Category: Nutrition

High Five Moms: Fall Harvest

We are now in Kansas, staying at a hotel while we house hunt. The weather here is absolutely beautiful. How I have missed the crisp fall air! We have passed by several pumpkin patches and I long to bring in my own harvest. I have dreams of having a huge garden with vegetables overflowing and an orchard full of fruit trees ready to be turned into pies and jams.

This year isn’t that year for me. It’s funny how our lives ebb and flow. Some seasons are full with times of planting. Other times are filled with harvest. For now, I am in a barren winter season. I can still be thankful though. I see spring on the horizon. Planting time is near. We will soon find a house and work like little ants getting everything in it’s place. Maybe next year I will be up to my ears in canning jars, and freezer bags, and dried “stuff”.

For now, I want to post something I wrote 4 years ago. I look back and see how much I have learned over the years and I just thank God for allowing me to learn…little by little. I have to laugh too, because we always think we know so much until we look back and see how much we had to learn. ~smile~

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October 11, 2007

When I was young, we lived near my great-grandmother. Every summer, my mother and great-grandmother both had large gardens and preserved the bounty each fall. At the time, us kids couldn’t stand canning season, because of the vinegar smell we had to endure on pickle canning day. I was too young to appreciate being able to grow and preserve food for your family to enjoy all year long.

I will never forget the time I went into my grandmother’s pantry to get some salsa she had canned. I had made some dip, and wanted to add her yummy salsa to it. However, something did not taste right. Well, the jars weren’t marked, and I couldn’t tell the difference between a jar of salsa and a jar of spaghetti sauce. I was hoping for Mexican, not Italian!

A few years ago, I decided to try my hand at canning. My grandmother passed away 12 years ago, and my mother is halfway across the states from me, so I didn’t have the benefit of hands on learning. My first experience was canning salsa. I always make it fresh, but thought it would be nice to pull some out of the pantry at any time. I didn’t read up on canning very thoroughly, instead just jumped right in. I made my salsa, filled my hot jars, then watered bathed them for the alloted time. As I waited for the “popping sound”, I decided to look up some info online. What? It said I needed an approved recipe, as it is possible to create botulism if the acidity was not high enough. I was so worried I would give my family botulism. I prayed as I opened each jar, “Please keep my family safe from botulism, Lord”. I guess I could have thrown the salsa out, but I had worked so hard I couldn’t bare to.

Not long after the salsa incident, a friend taught me to make strawberry jam. I loved it, but couldn’t stand the amount of sugar used. I was told that non-sugar recipes really didn’t work, or taste very good. I gave up on jam…until recently. I listened in on a phone seminar given by Marilyn Moll of The Urban Homemaker, with guest Lisa Vitello of New Harvest Homestead. I learned that you could make delicious jam with honey, or even no sugar at all. I was introduced to Pamona’s Pectin, which works wonders with these types of recipes.

If you are just starting out, I would recommend getting some Pamona’s Pectin. I wanted to make a small batch, just to test it out. I took out only a few jars and started boiling the jars and lids in a huge pot. I have a water bath canner, but since I was only making a few jars I figured a large pot would work. I could cover the jars with boiling water. I chopped up some peaches and plums, threw them in a pot with some fresh apple juice, a stick of cinnamon, and a few cloves. I let it simmer for a bit, then started mashing. I followed the remaining instructions from the pectin box. I also have a Ball’s Blue Book, which is helpful. Here is my mini-bounty and my baby step toward learning to preserve food for my family!

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This week the High Five Moms are all writing on different aspects of Autumn and times of harvest. Make sure to hop on over and be encouraged!

Andie @ Happy Andersons

Stacy @ A Delightful Home

Brandy @ The Marathon Mom

Keri Mae @ The Happy Home

September 21, 2011 | 1 Comment More

High Five Moms: Healthy, Quick, and Easy School Day Lunches

There are many things that can interrupt the flow of a good school day, and lunch time can be one of them. I don’t know about you, but there are times when we are in our learning mode, everyone is doing what they are supposed to, lunch time rolls around and BAM…all chaos breaks out. Everyone is hungry. Mom doesn’t know what to make. The little ones start getting into stuff while mom stares in the fridge thinking about what kind of gulash (this is what my kids call stuff I make up on the spur of the moment) she can come up with.

