Here are last week's and this week's recipes. Enjoy!

"Mexican" Rice Pilaf

3 tablespoons oil
1 small onion, finely diced
1/2 pound sliced peppers
6 cloves garlic, finely minced
3 cups long grain rice
16 ounces tomato sauce
1/2 pound roasted corn kernels (I used frozen)
water
salt

Heat oil over medium high heat in a medium pot. Add onions and peppers and cook until onions are translucent and wilted. Stir in garlic and rice and cook, stirring occasionally, until rice becomes fragrant.

Pour in tomato sauce, along with enough water to cover by an inch or so. Add corn and a generous sprinkling of salt. Bring to a full boil, cover and reduce heat to low, cooking for about 15 minutes.


Chocolate Gravy

I got this recipe from a southern woman's blog and upped the
chocolate. She listed the butter and vanilla as optional, which I
imagine is a legacy from the poverty food nature of the dish, but I see
them as necessary.

1 cup sugar
4 tablespoons unsweetened cocoa (you can use 2 Tbs. regular and 2 Tbs. dark if you like)
2 tablespoons flour
3/4 cup hot water
3/4 cup milk
2 tablespoons butter
1/2 teaspoon vanilla

In a skillet, mix flour and cocoa and sugar. Turn heat to medium.
Slowly add the hot water, a little at a time. Keep stirring this paste
until the sugar dissolves.

Slowly add in the milk. When completely mixed, turn up the heat to
medium high.

Stir constantly until desired thickness is reached. Add butter and
vanilla; keep warm on low until the biscuits are done.
(For gravy that is less like syrup and more like pudding, use 3
tablespoons flour and use only milk.)

Labels: Homemaking, Recipes, Tales from the Kitchen

Christ is Risen! The Lord is Risen Indeed! Hallelujah!

There is no fasting this week as we celebrate the Octave of the Risen Lord. God bless you and keep you on this holiest feast of the Church Year!

• Sunday Pascha
  Breakfast: Mexican Eggs (Scotch Eggs made with Chorizo), Paschal Braided Bread, Pascha Cheese, Peppermint Mochas
  Dinner: Paschal Feast - Grilled Herbed Leg of Lamb, Harissa, Laban bi Chiyar, Tabbouleh, Hummus, Baba Ghanooj, Khoubz Araby (Pita Bread), Tamis, Waraq Ounab, Sambousak, Fatayir bi Sabanich, Loubiyah bi Zeit, Gatayif, Baq'lawa, Basboosa, Ma'amoul
• Monday
  Breakfast: 'Ijja, Leftover Tamis, Doughnuts (from the freezer, leftover from Shrove Tuesday), Milk & Coffee
  Dinner: Lamb "Nachos" with Toasted Khoubz Araby Wedges, Champagne Sangria, Leftover Desserts
• Tuesday
  Breakfast: Baked French Toast with leftover Pascha Bread and Pascha Cheese, Milk and Coffee
  Dinner: Grilled Pizzas, Raspberry Custard Pie
• Wednesday
  Breakfast: Biscuits and Sausage Gravy, Peppermint Mochas
  Dinner: Meatloaf, Horseradish-Dill Potato Pancakes, Strawberry Puff
• Thursday
  Breakfast: Cornish Splits with Leftover Strawberry Sauce and Sweetened Whipped Cream Cheese, Bacon, Milk and Coffee
  Dinner: Hot Chicken Salad, Provencal Green Beans, Crisp Parmesan Biscuits, Raspberry Gelatin Dessert
• Friday
  Breakfast: Browned Butter Banana Muffins, Hard Boiled Eggs, Milk and Coffee
  Dinner: Thai Chicken over Shredded Lettuce, Thai Basil Pasta, Coconut-Pineapple Ice Cream and Coconut Brownies
• Saturday
  Breakfast: Brown Sugar Biscuits with Chocolate Gravy*, Cheese Omelets, Bacon, Vanilla Coconut Smoothies
  Dinner: Take Out Pizza, Pine Nut Chocolate Caramel Bars
  

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday. Last week's recipe will be posted soon. We were so busy with the Triduum and preparations for Pascha, that I just never edited it.

Labels: Bright Week, Church Year, Homemaking, Menu Plans, Pascha, Tales from the Kitchen

We have arrived at Holy Week (not Easter week! That is next week). Our church had her Procession of the Palms this morning which was wonderful. Of course, the older children were trying to fold their palms into crosses and the younger children were trying to sword fight. Mariam was eating hers happily.

Our menu this week is completely vegetarian except for tonight. We are preparing our hearts and souls for Pascha. This is a very busy week, we have services on five days. Plus, Amira has a dress rehearsal for her ballet recital. And there is a field trip to the only forest in our county. Meals are simple this week.

I pray you have a blessed Holy Week as you walk the Via Dolorosa with our Lord.

