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Saturday… Enjoying a Full House. (Recipe for Italian eggs)

Posted in Food with tags on Saturday, March 27, 2010 by Becky

What a beautiful Saturday is this; we are enjoying four of my children’s friends visiting from another country.

I enjoyed making eggs for 12 people! A full table is a blessing that my husband and I  really love.

So…here is my recipe for this eggs…and yes, the recipe is mine!!

Italian Scrambled Eggs

For 6 people:

What you need:

12 eggs

4 small chopped tomatoes

1/2 cup of parmesan cheese (the real thing, please!)

1 tsp basil

salt

garlic pepper

1/2 tsp oregano flakes

olive oil

Steps to Follow:

UNO:

In a bowl batter the eggs, with salt and garlic pepper…

DOS:

In a pan heat some olive oil, and sauté the tomatoes with the oregano and basil.

TRES:

Add the eggs, and when you see them half cooked, add the cheese.

CUATRO:

Enjoy with some good coffee, and tosted bagels with cream cheese.

Of course, when you serve so many beautiful people...
you forget to take a picture..!!

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I recommend you to read this post,  Building Christian Character and Manners in Our Covenant Children @ Reformed Women.

And if you are in a mood of re-fashioning a skirt with a beautiful ruffle, a Contented Sparrow posted a how-to do it tutorial.

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Mamey

Posted in Food with tags , on Tuesday, March 9, 2010 by Becky

Mamey (\ma-ˈmē\) is the name we use to call this delicious and beautiful fruit.

The mamey is a very sweet fruit and its texture is like that of the mango or papaya. Mamey is a fruit that grows in the tropical lands of America (The ones shown above were grown in Veracruz, Mex.) The tree may reach 131 ft and  4 ft wide and its flowers are white.

There is a  widespread rumor, that if you use a “mamey mascara” for your eyelashes they will grow very long…I have not tried that. I just like to eat it!

What is true, is that Mamey has lots of vitamin A and carotenoids.

So next time you go to the grocery shop and you find one…try it!

                         This picture is from here

Dulce de Mamey.

1 Mamey (only the pulp)

1 can of condensed milk

1 tsp vanilla

Put it all in the blender, then in a dish, and into the fridge for about 4 hours.

Yummy.

“Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food… And God saw everything that he had made, and behold, it was very good. And there was evening and there was morning, the sixth day.”

Genesis 1: 29-31

Enjoy His gifts, they are good, delicious, beautiful!


Announcement of a Giveaway

If you would like someone to host a giveaway party of a great cook book , let me tell you that my friends at The Classical Experience are giving away the book, The Pioneer Woman Cooks this week! So hurry up and sign your name in.

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What About Some Peaches and Cream…in a Tart?

Posted in Food with tags , on Tuesday, March 2, 2010 by Becky

I love real peaches…not “peach flavored food”, it is like the coffee…I love the real thing…, or  chocolate… nothing is like the real thing, almost like the one that Moctezuma used to have in the land I  live. O but I was talking about peaches…“peaches and cream”.

I made this great tart for my family this weekend, and it came out so good, that I want to share  with you the idea.

It is a tart from my Martha Stewart Magazine, I followed it step by step… until I reached Crème Frâiche, I did some research and decided to substitute it with:

1 pint of heavy whipping cream

3/4 cup plain yogurt

1 tsp vanilla

Beat with a globe, and there you have it, ready to use.

Some other little changes…

I used more peaches than Martha, instead of 5, I used 9 medium peaches…it was perfect!

Next time I will double the recipe for the Pate Sucree , because I had trouble to cover  my whole pie plate with the dough.

Hope you enjoy it, as much as we did.

May your heart have a song of praise for Him today.

If you are visiting from Femina, welcome and thank you for coming.

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So Here I am Now

Posted in Food, Lenten Season with tags , on Wednesday, February 24, 2010 by Becky

So here is where I am now…learning, reading, pondering, listening sermons, and praying. So what about fasting?

Fasting?

It has always been in my vocabulary but never in my practice.

These are some quotes that I am chewing, swallowing little by little.

“During this season, don’t just give up soft drinks; mount a concerted campaign against impatience.  Don’t just put aside your favorite TV show; subdue your anger.  Don’t just fast; kill your self-centeredness.”

Peter J. Leithart


“Normally, we meet God in his good gifts and turn every enjoyment into worship with thanksgiving. But from time to time we need to test ourselves to see if we have begun to love his gifts in place of God”

John Piper in A Hunger for God.

Now, am I drawn to fast? Yes, because I have so many gifts, an endless list that I need to put to test…many times I must confess, I prefer all those gifts, some invaluable, others that are simple things from my daily life; and  the end of the day, when I recollect my journey, laying in bed, I know that those gifts are becoming little by little, deceivers , “deadly substitutes of God” as John Piper says.

So here is where I am now…longing to see how much I love Jesus.