There are two things I have learned while staring aimlessly into the fridge:

1. Plan ahead - I don’t necessarily have a full-out meal plan for lunches, but I do try to have a general plan for the week. I either try to make extra food for dinner so that we can have leftovers, or I make sure and have food on hand that can me made up quickly.

2. Keep it simple – There is nothing worse than 12:00 rolling around and starting a lunch that takes over an hour to prepare. Keeping lunch simple helps to keep lunch on time with little effort. It also makes it easier to have your children help with lunch.

With these two things in mind, I want to share one of my favorite foods to serve for lunch…

beans!

Beans just don’t get the fanfare they deserve. They are full of protein and fiber and so good for growing bodies.

What I like to do is make up a large pot of pinto beans at the first of the week (sometimes on Saturdays, if I plan ahead). It is best if you can let them soak in water overnight. After soaking, I pour off the water (if there is any left, sometimes it is all soaked up). I then cover the beans with a generous amount of water, add some salt and garlic powder, and cook until tender. I prefer using my pressure cooker, but you could also cook in a pot or in the slow cooker.

I now have a base for a weeks worth of lunches.

Here are a few suggestions:

Beans and cornbread – I grew up eating beans and cornbread. You can either pour the beans over the cornbread, or just eat a bowl of beans with the cornbread on the side. A variation of this would be to make up a pot of chili with beans. This could be done for supper, then serve the leftovers for lunch.

Refried beans - Take a large skillet (cast iron works great), put in a bit of oil, then add in beans.  I try not to add too much liquid at first.  I season my refried beans with chili powder, cumin, garlic powder, and salt.  After they are hot and bubbly, I take a potato smasher and smash them up until they are smooth.  At this point, you may have to add in more liquid if they get too thick.

I use the refried beans to make:

Bean and cheese burritos - Fill a tortilla with refried beans and cheese. You can also add lettuce, tomatoes, sour cream, guacamole, and salsa…or anything else that tickles your fancy. I also like to make these and roll them up, put them in a baking dish, and cover with enchilada sauce. I cover it all with cheese and bake until bubbly.

Chalupas - Chalupas are basically flat tacos. You can buy corn tortillas and fry them in oil until they are crispy or you can buy the already made ones (check next to the taco shells in the store). If you buy the already made kind, you might want to heat them up a bit. Top the tortilla with the same toppings as you would a burrito.

Nachos – Place chips on a baking sheet, cover with beans and cheese, heat until melted.

Taco salads - I break up corn chips (tostitos type) and cover with seasoned hamburger meat, refried beans, cheese, lettuce, tomato, etc.

Quesadillas – Place beans and cheese between two tortillas. Put a dab of butter on a griddle or in a skillet and brown tortillas on both sides, making sure the cheese melts.

I like to serve these meals with some fresh fruit for “dessert”.

What about you? What do you like to serve as a healthy, quick, and easy lunch?

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Don’t forget to check out the other High Five Moms and see what they are cooking up for lunch!

Brandy @ The Marathon Mom
Kerimae @ The Happy Home
Stacy @ A Delightful Home
Andie @ Happy Andersons

September 14, 2011 | 4 Comments More

Monday’s Menu Link Up and Featured Recipe: Homemade Fish Sticks

Well, I didn’t make a menu plan for this week as I know it is going to be a busy week and I will just have to play it by ear day by day.  I didn’t make beans last week like I had planned, so I will probably try to make them for this week as it will provide several quick and easy meals.

I did make one unexpected meal this week and it was a HUGE hit with all the kids…homemade fish sticks.  They are suprisingly easy to make and taste 100% better than the storebought cardboard ones.  I learned how to make them watching some “food” show while I was pregnant.  I hadn’t made them yet, because I couldn’t find the right type of breadcrumbs…until this week.  I was browsing the aisles at Wallyworld when I came across just what I was looking for — Panko breadcrumbs.  These are a special Japanese breadcrumb and they are the secret ingredient to some great fishsticks!

Homemade Fish Sticks

Homemade Fish Sticks

Ingredients

  • tilapia - You can substitute the fish, just make sure to get something firm. I bought 2 pounds and it served 4 adult portions and 3 kids portions with about 1/4 of it leftover (and my gang ate alot).
  • flour
  • eggs
  • Panko breadcrumbs
  • oil for frying

Instructions

  1. Cut up the fish into "sticks". Dust in flour, dip in egg, coat with breadcrumbs. Fry. Salt to taste.
http://ponderthepath.com/2011/08/29/mondays-menu-link-up-and-featured-recipe-homemade-fish-sticks/

Now it’s you turn! Share your weekly menu or favorite recipe.

