Tea-Infused Lentil Soup

I am not really sure why I ever tried this recipe but this very well may be one of the most requested, by my children, meals I make. Certainly it is possible that my eldest daughter requests it the most.

It came in an email newsletter I used to receive called KIWIscoop. I don't have any idea where it came from but it was mostly healthy recipes and fun quick tips for family fun and stuff to do so I would browse through it when it came to my box. It is really a simple and quick meal. Enjoy!

Tea-infused Lentil Soup

2 tea bags Jasmine tea

1 cup lentils (any type will do, it calls for red and I use what ever color those are in the picture above)

1/4 cup rice

2 large yellow onions (cut into thin strips) {I almost always use white onions but red, green, or yellow are all tasty here} [I use just one unless they are small then I will use two]

1 Tablespoon oil -olive is nice

1 1/4 teaspoon sea salt

1 teaspoon, or more cumin

1 vegetable, chicken or beef bouillon cube

1/3 cup parsley

5-6 cups water- divided

Fresh bread of some sort to serve on the side.

Directions:

1. Steep tea in 1-2 cups boiling water

2. Boil 3 cups water in a deep soup pot, add lentils and rice. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.

3. {or 2.} In a frying pan saute onions in oil until golden and tender. Add cumin and salt and quickly fry them. { I do this in the pan before I boil the water and leave them in to cook some more with the lentils and rice}

Stir in bouillon and 2 cups more of water. Make sure bouillon is stirred in and dissolved. Return to a boil.

4. Just before serving stir in parsley and tea. Add meatballs if desired (I never do).

They say preparation time is 45 minutes and it will serve 4.

Please try this. It is such a good simple meal to enjoy. And when you are done you can enjoy a good game of chess, maybe if you have a playmate.

~Anna

I am linking this post to Tasty Tuesday's at Balancing Beauty and Bedlam

The Doctor is In

Our family took most of the months of October and November to be sick. We weren't flat on our back much of that time we just weren't well. Maybe if we could have just stopped for a week we could have kicked our problems quicker than we did, needless to say we ended up feeling rough for forever. In that time we got to use a lot of my home remedies for curing all sorts of troubles. In case you were curious what to use vinegar and salt for, read on.Although we haven't had a broken leg in our house for some time I thought I would post this picture for old time sake.

Before I begin I need to tell you I am not a Doctor, I only dreamed of being one when I was young. So this is info I have gleaned from experience and hope it might help you as well. It might not, it could just be wishful thinking on our part that it helps.

1. Margaret had an awful earache for a day or so and she began running a fever with it. She was putting hot packs on her ear to soothe it and then I added a few drops of tea tree oil for good measure before she went to sleep that night. Her ear was all better in the morning!

I wish I would have known to do that when my boys had all of their ear infections as young toddlers.

2. If your throat is sore and scratchy dissolve some salt in warm water and gargle often through out the day.

3. We were at the beach and in the sun a bit to long for some of our fair skins. We did try to sun screen ourselves but clearly, not enough. Travis was burnt on his back and chest, oh, he was very red. He actually isn't my best advertisement for this cure but, I think I didn't douse him enough. It always works for me. The remedy for sunburn is VINEGAR. Spread it on with a cotton ball and the burning will go away, it will soon turn to a tan. Keep applying it as you need to for pain control.

4. If you are so nauseated nothing will stay down drink some plain old black tea. It settles your stomach right down. You can add a little sugar if you don't like it on its own. That is all Gregory had for 24 hours or so. At least he wasn't dry heaving his insides out.

5. Sometimes there is so much pressure in my sinuses I just give up and eat a garlic clove and an orange or some other high vitamin C fruit. Then I drink a quart or two of water and I feel so much better. No one wants to be close to me but that is okay, the pain is away! Once in awhile I have to do it another time in about 1/2 hour. It is all good for you so go ahead, try it. 6. Try praying, it works!

7. Beatrice's hair went crazy from to much salt water, or something and was terrible. It was dry and even if you got it all brushed out, she moved and the snarls were right back in there. After weeks of trying to condition it good in her bath and not washing it very often to try to renew her natural oils I gave up and got out the mayonnaise. I slathered it all over her head and she smelled like potato salad for the rest of the evening but the next day after her bath she had slightly greasy hair! and a week or so later she has nice hair, not frizzy, not greasy.

