Shepherd’s Pie

I love to have a Christmas theme with our holiday meals.  This Christmas Eve we will have Shepherd’s Pie and Angel Food Cake!  You can’t beat that for sharing the Greatest Story while enjoying a family meal.  We will talk about how the shepherds were just sitting in their field, talking and watching their sheep as they did every night since they could remember.  When, boom, up in the sky appeared an angel, proclaiming to them:

…“Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. For there is born to you this day in the city of David a Savior, who is Christ the Lord. And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger.”

And suddenly there was with the angel a multitude of the heavenly host praising God and saying:

 “Glory to God in the highest,
And on earth peace, goodwill toward men!”   Luke 2:10-14 (NKJV)

And what did the shepherds do when they heard this Good News from the angels?  They left their posts and headed straight into town to find the baby Jesus.  Let’s leave what we are doing to find Jesus, too. Pop this shepherd’s pie in the oven or crockpot on Christmas Eve and head out to church.

Ingredients:
3 large white potatoes
1/2 teapsoon basil
2 Tablespoons olive oil
1/4-1/2 cup almond milk
salt and pepper
A variety of veggies, making 4-6 cups, including:
green or red onion
garlic (optional)
carrots
yellow peppers
kale/spinach leaves
pumpkin or zucchini cubes
tomatoes, diced
1/2 teaspoon taragon
1/2 teaspoon thyme
1/2 teaspoon salt
1 bay leaf
1 cup water or vegetable broth
1/2 cup Daiya non-dairy cheese shreds
parsley flakes or fresh
paprika

Peel and quarter the potatoes. Put in a pot and cover with water.  Bring to a boil, and boil gently for 20-25 minutes.  (Prepare your other veggies while the potatoes are cooking.)  Drain water.  Mash the potatoes, then add basil, olive oil, almond milk, salt and pepper.  Beat until fluffy.  Set aside.

Saute the onion in olive oil.  Add remaining veggies and seasonings, add firmer vegetables first (garlic, carrots, peppers), then add (kale/spinach, pumpkin, zucchini) and finally tomatoes right at the end. Cook 5-10 minutes total, or until veggies are starting to soften.  Transfer sauted veggies to a 2 quart casserole dish or crockpot.  Add the bay leaf and 1 cup water.  Spread the mashed potatoes on top.

Bake uncovered at 375 degrees for 25-30 minutes (set oven timer if you are going to church), or in the crockpot for 1-2 hours on high.  Just before serving, top with Daiya cheese shreds, parley and paprika sprinkles.

And for dessert, the day before, whip up this easy Angel Food Cake mix!

 

Now you can enjoy Shepherd’s Pie and Angel Food Cake and tell the Christmas story while you eat!  Have a blessed Christmas, everyone!!!

Glory to God in the highest,
And on earth peace, goodwill toward men! Luke 2:14 (NKJV)

Scripture taken the New King James Version®. Copyright © 1982 by Thomas Nelson

Thank you to Jesus The Good Shephed Clip Art!

Christmas Quiche

Celebrating the birth of our Savior Jesus is always a special day with our family.  From church to presents to meals, it is a full day (thank you, Jesus, for these blessings!). So we don’t get too worn out in the midst of celebrating, and I still have time for my morning TEA with Jesus, quick and bake-ahead recipes make the day even better.

Recently I discovered our Town and Country grocery store carries gluten-free pie crusts. What a joy to be able to make quick pies and quiches again!  And with dairy-free cheese, even more people may eat this tasty meal. You will love this quiche for Christmas breakfast, brunch, lunch or even supper!

Ingredients:
1 prepared gluten-free pie crust
1 1/2 cups Daiya shredded, non-dairy cheese
1 cup chopped veggies (the quiche in the picture has black olives, spinach, and broccoli)
4 eggs
1 cup almond milk
1/8 teaspoon garlic powder
1/8 teaspoon salt
dash of pepper

Preheat oven to 375 degrees. Set out the prepared pie shell. Layer in one cup of the non-dairy cheese shreds and then the 1 cup veggies.  In a bowl, combine the eggs, almond milk, garlic, salt and pepper.  Beat well.  Pour the egg mixture over the veggies.  Sprinkle the remaining 1/2 cup non-dairy cheese on top.  Bake for one hour, or until golden on top and set on the inside (when I used spinach, it took longer because of the extra moisture).  Remove from oven and allow to cool a bit before slicing.