Please make sure that you link to the specific post (your menu or recipe) and not your homepage. At the end of your post, please include a link back to this post so that others can join in as well. Also, the post that you link to must be completely family friendly.

If you don’t have a blog or haven’t written a menu post, share your menu for the week in the comments!

Linked up at Raising Homemakers.

August 29, 2011 | 0 Comments More

Monday’s Menu Link Up

Only a couple of weeks until we move so the challenge of the week is to use up what we have in the fridge. I plan on making up a pot of pinto beans in the next couple of days which will give us a couple of lunch meals (beans/cornbread, chalupas) plus the bean and cheese burritos for dinner on Thursday.

I found a fresh peanut butter recipe at A Delightful Home that I would like to try this week as well.  I am making fresh bagels and would love to have some homemade peanut butter with them.  Sound delicous!

 

Menu for Week of August 22 – 28

Monday - fajitas, guacamole
Tuesday – lentil and rice casserole, salad
Wednesday – ribs, corn-on-the-cob, broccoli
Thursday – bean and cheese burritos with enchilada sauce
Friday – pizza, salad
Saturday - bread pork chops in mushroom gravy, pan fried potatoes, broccoli
Sunday – leftovers

Now it’s you turn! Share your weekly menu or favorite recipe.

Please make sure that you link to the specific post (your menu or recipe) and not your homepage. At the end of your post, please include a link back to this post so that others can join in as well. Also, the post that you link to must be completely family friendly.

If you don’t have a blog or haven’t written a menu post, share your menu for the week in the comments!

August 22, 2011 | 3 Comments More

Monday’s Menu Link Up and Featured Recipe: Myron’s Meatloaf

I know, I know, I didn’t post last week’s menu.  I didn’t even create a menu for myself last week, it was just one of those weeks.  I am back on track this week and hope to try and actually follow my menu!

We are planning on moving in a few weeks, so I am trying to plan ahead and use up most of the food we have in the freezer.

Last week, we did have a fabulous meatloaf and I just happened to get a picture of it for my featured recipe.  This recipe was given to me by a good friend who happen to be a nurse.  One of the men on her shift brought this meatloaf to a potluck she attended.  She named it Myron’s Meatloaf, after him.

Myron, if you are out there reading this, thank you for the great recipe.

Myron's Meatloaf

Myron's Meatloaf

Ingredients

  • 3 pounds ground beef
  • 1/2 small onion, diced
  • 1/2 small bell pepper, diced
  • 2 stalks celery, diced
  • 2 cups breadcrumbs
  • 1 can diced tomatoes
  • 1 can Italian tomato sauce
  • 4 eggs
  • ketchup, salt and pepper to taste

Instructions

  1. Saute onion, bell pepper, and celery until tender.
  2. Mix all ingredients except ketchup in a large bowl.
  3. Put into a 9 x 13 baking dish.
  4. Bake for 50 minutes at 350 degrees.
  5. Spread ketchup over meatloaf the last 10 minutes of baking.
http://ponderthepath.com/2011/08/15/mondays-menu-link-up-and-featured-recipe-myrons-meatloaf/

Menu for Week of August 15 – 21

Monday – chicken fried steak fingers, mashed potatoes, biscuits, gravy, corn-on-the-cob
Tuesday – chicken pot pie
Wednesday – cheeseburgers with avocado, french fries
Thursday – shrimp alfredo, salad, garlic bread
Friday – pizza, salad
Saturday – bread pork chops in mushroom gravy, pan fried potatoes, broccoli
Sunday – leftovers

Now it’s you turn! Share your weekly menu or favorite recipe.

Please make sure that you link to the specific post (your menu or recipe) and not your homepage. At the end of your post, please include a link back to this post so that others can join in as well. Also, the post that you link to must be completely family friendly.

If you don’t have a blog or haven’t written a menu post, share your menu for the week in the comments!

