The Story Begins

I was born in the sixties, well, the ‘sixty' to be exact:  1960. A new decade, new beginnings and a brand new me! I don’t remember much about the day I was born, except from what my mother told me, that it was a cold, blustery day in February. I was expected to make an entrance into this world around Abe Lincoln’s birthday, but, apparently, I was not ready. So when George’s (Washington) birthday rolled around and I still hadn’t shown up, mom became concerned, as it was leap year. Was I going to wait until February 29?! No! I needed just one more day, because I did not want to share my birthday with George! So, on this day after George’s birthday, while the wind howled and the snow fell, and before the leap, I made my arrival. 

That year was a blur for me. I learned later that we moved from one location, because the living space was too small, to another larger place, after my arrival. I was the third baby girl in the family, so I suppose that the apartment was steadily shrinking with each new addition. 

I also heard the story of how the Pittsburgh Pirates upset the New York Yankees by winning the World Series: 

Picture it:

October 13, 1960, bottom of the 9th, tie game, 9 all. The first batter in this half of the inning was Bill Mazeroski, who wore the number 9 jersey at second base. The first pitch was a ball. But, when that second pitch was thrown, Bill swung that bat, made direct contact with the ball and it ball flew long and deep over the left field wall!  Pirates Win, Pirates Win!!  Now, I’m not saying that with this win I became, at 8 months old, a huge Pirates fan, but, since I am still a huge Pirates fan today, a ‘few’ years later, you do the math. As a matter of fact, we spent the day, this past Saturday, at PNC park hanging with the team at PiratesFest. Fun!

Whereas watching baseball, or really, watching the Pittsburgh Pirates has been an integral part of my life, it is not the most important part. God is the most important: God the Father, God the Son and God the Holy Spirit. God is who created me. God is whom I trust, and God is with me through every part of my day and in every part of my life. A couple years ago, we, my daughter and I, started a new tradition, if you will, by speaking these words at the beginning of each new day: 

I am a strong, healthy, beautiful, intelligent woman. And…

I can do ALL things through Christ who gives me strength.

If you don’t remember anything else, remember this, God will walk with you, talk with you and carry you, if that’s what it takes. He is with you in the good days and in the bad, through all the ups and downs. He can take something that could be considered small or even considered as nothing, and turn it into something else, something greater, for our good and His glory. 

I can do all things through Christ who strengthens me.

Philippians 4:13

And we know that all things work together for good to those that love God, to those who are the called according to His purpose. 

Romans 8:28

I was making a pot of My Italian Tomato Sauce a few weeks ago because, being Italian, sometimes you just need a bowl of linguine smothered in My Italian Tomato Sauce and sprinkled with fine, imported Romano cheese, especially when it’s cold outside. This just warms the cockles of my heart! Whereas we love leftovers and we love pasta and sauce, I started thinking about how God turns one thing into another, that I could take one thing, like My Italian Tomato Sauce, that was created to serve with pasta, and turn it into something else. So, I asked God what His thoughts were:

From: 

My Italian Tomato Sauce 

To:

My Pinto Bean and Sweet Potato Chili

My Stuffed Roasted Peppers with Lamb & Figs

My Fresh Eggplant Romano

My Creamy Italian Tomato Soup with Garlic Romano Toast

So, because it is winter and I know that all of these dishes will warm you up, I have added everyone of the recipes into this post, including the recipe that started it all, My Italian Tomato Sauce. So, with no further ado, enjoy the My Italian Tomato Sauce ride!

God is Good; All the time!

Priscilla

My Italian Tomato Sauce  

This makes up to two plus quarts of sauce. 

