Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Quick, Easy, Feeds a Crowd...

This is a go-to recipe, here at the cottage. I am sure it, or something like it, is out there somewhere, in some official form, as a recipe. But this one, I made up myself. It is a perennial Atchley favorite, and couldn't be easier.

First, gather your ingredients, and take a picture of them, because you are a goober-blogger-geek:

2 or 3 large green peppers (I used 3); some red onion; a whole box of penne pasta; a sliced kielbasa; olive oil; a cup, give or take 2 or 3 cups, of Parmesan cheese (in other words, as much or as little as you want); and don't forget a bit of coarse salt and fresh cracked pepper. No table salt, please, because I am a salt snob. And a pepper snob. And a purse snob, but that's another post for another day. I buy most all my purses at Goodwill, and the only rule is that they had to have retailed for over $200 at one time.

gotta have the real deal...it's all in the parm...oh no. I am a parmesan snob, too! (Not really. I use the already grated, in the bag stuff, when I absolutely have to.)



make sure your cutting board is at least ten years old, a gift from your oldest son, and that it shows lots of "love". Because I am a cutting board snob. If there is no patina, there is no dinner.



Put your penne pasta on to boil. Cook it up according to package directions. While that is cooking away, heat up some olive oil, in your cast iron skillet. Cast iron is best, big and heavy, because I am a skillet snob. Get the oil screamin' hot, but not smokin'...

(see the pasta boiling? I wish to the moon that was a copper stock pot you see there, because I am such a copper pot snob. All my pots except my big stock pot, are copper. Alas, 6 or 8 quart copper stock pots don't come easily, because they are not found at thrift stores)

Toss in your green peppers and onion, and stir around for a minute or two. Find your newest, turquoiseyest utensil, because I am a utensil snob.




...some fresh ground pepper...



Toss in the kielbasa, and stir some more...careful now! Cast iron gets hottttt...keep it movin', girls, keep it movin'...



Toss in your cooked penne, your Parmesan, add another splash of olive oil, and break out the plates. Your tongue is going to beat your face to death trying to get to this. It is that good.

Spinach Lasagna - the Easy Way


First, pour a little spaghetti sauce in the bottom of your baking dish, followed by three lasagna noodles (uncooked!), followed by a generous smearing of ricotta cheese and two fistfuls of mozerella, sprinkled evenly, followed by a layer of (fresh!) spinach.


repeat with your next layer of three lasagna noodles...



followed by smearing all the ricotta cheese you want on top of the noodles, followed by as much mozerella as you want.  Usually, after this step, I sprinkle some coarse salt and a couple pinches of Italian herbs...

 
followed by some spagetti sauce, preferably fresh...then more spinach, then more noodles...you get the idea.  Add as many layers as your dish (and your tummy) can hold...


Finish off with parmesan cheese


Now, the next step is the most important...actually, the next two steps.  Are you ready?

Pour a bit of water into the edges and corners of your lasagna (under a cup)

and seal it tightly with a couple layers of foil.  Bake in a 350 degree oven till done, about an hour, if I remember correctly, and if I don't, I'll come back and edit this.  ::smile::

Sorry for the lack of precision in ingredient amounts, but I just don't know what precisely to tell you.  Eyeball it - you know what a good lasagna looks like...you probably make a better lasagna than I do, but I doubt you make one easier than this! 

Before I leave you on this sunny-in-east-Tennessee, first-day-of-fall Tuesday, I have to tell you what sort of Tuesday it is...

It's a Martin Denny sort of Tuesday.  And I hope to help start a return to the sheer enjoyment and preservation of vinyl music...the sound of really old music on really old records played on a really old (50's) record player is a happy thing.  A very happy thing.  I love it so much better than my CD's and my Zen MP3, though it is a really nice, recent model. This kind of music is part of our unique lifestyle here at the cottage, paying homage to our preference for all things old and simple...dinner is always accompanied by the scratchy, low tech sound of records, playing Ella Fitzgerald or Nat King Cole...or Martin Denny.  Picking these gems up for fifty cents is better than frugal...this is artistic living.

Just want to leave you with some gratuitous beauty for your brain...eye candy...whatever you want to call it ~



End of summer gerbera daisies, planted in our vintage (our neighbor estimated it to be from the 60's era, because it was his daughter's when she was small, then went to another neighbor, then came here)  radio flyer wagon, along with some ornamental grasses for texture...

