Quips and Quotes
"We do not earn or merit anything by taking refuge in God. Hiding in something makes no contribution to the hiding place. All it does is show that we regard ourselves as helpless and the hiding place as a place of rescue." John Piper

Wednesday, April 30, 2008

Hand of Hope

This email came today from a friend. To not post it, I thought, would deprive you of seeing a most precious sight. I did a little research and found out that the photo was actually taken on August 19th, 1999, so it has really been circulating longer than stated in the email.

A picture began circulating in November. It should be 'The Picture of the Year,' or perhaps, 'Picture of the Decade.' It won't be. In fact, unless you obtained a copy of the U.S. paper which published it, you probably would never have seen it.

The picture is that of a 21-week-old unborn baby named Samuel Alexander Armas, who is being operated on by surgeon named Joseph Bruner. The baby was diagnosed with spina bifida and would not survive if removed from his mother's womb. Little Samuel's mother, Julie Armas, is an obstetrics nurse in Atlanta. She knew of Dr. Bruner's remarkable surgical procedure. Practicing at Vanderbilt University Medical Center in Nashville, he performs these special operations while the baby is still in the womb.

During the procedure, the doctor removes the uterus via C-section and makes a small incision to operate on the baby. As Dr. Bruner completed the surgery on Samuel, the little guy reached his tiny, but fully developed hand through the incision and firmly grasped the surgeon's finger. Dr. Bruner was reported as saying that when his finger was grasped, it was the most emotional moment of his life, and that for an instant during the procedure he was just frozen, totally immobile.

The photograph captures this amazing event with perfect clarity. The editors titled the picture, "Hand of Hope". The text explaining the picture begins, "The tiny hand of 21-week-old fetus Samuel Alexander Armas emerges from the mother's uterus to grasp the finger of Dr. Joseph Bruner as if thanking the doctor for the gift of life."

Little Samuel's mother said they "wept for days" when they saw the picture. She said, "The photo reminds us pregnancy isn't about disability or an illness, it's about a little person." Samuel was born in perfect health, the operation 100 percent successful.

See "Hand of Hope" photo here.

Continue reading...

Real Food Recipes - Chicken and Spinach Alfredo Lasagne

1 (8 oz. pkg. brown rice lasagna noodles (Tinkyada is good)
1/3 c. butter
1/3 c. unbleached all-purpose flour
2 3/4 c. traditional bone chicken stock (get the recipe here)
3 c. organic heavy cream
1 c. freshly grated Parmesan cheese
1/4 c. butter
2 T. extra-virgin, expeller-expressed olive oil
1 small to medium onion, chopped
2 cloves garlic, minced
6 mushrooms, chopped (optional)
Meat from 1 whole roasted or stewed chicken (use the carcass to make more mineral-rich bone stock - get the recipe here)
real sea salt (it's gray) or Redmond Real salt
1 c. ricotta cheese
1 16-oz. bag frozen spinach, partially thawed
3 c. shredded mozzarella cheese

Directions: Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles as directed on package until al dente. Drain and rinse very well with cold water to prevent noodles from sticking together.

In a large saucepan over low heat, melt butter. Add flour and stir till mixture is bubbly. Cook one minute longer, stirring to prevent excess browning. Using a whisk, slowly stir in stock till all is added and of a smooth consistency. Raise heat to medium and bring mixture to a boil. Lower heat and continue cooking till sauce is thickened. Stir in cream and Parmesan cheese. Return to a simmer, stirring frequently until well blended.

Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until tender, then add garlic and mushrooms. Mix in the chicken and cook until heated through. Season with salt and pepper.

Ladle just enough of the cream sauce into a baking dish (larger than a 9x13) to coat the bottom. Layer with 1/3 of the lasagna noodles, 1/2 c. of ricotta, 1/2 of the spinach, 1/2 of the chicken mixture, and 1 c. mozzarella. Top with 1/2 the cream sauce and repeat the layers. Place the remaining noodles on top and spread with remaining sauce.

Bake one hour or until browned and bubbly. Top with the remaining mozzarella and continue baking until cheese is melted and lightly browned. Makes 12 servings.

Continue reading...