1-2 tablespoons olive oil

1 medium onion, minced or chopped

3-5 cloves of garlic, minced

3 pounds fresh Roma tomatoes, pureed in a food processor

or

2 28 oz cans organic crushed or pureed tomatoes

2 cups plus water

2 teaspoons salt or more to taste

1 teaspoon black pepper

1 tablespoon oregano

1-2 tablespoons basil

1 teaspoon rosemary

1-2 tablespoons parsley or cilantro

1 to 2 shakes red pepper flakes, optional

2-4 bay leaf

1 parmesan cheese rinds, optional

2 6 oz cans organic tomato paste 

Preparing fresh tomatoes:

Whereas any tomato can be turned into a thick and rich tomato sauce, Roma’s are the best because they are more meaty than other tomatoes. This allows you to cook them from raw into a phenomenal sauce without having to add in tomato paste. I like tomato paste but sometimes it’s not needed. Now, grab a Roma tomato and quarter it, then cut each quarter in half. In a food processor or in a blender,  add as many chunks as will fit in your processor or blender. Turn the machine on high and turn those beautiful chunks into a lovely, thick puree. Add the puree into a bowl and repeat the process. Once all the tomatoes are pureed, start the sauce. 

Prepare the onions and garlic by chopping or mincing them. Have the spices and seasonings ready and If you are using cans of crushed or pureed tomatoes, open the cans now. 

In a large pot with a lid, preheat the olive oil on medium high. I add a couple small pieces of onion immediately and when they begin to sizzle, you know it’s time to add the rest of the onions. Stir them around to evenly distribute the olive oil and then turn the heat to medium low. Stir constantly to prevent them from burning. Once they are translucent and just before they begin to brown, add the garlic. Stir them around to mix them in with the onions. In about one minute, add the crushed tomatoes. Now to add the water: If you are using cans of crushed or pureed tomatoes, once you have poured the contents of the cans into the pot, half fill each can with water. Slosh or stir the water around to grab any missed tomato left in the can. This is about 2 cups of water. Stir the water into the tomato mixture to blend. Now add all of the seasonings and blend well. Add the bay leaf. Why do I add two to four bay leaf? Bay leaf takes the acidity and bitterness from the tomatoes to give the sauce a much smoother, sweeter flavor profile. I like a more “sweet” sauce so I add more bay leaves. No sugar needed! Now add the cheese rinds. The cheese rinds are optional. They add another flavor dimension to the sauce. There is not enough cheese on the rind to turn it into a cheesy sauce, but there is enough flavor to boost to an above and beyond YUM!

Turn the heat to medium high to get the sauce to a boil. Once it’s reached this point, immediately take it down to a simmer. I turn the heat down to a low. You want the sauce to move, with a slight bubble so that when you take the lid off to stir, it is bubbling but not splattering the entire stove. If it is splattering the heat is too high and the sauce could burn. Put a lid on it!  The lid will keep the heat needed inside the pot. In about 30 minutes, give the sauce a deep stir, scraping the bottom of the pot, especially if there is a cheese rind in the pot. The cheese rinds are heavy so they sink to the bottom and will stay there forever, if you allow them!  Lid back on, timer set for another 30 minutes. I keep my sauce rolling on the heat for up to 3 hours. Why? Because the longer it simmers, the richer and thicker it becomes. This is because the water that was added to assist in blending the flavors has boiled down. 

Tasting and thickening: After an hour, taste the sauce. If you like the flavor and thickness of the sauce, it’s done. 

If it is thick enough but needs more seasoning, add it now. Once you have the flavor profile perfected, replace the lid and simmer the sauce for a final five to ten minutes.You may have to turn up the heat to get it back to a simmer. When that timer goes off, you are done! Turn off the timer, turn off the heat. 

If it’s too thin, add tomato paste. You can add this, one can at a time or all at once. I like a thick sauce, so I open four cans, and add in all four cans. (A general rule of thumb is for each 28 ounce can of crushed or pureed tomatoes, you would use one 6 ounce can of tomato paste.) Now, using a rubber spatula, scrape out all of the rich, thick paste from the can, and stir it into the sauce, making sure you “smash” the lumps of tomato paste to break it up. Repeat with each can, blending it well. Taste the sauce. It may need a bit more seasoning since you’ve added in more tomatoes. Once you have the flavor profile perfected, replace the lid and simmer the sauce for a final five to ten minutes.You may have to turn up the heat to get it back to a simmer. When that timer goes off, you are done! Turn off the timer, turn off the heat. 

