Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Turmeric Veggie Breakfast Firstfruits...



It was a bit exciting for me when my husband dug up the turmeric rhizomes...
that I had grown from one little tuber root in a pot


I couldn't believe so many came from so little in a few months time


these wonderful tubers, also called curcumin, pack some pretty nice nutrition...
and used around the world as a natural dye and as medicinal treatments
and as I can attest...
can give yellow dyed fingers for a day when handled without gloves


I love to use these in my cooking as a nutritional spice in dishes from rice...
to vegetable and meat dishes
turmeric is used in making curry and brings alive just about any dish you cook up 


when the homestead gardens are overflowing with veggies...
I often use them with minced turmeric as a sauteed breakfast meal
I find that eating a full dish of veggies in the morning...
gives a long lasting feeling of having eaten well for the day


using whatever comes up in the garden...
I peel and mince the turmeric and throw it into the pan with some butter and onions...
stirring over medium heat till the onions are getting soft...
then, start putting in the veggies...
from the hardest vegetable first


and sauteing a couple of minutes...


putting in each vegetable according to their softness...
to cook everything evenly


all it takes after that...
is a sprinkle of sea salt and black pepper...
sometimes a bit of grated parmesan cheese...
and I like to top it off with some raw figs from our trees

in this case, I had cauliflower and it's leaves, eggplant, tomatoes, onions, garlic

best kind of breakfast for me
and speaking of the firstfruits benefits of our homestead...


If in Christ we have hope in this life only,
we are of all people most to be pitied.
But in fact Christ has been raised from the dead,
the firstfruits of those who have fallen asleep.
For as by a man came death,
by a man has come also the resurrection of the dead.
For as in Adam all die,
so also in Christ shall all be made alive.
But each in his own order:
Christ the firstfruits,
then at his coming those who belong to Christ.
Then comes the end,
when he delivers the kingdom to God the Father
after destroying every rule and every authority and power.
For he must reign until he has put all his enemies under his feet.
The last enemy to be destroyed is death.
For God has put all things in subjection under his feet.
1 Corinthians 20:19-27

May your day or night find grace in the Lord.

Omelet Taco...

Because we are unconventional in our breakfasts on Pilgrim's Farm...
our freedom to turn breakfast upside down and eat what fuels our bodies for the day's work...
is all the more tastier

we like vegetables and plenty fruits in the morning...
and herbs to help ward off bacteria and viruses as we mingle with the animals...
and dig in the dirt

we eat plenty of our own hens' eggs for lutein (an antioxidant) and protein

and an egg omelet taco is a good filler for the morning
easy and fast to make
we make omelets of our choice...
heat some taco shells...
stuff the shells with the cooked omelet...
top with some yogurt (or sour cream)...
and add fresh herbs for more than just a garnish


May your day or night be delicious in the grace of the Lord.

Do You...Casserole....?


The Un-noodled Polenta Lasagna or...
gluten-free, meat free, without-the-rice pasta lasagna

Rice pasta has it's place and time for me once in a great while

BUT... 

sometimes, I just don't feel like eating rice pasta.
Especially in the evening...it's a wee bit heavy on my tummy.
When I know the day will be filled with comings and goings...
a casserole made the day before is a day and labor saved.

So, here is how I make my un-noodled (no meat) lasagna.

Can be made ahead of time

4 to 6 servings...Prep and Cook Time: approx. 1 hour

Ingredients
2 cups polenta (cooked to directions)
2 cups mashed pumpkin (drained in a strainer)
1 med. eggplant (or zuchini)...sliced
1 large onion...chopped
2 cups mushrooms...sliced up
2 cups spaghetti sauce
2 cups shredded cheddar cheese
1 TBsp oil or pat of butter

Instructions
Heat oil/butter in saucepan
Saute onions until translucent; add mushrooms for 1 min. *
*(this will help take out excess moisture)
Lay 1 cup spaghetti sauce on bottom of casserole dish
then lay the rest of items in order as below:
 the onions and mushrooms
 mashed pumpkin
 eggplant/zuchini
 1 & 1/2 cup cheese
1 cup of spaghetti sauce
spread polenta over sauce
sprinkle rest of the cheese
Bake in pre-heated 300* oven for 40 minutes or until bubbly





Better than oodles of noodles.

Have yourself a polenta of a day, or night.