Shabbat Menu

Preparation Day Lunch
Sauteed Turnip Greens w/ garlic and ginger ( I have 16# from my local farmer. I am going to sautee them up and freeze them in batches and use them frozzen cooked spinach. I will season some for lunch while I am at it.) :-)

Green Vegetable Soup (left over)

Shabbat Dinner
Turkey Tetrazzini (with leftover turkey from thanksgiving - I will make 4 and freeze 3)
Salad
Challah
Pumpkin Pie (extra one left over from Thanksgiving)

Shabbat Breakfast
Apple Cinnamon Cream of Brown Rice Cereal (Cooked overnight in the crock. We got a case of organic "juicing apples" for $15 this week! Gotta love those great deals!)

Shabbat Snacks

Orange Cranberry Muffins (secret family recipe...but I will share it if you want it!)
Fresh Manderine Oranges
Pink Lady Apples

Shabbat Meal
Vegan Pot Stickers
Miso Soup

My produce supplier has a "fresh catalog" that has fresh organic meats, cheeses and some prepared foods for resturants and healthfood stores. I thought it would be fun to try this week for Shabbat. So I ordered this gallon size bucket of prepared Pot Stickers (chinese dumplings). They can be eaten cold or warmed. Perfect for our Shabbat lunch with a little warm Miso Soup!

May Your Preparations Be Fruitful!

Setting The Shabbat Table

There are so many beautiful and meaningful ways people set their Shabbat table! I would love to here how you do yours in future posts or in the comments below.

For those of you who are new the "Sabbath Meal", let me introduce you to it. When the sun goes down on Friday night it marks the start of the new day in Hebrew understanding. This goes back to the story of Creation, where things started in darkness, than YHVH brought forth light and the Creation story says "and there was evening and morning and the 'number' day" for each day of Creation. There are all kinds of very interesting patterns in YHVH's Word with things starting in darkness and Him bringing them into light...but that is another topic! :-) Back to Sabbath Dinner. So Shabbat (Hebrew word for Sabbath) starts as the sun goes down on Friday night (the 6th day) and ends at sundown on the 7th day. The Shabbat meal is how we like to enter into our Shabbat each week. It is a precious way to mark this time and sets it apart in a very special way. Things slow down and it is the most relaxed meal of the whole week as we prepare our hearts and minds to enter into His Sabbath rest. It is a beautiful thing!

Our Shabbat table is reflection of our walk with YHVH and the season He has us in - in so many ways. In seasons past we have done table cloths, china, ceremonial elements, cloth napkins, flowers, with tall candle sticks, etc. We strove to prepare a real banquet. This season of our life is very different in our application, but our hearts are still fixed on Him.

The last year and a half has been full of change in our family. Our adopted girls (finally) came home from Haiti, I was pregnant and had a baby. We put our house up for sale and moved over a thousand miles away to a farm and built second floor on that house. (There were many many more 'events' in that time too which I will not go into.) But we were very clearly entering a different season. Our Shabbat table went from this elaborate expression to a very simple one. However, it seem to me that YHVH accepts our worship both ways! Now that we have moved, and I have relocated all my dishes (but got rid of so much, and Grandma's china is in storage) I find we are still keeping a very simple Shabbat table. We no longer have a dishwasher to put dishes into, so a few months ago, we declared a season we called "paper Shabbat"! We actually set our Shabbat Table with paper plates and cups for the most part (we still use our regular utensils and serving items). We have chosen to let our dishes sit unwashed until after Shabbat when we are at home (without company) and this helps us do that! We don't do a table cloth in this season either. Our plates and decor may have changed for now, but there are elements that we always like to keep at our table to set it apart for Shabbat.

1. We have candles. This was not commanded in Scripture, like Judaism declares in its "candling lighting prayer", however we think it is a great way to set the table apart. Unlike the typical tradition where everyone gathers and momma lights the candles for everyone to see and prays an opening prayer for everyone to hear, as a way to "start Shabbat", I light the candles before everyone comes to the table and I use that as a quiet time to reflect and pray for all the other momma's I know that are preparing their Sabbath tables. I also find myself praying for those who don't, but whom YHVH puts on my heart. It is a sweet intercessory moment that aligns my heart and shifts me from "preparation mode" into "relax mode".

2. The children like to make a little center piece of some sort, and sometimes they make place cards and things like that.

3. We all gather and sing our "Shabbat Prayer Song" to enter into Shabbat. Sometimes we will add more songs..sometimes we won't.

