Loving a Life of Biblical Womanhood
We keep hummus in our refrigerator all the time. It is a delicious, healthy snack full of protein and just yummy goodness. I dip veggies into it, Homemade Whole Wheat Pita Bread, tortilla chips, bagel chips — whatever we have on hand. I often set it out as a starter for guests to snack on while I finish up dinner. This is a completely vegetarian dish and perfect for a Daniel Fast or Lent.
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I spent years buying tahini paste that I used to make my hummus, until one day I read the ingredients: sesame seeds, olive oil. Well, goodness, I thought, I can do that. And it’s truly that simple.
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I was out of Tasty Traditional Tahini Paste and out of sesame seeds to whip up a quick batch. I began to explore a frugal substitute and ended up using roasted sunflower seeds. I made a perfect paste using organic roasted sunflower seeds that was both pure and delicious.
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This is an amazing dish. The pastry is so light and buttery that it nearly melts in your mouth. The cheese combined with the chilies is a remarkable flavor. They can be an appetizer for a Cinco de Mayo celebration, or a delicious and savory treat for lunch.
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I have a good friend who asked me to make whole wheat sopapillas, so I’ve been researching recipes. I finally came up with one that will please all of us “real food” minded mamas. Sopapilla means “little pillow” and can be used in a savory dish much like a tortilla or a pita bread. For this dish, I used them as a breakfast bread and drizzled them with honey. They were beyond amazing. A wonderful breakfast to kick of a Cinco de Mayo celebration.
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A beautiful finish to any festive Cinco de Mayo celebration. Tres leches means three milk – so this translate to “Three Milk Cake.” This actually blends the idea of a three-milk cake from Latin American tradition with a rum cake from Puerto Rican tradition.
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Sometimes when you find you didn’t have great planning and took advantage of a relatively well stocked pantry that didn’t end up being as well stocked as you thought, and when you’re baking a cake at 5:00 in the morning and you have two sleeping toddlers upstairs and a husband in Afghanistan, and it’s not really convenient to run to the store to grab that one pantry item you need right now, it’s nice to know that there is a possible emergency substitution. (heh) This happened to me. As I was making Tres Leches Cake for Cinco de Mayo, I went to put together my “three milks” and discovered I didn’t have any sweetened condensed milk. Normally, I would have just set the cake aside to do later, but the milk needs to be added to the cake while it’s still warm, and at 5AM, there was no way I could do it. So, I discovered a good sweetened condensed milk substitution. The cake tasted fantastic, so I’m calling this one a success.
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Here’s the menu for my family for the week of Monday, May 3rd. This week is Cinco de Mayo AND Mother’s Day! So, this is going to be a fun week for cooking. I love making menus for special occasions. I will be spending Mother’s Day weekend at my parents’ so I won’t have control over the menu there, but I do plan on bringing my mom a cheesecake (I haven’t decided what kind yet, so you may be getting an new cheesecake recipe headed your way soon!). For Cinco de Mayo, I’m going to make a Tres Leches cake . On top of that, I received an email from my husband asking for “cookies, lots of cookies.” Apparently, homemade cookies are a big hit at his office, and everyone waits around for him to get a new box from home.
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This is the perfect brunch dish. The bacon and the onion and peppers really enhance the flavor of the eggs. I used the Granny Everman’s Yeast Roll recipe using whole wheat flour to make the crust. They were a huge hit when I took them to church for breakfast for my Sunday School class. In my pictures, I tripled the recipe.
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I saw this recipe on GNOWFGLINS’ blog. This is a soaked wheat recipe – you soak the wheat overnight in an acid (in this case, apple cider vinegar) so that the phytic acid in the grain is broken down and your body is able to absorb all of the nutrients in the grain. I made this to take to Sunday School for breakfast. I worried that they would be heavy, dense, but they were amazing. They were so light, and melt-in-your-mouth. The original recipe is called “biscuits” but, they seemed more like a scone than a biscuit. They were SO good. My pictures are showing me making a double-batch to accommodate the Sunday School class.
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