Monday, December 31, 2012

Dust of Snow


The way a crow
Shook down on me
The dust of snow
From a hemlock tree
Has given my heart
A change of mood
And saved some part
Of a day I had rued.
~ Robert Frost ~

Menu Plan Monday



 

The year has passed so quickly. The weather has definitely turned to winter. A new school year begins for us and a whole new year with all kinds of possibilities, goals and dreams to pursue. Remember don't look behind, look ahead and live a mindful live that suits you this New Year.
Hope it is filled with tons of blessings.  Happy New Year.
 
beans, cornbread, seasoned greens
shrimp stir-fry, clementines
ratatouille on polenta, mixed greens salad
bangers and mash, green peas
cheesy chili over spaghetti noodles, green salad
hoppin' John, green bean casserole, peach cobbler
veggie pizza, green salad
 
Remember to go over to I'm an Organizing Junkie for more yummy meal ideas and have a brilliantly blessed day.

Multi-grain Pancake Mix



I wanted a multi whole grain pancake mix to keep on hand for breakfast and quick meals. I found several online however, they didn't have enough variety in flours to suit me and most depended on its base with white flour. So going through the freezer I took out all my whole grain options that I had on hand and went to work. Below is the panckae mix I ended up with and it is yummy.

1 cup whole wheat pastry flour
1 cup oat flour
1/2 cup unbleached all purpose flour
1/2 cup rye flour
1/2 cup cornmeal
1/2 cup spelt flour
2 Tablespoons sugar
3 Tablespoons baking powder
1 teaspoon salt

Combine all the ingredients. Store in a labeled jar in a cool, dry place.

To make the pancakes****

1 cup multi-grain pancake mix
1 egg
1 cup milk
1 Tablespoon applesauce or melted butter


Mix all the ingredients in a large bow and whisk to mix well. Heat a nonstick griddle or skillet. Add oil or butter to the coat the griddle or pan. Once heated up add 1/4 cup of the pancake batter to the griddle. Once it bubbles turn the pancake over and cook for another minute. Done, add your favorite toppings and eat. This makes about 9-10 pancakes.

I always use the applesauce and they turn out wonderful. I use the butter when we are out of applesauce. This recipe doubles very well.

Tuesday, December 4, 2012

Indian Summer



A soft veil dims the tender skies,
And half conceals from pensive eyes
The bronzing tokens of the fall;
A calmness broods upon the hills,
And summer's parting dream distills
A charm of silence over all.

The stacks of corn, in brown array,
Stand waiting through the placid day,
Like tattered wigwams on the plain;
The tribes that find a shelter there
Are phantom peoples, forms of air,
And ghosts of vanished joy and pain.

At evening when the crimson crest
Of sunset passes down the West,
I hear the whispering host returning;
On far-off fields, by elm and oak,
I see the lights, I smell the smoke,--
The Camp-fires of the Past are burning.
~ Henry Van Dyke ~

Blackberry Scones


1 1/2 cups whole wheat pastry flour
1/2 cup spelt flour
1/2 cup almond meal
1/2 cup unbleached all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup Greek yogurt
1/2 cup milk
1 cup black berries, cut in half

Preheat oven to 400 degrees. Sift all dry ingredients in a large bowl, don't sift the almond meal, just add it to the bowl with the other dry ingredients. Cut in the butter. Add the yogurt mixture and stir to blend. Add the berries and gently mix in. on a floured surface dump the dough and knead into a soft  flat rectangle. You will need to keep flour on your hands as you do this the dough will be sticky. Four the dough into 2- 3 inch balls. Place them on a parchment lined cookie sheets or biscuit pans and flatten slightly. Bake for 15 minutes. Remove to cooling racks. Serve cold or warm.



A lunch of Blueberry Scones and boiled eggs sprinkles with slat, pepper and black sesame seeds.