 

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What About Slow Reading…while eating brownies?

Posted in Food, Read This with tags , , on Friday, January 22, 2010 by Becky

A quote to consider, fom John Piper’s blog..One Advantage of Reading Slowly

“The fact that hundreds of the pages of God’s inspired word are devoted to poetry moves me. One of the effects is to make me aware that God thinks the sound of language matters.

God has blessed and humbled me with the inability to speed read. I read about the same speed that I talk. I hear what I read as I read it. For years I tried not to. Speed reading consultants (I took their courses—in vain.) say that pronouncing the words, even in your head, turns a rabbit reader into a turtle. No use. I’m a turtle.

So I take heart that so much of the Bible is poetry. It is self-evident to me that poetry is not meant to be speed-read, but ordinarily read aloud. So I would encourage you to supplement your speed with slow savoring of the way things are written to be heard.

Consider this observation about what happens when poetry is read aloud and read well by a person who understands it.

“Even after almost three millennia of written literature, poetry retains its appeal to the ear as well as to the eye; to hear a poem read aloud by someone who understands it, and who wishes to share that understanding with someone else, can be a crucial experience, instructing the silently reading eye ever thereafter to hear what it is seeing.” (John Hollander, Committed to Memory: 100 Best Poems to Memorize, 1)”

Keep on reading below to have the recipe of the brownies. Enjoy the slowing down…

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What About Some Rich Cocoa Brownies?

Posted in Food with tags , on Friday, January 22, 2010 by Becky

When I was ready to pack for our trip my son asked: “Mom, could you please, make us some brownies?”

No…yes,...YES!

So I made these delicious brownies, dark, not so sweet….perfect for Mommy and her crew! Even Grandma came and enjoyed one.

What you’ll need...( I am sure you have it all in your pantry)

14 tbsp of butter (I used the Kirkland brand… my favorite for baking, found at Costco)

1 1/2 cups sugar.

1 1/2 cups of unsweetened cocoa powder

1 pinch of salt

1 tsp vanilla extract.

4 large eggs

1 cup flour

3/4 cup of walnuts (optional…but great if you choose to add them!)

The Steps (not so many and very easy)

UNO. Pre-heat the oven to 325º F (165ºC). Spray some PAM on your favorite brownie baking pan.

DOS.  Combine the butter, sugar, cocoa, and salt in a medium microwave bowl and set the bowl in the microwave at medium for about 1:00 min. Stir from time to time until the butter is melted and the mixture is smooth.  Set  the bowl aside briefly. We don’t want our mixture to be very hot.

TRES. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously with the wooden spoon or a rubber spatula. Stir in the nuts, remember they taste great in these brownie mix. Spread evenly in your pan.

CUATRO. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. You, know..this is the tricky part…they seem undone but they are done. Hard to explain. Let them cool completely before attempting to serve. I have tried to cut them when they are not cold enough and they all crumble. If you can’t resist the temptation, it’s ok, just be sure that you don’t want them to look pretty.

CINCO. Enjoy with your children. It’s a great opportunity to stop and listen, laugh, chat and enjoy.

Saying YES…is also a gift from above!

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Thinking about Soups

Posted in Food with tags , , , on Thursday, January 14, 2010 by Becky

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
Louis P. De Gouy, The Soup Book (1949)

Soup, as everything else, has its own history, and I found this interesting article about it.

And, why  the word “soup”? Well, this is what I just learned.


“The etymological idea underlying the word soup is that of soaking. It goes back to an unrecorded post-classical Latin verb suppare soak’, which was borrowed from the same prehistoric German root (sup-) as produced in English sup and supper. From it was derived the noun suppa, which passed into Old French as soupe. This meant both piece of bread soaked in liquid’ and, by extension, broth poured onto bread.’ It was the latter strand of the meaning that entered English in the seventeenth century. Until the arrival of the term soup, such food had been termed broth or pottage. It was customarily served with the meat or vegetable dishes with which it had been made, and (as the dreivation of soup suggest) was poured over sops of bread or toast (the ancestors of modern croutons). But coincident with the introduction of the world soup, it began to be fashionable to serve the liquid broth on its own, and in the early eighteenth century it was assuming its present-day role as a first course.”
—An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 316)


Onion Soup with Loads of Thyme and Giant Gruyère Crostini

Ingredients

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked black pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock/chicken stock/or vegetable stock (good quality please)
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

Preparation

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

This is so delicious on a cold night !

Thank you to my “new cuz” Andrea for passing along this great recipe.

Ecclesiastes 5: 18-19 says,

“Behold, what I have seen to be good and fitting is to eat and drink and find enjoyment in all the toil with which one toils under the sun the few days of his life that God has given him, for this is his lot. Everyone also to whom God has given wealth and possessions and power to enjoy them, and to accept his lot and rejoice in his toil—this is the gift of God.”

Let us be grateful for the gifts that come from Above.


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