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Carrot Raisin Banana Bread, whole grain and no refined sugar

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…


Carrot Raisin Banana Bread, whole grain and no refined sugars!
Carrot Raisin Banana Bread

I was trying to come up with a nice introduction to this recipe but failed. Which is a shame as this bread is not only healthy it is also super delicious! So I think it best to cut to the chase and simply declare,

You. Must. Make. This. Bread. Or. You. Wil. Be. Sorry!

Carrot Raisin Banana Bread
by the seat of my pants
350-degree oven

2 c whole wheat flour - we use Spelt berries, pastry grind
1 t salt
1 t soda
1 t cinnamon
1/2 t cardamom
1/4 t ginger

2-3 carrots - grated 
1 c raisins - chopped fine. (you may leave whole if desired)

2 bananas
2 c whole pitted dates
2 eggs
1/4 c oil

1/4 c water
1/4 c real maple syrup
1 T vanilla

Combine all dry ingredients in a large bowl, whisk to combine, set aside.

Combine bananas, dates, eggs, and oil in the bowl of a food processor, pulse to begin chopping action, when the mixture is clinging together, switch to full "on" and puree until smooth. The Mixture will be thick. 

Add grated carrots and raisins to the dry ingredients. Top with the date mixture, water, maple syrup and vanilla. Mix well, there should be no wet pockets of ingredients, nor any dry pockets of ingredients. 

Scrape batter into a prepared loaf pan. Bake 1 hour 15 minutes or until done in your oven. Let rest in the pan, 15 minutes, turn out onto a wire rack or cloth towel, let cool completely. Wrap in parchment and store 24 hours before serving. 

Carrot Raisin Banana Bread, whole grain and no refined sugars.
Carrot Raisin Banana Bread, whole grain with no refined sugars
Enjoy!

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

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

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

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
homestead blog hop @ not so modern housewife
simple homestead blog @ on the home front
full plate thursday @ miz helens
celebrate it @ freshman cook
friday favorites @ condo blues
foodie friday friends @ walking on sunshine
funtastic friday @ olives and okra
friendship friday @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
dishing it and digging it @ rustic and refined
whats for dinner @ the lazy gastronome
merry monday @ meatloaf and melodrama
tickle my tastebuds tuesday @ lori's culinary creations

12

Julia's Caesar over Mixed Greens, a non-traditional Caesar 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 quickly composed salad is not the recipe I am sharing, no not at all! Today's recipe is for the salad dressing that you see drizzled over the greens.

Julia's Caesar Salad Dressing, homemade and delicious, serve over mixed greens,
Julia's Caesar over Mixed Greens

It is delicious! 

Often when we enjoy a salad with our meals it is not a traditional salad in a recipe sort of way. For example, what you see over this platter of salad greens is a Caesar dressing, yet there are no croutons scattered over the greens, and it is more than just romaine lettuce.

A variety of greens is often on our table in salad form, and I have come to not only enjoy the fresh taste but crave a salad with such flavor and variety. This salad contained Romaine, Tuscan Kale, and Baby Spinach.

Juila's Caesar Dressing, homemade without the raw egg.
Julia's Caesar Salad Dressing

Julia's Caesar
adapted from: Dinner, A Love Story

1 large clove garlic, pressed or minced very very finely
8 anchovy fillets, mashed to a paste (about 1 T)
juice of 1/2 lemon (2 T)
2 T red wine vinegar
several grinds of pepper
1/4 c mayonnaise

1/2 c olive oil
1/2 c Parmesan Cheese,  finely grated (from the green can, is perfect for this)
salt if desired

Combine garlic through mayonnaise, whisk until smooth. Whisk in oil. Taste, add salt if desired.

Refrigerate until needed, drizzle over salad greens of choice.

I love serving avocado halves with extra dressing,
 for those that want a bit more dressing to enjoy!

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:
souper sundays @ kahakai kitchen
make it pretty monday @ the dedicated house
delicious dishes party @ walking on sunshine
homestead blog hop @ not so modern housewife
simple homestead blog @ on the home front
full plate thursday @ miz helens
celebrate it @ freshman cook
friday favorites @ condo blues
foodie friday friends @ walking on sunshine
funtastic friday @ olives and okra
friendship friday @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
tickle my tastebuds tuesday @ lori's culinary creations

8

Sunday Supper Suggestion, Family Favorite Macaroni 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!

Like most every other family, the macaroni salad we eat has evolved. I prefer a light dressing so that the individual components of the salad can shine through. This is a basic salad and can be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious!