4. We also do "the Kiddish". This is a traditional blessing over the bread and wine which speak of YHVH's provision and sovereignty. It was the first Hebrew Prayer we ever learned. We love to sing our prayers. Everyone shares from the cup and the bread (and sometimes even colds get spread!). :-)

5. I like to have a sweet treat/dessert. This is not something we do on other days..but I like to do it for our Shabbat meal.

6. We try to be conscious of our conversation. We abstain from "world events" and work type topics, and try to focus on YHVH and encouraging one another, restful conversation or blessing others. So that the words of our mouth and the editations of our heart be set on Him and His ways. (Sometimes these other things may creep in..but we try to gently curb that back to Shabbat's purpose, when we notice.)

(We love to EAT the Challah, but we don't usually bake it through the summer! We will usually use crackers or flat bread in substitution. I do try to have it the rest of the year though. I make a whole grain challah that my family absolutely loves...the white stuff takes like cardboard to us.)

Another thing which I know is totaly weird for our family is this: We don't usually drink with our meals. (It is better for digestion.) But on Shabbat Momma and Pappa have wine with dinner and we put little cups of water out for the kids with their meal too. Its just another thing that is "differnt" about our shabbat meal than the rest of the week. (I know... we are weird!)

We are getting to the point again, where we an do more things at our table again. Our adopted daughters have grasped the language. Our baby sits at the table (but is still limited as to "how long" he will sit!). The first things I would like to re-establish at our table is the "blessing one another". DH and I have agreed we will be deliberate to get back to that starting this week. We have done this in different ways in the past, but the general idea is that Momma and Pappa bless each other and then they bless the children. There is something very very special about going around the table and laying hands on each other and speaking blessings over one another that just makes a family gel like nothing else. It is a beautiful expression of love and thankfulness toward one another. (Then maybe,just maybe I'll get back to real dishes and table cloth..we'll see.) :-)



So...I write all this to encourage you. So often when we "start Shabbat" we make it a lot harder than it needs to be. It is fun to do different things and establish your own family traditions for this special time. Like Yahshua said, "Sabbath was made for man, not man for the Sabbath" So this is to bless you not make you crazy or become a burden. Other may say it must be done this way or that, or you may just get that crazy notion all by yourself. :-) So I want to encourage you to remember - If the things you try to DO to observe Shabbat become "forced" - be willing to let them go, even if only for a season. Be prayerful about it and seek the Father on how you can make it a truly worshipful time for your family in the season you are IN.



May Your Home Be Filled with His Precious Shalom this Shabbat!

Shabbat Menu Plan

This Shabbat we will be heading to Alabama! Its not as far as it sounds, its only about an hour and a half. Whenever we go a distance for fellowship on Shabbat, we like to be sure the car is gassed up, fluids checked, etc. on Friday so it is ready to go. (We actually had new tires put on it yesterday! Thank goodness, that doesn't have to happen too often!) We usually pack "car food" and we always take our stainless water bottles full. We also prepack the car with whatever we may need for the trip (like lawn chairs, or a stroller or pack and play, Shabbat tub for the kids, make sure the IPOD has the teaching on it we want to hear, etc.)We always take food to contribute to one or two meals while we are there. As a family of 8, this becomes standard. This lightens our "impact" where ever we go, on who ever may be the hostess. We want to be a blessing,(not a burden) where ever we go. I always make enough to feed my family and theirs. That way their is always more food than we need and I can leave some behind too. :-) We have learned to space our "away Shabbats" and limit them to only 1 or 2 per month as a rule. They do take a little extra "doing" but when we prepare ahead, the time a away and fellowship and opportunities for "iron sharpening iron" makes the effort WELL WORTH IT.

My Menu Plan
Prep Day Lunch:
Snacky Lunch (Sliced apples, peanutbutter, sliced cheese, crackers and oranges)

Erev Shabbat:

Mama's Challah

Grilled Chicken

Mamma's Garlic Mashed Potatoes

Steamed Broccoli

Homemade Strawberry Ice Cream garnished with a Shortbread Cookie

Shabbat Breakfast:
Thermos Cream of Brown Rice Cereal w/ Apples and Cinnamon

Shabbat Main Meal:

Empanadas, two kinds - Black Bean, Grilled corn and Rst Red Bell Pepper & Spinach, Garlic and Sheep's Feta (These take a a little "doing" because of the rolling, cutting and filling, but there great to take places and are good at room temp. So I made them on Thursday to help ease the burden.)