8. I should have paid attention to the warning signals my body was sending me but I didn't and I had a big old UTI. I was in Pain. So, I went to the kitchen and drank myself a couple ounces of vinegar. Then I ate a garlic clove and gallons of water this time. I kept drinking and taking a couple of tablespoons regularly of vinegar. The next morning I felt so much better it was truly amazing, I wasn't running a fever and I could do my job much more comfortably. I continued to take vinegar by the tablespoon for a few days to make sure everything washed out. I have heard if you have a tendency to have kidney or UTI problems you should take a tablespoon every day for maintenance. We also ate dill pickles for a more fun way of getting that vinegar in.

9. Nothing is better for a sore, achy body than a hot shower.

10. Remember to heal your body needs lot of sleep and plenty of fresh fruits and veggies to give it all the vitamins it needs to make those new and healthy cells.

To a more healthy winter!

~Anna

Pumpkin Rolls and Cream Cheese Orange Rolls

Keren got me thinking about Jelly Rolls last week as she endeavoured to master the art. I have tried a few different recipes at different times but the one I go back to always is this Pumpkin Roll recipe as I cook to please a pumpkin loving Man. Even though I have made it many times over the years it has been a really long time since I last made it.

I also created a fun orange cream cheese roll that we really enjoyed a whole lot. I took it to our life group meeting on Thursday evening. I am going to put its recipe here so I will know what I did if I ever want to make it again.

Pumpkin Roll

1 cup sugar

3 beaten eggs

2/3 cup canned/frozen,thawed/cooked and mushed pumpkin

3/4 cup flour, I used 100% whole wheat flour this time and they taste great but they were a little harder to work with as they wanted to fall apart more than normal.

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

Preheat oven to 375*.

Mix the sugar, eggs, and pumpkin in a bowl, add next 4 ingredients and mix well.

Grease a jellyroll pan with oil and line it with a greased wax paper (all of this oiling is really important). Extend paper over the sides of the baking sheet. Pour batter into pan and spread to edges. Sprinkle batter with pecans (I used almonds I had slivered this time and that was tasty).

Bake for 15 minutes, or until done in the middle and turning golden.

Sprinkle a clean dishtowel generously with powdered sugar ans flip cooked cake onto the powdered towel. Gently remove wax paper:

Roll your cake up with the towel on it. My recipe says to roll loosely and I tend to roll it tightly. I guess you can try it both ways and see what is best for your cake. My philosophy on tightness was that would hold it better and not allow cracking. Let it stand until cooled, not cold though.

Filling

1-8 ounce package cream cheese

1 teaspoon vanilla

2 Tablespoons butter

1 cup powdered sugar

Beat ingredients together until smooth and creamy.

Unroll cooled cake and spread frosting across it. Roll your cake up again (without your towel).

If it is fragile you can use your towel/cling wrap to help you roll it by evenly holding one end of the towel higher and letting gravity roll the cake for you. You will need to start the rolling with your fingers though.

Wrap you roll in cling wrap and aluminum foil. Place in the freezer. Unwrap and slice while still frozen. They thaw fairly quickly.

They keep for sometime very nicely in the freezer and make for a great quick desert when surprise guest arrive. And now the:

Orange roll

1/2 cup flour ( I used whole wheat)

1 teaspoon baking powder

8 egg whites

Zest of one orange (leave about 1 teaspoon for filling)

2/3 cup sugar Oven 375*

2 Tablespoons slivered almonds

Whip egg whites until very frothy. Add the sugar and orange zest and thoroughly beat together.

Mix flour and baking powder and stir into egg mixture until well mixed.

Grease a jelly roll pan with oil and line with greased wax paper. Extend paper over sides of pan. Sprinkle slivered almonds across wax paper and then, pour batter into prepared pan and spread to edges evenly.

Bake for 12-15 minutes, or until cake springs back when touched lightly near center.

Filling

1-8 ounce package cream cheese

1 teaspoon orange zest

1 teaspoon orange juice

2 Tablespoons butter

1 cup powdered sugar

Follow directions above for compiling the roll.

Now that winter is back I felt like something warm and sweet would be a pleasant drink. Margaret was craving an ice cream treat but our house is way to cold for a cold treat right now. I don't feel like starting a fire or turning on our furnace so it might be chilly around here for awhile. At least until Travis returns, he is always in the mood to start a fire.

I had seen this recipe a while back but never tried it. It was very well received by everyone. Margaret made it with lots of help in stirring from the boys and Beatrice.

