A Praying Grandma

I want all my Kids and grandkids to know that I pray for them EVERY DAY!



Lyrics for "Thank you Mama for Praying for Me"

Somebody, somewhere was praying that night
When Jesus came in and I saw the light.
It must have been Mama I've heard her before as she knelt by her bedside,
her tears touched the floor.

Thank you Mama for praying for me
If you had not prayed, then where would I be.
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

She held to the altar and wouldn't give in
'Til she knew all her children had been born again.
Just an old fashioned Mama, but she loved the Lord
and her prayers touched the Master as her tears touched the floor.

Thank you Mama for praying for me
If you had not prayed then where would I be
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

Thank you Mama for praying for me
If you had not prayed then where would I be
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

Low Carb Fast - Day 5 Menu

Breakfast

Broccoli-Cheese Frittata:  1/2 cup cooked broccoli and 1/3 c low fat cheese per serving or make an omelet.  Serve with 2 slices Canadian Bacon (can chop in your Frittata or Omelet)

Snack
Green Vegetable Juice

Lunch

• Rainbow Soup
• Roast Beef Wraps made with 2 slices lean roast beef, 2 lettuce leaves, 1 T Salad Dressing, and 1/2 cup roasted red pepepr (not packed in sugar, or rinsed).  Can substitute Grandma Farmers Low Carb Ketchup for the peppers.

Snack
15 whole almonds

Dinner

• Chicken Marsala, Salad

Rainbow Soup

1 medium onion (2 1/2 inches in diameter), chopped

2 large stalks celery, chopped

4 cloves garlic, pressed

1 medium red bell pepper

1 cup chopped carrot (you can use chopped pumpkin, if available)

1 heaping Tablespoon sweet paprika

3 teaspoons turmeric

1/2 teaspoon cumin

1 bay leaf

A little hot sauce

1 15 oz can tomatoes, chopped

1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips

10 oz frozen green beans (or fresh)

Salt and pepper

5 cups stock or broth

1 Tablespoon olive oil

2 cups left-over roast beef, chicken or turkey

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

Makes 9 servings, freezes well.

Chicken Marsala

• 1 lb. boneless skinless chicken breasts
• 1 small onion
• 1 cup mushroom slices
• 3 T (or so) olive oil
• 1/2 cup dry Marsala wine (sometimes I just use half white and half red wine)
• 2 T minced Italian (flat leaf) parsley
• Chicken broth or Better than Bouillon

Preparation:

1. If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper.

2. Heat oil in skillet and add chicken. Cook until done, remove, and cover with foil.

3. Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.

4. At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste, and adjust seasonings.

5. Pour vegetables and sauce over chicken, and sprinkle with parsley.

State Fair Corn Dog Pie

 

Fall is in the air and it's chili time!!! We'd love to hear about your favorite chili recipes which we promise to post here!

Left-over chili can be used in this great kid friendly recipe.................that adults love too!

State Fair Corn Dog Pie

2-3 cups homemade chili
4 gluten-free, nitrate free hot dogs cut into bite sized pieces
***1 cup cornmeal***
1 teaspoon baking powder
1/3 cup milk
1 large Farm Fresh, egg
2 tablespoons coconut or grapeseed oil
1 cup shredded cheddar cheese

1. Spread chili into an 8x8 inch pan.
2. Place hot dogs on top of chili.
3. In a bowl whisk together cornmeal, baking powder, milk, egg, and oil and spread over hot dogs.
4. Sprinkle cheddar cheese on top.
5. Bake at 350 for 25- 30 minutes or until topping is lightly browned.

Serve 3-4......enjoy!

***Please be aware that much of the 2012 corn crop has a poisonious substance called aflotoxin due to the extreme heat and drought. Because of this our family will not use any corn or corn product that might be from the 2012 season. I grind cornmeal from popcorn from my storage.

We adapted this recipe from: Lynn's Kitchen Adventures (picture from that site)

Baby Quilt

Today I finished a quilt top for a new baby girl that is due to arrive mid-October

I cut the batting and the backing, and set it aside to be quilted.  I also cut the binding and set it aside.

After I did all that I took the extra time to trim all my scraps and stored them away.

It wasn't long and they were carefully tucked away in a contain ready for a scrappy project!