Salad with Casa Dressing (a creamy Mexican style dressing)

(My hostess, is making Shepards' Pie /with lamb, Taco Soup and Salad)

Havdalah:
Returning home to Pot Roast in the slow cooker.

If anyone wants recipes. Just request them I will post them.

May your preparations be blessed!

Shabbat Menu

Good Preparation Day to you!

This week is a very exciting one for us as we are planning on having a houseful this Shabbat. (I just LOVE to watch YHVH work in this way; gathering His people together so naturally/organically.) 5 (good size) families will be here. Our dear friends (the Smiths) that we try to meet with biweekly; The folks who live in the area, and are new to Torah but have been doing a Lunar Shabbat; A family we met at Messianic Keepers At Home Forum, whom we got to spend a day with at Sukkot from Alabama; And a family they have connected us with that we will meet in person for the first time. We have been emailing a lot back and forth and they are looking for community. When it rains it pours. Halleluyah! :-) The Smiths will also be staying over night to spend a work day with us here on the farm on Sunday. So we have a big weekend ahead of us. :-)

As far as the meals, two of our families are vegetarian. 3 of the 5 families are traveling form afar, we want to be sure they don't go home hungry.! :-) We will eat twice in the day and I will have vegetarian options as my dishes.

I have also decided to make our meals this week the same as the meals I am making for a meal project for another family. We are filling their pantry with wholesome organic food, for the winter. It is a big project (because they are a family of 10), so I have started I made a menu plan for the project and for the most part are eating off that menu. Preparing 4x our meal so I can eat one and pack 3 more in the freezer. This will help reduce the work load for the 4 community work days I am trying to coordinate to do the rest of the job.

I am really starting to feel a conviction about all this "preparation talk" on a linky called Shabbat. Even though I post it on prepday. I think if it I should do a prep day linky and a Shabbat linky separately! I will ponder and pray about this. :-) Your input is welcome. I know Lusi, was doing one. Hmmmm...

For this week (which I have a feeling will be my lasy menu for this list):

Erev Shabbat
Veggie Filled Meatloaf
Garlic Mashed Potatoes
Salad (Homemade Dressing)

Sourdough Challah (My first attempt!)

Shabbat Breakfast
Homemade Granola (made with the sourgum we harvested during Sukkot! It is so yummy!)

Shabbat Fellowship
Raw Pickles
Bean Burritos
Raw Marinated Kale
(Salad if no one else brings one)

Havdalah Meal
Herbed Veggie Rice
Baked Zucchini
(Salad again if needed)

Sunday Breakfast (to launch our work day with friends)
Apple Rushti and Country Beef Sausage

Sunday Lunch
Homemade Chicken Noodle Soup
Homemade Sour dough bread (we will be canning chicken that day!)

Sunday Evening (can't let'm go home hungry after a long day of work!)
Mama Garlic Beef Casserole
w/Salad

DH has written a really great post above which will also be on the Shabbat linky. (Maybe more appropriately because it is in depth reflection on His Word and ways! It is a pattern in His Word The Father has been showing Him for the last couple months. It's long...but SO WORTH IT!

Shabbat Shalom Mishpacha!
May it be sweet!

Shabbat Menu

This Shabbat will be a quiet one with the family. With the Fall Feasts and connecting with other "Family in Him" for weeks and weeks, we are ready to be especially still before Him what we call a quiet (Jammie) Shabbat at home. :-)

I am hoping to meet with a friend on Friday to plan a meal project to fill a pantry in need for the winter. I don't usually schedule things unrelated to Shabbat prep on Preparation Day (Fridays)...but I am trying to be sensitive to her (very trying) schedule in order to better serve the need. As a result, my menu this week is going to be simple, since a portion of my day will be spent away from the home. Gotta love those crock pots! I will have three going for this care-free Shabbat! (My much anticipated sourdough challah experiment will just have to wait another week!) I believe one of the keys to Shalom in the home is learning how to "roll with things" and be flexible in our plans and habits so that we may be better servants to all (in His name). My sweet daughter will hold down the fort and probably finish a large portion of the preparations. What a blessing she has become as she grows! (She is all of 12, but has been a very good student! She makes her momma proud!)