Warm Vanilla Soother

3 cups milk

3 egg yolks

1/3 cup real maple syrup

2 tablespoons cornstarch

Mix all of these in a saucepan and stir over medium high heat until it begins to thicken. Shut off burner and add:

1 teaspoon vanilla

1 Tablespoon butter

Mix well and serve warm in mugs.

The kids enjoyed adding a sprinkling of cinnamon to theirs. For our crew we doubled this recipe. We got this recipe from here. I hope you like it too.

~Anna

Springtime

In one week you can really see a difference in our greenery. We have gotten two nice rains and everything looks so much nicer! I love new buds on all the trees.

There is just one week between the taking of these two train pictures.

Now that Spring has Sprung I am enjoying grazing around our yard for edible plants. There isn't too much out there yet but I have managed to insert dandelion greens into two meals so far, with a bit of red clover leaves for good measure. Harrison and Margaret try to say they don't like greens, but truly they do. Especially when they are in a nice rice Pilauf or in Kabab Masala. The Shepherd's purse are growing nicely. They are really good cooked until tender and add a few beaten eggs and salt and pepper. Cook until set. Yummy stuff.Spring is when my Birthday is. This is my terimisu cake Margaret made for me. This is also yummy stuff! We had it for our morning tea. She couldn't wait any longer to see how it turned out. All week, until yesterday, she was trying to get everyone to vote on the type of cake to make and never could she get one hundred percent vote for her choice so yesterday she just went ahead and baked it without consulting the rest of the clan.

Black Irish Ginger Cake

In preparation for Saint Patrick's Day we had this cake for supper tonight. It was a hit with everyone. We had 5 unexpected guest and everyone of them asked for seconds or thirds, too. I got the recipe from here but as is my style I did change it in a few ways. 1/2 cup butter, melted 1/2 cup sugar 2 eggs 1/2 cup blackstrap molasses 3 cup whole wheat flour 1 1/2 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger 1/2 teaspoon salt 2 teaspoon baking soda 1 cup fresh hot strong black coffee Preheat oven to 350* F. Grease 9 inch round cake pan or a 9x13 cake pan and set aside. Cream together the butter, sugar and molasses until smooth. Beat in the eggs, add the flour, spices, and salt. Dissolve the Baking soda in the coffee, then add to the batter. Beat vigorously until well blended. Scrape the batter into prepared pan and bake for 40 -60 minutes, or until tester inserted into the center of the cake comes out clean. Excellent served with: 8 oz whipping cream whipped with 1 teaspoon coffee granules and 1 Tablespoon sugar. Why don't you try it today and tell me if your family likes it as much as mine did. ~Anna

I like Pretzels, Do You?

Last year just before Easter I was doing some blog browsing and learned from different places that pretzels are a traditional easter treat. I had never heard that before and I thought the stories to come up with that were quite interesting. The main one I remember was, Monks a long, long time ago would give pretzels to children to tell them the story Jesus hanging on the cross. Who knows if that is true but I enjoy trying to make things I have never made before, so I found a recipe and tried it. We like it and here it is for you to try. By coincedence the friend's house we shared our Easter dinner at last year served large chocolate covered pretzels as an afterdinner snack . So I shared my new found knowledge with her, she had, had no idea she was keeping a long held tradition :) Without further ado I give you my Pretzel recipe: 1/2 cup warm water 1 teaspoon honey 1 cup milk- warm 1Tablespoon brown suagr 1 Tablespoon yeast 3 cups whole wheat 1 cup all purpose flour 1 1/4 teaspoons salt Mix all ingredients together in a large bowl and knead until dough is elastic. Add a little more flour if needed. Let rise until doubled, about 1 1/2 hours. 8 cups water 4 Tablespoons baking soda Bring water to a boil in a large pot and add baking soda. On a lightly oiled work surface, divide dough into 12 even peices. With your palms roll each piece into a long rope about 20 inches. Shape into pretzel shape by curving each end toward the center and overlapping them. Secure each end by pressing firmly. Place shaped pretzels in boiling water and let boil one or two at a time for about 30 seconds. Remove from water with a slatted spoon that drains well. Place on greased or lined baking sheets. Repeat process until all pretzels have been boiled. Brush tops of pretzels with: 1 egg white beaten with 1 Tablespoon water Sprinkle tops with salt and parmesan cheese, or cinnamon & sugar (our family favorite), or just plain old coarse salt. Bake in a 450* oven for 12 -14 minutes or until golden brown.

So whether you wish to make them as a tradition or just because you like to feed your family very yummy foods you really ought to try my pretzel recipe!