Family Favorite Macaroni Salad
Family-Favorite Macaroni Salad

Family-Favorite Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped "bread and butter" style pickles
1 tomato, diced
1/3 c sliced black olives if desire

3/4 c mayonnaise
2 T Dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

You can also make this salad with cooked cheese tortellini.

Combine all salad ingredients in a large bowl.


Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
souper sundays @ kahakai kitchen
merry monday linkup @ meatloaf and melodrama



4

Terrific Turkey Soup with Lima Beans and Barley

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 been a bit quiet here on the peninsula. We were hit with a power outage on Friday, which was useful in showing us just how unprepared we are were for such happenings. The outage was caused by a vehicle vs. power pole encounter and fortunately, the driver was not seriously injured, but the same cannot be said of the power pole.....

Terrific Turkey Soup, a frugal recipe to get the most from your roast turkey.
Terrific Turkey Soup with Lima Beans and Barley
The outage lasted 8-10 hours due to a sub-station having to be shut down in order to make the repairs needed to the pole. And surprisingly about 10 minutes into the outage, is when we were instantly notified of our state of unpreparedness...

Power was out, but reading goes on!
Suffice it to say that our oil lamps are now filled with oil and or a new wick. We have a solar charger for our cell phones on constant charge and I love that our garage is quite cold, helping to keep everything cold and frozen until power was restored.

My annual Thanksgiving after Turkey Soup with Lima Beans and Barley, was in process when the outage began. The bone stock was already simmered and ready in the crock pot when the outage took place, It was easy to let it cool and proceed the next day with the rest of the recipe.

It is more of a process really, one where you break bones, add water and simmer for 8-10 hours. After that, you strain the stock into a large stock pot to make soup on the stove.  Only then do I measure anything, but it is pretty basic and delicious. And like all soups freezes perfectly.

Turkey Soup with Lima Beans and Barley, frugal use of that turkey carcass!
Turkey Soup with Lima Beans and Barley

Terrific Turkey Soup with Lima Beans and Barley
by the seat of my pants, made annually after Thanksgiving

1 batch turkey stock - see above
1 onion, diced small
4 ribs celery, diced small
4 carrots, diced into longer rectangles
2 red potatoes, diced i large pieces
1 t poultry seasoning
fresh ground pepper
2 c small white Lima beans
1/2 c barley

2 14-oz cans diced tomatoes plus water for each can

2-3 c turkey - diced to be added at the end
2 T red wine vinegar
salt for final adjusting of flavor ( I used a scant T for this large pot of soup)
additional fresh ground pepper, if desired
additional water if needed

Combine turkey stock through barley. Add the canned tomatoes plus a can of water. Bring to a boil, reduce heat and simmer until beans and barley are tender.

Add red wine vinegar, taste and adjust final seasonings, add diced turkey.

 Turkey Soup with Lima Beans and Barley, freeze for easy meals later!
Enjoy!

Another Thanksgiving enjoyed and now over.
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:
souper sundays @ kahakai kitchen
hearth and soul @ apriljharris.com
merry monday linkup @ meatloaf and melodrama
delicious dishes party @ walking on sunshine
homestead blog hop @ not so modern housewife
simple homestead blog @ on the home front
full plate thursday @ miz helens

8

Applesauce and Spice Chocolate Chip Cake

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 Applesauce and Spice Chocolate Chip Cake is delicious. This cake is also very stubborn! It is loaded with great flavor and lots of chocolate chips. Chocolate chips that sink to the bottom of the baking pan. In particular, a bundt pan, making it difficult to turn it out, in one piece.

Applesauce and Spice Chocolate Chip Cake

This is the third time I have baked this cake, and the first time I could get it out of the pan in one piece. The thing is, this cake is so good, I keep trying to get it right, and I finally did!

A broken cake is still delicious, but when I bake for family and friends, I want what I bake, to be attractive.

Looks are everything, in food. And while this cake is on the plain side, it is so big on flavor. It does not need a glaze or topping of any kind and honestly is moist enough to be enjoyed for days after the initial baking, making it perfect for those weekend family gatherings.

I knew I did not want to tamper with the recipe, so the only thing left was science. I thought about it and came up with a possible solution, and I am proud to say, it actually worked. I will move right on to the recipe and show you the solution as part of the journey to delicious cake.