Tuesday, April 29, 2008

Tickle Bone Tuesday

"But let all who take refuge in You be glad, let them ever sing for joy; and may You shelter them, that those who love Your name may exult in You. Ps. 5:11

Though this Tickle Bone Tuesday's clip didn't get posted as early as usual, since it's still Tuesday, I guess it's better late than never.

This clip is cute. You'll see. Though these videos make us laugh, I am so glad that I do not depend upon an outside source for my joy. Even in the midst of trials and disappointments, I can sing for joy. As long as my eyes are on my Redeemer, though my heart may break, "the joy of the Lord is my strength"!

May you have a joyful heart not only today but also on Wednesday, Thursday, Friday, Saturday, Sunday and Monday!

Continue reading...

Sunday, April 27, 2008

Menu Plan Monday

Is it Monday already? For those who are either new to this blog or otherwise uniformed about Menu Plan Monday, this will be a regular feature on Mondays. I can't say it will be here every Monday. But as God is willing it will be.

To link to other Menu Plan Monday menus, click here. Also, if you want to share a recipe with me, I'd love to include it on the Monday menu sometime. Email me with your recipe.

Here's what on the menu for this week:

Monday: Pasta e Fagioli (Pasta & Bean Soup), Mixed Green Salad with Easy Poppy Seed Dressing, cantaloupe slices

Tuesday: Everything Green Chili Verde, Pinto Beans, Veggies with Blue Cheese Dipping Sauce, hot buttered corn tortillas

Wednesday: Salsa Meat Loaf, baked yams with butter, Sliced Tomatoes with Feta, buttered green beans

Thursday: Sloppy Joes, Classic Cole Slaw, Raw Sauerkruat

Friday: Curried Chicken Salad, fresh fruit salad

Saturday: Leftovers

Sunday: Ravioli with Alfredo Sauce, mixed green salad, buttered yellow squash

Continue reading...

Friday, April 25, 2008

Real Food Recipes - Mexican Quiche

1 recipe yogurt dough (get recipe here)
6 ounces cheddar cheese, shredded
1 (10-ounce) can tomatoes and green chilies, drained
1 (4-ounce) can diced green chilies, drained
2 ounces diced black olive (canned)
3 egg 1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Directions: Arrange pie crust in a pie plate and pre-bake for about 20-30 minutes. Remove and srinkle shredded cheddar evenly over bottom of crust. Spread drained tomatoes/chilies and green chilies over cheese. Sprinkle olives over top. Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust. Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

Continue reading...

Real Food Recipes - Champagne Grape Vinaigrette

1/2 c. orange juice
1/4 c. Champagne vinegar
2 shallots, minced
1 T. chopped fresh mint
1 t. agave nectar (Wholesome Organic Raw Blue agave is good)
1 T. Dijon mustard
1/2 c. grape seed oil (organic, expeller-pressed)

Directions: Combine all ingredients except the grape seed oil in the bowl of a food processor fitted with the blade attachment. Pulse to chop. With the motor running, gradually add the grape seed oil in a steady stream to emulsify. Once thickened, season with salt and pepper and refrigerate for at least 30 minutes before serving.

Continue reading...

Real Food Recipes - Roasted Chicken Salad with Green Grapes and Walnuts

Note: The roasted chicken you prepare today will provide for Friday's meal also. The directions for this recipe will specify how much you need.

One 5 lb. roasting chicken (or 2 if you have a large family, in which case you would double the first seven ingredients)
1/2 c. orange juice
1/4 c. raw, unfiltered honey
1/4 c. chopped fresh rosemary
6 T. extra-virgin, expeller-pressed olive oil
1/4 c. balsamic vinegar
2 t. coarse ground black pepper
1 t. real sea salt or Redmond Real Salt
2 c. organic green grapes, halved
1/4 c. Gorgonzola cheese
1 medium fennel bulb, sliced thin
1/2 c. chopped, crispy walnuts (get recipe here)
1 c. Champagne Grape Vinaigrette (get recipe here)
6 bibb lettuce leaves in the shape of a cup)

Directions: Preheat oven to 425 degrees. Combine orange juice, honey, and rosemary in a mixing bowl and whisk to combine. Gradually add olive oil in a steady stream while whisking to emulsify. Add vinegar, salt and pepper and whisk to combine. Fold back the wings of the chicken and place in a baking dish. Rub with olive oil mixture. Bake until browned and cooked through about 1 hour and 20 minutes or so. Remove to let cool. When cool enough to handle, pull the meat from the bones (save for chicken stock) in strips. Measure out 4 cups of chicken and set aside. Refrigerate remainder for Friday's meal.

