Jul

28

Chicken Pot Pie

there’s a chance that as you read this, i may be sitting in front of a bowl of goat stew…or goat balls. no joke. its happened many times before. but if i’m lucky, i’m happily munching away on some fried plantains and my trusty Heinz Ketchup that i packed and brought with me for such an occasion! but while i “enjoy” my Haitian cuisine, (for which i am really very grateful, all things considered!), i thought i’d give you a super simple, super quick, and SUPER delish dish that we make very often in our house.

a friend of mine, Rebekah, made this dish for bible study one night a few years ago, and i couldn’t leave without the recipe. i’ve actually never been a huge fan of chicken pot pie, so when i found that i couldn’t contain myself and devoured every bite on my plate that night, i knew i had found a new fave.

upon receiving the recipe, i was quite surprised at the list of ingredients. to be completely honest, had i seen this recipe without eating it first, i probably would’ve passed it by. but TRUST ME…YOU WILL NOT BE DISAPPOINTED!!! so don’t let the odd list of ingredients scare you away!!

the recipe actually calls for 1 large can of chicken breast, packed in water. before trying this recipe, i had never in my life cooked with canned chicken, and the thought grossed me out a bit, but it is SO good, and it makes the prep for this dish take all of 5 minutes! but if you’d like, you can cook some chicken breasts yourself and add it in.

you also use on can of Veg-All, or mixed vegetables. just get the kind with potatoes.









Seal edges of pie crust by indenting with your thumbs or by using a fork.



another quick recipe is coming your way, so be on the lookout!

and eat an extra bite or two for me, okay? the goat stew at this point might be getting to me 🙂

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Jul

26

Ezekiel Bread

well, if you are reading this, then i guess my scheduled blog posts are working!

i figured i’d share some recipes with you this week while i am away.

so…i made Ezekiel Bread last week, and i kept wishing while making it that somehow i could make loaves and loaves of it to bring to Haiti with me to give all my friends!! maybe someday there will be a way to do that!

if you are unfamiliar with Ezekiel Bread, the actual recipe comes from God in the Bible…LOVE IT that God has a recipe in the Bible!!!!

anyway, its in Ezekiel 4:9, and says,

“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it {for} 390 days …”

God basically told Ezekiel to eat only a specific amount of this bread and only drink water for close to 400 days (or more). can you imagine how loaded with nutrients and fiber and protein this bread is for someone to solely live off of it for 400 days??

anyway, its a complete protein…aka: a protein source that contains all eight essential amino acids in the sufficient proportions to support normal biological functions. how cool is that?? and its SO SO SO good!! i keep wondering how something SO healthy for you can be SO unbelievably good that my entire fam (crazies included) wanted nothing but this bread for every meal for days after i made it!

the recipe is plastered all over the internet, but i used the one out of my breadbeckers cookbook:

gather up your ingredients. i found the millet and spelt at a natural foods store, but the rest can be found in a good grocery store. however, i accidentally bought pearled barley…if you can find hulled barley, use that. its just a tad bit more nutritious than the pearled.
add all your grains and beans into a bowl. mix them well, and then grind them all together in your Grain Mill .
(i made this recipe in my KitchenAid MIxer, but you can do it by hand too.) put these ingredients into your mixing bowl…except the yeast. i like to add that with my flour.
add in all of the freshly ground flour and the yeast, and knead with your dough hook for 10 minutes. this dough will NOT be like regular bread dough, and will not stick to your dough hook. its more like a quick bread dough/batter. after 10 minutes, it does have some elasticity, but it is still pretty runny.


Bake at 350 degrees for 45-50 minutes. mine needed closer to 50-60 minutes. it browned nicely on the top, but was still doughy in the middle. i read that you can use an instant read thermometer, and after 45/50 minutes, check the temp in the middle of your loaf. if its 190 degrees, then it should be done. if not, bake longer and check again. cover loosely with foil while baking if you are worried about the tops being too brown.

it slices much better if its cooled completely, but if you can’t wait that long (like us!) then just be aware that it can be a little bit crumbly and hard to slice when warm.


when we cut into it the next morning, after it was totally cool and had been wrapped in foil, it held together much better.

no joke…this truly is Heavenly bread, and totally worth making!!

more to come,

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Jul

24

A Mission of HOPE

1 Thessalonians 2:8


“We loved you so much that we were delighted to share with you not only the Gospel of God, but our lives as well, because you had become so dear to us!”

Off to Haiti!!

and coveting your prayers!!!
i’ll have LOTS to post when we get home…but in the meantime, (if it works) i’ve scheduled some posts to keep you busy while i’m away!! so keep checking in!

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