Applesauce and Spice Chocolate Chip Cake, applesauce and spices baking into a chocolate chip bundt cake.
Applesauce and Spice Chocolate Chip Cake
Applesauce and Spice Chocolate Chip Cake
adapted from: noble pig
350-degree oven


1 stick butter, melted and set aside to cool
1/2 c oil
2 c applesauce
2 eggs
2 t vanilla
1 1/2 c sugar

2 1/2 c flour
1 T dry cocoa
2 t soda
2 t cinnamon
1 t cardamom
1 t salt
1/4-1/2 t ground cloves, if you love cloves use the larger measure
1/4-1/2 t fresh ground pepper, (don't leave this out), if you love heat, use the full measure

2 c chocolate chips

In a large bowl, combine the melted butter, oil, eggs, applesauce, vanilla, and sugar. Beat well with a wooden spoon.

Applesauce and Spice Chocolate Chip Cake, another wooden spoon, saucepan cake.

In a medium size bowl combine the flour, cocoa, soda, spices and salt. Whisk to mix well. Stir into the applesauce mixture, until smooth, with no dry pockets or wet pockets remain.

Prepare the bundt pan for baking, by buttering and flouring the inside surface. Using a ladle, add 2 ladles of the cake batter to the bottom of the bundt pan. Pick up the pan, tilt to evenly coat the bottom of the pan with cake batter. See photo below, left to right.

Applesauce and Spice Cake, easy removal in one piece, with this technique.

Stir the chocolate chips into the remaining batter in the mixing bowl.

Spoon the batter evenly into the bundt pan (Important: Do not pour, this might disturb the plain batter and allow chocolate chips to sink to the bottom of the pan.).

Bake 1 hour and 15 minutes or until done in your oven. This is one cake you will want to see some pulling away from the side of the pan, as evidence that it is completely baked. Remove from oven, let cool in the pan 15 minutes, carefully loosen edges from pan, turn out onto a wire rack or clean toweling to cool.

Applesauce and Spice Chocolate Chip Cake, fresh from the oven.

Let cool completely before Sprinkling a bit of powdered sugar over the top 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 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"
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
merry monday linkup @ meatloaf and melodrama
make it pretty monday @ the dedicated house
delicious dishes party @ walking on sunshine

14

Happy Thanksgiving, from our home to yours.

HAPPY THANKSGIVING!

We wish you family and friends around your table, 
delicious food upon your table and,
happiness in your heart. 


I would like to say thank you to everyone who drops by to visit and get a recipe or two. You make my day with your visits and your wonderful comments!

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

Thanksgiving Desserts for Families that don't like Pumpkin Pie

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 love pumpkin pie! Love it, and I could eat it year round. The only problem, I am the only one that does. This year I will forgo pumpkin pie and enjoy other options that I am baking for my family.

My husband prefers anything chocolate and/or cheesecake. For his Thanksgiving dessert, I am making a cheesecake. Plus we have some lovely blueberries in the freezer for a lemon blueberry sauce, to go with.

My daughter prefers Pecan Pie, so that is what I am making for her dessert, this Thanksgiving. Pecan Pie has become a tradition for her dessert request each year. Don't get me wrong, I am not about to pass up a slice of Pecan Pie (or any pie for that matter.....), but let's be honest it is not pumpkin....

My Son - in - Law is not a fan of pie, period. So I am making a cake for his Thanksgiving dessert. I know just the one, it has a touch of chocolate, a little spice, and stays moist. My guess is, every one of us will probably get in eating some of the cake.......


One Thanksgiving many years ago I made a selection of pies to offer my guests, two pumpkin pies, one sweet potato pie, and one carrot pie. It was fun to try the different flavors, side by side.

I like having a selection of desserts when we have guests, and Thanksgiving always includes guests. Especially now that we live on the peninsula, even when the kids come home, they are guests.

If you have the same dessert story or something even close, I have a few suggestions for alternative desserts you might want to serve, in place of pumpkin pie.

Carrot Pie, differently delicious! From Family Circles, Best of the Best series.
Refreshingly different and delicious Carrot Pie
This Carrot Pie was a Family Circle Magazine, Best of the Best Recipe. And it is delicious. A different spice mix from pumpkin pie, it is not only delicious but a refreshing change. Fortunately, carrots are available year round! I have been making this pie for over 20 years.

Nova Scotia Cream Cake, blueberries and sour cream teamed up in a delicious cake to serve to guests.
Nova Scotia Cream Cake
Nova Scotia Cream Cake. That is about all I need to say except, this contains blueberries, sour cream and a crumb crust on the bottom, and it is delicious. This dessert cuts like a cheesecake and is full of fruit.

Cranberry Bliss Bars, homemade and delicious.
Cranberry Blis Bars, yes just like the coffee house!
Cranberry Bliss Bars, need no real introduction, but I will say that this recipe adapted from Top Secret is better than the coffee house version, because you make them yourself! These bar cookies need no further bragging (they are so good!).