Now make your pasta or a lasagna or a pizza!  The left over sauce may be stored in a glass jar and refrigerated for up to two weeks. Once the sauce is cooled, fill the jars. The sauce may also be kept in the freezer for up to two months. Remember to only fill the jar 6/8 full if you are planning to freeze the sauce. The sauce will expand when frozen and this prevents the jar from breaking. How do you measure 6/8? I don’t! I fill the jar and leave about an inch and a half from the very top of the jar. This is about 6/8 full, give or take!

The left over sauce may be stored in a glass jar and refrigerated for up to two weeks. Once the sauce is cooled, fill the jars. The sauce may also be kept in the freezer for up to two months. Remember to only fill the jar 6/8 full if you are planning to freeze the sauce. The sauce will expand when frozen and this prevents the jar from breaking. How do you measure 6/8? I don’t! I fill the jar and leave about an inch and a half from the very top of the jar. This is about 6/8 full, give or take!

And what about that cheese rind? This is my favorite part. Once the sauce is ready, but before it is cooled, I take that soft, gooey cheese rind and place it into a bowl with some of that freshly made, thick and rich tomato sauce. Using a spoon, I scrape off that yummy, cheesy goodness and EAT IT! Yum!  An appetizer for me! A gift for the chief cook. 

My Pinto Bean and Sweet Potato Chili

1 cup dry pinto beans

water to cover beans - soak over night

drain and rinse beans

1 large chopped onion

1 Tablespoon olive oil

1 to 2 Tablespoons minced garlic

1 Tablespoon chili powder

1/4 - 1/2 teaspoon salt

3 sweet potatoes, cut into small chunks

1-2 cups broth - to cover sweet potatoes

1 cup plus ‘My Italian Tomato Sauce’ 

1-2 Tablespoons chili powder 

1 Tablespoon cumin

1/2 teaspoon ground red pepper - optional - for kick

additional seasonings: chili powder, cumin, ground red pepper, salt and pepper

1 tablespoon chopped cilantro

Soak the Pinto Beans overnight:

In a medium pan with a lid, add the dry pinto beans and water to cover the beans. Put a lid on it! and let the pinto beans soak over night. 

Drain and rinse the beans. Then, using the same pan, add the soaked pinto beans and water to cover. Bring the water to a boil, then reduce heat to a simmer for an hour. Check for tenderness. If the pinto beans are tender to your taste, they are done; if not, simmer another 20 minutes and recheck. Continue until the pinto beans are tender to your taste.

While the Pinto Beans Simmer: 

In a large saucepan or small stock pot, add 1 tablespoon of olive oil over medium-high. Add one tiny piece of chopped onion. When the onion begins to sizzle, add the remaining chopped onion and sauté for one minute. Reduce heat to medium-low and sauté until the onion is tender and begins to slightly brown. Add the minced garlic and sauté for one minute. Stir in 1 tablespoon of chili powder and add the salt. Next, add the chunks of sweet potatoes and continue to cook until the sweet potatoes become tender, approximately 8 to 10 minutes. Next gently stir in one plus cups ‘My Italian Tomato Sauce’. Add additional ‘My Italian Tomato Sauce’ if you prefer saucy chili. Blend in the 1-2 tablespoons chili powder and 1 tablespoon cumin. If you prefer a bit of a kick, also add 1/2 teaspoon ground red pepper. (Add more if you prefer a big kick, lol). Add salt and black pepper to taste. Simmer on low until the pinto beans are ready. 

Stir the tender pinto beans and any remaining juices in the pan into the chili. Taste. Add additional chili powder, cumin, ground red pepper, salt or black pepper if needed. Simmer an additional 10 minutes, until the sauce thickens and the sweet potatoes are very tender. Finally, stir in the chopped cilantro. 

The Pinto Bean and Sweet Potato Chili is ready! 

Serve:

1. In a bowl 
2. With tortilla chips on the side
3. Over rice
4. Rolled into a burrito with rice

My Stuffed Roasted Peppers with Lamb & Figs

Roasting the Peppers

6 Red or green bell peppers, cut through the stem in half, cleaned and ready to go

Olive Oil

Salt 

Pepper

Preheat the oven to 425. Prepare a 9 x 13 pan by coating it with olive oil or cooking spray.

