Powered by Blogger.

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.


0

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

1

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

1

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
0

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
0

Catsup and Mustard Baked Beans, a slow cooker recipe

reaattleWelcome 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…

Beans are a common food in our household. My husband, in particular, enjoys them often, and often they are served as a side dish with a sandwich. We enjoy having the convenience of homemade bean dishes ready to go, stored safely in the freezer. For the most part, I have always made beans with some sort of meat for flavoring, but more and more I wanted to make beans that are just as delicious without meat. And through an inspired moment, I think I have found a way!

Honestly, I had originally soaked these beans for another recipe, and the timing was wrong to follow through with that plan. And yet, I had these beans soaked ready to go...

Remembering that I did, in fact, want to try to make beans without meat, I came up with adding a bit of summertime to the beans and it was perfect, just what I had been looking for. Who knew such a small amount of these common foods could make all the difference? I hope you try them, they are so good! I have another batch in the slow cooker right now.

Catsup and Mustard Baked Beans, a slow cooker recipe. Meatless and vegan.
Catsup and Mustard Baked Beans.

Catsup and Mustard Baked Beans
by the seat of my pant

1 pound navy beans, soak overnight or use a quick soak, drained well
1 large onion, cut 3 thin slices from end, leave the remaining onion whole, mince the slices
1 T salt
2 T molasses
6 T sugar
1 T Ballpark mustard (simple yellow mustard)
2 T catsup
3 1/2 - 4 c boiling water*

Catsup and Mustard Baked Beans, a slow cooker recipe. Mince part of the onion, leaving the rest whole.

Place beans in the bottom of the slow cooker, add the whole onion piece, scatter the remaining ingredients evenly over the top. Add water, cook on low for 8 hours or until tender.

Catsup and Mustard Baked Beans, a slow cooker recipe. Cook a pot of beans weekly.

* Depending upon your slow cooker, you will need up to 4 cups of water. However, if the beans are to "soupy" when cooked, turn the cooker up to high and allow to cook until the sauce has thickened to your liking.

Catsup and Mustard Baked Beans, a slow cooker recipe. Cook a pot of beans weekly.
Catsup and Mustard baked beans, the perfect side dish.

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:
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
create bake grow gather @ shabby art boutique
pretty pinterest party @ the whole serving
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
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
6

Wordless Wednesday, White Bean Soup with Cilantro Broth



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 04.12.17 @ wordless wednesday

0

Smoked Paprika 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…


Smoked Paprika Vinaigrette. Make your own salad dressings, easy and delicious.
Smoked Paprika Vinaigrette over sliced cucumbers.

Salad dressing used to be pretty much the same old trio, you know the one, ranch, Italian and thousand island. Our refrigerator was much like eating dinner out, "and which dressing would you like on your salad this evening, ranch, Italian or thousand island?" 

Not anymore.
Smoked Paprika Vinaigrette. Make your own salad dressings, easy and delicious.
Best Dressed, a book full of delicious salad dressings and salad combinations.

I had the opportunity to check out Best Dressed, from the library. And what a great book! It is going on my wish list. The best part of this book is that is as much a guide for enjoying salads of many different vegetables, as it is, a recipe book. Delicious suggestions are offered on ways to mix and match the different dressings to various vegetables. Like I said, going on my wish list...

When I make a new salad dressing, the first offering is always a very simple dish. This allows one to taste the combination of ingredients used in the dressing and get a clear understanding of the true flavor of the dressing. From there, anything goes, and do I have plans for this one! But today, what I offer is a simple dish of sliced cucumbers and a drizzle of this ruddy dressing. I hope you give it a try...

Smoked Paprika Vinaigrette. No more bottled salad dressings!
Smoked Paprika Vinaigrette over cucumber slices.

Smoked Paprika Vinaigrette
adapted from: Best Dressed
makes approximately 1 1/3 c

1 large clove garlic - remove the green germ in the center - see photo below
1 t salt
fresh ground pepper
2 t honey
3 T sherry vinegar
1 small shallot, minced finely
1 t Dijon mustard
4 t smoked paprika

1 c olive oil or avocado oil

Smoked Paprika Vinaigrette. No more bottled salad dressings!
Remove the green germ stem, it imparts a hot flavor according to the authors of Best Dressed

Mince the garlic into a very fine pulp. Combine remaining ingredients through in a screw-top jar, shake well to combine, add oil, shake again.

Refrigerate until serving.

Remove from the refrigerator 30 minutes before serving to allow olive oil to melt. Shake well before serving on salad 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:
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
cookbook countdown 16 @ cookbook countdown
tickle my tastebuds tuesday @ loris creative creations
hearth and soul @ apriljharris.com
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
create bake grow gather @ shabby art boutique
pretty pinterest party @ the whole serving
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
2

Sunday Supper Suggestion, Poached Fish in Thai Coconut Curry 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!