Meanwhile, combine grapes, cheese, fennel, walnuts and Champagne Grape Vinaigrette in a large mixing bowl and toss to combine. Add 4 c. chicken and toss, then cover and refrigerate for at least one hour. Serve in lettuce cup on individual plates with crusty sprouted bread (Alvarado Street is really good). Makes 6 servings.

Continue reading...

Real Food Recipes - Pasta with Alfredo Sauce

1 lb. brown rice spaghetti, penne or fettuccine noodles (Tinkyada is good.)
1 recipe Alfredo Sauce (get recipe here)

Cook noodles according to package directions. Combine with hot Alfredo Sauce (get recipe here) and serve. Makes 6 servings.

Continue reading...

Real Food Recipes - Cool and Creamy Pea Salad

1/2 c. finely chopped red onion
1/4 c. mayonnaise with monounsaturated, expeller-pressed safflower or sunflower oil (never soybean oil)
1/2 t. real sea salt or Redmond Real Salt
1/2 t. freshly ground black pepper
2 c. frozen organic green peas, thawed
1 c. diced red pepper
1 c. diced cucumber

Combine the onion, mayo, salt and pepper in a medium bowl; stir until well blended. Add remaining ingredients and toss gently to coat. Makes 8 (1/2 c.) servings.

Continue reading...

Theology - Necessary Soul Food for the Good Woman: Part Five

Theology Proper - The Goodness of God

Not only does creation make known God’s eternal nature, His divinity and omnipotence, as perused in the last post, but also in sustaining creation God reveals yet another of His attributes. In Acts 14:17 we learn that “…He did not leave Himself without witness, in that He did good and gave you rains from heaven and fruitful seasons, satisfying your hearts with food and gladness.” This Paul said, not to godly men and women, but in reference to past generations of unbelieving Gentiles. Even though their hearts were turned far away from God, He satisfied them with food and even gladness. How good He is.

Everything about God and everything that springs forth from Him is good. Anything in our world that is truly good comes from His hand. James 1:17 states the origin of goodness and speaks also of God’s immutability, indicating that His goodness will never change in any way: “Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning.” This does not mean that He will never judge the wicked. In fact, if a judge in a human court of law refused to inflict punishment on a cold-blooded murderer, we would declare his ruling “unfair” and not good. So it is with God. His judgements are always right and good.

“He is originally good, good of Himself, which nothing else is; for all creatures are good only by participation and communication from God. He is essentially good; not only good, but goodness itself; the creature’s good is a superadded quality; in God it is His essence. He is infinitely good; the creature’s good is but a drop, but in God there is an infinite ocean or gathering together of good. He is eternally good and immutably good, for He cannot be less good than He is; as there can be no addition made to Him, so no subtraction from Him.” (Manton, Thomas from A.W. Pink, The Attributes of God, [Grand Rapids, Michigan: Baker Book House, 1957], p.57.)

When facing trials we tend to question God’s goodness. “How can God be good? He has control to bring this trial to an end, but it continues? Why?” Job, when confronted with the incredible heartache of the loss of all ten of his children, his servants and livestock, said, “Shall we indeed accept good from God, and shall we not accept adversity.” (Job 2:10) How was it that Job did not question God’s inherent goodness?

If we question God’s goodness, it may be because we do not have a deep enough understanding of it, or we have too high an opinion of ourselves. Job was willing to accept adversity from God’s hand because He was secure in his knowledge that God is good, even when our circumstances are not. Job knew several things about God’s goodness: 1) that God is always and only kindly disposed toward those He loves; 2) that His purpose is always and only for the good for those He loves; 3) and that at times He allows tribulations to bring about those good purposes. God’s goodness is at the heart of Romans 8:28, “And we know that all things work together for good to those who love God, to those who are the called according to His purpose.”

