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Our "DKB" Style Super Seeded Daily Bread, whole grain and delicious! With Updates.

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…

You can find countless posts on this blog where I have shared my attempts and developments of a whole grain bread delicious enough to be our daily bread. And while I have actually posted recipes where I stated this was our daily bread, and it was at the time, I continued to work and improve upon what we were eating to finally come to this recipe.

Our Dave's Killer Bread Style Super Seeded Daily Bread.

Not only were there recipes changes, but changes in equipment as well. And looking back I now realize that no matter what I thought I knew then, I know so much more now! We enjoy a bread that is moist, not too heavy and full of nutrition. This is a large recipe making 4 loaves, but it is enough of a process that not even I would bother with this much work to only make a single loaf. I'm not lazy, but I do try to do as much as I can, in any process.

I have asked my husband, do you like this bread and bless his heart he proceeds to give compliments and while they are always nice to receive, what I gently tell him is that I am looking for constructive criticism. His only response is, "it's really good", which speaks chapters to me because he is my main taste tester and the one I cook for!

Our Dave's Killer Bread Style Super Seeded Daily Bread.

With this bread tucked away into the freezer waiting, we can always eat well, no matter which meal we are enjoying. This bread makes great sandwiches or toast and is the perfect "raft" for pulled pork or a hot meatloaf sandwich. Plus the dough accepts raisins, diced cheese or even sauteed golden onions (well drained) when being shaped into loaves for the final rise, giving additional variety to your bread.

Our Dave's Killer Bread Style Super Seeded Daily Bread. Whole grain and delicious!
Our Daily Bread, a Dave's Killer Bread Style Whole Grain Loaf. 

And if the above does not impress you, just know that I take slices of this bread out to an injured duck who has taken comfort in our yard while she heals a broken leg. She loves it!

If using a stand mixer, you will need one that has the capacity and strength to knead up to 12 cups of flour/grain. If not, you will want to knead by hand and consider that your exercise for the day...

Please note, this is a 3-day process, for soaking, mixing and baking. 

UPDATE: As I continue to work with this dough and I find ways to improve the texture (always my hardest part of bread baking is achieving the perfect texture.) My latest lesson in bread making is the proper ratio of vital wheat gluten to pure whole wheat flour for a "springy" texture bread, just like the store brand! As I continue to learn, I will return and update as needed. In addition, I have eliminated the maple syrup and have doubled the honey, as honey helps prevent mold from forming. Thank you.

Our Dave's Killer Bread Style Super Seeded Daily Bread
adapted from years and years of baking!
makes 4 loaves

DAY #1
4 c very warm water
2 t apple cider vinegar
9 c whole wheat flour

1/3 c whole millet
boiling water

In a large bowl, combine the water, vinegar, and whole wheat flour. Mix well leaving no dry pockets of flour and no wet pockets of excess water. Cover with a lid, set aside to rest.

In a small bowl, add millet and cover with boiling water, cover if desired. Set aside to rest.

DAY#2
Check the two bowls, they should be fine. (that's it for today) Later in the day, you may see some "ferment" holes forming in the whole wheat bowl, this is nothing to worry about, do nothing.

DAY#3
Important: drain the millet, very well. If need be, after draining in a colander dump out onto a towel to absorb any excess water.

In the bottom of a very large bowl add the whole wheat and water mixture, drained millet and the following in this order:

1 generous c vital wheat gluten flour
1/3 c cornmeal
1/3 c flax seeds
1/3 c sunflower seeds
1/3 c chia seeds
1/3 c hemp protein powder OR hemp hearts
1/3 c lentil flour - see how to make lentil flour
1/3 c brown sugar

1/2 c honey
1/4 c oil - we like avocado oil
4 t salt

1c rolled oats
up to 1 c cooked brown rice OR quinoa
2 T yeast
additional whole wheat flour if needed

oat bran for shaping into loaves

Begin kneading, only adding more flour if the dough is so sticky it will not leave the sides of the bowl.

Note: this is a sticky dough overall, but you will be able to tell the difference between wet sticky and a dough that is coming together as desired in the kneading process.

