Recipes and Stories for a Full, Filled Life

John 10:10 - Jesus said, "I came that they (you and me) may have and enjoy life, and have it in abundance - to the full, til it overflows.

Monday, September 26, 2011

Recipes for the Harvest

I did 2 segments on Fox 6 Real Milwaukee show last Friday. If you want the recipes, go to Enjoy!!



Tuesday, September 20, 2011

Middle Eastern Cabbage and Potatoes

A great side dish featuring veggies that are always "in season". The turmeric gives this dish it's lovely color--and flavor!

2 T. olive oil
4 carrots, thinly sliced
1 onion, chopped
1 tsp. salt
½ tsp. pepper
½ tsp. ground cumin
¼ tsp. turmeric
½ head cabbage, shredded
2-3 red potatoes, cut into ½” cubes

Heat olive oil in skillet over medium heat. Cook the carrots and onion in the oil about 5 minutes. Stir in salt, pepper, cumin, and turmeric; add cabbage and cook another 15-20 minutes, stirring occasionally. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 15-20 minutes.

Tuesday, September 13, 2011

Stuffed Cabbage

I served this on a bed of quinoa, but rice or pasta would be good too!

9 cabbage leaves
1 # ground beef
1 small onion, chopped
¼ c. quick oats
3 T. fresh chopped parsley, divided
1 egg
1 (6 oz.) tomato paste, divided
1 (8 oz. tomato sauce, divided
1 tsp. salt
½ tsp. Italian seasoning

In a large pot, bring about 1” of water to boil. Place cabbage leaves in pot; cover and remove from heat. Let sit about 30 minutes.

In a medium bowl, mix beef, onion, oats, 1 T. parsley, egg, 2 T. tomato paste, 2 T. tomato sauce, salt and pepper. Divide mixture into 9 portions. Shake excess water from leaves. Place a meat portion in each leaf and roll up. Place rolls in a greased 13 x 9 pan. Mix together remaining parsley, tomato paste and sauce, and Italian seasoning. Spoon over cabbage rolls. Cover and bake 350˚ for 1 hour. Serve with rice or quinoa, if desired.
Serves 3-4

Friday, September 9, 2011


Most chefs use Kosher salt for cooking. But for finishing dishes, they may use the fleur de sel (flower of the sea), which costs $36/pound. And there's also a black sea salt from India and red sea salt from Hawaii, among others. Salt is either mined or from the sea. In the pure form of sodium chloride--they taste the same. The difference in color and flavor are the type and amount of minerals that are attached to the crystals of sodium chloride.

For cooking, I like Penzey's Kosher salt--it is pure salt, unlike Morton's which has an anti-caking agent. For baking, I use table salt, since recipes were developed using it. For table use, I like "Real Salt" (pictured in the plastic bag). I buy it bulk for $3/pound-- it has the naturally occurring minerals.

Salt is used to bring out the flavor in food. It is also a preservative. Jesus told his followers to affect others positively, just as salt brings out the best flavor in food. He said, "you are the salt of the earth...".

Sunday, September 4, 2011

Field Trip!

Weaver's Country Store in Fall Creek, WI, is worth the trip! It features bulk, natural foods and locally grown foods. The store is immaculate and staffed by caring and helpful people. E13855 Hwy 12 Fall Creek, WI 54742 715-877-2020 Hours: Mon-Fri 8:30-6, Sat 8:30-5, Closed Sundays. Check it out when you're in the Eau Claire area.