God’s goodness extends to and affects every part of our being. He has given us physical life and it is good. The simple delights He created within our physical make-up and in our world demonstrate His goodness. We enjoy the varied and satisfying flavors of the food we eat not only because God created the flavors, but also because He gave us the sense of taste to experience those flavors.

Our sight is yet another good gift. But God did not have to create beauty in nature for us to gaze happily upon. Roses did not have to be lovely in appearance and sweetly perfumed. God could rightfully have left us with only the thorns. After all, that is what we earned at the fall. He is incomprehensibly good to be so good as to not withhold these blessings for such ill-deserving creatures. Such benevolent gifts we may consider occasionally, but rarely do we give thanks, and most often we take them for granted.

Do we appreciate the music that God composes and puts within the breast of the nightingale or mocking bird? Such sweet songs from heaven, but we have our sound systems cranked up so loud that we can not hear them, or our complaining keeps their refrain from entering our ears.

Here, at my house, in the midst of asphalt, concrete, houses, autos, and noisy children there is a resident mocking bird. I am amazed when I hear him sing his repertoire of songs. In listening to him, rarely, if ever, do I hear the same melody twice. He has the good and God-given ability of imitating any other bird species (or even noise) that he hears, but has no song of his own. It is my understanding that the mockingbird is capable of remembering hundreds of bird songs and singing any of them at will.

Why does he do this? Because God is good. It is one of the many myriads of delights He has pleasured us with in our world. But these are the lesser gifts, for when He created mankind, God gave him the highest and most joyous of gifts – the ability to commune with his Maker. In my writing about God – discovering and noting His attributes on paper, and now in your reading of these – this is perhaps the greatest proof of His goodness. He lets us know Him. It is His highest and most ardent desire that men and women would know Him.

But our knowledge of God was marred at the Garden; man’s communion with Him was lost when Adam and Eve disobeyed their only command. Even then, however, God’s goodness was seen: “The goodness of God is seen in that when man transgressed the law of His Creator a dispensation of unmixed wrath did not at once commence. Well might God have deprived His fallen creatures of every blessing, every comfort, every pleasure. Instead, He ushered in a regime of a mixed nature, of mercy and judgement. Notwithstanding all the evils which attend our fallen state, the balance of good greatly preponderates. With comparatively rare exceptions, men and women experience a far greater number of days of health than they do of sickness and pain.” (Pink, A.W. The Attributes of God (Grand Rapids, Michigan: Baker Book House,1957), p. 58-59.)

But God, in His greatest display of goodness, indifferent, defiant and ill-deserving as we were, (yet expecting, even demanding His blessings), provided a way for us to commune with Him once again. Immanuel, God with us came into the world, born of a woman to redeem us and return to us that greatest good that was relinquished by man in the Garden. Utmost, infinite goodness was displayed on the cross because reconciliation was secured for you and I. Adam's condemned race was changed for all time, never again to languish, helplessly separated from its Creator. What provision! What mercy! What unfathomable goodness!

Before the cross, Jesus told a rich young man that there is only One who is good (Matthew 19:17). He was referring to His Father and also to Himself, “For in Him dwells all the fullness of the Godhead bodily…” (Col. 2:9). In Christ we discover all the inherent goodness of God. And that “One” who is good sacrificed Himself on the cross, securing my salvation so that I might experience His goodness. He took on all my sin, all my corruption. As a result, I can now know His goodness and even be considered as one who is good (righteous) in God’s eyes because I am “in” the Son of His love. (II Corinthians 5:21)

How can we, now that we know of His inexpressible goodness toward us, ever live for ourselves again? Should not this change everything about us for His glory? May we be willing ad ready to demonstate our gratitude as we continue to partake of His infinite goodness, mercy and love.
With that in mind, it is time to shift gears again and peer into yet another theological study – soteriology – the doctrines of salvation but specifically, our union with Christ. This in the next Theology - Necessary Soul Food for the Good Woman post.

Continue reading...

