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Sunday Supper Suggestion, Maple Cornbread Muffins

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!

Maple Cornbread Muffins, from Horn of the Moon Cookbook."recipes from Vermont's renowned vegetarian restaurant", author Ginny Callan.

I am not a vegetarian, haven't even considered it. But I am a child of the 60's having grown up in Marin County California, and as such, I am attracted to ideas or ideals of a different nature. Having been exposed to the colorful world around me at a very impressionable age, I came away with what I consider to be the best of it all. Vegetarian cookbooks seem to fall into that category, for me; a carnivore.

Also, they usually have great whole grain baked goods and main dish recipes that are full of vegetables. Both of these items, using more whole grain and eating more vegetables, are on my goal list and I hope to become an accomplished cook for all things whole grain and of course lots and lots of vegetables, the fountain of health!

This was another cookbook I was able to pick up for a song, at the local thrift store. The recipe that caught my eye right away was the, Maple Cornbread Muffins. We had these for breakfast this morning, along with bacon and eggs. The maple flavor is mild, but it is a good recipe for a mostly whole grain baked good sweetened with a natural sweetener.

Best of all these are really good, but they are especially good with raspberry jam! While I try very hard to make a recipe exactly as written the first time, I can tell you that my next batch will be 100% whole grain.

They would also be great along side a bowl of soup, chili or a salad.

Maple Cornbread Muffins
adapted from: Horn of the Moon Cookbook
400 degree oven

1 c whole wheat pastry flour
3/4 c all purpose flour (you may use 100% whole grain if you wish)
2/3 c cornmeal
1 T baking powder
1/2 t saltMaple Cornbread Muffins, for Sunday Supper Suggestion.2 eggs
1/3 c real maple syrup
3/4 c milk ( I almost forgot this ingredient, you can tell; it is not in the photo!)
1/2 c butter - melted and cooled

Whisk together all the dry ingredients in a large bowl. Beat eggs, syrup and milk together, beat in butter. Combine wet and dry ingredients.

Spoon evenly into 12 prepared muffin tins. Bake 20 minutes or until golden.

Makes 12.

Maple Cornbread Muffins, for Sunday Supper Suggestion.
Maple Cornbread Muffins.
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
whats for dinner @ the lazy gastronome
good morning mondays @ darling downs
inspire me monday @ create with joy
the art of homemaking @ strangers and pilgrims
modest mondays @ the modest mom
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris creative creations
homestead blog hop 133 @ not so modern housewife
to grandmas house we go @ grandmas house diy
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
foodie friday friends @ wine lady cooks
create bake grow gather @ shabby art boutique
pinterest party @ the whole serving
12

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta Cheese and Chopped Almonds

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 made the Smoked Paprika Vinaigrette I knew it would take well to an assertive vegetable, to make a delicious knife and fork salad. I started thinking about flavor combinations that would marry well and the end result sould be simply delicious and based upon our leftovers, I think I found it!

Green beans are wonderful in a salad, for this recipe when I went to the freezer to get what I thought might be the last package of green beans left from our garden in Vancouver, I was sadly caught by surprise. There were no more packages of our homegrown beans. Yet I still wanted to make this salad, so I had to make a trip to the market. 

Since I was going to use our own green beans right from the freezer, I purchased whole frozen green beans and continued with my salad journey. The good news is that you can use frozen beans without thawing or you could use fresh. I have made my other favorite green bean salad with frozen beans and due to this, I can say with experience, the end results will be remarkedly similar. With that, on to the salad!

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta Cheese and Chopped Almonds. Use fresh or frozen green beans!
Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta Cheese and Chopped Almonds.

Blistered Green Bean Salad with Smoked Paprika Vinaigrette, 
Feta Cheese and Chopped Almonds
by the seat of my pants
serves 4-6

1 pound green beans, fresh or frozen - if using frozen do not thaw
olive oil
garlic salt
fresh ground pepper
1/3-1/2 c large chunks of Feta Cheese
1/4 c whole almonds*, coarsely chopped

Toss the green beans in olive oil until lightly coated. Place in single layer on a large baking pan and broil until blistered and there are golden streaks or spots on the beans, 10-15 minutes or until done in your oven.

This salad was made with frozen green beans! 
Broil until lightly brown and the skin is blistered.

Remove beans from the oven, let cool on the pan. Arrange on a serving platter, season with the garlic salt and fresh ground pepper to taste. 

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta Cheese and Chopped Almonds. The perfect first coarse or side dish.