Rub the outside of each pepper half by adding a small drizzle of olive oil into the palm of you hand. Rub your palms together, then rub the outside of each pepper. The oil will transfer easily to each pepper. Use additional olive oil if needed. Sprinkle each pepper, inside and out, lightly with salt and pepper, then place it ‘open’ side down into the prepared pan. Place in the oven and roast 20 to 25 minutes, until the skin on the pepper begins to pucker. Remove the pan of peppers from the oven and allow them to cool slightly, then turn each over to get the ready to stuff. 

Lamb and Figs Stuffing 

1 pound ground lamb

1 1/4 cup chopped figs

1/4 cup My Italian Tomato Sauce

1/4 cup lightly toasted pine nuts

1 cup rice

1 tablespoon turmeric 

2 teaspoons cumin

2 teaspoons oregano

1/2 tsp cinnamon

1 teaspoon garlic powder

1/2 teaspoon allspice

1 teaspoon salt 

1/8 teaspoon white pepper

1/2 teaspoon black pepper

Reduce the oven to 350. 

In a mixing bowl, add  all of the ingredients to evenly blend together, starting with the ground lamb and ending with the black pepper. Divide the lamb stuffing into 12 portions and place each portion into a cooled pepper. 

My Italian Tomato Sauce Topping for the Roasted Peppers

1/4 cup My Italian Tomato Sauce

1/8 teaspoon turmeric

1/2 teaspoon cumin

splash of cinnamon

Blend together the 1/4 cup of My Italian Tomato Sauce with the spices on the list. Spread about a tablespoon of the My Italian Tomato Sauce Pepper topper to the top of each Roasted Stuffed Peppers . 

Place the 9 x 13 pan into the oven uncovered to bake for 45 minutes to an hour. 

Serve 1 to Roasted Stuffed Peppers with Lamb and Figs with a side of rice or couscous.

My Fresh Eggplant Romano

For the Pan:

1 tablespoon olive oil

3 tablespoons My Italian Tomato Sauce

2 tablespoons water

Prepare a 9 by 13 baking dish by adding 1 tablespoon of olive oil, 3 tablespoons of My Italian Tomato Sauce and 2 tablespoons of water. Blend and spread over the bottom of the pan. 

Preheat the Oven at 350

Saute the eggplant:

2 medium to large eggplants, peeled and cut into chunks

1-3 plus tablespoons olive oil

salt and pepper

1 to 1/2 cups plus My Italian Tomato Sauce

1-2 tablespoons water 

In a large skillet over medium low heat, add 1 tablespoon of olive oil. Allow the olive oil to get ‘fired up’ and add 1/3 to half of the eggplant to cover the bottom of the skillet in one layer. Sprinkle with salt and pepper. Cook the eggplant for about a minute and stir in 1/2 cup of My Italian Tomato Sauce, then a tablespoon of water to ‘loosen’ the sauce. The eggplant will absorb all of the liquid as it begins to soften. Sautés the eggplant for 3 to 5 minutes, then gently ‘pour’ the eggplant into the prepared baking dish. Repeat these steps until all of the eggplant is in the baking dish. 

Baking the Fresh Eggplant Romano:

1 to 1 1/2 cups My Italian Tomato Sauce

3/4 cup finely grated Romano cheese

1/2 to 1 cup shredded Mozzarella or Provolone or a blend of both

salt and pepper

additional finely grated Romano cheese, optional

Fold the 1 to 1 1/2 cups of My Italian Tomato Sauce, the Romano cheese and the Mozzarella or Provolone cheese into the eggplant. Add additional My Italian Tomato Sauce, if needed. Sprinkle a bit of salt and pepper over the Fresh Eggplant Romano. 

Bake the Fresh Eggplant Romano, uncovered, for 55 to 60 minutes, until the eggplant is bubbly and looks enticingly inviting!  Sprinkle a thin layer of finely grated Romano cheese over the Fresh Eggplant Romano and serve. 

Serve:

Serve with pasta covered in My Italian Tomato Sauce

Serve with Rosemary Balsamic Roasted Chicken

Serve with a spoon and enjoy!