 

August 15, 2011 | 0 Comments More

Monday’s Menu Link Up

I know! I am so late getting this up today. I am trying to limit my computer time on Sunday’s (really I would like to break the habit completely, and just focus on the Lord’s day). I am going to have to plan better and make sure I have my Monday post ready by Saturday.

I guess I should add that right now my menu planning is a bit haphazard (yes, that is a real word, I just looked it up). We are out of our normal routine and it seems to throw everything off, including dinner. The two go hand-in-hand. So this is the plan for this week, but things could change. I know that it doesn’t really matter to you, but I am just putting that in there, giving myself permission to be flexible. Otherwise I will feel like I have to stick to it exactly or else feel guilty about misleading you.

OK, the menu for this week…

Mondaycheese enchiladas, beans, Mexican rice
Tuesday – brisket, cheese potatoes, leftover beans and rice, guacamole
Wednesday – leftovers (probably made into tacos)
Thursday – meatloaf, broccoli, mashed potatoes, brown gravy
Friday – pizza, salad
Saturday – ribs, baked potatoes, corn and squash casserole
Sunday – leftovers

Yes, the last half of the menu is from last week’s menu, but with my big kids gone I didn’t get around to cooking full meals. Plus, we were gone one day to the museum.

Now it’s you turn!

Please make sure that you link to the specific post (your menu) and not your homepage. At the end of your post, please include a link back to this post so that others can join in as well.  Also, the post that you link to must be completely family friendly.

If you don’t have a blog or haven’t written a menu post, share your menu for the week in the comments!

Linked up at No Ordinary Blog Hop

August 1, 2011 | 0 Comments More

Monday’s Menu Link Up and Featured Recipe: Cheesy Chicken and Broccoli Pie

As part of my quest to be better organized and more efficient in my home, I want to start planning out my menus each week.  Ideally, I would like to be able to do this for an entire month, but I am just taking baby steps right now.

To get started, I created a master list of all the meals my family likes to eat.  I tried to categorize them by type.  For instance, I have a list of Mexican food, Italian food, chicken dinners, etc.  The categories overlap a bit, but it helps me to break the meals up so that we are not having a week of ground beef dinners every night.

Next, I printed off a menu planning sheet from here.  This sheet allows me to write down what we are having each day, then write down what groceries I need to get for this week.  My plan is to place this on the fridge and keep a running grocery list.  Having everything written out also helps me better utilize leftovers or plan to use one item for 2 meals.  For example, last night I made a chicken and dressing casserole from the leftover cornbread we had the night before.  I was fortunate enough to have my mom get eggs for me because I was out.  However, had I written this down before, I would have known I needed eggs for the upcoming dinner.

Now this all sounds good in theory, but the truth is I have a very hard time sticking to “schedules”.  I know that if I will keep practicing it will become a habit.  I am determined to get this down!

Here’s where you come in.  Will you join me each week in creating a weekly menu?  This will keep me accountable and help me with menu ideas for the week.  Here’s how it will work…

Each Monday I will post a featured recipe for that week along with my menu for the week.  You can link up your menu for the week as well.  Let us encourage each other in good works!


Featured Recipe: Cheesy Chicken and Broccoli Pot Pie

This is not really going to be a recipe, but rather a “how-to” since I don’t have exact measurements.  I just kinda made this one up with ingredients I had on hand.  It turned out really yummy and the kids loved it, so I thought it would be a good one to share this week (plus I had taken a picture of it and it is always nice to have a picture to go along with a recipe!)

First, I put a whole chicken in the pressure cooker and cooked until tender.  I de-boned and chopped the chicken and saved the broth.

Next, to make the gravy sauce, I took a skillet and put in a couple of tablespoons of butter and flour.  I let the flour brown a bit in the butter, then added in a couple of cups of the chicken broth.  I let this thicken up, then added in a couple of handfuls of grated cheddar cheese.

I then added in my chicken and a bag of frozen broccoli florets.

Last, I took my store-bought pie crust and lined the baking dish with it.  I poured in the chicken broccoli mixture and covered with the other pie crust.  I baked it at approximately 350 degrees until the crust was golden brown and the sauce was bubbling at the edges.

Menu for Week of July 25-August 1

Monday – spaghetti with meatballs, salad, bread
Tuesday – chicken with Mexican rice, pinto beans, avocado 
Wednesday - chalupas
Thursday – meatloaf, broccoli, mashed potatoes, brown gravy
Friday – pizza, salad
Saturday – ribs, baked potatoes, corn and squash casserole
Sunday – leftovers

Now it’s you turn!