The lettuce is sprouting nicely - two kinds - it will be ready when the weather cools off.  When it is nice and full I'll share pictures of our cold crops and a finished salad or two!

Blessings on your Tuesday...we are having record heat here today!

Blackberry-Orange Iced Cream

...not "ice cream"...it's iced cream.  So, so good.  This is an easy recipe, very hospitality-friendly.  By that, I mean that you put just enough love into it...more effort and time than running out to the store for an angel food cake and berries - less hands-on time than it takes to make, say, a from-scratch, home made pie. Guests like it when there is just enough love put into something to make them know they are special, but not so much as to make them feel like you are trying too hard to impress them.

take 2 cups of fresh blackberries, 1/4 cup of orange juice and 1/4 cup orange marmalade, along with 2 TB sugar.  Combine in a heavy saucepan...


...and bring it to a boil.  Boil it for 3 minutes, stirring constantly.  Then let it cool completely.  In a large bowl (I use my Kitchenaid mixer), beat 2 cups of heavy whipping cream into soft peaks.  Add 1/4 cup of confectioner's sugar.  Fold in the berry mixture, and chill until time to serve.  I freeze this in a container, and then bring it out to soften a little before serving. 

   
Very, very fresh, creamy taste.  Not overly sweet whatsoever.  Yum!

When Life Gives You Lemons...


...make lemonade!


PINK lemonade!



So much easier if you have one of these babies...


Ingredients (recipe at the end...)








Don't let the squeezed lemons go to waste. Put the cut side, with some table salt on it, to your copper pots and rub till you are out of breath. I polished all the copper tonight, while the kids and dad played a board game. We are so Waltonesque, no?





As the sun was setting, I caught a glimpse. Oh, the handiwork of God!




Blessings on your evening, friends!
Pink Lemonade Recipe:

6 – lemons
2 – teaspoons grenadine syrup
1/2 to 3/4 – cup sugar
4 – cups water
1 – cup crushed ice


Mixing Instructions

Cut lemons in half and squeeze out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.

Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Oh Yum. Everyone loved it...hope you try it this week!

Come On In!


(the wreath I made...I'm so proud!)

Some of you have emailed me and "Facebooked" me, wanting to see a few more pictures of our home. (Thank you for all the sweet notes, by the way!)


So come on in, I have the best hot drink ready for you - here's the recipe:

a 46 oz. bottle of pineapple juice
a can of jelled cranberry sauce
cloves
cinnamon sticks

Put the jelled cranberries in a blender and hit them a few times, just to "liquify" them. This will make it easier on you. Then pour it into a 2 quart saucepan on the stove, with the whole bottle of pineapple juice in it. Stir it all in, and steep it with the cloves and cinnamon. Strain before serving. So good!


Come for a tour around our tiny "Ceiligh Cottage"

The fireplace in my bedroom - and where Bocelli and Grant live.





This kitchen sees a lot of action - a busy, busy place.
The diningroom...



A wreath on each bedroom door...

My bedroom - red berry swags and kissing ball are up. We're all ready for Christmas!






Well, we are "T minus 7 days and counting". Rain is turning to snow where I am - hope your evening is well spent, my friends. Enjoy this time of the year...

Extraordinarily Happy Ordinary Days

Here I sit, blogging away, I hear the sound of the NFL football game floating in from the livingroom (my youngest son and my husband have this Monday night man-ritual), the voices of my newly married daughter and her husband (who are spending the night here tonight, just for kicks, in her old room) and the laughter of my other daughter Sarah, as she doubtless is on the phone with her beloved.

Josiah (oldest son) called me today just to tell me that he loves me and to thank me - a simple thank you for sticking by him, keeping him near to my heart, and for being his mom. Does life get any sweeter?

He also wanted to tell me that a friend of his that he brought to our college-age small group yesterday, a young man who doesn't yet know Christ, thinks that I'm a really, really great mom. I think I must have also won the lottery and just don't know it yet, because...well, because life is just that good today.

This kid, Josiah's friend, wants to come to Harvest - and this is after hearing the gospel, through various college kids and Tim and me, all evening long last night.

All twenty of us sat around our friends' built-in firepit, on their gorgeous, huge new undulating back porch, all made of flagstone. Picture if you can, a postcard-perfect Federal Blue painted, slate roofed, post and beam home, without a single television inside that home anywhere, as you walk through...no TV exists in this historic home - just the sound of a wood burning stove, and soft instrumental music playing. You continue out to the back porch. There is a large blue barn, also post and beam constructed, behind us. To the side is a horse barn with two horses, and down from there, you see goats frolicking, and one by one the stars began to come out...shining incredibly brightly, there in the country where there is no city light whatsoever.

