So, our busy week got a whole lot busier, but in the absolute best way. Our granddaughter was born last week, and we are in love!

I think I forgot to share my recipe for canned pears and spiced pears, though, so I will have to do that in the next coming weeks.

This week we have a lot of good things to eat, as we work to preserve our harvest and eat the wonderful fresh foods we have.

• Sunday - Feast of Saint James of Jerusalem
  Breakfast: Breakfast Fundraiser for our Friend, Coffee and Tea
  Dinner: Carnitas, Pinto Beans, Salsa Rice, Tortillas, Grapes
• Monday
  Breakfast: Yogurt with Strawberry Jam, Toast (Gluten-free for Jerome)
  Dinner: Chopped Sirloin "Steaks" over Sourdough Croutons (Gluten-free Toast for Jerome) with Fried Eggs and Green Peppercorn Sauce, Salad, Sliced Melon
• Tuesday
  Breakfast: Scrambled Egg and Cheese Burritos, Grapes, Milk and Coffee
  Dinner: Rice Noodle Stir Fry with Shrimp and Vegetables, Salad with Sesame Citrus Dressing, Sliced Oranges
• Wednesday
  Breakfast: Apple Coconut Breakfast Bowls, Tea and Honey
  Dinner: Mejeddarah, Crisp Onions, Banadora Maghlieh, Fruit Plate
• Thursday
  Breakfast: Sausage, Potato and Vegetable Hash, Sliced Apples, Milk and Coffee
  Dinner: Green Enchilada Chicken Soup, Fried Tortilla Strips, Fruit Plate
• Friday - Feast of Saints Simon and Jude, Apostles
  Breakfast: Tomato Toast with Za’atar and Olive Oil (Grain-free Granola and Coconut Milk for Jerome), Pears, Tea with Honey
  Dinner: Zucchini Fritters in Marinara over Pasta (Gluten-free for Jerome), Salad, Fruit Plate
• Saturday
  Breakfast: Biscuits and Sausage Gravy (Gluten-free for Jerome), Sliced Tomatoes, Fruit Plate, Coffee and Milk
  Dinner: Arabic Chicken Biryani Rice, Green Salad, Turkish Stuffed Apricots

Labels: Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Prayer Requests, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 4:25 AM 2 comments

This is not like a lot of puddings, it is like a crustless pumpkin pie filled with raisins and nuts. The spiced milk pudding layer on top is like a bonus. If you do not wish to make that layer, you can definitely just serve it with whipped cream. This really is best baked, but can be made in the slow cooker if you cannot do that and will still taste pretty wonderful. If you do make it in a slow cooker, divide the milk pudding part in half, and put those ingredients directly into the pumpkin mixture, pour it all into a well greased slow cooker and cook on low between four and six hours with a towel stretched across the top, and the lid over that, to absorb some of the steam. Include the whole amount of nuts and raisins in the mix, rather than using part for the topping, if you are using a slow cooker. It is super easy to make this allergy friendly, also. I have made it with coconut oil and coconut milk and gluten-free flours, substituting straight across. You can leave out the nuts, or use some that are safe for you or your family. The amount here will serve about 10 people generously, or around 25 people, in smaller quantity.

2 pounds sweet winter squash purée (canned or fresh)
2 cups sugar, divided
1 cup sliced or slivered almonds, divided
1/4 cup sultanas (golden raisins), divided
1/4 cup unsalted butter, softened (plus more for pan)
1/4 cup flour or tapioca starch
2 1/2 cups milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract or paste
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350˚F. Grease a deep sided 3 quart baking dish well and set aside. In a large bowl, combine all of the pumpkin, 1 cup sugar, 1/2 cup almonds, and 2 tablespoons sultanas. Set aside.

In a saucepan, melt butter and add the flour or tapioca starch. Allow to cook a minute or two, mixing thoroughly, then add the milk and cook a few minutes, until thickened, stirring often. Stir in the cinnamon, vanilla, cardamom, and cloves.

Mix half of the milk mixture in with the pumpkin mixture. Pour into prepared baking pan. Sprinkle remaining sultanas evenly over the top of the pudding. Pour remaining milk pudding gently over the top to cover. Then sprinkle with remaining almonds. Bake for 40 - 50 minutes, until set and browned on top, with no burning

Greek Style Chicken and Rice

This is a great weeknight, easy, one pot dinner. You could easily shift this toward an Indian flavor or Middle Eastern flavor, even Thai or Chinese. Just vary the herbs and spices, maybe add ginger, lemongrass, soy sauce instead of lemon juice and oregano. For Chinese, I’d probably do chiles, garlic, ginger and soy. Japanese, terikayi, ginger, garlic. Indian, vindaloo or garam masala, lime juice and zest, cilantro, garlic. Arabic, cumin, coriander, parsley and cilantro, loads of garlic, lemon. I might even add a little allspice to the chicken, and za’atar to the rice for the Arabic kind. Add a salad and some fruit, and you are set.

