Bread for the Journey

The Mandevilla is my new favorite plant.

It blooms with the most wild abandonment, as if it is bursting with joy!

The beauty of its satin-soft almost translucent petals inspired

my neighbour to call them "angel flowers".

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Beauty

What would our life be without beauty in it ?

We spend more time seeking, creating beauty than we

would probably acknowledge.

We beautify our homes, our gardens, our tables.

We seek it in the mirror... thinking...

If we are beautiful we will be loved.

Did you ever stop to realize that the God -

who created such beauty in His creation;

Who also created YOU -

thinks you are are beautiful and His heart yearns for you?

Psalm 45:11

So the King will greatly desire your beauty,

Because He is your Lord, worship Him.

We are loved with a love that far surpasses any human love

we have known.

How can we respond to such a love other

than with deep felt emotion ,

and melted heart

lifted in worship to Him!

"Therefore I will offer sacrifices of joy

in His tabernacle;

I will sing,

YES!

I will sing praises to the Lord"

Ps. 27:6b

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Coconut Crumbed Chicken Tenders with Salsa

I served these baked chicken tenders with my homemade salsa to which I added some fresh pineapple. Served over a romaine and spinach salad it made a light dinner.

• 2 - 3 chicken tenders per person.

Chicken tenders are the part of the chicken breast that is the most tender. To find it. .take a fresh boneless chicken breast. . turn it to the underside and pull the bit of loose chicken. It will easily pull off. You can buy the chicken tenders already separated I just froze the rest of the chicken breasts for another meal. If you are going to make enough for 4 people. .the crumbs below will be enough .. .but if you make a large batch ..double the crumbs below accordingly.

• 2 beaten eggs
• 2 cups crushed cornflakes
• 1 cup of fine unsweetened coconut

1. Dip the chicken tenders in the egg.
2. Put the cornflakes in a zip loc bag and crush with a rolling pin.
3. Add the coconut.
4. Coat each piece of chicken with the cornflake and coconut mixture.
5. Spray a cookie sheet or cover with parchment paper. Lay the chicken out and leave a little space between each one to allow them to crisp. If necessary use two cookie sheets.
6. Bake in a hot oven. . 425 F for 10 minutes. Cut into the thickest part of one to be sure it is no longer pink in the middle.

Serve with the Salsa.

Tropical Salsa which is Dorothy's Salsa with Pineapple

• 4 finely diced Roma tomatoes
• 1 diced green pepper
• 1 diced orange or yellow pepper
• 1 small onion finely diced
• 1 large jalapeno pepper which you have finely chopped. .using medical gloves of course.
• 1 minced garlic clove
• 1 - 2 cups finely diced pineapple. . you could use mango too .. add more. .it won't hurt it.
• 1 cup vinegar
• 1 can tomato paste
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• a few tablespoons chopped cilantro . .add this to your taste

1. In a large bowl combine all the veggies and the pineapple.
2. Add the remainder of the ingredients and stir well . .refrigerate.

Rouladen

My friend, Doris, makes Rouladen for special occasions and I always get hungry for them when she mentions them. Before I got this recipe from her, I just winged it and basically made my own version, but now I am happy to give you a real recipe.

Ingredients:

2 – 3 lbs round steak, cut for Rouladen (8 - 12 thin slices)
salt, pepper and marjoram to taste
mustard
1-2 large onions, chopped (I used 1 onion)
15 – 20 slices bacon
a few pickles. sliced (optional)
2 cans cream of mushroom soup
1-2 cans button mushrooms

Method:

1. In a large frying pan, sauté onion and bacon. I used pre-cooked bacon, so I just add it once the onion is soft, or use it without frying.
2. Tenderize the meat. I put a few slices on a chopping board, cover the meat with a plastic bag and then use the meat hammer on it. This way the juices don’t splatter.
3. Sprinkle meat lightly with salt, pepper and marjoram, then paint lightly with mustard.
4. Divide onions and bacon on tenderized meat slices and add pickle on one end.
5. Roll up, starting with pickle end, folding in the sides a tad. Secure with toothpick.
6. Brown in same pan as you cooked the onions in. I like to add a splash of wine at the end of the browning process and continue cooking them until it’s almost evaporated.
7. Transfer rouladen to roasting pan.
8. Add cream of mushroom and liquid from mushrooms to drippings in pan and bring to boil. I used 1 can mushroom soup and about 1/2 cup light cream.
9. Pour sauce over rouladen and bake at 325F for 1 - 1 ½ hours, depending on size. Add button mushrooms for last 20 minutes.

Other option for sauce: Add 3 cups beef or chicken broth (shake 1 cup with 3 Tbsp flour to thicken) to drippings in pan. Cook rolls on stove or in the oven, in the sauce. When done, remove rolls onto serving plate and stir ½ cup of cream into the gravy.

Serving suggestion: Serve with Bev's Spaetzle or mashed potatoes and red cabbage

Banana Creme Brûlée

If you have ever been on a cruise...you know that the food is quite special! Last year we cruised the Caribbean...and I came home with the Royal Caribbean International Cookbook...which happens to contain recipes for many of the delicious dishes I sampled on board. One of my favorite desserts was Bailey's Banana Creme Brûlée. The recipe I am sharing here today is not exactly as printed in the cookbook...but a somewhat more simplified version. I discovered that it doesn't need double boilers and strainers after all!


