Thai Food Wrap

!c. coconut milk

1t. dried lemon grass

1T. red curry paste

1T. brown sugar

salt to taste

1T. lime juice

2T. olive oil

2c. diced zucchini

1c. diced onion

1 1/4lb. boneless skinless chicken breasts, cut into 1in. cubes

2c. cooked rice warm

1/4c. chopped fresh basil

1/4c. chopped fresh mint

8-10in. flour tortillas

In a large saucepan, combine the 5 ingredients. Bring to a simmer and cook until mixture thickens. 10-15min.

Remove from the heat and add lime juice and set aside. heat 1T. of olive oil over med. heat in skillet. Add the zucchini and onion, and salt. Cook till veggies are tender about 5-7min. Transfer to a large bowl, add the remaining 1T. of olive oil to skillet; add chicken. Cook till done. About 5min. Add veggies, rice and basil/mint. Mix well; then add coconut sauce. Serve wrapped in a tortilla!

Pumpkin Cheesecake

For Esther's birthday, she chose this recipe below. It is not like your typical cheesecake to be sure, but definitely very good!

http://www.elanaspantry.com/pumpkin-cinnamon-cheesecake/

Sourdough Bread!

Finally it turned out! Thank you Laura for the starter, we will be using it over and over again! The starter came form the William's Sonoma Cook book. The actual recipe I just made up:)

Esther

Strawberry Peach Mango Smoothie

1/2 mango/frozen
1/2 peach/frozen
3 strawberries/frozen
1T. rice bran powder
1T. flaxseeds
1/4c. ice


Mix in a blender till smooth and enjoy!

Wrap number 3!

This wrap is a burrito. Filled with savory black beans, crunchy peppers, rice, and Mexican seasonings. It is the most conventional mixture. For a more authentic treat, substitute the Monterrey jack cheese, with a mild flavored Mexican or Spanish cheese, such as Manchego.

Definition of hot Adobo marinade; A blend of dried red Chilies water sugar and salt. It is used as a marinade, or sauce that can be added to sauces, poured over prepared dishes, or used as a grilling sauce. It has a smoky Chile taste, you may substitute enchilada sauce.

Wrap Classico

1-15 1/2oz. drained black beans

1/2c. chopped red pepper

1/2c. chopped yellow bell pepper

3/4c. white rice warm

1/4c. chopped fresh cilantro

1/4c. picante sauce

1T. hot adobo marinade

1/2t. cumin

1/2c. shredded Monterrey jack cheese

sour cream

(4) 10 or 11 in. flour tortillas

Heat the bean in a saucepan over med. heat. Stir in the rest of the ingredients, cook until warm. 2-3min. divide the bean mixture on tortillas, top with cheese and sour cream. Roll up, and eat!

Italian Spinach Soup

This soup we made was a request for my birthday dinner. We served it with Italian bread and a salad with sun dried tomatoes, avocado, fresh mozzarella and our home made garlic dressing! For my dessert I had a pumpkin cheese cake, recipe coming soon, and for my special breakfast Maple Walnut Muffins.

Italian spinach soup

ingredients

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp. dried Italian seasoning, crushed
• 2 Tbsp. butter
• 2 Tbsp. dry sherry (optional)
• 2 14-oz. cans chicken broth
• 1 large potato, peeled and chopped
• 2 9-oz. pkgs. fresh spinach or 1-1/4 lb. fresh spinach, washed and trimmed
• 2 cups watercress, tough stems removed
• 2 oz. Parmesan cheese, shaved
• 2 small tomatoes, quartered, seeded and thinly sliced

directions

1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 minutes or until onion is tender, stirring occasionally.

2. If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 10 minutes or until potato is tender. Remove from heat.

3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.