Chicken and Marinade:
10 chicken thighs, skin on, bone in (about 4 pounds)
zest and juice (strained) of 4 lemons
1/4 cup dried oregano
16 garlic cloves, minced
1 teaspoon salt

Rice:
6 tablespoons olive oil, divided
2 large onions, finely diced
4 cups basmati rice (or another long grain rice), uncooked
6 cups chicken broth or stock
3 cups water
1/2 cup dried oregano
1 tablespoon salt
black pepper

Garnish:
1/2 cup finely chopped fresh Italian parsley and oregano (optional, but not really - you can use all parsley if you can't get fresh oregano)
zest of 2 lemons (highly recommended)

Combine the chicken with the marinade ingredients in a large bowl or ziplock bag and set aside for at least 20 minutes on the counter or, preferably, overnight in the refrigerator.

Preheat oven to 350°F. Remove chicken from marinade, but reserve marinade. Heat 2 tablespoons olive oil in a deep, oven safe casserole dish with a lid (I use my giant Le Creuset doufeu) over medium high heat. Place chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. You may need to do this in batches.

Return pot to the stove. Heat additional 4 tablespoons olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade. Bring to a boil, then reduce the heat to low. Let the liquid simmer for 30 seconds. Place the chicken on top then place the lid on the casserole dish. Place in the oven and bake for 35 minutes. Remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (about 45 minutes in total). Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley, oregano and fresh lemon zest, if you wish. Which you do.

Lemon Zucchini Bread

Rich is not a big fan of the spiced version of zucchini bread, but he does like this kind. Our kids have, therefore, mostly grown up with a variation on this type of zucchini bread. It freezes well, and makes a great accompaniment to coffee and tea, or gift when visiting someone.

3 cups pastry flour
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
3 cups shredded zucchini
2/3 cup light oil (we use safflower)
2 1/2 teaspoons lemon zest
1 1/2 cups chopped nuts

Preheat the oven to 350˚F. Grease two standard loaf pans, one bundt pan, or four mini loaf pans. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Beat eggs, sugar and vanilla extract together well in a large bowl. They should be thoroughly mixed and thick.

Mix in flour mixture, in parts, until blended completely. Stir in the lemon zest and nuts. Divide batter between your pans and bake for 50 - 60 minutes (35 - 45 minutes if you are using mini-pans). Cool in pans for 10 minutes, then turn out of pans to cool completely on a rack.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 6:33 AM 2 comments

Our little Amelia arrived this week! This means that I need to hustle on that baptismal gown, but also I'm thinking that there will actually be less time to knit, because I will be holding that wee babe as much as I can. The rights to Mozarab have returned to me, and I am trying to get photography done on my own sample (I gave the baby sized sample to our little granddaughter - maybe we can get pictures in our matching hats when she fits in hers!), so I can self-publish the pattern in all the places I sell my designs. It is available on KnitPicks still, as part of their Independent Designer Program, so that is one more place you can find it. We have had such a busy few weeks, month, whatever, and now it is busy in the absolute best way.

We finished Chronicles of Avonlea a week or two ago, and started Further Chronicles of Avonlea. I'm still browsing through The Diary of a Country Priest and have read the entries for this month in Seeking God's Face.

Linking to Unraveled Wednesday.

If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.

Labels: Books, Design, Governor Inslee Needs a Frozen Fish to the Forehead, Grandbaby, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 6:48 PM 2 comments

We have a rather busy week and I feel like I keep saying that. I'm not sure it will ever be less busy. Rich and I went to the Anglican Diocesan Synod, and are trying to prayerfully put into practice the things we learned and were reminded of while there. We also have a fundraising dinner for a local crisis pregnancy center this week and are preparing for our neighborhood harvest dinner in November. We were taught to find rest in our lives and rest with God. That seems like it shouldn't be as challenging as it has been for us.

Anyway, we still have lots of preserving to do, making shatta, canned pears*, apple pie filling for the freezer, green tomato chutney, tomato relish, tomato sauce and pear sauce. This all has to be fit around school work and ballet and co-op and a field trip, so I'm not entirely sure how we will do that, but we always do make it work, so I guess we will again. Thank God for our gleaning group and our Grocery Outlet. The prices of groceries are just astonishing, and God is caring for our family through both of those.