Erev Lunch
left over ww pesto pasta

Shabbat Supper
Chicken Marsala
Parmesean Potatoes
Salad
Soudough Bread

Shabbat Breakfast
Good Morning Millet Melange (a hot Crockpot cereal)

Shabbat Lunch
Slow Baked Beans and Beef Dogs

Snacks
Cheese
Fruit

Havdalah
French Onion Soup w/
Cheesy Sour Dough Bruschetta


Shabbat Shalom!

Shabbat Menu 10/9

Shalom Friends!
Last week was an amazing time of blessing as we shared the Feast of Sukkot with others. I am hoping to post about it...but am not taking as much time on the computer in this season...so things are slow going. :-) (I am still haven't caught up on laundry for our camping week yet!) Please have patience with me in this next season as I am spending less time online.

This is going to be a simple prep day, because DH wants to investigate another option for cook stove today. We are on the verge of purchasing one (we have no heat in the house and the season is changing and some of our options will be 8 weeks to arrive - since they may need to be made to order and shipped). Just before we placed our order we got word of a possible better option with some local Amish...but need to make a choice real soon. So we are hoping to have clarity on this topic (and maybe even place our order - one place or another before the sun sets - we have been trying to settle on something all week long.) :-) Either way...we may be stove hunting/ordering for the better part of our day, so my menu is going to be grilling for erev, and crockpots for the 3 meals on Shabbat. (This is when 3 Crock pot REALLY comes in handy!) :-) As usual, if anyione wnats recipes, just let me know.

Revised Menu - Meeting a family at a park - need to adjust. :-)

Erev Shabbat
Grilled Chicken Feta Spinach Sausage
Salad
Seasoned Potatoes

Shabbat Breakfast
Cornmeal Porridge w/ Almonds and Dates

Shabbat
Sandwiches
(snacks) Apples and Cheese, Seasoned Popcorn
Chips & Salsa

Havdalah
Winter Squash and Sweet Potato Soup

Much Love and May YHVH's Shalom Spill Out of Your Home!

Shabbat Menu 9/17 and Call to Prayer

Good Preparation Day to you! Yesturday the intensity of the preparing for Sukkot has kicked in. This week we had two birthdays after Yom Teruah and have been quite busy. Next week we have Yom Kippur to prepare for, and a Dentist appointment which is a distance and some prep shopping to be done, in addition to all the camping and cooking prep...so I am starting to feel the squeeze. :-) So...through out this prep day and the work ahead next week, I have decided to be prayerful for all of you preparing Momma's and to keep worship music and calming instramental music going in my home and car. I want to be deliberate about keeping my peace in these hectic days. Would you like to join me? If you would like to join me in interceeding for other preparing Momma's at this time... it will bless the whole family of YHVH (and help us to keep the spirit!) Please comment below if you will make it a point to pray for one another amidst your preparations this week - so that we may all be encouraged.

Shabbat Evening Meal

Challah

Grilled Marinated Chicken Breasts

Salad

Homemade Ice Cream

(Papa made a BUNCH yesturday! Strawberry, Dark Chocolate and Mint Chcolate Chip He is working on his last batch of Vanilla as I type this morning for next Shabbat's Evening Meal. Ice cream is His department - he does it so well!)

Shabbat Breakfast

Thermos Apple Spelt Cereal

Smoothy

Shabbat Meal O the Day

Italian Lentil Stew

Crusty Bread

Chocolate Pudding

(Can you tell we have some dairy we got behind on last week? :-) I have 2 batches of Cottage Cheese that sat over night last night too! That will make for nice quick lunches this busy week!)

YHVH I thank you for all these ladies whom devote thier days to preparing for your Moed and serving their families with passion. I thank You for their fellowship here online and for their commitment to You and their families. I thank you for Your moed, that you reveal Yourself in us and You refine and train us through them. I thank You for revealing them to each one of these ladies may we truly know what a holy gift it is! I pray Your peace be IN us all through out this busy week and that it be a joy to serve you and others. I pray that we truly rest this Shabbat so that we may be refreshed and recharged for the next week. I pray that we all go forth with joy and love in our hearts as we serve. I pray that we truly understand the value of what we do. May we be worthy examples to our daughters and to our sons and to our neighbors. May we remain open to your Devine apointments to minister to others amidst our many tasks at hand - remembering that people are more important than chores. May we know that YOU have us covered. May we REST in YOU even is our minds and bodies may become weary in service. May we not forget to smile. May we remember hugs and kisses for our children and our husbands. May all of those in our families join in the preparations together, as we work side by side with those we love, in service. May this be a precious time of family memories as we prepare our hearts, minds, homes and succah's for your precious Moed and continue to reflect and repent of the things you reveal to us in this 10 Days of Awe. May we let go of the things that don't matter and hang on to the things that do! I pray all these things in your precious and Kadosh Name! Amen.