My Creamy Italian Tomato Soup

2 cups My Italian Tomato Sauce

1/2 to one cup broth or stock

1/2 to one cup whole milk or cream

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon basil

1 teaspoon oregano

1/8 teaspoon red pepper flakes, optional

1/4 cup finely grated Romano cheese

Parsley

Additional finely grated Romano cheese

Blend the 2 cups of My Italian Tomato Sauce and the 1/2 cup of broth or stock in a medium to large saucepan over medium heat. Just before the mixture begins to boil, slow whisk in in the 1/2 cup of whole milk or cream. Add additional broth or stock if a thinner soup is preferred. Add additional whole milk or cream if a creamier, richer soup is preferred. Stir in the salt, pepper, basil, oregano and red pepper flakes. When the My Italian Tomato Soup begins to warm, and just before the boiling point, reduce the heat to low and add the finely grated Romano cheese, . Simmer for 1 to 3 minutes to melt the finely grated Romano cheese.  To serve, add My Italian Tomato Soup in bowls, sprinkled with parsley flakes and additional finely grated Romano cheese and, on the side, Garlic-Romano Toast (recipe below). My Italian Tomato Soup is on!

Notes: If you prefer a thicker soup, create a roux in a small pan. Then, whisk the roux into the My Italian Tomato Soup. Stir, stir, stir over medium, low heat for up to five minutes to thicken. 

 Garlic-Romano Toast

5 medium rolls, sliced

Softened butter

1/2 tablespoon olive oil

1 tablespoon olive oil 

2-3 tablespoons minced garlic

Salt 

Pepper

1/4 cup finely grated Romano

Parsley - optional

Extra finely grated Romano 

Preheat the oven to 400

Spread a thin layer of butter over the top of each roll slice. 

Next, grab a skillet that is large enough to accommodate all the roll slices without layering and that can go from stove top to oven. Spread about 1/2 tablespoon of olive oil over the bottom of the skillet and heat on medium, low. When the oil is beginning to slightly sizzle, reduce the heat to very low and place each roll slice on the skillet, non buttered side down. This will begin to ‘toast’ the bottom of the roll slices. 

In a small skillet, add 1 tablespoon of olive oil over medium heat. When the olive oil starts to heat, add the minced garlic. Stir the garlic around continually so that it will toast, but not burn, 2 to 4 minutes. Remove the skillet from the heat and spoon about 1/2 teaspoon of the toasted garlic and olive oil mixture over the buttered roll slices. Sprinkle each slice with salt and pepper and then shake on the finely grated Romano cheese. 

Place the skillet into the preheated oven and bake for 7 to 10 minutes. The Garlic-Romano Toast should be browned on the edges and crisp. Remove from the oven and sprinkle with parsley and extra finely grated Romano cheese. 

Prayer Changes Everything

We began our journey back to the burgh last year when my daughter became ill. It took a few doctor’s visits to determine the root cause of her illness, but through prayer, a particular doctor offered a possibility. And an MRI proved her to be correct. But there was more. Something else was not right, so additional doctor’s visits and a second illness reared it’s ugly head. It was clear, Satan was on the rampage attacking my daughter. The second illness was deemed as incurable, she’ll have to live with it for the rest of her life, with a possibility of taking multiple medications. I did not accept it. I will not accept a dire diagnosis. Not because I didn’t believe that she had the illness, as there was a plethora of evidence to indicate that she did. No, I know that the God that I serve is bigger than any incurable disease and I became bound and determined to build my faith and trust in God that He would perform a mighty work in my girl’s life! NO! I say NO to illness, sickness, aches, pains, colds, allergies and any other disease that Satan wants to throw our way to prevent us from doing God’s work. In the name of Jesus, NO MORE ILLNESS! Of course I wanted the healing NOW, but God had a plan. Doesn’t He always? This was a plan to move us back to Pennsylvania, back to the burgh. A plan to show both of us that He is bigger than a disease. A plan full of abundance, grace and above all else, love! His love is so great. He loves us more and more and more!

Before we made our final move from Indiana to Pittsburgh in early April, we had one final trip to the doctor. Although my girl was getting healthier and healthier, she was still taking three medications. The doc suggested that she begin to wean off of one med completely and slowly reduce the dosages of the others. The road to complete healing had begun!  