Another thing we need to do is make a meal and shop for some breakfast and snack foods for a family we know through church, Civil Air Patrol, and the airshow. Their eldest son was in a horrible car accident, in which another driver veered into his lane and hit him head on, in a section of highway that was 60 miles per hour. The driver who hit him died at the scene. It is a miracle this young man is still alive, and while he is just out of critical condition, he is still not considered stable, but is in serious condition. We are praying for him and for his family, and hoping our small help will make their lives easier. Please remember him and his family in your prayers as well.

Our boy who needs prayer (well, we all need prayer) is starting oysters this week. This is a food he noticed trouble with himself, before the allergy tests, so we are a little wary, but are hoping after his nearly year long detox to have a better experience. If he has no reactions, we are looking at the first week of January as our last week of testing, but if he does, it will probably go into February. It will be nearly two years since we started trying to help his body through diet.

• Sunday
  Breakfast: Leftovers, Toasted Croissants, Cantaloupe, Coffee and Tea
  Dinner: Potluck at Church - Baked Chicken Thighs, Mashed Potatoes with Pork Gravy, Lentils, Jasmine Rice, Garden Salad, Arabic Pumpkin Pudding* with Whipped Cream, Grapes
• Monday
  Breakfast: Scrambled Eggs and Cheese Burritos, Salsa and Sour Cream, Oranges, Milk and Coffee
  Dinner: Baked Summer Squash, Corn and Egg Gratin with Scallions, Oregano, Jalapeños and Cheddar, Sliced Pears
• Tuesday - Feast of Saint Luke the Evangelist
  Breakfast: Cottage Cheese Parfait with Diced Pears and Raspberry Jam, Milk and Coffee
  Dinner: Salmon Croquettes with Creamy Dill Sauce, Roasted Potatoes, Squash and Onions, Fruit Plate
• Wednesday
  Breakfast: Ful, Bread (Gluten-free for Jerome), Sah’awiq, Grapes, Tea and Honey
  Dinner: Musgovian Vegetable Soup, Bread (Gluten-free for Jerome), Sliced Watermelon
• Thursday
  Breakfast: Steel Cut Oats with Chopped Apples and Brown Sugar, Milk and Coffee
  Dinner: Chicken Salad with Bacon and Gorgonzola Sandwiches, Pickles, Grapes
• Friday
  Breakfast: Tomato Toast with Za’atar and Olive Oil (Grain-free Granola and Coconut Milk for Jerome), Pears, Tea with Honey
  Dinner: Besan Chila, Sah’awiq, Chopped Salad, Sliced Oranges
• Saturday
  Breakfast: Potluck Breaking the Fast after Liturgy, Milk and Coffee
  Dinner: Bacon Cheeseburger Sloppy Joes, Chopped Salad, Fruit Plate

Labels: Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Prayer Requests, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 10:33 PM 0 comments

What a couple weeks! I have been remiss in posting here, but am trying to catch up a bit. We've been home, but barely, it feels like. It has just been incredibly busy. However, people still need to be fed, and we are still trucking along in our daily routines. I hope to have my weekly (not so much lately) craft on post ready by tomorrow, too. A frugality post is in the works, as well.

This week is the anniversary of what Rich and I count as our first date. We will have been together as a couple for 28 years this week. That is one of the best decisions I have ever made, and I am so grateful to share my life with this wonderful man. He has been such a good example to our kids, and a model of a husband. I can't wait for the rest of our lives together. We have been teaching a social dance class at the ballet studio where the girls go, and aside from being fun exercise that also permits us to teach other people, it has been a good mid-week decompress for us, because it is fun work, and we even get to dance with each other occasionally in class.

On the food score, we are inundated with apples, pears, squash, potatoes and tomatoes, and onions on the way. I think we have bought ourselves enough time with them, with how we are storing them, that I can put off canning and so on until next week, but we are eating a lot of them right now. Basically, at every meal, you are likely to see tomatoes, pears and/or apples. The potatoes will get used faster than you might think, we use almost 10 pounds of onions a week, and squash can be stored nearly forever. However, there will be canned pears, apple pie filling in the freezer, green tomato chutney, and possibly tomato sauce and pear sauce. We are so grateful for our gleaning club, as all of Rich's efforts in the garden were thwarted, and we had such a weird spring and summer here.

We picked up several muscovy ducks a couple weeks ago and are acclimating them to our property and animals, but are really excited about the eggs and meat we will have in a few months. Rich still has our other ducks to harvest, but they will make a few really good meals for us during this winter. I am looking forward to roast duck and cassoulet and other delicious things. Not to mention all the duck fat for onions and potatoes!

Since Jerome did so poorly with the bananas, we have given him a couple weeks off from testing back any new foods. He isn't starting anything new until next week. We are on the road toward the end now, though, and I think the rest of the foods should be fine. Because of the delay, he will still be testing food back after December, rather than being completely finished before the end of this year, but we thought it was important to give his skin and body a bit of a break.

