Asian Cold Noodle Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 26:19

    [19] Your dead shall live; their bodies shall rise.

        You who dwell in the dust, awake and sing for joy!

    For your dew is a dew of light,

        and the earth will give birth to the dead.

2 c Red cabbage, grated thin

1 Red onion, sliced thin 

3 c Kale, chopped thin

2 c Cauliflower, just shaved in small pieces 

3 c Romaine Lettuce, chopped thin 

1 c Grated carrots 

5 Radishes, sliced thin

1/4 c Salted Sunflower seeds

1 handful Thin glass noodles softened with hot water(drain)

Add 1/2 noodles on bottom and rest on top

Toss with 2 forks

Using scissors, cut noodles 

Dressing 

1/4 c Smooth peanut butter 

1 T Grated Ginger

1 t Grated Garlic

1 t Sesame oil

1/2 of a Lime juiced

1 T Soy sauce 

1/4 c Maple syrup 

1/8 c Rice vinegar

1/2 c neutral Oil

Add ingredients to blender so that when the oil is added it emulsifies 

 

Can add salmon, chicken or beef on top 

Mama Ree's Easy Chunky Apple Cinnamon Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 28:26

    [26] For he is rightly instructed;

        his God teaches him.

1 can Apple pie filling

1 can Grands Cinnabon Cinnamon Rolls (extra creamy) 5 count

8x10 casserole sprayed with non stick

You can double this recipe to fit a 13x9 pan

Quarter cinnamon rolls with scissors   

Cover bottom of pan

Spread Apple filling across top

Bake preheat 375 degrees oven for 25 minutes on second oven rack

Remove 

Cool 3 minutes 

Microwave icing 10 seconds to thin 

Cover top of apples after baking

Serve

Roasted French Style Boneless Beef Short Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 26:3-4

    [3] You keep him in perfect peace

        whose mind is stayed on you,

        because he trusts in you. 

    [4] Trust in the LORD forever,

        for the LORD GOD is an everlasting rock.

2 lbs Boneless Beef Short Ribs (Costco) season beef with coarse salt and coarse black pepper set aside to come to room temp

1/8 c olive oil

4 large carrots, 2 inch cuts

1 Leeks, chopped 

2 cloves Garlic

1 stalk Celery 

1 c Beef broth (or more)

1/2 c Cotes Du Rhone (French red wine)

1 t Thyme (I used dried)

1 t Rosemary (I used dried)

1 T Butter

Salt and pepper to taste

Using a large Dutch oven, sear seasoned meat in oil until seared and slightly crusted 

Add veggies and seasoning except carrots

Sauté until tender

Add wine, sauté 3 minutes 

Add seared meat and butter 

Add broth, add water if necessary to just be even with the beef

Place carrots around the edge 

Cover

Cook 2 hr and 15 minutes in a preheated 350 degree over

Remove carrots and beef

Make gravy

Gravy

Pan drippings 

1/8 c Flour

1/2 c Cotes Du Rhone (French red wine)

Re-season if necessary ( I had to add more salt, pepper and sugar for my desired taste)

Stir until flour is absorbed 

Add beef and carrots back for serving

Serve with garlic mashed potatoes 

DIY Full Fat Ricotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 13:24

    [24] 

    Whoever spares the rod hates his son,

        but he who loves him is diligent to discipline him.

Line a colander with cheese cloth and place in large bowl

Set aside

Use non reactive pot and utensils 

8 c cold whole pasteurized milk (not ultra pasteurized)

3 T (or more if necessary for curdling) white vinegar  

Salt according to your preference (I used 1/2 t)

Over medium low heat bring milk to 185 degrees, stirring constantly

This takes about 20 minutes 

Add vinegar, lightly stir, reduce heat to simmer 

Curds should form immediately 

Simmer 1 minute 

Remove from heat

Salt

Cover

Let sit 20 minutes 

Use slotted spoon to remove most of the curds

Carefully pour liquid into cheese cloth covered colander 

Lift up cheese cloth

Carefully drain liquid from bowl

Add curds back to cheesecloth 

Replace cheese cloth in colander and drain an additional 10 min

Remove ricotta to bowl with lid and refrigerate 

Use within 3 days for maximum flavor

You will make the best Lasagna or Rigatoni ever!!

Skillet Walnut Apple Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Isaiah 2:22

    [22] Stop regarding man

        in whose nostrils is breath,

        for of what account is he?

Fruit

2 T butter

7-8 apples, peeled and sliced 1/4 inch 

3 T packed light brown sugar

1 T fresh squeezed lemon juice

1 T AP flour

1&1/2 t ground cinnamon

1/4 t ground allspice

1/4 t ground nutmeg

1/4 c water

1 c chopped toasted walnuts

Cake Topping

6 T butter, melted

1 c granulated sugar

1 c buttermilk

2 t pure vanilla extract

1&3/4 c AP flour (spooned & leveled)

2 t baking powder

1/2 t salt

1 T granulated sugar + 1/2 t cinnamon, for sprinkling

9 or 10 inch butter greased cast iron skillet 

Preheat oven to 350°F 

Melt 2 T of butter in skillet

Add the apple slices, brown sugar, lemon juice, flour, and spices

Add water

Cook on low, stirring, for 3-5 minutes, or until the apples are coated and begin to soften

Add toasted walnuts

Make the topping: 

Whisk the melted butter and sugar together in a medium bowl

Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined fairly smooth

Spoon dollops over apples 

Spread the batter over the apples

Sprinkle cinnamon-sugar evenly over the top

Using a whisk gently swirl the topping as best you can

Bake on the center rack for 50 minutes or until the topping is golden 

Spoon serving in bowl, drizzle caramel over top and add vanilla ice cream