Now fast forward to June on a lovely, sunny Sunday. As always, we began the day by going to church, but this day would be different. There was a particularly strong emphasis on praying for the sick who were in the service. When asked who needed prayer, my girl raised her hand. In a few moments, she, and the others who needed prayer, were surrounded by prayer warriors. When asked the need, she requested completely healing of this incurable disease. A word was spoken over her that she should expect a good report from the doctor on her next visit. And that was that! I knew without a shadow of a doubt that she was healed and that the disease was gone. But there is no physical evidence that could ‘prove’ this, so we prayed for something that would show the healing.  Now being ‘new’ to the area, we had to wait a long time to get an appointment with a new doctor. We had an appointment in June, but days before, we were contacted that his doc did not accept our health insurance (we had been previously told that he did). They offered an appointment for mid July with another doc in the group who did accept our insurance, so we agreed to wait until July. As this unfolded, I realized that the original doc was not the doc that God intended us to see. He planned for us to see the one scheduled in July. Never know the exact reason for the switch, but I trust God, since He has never failed us. So July came and we went to the appointment with anticipation. On the way there, I began to pray that the doctor would suggest that my girl did not have this disease and did not need the meds. That she would decide this “on her own” (or because God put these words in her mouth, to be exact).  The appointment began with the usual list of questions and upon the conclusion, the doc said, in so many words, “After reviewing her file, sent from Indiana, and after reviewing the information given in the intake appointments, and with the answers today, it is my belief that she does NOT have this disease, and that she was previously misdiagnosed. And we should begin to wean her off all meds, starting today!”  Praise you Jesus!!! Jump for joy! God is Good all the time. My girl is healed. Completely healed. We give the glory, honor and praise to the Almighty God!!  All it takes is faith the grain of a mustard seed:

Luke 17:6

And the Lord said, If ye had faith as a grain of mustard seed, ye might say unto this sycamine tree, Be thou plucked up by the root, and be thou planted in the sea; and it should obey you.  

Matthew 17:20

Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there,' and it will move. Nothing will be impossible for you."

And you can move mountains! In my book, this disease was a mountain. My daughter was chained to the mountain with the possibility of taking meds her entire life. But glory to God, the chains are broken, and we moved a mountain, through Jesus Christ! And you can too, A grain of a mustard seed, just a grain. All things are possible! I can do ALL things through Christ, who gives me strength - Philippians 4:13!!

And now that my girl is off of the meds completely, she is doing great!  She decided to whip up a batch of Chocolaty Peanut Butter Muffins. These muffins are full of protein, taste wonderful and are healthy! Yes, healthy! They are flourless because ripened bananas, along with a couple other ingredients, including eggs, give them the push they need to replace the flour. And whereas you can use sugar, if you prefer, we use pure maple syrup or honey with just a touch of brown sugar. And where do we buy our honey? From the Monroeville Farmers Market, of course. And the muffins are not only tasty with that rich chocolaty, peanut butter goodness, but they fill you up - a winning combination. 

God is Good, All the Time!

Priscilla

Chocolaty Peanut Butter Muffins

3 very ripe bananas, mashed (about 1 cup mashed)

1/2 16 ounce jar organic peanut butter - I like crunchy PB

3 whole eggs

1/2 cup honey or pure maple syrup

1 teaspoon vanilla extract

1/8 cup cacao

1/8 cup brown sugar

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup plus mini chocolate chips - optional

1/2 cup chopped peanuts or sunflower seeds or pepitas - optional

Preheat your oven to 350F and prepare a muffin tin with paper lines, or use butter or cooking spray.

In a large bowl, begin to smash the bananas to break them down. Blend in the peanut butter, followed by the eggs, one at a time. Then add the honey or pure maple syrup and the vanilla. Now, begin to fold the dry ingredients, the cacao, brown sugar, sea salt and cinnamon and finally the baking soda. Add the mini chocolate chips, if you like or any of the other optional ingredients. 

Using a small scoop or measuring cup, pour the batter into each muffin cup, distributing the batter evenly.  If there is extra batter, grab a small oven safe bowl, spray it quickly and add the batter. Depending on the size of the bowl and extra batter, this may take a bit longer to bake. 