4. Transfer soup, half at a time, to food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.

5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes. Makes 6 side-dish servings.

nutrition facts

• Calories 151,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 18,
• Sodium (mg) 881,
• Carbohydrate (g) 16,
• Total Sugar (g) 3,
• Fiber (g) 4,
• Protein (g) 8,
• Vitamin C (DV%) 65,
• Calcium (DV%) 23,
• Iron (DV%) 16,
• Percent Daily Values are based on a 2,000 calorie diet

Espresso Banana Muffins

As I am sure you all remember about our Banana Cooler, well this is basically the same thing but in chewable form:-) We Love these delicious muffins, and just because they have coffee in them doesn't mean we skipped our morning coffee. By all means NO! I think we probably drank more coffee then usual. One bite.................. and it will give you more cravings for more of that coffee flavor:-)

Espresso Banana Muffins

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/3 cup coarsely chopped walnuts, toasted
1 Tablespoon of fine espresso powder or instant espresso powder
6 Tablespoons Oil
1/3 cup honey
2 eggs
2 teaspoons vanilla
1 cup plain yogurt
3 mashed bananas


Heat oven to 375, butter 12 muffin cups. Combine the flour,baking powder, salt and espresso powder whisk together. In a separate bowl, beat together oil honey eggs, vanilla, mashed bananas and yogurt. Mix in dry ingredients, stir till just combined. Divide evenly into prepared muffin cups and sprinkle with walnuts. Bake for about 25 min. and till golden brown. Cool 5 min. in pan before serving.

Finally our next wrap recipe!!!!

This week we made three different wraps, but I only have a picture of one of them right now:) I have never heard of a dessert warp recipe have you? Well we made our first ones, they seemed to be a hit at least in our family. If you don't like sweet things don't make these ;0
Why we were able to do so many wraps this week was because at our monthly hymn sing the food of choice to bring was wraps, we made 2 savory warps one was called "Wrap Classico" the other "Thai one on".


ABBA ZABBA

3/4 c. cream cheese, softened
1/3 c. peanut butter
3 T. powdered sugar
1 c, coarsely chopped yogurt covered pretzels
1/3 c. white chocolate chips
1/3 c. salted peanuts
Four 8-inch flour tortillas

Combine the cream cheese and peanut butter in a medium bowl. Mix thoroughly. Stir in the powdered sugar until thoroughly combined. Add remaining ingredients and mix well. Divide among the tortillas and wrap. Eat immediately, or refrigerate for up to 1 hr. before serving.


Serves 4 large or 8 small

Ah busy day!

Well, all the cooking for church is over! I made some Challah bread, yikes it got huge, way bigger then it was supposed to! Esther and I put together some cabbage rolls, and we are also bringing a plate of cookies, (pumpkin cranberry oatmeal, and cranberry bars.) For dinner tonight it was kinda a fend for yourself day.............the kids had grilled PB and Honey, and Esther and I had a salad.

We'll see how much updating we do this week, we are very busy with our cookbook, sewing projects, our cookbook, music/teaching and working on our Eleganza strings website.......( our families music group)

Have a wonderful Sabbath everyone!

Hannah

Carrot Cake Cookies

Carrot Cake Cookie Recipe

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup honey, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon ground ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the honey, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Cool completely and drizzle with icing.

Cream cheese drizzle

2T. cream cheese softened

2T milk

1T. honey

Cream together, and add more milk or cream cheese to get your desired consistency.

Makes about 2 1/2 dozen cookies.

The requested recipes!!!!

You all want the recipes right? Well were not going to give it to you, ya you read right WE ARE NOT GOING TO GIVE THEM TO YOU!!!! Well not just quite yet........we will give them to you when you buy our cook book that is in the process of being published! Hopefully it will be ready for sale before the end of the year. The cook book is going to feature all recipes containing oatmeal that can be served at breakfast. So an oatmeal breakfast cook book, we have not decided on a name so if you all have any ideas we would love to hear them! Neat time we will give you the titles of the recipes so you can have a little appetizer before you get the full course meal(cook book):)

The DeL Sisters

Sweet Potato Cherve Wanut Salad with Creamy Balsalmic Dressing

Yummy! This Salad was so scrumptious! On Tuesday of last week we had sweet potatoes for lunch, so on Wednesday we decided to use up the leftover baked sweet potatoes on a salad. Esther and I thought of some changes that we would make if we were to have more time to prepare it; Grill the baked Sweet Potatoe slices, ( they would need to be a little al dente to do this so they wouldn't fall apart) Toast the Walnuts, and use cranberry Cherve cheese, and maybe sprinkle with a few dries cranberries.

What do you normally do with sweet potatoes?