Yeah. That mental image is a metaphor for my life these days. Completely. Good.

If you tramp the acreage that is part of this property, you will find a creek - more like a small river. Spring-fed, and refreshingly cool in the summer, or so all the teenage boys of Harvest tell me.

Tim and I were graciously and sincerely told to schedule anything, at any time on their property...to make use of this very sought after space anytime we needed it. We won't be taking unfair advantage of such generosity, though this family is part of our church, but we couldn't help but tearily smile. Well, I tearily smiled. Tim just grinned.

When God closes a window, He opens a barn door, apparently.

(...members of Very Large Churches in our city regularly ask to schedule their events here, to be near this quaint setting, to make use of the post and beam barn...we get first dibs.)

We were full of baked beans, home made potato salad, and chili dogs, all graciously prepared by Lynn, and one by one three guitars popped out, and we began to sing. The owners of this property were glowing with joy, absolutely loving having this group meet at their home. We sang in the freezing cold, sitting close to the fire, for a long time. It was worship. Josiah's friend thought it a bit strange, I'm sure, but he enjoyed it so much he is coming back. I don't blame him.

The goodness of God was in quiet evidence in the people and the place - a pervasive peace blankets the Bower's property. I hope they realize that they are very much a part of the sowing that took place in that young man's life. When he gets saved, they will share in that reward. That is how hospitality works.

On another note (and an oh-so-random note at that) here is a picture of "my new baby". Yup. There's a brand new baby at the Atchley house. He is an early birthday present from Tim for me, and he is named after Cary Grant:



Grant, the pocket parrot. (Also known as a "parrotlet")


Grant, sitting on Isaac's shoulder...

Last but not least, I made something called "40 Clove Garlic Chicken" today:




I had to take a picture of forty cloves of garlic, piled on my cutting board!
(later note: I promise, I didn't realize the card was back there when I snapped the picture. I'm not flaunting it on purpose. ACK! I clicked on this picture, after posting it, and realized that you can see this card, plain as plain. Oh well. I'm leaving this picture here, just the way it is. That card sits where I've had it since I got it in the mail four days ago...it puts a smile on my face all the time.)



You place some celery, onions, and a large roasting chicken in the crockpot. Sprinkle the chicken generously with coarse salt, fresh cracked pepper, paprika, rosemary and thyme. Pile forty...you read right: forty. cloves. of. garlic. all around the chicken and switch on the crockpot.

After awhile, you will be treated to the tenderest, best chicken you have had in a long time. Guaranteed. Just don't eat the garlic...it is there to flavor the chicken, or maybe just to smell startlingly good for hours and hours.
In short, this blog is about church life. Which also happens to be my life. Harvest Church isn't a "place" as much as it is a way of living. You have to experience it to understand it. It is abundant living, challenging living....purposeful and passionate living. It is community. It is all things ordinary and exquisite and frustrating and tedious and glorious.
If you don't have a church home, come experience this life. If you have a church home - please....stick and stay there. The rewards are stunning.

A Triumph, If I Do Say So Myself...


I have a recipe to share with you…one that is my very own.

Each year, I make several loaves of cranberry orange bread. Each year, I’ve never been quite satisfied with the results…until this year. (In previous years, the bread was always either too dry, or not orangey enough to suit me, or not sweet, or always something that wasn’t quite right.)

I finally tweaked all the various recipes I’ve used over the years, and came up with what is truly the best cranberry orange bread. Um - in my ever so humble opinion.

This one is worth making just for the smell of it, when you are mixing it all together. The freshly grated orange peel, combined with the fresh cranberries (I’d always used dried cranberries until this year) is an intoxicant. The orange peel is the biggest hassle to grate – you have to be careful not to get the white “pith” part, just the surface orange part – but so well worth it. Have fun with this one, and feel free to tweak THIS recipe….make it "yours"....but, if you have not made cranberry orange bread before, I recommend that you make it exactly as follows first…then, make notes as to your opinion of the results, and if it needs something different, you then tweak it to your taste the next time you bake it.

I upped the sugar, upped the salt, changing it to coarse salt, which I vastly prefer. When you use coarse salt, you need more…if you use regular table salt, reduce the amount listed by half, to about ½ a tsp.