Drizzle the Smoked Paprika Vinaigrette over the top, add the Feta cheese and chopped Almonds. Serve immediately. Refrigerate any leftovers, let come to room temperature, to serve. 

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta Cheese and Chopped Almonds. Delicious!

Enjoy!

* When I bring home the big bag of almonds from the store, I place them on a large flat pan and roast until they have that golden brown smell, let cool and then store in a jar. This step always adds great flavor to our food and snacking.

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:
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
foodie friday @ rattlebridge farms
create bake grown and gather @ shabby art boutique
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
good morning mondays @ darling downs
inspire me monday @ create with joy
the art of homemaking @ strangers and pilgrims
modest mondays @ the modest mom
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris creative creations
homestead blog hop 133 @ not so modern housewife
to grandmas house we go @ grandmas house diy
souper sunday @ kahakai kitchen
12

Wordless Wednesday, Coffee and Beer Braised Pulled Pork


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 04.26.17 @ wordless wednesday
0

Toffee and Walnut Oatmeal Cookies, another freezer cookie dough 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…

Toffee and Walnut Oatmeal Cookies. Whole grain goodness in cookie form!
Toffee and Walnut Oatmeal Cookies.

Here is another delicious oatmeal cookie that can be baked all at once or divided for freezer storage and enjoyment later. This cookie is very simple in its ingredients list, making it an easy choice for any well-stocked pantry. There is something utterly charming about the simple flavors of brown sugar and walnuts combined in a crunchy cookie. I hope you give these cookies a try and enjoy them as much as we do. 

Toffee and Walnut Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
1 1/2 c brown sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.

Combine and whisk together:
1 1/2 whole wheat flour - whole wheat flour works very well in these cookies!
1 t soda

3 c Oats

Beat flour mixture into the butter-sugar mixture.

When smooth, reduce beater speed and add the oats. Mixing gently until oats are mixed in evenly.

Divide into 4 parts, wrap, label and freeze for future cookie baking. If you prefer, you will find an excellent tutorial here on the original post.

Toffee and Walnut Oatmeal Cookies. Another freezer storage cookie dough recipe!

To bake, remove a portion of the cookie dough to soften and defrost. Cut into 12 equal pieces (if pieces are square in shape, gently pinch the corners in!) Bake in at 350-degrees for 12-14 minutes or until done in your oven. Let cook a moment, then carefully remove to cool on a wire rack or cotton toweling.

Toffee and Walnut Oatmeal Cookies. Whole grain, freezer storage cookie dough recipe.
Toffee and Walnut Whole Wheat Oatmeal Cookies!

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
hearth and soul @ apriljharris.com
wasteless wednesday @ skip the bag
homestead blog hop @ not so modern housewife
to grandmas house we go @ grandmas house diy
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
foodie friday @ rattlebridge farms
create bake grown and gather @ shabby art boutique
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
10

Sunday Supper Suggestion, Pear Creme Pie

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!

Pear Creme Pie, with a whole wheat crust (also dairy free).
Pear Creme Pie

This pie is delicious! I have taken the liberty to give it a slight rename, from Pear Pie to Pear Creme Pie. It does not have any cream, but like many pies from years ago in frugal times, sugar and eggs formed a creamy filling when combined with fruit. And this pie is no exception.

The pie is enhanced with a whole wheat pie crust, which gives the rich (but not too sweet) filling a crunchy, and nutty contrast in taste. You may add a bit of whipped cream or ice cream if you like, but this pie is also wonderful, plain.

Pear Creme Pie.

It is suggested that you use Bosc pears, when I went to the market there were beautiful Bartlett pears, and that is what went into this pie. Something tells me that any ripe pear could be used for this pie, and probably has, through the years.

I had never heard of Pear Pie, but I am glad I found the recipe.

Pear Creme Pie
adapted from:  tasting spoons
450-degree oven

1 9 inch crust, for a whole wheat version, look here.

4 large pears, peeled and sliced
3/4 c sugar
1/4 c flour
1 egg
2 t vanilla
dash salt

1 1/2 T butter, cut into small pieces

cardamom or nutmeg to sprinkle over the top - if desired

Place pear slices into pie crust.

Combine sugar, flour, egg, vanilla and salt. Beat until creamy. Spread mixture over the surface of the pears in the pie shell. Dot with butter. Dust the top of the pie with cardamom or nutmeg if desired.

Pear Creme Pie.

Bake in a preheated 450-degree oven for 10 minutes, reduce heat to 350 and bake 30-45 minutes or until golden and done in your oven.

