Bread for the Journey

Piles and Piles of Books

I have never counted how many books I have , but I know I have never at any point in my life felt that I had 'enough'!

I remember, as a child, reading the last verse in the gospel of John with wonder and awe.

How I wished that every one of those books HAD been written.

"And there are also many other things that Jesus did which if they were written one by one, I suppose that even the world itself could not contain the books that would be written."

John 21:25 NKJV

Jesus, our Creator , Teacher, Healer, God

Jesus is still today adding to the things that could be written about Him.

His words are still true, His invitation still open to you and to me,

"And whatsoever You ask in My name, that I will do!"

John 14:13 NKJV

When we read the stories recorded in the gospels,

of the many people who came to Jesus with their needs and requests,

He did not turn them away, but rather had compassion on them.

We can have the same confidence today when we approach Him

with our concerns and burdens.

He WILL hear us and He WILL answer our prayer.

He WILL act on our behalf.

Even when our prayers are not answered the way we desired,

we can trust that God answers according to His wisdom and in His love,

working out His ultimate good purposes for our lives.

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"Lord, we thank you that you are a God who works. We thank you that you never grow weary of your children coming to you with their needs, their concerns,

their tears.

We thank you that you always work according to what is best for us.

Help us to trust you with all our hearts. Amen "

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Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible.I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts . .do that now. .and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Honey Glazed Pork Tenderlion

• 1/2 cup soy sauce
• 2-3 cloves of garlic, chopped
• 1 tablespoon of freshly grated ginger, or 1 teaspoon ginger powder
• 1 tablespoon sesame oil
  
• 2 lbs. of pork tenderloin
• 1/4 cup liquid honey
• 1/4 cup brown sugar
  
• 1/4 cup sesame seeds

1. Combine first five ingredients in a plastic bag.
2. Marinate at least 2 hours at room temperature or overnight in the refrigerator.
   
3. Remove the pork and dry well with paper towels.
4. Combine the honey, brown sugar in a plate and roll the pork in this mixture.
5. Roll in sesame seeds.
   
6. Bake at a 375 degree oven for 30-40 minutes. Pork is done when it reaches 160F with a meat thermometer, for medium, and 170 for well done.
   
7. Remove from oven and let rest covered for 10 minutes.
8. Slice thinly and serve.

Serves about 6-8 people.

This is a very easy no fuss dish to make and it is certainly company worthy. It always goes over very well.

Skillet Spanish Rice

My Mom used to make this for Saturday lunch. She didn't really have a recipe so I've had to try each time to recreate it. Recently I made it again and this time I wrote down the ingredients so I could share it on the blog. As with many casserole or skillet meals, you can adjust the ingredients according to what you have in the fridge. The main thing to remember is that the rice gets its flavour by cooking in the tomato sauce.

• 1 lb. hamburger
• 1 onion, chopped
• 1/2 a green pepper, chopped
• 1/2 a red pepper, chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 cup uncooked rice
• 1 28 1/2 oz. can diced tomatoes, undrained
• 1 cup tomato sauce
• 1 tsp. chili powder
• salt and pepper to taste
• 1/2 tsp. thyme
• 1 cup shredded zucchini
• 4-5 mushrooms, chopped (opt.)

Garnish

• 1/2 cup each cheddar and mozzerella cheese, grated
• corn chips

1. Break up hamburger in an electric frying pan or a deep skillet over medium heat, stirring until hamburger is browned.
2. Drain fat and return hamburger to pan.
3. Add remaining ingredients except zucchini.
4. Cover skillet tightly and cook on low heat for about 20 minutes.
5. Stir in zucchini, replace cover and cook until liquid is completely absorbed into the rice.
6. Sprinkle cheddar and mozzerella cheeses over the top and cover until the cheese has melted.
7. Garnish with corn chips around the edge and serve right from the skillet.

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
Ingredients:
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.
Enjoy with warm tortillas or corn bread!

Farmers' Chilli

Al Neenya says we are going to have a cold winter...I've heard others say that also, in the past week. So, let's prepare ahead of time and I'll share with you this all time favorite chilli dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 11/2 cups Salsa
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Not too worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Whole Wheat Bread

This is a moist, dark brown bread, great for breakfast or a healthy choice sandwich. It is always best to make sure the flour and grains you use are fresh. I prefer to store the ones I do not often use, in the freezer. As in most bread recipes, the type of flour you use is quite flexible. I would suggest to stay with at least 4 or 5 cups of whole wheat and then add other types of flour and cereal, if desired, until the dough is kneaded to a nice smooth texture. For example, if I do not have rye flour on hand, I simply replace it with whole wheat or multigrain.
Mixing a larger amount such as this, is easier if you can use a large Kitchen Aid or Bausch Machine.

Ingredients:

• 3 cups hot tap water
• 1 Tbsp salt
• 2 Tbsp sugar
• 1/2 cup oil
• 1/4 cup molasses
• 4 cups whole wheat flour, divided
• 2 Tbsp instant yeast
• 2 cups multigrain (or 7 grain) flour
• 1 cup rolled oats
• 1 cup bran
• 1 cup rye flour
• 3/4 cup wheat germ
• 1/2 cup ground flaxseed

Method:

1. Mix ingredients in order given, using about 1/2 the whole wheat flour amount before adding the yeast and the rest of the ingredients.
2. Switch to kneading hook attachment on machine, when necessary, and add the rest of the whole wheat flour at the end, kneading until you have a smooth dough. You may need a little less or more. Transfer to a larger bowl to rise.
3. Cover with a clean tea towel and plastic. Let rise 1 1/2 hours.
4. Punch down gently, divide and shape into 4 small loaves (or 3 medium). Shape with greased hands to smooth the top.
5. Place into greased loaf pans. Cover and let rise 45 - 60 minutes.
6. Bake at 350 F, about 35 - 40 min.
7. Remove from pans and allow to cool on rack.
8. Slice and freeze any loaves you do not plan to eat by the next day.