I drained and then pureed a can of mandarin oranges instead of the usual plain orange juice, used fresh cranberries rather than dried, and because of that, reduced the amount of cranberries. Fresh cranberries are bitter, and I prefer the bread to be a little more sweet. I also omitted all spices such as clove or nutmeg. That is enough of a “tweak” to make this my own recipe.


Also, I could have said something like "1/4 cup vegetable oil" instead of 5 T. But I just added the oil, by tablespoons, until it all "looked right". The count was 5. So sue me. I went with it.


2 cups all purpose flour
2/3 - 3/4 cup sugar, to taste
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp coarse salt, if desired
4 tsp grated orange peel - this takes about 2 good sized oranges to obtain
1 – 11 oz. can mandarin oranges, drained and pureed in the blender, enough to make ¾ cup orange “juice”
5 T vegetable oil
1 egg
1 heaping cup fresh cranberries, sliced in half or coarsely chopped (I also just stick these in the blender and “chop” them that way…)
1/2 cup chopped nuts (walnuts or pecans)


1. In a large bowl, stir together the flours, the sugar, baking powder, baking soda, and salt.


2. In another bowl, whisk together the oil, orange peel, mandarin orange “juice”, and egg. Add this mixture to the flour mixture, stirring the two mixtures just enough to moisten the dry ingredients.


3. Fold in the cranberries and nuts, and pour the batter into a greased 9 X 5 X 3 inch loaf pan, or several mini loaf pans, filling half-way.


4. Bake the bread in a preheated 350 degree oven for 1 hour (about 45 minutes if you're using mini loaf pans). Cool before slicing.

Towards a Philosophy on Chili...

Any modest writer will not title their essay or book, "The Complete Philosophy of Education", or "The Philosophy of Cuisine". They will entitle their thoughts, "Towards a Philosophy of..."

I'm still learning. I'm still becoming. I'm still working towards full expertise. All I know for sure, is what I know today. What I know today could change come next week, when God or the cooking channel teaches me something greater.

Thus, I caution my younger readers of twenty-something years of age. Listen to those who are twice your age. Everything that you think you know today, I knew twenty years ago, and I've been steadily adding to those stores of wisdom since. I may not know pop trivia, but I know how to feed a large family on a very modest budget, how to survive twins...plus two more, how to get (and keep) a Godly man, how to lead with limited strength and ability, and how to walk with God.

But that is another blog entry for another day. (And aren't you just on the edge of your chair about it???)

Regardless of your age, I welcome your input on this subject as well, indulgent reader, as I work towards a philosophy of chili.

Chili should not be consumed in spring or summer. We have an Atchley Tradition (yes, with Capital Letters) and that is, we stop eating chili in spring, and we don't touch a bite of the delightful stuff until the first evening of the following autumn, when the temperature is forecasted to dip to forty-something. It can be, gentle reader, forty-nine. Yes, we'll break out the chili powder and the jalapeno for a low of forty-nine degrees.

Tonight, October 1st 2008, the forecasted low dips down to the magic number for the first time since last April. It is predicted to be forty-SEVEN degrees tonight. Wahoojah-amen, fire up the really big stock pot, and let the chili makin's begin. Time to celebrate.

Fire for the palate.

If it doesn't kick your butt, it ain't chili. If it doesn't give you a quasi-charismatic moment, it ain't chili. (hop around, fan yourself, speak in strange tongues...) If it doesn't leave you feeling somewhat alarmed at first bite, it ain't chili. You are supposed to shovel in that first, delectable spoonful, buck about in your chair for a split-second, and exclaim:

"THAT'S what I'm talkin' about. EEEEEEEE-yeah."

Have a hand towel at the ready, because if you aren't wiping your forehead along with the corners of your mouth...it ain't chili. Have lots of sour cream, grated cheddar cheese, and Frito's on the table, because if you don't have those...well, you get what I'm trying to say.

It ain't chili.

I think chili making is Mercy Ministry at its finest. All the capsaicin (the ingredient that makes your nose run, and makes you speak with strange tongues) in chili actually releases endorphins! Who needs a "runner's high"? Gimme a bowl of the good stuff. Who needs to be slain in the spirit? I'll share my chili with you, and have you feeling high as a kite in no time flat. You'll be swimming in endorphins, praisin' the Lord.

All that said, I really do feel humble about it. I've not arrived, when it comes to making God's Favorite Dish. If you'd like to work towards your own chili philosophy, feel free to enlighten me.