Monday, December 30, 2013

Menu Monday, December 30 have been doing a lot of entertaining lately so we have decided to celebrate New Year's Eve at home with just our family.  I, for one, am looking forward to hanging out and vegging.  Who knows.  I may even stay awake until midnight.  But maybe not.  Starting out the new year dead tired doesn't sound like a good idea to me.

Isn't it funny how priorities change?

Breakfast (a combination of these items):
  • Eggs (fried or scrambles that include various veggies like spinach, mushrooms, onion, etc.); bacon or sausage; avocado; fruit/berries
  • Oatmeal with fruit, nuts, and yogurt 
  • Weekends normally include sprouted wheat waffles or pancakes
  • Leftovers
  • Fruit, raw veggies, cheese
Mid-Afternoon Snack:
*Recipe coming!

Sunday, December 29, 2013

New Year's Day Menu

For the past few years, we have enjoyed this down-home menu on New Year's Day.  Eating  black-eyed peas are a tradition in the South that are supposed to ensure prosperity in the new year. 

As I mentioned before, I'm not a superstitious gal.  I believe in blessings, not luck.  But we sure do enjoy this simple meal by candlelight after we have put away all the Christmas decorations for another year.

Iced Peach Herbal Tea

Saturday, December 28, 2013

Peach & Coconut Upside Down Cake

Photo Credit
Another New Year's Day tradition is this delightful cake.  We enjoy it with maple syrup sweetened whipped cream.  It is a nice end to the spiciness of our spicy Southern black-eyed peas, skillet corn bread, and bacony greens dinner.

Peach & Coconut Upside Down Cake
Serves 6-9
  • 1 large can/jar (24 to 29 oz.) peach slices
  • ½ C butter
  • 2/3 C sucanat
  • 2 T reserved syrup from peaches
  • 1 C coconut
  • ½ C butter, softened
  • ¾ C sucanat
  • 2 large eggs
  • 2 t vanilla extract
  • 2 C sprouted soft wheat flour, sifted
  • 2 t baking powder
  • Scant ½ t salt
  • 1/8 t baking soda
  • 1 C milk
  1. Drain peaches, reserving 2 T of the syrup.
  2. Melt 8 T butter in 9x9 pan.  Stir in sucanat , reserved syrup, and coconut.  Spread evenly to cover bottom.
  3. Arrange peach slices, cut side up, over coconut mixture.
  1. In mixing bowl, beat ½ C softened butter until light and fluffy. 
  2. Beat in sucanat. 
  3. Add eggs one at a time and continue beating. 
  4. Blend in vanilla.
  5. In a separate bowl, combine dry ingredients. 
  6. Gradually beat the dry ingredients into the wet, alternating with milk.
  7. Beat on medium speed for 2 minutes.
  8. Spoon batter evenly over peaches. 
  9. Bake at 350 degrees for 40-50 minutes or done.
  10. Cool in pan for 5-8 minutes before inverting onto serving plate.
  11. Serve warm with freshly whipped cream.

Friday, December 27, 2013

Bacony Collard or Mustard Greens

Photo Credit

This recipe is another part of our New Year's Day dinner tradition.  

If you aren't a fan of collard or mustard greens, this does work nicely with spinach, too, although saute time would be reduced until the spinach is just wilted.

Bacony Collard or Mustard Greens
Serves 4-6
  • 6-8 slices of bacon, diced
  • 1 C chopped onion
  • 1 pound greens, fresh or frozen, chopped
  • 1 t Cajun seasoning
  • OPTIONAL: Dash Tabasco
  •  Black pepper to taste
  • 1 T butter
  1. Cook bacon until almost crisp.  Add onion and saute until onion is tender and bacon is crisp.  Remove from pan and drain off excess fat.
  2. Add greens and saute 10-15 minutes, adding back bacon grease if needed.
  3. Add bacon mixture, seasonings, and butter.  Toss to melt butter and combine greens evenly with seasonings.

Thursday, December 26, 2013

Spicy Southern Black-Eyed Peas for New Year's Day

Photo credit
Although I don't believe in "luck" there is something fun about the Southern tradition of eating black-eyed peas on New Year's Day.  It is said to have the "best luck" during the year, one must eat one bean for each day of the year.  I have no idea if we each actually eat 365 of those cute little beans (or don't forget to add one more if it's Leap Year!) as I have never taken the time to count them all, but I'm guessin' that's okay since I don't believe in "luck" anyway!