Please make sure that you link to the specific post (your menu) and not your homepage. At the end of your post, please include a link back to this post so that others can join in as well.  Also, the post that you link to must be completely family friendly.

If you don’t have a blog or haven’t written a menu post, share your menu for the week in the comments!

July 24, 2011 | 1 Comment More

Keeping Cool Pasta Salad Recipe

It is almost the 4th of July, and in Spain that means it is hot, really HOT.  The air conditioners are small wall units placed in each room and do very little to keep you cool in the heat of summer.  While living in Spain, I had to learn other tricks to keep us from burning up. 

One of the things we did that was so much fun was to have “picnics” for lunch.  I would make up something simple, that required little cooking, and we would all go out and eat on the shaded patio (which was cooler than the house). 

One of our favorite foods is a healthy, but super yummy Greek pasta salad.  You can make this ahead and put it in the fridge.  When the temperatures rise and you don’t want to heat up the kitchen, pull this out for a quick and easy lunch.  I like to serve it with french bread and butter (using the bread to dip up the extra salad dressing)!

Greek Pasta Salad

1 package multi-colored pasta, cooked
1 cucumber, peeled and diced
1 tomato, diced (or you can use cherry tomatoes cut in half)
olives (I like to use Kalamata, but use what you like)
feta cheese
Greek salad dressing (choose your favorite, or use the Olive Garden salad dressing below…I know, it’s not Greek, but it taste good!)

Pretty simple directions, just mix everything together and call it good!

Olive Garden Salad Dressing

8 oz Paul Newman’s Oil and Vinegar
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar

Again, just mix everything together really good and pour over the pasta salad.  I would wait to do this until right before you are ready to serve, as the pasta tends to soak up the dressing.

This post is linked up at Life in a Shoe and Smockity Frocks!

June 30, 2011 | 0 Comments More

Bread of Idleness

Do Not Eat The Bread of Idleness

by Sue Becker, 1994
(An edited version of this article appeared in Above Rubies magazine #44)

 ”Blow the trumpet in Zion, and sound an alarm in my holy mountain.  Let all the inhabitants of the land tremble; for the day of the Lord cometh, for it is near at hand. “Joel 2:1

There is a health care crisis in this land.  Liberals and conservatives alike agree on this fact.  The cause of the crisis is quite another issue.  Some blame lawyers, while others blame doctors, insurance companies, medical suppliers or the government.  While all of these have certainly played their part, the truth of the matter is that we are to blame.  We are a sick and unhealthy people. God’s word in Matthew 9:35-38 certainly describes the state of our country today.  We are sick, but as we turn to doctors and medicine, weight loss clinics and diets we are often left “bewildered – harassed and distressed and dejected and helpless – like sheep without a shepherd.(v36)  Our health does not depend on doctors and medicine but on how we live our lives.

The God who created our bodies also caused the earth to bring forth vegetation and gave to man “every plant yielding seed and every tree with seed in its fruit” to have for food. (Gen 1:29)  After the flood His provisions for man included “every moving thing that lives” as well as the green vegetables and plants. (Gen 9:3).  I trust God completely in His provisions to know what foods will best nourish our bodies.  Man, however, has altered His provisions first for the sake of convenience and now for greed.

Look for a moment at the example of the children of Israel in the wilderness.  With nothing to eat, God lovingly provided them with manna from heaven.  It was to be gathered daily.  Some tried to gather tomorrow’s portion today so that they would not have to gather tomorrow.  God says six days shall you work and one day shall you rest and so on every day but the Sabbath, God caused the manna that was gathered early to get worms in it.  I’m sure if some enterprising Israelite could have discovered a way to keep the manna from spoiling, to allow it to be stored for several days, he would have had a very marketable product, especially to those who were simply too lazy or too busy doing other things to get their food every day.

This is exactly what we see if we look more closely at the foods offered in the grocery store and how they got there.  Jesus prayed, “Give us this day our daily bread.”  God designed the wheat kernel, as well as other grains to perfectly store the nutrients within.  Once broken open, as in milling, the nutrients immediately begin to oxidize.  Within about 72 hours 90% of over 30 nutrients are virtually gone.