• Sunday
  Breakfast: Hard Boiled Eggs, Bananas, Milk and Drinking Chocolate
  Dinner: Chicken with Poblano-Lime Cream, "Mexican" Rice Pilaf*, Sliced Apples


• Monday
  Breakfast: Oatmeal with Raisins and Brown Sugar, Milk & Coffee
  Dinner: Salmon Cakes and Sweet Potato Chips, Sliced Apples


• Tuesday
  Breakfast: Toad in the Hole, Sliced Apples, Milk and Coffee
  Dinner: Tuna Noodle Casserole with Peas


• Wednesday
  Breakfast: Yogurt with Granola and Jam, Milk and Coffee
  Dinner: Green Chili Rice with Refried Black Beans


• Thursday
  Breakfast: Oatmeal with Dried Cranberries and Brown Sugar, Milk and Coffee
  Dinner: Baked Potatoes with Scallions and Cheese, Sliced Apples


• Friday
  Breakfast: Granola Bars, Sliced Apples, Milk and Coffee
  Dinner: Spanikopita Bread Pudding, Sliced Apples


• Saturday
  Breakfast: Pancakes with Maple Syrup, Fried Eggs, Milk and Coffee
  Dinner: Cashew and Bean Stew, Rolls

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Poblanos
Roasted Corn
Cilantro
Apples

Labels: Church Year, Holy Week, Homemaking, Lent, Menu Plans, Tales from the Kitchen

So, here's our weird week. We were able to take a mini-vacation as Rich had a work conference, so Mariam and I came along and we all got to go out with two couples we know back home on a couple nights and she and I went sightseeing and walking around while Rich was in his meetings. This meant that we were eating out a lot more, but still trying to keep the fast as best we could (some of our meals will be at the mercy of others, so we won't be able to control or pick the food as easily without, perhaps violating hospitality or causing offense).

We are nearing the end of Lent. Next week is Holy Week. So, Pascha is in sight!

In any case, here is our menu, such as it is.

• Sunday
  Breakfast: Fried Eggs, Toast and Cream Cheese, Milk and Coffee
  Dinner: Dinner Out with Friends


• Monday
  Breakfast: Cereal Bars, Yogurt, Clementines, Coffee
  Dinner: Dinner Out with Friends


• Tuesday
  Breakfast: Leftover Pizza, Coffee
  Dinner: Dinner Out with Friends


• Wednesday
  Breakfast: Pancake, Fried Egg, Hash Browns, Coffee
  Dinner: Tuna Sandwiches, Dill Pickles and Clementines


• Thursday
  Breakfast: Oatmeal with Dried Cranberries and Brown Sugar, Milk and Coffee
  Dinner: Cashew Chicken and Brown Rice, Clementines


• Friday
  Breakfast: Yogurt and Granola, Milk and Coffee
  Dinner: Broccoli Cheese Soup in Bread Bowls


• Saturday
  Breakfast: Some form of these Muffins using last summer's Strawberry Jam, Fried Eggs, Milk and Coffee
  Dinner: Grilled Salmon with Creamy Feta Sauce, Onion Pasta, Steamed Green Beans

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Green Beans
Cheddar Cheese
Onions

Labels: Church Year, Family, Homemaking, Lent, Menu Plans, Tales from the Kitchen

We had some dear friends come stay with us this weekend. After much fun and play, poor Rich came down with either an allergic reaction to something or a stomach bug, or both. So, our Sunday became a little more complicated. He stayed home from church while the rest of us went, the children's godparents took us out to lunch and Rich stayed mostly in our room. Our Laetare Sunday was a little more subdued because of that.

Anyway, our menu is finally up for you to peruse. Next week's menu is going to be weird. I'll try to post it anyway.

• Sunday
  Breakfast: Fried Eggs, Bread, Milk and Coffee
  Dinner: Leftovers


• Monday
  Breakfast: Oatmeal, Brown Sugar and Raisins, Milk and Coffee
  Dinner: Potato, Pepper & Onion Frittata, Oatmeal Bread


• Tuesday
  Breakfast: Toad in the Hole, Sliced Apples, Milk and Coffee
  Dinner: Vegetable Beef Soup, Whole Wheat Rolls


• Wednesday
  Breakfast: Yogurt and Berries (frozen), Milk and Coffee
  Dinner: Baked Pasta with Vegetables, Sliced Oranges


• Thursday
  Breakfast: Scrambled Eggs with Cheese, Toast, Milk and Coffee
  Dinner: Broccoli Beef, Brown Rice, Sliced Oranges


• Friday
  Breakfast: Soft Pretzels, Apple Sauce, Milk and Coffee
  Dinner: Pineapple Fried Rice (we ended up with a different meal last week)


• Saturday
  Breakfast: Dutch Baby Pancake, Milk and Coffee
  Dinner: Pasta e Fagioli, Garlic Bread

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Broccoli
Cauliflower

Labels: Church Year, Family, Homemaking, Lent, Menu Plans, Tales from the Kitchen

I'm a little off my game this week, so the recipe is late, and my meal plan probably won't get posted until tomorrow.

Garlic Prawns with Lemon Pilaf

This recipe came from an Armenian cooking group. I ended up changing it a little bit, as I thought I would, and everyone enjoyed it.

6 tablespoons olive oil
1 large onion, halved and finely sliced
3 cups long-grain rice
6 cups water
2 teaspoons salt
2 teaspoons turmeric
2 tablespoons lemon zest
6 cloves of garlic, finely sliced
2 pounds prawns, peeled, deveined with tails left
2 teaspoons ground coriander
2 teaspoons sumac and extra for serving
1/2 teaspoon cayenne pepper
1/4 cup chopped parsley
1/4 cup chopped mint
1 lemon, cut into wedges

Heat three tablespoons of oil in a large sauce pan and cook onion for about five minutes. Add rice to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to a boil. Cover tightly, reduce the heat to low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns.

Heat remaining oil in frying pan and cook garlic over medium heat for just a minute or two. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty.

Toss parsley and mint with the rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.

Labels: Homemaking, Recipes, Tales from the Kitchen