We have been enjoying more fish in this house. Now that does not seem like a unique statement in any way except that for most of my years, I have not been a fan of fish. Give me some tartar sauce with my order of Fish and Chips and I thought fish was good, delicious even. But I don't think that really counts, there is so much more to enjoying fish than the occasional order of Fish and Chips.

Now my husband enjoys fish, a lot. He could eat it several times a week and does when he makes up a batch of tuna salad for sandwiches. Because of his enjoyment of fish, I am on the look out for more fish recipes and creative ways to serve it. I came across this dish on Alaska from scratch, and adapted it to our kitchen pantry.

Poached Fish in Thai Coconut Curry Sauce
Poached Fish in Tahi Coconut Curry Sauce

Poached Fish in Thai Coconut Sauce
adapted from Alaska from scratch.
serves 2 or 3

2 T olive oil - divided
12 oz fresh spinach
1 small onion, diced
1 large clove garlic minced
1 T red curry paste (we started timid, with 2 teaspoons, but will use more next time)
1 1/2 - 2 c chicken broth - use the full 2 c if you would like of a broth, instead of sauce
1 14 oz can coconut milk - we used lite
1 t sugar
4 fish fillets - we used 1 pound of pollack fillets
1/4 c cilantro, plus more for serving
1/2 half of a lime juiced, cut second half into wedges for serving
salt and pepper to taste

Hot cooked rice OR our favorite rice

Using 1 T oil saute spinach until wilted, remove from skillet and set aside.


Add remaining oil and saute the onion and garlic, do not brown, Add curry paste, broth, coconut milk and sugar, bring to a boil, reduce heat and simmer to reduce by about half. Taste and season with salt and pepper.

Season fish fillets with salt and pepper, slip into the coconut milk broth, Spoon sauce over fish, cover and poach until done. Take care to not overcook the fish.

Divide the reserved spinach on serving plates or shallow bowls, place fillets over spinach. Quickly stir cilantro and the lime juice into the coconut sauce. Stir well, divide between the plates.


Garnish with additional cilantro and lime wedges.

Offer rice on the side.

Our Favorite Rice:
Add 2 chopped carrots when cooking 1 cup of rice (white or brown) per package directions. When rice is cooked, immediately stir in 1 c frozen peas and 1 can well-drained corn.

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
good morning mondays @ darling downs diaries
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
tickle my tastebuds tuesday @ loris creative creations
hearth and soul @ apriljharris.com
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
create bake grow gather @ shabby art boutique
pretty pinterest party @ the whole serving
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads

2

Pesto Chicken and Rice with Baby Potatoes, fast and easy in your EPC!

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

Last fall we decided to plant potatoes in large deck pots in our backyard. We learned two things; first, deer do not eat potato plants, and second, we needed to start earlier! We did reap a small harvest, enough for one meal and as such I made the best of it.

Earlier I had made a delicious rice and potato dish in our EPC and I thought about that combination again, when we harvested our little potato crop. This one pan meal was everything I had hoped it would be, and the best part is that your favorite pesto gets to be the center of attention.

Pesto Chicken and Rice, with Baby Potatoes. Made easy in your EPC!
Pesto Chicken and Rice with Baby Potatoes.
We love pesto in this household, and I have made many different varieties. Scattered among the posts, you will see recipes for Carrot Top Pesto, Basil Pesto, and a Parsley Garlic and Almond Pesto. I have also made a delicious radish top pesto, and one day I will share the recipe, it is really good!

Pesto Chicken and Rice is not only easy, it is a great meal that can easily be changed up, with different pesto. Perfect for those days when you want delicious and easy.

Pesto Chicken and Rice
by the seat of my pants
serves 4-6
Pesto Chicken and Rice, with Baby Potatoes.

1 1/4 c brown rice
1 1/2 c stock, bone broth or water
1 t salt
1/4 t garlic salt
fresh ground pepper
1/2 small onion, diced
6-8 chicken thighs, cut into large chunks
2 c small (waxy) baby potatoes or chunks of larger potatoes

1/2 c pesto of choice

Place rice through potatoes into the EPC, stir to mix well. Fasten lid, and cook 18 minutes at high pressure. Let pressure drop naturally for 20 minutes. Carefully remove the lid.

Pesto Chicken and Rice, with Baby Potatoes. Another delicious (and easy!) EPC meal.
Pesto Chicken and Rice with Baby Potatoes. 

Fold in pesto, 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 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
whats for dinner @ the lazy gastronome
good morning mondays @ darling downs diaries
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
tickle my tastebuds tuesday @ loris creative creations
hearth and soul @ apriljharris.com
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
create bake grow gather @ shabby art boutique
pretty pinterest party @ the whole serving
weekend potluck @ mommys kitchen

3
Back to Top