Knead 15-18 minutes. Remove from the mixer bowl and place in a very large oiled bowl. Place in the oven with the oven light on (for warmth) let rise 1-1/2 hours until doubled. Fold down dough, return to the oven for a second rise, approximately 1 hour.

Our Dave's Killer Bread Style Daily Bread.

To shape into loaves, fold down dough.

Our Dave's Killer Bread Style Daily Bread.

Turn out onto a large surface sprinkled (heavily) with oat bran. Divide into 4 pieces for standard loaves, or smaller pieces as desired.

Our Dave's Killer Bread Style Daily Bread.

Shape into loaves and place into prepared pans, return to the oven for the final rise, approximately 45 minutes.

Remove loaf pans from oven, preheat oven to 350-degrees.

Our Dave's Killer Bread Style Daily Bread.

Place dough pans into the oven and bake 35 minutes for standard loaves or until done in your oven. Adjust baking time for smaller loaves as needed. When the loaves are done, let rest in the pan for 1 minute, then turn out onto racks or cotton toweling to cool completely before wrapping to store in the freezer.
Our Dave's Killer Bread Style Daily Bread.

Enjoy!


PS, here are our duck friends, enjoying a dinner of bread and fresh water. The Drake always stands "guard" while she eats. Her leg has healed enough to now hobble. When she has had her fill and no longer hungry, only then will he eat. After a bit of a rest, they fly away until they return and I can offer food to help her continue to heal.


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
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
create bake grown and gather @ shabby boutique
pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farm
art of homemaking @ strangers and pilgrims
modest monday @ modest mom
hearth and soul @ apriljharris.com
grandmas house @ grandmas house diy
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
good morning monday @ darling downs
16

Smashed Antipasto Olive Relish.

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 think I got my first computer in about 1999, and if we all remember the printer paper was in a heavy box. Printers used paper that was boxed for a continuous feed and was perforated to tear easy. Tearing took place between the pages and along the side (where the little holes were punched out so that the paper could be fed over a wheel as the printing took place.) of each piece of paper.

I worked in Accounts Receivable at the time, and we were allowed to take those sheets that fed through the printer between print orders. So I did. It is this paper that I used to print off recipes from the internet. And now some 15 years after printing this recipe, I am making Smashed Antipasto Olive Relish. I can see the little print date on the lower right-hand side of the printing, which served to bring back many memories!

I must have printed hundreds of recipes, during those first years of reading recipes over the internet. I guess the thought of finding it again when it was time to make it never occurred to me. A few years ago after packing these many sheets of printed recipes with me from home to home, I decided to take a close look at what I had been packing around for so many years! Most became recycling, but others were saved because they still caught my attention. This is one of those, one of the keepers.

And now I give to you this relish...it goes without saying that this would be wonderful with cold meats, on a sandwich or with a salad. The leftover brine would also make a great marinade for chicken or pork.

Smashed Antipasto Olive Relish, chop, mix, chill, enjoy!
Smashed Antipasto Olive Relish

Smashed Antipasto Olive Relish
adapted from: Yahoo Food! - Nick Sundberg
makes 1 pint

1 16oz can black olives, drained
1 thickish slice onion, minced - we used red onion
1 rib celery, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves
1/2 c vinegar - we used cider, but feel free to use white wine vinegar
1/4 c water
2 T olive oil

Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, refrigerate overnight before using.

Should keep well for approximately 2 months, but my guess is, it won't last that long!

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!


0

Sunday Supper Suggestion, Lemon Cheesecake with Lemon Curd and Blueberry Sauce

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!

For the longest time, I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be a good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.

Bless his heart, just for the record, it is always the skinny ones........

Lemon Cheesecake with Blueberry Sauce.
Lemon Cheesecake with Blueberry Sauce

But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.


Lemon Cheesecake with Lemon Curd and Blueberry Sauce
by the seat of my pants
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter


Cheesecake:
3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon


1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.

Beat cream cheese until smooth, beat in sugar, salt, and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of the bowl, mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with blueberry sauce.


Enjoy!

