medium-low heat until scalded, small bubbles will appear around the edge of the pan, but the milk will not be boiling.

Evaporate milk is convenient and makes a great dessert.
 I usually start with a can of milk and add fresh milk to equal the amount needed. I like the richer texture that the evaporated milk gives custard.
The gentle steam rising lets you know it is about ready for use.

In a large bowl, beat eggs, sugar, and spices.



 It looks like it is time to get out the rum and make more vanilla extract.





Whisk or using a hand mixer slowly temper the eggs with the hot milk. Pouring the hot milk into the eggs in a thin stream, whisking or mixing continuously.

 This is easy to do if the hot milk is transferred back to the measuring pitcher. This trick works well, your custard will be smooth.

Continue until all milk is mixed in. Stir in rice and raisins. Dust top of pudding with nutmeg.


Set the pudding dish into the water bath.


Bake 50-60 minutes or until done in your oven.

Let cool and serve with a whisper of whipped cream!

Enjoy!

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

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


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

2

Roasted Garlic Soup, perfect for the upcoming virus season

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 am out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

Roasted Garlic Soup

Yesterday was a stock day. I had a bag of bones in the freezer and a crock-pot at the ready to work hard for me all day, while I played. The ending result was a gallon of rich chicken stock. While looking through one of the books, I decided upon this simple yet delicious soup.

Take This Dish and Twist It

Roasted Garlic Soup
adapted from:  Take This Dish and Twist It
by:  George Duran

2-3 heads of garlic (full bulbs)
2-3 t olive oil
2 T butter
1/2 c finely chopped onion
2 t paprika
1/2 t ground cumin
4 c rich chicken stock
sea salt
snipped fresh parsley
Garlic Croutons - see below, you can make these while the garlic roasts.

Preheat oven to 400 degrees. Cut the top off garlic, wrap in foil leaving the cut edge exposed. Bathe the top with olive oil. Roast 30 minutes, set aside to cool.

Gently squeeze garlic cloves from the head, separating the head if needed to make it possible for the garlic to slip free of the skins. Slice the garlic, if desired.





While the garlic is roasting, you can make the Garlic Croutons.


Assemble the soup:

Melt the butter in a large pan, over medium-low heat. Add onion and cook slowly for 5-8 minutes, or until the onion is soft and translucent, do not brown. Add stock, paprika and cumin. Bring to a boil, add garlic, reduce heat to simmer, simmer for 15 minutes. When using homemade stock, check for/and adjust salt.


Serve with snipped parsley and the croutons.

Roasted Garlic soup, delicious and so good for you with lots of garlic.
Roasted Garlic Soup.

Makes 4 servings

Croutons

4 slices sandwich bread, crusts trimmed
1 T olive oil
1 clove garlic, crushed with the back of a knife.


Warm oil over medium heat, add garlic and cook until garlic is brown, remove and discard. Add bread, increase heat to high, gently cook and stir until bread is coated with the garlic oil and golden brown. Remove to cool to paper toweling.


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

4

Wordless Wednesday, Alice Waters Swiss Chard Gratin

Wordless Wednesday. Recipe for Alice Waters Swiss Chard Gratin.

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!
0

Ham Bone Soup with Beans Sweet Potatoes and Kale

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…

There is nothing like a good pot of soup, especially when you flavor it with a delicious ham bone. When there is ham for dinner we use every last part, including the bone. In my childhood home, a ham bone always meant a pot of Ham and Beans along with cornbread for supper. This was not often, however, as beans were not a favorite of my Mother.

In this house, we eat a lot of beans. In soups, in the main dish, as a side dish, and in our salads. You will find many bean recipes peppered throughout the recipe categories. You will also find them in some of our dessert recipes. One recipe I enjoy is called Pork and Bean Bread. You start by pureeing a can of pork and beans. It is delicious and when I make it, I always think of my Mother, as she is the one who found the recipe and made it often.

Soup is also a blank canvas and a perfect time to cook with what you have. This soup is from that process. We loved it and the leftovers will freeze beautifully for future lunches and dinners. It will also make a great casserole of Baked Soup and Biscuits!

Easy to make Ham and Bean Soup with Sweet Potatoes and Kale.
Ham Bone Soup with Beans Sweet Potatoes and Kale

Ham Bone Soup with Beans Sweet Potatoes and Kale
by the seat of my pants

1 meaty hambone
1 pound of white beans, presoaked or quick soaked
1 large onion, diced
2-3 ribs celery diced
1 16 oz can small diced tomatoes with the juice
3 bay leaves
3 cloves garlic, chopped
1 T dried thyme leaves, crushed
2 t salt
several grinds of pepper

2 large sweet potatoes, peeled and cut into 1-inch cubes
1/2 bunch kale, ribs removed and diced

Place bone in the bottom of a large stock pot, add beans through pepper along with 8 c. water. Cover and bring to a boil, reduce heat to simmer and cook until beans are tender 2-3 hours.