Here is the recipe: serves 1-2 depending on how hungry you are!

21/2c. of baby spinach
1 sweet potato cooked then cut into 1/4in. slices
1/4c. crumbled cherve cheese
2T. walnuts

Top spinach with remaining ingredients, and drizzle with dressing.

The dressing
2T. balsamic vinegar
2t. sour cream
2t. olive oil
pepper

Mix and store in refridgerator

Coming soon! Another wrap recipe!

Italian here we come!

So off us girls went to Austin last week so I (Hannah) could get a harp lesson. Being told that there was a really neat shopping/eating area around, we decided to check it out and get a bite to eat. We unanimously agreed on stopping in at an Italian Cafe. Oh was it worth it!

Great staff, that had wonderful recommendations, and great food!

The food!

Esther and I as you all know love interesting salads, so we decided on a Spinach Salad with Heirloom tomatoes, cherve cheese (goat) candied walnuts, with a balsamic dressing, with of course a bit of cracked black pepper. Yummy! Definitly something we need to make at home in the near future!

Esther and Mom

Esther and I also split a Avocado, balsamic, cherve cheese grilled panini on walnut bread. What a great paring to go with our salad! On the side came fried chickpeas...very interesting indeed, we've never had anything like that before, they were different, I wouldn't say they were bad........ but I wouldn't order them probably because we don't like fried food though we do love chickpeas!

Mom got a classic Italian mozzarella and meat ball sub, that was very good as well. ( no pic. sorry!)

Ah! now for dessert and coffee!

Now after that delicious meal, Esther and I checked out the pastry window. Oh what a sight it was! So many good looking things, we we're contemplating on whether we should get the lemon panna cotta, or the banana cream tart. As you see from the picture we chose the latter, because it went so much better with coffee! Normally I don't care for banana desserts but now I know I love this banana dessert! It was so good! It was a shortbread crust, with some melted chocolate smeared onto the bottom, then layered with slices of bananas, topped with banana pudding, and then little meringue stars.......it was just the right amount of sweetness, and paired great with some real Italian coffee. And was just the right amount to serve 3 of us perfectly!

Restaurant review coming tomorrow!

Fig and Apple Salad

The combinations in this salad are so satisfying! You also might like to try this with some toasted pecans or walnuts, and exchange the cheese for smoked Gruyère or Gorgonzola crumbles.

For a different dressing I would like a Honeyed Balsamic, or Vinegar and Oil, with a bit of pepper and salt to taste........

Hannah

Fig and Apple Salad

Lettuce

Apples

Figs

Goat Cheese

Dressing: We used a Raspberry Wasabi Mustard Dressing

The first recipe from the "Wraps" cookbook!

Well I now its taken us a while to finally decide what cookbook to cook through, we picked the wraps one! We are planning on posting at least 1 recipe a week. This first recipe made was very good, it was a extremely refreshing and a nice change to your regular ham and cheese:)

All the lettering in red is what we changed on the recipe!


Cottage Crunch
1/2 c. diced yellow pepper
1/2 c. chopped carrots( we didn't have any)
1/2 c. tomato, seeded and diced
3 T. lemon juice
3 T. thinly sliced green onion
3 T. chopped fresh basil
2-3 drops of lemon oil or 1 tsp. chopped lemon zest
1/4 tsp. onion salt( we used garlic salt)
freshly ground pepper
1 c. large curd cottage cheese
2 large butter lettuce leaves
We added alfalfa Sprouts

2 10or11 inch flour tortillas
Flavored tortilla suggestion: garden vegetable


Combine the bell pepper,carrot, tomato,lemon juice,green onion, basil, lemon oil and onion salt in a medium bowl. Add pepper to taste. Gently fold in Cottage cheese into the vegetable mixture. Place a lettuce leaf on each tortilla. Divide the cottage cheese mixture among the lettuce leaf-lined tortilla and warp. Enjoy this wrap immediately!

Serves 2 large serving or 4 medium-small

Minty Fruit Salad

8c. Chopped Fruit of your choice; I used strawberries, peaches, apples, grapes, and oranges.

1t. vanilla

1 1/2T. Agave

2T. chopped fresh mint leaves

2t. freshly squeezed lemon juice

Mix together all ingredients and serve!