Extra ideas:  Dairy eaters may use regular cheese and half & half in place of the almond milk.  My son Jacob will also have you add Tumeric with the garlic for health benefits. You can bake this ahead of time and serve for any meal.  Keeps well for leftovers, so make more than one.  Enjoy!  Merry Christmas Quiche!

For there is born to you this day in the city of David a Savior, who is Christ the Lord. Luke 2:11 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Chickpea Salad

chickpea saladWhen the thermometer is in the 90’s and creeping to 100, you want to avoid the oven and stove at dinner.  Here is a tasty and nutritious summer salad sure to please!

Our son Jacob is into eating healthy, so I googled chickpea heathy facts for this recipe.  You will be happy to know that according to The World’s Healthiest Foods,
“Garbanzo beans are an excellent source of molybdenum and manganese. They are also a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc.” Mix those nutrients with some tasty veggies and seasonings, and you have a fresh, delicious dinner!

I have so many people to thank for this recipe!  Thank you to FISHLOVE who posted the original recipe on allrecipes.com.  Thank you to my co-Grandma Dana who made this for our daughter Kallie on the birth of our granddaughter Kennedy.  And thank you to my friend Elsbeth who loved it when I made it for her when her new baby Eli was born.  Try this for your next supper on a hot day…

Ingredients:
2 (19 oz) cans garbonzo beans drained and rinsed
1 cucumber, peeled, seeded and chopped
1 mini red pepper, chopped
1 stalk celery, chopped (optional)
1/4 red onion, chopped
1/3 cup mayo or dairy-free yogurt
2 Tablespoons fresh lemon juice
2 teaspoons dry dill weed
salt and pepper
fresh spinach leaves or pocket bread

Putting it together:
Put chickpeas (garbonzo beans) in a bowl and mash slightly with a fork.  Add veggies, mayo, lemon juice and seasonings. Cover and chill in frig until ready to eat. Serve in pita pocket bread or on a bed of fresh spinach (my gluten-free favorite), with a side of fresh fruit and a tall glass of lemonade or ice tea.  Your summer evening is set!

But as many as received Him, to them He gave the right to become children of God, to those who believe in His name. John 1:12 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Kidney Bean Burgers

kidney bean burgersOne of the yummiest and easiest burgers I’ve made recently, this kidney bean burger recipe is a keeper!  It starts with canned kidney beans, cutting the cook time of other recipes.  Kidney beans have a natural sweetness, are packed with protein, and their red color is reminiscent of real burgers on the grill.  Keep this recipe handy for your Memorial Day weekend and summer cookouts!

Ingredients:

1 cup dairy-free plain yogurt
1/4 cup green onions, chopped
1/2 teaspoon oregano
1/4 teaspoon salt

2 cans kidney beans, drained and rinsed
2 slices gluten-free bread, toasted and cubed
1/2 cup green onion, chopped (the rest of your bunch)
1/2 teaspoon garlic powder
dash cayenne pepper
dash pepper
2 eggs, beaten
olive oil

Combine the yogurt, green onions, oregano and salt in a small bowl.  Cover and chill in frig.

In a stand mixer, mash the kidney beans.  Add the bread crumbs, green onion, garlic powder, cayenne, pepper, and eggs.  Mix well, until it is a good paste-like consistency.

Prepare a grill mat by coating with olive oil. Spoon the burger mixture into 8 patties on the grill mat.  Grill approximately 8 minutes per side.  Serve kidney bean burgers topped with the yogurt sauce and your favorite burger toppings.   With sides of veggies, chips and watermelon, you are set for a summer cookout!

Therefore if the Son makes you free, you shall be free indeed.  John 8:36 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Gluten-Free Pizza

apizzaOur favorite Saturday night activity is pizza and a family movie. With restaurant prices as they are these days, it makes “cents” to whip up your own pizza at home. And this pizza tastes better than any gluten-free restaurant pizza I’ve found!

Get started about 1-1/2 hours before you want to eat.

In an electric mixing bowl, combine these dry ingredients:
3 cups brown rice flour
3 cups tapioca flour
1/2 cup corn meal
1/2 cup quinoa flour
1/2 cup ground flax seed
2 Tablespoons xanthan gum
2 teaspoons salt
4 Tablespoons active dry yeast
2 Tablespoons sugar
Blend together until well mixed.