Pear Creme Pie, pears, spice and a delicious (non-dairy) creme filling.
Pear Creme Pie
This Pear Creme Pie was such a pleasant surprise. I had never used pears in a pie before, and once I made this pie, I thought "what took you so long?", it is that good! Plus this is a non-dairy dessert if you need that option, for one of your guests.

Brown Butter and Fruit Skillet Cobbler, fruit cobbler with a tender brown butter cake topping.
Brown Butter and Fruit Skillet Cobbler
This Brown Butter and Fruit Skillet Cobbler is so easy to make, but the brown butter flavor is divine. This is perfect as is or with a small scoop of ice cream while it is still a bit warm from the oven. Kids, in particular, will love this dessert.

I hope you give these delicious desserts a try, if not this Thanksgiving, the next time you have family and friends at your table.

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:
full plate thursday @ miz helens

4

Tangy Cranberry with Thyme 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…

Salad dressing is one area I have wanted to take control of in the kitchen. While I love the convenience of a purchased bottle of dressing, it is expensive and honestly has ingredients I don't cook with in my own home. The solution is to keep a couple of different kinds of homemade salad dressing in our refrigerator. This is just as convenient as store bought, but made with ingredients we prefer.
Cranberry with Thyme Vinaigrette over mixed greens and Feta.
Cranberry with Thyme Vinaigrette with Feta over mixed greens.

I have been a lover of creamy blue cheese dressing my whole life and I could go on eating that as my only salad dressing for the rest of my life. But I don't always have a wedge of blue cheese in the fridge and the time has come to branch out. I actually started making homemade salad dressing a few years ago, but now in our new home, it is the only way to go. I will always love a creamy blue cheese dressing, but I have been pleasantly surprised at how much I enjoy a good vinaigrette.

This Tangy Cranberry Vinaigrette is perfect to drizzle over salad greens, then top with a sharp creamy cheese such as Blue Cheese or Feta. And as I have learned, cheese on top of the salad is just as delicious as in the dressing.....

Cranberry with Thyme Vinaigrette, tangy and delicious.
Cranberry with Thyme Vinaigrette


Cranberry with Thyme Vinaigrette
by the seat of my pants

2 - 3 T dried cranberries
3 T water
1/4 c red wine vinegar
2 T honey
1/4 (rounded) t thyme - crumbled

1/2 c olive - olive or avocado
1/4 t salt
pepper, 2-3 grinds

Chop cranberries until finely minced. Combine minced cranberries water vinegar honey and thyme. Bring to a boil, cover, set aside to cool.

Combine cooled cranberries with remaining ingredients in a screw-top jar or other tight lidded container, shake well before serving. Refrigerate leftovers.



Tangy Cranberry and Thyme Vinaigrette goes with a wide variety of salad greens, for a delicious salad.
Kale, Romaine, and Spinach with Tangy Cranberry and Thyme Vinaigrette.
Our winter salad greens have become a delicious medley of Tuscan Kale, Romaine, and Baby Spinach. The Tuscan Kale was a wonderful surprise, it is tender and delicious in a tossed salad.
The more we experiment with various leafy vegetables in place of salad greens, the more we enjoy a 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 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:
full plate thursday @ miz helens
homesteader hop @ floyd family homestead
homestead blog hop @ not so modern housewife
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
merry monday linkup @ meatloaf and melodrama
18

Sunday Supper Suggestion, Truffle Oil Mustard Chicken with Apricots

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!


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…

Truffle Oil Mustard Chicken with Apricots
Truffle Oil Mustard Chicken with Apricots

The other day we were shopping to find planters and "whatnots" for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way, pretzels are delicious dipped into this stuff!

But let's get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard (see above)

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown the other side, add apricots, reserved syrup, and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

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. 

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
foodie friday @ rattlebridge farm



0

Grilled Polenta with Fried Eggs and Tomato Sauce

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was not sure this meal would warrant its own story line, but then again, why not?

We do not have leftovers in this house. Possibly because I don't use that term. Any food, raw or cooked is the makings of a new meal. Even if it is simply warmed up and served in the exact same way it was presented the first time around.

But usually, I make something completely different from whatever we have on hand. However this is important, I don't want to add to it, I want to use it up. Leftover leftovers, is not the goal. Having simple recipes that are quick to simmer up, helps also. Case in point, this Grilled Polenta with Eggs and Tomato Sauce. For example:

We had the remaining polenta from another meal in the refrigerator. I had already pressed it into a loaf pan*, knowing that it would be grilled before serving, the next time around. It could have been a simple side dish for any meal, but I wanted to use the suggestion found in the original recipe and try it grilled and served with eggs.

