I wanted to share a free printable today of a great scripture. One that has such a lovely message.
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I used to share a recipe every Wednesday and then I got soooo busy I couldn’t keep up. I’m back today to share one of my new favorite recipes.
I’ve made it a few times now and every person I have made it for has said it is one of the best things they’ve ever eaten! SO so so so so good. It’s best made with lovely freshly picked cherry tomatoes. The ripe, sweet ones at the end of fall. They really make it so good.
And the fact that you roast them in fresh herbs and then let them sit in the juices and the flavors that come out of it are so sweet and yummy. Seriously I did quite a few and put them in the freezer when they were freshly picked because they are so good!
Well all that roasted tasty goodness and then good bread. Which is dear to my heart. I’ve realized bread reminds me of my childhood. My mom always made our bread and buns. We had a lot of it around. We didn’t have a lot of money but bread was something we could eat affordably. So we did, a lot. That’s another one of the reasons I love it so. That and it’s so stinking good. 😉 This bread is what my kids call the seed bread. It’s an easy loaf that I have yet to actually measure the flour amounts to share with others. It’s on my list of things to do. Sometime I’ll get around to it!
Anywho, back to this tasty treat. Straight out of the amazing David Lebovitz cookbook called My Paris Kitchen. And on a side note, I want all his cookbooks now. I try and keep only my very favorite cookbooks (I have a BIG collection) but I really really love his recipes. Now I totally cheated one of the times with goat cheese from Costco and just mixed in the herbs. (Don’t cringe David!) And it was sooooo yummy still. Seriously. If you are scared by the length of this recipe (relax it’s not hard) then starts with Costco Goat cheese and try it.
David Lebovitz's Cherry Tomato Crostini with Herbed Goat Cheese
Herbed Fresh Goat Cheese
- 2 cups whole goat's or cow's milk yogurt
- 1 generous tablespoon mixed fresh herbs (be sure to include chives, as well as an assortment that could include thyme, sage, basil or flat-leaf parsley), very finely minced
- 2 teaspoons shallots, minced
- 1 teaspoon garlic, minced
- 3/4 teaspoon sea salt or kosher salt
- generous pinch of cayenne pepper
Roasted Cherry Tomatoes
- 1 1/2 pounds cherry tomatoes, stemmed and halved
- 3 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- handful of fresh herbs (any combination of rosemary or thyme sprigs, bay leaf, and basil or sage leaves)
- sea salt or kosher salt and freshly ground black pepper
- 4 thick slices bread, such as ciabatta, a country bread or a sourdough that is not too dense
- olive oil
- 1 clove garlic, peeled
- a few leaves of fresh basil, sage or flat leaf parsley to garnish
For the herbed goat cheese:
- Line a mesh strainer with a few layers of cheesecloth or muslin and set it over a bowl.
- Scrape the yogurt into the lined strainer and refrigerate the yogurt for 24 hours.
- Put the strained, thickened yogurt into a bowl and mix in the herbs, shallots, garlic, salt and cayenne pepper.
- Refrigerate until ready to use.
For the roasted tomatoes:
- Preheat the oven to 350ºF.
- Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
- Season with salt and pepper, mix well and spread them out in a single layer.
- Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan.
- (The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
- Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
- They can sit up to 8 hours, and improve the longer they sit.
- When ready to serve, make the toasts.
For the toasts:
- Evenly brush the bread with olive oil.
- Place them on a baking sheet in a preheated 350ºF oven and toast for about 5 minutes, until light golden brown.
- Remove from the oven and when just cool enough to handle, rub the slices generously with the garlic clove.
- Let cool to room temperature.
- Thickly smear each piece of bread with the fresh herbed cheese.
- Set each one on a plate.
- Pluck out the herbs and spoon the tomatoes and their juices onto the slices of bread.
- Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.
I promise you’ll fall in love with it.
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I’ve been thinking lately about all the things going on in the world. There are lots of sad and scary things going on in the world. I was reading in my scriptures a few nights ago and I found this lovely verse. And I think it gives so much power and hope.
You can download it and print it off. And read it over and over and let it encourage you.
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For years and years I had it in the back of my mind to make Granola and then I just never got around to it!
I finally did and I don’t know what took me so long. I read a lot of different recipes to see the variety. There is even a little history about how Granola (or Muesli) came to be here.
A lot of recipes use maple syrup or honey to make the sweetness and the crunch. There are so many different ideas online. I found this lovely one from Recipe Tin Eats.
This whole pin is all about 20 healthy granola recipes. In fact there are tons of links on Pinterest (if you want to follow me on there I may have a few pins…. ;))
This is the recipe I used from Cook’s Illustrated. It’s a place I love to go for recipes I can count on. I always love their stuff. (Cook’s and America’s Test Kitchen.)
- 1 cup walnuts, broken into ¼-½-inch pieces
- 3 cups rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup blanched almonds, halved
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup maple syrup
- ¼ cup honey
- ⅓ cup canola oil
- 1 cup raisins
- Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
- Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
- Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
I changed up the nuts and I added in cranberries. That’s the lovely thing about granola, easy to adjust to your own tastes. And perfect for an easy quick breakfast.
Have you ever made granola?? What’s your favorite additions to it?
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I love dessert. In fact it’s one of my favorite things to make and eat and share. There are some desserts that I remember eating as a child and I love remaking them as an adult. Strawberry shortcake is totally one from my childhood. I’ve tried a few different recipes trying to recreate the one I remember as a child. I found this recipe and it took me back! We had some fresh strawberries that someone dropped off as a thank you to me. The best kind of gift!! Tasty goodness!
Recipe from America's Test Kitchen
- 8 cups fresh strawberries, hulled
- 6 Tbsp granulated sugar
- Whipped Cream
- 2 cups all purpose flour
- 5 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp unsalted butter, cut into 1/2-inch pieces and chilled
- 1/2 cup plus 1 Tbsp half and half or milk
- 1 large egg, lightly beaten plus 1 large egg white lightly beaten
- 1. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
- 2. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients, (see illustration 2). Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.
- 3. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
- 4. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
- 5. Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours).
- 6. Split each cake crosswise; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.
Some people like angle food cake, some a sponge cake. I love a biscuit like this one! Tasty!
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