• Sunday
  Breakfast: Cottage Cheese and Sliced Cucumbers, Pears, Coffee and Tea
  Dinner: Pastitsio (Gluten-free for Jerome), Salad, Navy Beans with Sausage, Watermelon
• Monday
  Breakfast: Fried Eggs and Toast (Gluten-free for Jerome), Watermelon, Milk and Coffee
  Dinner: Ham and Turkey Sandwiches/Wraps (Gluten-free for Jerome), Pickles, Sliced Apples and Pears
• Tuesday
  Breakfast: Cottage Cheese Parfait with Diced Fruit, Milk and Coffee
  Dinner: Chamorro Shrimp and Vegetable Fritters, Garlic Fried Rice, Fruit Plate
• Wednesday
  Breakfast: Tomato Toast with Za’atar and Olive Oil (Grain-free Granola and Coconut Milk for Jerome), Pears, Tea with Honey
  Dinner: Moroccan Chickpea Wraps (Gluten-free for Jerome), Sliced Oranges
• Thursday - Feast of Saint Edward the Confessor
  Breakfast: Steel Cut Oats with Chopped Apples and Brown Sugar, Milk and Coffee
  Dinner: Adobo Pork, Rice, Tomato Salad, Fruit Plate
• Friday
  Breakfast: Apple Coconut Breakfast Bowls, Tea and Honey
  Dinner: Potato Soup, Crackers (Gluten-free for Jerome), Pears
• Saturday
  Breakfast: Kids Make Breakfast, Milk and Coffee
  Dinner: One Pot Tandoori Chicken with Spiced Coconut Rice and Peas, Pears

Labels: Blog Info, Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Prayer Requests, Romance and Relationship, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 12:47 PM 0 comments

Before this year, this week would have been the last week of birthday season in our family, but not now! Amelia may make her appearance in the last week of October, or first week of November, and we are so excited! Alexander's birthday is this week and, while this isn't his first birthday since moving out of our house, it is his first married birthday, so his wife is putting on a party for him that we get to attend.

Our shared family calendar went wacky this past week, which made mealtime more exciting for our boys who were doing the lion's share of cooking while Rich and I were away at a work conference in Jackson, WY. So there are a couple repeats this week, I think. The kids did the fun cooking with the dragon bread for Michaelmas without us, but it sounds like it went well. We were planning on bringing dinner for church tonight, but one of the families very kindly asked if they could bring food so I didn't have to cook on my first full day back from our trip. Our church family is so good to us.

Bananas look like a no go for Jerome. In fact, I'm thinking that we may have to put off the final tests on foods for another week or two to give his skin a break. We have wheat/gluten/gliadin to go, then a few quick tests of foods he just doesn't eat that much, anyway, so we are going to give each a week or two just to see if he reacts or not for the oysters, macadamia nuts, chestnuts, and GMO corn. We're almost there, but it is still at least two more months. If he can get gluten and such back, though, that will be huge. If we have to avoid oysters, that would be a pain, but the rest are really not used in our cooking much of the time and will be easy to avoid.

• Sunday
  Breakfast: Cottage Cheese and Pear Blackberry Parfaits, Coffee and Tea
  Dinner: Bratwurst and Beans, Rice, Salad, Oranges
• Monday
  Breakfast: Steel Cut Oats with Peaches and Cream, Milk and Coffee
  Dinner: Papas con Chorizo with Sliced Avocados, Salsa and Sour Cream, Sliced Melons
• Tuesday
  Breakfast: Ful, Bread (Gluten-free for Jerome), Sah’awiq, Grapes, Milk and Coffee
  Dinner: Corn Chowder with Chard, Bacon and Dill, Tortilla Chips, Sliced Melons
• Wednesday
  Breakfast: Scrambled Chickpeas with Onions, Roasted Peppers and Garlic, Plums, Tea with Honey
  Dinner: Instant Pot Turkish Split Pea Soup, Tamis (Gluten-free Crackers for Jerome), Peaches
• Thursday
  Breakfast: Sweet Potato, Pepper, Onion and Egg Burritos (Gluten-free for Jerome), Sliced Pears, Milk and Coffee
  Dinner: Eggplant and Tomato Gratin, Broiled Italian Sausages, Sliced Peaches
• Friday
  Breakfast: Apple Coconut Breakfast Bowls, Tea and Honey
  Dinner: Rice Noodle Stir Fry with Shrimp and Vegetables, Salad with Sesame Citrus Dressing, Pears
• Saturday
  Breakfast: Creamed Eggs with Chorizo Patties, Peaches, Milk and Coffee
  Dinner: Waraq 'Ounab (using this filling with grape leaves), Shatta, Rice, Pears

Labels: Birthday, Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Prayer Requests, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 10:42 AM 0 comments