Real Food Recipes - Coconut Brown Rice with Chicken, Ginger and Scallions

2 T. peeled and minced fresh ginger
1/4 c. peanut oil (organic, expeller-pressed)
2 1/2 c. long-grain organic brown jasmine rice
One 14-ounce can unsweetened coconut milk (not reduced fat)
3 c. filtered water
real sea salt or Redmond Real Salt
4 scallions (white and green parts), trimmed and thinly sliced
1 jalapeno pepper, seeded and finely diced
3 c. diced leftover chicken (from earlier in the week)
1/2 c. chicken stock
2 T. organic soy sauce (real brewed)
1 T. rice vinegar
2 t. Rapadura whole cane sugar
or agave nectar (Wholesome Organic Raw Blue Agave is good)
1/4 c. chopped fresh cilantro, plus more for sprinkling
2 t. arrowroot powder
1 lime, cut into wedges, for serving
Directions: Heat 1 T. of the ginger with 2 T. of the oil in a large saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, about 2 minutes. Add the rice and cook, stirring, until the grains become opaque and start to brown in places, about 2 minutes. Add the coconut milk, water, and 1 t. salt. Bring to a boil, then reduce the heat to the lowest setting, cover and cook for 1 hour. Remove from the heat and let stand for 5 minutes.

Meanwhile, in a large skillet, over medium-high heat add the remaining 1 T. of ginger and 2 T. oil and cook until it just starts to sizzle, about 1 minute. Add the scallions and jalapeno pepper and cook until softened and browned in places, about 2 minutes. Add the chicken, stock, soy sauce, vinegar, Rapadura sugar and cilantro and cook, tossing, until the chicken heats through, about 2 minutes. Stir the arrowroot together with 2 T. water, add to the sauce, bring to a boil so the mixture thickens, then remove from the heat.

Fluff the rice with a fork before placing a mound on each plate and topping with the chicken. Sprinkle with cilantro and serve with a lime wedge fro squeezing. Serves 6.

Continue reading...

Real Food Recipes - Chipotle Tomatillo Salsa

18 husked, medium tomatillos
2-3 chipotle peppers in adobo sauce (Embassa brand is good), drained and seeded
3/4 of one red onion
1 t. finely shredded lime peel
3 T. lime juice
3 T. fresh cilantro
4 cloves garlic
3 T. raw, unfiltered honey or agave
nectar (Wholesome Organic Raw Blue Agave is good)
1 t. (scant) real sea salt
or Redmond Real Salt
Directions: Combine all ingredients in a food processor fitted with a metal blade. Pulse off and on until all ingredients are finely chopped. Cover and let stand at room temperature for 30 minutes to blend flavors. Use salsa within three days. Makes about 4 cups.

Continue reading...

Real Food Recipes - Mango and Cilantro Salad

3 yellow-green mangoes, peeled and chopped
1 bunch chopped cilantro
1 medium red onion
8 grape tomatoes, halved
juice from 1 freshly squeezed lime
1/2 t. crushed red pepper flakes (optional)
real salt and pepper to taste
2 avocados, peeled and sliced

Directions: Place mangoes, cilantro, red onions and tomatoes in a bowl. Pour lime juice over. Season with salt, black pepper and red pepper. Fold in the avocados last. Combine all ingredients. Add more seasoning to taste.

Continue reading...

Thursday, April 24, 2008

Real Food Recipes - Barbecue Beef Sandwiches

Left over roast beef from earlier in the week - use 2/3 c. beef for each sandwich
filtered water
Trader Joe's All Natural Barbecue Sauce
Alvarado St. Sprouted Whole Wheat hamburger buns, toasted
dill pickles and/or pepperoncinis

Break beef apart with fork. Place in medium-sized saucepan with a little filtered water (several tablespoons). Warm over medium heat, stirring with fork to break apart beef. When beef is warmed and broken apart, add enough barbecue sauce so that beef is very moist. Stir to combine. Heat thoroughly. Serve on toasted buns with pickles and/or pepperoncinis.

Continue reading...