Prior to the 1900s most flour was milled locally and the bread baked at home. Since the flour could not be stored, only enough grain was ground fresh each day to meet the needs of the community.  This meant that just about every family was “gathering” their manna daily.  However, in the 1920s new technology allowed enterprising millers to separate the wheat components.  By removing the germ, germ oil, and the bran the remaining white flour could be stored indefinitely.  This began to eliminate the need for local milling and people began to relinquish their own responsibility of preparing their bread daily.

Lucrative markets were also found for the nutritious “by-products” of this new milling process.  The bran and wheat germ were sold as high protein food supplements for cattle.  Local mills soon went out of business as the large roller mills produced huge volumes of long lasting white flour.

This appeared to be a great advance in technology.  In just a short time, however, cases of beriberi and pellagra began to drastically increase.  Both of these diseases are the result of vitamin B deficiencies and health officials traced the problem to the new white flour.  The new milling process strips the B vitamins as well as about 24 other nutrients from the wheat kernels.

Health officials urged mills to return to producing whole wheat flour again but they did not want to lose their very profitable market of selling the germ and bran as cattle feed.  Instead, millers chose to “enrich” the white flour by replacing 4 vitamins for the 25-30 that are removed.  This solved the problem of beriberi and pellagra; however, we are now plagued with many diseases that are directly related to our consumption of white flour (appendicitis, diverticular disease, hiatal hernia, heart disease, diabetes, obesity and more!).

Our willingness to be free of the responsibility of preparing our bread daily has now put the control of what we feed our families into the hands of huge food companies with one goal in mind – MONEY.  As we shop for our food we get to choose from what someone with only profit in mind is offering.

What can we do now? “… Thus saith the Lord of host: Consider your ways. Ye have sown much, and bring in little; ye eat, but you do not have enough; ye drink, but ye are not filled with drink; ye clothe yourselves, but there is none warm; and he that earneth wages earneth wages to put it into a bag with holes. Thus saith the Lord of host: Consider your ways.”  Haggai 1:5-7  We as women must consider our ways and turn our hearts back towards home.  We must be willing to reclaim the ground that we have relinquished to others.  There are actually many” holes in our bags” where we have lost control.  I wish to focus on one that I think is key.  I call it The Bread of Idleness…….

“She looketh well to the ways of her household and eateth not the bread of idleness.” Proverbs 31:27

Upon first reading the verse I almost laughed.  Who could be idle with children, home-schooling, laundry, a husband and a home business?  The list could go on and I can honestly say I don’t think there is ever an idle moment in our house – or is there?  A further study of this verse was truly enlightening and opened my heart to some new truths.

The words “looketh well” come from a Hebrew word meaning “to lean forward”, “to peer into the distance” or “to observe, to wait”.  “Ways” means “a walk, or a step” and “household” means “family” with its roots coming from a word meaning “to build”.  “To build” called to mind a familiar verse from Proverbs.  “Every wise woman buildeth her house but the foolish plucketh it down with her hands.”  Proverbs 14:1

This wise woman that builds her house does so by looking ahead to see what lasting effect today’s activities may have on her future and the future of her family.  She ponders each step she must take in her walk with the Lord and in serving her family.  As she peers into the distance she is considering the future and outcome of her children.  She trains them accordingly.  She does not worry about tomorrow but certainly plans her steps as she observes and waits on the Lord’s direction.

Considering the foolish woman of Proverbs 14 caused me to wonder what makes one foolish.  I know that God’s word says that it is bound in the heart of a child.  Considering the behavior of my own children shed great light on the answer to this question.  Basically children’s one desire is for the “pleasure of the moment”.

All their decisions, actions or reactions, and thoughts are based on obtaining this “pleasure”.  They can not really think about “tomorrow” or future consequences.  They want what they want and they want it now!

The foolish woman, for the pleasure of the moment, is tearing down her house with her own hands.  The wise woman of Proverbs 31 does not eat the bread of idleness but this foolish woman consumes it.  The word “idle” means to “lean idle, having no value, use, or significance”.  The root of the word “idle” means “to burn or shine” either in the sense of “only apparent” or “burned out”.   “Bread” is “food, especially grain for making it”.  Another word for idleness is indolence.  Indolence means “disliking or avoiding work”.

