Blog Remodeling

I've decided to merge the three blogs into one. In doing so, I've brought in just a few posts from the other sites that you may have seen before. I was amazed, there really was not that much on any of them. I think running three made me shy away from all!:) So, here is the one place to find us now.
This template is much more conducive to what I've always wanted to do with it's navigation bar and everything but it's been tricky to learn how to fill.
A new blog title was a must as "Our Family" was just not inclusive enough.
One of my favorite verses and one my dad quoted a lot to me was in the book of Esther when Mordecai reminds Esther that she has been called exactly where she is for such a time as this. That perspective has always been powerful to me. So, it seemed like a great blog title. Besides, here is where I record time, from our end anyway, and every thing we do both big and small is all from the calling God has for us and in that, we are always fulfilling exactly what we should for such a time.

Quinoa Pilaf or Stuffed Peppers

This originated as a red pepper stuffing but I liked it enough on it's own.

Here is what you will need:

2 cups dry Quinoa (sold at TJ's and health food co-op)

1 carton chicken broth (4 cups)

1 large onion (I had some small ones given to me) chopped fine

1 Carrot chopped

3-4 celery stalks chopped

1 tsp. italian herbs

1/2 tsp garlic powder

salt and pepper to taste

1/2 cup almond slivers or slices (forgot to put in picture!)

Method:

1. Rinse Quinoa. This is vital to getting off the bitter producing powder layer on the grain.

A strainer works better because the grain is so small it will fall through a colander.

2. Saute chopped veggies in olive oil till slightly tender. Season with garlic and salt and pepper and herbs.

3. Add chicken broth and rinsed Quinoa. Bring to boil and reduce to simmer. Simmer on low for about 15 minutes (covered) or until liquid is absorbed. Fluff with fork like couscous or rice.

4. Add almond slivers and toss to warm. Serve.

This makes a double batch but it's great as a cold lunch also so I make lots at a time.

Click the link to find out more about Quinoa. It's a complete protein grain and low on the glycemic index as well.

Variation: To make into stuffed peppers just fold in 1/3 or more feta cheese (or a shredded milder cheese if you like) and stuff in a sweet pepper. I used red because they are sweeter. Bake at 350 for 25 minutes or until peppers soften. I learned it's better to put them in a deep dish baker and cover with foil or the stuffing gets a little too crispy on top.

Summer Squash Strata

(Recipe taken from the Facebook group "Cooking With All Things Trader Joe's")

The recipe is very flexible. The base is a bread layer, typically a French or Italian Loaf, a brioche, or Challah. Even a few slices of wheat, multigrain, or white bread will do. . Play around with the other ingredients as well. Substitute mushrooms and spinach or broccoli florets for the vegetables, use swiss or Parmesan instead of goat cheese, or add slices of your favorite sausage.

Summer Squash Strata

3 medium zucchini or yellow crookneck squash (I used both), sliced into thin disks
1 Challah loaf (1 lb) cut 1-inch cubes or torn into small chunks
8 oz log of Chevre fresh goat cheese, broken into small chunks (or use TJ's Crumbled Goat Cheese)
2 Tbsp extra virgin olive oil, divided
1 medium yellow onion, cut in half and sliced thinly
1/3 cup Julienned Sundried Tomatoes
2 cups whole milk
6 large eggs
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped fresh basil

1.) Spread the bread cubes in an oiled 9x13-inch baking dish. Scatter half the goat cheese over the bread.
2.) In a skillet over medium heat, saute the onion in 1 Tbsp oil until soft, about 4-5 minutes.
3.) Add the squash and drizzle with 1 Tbsp oil, sauteing for an additional minute.
4.) Spread vegetables on the bread layer, scattering sundried tomatoes and the remaining goat cheese over the top.
5.) Whisk together the milk, eggs, salt, and pepper. Pour this mixture evenly over the top of the ingredients in the baking dish. Press down gently just a little, allowing the bread to soak up the mixture.
6.) Let the dish sit 10 minutes while you preheat oven to 350 degrees.
7.) Bake uncovered for 40-45 minutes. You will know when it's done because it will puff up quite a bit. Remove and let rest for 5-10 minutes (it will deflate back down). Sprinkle with fresh basil and serve.

My (veggie mama's) alkaline adjustments:

soy milk instead of whole

use sprouted wheat bread instead of italian or french

Serve with large spinach salad

Serves 8

Note: I will be using Feta instead of Goat Cheese for cost. Goat cheese is actually a lower acid cheese though and would be a smart choice. Feta is better also and cheaper.

Sunday Afternoon Pasta

You have to think of pasta like pizza. Pick your toppings so to speak. I love the versatility of pasta for that. Today we came home from church and it was sooooo hot. Boiling something for 15 minutes was the extent of the kitchen heat I wanted to generate and the results were wonderful.
Sunday Afternoon Pasta
1 pkg WW Penne pasta cooked
3/4 jar Trader Joe's Juliane Sun dried tomatoes (let the oil fall in with them)
4oz Trader Joe's Columbus Dry Salami cut in slivers
1 Trader Joe's Can of Artichokes, sliced
1/2 pkg Trader Joe's Basil (layer the leaves, roll them up and then slice thin strips)
1/2 cup (yes happened to be TJ's!) Parmesan cheese grated or shredded
1/2 cup Kamalata Olives
Salt and Pepper to taste
Garlic Powder to taste
1 tsp Trader Joe's Pasta Seasoning Mix (or a good Italian herb blend)

Place all additions in a large bowl and throw strained hot past on top. Toss to coat and sprinkle with the Parmesan.
Yum.