If you have planned a few days in advance, you have time to sprout your beans to make them even more nutritious. 

Spicy Southern Black-Eyed Peas
Serves 6-8
  • 1 pound dried black-eyed peas, preferably sprouted
  • 4 oz. salt pork, rind removed, diced, OR thick bacon, diced OR ham hocks
  • 1 C onion, chopped
  • 3-4 cloves garlic, minced
  • 1-2 C diced cooked ham (or ham from the hocks)
  • 2 stalks celery, diced
  • 1 - 15 oz. can or 1/2 quart canning jar of stewed tomatoes
  • Optional: ½ red bell pepper, diced
  • 1 T Creole or Cajun seasoning mixture
  • ¼ t pepper
  1. Soak the black-eyed peas overnight or use sprouted beans.
  2. Meanwhile, in a small skillet, saute the diced pork/bacon and onion until onion has browned.
  3. Combine salt pork and onions with the drained peas and remaining ingredients.
  4. Simmer for about 1-1/2 to 2-1/2 hours or until beans are tender, OR place in crockpot on low for 6-8 hours.
  5. Taste and adjust seasonings.

Wednesday, December 25, 2013

Merry Christmas

Wishes for you, and those dear to you, a beautiful and meaningful Christmas.

Tuesday, December 24, 2013

Lynette's Clam Chowder we love the recipe for clam chowder from Duke's, this one is a little simpler with fewer
"special" ingredients.  As a matter of fact, the only item that I may not normally have in my fridge or pantry is the clams.  But now that I've gotten the seal of approval on this recipe from my family, it's on my radar to pick up a few cans when they're on sale.

Lynette's Clam Chowder
Serves 6
  • 4 pieces of thick-sliced nitrate-free bacon, chopped
  • 2 stalks celery, chopped
  • 1-1/2 C onion, chopped
  • 1 clove garlic, minced
  • 1 T butter
  • Leaves from 3 sprigs fresh thyme or ¼ t dried
  • 1/3 C sprouted soft white wheat (pastry) flour
  • 1 C chicken broth
  • 2 or 3 – 6.5 oz. cans chopped and/or minced clams with their juice
  • 4 C red potatoes, ½” cubed
  • 1 C cream
  • 1 C whole milk
  • ¼ t pepper

  1.  In a large saucepan, sauté chopped bacon pieces until almost crispy.
  2. Add celery and onion.  Continue sauteeing until onion is almost transparent. 
  3.  Add minced garlic.  Sauté one minute. 
  4.  Add butter and continue stirring until melted. 
  5.  Add thyme and flour.  Stir for about 2 minutes. 
  6.  Add chicken broth and clams with their juice.  Stir well. 
  7.  Add potatoes.  Bring to a boil and then reduce heat to simmer until potatoes are tender. 
  8. In a separate bowl, pour in milk and cream.  
  9. Temper milk/cream mixture by mixing in ¼ C at a time of hot broth from the large saucepan. 
  10.  When about 1 C has been incorporated into the milk/cream, add this into the large saucepan.  Heat gently, being careful not to allow to boil. 
  11.  Add salt if necessary. 
  12.  Serve garnished with freshly ground black pepper.

Monday, December 23, 2013

Menu Monday, December 23 my cookie baking done... yesterday.  My daughter decided that baking Christmas cookies was far better suited for closer to Christmas.  I agree.  Not because I procrastinate at times... Sometimes if I start my baking too early, there aren't any cookies left for Santa.  So we think that cookie baking is best suited for anytime after the first day of winter.  That and the dog just got back from the groomer's.

When do you bake Christmas cookies?

Breakfast (a combination of these items):
  • Leftovers
  • Fruit, raw veggies, cheese
Mid-Afternoon Snack:

Friday, December 20, 2013

Christmas Day Menu  Ham?  Prime rib? What's for dinner at your house this Christmas Day?

This year, I am trying a Brandied Ham recipe (modified) instead of the traditional Honey Maple Glazed Ham that I normally serve, and a Butternut Squash Gratin.

Green Bean Casserole
 & Christmas Cookies
Raw milk & Coffee

*Trying new this year