Saturday, May 28, 2011

Red Russian Kale & Onion Breakfast Casserole

Last week I signed up for Moore Farms and Friends CSA. I love their program because you pay a yearly membership fee and then pay weekly for your produce. So, if you don't want to order (or can't) you don't have to! They send out emails to let you know what will be in your box (barring unexpected events) but the first week I didn't' know because I hadn't started receiving emails (and didn't take the time to check the website). They have a few different things you can choose from. I chose the Farmers Pick box. In it I received radishes, carrots, bok choy, onion, snow peas, and red Russian kale. I had no idea what to do with the bok choy or kale. So, I did some searching and found this great recipe! I had to adapt it to what I had but it came out great! The Hubs and I had it for breakfast. I got Luke to try a bite and am still working on Eli! What a great way to get veggies into your breakfast! Have you tried Kale? Let me know! This was my first time to cook or try it! It was great!

Yummy Kale! By the way, I desperately need a salad spinner!

Here is my adapted recipe:

Red Russian Kale and Onion Breakfast Casserole
(Makes 6 servings)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 onion, chopped (I used vidalia)
2 cloves garlic, minced
1/2 tsp. olive oil
1 tsp. soy sauce
1 cup grated cheese (I used a blend of medium cheddar and parmesan)
6 eggs, beaten well
1/2 tsp Lowry's Seasoning Salt
Splash of milk

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. Pile kale leave up and chop length wise and then width. Mine were about 1 inch squares.

Heat olive oil in large pan, add onions and saute a few minutes. Add garlic and kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is wilted and softened.

Put sauteed vegetables into large bowl and add soy sauce, cheese, beaten eggs, splash of milk (2-3 TBS) and seasoning. Stir gently until ingredients are well mixed. Butter dish and pour in egg mixture. (I used a pan that's 11.5 X 7.5 inches but an 8x8 would work, probably would need more bake time to set up) Bake 20-25 minutes until eggs are well set and the top is lightly browned.

Sunday, May 22, 2011

Menu Plan Monday 5/23

Here's what we're having this week... along with a night or two of leftovers or sandwiches!

Italian Roast Wraps, Green Beans

Apricot Herbed Salmon, Brown Rice, Easy Garlic Broccoli

Chicken Salad Sandwiches, Pasta Primavera

Sausage Spinach Pasta Toss
Sloppy Joes, Corn, Carrots and Cucumbers and Ranch Dressing

I've got blueberries for Blueberry Oatmeal Muffins and I'm also thinking about making some of these homemade cheese crackers. I LOVE Cheez Its... but rarely buy them. I'm hoping to find something healthy to satisfy my cheese cracker need!

Check out for more menu and recipe ideas!

Wednesday, May 18, 2011

Lightbulb moments...

Nothing compares to when God sheds light on something that I really didn't even know I needed lit. I've been struggling with some things for several months now. Things I don't plan on sharing, but really what they are doesn't matter. What I'm learning is what matters. I've had a craving for answers, His Word, His movement, just Him. And I pray and I read and I pray some more. And nothing. I get nothing. It makes me doubt. I question. I read 1st John. I proclaim my belief in the One who died for my sins. And I continue to trust without feeling Him. I know He's there. Because He says He is. So, in this search, I read His word and the words of others who believe. Because those of us who believe are all in this together. We are all living life and trying to figure things out. Some are gifted and I need those in the body whom God has gifted. And this reading is not in vain, it's a genuine desire and He promises those who seek Him will find Him (Jeremiah 29:13).

So, in this search, several weeks ago I felt a desire to go through the fruits of the Spirit. I started with love and I began studying what His word says about love (a lot, by the way). Then on a whim I picked up a book I had read half way on the Spirit and began reading, again. And surprisingly (or not) I just happened to be starting the chapter in Dug Down Deep on the Holy Spirit.

And as I read I felt the light... maybe I'm reading and I'm praying but it's all lifeless without His Spirit. You can read the Bible and it just be facts and nothing more. You can pray and it just be words. You can parent and you can be a wife and you can try to do right. But without His spirit it is just rules to follow, ceremonies to go through, tips to try. It can leave life dry.

It's not enough that we simply know truth. God wants us to feel it, to believe it, and to apprehend it in the deepest, most personal way. He wants us to be able to say, "The cross is for me. The empty tomb is for me. Forgiveness and adoption and redemption are mine because I am united with Jesus Christ! Jesus Christ loves me! Jesus is with me!" Joshua Harris, Dug Down Deep

For the believer the Spirit is our gift... the greatest gift we've been given! Christ says, "Nevertheless, I tell you the truth: it is to your advantage that I go away, for if I do not go away, the Helper will not come to you. But if I go, I will send him to you." (John 16:7) That is amazing! We are at an advantage because we have been given the Spirit! I don't just want knowledge or even belief (James 2:19). I want feeling and ownership of my faith. I want the confidence of being His child that comes through the Spirit (Romans 8:15-17).

"When the Spirit of truth comes, he will guide you into all the truth, for he will not speak on his own authority, but whatever he hears he will speak, and he will declare to you the things that are to come. He will glorify me, for he will take what is mine and declare it to you. All that the Father has is mine; therefore I said that he will take what is mine and declare it to you." John 16:13-15

There is much I don't know about the Spirit, but I do know that the Spirit's chief purpose is not for myself, but to glorify Christ. But we can't deny that He is for us! And His Spirit is proof of that!

So, my realization: I have forgotten the One He sent for me. I have neglected the Spirit and I have wanted control. So I will repent and refuse to settle for a dead, lifeless faith. He's promised much more.

I'm thankful for His work and as I hear Him(and have time), I will share.

His calling me... His wooing... oh, what a gift of mercy and grace.

Friday, May 13, 2011

Oat and Toffee Grahams

My mom got me a great magazine for Mother's Day (along with some other cute suprises too!) and I've already made two recipes from it. It's a Better Homes and Gardens Potluck magazine... basically a cookbook magazine. It has 132 recipes in it! One of the dishes I made was dessert (I know, you're shocked!). My sister came home for a visit last weekend and I cooked dinner for the family one night and this was my dessert choice. It was great and everyone loved it!! I'm definitely keeping this one for Christmas!

Oat and Toffee Grahams

12 whole graham crackers (I didn't need this many)

1 1/2 cup rolled oats

3/4 cup packed brown sugar

3/4 cup white sugar

3 TBS all-purpose flour

2/3 cup butter, melted

1 egg, slightly beaten

1 tsp vanilla

1 12 ounce package (2 cups) semisweet chocolate chips

1/2 cup whole roasted almonds, coarsely chopped (I used salted which, I think, went well with the chocolate)

Preheat oven to 350. Line a 15x10x1 inch baking pan (I just used a 9x13 pan, which made my bars thicker, I think thinner would be better but I didn't have that size pan) with foil, extending foil over the edges of the pan. Arrange graham crackers in a single layer in prepared pan. In a large bowl stir together the oats, sugars and flour. Add melted butter, egg and vanilla; stir until well combined. Spoon oats mixture over graham crackers; spread evenly to edges of pan.

Bake for 20-25 minutes or until oat mixture bubbles and is light brown on top. Remove from oven and sprinkle with chocolate chips. Return to oven for one minute. Spread melted chocolate evenly over top of pars. Sprinkle with almonds. Cool pan on a wire rack. Use foil to lift uncut bars. Cut or break into pieces. Makes 32 bars.

To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Chill for up to 3days or freeze for up to 3 months.

*Yes, I've been on a little bloggy break. I'm needing direction, motivation and material. I'm praying about it... but I did want to share this yummy recipe with you!

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Women Living Well and Raising Homemakers