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

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

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

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 #SundaySupperSuggestion.
0

Chicken and Onions baked with Rosemary, Toasted Crumbs and Parmesan Cheese

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…


Sometimes when we cook, the ingredients are the recipe. I would suspect that this is exactly how all food was cooked in many kitchens for many years. Food based on what you held in your pantry or had just harvested from the garden or while out hunting. That coupled with frugal ways, led to some great dining experiences.

While this might not be considered gourmet, it is very very delicious and we shall enjoy it again when cooking from our pantry. I hope you give it a try or use it as a starting point for your own journey of cooking with what you have. Take a chance, life is delicious! PS, this dish is great served with sweet potatoes baked in their own jackets.

Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. Delicious and easy oven meal.
Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. 

Chicken and Onions baked with Rosemary, Toasted Crumbs, and Parmesan Cheese
by the seat of my pants
350-degree oven

2 large onions, peeled and cut into 3 thick slices
6 chicken thighs
1/2 c light cream, milk, broth or white wine
2-4 sprigs Rosemary
garlic salt and pepper
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...

Place the onion slices and the chicken thighs into a large flat baking pan.

Arrange the Rosemary sprigs evenly, drizzle with the cream.

Season with garlic salt and pepper.

Cover with the dry bread crumbs and sprinkle with Parmesan Cheese. Bake for one hour, or until done in your oven.
Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. Easy, one pan dinner!

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:
foodie friends friday @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
create bake grown and gather @ shabby art boutique

0

Wordless Wednesday, Blueberry Breakfast Cheesecake


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 suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.19.17 @ wordless wednesday
0

Poached Rhubarb

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 a fondness for certain foods. I don't think they are used often enough in the average American diet and because I am usually a champion of the underdog, I will try and come up with an exceptional recipe using these foods. On that list is my personal favorite, the rhubarb plant.

Rhubarb is gaining in popularity once again and for good reason. Once established it is hardy, and produces food for you, year after year, just like a good friend. Rhubarb is also easy to grow, or some would have you believe. Not me, however. I have struggled for the last 5 years (or more, some of these plants came from another home of mine...) to get this rhubarb bed going. But I must confess, the green thumb in this family belongs to my dear husband.

How to Poached Rhubarb. Delicious on it's own or as a sauce over cake or ice cream.

I prefer crimson rhubarb because it is pretty. In the garden and in any recipe once cooked. But never you mind all that, if I am offered green stick rhubarb cooked up in any recipe, I will enjoy every bite of it. Rhubarb pairs well with many other foods, making it a natural for any home gardener.

One recipe I return to time and time again is this poached rhubarb. The recipe is offered with a range of sugar, so that you may make this and use it for different serving needs. When served as a poached fruit, I use the smaller amount of sugar. Cooked this way rhubarb makes a wonderful breakfast along with a slice of toast and a spoonful of vanilla yogurt. As a dessert sauce or the actual dessert itself, I use the full amount of sugar listed. Keep in mind that rhubarb is tart, and that tartness won't be covered over with sugar, the sugar will enhance the tart flavor deliciously!

How to Poached Rhubarb.

I hope you enjoy this as much as I do. This is made a couple of times a month in our kitchen.  While I call this poached, this original source calls the method steamed, and it is, with nothing added during the initial process. This is a very easy recipe, mostly hands-free (no stirring) and really delicious!

How to Poached Rhubarb. Easy hands-free double boiler method!

Poached Rhubarb
adapted from:  A Cake Bakes in Brooklyn
equipment needed: a double boiler or adapt by using one pan sitting inside a larger pan

1 qt sliced rhubarb (about a pound or so)

1/2 - 3/4 c sugar
1/4 t soda
dash of salt
1/2 c boiling water

Fill the bottom pan 1/3 full of water, fit the top pan on top. Add the rhubarb to the top pan, cover. Bring the boiler to a boil, reduce heat to simmer, and let rhubarb steam for 20-30 minutes, or until tender. Do not stir, or you will end up with rhubarb sauce....

When the rhubarb is tender, combine the sugar, soda, salt and boiling water. Stir until dissolved, gently pour over the steamed rhubarb. Cover and steam an addition 2-3 minutes. Carefully pour or spoon cooked rhubarb into a serving bowl, and let cool completely.

How to Poach Rhubarb. Perfect over Gingerbread or any cake of your choice!

