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Mon 5 Jan 2009New England Boiled Dinner...I could eat this everyday!Posted in FROM THE KITCHENNew England Boiled Dinner | 0 comments | Link Sunday, January 4, 2009Like EaglesToday at church we sang "Everlasting God." You are the everlasting God The everlasting God You do not faint You won't grow weary. You're the defender of the weak You comfort those in need You lift us up on wings Like eagles. Last week a friend commented she had seen 12 eagles on a walk around the lake with her husband. I grew curious and looked up how well eagles can see. I told her the eagles saw her at least 4 times better than she saw them. They can actually see better than we can by four times if we have 20/20 vision. Singing this song this morning reminded me of how when we are lifted up on wings like eagles we can see more clearly too. Now I'm thinking of that song: I can see clearly now, the rain is gone. I can see all obstacles in my way - song by Johnny Nash more about eagles The eagle knows how to set its wing so it can soar above a storm. Exodus 19:4 Ye have seen what I did unto the Egyptians, and how I bare you on eagles' wings, and brought you unto myself. Isaiah 40:31 But they that wait upon the LORD shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint. ![]() | 0 comments | Link Sun 4 Jan 2009Chipotle Chicken SoupPosted in FROM THE KITCHENChipotle Chicken Soup 1 teaspoon olive oil 1/2 cups chopped yellow onion 2 cloves garlic, minced 1 fresh tomato, chopped 6 cups chicken broth 1 whole skinless, boneless chicken breast, cooked and shredded black pepper 1/4 cup canned chipotle chilies 1 cup canned garbanzo beans, drained and rinsed 4 sprigs cilantro 1 avocado, cubed; optional 1 cup cooked brown rice; optional crushed tortilla chips; optional lemon slices for garnish In a heavy skillet, heat olive oil and saute onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sauteed vegetables, pepper, chilies, beans and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice or tortilla chips and serve in warmed bowls. Garnish with lemon slices. Serves 8. | 1 comments | Link Sun 4 Jan 2009Chicken and Sausage GumboPosted in FROM THE KITCHENChicken and Sausage Gumbo 1 cup oil 1 cup flour 2 large onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4 to 6 cloves garlic, minced 4 quarts chicken stock 2 bay leaves 2 teaspoons Creole seasoning, or to taste 1 teaspoon dried thyme leaves salt and freshly ground black pepper to taste 1 large chicken, cut into pieces 2 pounds andouille or smoked sausage, cut into 1/2 inch pieces 1 bunch green onions, tops only, chopped 2/3 cup fresh chopped parsley filé powder to taste Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish brown color, almost the color of coffee or milk chocolate for a Cajun style roux. If you want to save time, or prefer a more New Orleans style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. 12 servings. | 0 comments | Link Sun 4 Jan 2009Seasoning Cast IronPosted in KITCHEN TIPSSeasoning Cast Iron Seasoned Cast Iron can be considered the "grandfather" to today's "nonstick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life time. New Pans Heat the oven to 250F to 300F. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. Put the pan in the oven. In 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning. Pans that need Reseasoning If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and reseasoned. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. Heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. Dry the pan immediately with dish towel or paper towel. Season the pan as outlined above. Caring for Cast Iron Cookware Seasoning a cast iron pan is a natural way of creating nonstick cookware. And, like you cook and clean the modern nonstick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or detergent as they will break down the pan's seasoning. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be reseasoned. When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. This is normal and should be expected. | 1 comments | Link Sun 4 Jan 2009Pepper Steak...CrockpotPosted in CROCKPOT COOKINGPepper Steak | 0 comments | Link Sun 4 Jan 2009Salvation is from The LordPosted in THE WORDWhere would I be without my precious Lord Jesus. Lost and alone in a hostile world.
Salvation is from The Lord This is a trustworthy saying that deserves full acceptance (and for this we labor and strive), that we have put our hope in the living God, who is the Savior of all men, and especially of those who believe. | 0 comments | Link Saturday, January 3, 2009Sat 3 Jan 2009Gladness and Joy!Posted in THE WORDGladness and Joy! The ransomed of the LORD will return. | 0 comments | Link Sat 3 Jan 2009Broiled pan-dressed fishPosted in FROM THE KITCHENBroiled pan-dressed fish 6 servings 3 pounds pan-dressed fish, fresh or frozen 1/4 cup melted fat or oil 1/4 cup lemon juice 1 1/2 teaspoons salt 3/4 teaspoon paprika Pepper, as desired Thaw frozen fish. Clean, wash, and dry fish. Combine fat and seasonings. Place fish on well-greased broiler pan. Brush fish inside and out with seasoned fat. Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily when tested with a fork. Menu suggestion Serve with fried potatoes, spinach, grapefruit salad, and gingerbread. Family Fare U.S. Department of Agriculture 1970 | 0 comments | Link { Last Page } { Page 2 of 5 } { Next Page } |
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