Bake for 15 to 20 minutes. The muffins should be puffed up, firm and 'dry'. If they look too wet and jiggly, bake an additional 2 minutes, but keep a watch because you don't want to over bake.

Very important: Allow the Chocolaty Peanut Butter Muffins to cool for 15 minutes before removing from the pan. The muffins will continue to firm up as they cool down. Removing them from too early could deflate them.

Serve immediately with preserves the farmers market or fresh fruit, or, store the Chocolaty Peanut Butter Muffins in a sealed container in the fridge for a week, plus. We bake a double batch about every two weeks and they taste just as good on day 14 as they did on day one. 

NOTE: Almond butter or sunflower butter may be substituted for the peanut butter in this recipe.

Farmers Market Finds: Bacon, Bacon, Bacon!

Who likes bacon? I do! Entire cooking shows are devoted to bacon. And for a good reason. It’s Bacon! And YUM! 

But first, a shout out to all of the Farmers Market vendors from the Monroeville Farmers Market, who unknowingly have contributed to the past, present and future posts entitled Farmers Market Finds:

• Produce: A plethora of farms and farmers from throughout the area, who sell the most wonderful fruits and veggies
• Raw honey vendors: Pauls Orchard and Johns Other Honey
• All Natural Preserves: Ruk’s
• Bacon, Bacon, Bacon and other fine meats: Mish Farms Meat Market
• The bakers and popcorn makers who fill the market with an aroma of deliciousness 

I have enjoyed all kinds of bacon dishes from breakfast sandwiches to bacon jam to bacon ice cream and have recreated some. So, in honor of the Farmers Market, I am spotlighting bacon and have included more than one bacon recipe in this post, but sorry, there's no room for bacon ice cream!

Just think about the creativity behind the vast variety of bacon recipes, both savory and sweet. So is the creativity that God infused when He created this place where we live called earth. Look around and see the wondrous works of God!

Job 37:14 (NKJ)

Stand still and consider the wondrous works of God.

We went to Phipps Conservatory last weekend and marveled at the beauty of the lush, green plants, shot, tall, big and small. Plants that produce fruits or vegetables or that provide shade from the hot sun or that spread far and wide to cover the ground with dense, low shades of green that sparkle in the sun like emeralds. And hen there’s the flowers. Bright, vibrant shades of pinks, oranges and yellows, along with scarlet reds and velvety royal purples, not to mention the rich fragrances wafting through the entire place. We turned the corner and before the lavender was in view, we knew what was ahead. There is no mistaking that sweet, fresh aroma floating through the air.  All of this beauty created by God for us to enjoy. And since we are all made in His image, with the likeness of God, and, knowing that God is creative, then we can embrace the fact that we too are creative. 

Genesis 1:27 (AMP)

So God created man in His own image, in the image and likeness of God He created him; male and female He created them.

God has blessed me to be creative and I enjoy sharing my creativity. I can be found watching a Pirates game while crocheting, sewing, painting, and especially while cooking. So here it is: Bacon, Bacon, Bacon!  Three bacon recipes for you to enjoy from one extreme to another:

Pineapple Jalapeno Bacon

Twisted Cabbage and Noodles

Bacon Cheddar Muffins

God is Good; All the time!

Priscilla

Pineapple Jalapeno Bacon

16 ounces farmers market bacon

1/4 to 1/2 cup (or even more) pineapple Jalapeño preserves

or

1/4 to 1/2 cup (or even more) mixture of hot pepper preserves and your favorite fruit preserves

Preheat the oven to 375. 

I use a baking tray with a wire rack. (It is actually a 9 by 13 baking pan with a rack that was a gift from daughter. I like roasting a whole chicken or duck and the pan drippings are wonderful for the gravy…but that’s a whole other subject!) Or, use a cookie sheet covered in parchment.  Have the prepared pan ready and waiting. 