Makes approximately 1 quart of poached rhubarb. Which is wonderful over Gingerbread, especially from Miss Edna Lewis!

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:
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friends friday @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
create bake grown and gather @ shabby art boutique
1

Sunday Supper Suggestion, Raw Asparagus and Spicy Dunk!

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

One of the items on our food pyramid is raw. Right along with protein, complex carbohydrates, healthy fats, fruits, and vegetables, is another category - raw.

Raw does not have to always be a salad, and it is best if it is not. Salads while delicious can become boring. So mix it up a bit and put out something different for the family to crunch on. Give thought to any and all vegetables your family might not like cooked (turnips as an example) on a tray with a dunk or a dip and see what happens. It is not unusual for a raw vegetable to be sweeter than the cooked version.

Tonight I stirred together a simple "dunk" and added some fresh asparagus. It doesn't have to be this combination. You can add anything to the base and get a custom flavor for your family. We liked this one and will mix it up again.....

Raw Asparagus and Spicy Dunk
adapted from: what we had on hand.....

Raw Asparagus Spears with a Spicy Dunk for dipping.
Asparagus Spears with a Spicy Dunk!


Snap the tough ends off enough asparagus for your family, I would suggest 6-8 spears per person. Let soak in tepid water for a few minutes (5 minutes or so) for the dirt and sand to sink to the bottom of the water. Carefully lift out, drain on cotton toweling to dry.

For the dunk:

Mayonnaise
Sour Cream
Something Else, we used Sweet Thai Chili Sauce, but please use what your family will enjoy.


I used about 2 T of each ingredient, mixing well. This was just right for the two of us. Increase as needed for your family.

Place the smooth dunk in a small bowl, and surround it with the fresh asparagus.

Next time I might try equal parts mayo, sour cream, honey, and mustard......

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friends friday @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
create bake grown and gather @ shabby art boutique
3

How to make Dandelion Salve.

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

In our quest to remain self-sufficient we try to learn something new every day. In some cases, it is a reminder of what we recall our parents doing or accomplishing, but it remains a lesson none the less.

With so many folks returning to a do it yourself lifestyle, there is a wealth of new information to read, review and use.  That coupled with our own desire to do it ourselves, gives us new adventures to enjoy, like making our own salve and health care products. Plus this is a great activity to make this summer with your youngsters, from the picking to the washing to the actual salve making, they can be of help along the way.


We have a nice crop of dandelions all around us. And while we did not plant them, it seemed like a good idea to do something with them. I had noticed a salve recipe I thought would be fun to try, and for some reason, we are noticing more of those aches and pains that some older folks speak about......

First, you will need to gather the flowers. Then snap off all of the stems, you only want the flower top. From there a quick wash in cool water. It is easy, fill a sink, drop in the flowers, swish, swish. Scoop the flower tops from the water (leaving dirt and debris behind in the water) and let drain in a colander. Spread out on a towel roll up gently and let the toweling absorb the excess water. Unroll the towel and let the flowers dry completely.

When your flowers are dry, place them into a glass jar, pack down if need be and cover with olive oil. Cap and set aside in a cool dark spot to rest for about 3 weeks. You will know the oil is ready to work with, it will be the color of the dandelions and the flowers themselves will be dark and shriveled. Pour the oil and the flowers into a mesh sieve, let drain over a large bowl or measure cup.

At this point, you may use the oil.

But which recipe? Many recipes called for more oil than I have and might ever have because one never knows how many flowers can and will be harvested. As I continued to read each recipe, the ingredients are almost identical with only small variations from recipe to recipe.

At that point, I decided to go with parts instead of standard measurements. Recipes given in parts are perfect for any amount of the main ingredient you have on hand, and for this recipe, the main ingredient is the infused oil.

Once you have decided on a recipe using parts, the only decision that remains is whether it is parts by measure or parts by weight. The choice is yours.


Dandelion Salve
adapted from: many different recipes and a touch of folklore

2 parts infused oil
1 part coconut oil
1 part bees wax pellets
1 or 2 drops of orange or lavender oil - I did not use, the natural aroma is rather pleasant.