In a measuring cup, combine:
3 cups warm water
1/4 cup olive oil
4 eggs or 8 egg whites
(use additional flax seed and water if you want to make this egg-free)
Pour this mixture into the mixing bowl and combine. Beat on high for 4 minutes.

While the dough is beating, line your baking pans with parchment paper. Using this recipe, I can make 2, 13-inch pizzas, plus 3 pie-pan size pizzas. I freeze the small ones to use later. You could also make 2 cookie sheet-sized pizzas and a few pie-sized pizzas, or a few loaves of bread.

Once the dough is mixed, turn it out onto your parchment paper, dividing between the prepared pans. Use a spatula to spread the dough to the edges of the pans. Dough will be sticky, so you may oil your spatula if needed. Let the dough rest on the pans for 20 minutes. Preheat the oven to 400 degrees.

Prebake the crusts for 10 minutes and remove from the oven. Now top the crusts with your favorite toppings. Some of our favorites include:
Olive oil
Basil
Black olives
Green peppers
Pineapple
Daiya (dairy-free) mozzarella shreds

Bake the prepared pizzas for another 18-20 minutes, or until golden. Serve hot. The crusts taste great topped with honey like the famous restaurants use. Enjoy your family pizza night!

I would like to thank Angela Litzinger of angelaskitchen.com for her original recipe!

The Lord is near to all who call upon Him,
To all who call upon Him in truth.  Psalm 145:18 (NKJV)

New King James Version (NKJV)

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Yummy Breakfast Quinoa

Yummy Breakfast Quinoa Even Joel ate his whole bowl of this yummy breakfast cereal!  You will want to make this recipe the next time you have leftover quinoa!

 

Ingredients:
4 cups leftover cooked quinoa
2 cups coconut milk
1/2 cup chopped pecans
1/2 cup chopped apricots

Lightly grease a casserole dish with coconut oil.  In a mixing bowl, stir together the quinoa, pecans and apricots.  Transfer to prepared casserole dish.  Pour coconut milk over quinoa mixture, and cover the dish with glass lid or foil.  At this point you may put it in the frig overnight, or bake it.  Preheat oven to 250 degrees.  Warm quinoa for about an hour.  Serve topped with additional coconut milk, and brown sugar or honey.  What a yummy, high-protein breakfast treat!

The Lord is close to the brokenhearted
    and saves those who are crushed in spirit.  Psalm 34:18 (NIV)

New International Version (NIV)

Holy Bible, New International Version®, NIV® Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc.®

 

 

 

Friends & Family Egg Casserole – GF & DF

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Here is the perfect egg dish for breakfast or dinner, and even makes great leftovers for lunch. I recently updated this recipe to make it diary free for my son and me.  It still turned out delicious, especially served with Gluten Free Banana Muffins. What a yummy meal! Thank you for our dear friends the Nash and Johnson families who have served egg casserole to us on our visits!

Friends & Family Egg Casserole – Gluten-Free and Dairy-Free

2 large potatoes, peeled, diced, and cooked in microwave
1/2 cup onion, chopped
1 red pepper, chopped
veggies of your choice (i.e. asparagus, mushroom, brocolli, etc.)
15 eggs
2/3 cup almond milk

salt and pepper
1 cup Daiya cheddar cheese substitute

 

Preheat oven to 350 degrees. Oil a 9 x 13 inch casserole dish.  Place the cooked potatoes in the bottom of the dish.  Saute the onions and peppers, and other veggies, as desired.  Layer on top of potatoes.  Whisk together eggs and almond milk, salt and pepper and your favorite seasonings (my oldest son likes cayenne pepper, tumeric, garlic and oregano).  Pour over veggies.  Sprinkle shredded Daiya cheddar cheese on top.  Bake for 45 minutes or until done.

This casserole may be refrigerated overnight and baked in the morning, if you wish.
Serve with fruit and muffins, a great meal for any time of day!