We can not afford to be indolent any longer.  We must carefully consider the activities in our lives.  Are they pleasures of the moment that can masquerade as any worthwhile cause?  We must honestly ask ourselves do we merely have the “appearance” of being very busy.  Are we “burned out” because much of what we do (or don’t do) is for the pleasure of the moment (either mine or someone else’s) and has no real value or significance?  Can we look at our day’s accomplishments and say as God did “It is good”?  Are we tempted to work on the seventh day because we are not satisfied with our weeks’ work?

Can we see that women have relinquished much of the homeward responsibilities and that the milling of grains and baking of bread was left to others because it freed them (and men) up to do other things.  These “other things”, unfortunately have taken us more and more out of the home.  The food products in the stores are there because America wants fast and easy.  “We just don’t have time to cook anymore.”

I am here to tell you, however, that the food we eat is the “bread” of our own idleness.  For the pleasures of the moment we now have sickness in our land in giant proportions.  God has not sent these judgments on us, rather we have brought them on ourselves by altering His provisions designed to perfectly nourish our bodies.  Many of the foods we now eat for convenience are literally making us sick because they are devoid of the fiber and the nutrients that are essential to our health.  Yet, vital life-giving whole foods are available.

With the purchase of a grain mill and the baking of our own bread we began to discover many of these whole foods and their benefits.  We began to see many positive results – constipation relieved, warts disappeared and a considerable decrease in our cravings for sweets.  This led to our virtually eliminating white sugar from our home.  The use of our grain mill opened the door to unlimited possibilities.  It brought joy and creativity back to food preparation.  Now after 5 years we have seen tremendous health improvements.  We have not been to the doctor for an illness nor have any of us had to take antibiotics in more than 3 1/2 years.  With 7 children (ages 16 yrs -2 month), this is a blessing and testimony of God’s perfect provision.  God has the answer to the health care crisis!

“And Jesus said unto them, I am the bread of life; he that cometh to me shall never hunger and he that believeth on me shall never thirst.” (John 6:35)  As Jesus is the very beginning and source of our spiritual life, we believe that bread -real bread – should be the foundation of sustaining our physical lives.

“Give us this day our daily bread” – If God is willing to provide, are you willing to “gather and prepare”?

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June 24, 2011 | 0 Comments More

Enchilada Sauce Recipe…Ole’

Being from Texas, it is a given that I love Mexican food. I grew up eating Mexican food and then married into a Mexican family with a mother-in-law that could cook up some great food.

A year after I got married, Jamie went to basic training and I stayed with his mom and dad. His mom taught me how to make tortillas, pinto beans, rice, and lots of other great mexican food. The one thing she didn’t teach me how to make was enchilada sauce. All these years I have wished for a really good enchilada sauce recipe.

My mom and I were discussing this the other day as we were meal planning. This evening she came up with “the” recipe I have always wished for. We had the best homemade enchiladas I have ever eaten. We should open up a restaurant!

Thought you might like her all-star recipe. It is super easy and so yummy!

Authentic Tex-Mex Enchilada Sauce

Authentic Tex-Mex Enchilada Sauce

Ingredients

  • 1/2 stick butter
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 2 cups water

Instructions

  1. Melt the butter in a large skillet. Add in the flour and cook until the flour gets slightly browned. Add in the remaining ingredients and let simmer until thickened. Pour over enchiladas.
  2. Yield: 2 cups sauce (enough to make approximately 12 enchiladas)
  3. Note: You could make up a large batch and freeze it in smaller portions.
http://ponderthepath.com/2011/06/20/enchilada-sauce-recipe-ole/

Authentic Tex-Mex Enchilada Sauce

1/2 stick butter
1/3 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon chili powder
2 cups water

Melt the butter in a large skillet. Add in the flour and cook until the flour gets slightly browned. Add in the remaining ingredients and let simmer until thickened. Pour over enchiladas.

Yield: 2 cups sauce (enough to make approximately 12 enchiladas)

Note: You could make up a large batch and freeze it in smaller portions.

To make the enchiladas, you softened corn tortillas in hot oil. Then fill them with cheese, or chicken, or ground beef and place them in a casserole dish. Cover them with sauce and cheese. Bake until they are bubbly and the cheese is melted.

That’s all there is to. And let me tell you, those enchiladas were gone. No leftovers, not even a bit of sauce!

June 20, 2011 | 8 Comments More