Real Food Recipes - Hearty Minestrone Soup

3 T. extra virgin, expeller-pressed olive oil
1 onion, finely chopped
1 large stalk celery, finely chopped
1 t. dried basil
1/2 t. dried oregano
1/2 t. dried rosemary
8 c. chicken bone stock (click here for recipe)
2 cloves garlic, minced
2 thin-skinned potatoes, largely diced
2 carrots, peeled and largely diced
2/3 c. organic small brown rice shell pasta or elbow macaroni (Tinkyada brown rice pasta
is excellent)
1 (16-oz.) can red or white kidney beans
1/4 c. tomato paste
2 c. kale leaves or green cabbage, finely shredded
1 1/2 c. Jack or Parmesan cheese, shredded

Directions: Heat oil in a 6-quart pan over medium-high heat. Add onion, celery, and herbs. Cook, stirring occasionally, until onion is soft, about 7 minutes. Add stock, garlic, potatoes, carrots and pasta. Increase heat. Cover pot and bring soup to a boil. Reduce heat and simmer until pasta is barely tender, about 15 minutes. Mix in beans and bean liquid, tomato paste and kale (or cabbage). Simmer uncovered, until kale is barely tender and soup is heated through, about 5-10 minutes. Season to taste with salt and pepper. Top with grated cheese, if desired. Serves 8.

Continue reading...

Real Food Recipes - Soft and Savory Brown Rice

2 c. long-grain Jasmine brown rice or other long-grain brown rice
2 T. real butter
2 T. extra-virgin, expeller-pressed olive oil
3 cardamom pods, opened and seeds removed (throw out pods away; use only seeds)
4 c. homemade chicken bone stock (click here for recipe) or 1 (32-oz.) can organic chicken stock
1 T. gelatin, such as Knox (optional)
1/2 t. real salt
Directions: In a heavy large skillet (with tight-fitting lid), melt butter; add olive oil. Add cardamom seeds t the pan. Add rice and saute, stirring constantly until rice begins to turn a milky color. Pour in stock or broth, add salt and optional gelatin and bring to a boil. Boil, uncovered, for about 10 minutes until water has reduce to the level of the rice. Reduce heat to lowest setting, cover and cook for at least 1 1/2 hours. Do not remove lid during cooking time. Serves 6 to 8.

Continue reading...

Real Food Recipes - Brown Rice and Peas with Parsley

3 c. cooked Soft and Savory Brown Rice (click here for recipe)
3 T. butter
3 T. chopped green onion (white and green parts)
1 c. frozen peas
1 bay leaf
1/8 t. cayenne pepper (optional)
real salt
2 T. finely chopped fresh parsley

Direction: Heat oven to 350 degrees. Place brown rice in a buttered casserole dish (if rice is not already hot). Cove with aluminum foil and heat in oven for 30 minutes or until very hot. Melt the butter in a skillet. Add the onions, peas, bay leaf, cayenne pepper and salt. Heat, stirring to heat peas until hot. Remove bay leaf. Take hot rice from oven and stir in pea mixture and parsley. Serves 6.

Continue reading...

Real Food Recipes - Smashed Red Potatoes

2 lbs. red potatoes
filtered water
4 T. soft butter
1/2 c. half and half
real salt
freshly ground pepper

Directions: Wash and cut potatoes (do not peel) into 1 1/2-inch cubes. Place in large saucepan and cover with filtered water. Bring to boil; reduce heat to medium and cook potatoes until they are tender when pierced with fork. Drain water off of potatoes (save potato water for gravy if desired). Smash potatoes slightly with potato masher. Add butter and let melt into potatoes. Add half and half, salt and pepper to taste. Smash with potato masher just until potatoes are creamy but still have chunks of potato remaining. Serves 6.

Continue reading...

Real Food Recipes - Pull-Apart Roast Beef

1 (3-4) lb. beef pot roast (7-bone, round or rump) (see note below)
Redmond real salt or real sea salt
(should be grayish in color - not white)
freshly ground
black pepper
garlic powder (optional)

Directions: Preheat oven to 300 degrees. Place roast in a Dutch oven that has a tight-fitting lid. It is important that the lid fit securely without letting steam escape. Sprinkle salt, pepper and garlic powder over all sides of roast. (Use slightly more than you think you should.) Place lid on Dutch oven. Bake for 6 hours, checking periodically to make sure roast has plenty of liquid on it. Roast is done when it is fork-tender and pulls apart easily. Remove roast from oven pan and transfer to serving platter. (If it is a bone-in roast, remove bones before serving.) Use rich liquid from roast to serve over rice or potatoes if desired.

