Storage is important in my home. I like to have a place for everything.
I have a coat rack in the kitchen that holds my aprons and my purse.
It is a simple wood coat rack that I spray painted.
Then I sanded around the edges to expose some of the wood.
Happy painting!
Applesauce Almond Bread
adapted from Eat, Live, Run
makes 1 loaf
2 c. flour
3/4 c. brown sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. cinnamon
1/3 c. sliced almonds
1 Tbl. chia seeds
1 egg
1 c. applesauce
3 Tbl. melted butter
Preheat oven to 350 degrees and grease a standard sized loaf pan.
Whisk together the flour, sugar, salt, baking power, baking soda, and cinnamon in a large bowl. Add the sliced almonds and chia seeds to the dry ingredients.
In another bowl, combine the melted butter, egg and applesauce. Add to dry ingredients and mix until it comes together.
Place in prepared loaf pan and bake for 45-50 minutes.
This is the best angel food cake that I have had.
Puts all grocery store varieties to shame.
Angel Food Cake
from Allrecipes
12 egg whites
1 1/4 c. powder sugar
1 c. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
1 c. sugar
Measure egg whites to 1 1/2 c. and let stand at room temp. for 30 minutes. Sift powder sugar and flour 3 times. set aside. Add cream of tartar, salt, and extracts to the egg whites; beat on high-speed. Gradually add the 1 c. granulated sugar. Beat until stiff peaks form. Fold in flour mixture a 1/4 c. at a time. Gently spoon into angel food pan (do not grease). Cut through batter with a table knife. Bake at 350* for 45-50 minutes. Immediately invert pan. Cool completely. Remove cake from pan by running a table knife around the perimeter.
Enjoy!
How about a spicy dish for a cold winter day?
I gotcha covered.
Let’s get started!
Dice up a shallot, 1 clove of garlic, and 2 jalapeno peppers (seeds removed).
Saute in a little olive oil for 2-3 minutes.
Remove from pan.
Slice up 1 chicken breast and season with Tony Chachere’s Creole Seasoning.
Brown the chicken in a little olive oil.
Once it is cooked through, place the chicken with the pepper mixture.
Create a roux with 2 Tbl. butter and 2 Tbl. flour.
Cook for a minute or two.
Add a can of evaporated milk and whisk to combine.
Return your chicken and pepper mixture back to the sauce.
Season to taste with more creole seasoning.
Serve with the pasta of your choice. I used fettuccine.
Serves 2-3
Eat well!
I use old wash cloths to hand mop my floors.
I was having a problem with keeping these household cloths separate from my regular wash cloths.
I told my husband that the marker I was using on the tags(I wrote a C on the tags for cleaning) was getting washed away in the laundry.
He told me stitch some color into them, so I did.
I hope this helps anyone else who doesn’t want to scrub their face with wash cloths that have been scrubbing the floor.
This is one of my husband’s favorite soups.
Defiantly on the rotation throughout winter.
Vegetable Venison Soup
serves 4-6
2 Tbl. bacon grease
1 lb. venison roast, cubed
3 garlic cloves, minced
5 potatoes, cubed
1 onion, diced
4-5 carrots, sliced
pint of green beans
1/4 c. red wine
4 c. water
2 Tbl. beef base
pint tomato juice (2 c.)
1 tsp. sugar
1 Tbl. thyme, dried
2 Tbl. worcestershire
2 bay leaves
1 tsp. salt
1 tsp. pepper
In a dutch oven, heat the bacon grease on medium high heat. Add the venison and cook until all the liquid is gone and the meat is well browned. Remove the venison and deglaze the pan with the wine. Allow the wine to reduce by half, 1-2 minutes. Add the water, beef base, and tomato juice. Stir to dissolve the beef base. Add the remaining ingredients, as well as the venison, to the broth. Cover and cook in a 250* oven for 2-3 hours.
Serve with a nice crusty baguette.
Yummy sweet potato biscuits that go great with salty ham or quiche.
Sweet Potato Biscuits
from Martha Stewart Living Magazine
1 lb. sweet potatoes
2 1/1 c. all-purpose flour
4 t. baking powder
2 Tbl. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
8 Tbl. cold butter, grated
1/4 c. half n’ half or buttermilk
Preheat oven to 400*. Bake the sweet potatoes in the oven until soft, 1 hour. Mash the sweet potato and set aside. Mix the dry ingredients and grate the butter (freeze the butter for 10 minutes) into the flour. Mix the cold milk into the cold sweet potatoes. Add the sweet potatoes to the flour mixture and stir to incorporate. Add more milk if the mixture is too dry. Place the dough on a floured surface and pat out to 1/2″. Cut and bake for 12-16 minutes, until they brown on top.
This quiche is adapted from the Pampered Chef cookbook, Stoneware Inspirations.
Of course quiche is great for breakfast, but sometimes we like to make it a supper meal.
Crustless Quiche
serves 2-3
quiche base:
5 eggs
3/4 c. half n’ half
3 Tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
filling ingredients:
3 bacon slices, cooked and crumbled
1/3 c. tomato, seeded and chopped
3 Tbl. green onions, thinly sliced
3/4 c. swiss cheese, shredded
Preheat oven to 375*. Spray the mini baker or 8″ cake pan with nonstick cooking spray. Wisk together the quiche base and set aside. Layer the filling ingredients, starting with the cheese, into the bottom of the baker. Pour the quiche base over the filling ingredients. Bake for 30-35 minutes or until center is set. Let stand 5 minutes before serving.
You can change up the filling ingredients by adding ham instead of bacon, cheddar instead of swiss, broccoli instead of tomato. Customize however you like!
My mom made kielbasa sausage with cabbage when I was a kid.
I didn’t like it then.
I do now.
I make this recipe a little different from what my mom made.
I have added penne pasta to the meal, as well as oven crisped potatoes for the top.
I hope you enjoy!
Chop an onion and bell pepper. Slice up some kielbasa sausage.
I use the 100% beef kielbasa.
Place in a 4qt. sauce pan and cook until the onion and pepper are tender.
There is no need to add extra oil for the onion and pepper. The sausage will take care of that.
Chop a half a head of cabbage.
And add that to the sautéed meat mixture.
You will want to cook the cabbage until it is tender.
Reduce the heat from medium to low and cover.
Allow this to cook while you prepare the potatoes and pasta.
Slice up some potatoes and place them on a bar pan.
Drizzle with olive oil and sprinkle with sea salt.
Place in a 400* oven and bake for 20 to 30 minutes. Stirring half way through.
Cook your pasta.
Season the cabbage mixture according to taste with salt, pepper, garlic powder, and onion powder.
Layer the penne pasta in some pasta bowls.
Add the kielbasa and cabbage.
yum
Add your oven fries and pat yourself on the back for making a scrumptious meal.
You don’t need a rice cooker to make great tasting rice.
Steamed Rice
serves 4
1 c. rice (I use short grain like CalRose)
3 c. water
Place rice in 3 qt pan and rinse with cold water. Drain and add the 3 cups of water. Place over high heat, stirring occasionally. When the water comes to a boil place a lid on the rice and turn the heat to low. Set your timer for 20 minutes. When the time is up, turn off the heat and let the rice sit for 15 minutes. Fluff and serve.
Layers of Leah 