Here’s a link to the gluten-free banana muffins: http://www.myteacuppprayers.org/2011/06/gluten-free-banana-muffins/

A friend loves at all times,
And a brother is born for adversity.  Proverbs 17:17 NKJV

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

 

Impossible Pie

Impossible Pie (Gluten-free and Dairy-free)
Heat oven to 400 degrees.
Oil a glass pie plate with coconut oil.
Sprinkle 1 cup shredded Diaya cheese in bottom of pie plate.
Top with any of your favorite veggies (i.e. green peppers, black olives, tomatoes)

In a blender combine:
1-1/2 cups almond milk
4 eggs
1 cup rice flour
1 teaspoon baking soda
3/4 teaspoon salt
dash nutmeg
Mix in blender for 15 seconds. Pour over veggies in pie plate.

Bake 40-50 minutes, until golden brown and firm.
Cool 5 minutes. Serve with a fresh salad.

“With men this is impossible, but with God all things are possible.”  Matthew 19:26  NKJV

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

 

Lentil Burgers

One of our favorite burgers for burger night is Lentil Burgers.  This economical meal is a delicious way to stretch your food budget. Leftovers make great lunches the next day.

The first time I made these, I had no idea what a lentil was and didn’t know where to look for them in the grocery store. Now I know lentils can be found in the dry beans section of your supermarket.  They are a protein-filled legume.

Ingredients:
2 cups lentils (1 – 16 oz. package)
2 eggs, slightly beaten
1 onion, chopped
1 cup or more gluten-free cracker or bread crumbs
1/4 cup ketchup or tomato juice
salt and pepper

Rinse lentils in a strainer.  Put lentils in a pot and cover with water.  Bring to a boil.  Reduce heat to simmer and cover. Cook for 50 minutes.  Drain and cool.

Add to cooked lentils, eggs, cracker crumbs, onion, ketchup, salt and pepper.  Mixture should hold its shape when formed into patties.  Heat a skillet to 400 degrees.  Grease skillet with olive oil or butter.  Fry patties until brown on each side.  You may add a slice of cheese, just before serving.

These burgers are great open-faced or on a bun.  Serve with all the regular fixin’s…mayo, ketchup, pickles, tomatoes, lettuce.  etc.  A salad and fruit round out your lentil burger meal.  Enjoy!

They also brought wheat and barley, flour and roasted grain, beans and lentils.  2 Samuel 17:28 (NIV)

New International Version 1984 (NIV1984)Holy Bible, New International Version®, NIV® Copyright © 1973, 1978, 1984 by Biblica, Inc.® Used by permission. All rights reserved worldwide.

 

Crusty Mexican Bean Bake – Gluten-free

Hola! One of our family’s favorite meals is Mexican night.  There are many delicious Mexican gluten-free dishes.  You can make almost any of your favorite Mexican foods with corn tortillas instead of flour.  This recipe is even better, because I can make it when we have no tortillas.  It is so colorful and yummy.  Baby Joel enjoys a taste of the crust and olives, even more than shoelaces.

Crust:
1 cup corn meal
1 t. salt
1 t. baking powder
4 T. butter  (1/4 cup)
1 cup sour cream or yogurt
2 eggs, beaten

Lightly butter a 13 x 9 inch glass casserole dish.  Stir together corn meal, salt, baking powder, butter, sour cream or yogurt, and eggs.  Spread in bottom of glass dish.   (This may be prepared early and refrigerated).

Filling:
1 onion, chopped &  T. olive oil
1 Tablespoon chili powder
1 t. Tabasco sauce
4 cups (2 – 15 oz. cans) undrained kidney beans
1 – 1/2 cups (2 – 6 oz. cans) tomato paste

Saute onion in olive oil.  Add salt, chili powder, Tabasco sauce, kidney beans, and tomato paste. Spoon the filling over the crust.  Bake at 350 degrees for 30-35 minutes.

Toppings:
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 green pepper, chopped
1 fresh tomato, chopped
2 cups lettuce, chopped

Remove dish from oven and top with cheese, olives, peppers, tomato, and lettuce. Eat and enjoy immediately! Serves one hungry family of 6. Great for lunch the next day, too!

For the adventurous:
Serve with extra salsa, sour cream and chips.

This recipe is adapted from The More with Less Cookbook published by Herald Press, 1976. It was originally submitted by Evelyn Fisher of Akron, Pennsylvania. Thank you, Evelyn!

Blessed be the Lord God of Israel
From everlasting to everlasting!
Amen and Amen.  Psalm 41:13 (NKJV)

New King James Version (NKJV) The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.