It only took me an hour to carefully trim all the extra fabric into usable size squares and the result is ever so much easier to store than the scraps of fabric thrown into a bulky bag or box.

Adding Flavor to Your Meals

I don't know what it is about our part of the country but we tend to think that the only seasoning added to food is fat, pepper and lots of salt.  Probably comes from our pioneer stock who didn't have anything else available.

When I sold herbs at farmers markets folks would say, "I would buy it but I don't know what to do with it."  I'm here to tell you there is a whole other world out there and it tastes AWESOME.

The following ten herbs are not only a perfect start but herbs that anyone can easily grow in their 'kitchen garden'.  In fact I have a row of roses and these herbs are happily tucked between them so they are close by my door for easily picking.  I even grow some indoors in the winter.

In the next couple of weeks I'm going to feature each of these herbs, how to grow them, preserve them and how to introduce them into your cooking.

Basil
Flavor: Fragrant and spicy — almost peppery
Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads
Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.
Chives
Flavor: Subtle onion with grasslike leaves
Great with: Egg dishes, soups, sauces, baked potatoes, fish
Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.
Cilantro
Flavor: A lively flavor; soapy, some say; looks similar to flat-leaf parsley
Great with: Asian, Mexican, and Indian dishes; mix in salsas and chutneys
Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.
Dill
Flavor: Fresh and grassy; feathery leaves used in pickle brine
Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
Notes: Use dill fresh or add to hot food just before serving.
Mint
Flavor: Cool; brightens up both savory and sweet dishes
Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.
Oregano
Flavor: Earthy; balances acidic tomatoes — hence common on pizza
Great with: Lamb, beef, eggs, beans, eggplant
Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.
Parsley
Flavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian
Great with: Salads, vegetables (especially potatoes), pasta
Notes: Either variety is a breath freshener.
Rosemary
Flavor: Pungent aroma and pine flavor
Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.
Sage
Flavor: Very aromatic and woodsy
Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose, and duck
Notes: Deep-fried sage is a lovely garnish.
Tarragon
Flavor: Reminiscent of licorice
Great with: Poultry, fish, shellfish, vegetables, vinegar, and eggs; indispensable in the French béarnaise sauce
Notes: Two types; French is preferred over the more bitter Russian.
Thyme
Flavor: Minty and citrusy
Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
Notes: Strip leaves from stems by pulling through fork tines.

Flannel Butterfly Quilt

Adorable is all I can say.   Believe it or not this is actually a Simplicity pattern!  Simplicity has around 6 different sets of patterns available for these darling quilts.  It is created with flannel, prequilted and then pieced together with fabric edges exposed so they frey.  This one is for my granddaughter, Audry, for Christmas.  I pictured the one I made for Jenny several months ago and I've made another for Bridgett so far.  Mariah's butterfly is next followed by three Dinasours, a Nemo fish, some smaller butterflies and a turtle.  What fun!

Each of these quilts gets better the more knowledge I have of the pattern.  Pratice makes perfect!  The biggest trick is remembering to make one wing set a mirror image of the other.

I think the kids are going to love them!

Creamy Tomato Soup

This soup make 8 servings.  I freeze two cups in zipper bags and freeze.  Each bag makes two servings.

Ever since I owned a coffee shop that came with a Basil Tomato Soup recipe (all convience ingredients) I've wanted to figure out a way to make it from scratch, especially after I found out I was gluten-intolerant.  I believe I've done it!!!!

1/2 cup organic butter from grass-fed cows
3 quarts chopped, organic, roma tomatoes
20 leaves fresh basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
2 cloves minced garlic
sea salt and black pepper to taste
1/4 cup Beef Gelatin (made from grass-fed cows) - opt
1/2 cup sour cream
1/2 cup yogurt

1. In a large pan over med-high heat, place the butter and tomatoes.  Bring to a simmer then lower the heat and simmer 30 minutes. 
2. Sprinkle in the beef gelatin and shisk in well until dissolved.
3. Add the basil the last 10 minutes of cooking along with the garlic, nutmeg and oregano.
4. Blend with an emersion blender or in a regular blender (be careful it's hot).
5. Add the sour cream and yogurt and blend in.
6. Check your seasoning and add more if necessary.