Note: This should be a large enough roast to have leftovers for Sunday's barbecue beef sandwiches also. Adjust the size of roast if needed. Cooking time will still be the same.

Continue reading...

Real Food Recipes - Classic Chicken Divan

2 bunches fresh brocolli or 2 (10-oz.) pkgs. frozen broccoli
1/4 c. real butter
1/4 c. unbleached, all-purpose flour
2 c. homemade chicken bone stock (click here for recipe) or 1 (16-0z.) can organic chicken broth
1/2 c. heavy whipping cream (not whipped)
3 T. cooking sherry (make sure this is "cooking" sherry)
1/2 t. real sea salt or Redmond's Real Salt
dash freshly ground black pepper
1/4 c. freshly grated Parmesan cheese
3 boneless, skinless chicken breasts or 1 whole chicken cooked, boned and meat sliced thin
Directons: Preheat oven to 350 degrees. Cook broccoli in boiling water; drain (cook just until crispy tender). In a medium-sized saucepan, melt butter; blend in four. Add chicken stock; cook and stir until thickened. Stir in cream, sherry, salt and pepper. Place broccoli crosswise in a 13x9x2-inch baking dish. Pour half the sauce over. Top with chicken slices. To remaining sauce, add Parmesan cheese; pour over chicken; sprinkle with extra cheese. Bake for 20-30 minutes or until bubbly. Place under broiler until sauce is golden. Makes 6-8 servings.

Continue reading...

Real Food Recipes - Broccoli Pecan Slaw

1 bag Trader Joe's organic broccoli salad mix (this is shredded broccoli stems with some carrot shreds)
1/2 c. toasted maple pecans (recipe is below)
1/4 c. dried cranberries
1/3 c. thinly sliced red onion
Easy Poppy Seed Dressing (click here for recipe)

Directions: Place broccoli salad mix, pecans and cranberries and onion in a salad bowl. Add dressing as desired and toss.
Toasted Maple Pecans:
1 c. raw pecan halves
1 T. butter
3 T. real organic maple syrup (not maple-
flavored pancake syrup)
Directions: In a heavy skillet (I use cast iron), melt butter. Add pecans and stir to coat on all sides. Add maple syrup, keeping heat at medium. Maple syrup should bubble lightly. Carefully continue to stir till maple syrup begins to dry onto pecans, watching that mixture does not dry out too fast and burn due to pan being too hot. Spread mixture on plate, separating nuts, to let cool. Store in zipper baggie or use as directed in recipe.

Continue reading...

Wednesday, April 23, 2008

Real Food Recipes - Stuffed Bell Peppers

3 large bell peppers, red, green and yellow (or any color you prefer)
1 recipe Salsa Meatloaf mixture (click here for recipe)
1 jar Trader Joe's Organic Spaghetti Sauce with Mushrooms (fat free)
Preheat oven to 375 degrees. Coat a 13x9x2-inch baking dish with cooking spray. Cut each bell pepper in half lengthwise, cutting through the middle of the stem. Remove the seeds and membrane but not the stems. Divide the meat loaf mixture evenly among the six pepper halves, pressing mixture into peppers (they will be rounded on top). Place the peppers into the baking dish. Pour the spaghetti sauce over the filled peppers. Bake, uncovered for about 45 minutes or until internal temperature of the meat mixture reads 155 degrees.

Continue reading...