Creme Brûlée

• 4 egg yolks
• 1/2 cup white sugar
• 2 1/2 Tablespoons of Bailey's Irish Cream
• 2 cups whipping cream
• 1/4 cup brown sugar

Method:

1. Beat egg yolks and sugar until lemon coloured.
2. In a heavy saucepan heat cream to scalding (just under a boil) over medium heat.
3. Stir in Bailey's Irish Cream.
4. Add hot cream mixture slowly to egg mixture stirring continually.
5. Divide custard into individual brulee dishes or ramekins. (Fills six 7 oz. ramekins.)
6. Set filled brulee dishes in a large deep-sided baking dish.
7. Add enough water to reach halfway up the brulee dishes.
8. Bake for 40 minutes at 325 degrees Fahrenheit...until set but still trembly.
9. Remove from pan and cool. Chill for several hours.
10. Several hours before serving, sprinkle 1 Tablespoon brown sugar over each cup.
11. Broil 6-8 inches from heat until sugar is caramelized....it will turn brown and bubble.
12. Watch very carefully.
13. Let stand 15 minutes; then chill again until serving time.
14. Top with caramelized bananas (below) and a spoon of whipped cream.
15. Serves six.

Caramelized Bananas

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup sour cream
• 2 bananas, sliced

Method:

1. Melt butter and sugar in skillet over medium heat.
2. Add sour cream and whisk until smooth.
3. Add banana slices and caramelize for about two minutes.

The Bailey's Irish Cream gives it a wonderful flavour, but you can substitute 1 teaspoon vanilla if you prefer. You can also omit the banana topping and instead top with whipped cream and toasted hazelnuts. It's actually quite simple to make...and most delicious with the crunchy brown crust. If you are looking for a special dessert...you might want to give this a try!

Bagel Sandwich

I always keep some Whole Wheat Multigrain Bagels in my freezer for a quick lunch. When you buy bagels don't assume that a Mulitgrain Bagel is Whole Wheat. Depending on where you live. . .Multigrain might very well mean that the Bagel has various grains in it. Read your label to be sure that the flour is Whole Wheat.
On this bagel I change up the ingredients but I almost always use a meat. . a type of cheese. .and a topping of veggie. Try different combinations to keep your lunches interesting.

1. First spread your bagel with Dijon Mustard.
2. Then choose a thin slice or two of either

• smoked turkey or chicken
• lean ham
• crisp bacon
• a cheese of your choice. I used a spicy jalapeno havarti.

Top with a few slices of veggie . . or just thin tomato. Keep the tomato thin so it broils up nicely.

If you want a veggie sandwich just use some peppers and cheese.

I'm sure you will have lots of your own ideas. . .please share. I'll add them onto the recipe.

Coddled Eggs

We were given two porcelain Royal Worcester egg coddling cups as a gift. They were so pretty, but I had no idea what they were for. Once I found out what they were and how to use them we have been enjoying coddled eggs for breakfast.

The egg coddlers shown are for 2 medium size eggs. You can purchase them at specialty kitchen shops, and can also be found in antique shops. If purchasing a used coddler make sure the lid has a good seal.

How to use:

Place empty cups in a pot and fill pot with water to just below the lid rim of the cup.

Remove the cups from the pot.

Lightly grease the inside of the cup and lid with butter. (or use non stick spray)

Bring the pot of water to a boil while you assemble your eggs.

Ingredients -for 2 double egg coddler cups

-4 eggs, at room temperature

-4 tsp ceddar cheese, finely grated (optional)

-4 tsp deli ham, finely chopped (optional)

-dry basil, (optional)

-salt and pepper

-1 tsp butter

Place 1/4 tsp butter in the bottom of each greased coddler. Break one egg into each coddler. Sprinkle with a dash of salt and pepper and a pinch of basil. Top with 1 tsp of each ham and cheese, and then break the second egg over that. Top with the remaining ham and cheese, a dash of the seasonings and 1/4 tsp of butter.

Making sure you have greased the lid, screw it on (but do not tighten it too much) and carefully place the sealed coddlers in the pot of boiling water. I put a lid slightly left open over the pot to keep the steam in.

For a 2 egg coddler leave in the water for 8 1/2 minutes. If using only 1 egg boil for 6 1/2 minutes.

To remove from the water it is best to use the end of a fork or spoon by sliding it into the ring. The porcelain gets very hot! Using a dry tea towel hold the bottom and remove the seal. The eggs will be like a medium hard boiled egg. The cheese, ham and basil give it extra flavor.

Serve with home made hash brown potatoes, fruit and toast.

*if you want quick home made hash browns, microwave several potatoes for 4-5 minutes. Let cool slightly and leaving the skins on cut into chunks. Melt some butter in a non stick skillet and over medium heat brown until outsides begin to get crispy. Season with salt and pepper to taste.

Chicken Noodle Soup

When I make homemade Chicken Noodle Soup I use a whole fryer or broiler chicken. I don't use all the meat for the soup. Once the broth has simmered several hours I allow the broth to cool enough to handle the chicken. Remove the chicken using a small colander with a handle. Take off the two breasts and use them for another meal that needs chopped chicken. The options are endless. You could make a casserole or just use it for sandwiches or for wraps. Since the chicken had simmered in the seasoned broth. . .it will be flavorful for another use. With the rest of the chicken I remove from the bones from the meat and put the meat back into the broth. If we are not eating the soup that day .. .I refrigerate the broth and then before reheating .. .I remove all the solid fat at the top of the broth.

• 1 chicken
• 2 bay leaves
• 10 peppercorns
• 1 star aniseed
• 5 cloves
• a small handful chopped parsley
• 1 teaspoon Maggi seasoning ( optional )
• salt to taste

1. Put your chicken in a soup pot and cover with water.
2. Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
3. Simmer for 2 -3 hours.
4. Remove from heat and take chicken off the bones when it is cool enough to handle.
5. Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
6. Add 1 teaspoon of salt and the Maggi seasoning and parsley.
7. Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
8. Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)