Let cool completely before serving.



Enjoy!

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

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

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

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
whats for dinner @ the lazy gastronome
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
hearth and soul @ apriljharris.com
wasteless wednesday @ skip the bag
homestead blog hop @ not so modern housewife
to grandmas house we go @ grandmas house diy
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
foodie friday @ rattlebridge farms
create bake grown and gather @ shabby art boutique
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
10

How to make Whole Wheat Self-Rising flour, for your homemade pantry.

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 did not come around to eating whole wheat and whole grain baked goods easily, it was a long slow crawl. For years I would purchase whole wheat flour at the market, only to come home and bake something that I did not want to eat. Whole wheat flour once ground (and stored in warehouses) begins to oxidize and that oxidization process produces a bitter after taste. And while I enjoy a nice bitter finish on a glass of ale, I do not in my bread or even worse my cookies!

That bag of flour would then, go to waste...

Then one day I would once again be at the market purchasing good and healthy food for my family and once again a bag of whole wheat flour would go into the cart, and like any insane activity, I would repeat the above process. These times were never my proudest moments in the kitchen...

So I stopped.

Then finally, one day while taking a coffee break, I noticed a grain mill on Craigslist that fit my KitchenAid mixer. And it was only $20.00. Yep, only $20.00. Score, plus as it turned out, the seller was only about 6 blocks away. I took this as a meant to be moment. I called the phone number, gathered up the $20.00 and went to make a purchase that has changed the rest of my life. 

Seriously.

For the first time, my homemade whole wheat baked goods were not bitter. We began to enjoy more whole wheat and whole grain cooking and baking. I was surprised and quite proud of my whole wheat baked products. Because of the history, I had with using whole wheat flour from the grocery store, I never took much time to learn about whole grain baking. It can be as simple as substituting a small amount of whole wheat flour for part of the all-purpose flour called or in any recipe or it can be as detailed as you want your food and accomplishments to be. 

In the beginning, I was part of the first group, where I would swap out a portion of the all-purpose flour for whole wheat flour. At that point, I wanted to return to baking our bread. I then discovered that my KitchenAid would not stand up to the dough portions I was making without over heating and shutting down. I would like to state that my dough portions were not as larger as the owner's manual states the machine was designed to handle, this was troublesome, to say the least. 

And I must be completely honest and state that I have no patience for equipment that does not work to the capacity the maker states the item was designed to be use for. NONE. It might be a horrible fault that I behold, but I have it, and that is that. In the end, it served me better than I could ever have imagined. 

How to make your own Self-rising Flour. Whole Wheat baking has never been easier.

I started investigating different mixers that are used for bread dough. In that process I learned I was not the only home baker that gave up on a KitchenAid. So I put my mix up for sale, and purchased another mixer. Which now placed me in the position of not having a grain mill. So you know what that meant, I had to buy a grain mill. 

Because once you are bitten by the freshly ground, whole wheat flour, bug, there is no cure...

At first, this seemed like a lot of money to lay out, but I have an old saying that I try to remember, 
"pay the farmer or pay the pharmacy"
It has always made more sense to me to pay for food, instead of sick care. It is also more fun!

I was lucky however, I sold the KitchenAid with the grain mill attachment for a fair price to a young couple who were growing their own grain as part of their Masters program. They wanted the grain mill more than the mixer, but I let them know, that making a standard 2 loaf recipe from their own grain would be great fun with the KitchenAid. I also had a couple of cookbooks that I gave them that were specific to KitchenAid mixers. 

How to make your own Self-rising Flour. Convenient for whole wheat baking.

I chose a grain mill that offered a pastry flour setting, and I have to say, I have never looked back! I bake everything with the finer, pastry grind flour. Everything! Bread, cookies, cakes, cobbler toppings, everything. We are having a delicious time, experimenting with whole wheat baking. It took me a long time to get around to learning about and baking with whole wheat flour, but it was the best path I could ever have taken!

Some folks do not like abrupt change (we are those folks also!), if that seems to fit your self or your family, begin making self-rising flour with only 30% whole wheat flour, then on each batch increase the whole wheat flour and decrease the all-purpose flour, by one cup each, until you like the finished product. 

Here is a simple recipe, you get to make the decision about what type of flour you will use. You can see from the photo below, we did not start out 100% whole wheat. We started out at 30%, then went to 50% and since we had been eating more whole grains overall, the third batch is 100% whole wheat.

How to make your own Self-rising Flour. Increase the whole wheat flour with each batch, soon you will be a 100% whole wheat flour baker!