Real Food Recipes - Grilled Chicken Sandwich

2 boneless, skinless chicken breast halves, each cut into 3 serving-sized pieces (sandwich size)
teriyaki marinade (recipe is below)
1 each red and green bell peppers, cut into thin slices
3 T. expeller-pressed olive oil or coconut oil
6 thick slices of jack cheese to top chicken pieces with
6 Alvarado St. Whole Wheat Spouted hamburger buns
Wasabi mayonnaise and/or hot mustard
Directions: Make marinade. Place chicken pieces in zipper baggy with marinade. Refrigerate for 4-12 hours, turning occasionally. Grill chicken on barbecue or under broiler. Do not over cook. While chicken is grilling, saute bell pepper slices in olive or coconut oil till limp and slightly browned. When chicken is done, place one piece of cheese on each breast portion and transfer to a plate. Cover with a pot lid and keep warm in the oven. Toast hamburger buns on the grill. Place a breast portion on each bun and top with peppers. Spread mayonnaise and/or mustard on bun half and enjoy!

Teriyaki Marinade
1/4 c. toasted sesame oil
1/4 c. expeller-pressed safflower oil
1 cup soy sauce
2 tablespoons raw amber agave nectar
3 cloves garlic, mashed
1 tablespoon grated fresh ginger root
2 tablespoons sherry
Directions: Mix ingredients well. Use as directed above.

Continue reading...

Real Food Recipes - Blue Cheese Dressing

1 c. sour cream, not low-fat or no-fat
1/2 c. mayonnaise (with expeller-pressed mono-unsaturated oil)
2 cloves garlic, crushed
2 T. plus 2 t. buttermilk
1 T. Worcestershire sauce
1/2 t. real sea salt or Redmond's Real Salt
1/4 t. freshly ground black pepper
1 T. fresh lemon juice
1/4 c. blue cheese, crumbled
In a food processor fitted with a metal blade, combine all ingredients except blue cheese; process till smooth. Pour into a refrigerator storage container and stir in blue cheese. Refrigerate for several hours before use. Makes 2 cups.

Continue reading...

Garden Poetry

O LORD, how many are Your works! In wisdom You have made them all; the earth is full of Your possessions. Ps. 104:24

This is the first post I've done with personal photos. I went out this morning and took pictures of what caught my eye in the garden. Creation causes me to worship our creative God. Who can do what He has done?

Besides the flowers, and edibles in the yard, the animal kingdom was quite apparent today - bees buzzing, my little dog and cranky cat followed me about curiously. But what was of special interest, was the two baby mocking birds that were nestled in an old dead vine near the roof line. This morning they left the nest. One landed in a small walnut tree in the yard next door. While I was taking pictures I spotted the little guy (or gal). What a photo op! When you come to that picture look for the baby bird in the middle left of the photo.

Garden Poetry

The Meyer lemon, when it blooms, it's flower is so fragrant,
Alas now, what is this I see, a weedy mustard vagrant!

These tiny orchids now appear - it is their blooming season,
Mortimer loves planter box and you can guess the reason.
Peruvian pink lilies are admired by Froggy dear;
And speckled lettuce soon will make its salad greens premier.
Sophie, soaking up the rays, the grass her comfy rug,
But can you tell me why this plant is never food for slugs?
This tree is, oh, so peachy - its orbs we'll eat in June
Altissimo the climbing rose, escaped the autumn prune.

Happy luscious peony attracting honey bees;
Little daisies also, but their pollen makes me sneeze.
Jardins de Bagatelle is French and oh, it's fragrant
Mustard greens are Japanese and their taste is pungent.
Fledgling baby mocking bird is learning how to fly.
While baby Granny apples are reaching for the sky.
Mary Rose, so delicate, now growing on the pickets.
And my sweet Cecile Brunner, flowering in the thicket.
Wedding Gown, white Iris, is happy to be blooming
Unstoppable Franciska - the berry crop is booming
More peonies are popping - so pretty and so pink
Apple blossoms smell so good - t'will be apples in a wink.


Continue reading...


© The Good Woman

You are permitted and encouraged to reproduce and distribute this material in any format provided that you do not alter the wording in any way and do not charge a fee beyond the cost of reproduction. For web posting, a link to this document on my website is preferred. Any exceptions to the above must be approved by The Good Woman (Please see email option on sidebar to request permission).

Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © The Good Woman. Website: the-good-woman.blogspot.com

Recent Comments

Every Tribe, Nation, Tongue and People...

Occupy Your Time for Christ's Glory!

Sing to Jesus

Get a playlist! Standalone player Get Ringtones

The Good Woman © Layout By Hugo Meira.