Gently heat the infused oil, coconut oil and bees wax over very hot (but not boiling) water, a pyrex measuring cup works well to sit in the pan of water.


NOTE:  The wax pellets will be the last ingredient to melt.



When the wax has melted, remove from heat, let cool slightly, add scented oil if using. Pour into a storage jar, let cool completely. Label and use.


In our household, this salve is used for sore muscles, dry skin, etc. Plus it is great for dry feet and the prevention of athlete's foot itch, and yes that applies to us ladies also!


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:
pintastic party @ the whole serving
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
wasteless wednesday @ skip the bag
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill

2

Wordless Wednesday, Root Beer Float Punch Bowl!



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 suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.19.17 @ wordless wednesday
0

Cucumber Parsley Salad with Feta

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…

Cucumber Parsley Salad with Feta, perfect with anything grilled or spicy!
Cucumber Parsley Salad
This is a simple and tasty salad. The bonus is that it can be made year-round because English cucumbers and parsley are readily available. I think it is fair to say that parsley is not given a fair shake in the food world. It is sooo nutritious., plus the herby flavor is mild yet delicious. 

I have wondered from time to time if the reason folks don't consider parsley a serious ingredient is from seeing it year after year as a garnish on their dinner plate when eating out. That garnish has a purpose, parsley chewed after a meal, sweetens the breath.....but today we are making a wonderful salad with it!  

Hope you enjoy this salad as much as I do. It has a refreshing and cooling quality that goes great with anything spicy or grilled.

Cucumber Parsley Salad
Serves 3 - 6 depending upon other menu choices

1 large English style cucumber
1 bunch parsley, washed, "dried" and chopped
1 small piece red onion equal to 1/4 c diced, or 2 scallions sliced thin
1/3 - 1/2 c crumbled feta cheese
2 T lemon juice
3 T olive oil
garlic salt and pepper to taste










Chop the parsley, I use a food processor, but use the method you prefer!














Dice the red onion and soak in ice water until the ice cube melts, to soften the flavor. Drain and pat dry.

Wash and remove peel in a zebra stripe pattern.
Cut lengthwise into quarters, then slice 3/4 inch thick. 

Cucumber Parsley Salad with Feta, perfect with anything grilled or spicy!
Combine all vegetables in a large bowl, add lemon juice, 
olive oil and the garlic salt and pepper to taste.
Toss well, chill 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!


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

this post shared with:
weekend cooking @ beth fish reads
weekend potluck @ mommys kitchen

pintastic party @ the whole serving

4

Sunday Supper Suggestion, Cheddar Cheese Drop Biscuits!

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!

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the firmer cheese does not melt and run out of your biscuit!

Well you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425 degree oven

1 c self rising flour
2 T full fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Over mix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

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!


Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
weekend potluck @ mommys kitchen

pintastic party @ the whole serving
2

Wordless Wednesday, Naturally Fermented Ginger Ale!


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 suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.05.17 @ wordless wednesday
4

Maple Balsamic 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…

Making your own salad dressings is not as complicated as I had thought it might have been when I first decided, no more bottled salad dressing for us. And of course I should have known, but that is what usually comes to the forefront of our thinking when we make a change until we realize that all the generations that ate before us, did not eat complicated food, just healthy food.

Salad dressing is in that category. The important thing to remember about salad dressing is that it is meant to bring the flavors of all those healthy vegetables together, rather than being the main flavor in the salad.

This one is piquant, easy and easily made from pantry staples.

Maple Balsamic Vinaigrette, easy pantry recipe.
Maple Balsamic Vinaigrette

Maple Balsamic Vinaigrette
by the seat of my pants
makes 1 cup

1/2 c oil - we generally use a 50/50 ratio of olive and avocado
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared dijon or spicy brown mustard
salt and pepper to taste

Maple Balsamic Vinaigrette, easy pantry recipe.

Combine all ingredients in a screw-top jar or vessel. Shake well.

Maple Balsamic Vinaigrette, easy pantry recipe.

Drizzle over fresh salad greens and vegetables.

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:
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
grandmas house we go @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
crate bake grow and gather @ shabby art boutique
pintastic party @ the whole serving
foodie friends friday @ wine lady cooks

4
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