Whole Wheat Self-Rising Flour
adapted from:  King Arthur
makes 8 cups

8 c flour, divided - we use 100% Spelt, pastry grind flour
4 T baking powder
2 t salt

Place 7 cups flour into the bottom of a large bowl. In a one cup measure, place the baking powder and the salt, fill with the remaining cup of flour, add this to the large bowl, and mix in completely. It is important to make sure the salt and baking powder are whisked evenly into all of the flour. 

Store in a covered container, in a cool, dry area. You will enjoy using this flour in any recipe calling for self-rising flour. You will also find many right here, at OurSundayCafe.

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:
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
foodie friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
14

Wordless Wednesday, Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies, for Wordless Wednesday.

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 04.19.17 @ wordless wednesday

2

Chicken Baked with Peaches, Thyme and Dijon

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 I am the most tired, I can come up with the tastiest of dishes. Not always mind you, but often, thankfully! Based on preference and ease of storage, boneless, skinless chicken thighs grace our table often. By default, they are taken out to thaw for our supper. Having a specific recipe in mind is not always the case...

With that said out loud, I am pleased to offer this cooking method. It is simple, but often the simplest of ingredients combined make a great meal. This is also a perfect use for that last jar of sliced peaches that might still sit on your shelf from last years canning. Winter coming to a close sees us often taking the last jar from our shelves as well.

Chicken Baked with Thyme and Dijon. A delicious and easy oven meal.
Chicken Baked with Peaches, Thyme and Dijon.

Chicken Baked with Peaches, Thyme and Dijon
by the seat of my pants
350-degree oven

6-8 chicken thighs, depending upon size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard

Place chicken in a single layer in the bottom of a 9X13 pan. Season with the garlic salt and fresh ground pepper. Scatter the peach slices around the chicken.

Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices. Lightly crush the thyme and sprinkle over the top.

Bake 45-55 minutes or until done in your oven. This dish goes perfectly with Cilantro Brown Rice and Red Potatoes.  Both of these dishes are "walk away" easy. Allowing you to complete other chores or better yet, take a moment for yourself...


Chicken Baked with Thyme and Dijon. Easy and delicious, soon to be a family favorite.

Plus I wanted to share this tip with you. This is a perfect way to store your bottled condiments. Use a bit of egg carton to store upside down. This helps prevent watery mustard draining on your sandwich. Plus when the bottle is running low, it is easier to use it up!

Store your mustard, upside down! Try this easy "egg carton" tip. No more mustard water dropping on your sandwich.

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 monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
good morning monday @ darling downs
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
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 friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
8

Sunday Supper Suggestion, Italian Potatoes and Beans

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 like many others, relearning about and enjoying real foods, rustic food if you will. My favorite style of rustic food (after our own countries specialties, of course) is Italian. They are among the best in simple ingredients, cooked well and served with pride.


Everyone is familiar with macaroni and beans, and this rendition is none the less delicious!

This small dish of leftovers was all I could get a photo of.......

Cooks notes and possible words of wisdom:  While this was originally a soup, I was in search of a side dish and the flavors as well as the rustic nature were right there.  For a delicious soup, add more water, it is that easy.

Italian Potatoes and Beans
adapted from: Eat this it will make you feel better, by Dom DeLuise
serves 6-8

1 small onion, diced small
3 cloves of garlic, minced
2 ribs of celery, diced small
1 large carrot, peeled and diced small
1 T olive oil

6 medium potatoes, peeled -cut in half lengthwise, set 1 piece (1/2 potato) aside, dice the remainder in large dice
2 c chicken stock
1 c water - only if needed
2 cans canneli beans drained or your own homemade white creamy bean, drained well
1/2 t oregano
black pepper

for serving: Tomato Serendipity

In a large flat pan, saute the garlic and onion until wilted and fragrant.  Add celery and carrot, saute for a minute more. Add all of the potatoes and the chicken stock.


Bring to a boil, reduce heat, simmer until potatoes are tender.

Remove the large piece and mash well, return to the pot and stir into the broth. Add the beans, simmer additional 10 minutes. Stir in the oregano and fresh ground black pepper to taste.

If the pan sauce seems too thin, boil off a few minutes to thicken.

Italian Potatoes and Beans, your family will love this delicious side dish.

Serve with the Tomato Serendipity on the side for each to flavor as wanted.

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:
whats for dinner @ the lazy gastronome
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
good morning monday @ darling downs
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
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 friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
4
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