We love eggs and tomatoes together.  I knew I would enjoy a tomato sauce over the polenta for our breakfast. In the past, I have made the very simple (yet very delicious!) Marcella Hazen's Tomato Sauce with Onion and Butter. I will tell you right now, this is a perfect recipe. All the ingredients are pantry staples, so you can simmer this up any time you want tomato sauce. Put these two recipes together and you get,
Grilled Polenta with Feied Eggs and Tomato Sauce, delicious for any meal.
Grilled Polenta with Fried Eggs and Tomato Sauce

Grilled Polenta with Fried Eggs and Tomato Sauce
by the seat of my pants

1 loaf pan of cooked Polenta with Beans and Vegetables, refrigerated overnight to firm and set up
1 recipe of Marcella Hazen's Tomato Sauce with Onion and Butter
olive oil and butter
3-4 eggs
Seasoning for the eggs, as desired
Parmesan Cheese if desired

Slice polenta, brown in a cast iron skillet in equal parts olive oil and butter (start out with 1 T of each). Turn and brown the other side.

Remove slices to serving plates.

Fry eggs as desired, arrange on plates with the eggs.

Spoon tomato sauce over the polenta slices.

Pass Parmesan Cheese at the table for those that desire.

Enjoy!

*Note:  it would be easier to press the warm polenta into a flat pan and then cut squares for grilling. The slices cut from the loaf shape were a bit fragile.

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
full plate thursday @ miz helens
homesteader hop @ floyd family homestead
homestead blog hop @ not so modern housewife
foodie friday @ rattlebridge farm
6

Creative Gift Baskets from your kitchen, put together a gift basket for those you love!

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…

Today we are offering something a bit different. Let's talk about Gift Baskets. Gift baskets are fun to receive, and they are just as fun to make. You can make a gift basket for a loved one or to simply say thanks. Keep in mind you don't necessarily need an actual basket, this is the perfect opportunity to get creative and use what you have available. Vintage items make great containers for food gifts.

Creative Guide to great gift baskets, homemade from your kitchen!
Creative Gift Baskets, put together a gift for those you love.

Gift baskets are easy to tailor to the individual you are gifting. For the food lover, a large basket containing several selections both sweet and savory is a wonderful gift.  A larger basket with many selections is the perfect size for a family gift. And a smaller basket with a couple of selections is the perfect thank you gift.

Gifting delicious food is always a good decision. Commercially prepared gift baskets are big business and for the actual food in the basket, very expensive. You can make a much better basket and it will be made with delicious homemade food that you know the recipient will enjoy. Here are a few suggestions from our kitchen.

Here are a few suggestions for sweet treats to fill your basket:

Pretzel Toffee
Pretzel Toffee

Toffee

Salted Candied Pecans

Homemade White Chocolate Peanut Butter 

Homemade Chocolate Syrup
Homemade Chocolate Syrup

Here are a few suggestions for savory treats to fill your basket:

Baked Crackers and Cheese
Dijon Mustard with Truffle Oil
Dijon Mustard with Truffle Oil

Flavored Vinegar with Peppers and Onion

Pickled Green Beans
Pickled Green Beans

Jars of Happiness

Here are a few suggestions for pantry ingredients to fill your basket:

A simple and Delicious Dry Rub for Meat

Puffy Cheese Noodles
Puffy Cheese Noodles

Homemade Bay Leaf Seasoning

Coconut Granola with Almonds
Coconut Granola with Almonds

Gingerbread and Ginger Snap Cookie Mix
Gingerbread and Ginger Snap Cookie Mix

Here are a few suggestions for specialty items (refrigerated) to fill your basket:

Potted Gouda Cheese Spread

Peppers for Cold Meats - Auguste Escoffier
Peppers for Cold Meats - Auguste Escoffier

Naturally Fermented Ginger Ale
Naturally Fermented Ginger Ale

Vegetable Bouillion

Famous Cheese Spread, from The Pantry Restaurant in Portland OR.

Have some fun and make a wonderful and delicious gift basket for those you care about!

Enjoy!

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

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this post shared with:
friday favorites @ condo blues
weekend cooking @ beth fish reads
full plate thursday @ miz helens
homesteader hop @ floyd family homestead
homestead blog hop @ not so modern housewife
foodie friday @ rattlebridge farm
16
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