Add the preserves to a skillet that is large enough to fit the bacon.  Over low heat,  warm the preserves. When the jam is loose and will easily spread in the pan, remove the skillet from the heat. Glaze each strip of bacon by placing it into the skillet and spread the warm preserves with a pastry brush. Place the coated bacon strip over the rack in the prepared pan (or over the parchment paper) a single layer. Repeat until all of the bacon is coated. Scrape the rest of the warm jam from the skillet, if any is left, and evenly distribute it over the already coated bacon. 

Place the pan into the oven for 15 minutes to 20 minutes until the bacon is crisp with a beautiful glossy finish. Keep an eye on the bacon if it needs longer to crisp as the glaze could easily burn.

Enjoy Pineapple Jalapeño Bacon with eggs over easy for breakfast, as the “B” on a BLT for lunch, or with a big plate of Pierogi for dinner. Pineapple Jalapeño Bacon anytime! YUM!

Twisted Cabbage and Noodles

1 pound farmers market bacon, chopped

1 onion, chopped

1 small cabbage or 1/2 large cabbage, chopped

1/2 to 1 stick butter

1 pound egg noodles

salt

pepper

In a medium to large pot, that has a lid, cook the chopped farmers market bacon until it’s crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside, out of reach of snacking!  Using the hot bacon fat, still in the pot, add the onion. Salute until it is softened and begins to caramelize. Add the cabbage into the pot. Stir to coat the cabbage with the bacon fat and to infuse the onion with the cabbage. Cook over a medium, low heat with the lid on for 10 to 20 minutes, until the cabbage begins to soften. Add butter, up to a 1/2 stick at a time, if needed. 

In the meantime, prepare the egg noodles using the package directions.

Once the cabbage is soften, remove the lid and stir in salt and pepper to taste. Now, crank the heat under the pot to just below high and stir, stir stir. This will  gentle fry the cabbage and onion. Add up to 1/2 stick of butter, if needed. Add the well drained noodles to the mix and continue “frying” the cabbage and noodles for up to five minutes. 

Now here’s the twist: Add the bacon! You can add the bacon in either of two ways:

Fold the pile of crisp, chopped bacon and distribute it evenly through the cabbage and noodles.

or

Ladle a portion of cabbage and noodles into an individual bowl and sprinkle the crisp, chopped bacon on top. I like this option for a three reasons: 

1. Some folks do not like bacon thrown into the mix (I can’t figure out why!!). 

2. Some folks like lots of bacon, while others like just a touch of bacon. 

3. If you have leftovers, the bacon will soften if it is in the mix with the cabbage and noodles. 

No matter what, you will enjoy eating Twisted Cabbage and Noodles!

Bacon Cheddar Muffins

12 to 16 ounces farmers market bacon, chopped

1 1/4 cup flour

1 tablespoon baking powder

3 T sugar

pinch salt

1 tablespoon finely chopped onion

3 cups shredded sharp cheddar cheese - I like sharp white cheddar

5 eggs slightly beaten

1/4 cup oil

1 cup milk

Preheat oven to 350.

Butter the muffin cups or use cooking spray or use paper liners in the cups. This recipe makes 12 to 18 muffins, so have a second muffin tin ready, just in case. 

In a skillet, cook the chopped farmers market bacon until crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside to cool down, out of reach of snacking!  Save the liquid bacon fat to use as all or part of the 1/4 cup oil for the Bacon Cheddar Muffins or discard.

In a bowl, add the flour, baking powder, sugar, salt, the cooled chopped, crisp farmers market bacon, the finely chopped onion and the shredded cheddar. In a large liquid measuring cup, slightly beat the eggs, then add the bacon fat or oil and milk. Pour the liquid into the dry mixture and mix just enough to gently incorporate the wet into the dry. Do not over mix! Pour the batter into each prepared muffin cup, about 3/4 full. 

Bake the muffins for 20 to 22 minutes until lightly browned. Remove the tin from the oven and follow this very important instruction:  Do not remove the muffins yet!!!

Cool the muffins for 15 minutes before removing from the pan or they will flatten, leak cheese and appear to be under baked. Use a small metal spatula to loosen the edges around each muffin, then pop each out.

For a little kick, spread your Bacon Cheddar Muffin with hot pepper preserves!

or

For a big kick, add up to a tablespoon of chopped jalapeños when adding the onion, prior to baking. Yum!