To test, remove one bean, let cool. Pinch the bean between your thumb and forefinger. If cook through, add sweet potatoes and kale, simmer one additional hour.

To serve, remove ham bone from soup, ( the bone and meat will be hot,,, ) carefully remove the meat from the bone, dice and return to the soup pot. Taste for final seasoning.

Easy delicious ham bone soup.
Dinner is served!

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 forOur 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
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
the homestead hop @ floyd family homestead
foodie friday @ rattlebridge farm
6

Brandied Cranberry White Chocolate Quick Bread, naturally sweetened and whole grain

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…

Baking with whole grains is still new to me, but I have become a true believer that whole grain baked goods are simply delicious! Pure white chocolate and cranberries are a natural pairing.  The cranberries will need time to drink up the brandy, you can do this step ahead by letting them rest at room temperature overnight or use the microwave method below. You might want to get those cranberries ready now, you will want to make this delicious loaf of bread, to share with family and friends. 

whole grain fruit sweetened quick bread with cranberry white chocolate and pear
Brandied Cranberry White Chocolate Walnut Dessert Bread

Brandied Cranberry White Chocolate Walnut Quick Bread
by the seat of my pants
350-degree oven

1 c dried cranberries
2-3 T brandy

2 c whole wheat flour - we use pastry grind Spelt
1 t salt
1 t soda

1 large golden pear - we used a bartlett
2 c whole pitted dates
1/3 c oil
2 eggs
1/3 c water
1 T vanilla

1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar - chopped
1/2 c chopped walnuts - if desired

easy to make whole grain fruit sweetened quick bread
Delicious! Start to finish.

Warm cranberries in the microwave until hot, pour brandy over, stir well, let cool. You want the cranberries to drink up the brandy, when they have, complete the rest of the recipe!

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

Core the pear (do not peel, you won't notice the peel in your finished bread). In a food processor, combine the pear, dates, oil and eggs. When smooth (there will be small pieces of dates), pour over the flour mixture along with the water and vanilla. Mix until there are no dry pockets and no wet spots. Fold in the cranberries and white chocolate.

Turn batter into a 9X5 inch loaf pan, sprinkle walnuts over the top, press lightly so they will stick after baking.

Bake 40-45 minutes or until tests done in your oven.

Let cool in the pan 15 minutes, turn out and cool completely. Wrap in parchment paper and let rest 24 hours before slicing. You may freeze for future enjoyment!

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:
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
the homestead hop @ floyd family homestead
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
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Baked Soup with Biscuits

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 I am visiting a multi-user site like Pinterest, it becomes fairly easy to know who the author of a recipe is, by the photograph. As cooks, we learn and that learning creates a style or quality to the food we create. That quality is then reflected in how our food looks.

Because we tend to do, what we do repeatedly, for better or worse, our style is set. One of the things I do is make soup, that is more vegetables and meat than broth. No matter how hard I try to have a light brothy soup, it is more like a stew with all the vegetables and meat. I also usually fill the biggest pot in the kitchen, making plenty for the freezer.

What is a set in her ways cook supposed to do?

Here is one idea, make Baked Soup with Biscuits.

This is especially handy for those busy, busy times when everyone is hungry and there are a million other things to get done also, like laundry. Or relaxing and getting caught up on how the day went. Or even just taking a moment for yourself. 

A super easy dinner of oven baked soup and biscuits.
Baked Soup and Biscuits
Baked Soup with Biscuits
by the seat of my pants
425-degree oven

3-4 c homemade soup, a thick, meaty soup with lots of vegetables works best

Homemade Easy Drop Biscuits:

1 c self-rising flour - you will find my recipe here.
2 T full fat mayonnaise
1/2 c shredded cheese - if desire
1/2 c milk

Cut mayonnaise into flour until mixture resembles coarse crumbs. Stir in grated cheese. Add milk and mix only until moistened.

Easy drop biscuit dough over homemade soup, baked until golden brown.
Soup and biscuit dough ready for baking.


Pour soup into a 2 qt baking dish, drop dough into 4 mounds on top of the soup. Bake in preheated 425-degree oven for 25-30 minutes or until biscuits are golden brown and the soup is bubbly.

Easy and delicious, baked soup and biscuits, dinner is served!
Dinner is served!

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:
celebrate it @ the freshman cook
friday favorites @ condo blues
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
the homestead hop @ floyd family homestead
foodie friday @ rattlebridge farm
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