~Anna

Rice Pancakes from Kenya

If you are looking for a gluten free recipe this is a pretty good one. We weren't needing gluten free but when we study a country we try to find recipes from there and this one is from Kenya. I didn't follow the recipe perfectly but I am sure it was fairly authentic:) This recipe came from the book, Cooking the African Way. One thing I was surprised about as we found recipe's for this study they often used more than twice the amount of oil that I would for a similar dish. It wasn't just this book either, although we mainly just tried this books recipes. They turned out a very pretty pancake :) Here is the recipe: 1 Tablespoon yeast 1 cup warm water 1 cup sugar (decreased it by just over half and they were still quite sweet) 2 3/4 cups rice flour 1/4 teaspoon ground cardamon 1/4 cup canned coconut milk (I used whole milk, since I didn't have this. I also increased this to make up for the decrease in oil ) 1/2 cup vegetable oil ( used 1/4 cup or less of canola) 1. In a large bowl combine flour, yeast, sugar, cardamon and a dash of salt. Add warm water, oil and coconut milk and mix well. It should be the consistency of pancake batter. If you need more water add just a little at a time, until batter runs slowly from the spoon. 2. Cover bowl with a towel and set in a warm place for about an hour or until mixture nearly doubles in size. 3. Heat 1 tablespoon oil over medium high heat for 1 minute. 4. Pour 1/2 cup of batter into pan and spread with a spoon to form a pancake the size of a saucer. Cover pan and cook for about 1-2 minutes or until golden brown on the bottom. Flip over with spatula and cook on the other side another minute or until golden brown. Repeat with remaining batter adding more oil to pan as necessary. 5. Serve hot with a bit of jam. This makes about 10 pancakes. Happy frying, ~Anna

Corndogs, My way!

I have always loved corndogs, I think. I certainly have for the last 12 years or so. Back when I was a working out of the home woman and I bought more fast food type things I would buy corndogs individually packaged at Sam's and take them to work for my lunch. People would comment on my funny lunch, but that is what I liked. Now once in awhile I see them in the store and think about buying them but my practical side always says, No! so I don't but then a couple weeks ago I had an epiphany. I will make my own. Here is how I do it and we all like them a lot except for Beatrice who told me the other day "when I have kids I won't make them eat corndog muffins". So I guess she doesn't like them. So the recipe is: 6 Hot dogs cut in half ( the type of hotdogs you use really makes a difference to how many you need) If they are the longer type you probably can cut them into thirds) The breading: 1cup whole wheat flour 1cup corn meal 4 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoons salt 1-2 eggs (beaten) 1 cup milk 3tablespoons oil 3 tablespoons butter The method: Turn on the oven to 425*. Slice the butter evenly into 12 muffin tins. Melt the butter in the oven.

Mix dry ingredients altogether in a large bowl. Add egg, milk, and oil and mix it all up. Pour batter into prepared muffin tins about 1/3 full. Place 1/2 hotdog into each tin. Cover each hotdog with more batter.

Bake for 12- 15 minutes until golden brown and firm in the center.

Serve them with ketchup, potato wedges and spinach. A wonderful meal for sure :) You can use your favorite cornbread recipe and it will be just grand I am sure. For our family I double this recipe.

Happy baking,

~Anna

Raisin Scones

This a favorite scone recipe of mine that we had for breakfast today. It is light and flaky and just has a perfect crustyness to it that I really enjoy. They are best fresh but do reheat nicely as well.

2 eggs

1 cup milk

1 1/2 cup all pupose flour

2 1/2 cup whole wheat flour

4 1/2 Tbsp sugar

2 Tbsp baking powder

1 tsp salt

1/2 cup butter

3 Tbsp oil

1 cup raisins, I have used craisins here as well

1. Preheat your oven to 400 degrees F.

Whisk the egg and milk in a bowl. Mix the flour, sugar, B powder and salt in another.

2. Drop the butter and oil into the flour mix and using your fingers or mixer, mix together until pebbly appearing, like sand. Pour in milk and eggs. Mix together until the dough is evenly moist. Add the raisins and give the very sticky dough a few more stirs.

3. Spoon 24 mounds of dough onto a greased baking sheet and bake for 20 to 22 minutes, or until the scones are golden brown and feel light when you try to lift them off the pan.

Cool for a few mintues.

4. Serve warm with a little butter or jam or a bit of both. A dollup of whip cream is quite fantabulous on it as well. But, you really don't need anything on them when they are fresh.

Enjoy!