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Sunday Supper Suggestion, Savory Meatballs in Paprika Pear 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 had a lovely dinner tonight, Savory Meatballs Glazed in Paprika Pear Sauce. It might seem like an odd combination, but it is quite delicious. The meatballs contain a tasty mix of minced parsley, raisins, and Parmesan. But when this dish comes together on your plate and you enjoy the all the flavors presented, no one stands out. 

We served the meatballs over brown rice and enjoyed a salad on the side. A perfect dinner, well balanced in flavor and easy on the cook, definitely could be a weeknight dinner. I used a Bosc pear, but next time it will be a Bartlett. For me it is hard to beat a Bartlett pear, they are always juicy and delicious. 

Savory Meatballs Glazed in Paprika Pear Sauce, delicious and easy enough for weeknights!
Savory Meatballs Glazed in Paprika Pear Sauce
Savory Meatballs Glazed in a Paprika Pear Sauce
adapted from: The Farmer's Cookbook, from America's Farm Kitchens

1 pound lean ground beef
1/2 c minced onion
1/4 c raisins, finely chopped
1/4 c minced parsley
1/4 c Parmesan Cheese (finely grated)
1 thick slice bread
1 egg
3/4 t garlic salt
1/2 t salt
fresh ground pepper 

1 1/4 c beef stock - divided
1 T butter
1 T lemon juice or cider vinegar
1 t sugar or honey
1 small bay leaf
2 t paprika
2 t cornstarch

1 or 2 pears, quartered, cored and sliced again lengthwise

Pour 1/4 c stock over the bread to soften, break apart with your hands, add ground beef through fresh ground pepper. Mix well, shape into 20 meatballs.  

Making meatballs for Savory Meatballs Glazed in Paprika Pear Sauce.

Melt butter in skillet, add meatballs, brown on one side, gently turn over and brown other side. Combine remaining stock with lemon juice, sugar, bay leaf, paprika and corn starch. Stir well, pour over meatballs, cover and simmer 15 minutes. 

Savory Meatballs Glazed in Paprika Pear Sauce, ready for the pears.

Remove cover, turn up the heat to high and bring to a boil, reduce heat to simmer. Add pear pieces, spoon sauce over pears and meatballs. Simmer uncovered until sauce is thickened. Serve with brown rice or your choice of 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!


Look for more suggestions, by searching #SundaySupperSuggestion.

2

How to Can Rhubarb from the Garden

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…

How to can Rhubarb, from your garden or purchased at Farmer's Co-op. Delicious and ready to eat from your won pantry.
Canned Rhubarb, ready for pantry storage.

I have never canned rhubarb before. My usual method from past years is to freeze it in 1 inch slices as I pick it. Once the growing season is over, I then packaged the rhubarb into one pound (approximately 4 cups) packages. My usual (and favorite) way to cook rhubarb is to steam it into a delicious compote. With freezer space being in short supply as the year moves along, it seemed a better idea to can the rhubarb. With that thought, there was only one thing to do, pull out the trusty Ball Blue Book.....

And with that decision, it looks like I will have ready to eat rhubarb right in my own pantry.

The instructions are straightforward and adaptable to use for how much harvest or any amount purchased,  you might be working with. We had 3 quarts from this harvest.


How to Can Rhubarb
from: The Ball Blue Book















How to can Rhubarb, from your garden or purchased at Farmer's Co-op.

Wash, dry and slice rhubarb into 1 inch slices

Measure rhubarb, for each quart add 1/2 - 1 cup sugar (I used the smaller amount, it was more than enough "sweet" for me!)

Combine and let stand 3-4 hours to juice

When ready to process:

Place filled canning kettle; covered, on stove to come to a boil. You want this ready for the filled jars of rhubarb.

In a large pan, bring the rhubarb mixture to a boil, boil 1 - 2 minutes.

Carefully spoon into jars, divide syrup into jars evenly.

Important note: the jars will not be filled to usual 1/2 inch head space. Jars did fill completely when processed and the fruit cooked. (I was concerned when I placed the jars into the canner.....)

How to can Rhubarb, from your garden or purchased at Farmer's Co-op.

Seal jars with flats and rings, process 15 minutes for pints or quarts.

How to can Rhubarb, from your garden or purchased at Farmer's Co-op.

Let cool completely, remove rings, wipe jars clean if needed. Using 6 quarts of raw rhubarb produced 5 pints canned rhubarb for the pantry.

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!

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sew it cook it craft it @ sew historically
0

Wordless Wednesday, Savory Salty and a little bit Sweet Pan Roasted Pecans!


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.

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wordless wednesday 07.26.17 @ wordless wednesday
2

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.

But fair warning, I am not easily done with improvements.....when I work on a recipe, and it is good as well as edible, I am happy. But I want wonderful, so check back often, this bread recipe will continue to be updated and if you have any insights from your own kitchen, please share with us all, but leaving a comment. Thank you.

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.   In addition, it goes without saying that if your family does not like any one of the ingredients, feel free to leave it out and/or substitute more oats or seeds, in its place. This may make the final flour needs change a bit, but bread has never been an exact science, probably what I enjoy about it!

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

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

UPDATE: You can skip the soaking of the millet if you wish, and simply add it with the other dry ingredients. I found the soaking did not change the texture, which is quite crisp. You may also eliminate the millet if so desired by your family.
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

UPDATE:  If you are baking in very warm weather, check for fermentation, if you smell the unmistakable smell of fermentation, place in refrigerator or a cool and dark corner.

Check the two bowls, they should be fine. (that's it for today) Later in the day, you may see some holes forming in the whole wheat bowl, take a sniff, if you do not smell anything but the smell of water and flour, 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 golden flax seeds
1/3 c sunflower seeds
1/3 c chia seeds, mixed with 1 T water, set aside until the seeds have absorbed the water.
1/3 c hemp protein powder OR hemp hearts
1/3 c lentil flour - see how to make lentil flour - you may leave this out if desired.
1/3 c brown sugar

1/2 c honey
1/3 c oil - we like avocado oil
4 t salt

1c rolled oats
Note: I only add these if there is some in the fridge. - you may leave this out.

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 15-25 minutes. Important Note Regarding the kneading process: When the dough is left to rest in the mixer bowl, if it flattens out into the bottom of the bowl, it is not kneaded enough and might need a bit more flour. Add 1/4 c flour and knead additional 5 minutes, let rest to observe any movement that looks like the dough is settling into the bowl (flattening). If none, now you are ready for the next step.

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
2

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
4

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 healthcare 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 beeswax 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 beeswax 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

4

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
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