Much Love,

Shabbat Menu Yom Teruah

This is a very exciting Shabbat! We are planning (Yah Willing) to head to the mountians to blow our Shofars, picnic, study worship...maybe I can even get my crew to dance!

So our menu is travel food:

Shabbat- As the Sun Sets
Chicken Fahitas
Millet in a Skillet
Coconut covered Mango
Cool Ginger Tea

Shabbat Breakfast
Blow Your Banana Muffins
Granola (as if it were trail mix)

Grazing on the Mountain
Cool Ginger Tea
Cool Cinnamon Tea
Black Bean and Corn Salad
Red Rell Pepper with Casa Dressing to dip
Homemade Corn Chips & Salsa
Dried Peaches
Apples
Homemade Cinna-Coconut Almond Bark
Taco Popcorn

Be Blessed!

Shabbat Menu 9/4

Erev Shabbat Meal

Meatloaf Burgers (no buns)

Peacan Rice Casserole

Spinach Salad with Vegan Honey Mustard Dressing

Copeanana Delight

Breakfast

Brown Rice and Raisin Pudding

Apple Corn Muffins

Mid Day Shabbat

Lentil Salad

Really Veggie Crackers (homemade-living)

Snacks

Homemade Corn Chips (living) and salsa

Homemade Ginger Beer

Fresh Fruit

Cheese

Evening Meal

Chinese Cabbage Soup

I pray you have a restful, intimate and precious Shabbat!

Shabbat Food Prep Tips

A friend of mine was asking for tips on preparing food ahead for Shabbat. She says that the Friday night meal and Challah are flowing great...but it is hard to get in the swing of having things ready for Shabbat day. I can relate...I am sure all of us can...before we got a system that worked for us. I am goign to share some ideas, but I want to enourage others to share thier "life saving" tips in the comments sections will you please? Not only will me friend will be blessed, but I will be too! I am always open to learning to do things better!

I have some friends who eat very little on Shabbat. Some people even fast. This is easy to do if its just a couple adults...but that is not at all practically when you have kids! As a matter of fact, I find we munch more on Shabbat than any other day. It kind or reminds me of Thanksgiving in that way, people totally relaxing and eating more than they should. :-) That is not what it looks like every Shabbat...but it is common...so all the more reason we need to do a little more preparation ahead of time. :-)

We eat sort of "seasonally" so what we do in the colder or wetter months is different than what we do in the hotter months. Right now, we are "in between" we still have nice days that may be hot...yet things are cooling off and we are already starting to crave warm foods again. So I will suggest a little bit of a mix here.

Shabbat Breakfast ideas
Hot Cereal - When we want something hot we turn to Hot Cereals. You can search online for recipes, but if you want a cook book, Sue Gregg's Breakfasts, is wonderful and healthful. So is the one by the Goldbecks which is quite nice. The make ahead part is done by cooking them in the crockpot or by starting the cooking process and sealing it up in a thermos to let it slowly finish the process over night. It is often cooled by the next morning (which is nice for summer)..so if you want it pipin' hot, stick to the crock. Here is my recipe for Brown Rice Cereal We also usually have homemade granola on hand as a back-up.

Muffins and Breads - I have some muffin monsters on my hands! We love Muffins. Whenever I make muffins I make a minimum of 4 dozen. They freeze well and are handy to pull out on Friday for Shabbat breakfast the next day. Same it true with any kind of quick bread! This with a tall glass of milk is a tasty, easy and satifying breakfast. I use all whole grains and small amounts of natural sugar, so I don't have to feel guilty about feeding them dessert for breakfast! I have also made extra Challah or stuffed my Challah like a sweet bread for for the next days breakfast. It is just as easy to make 2 loaves as it is one! My Challah is whole grain and sweetened with honey too, so no guilt here! :-) I'ld be happy to share Whole grain muffin recipes with you if you ask...I just realized I don't have ANY posted. (How could that be??)

Fresh Fruit often shows up at our Shabbat breakfast table. You can blend up smoothies ahead of time and keep them stored right in the blender pitcher in the fridge. (Depending on your blend, it may seperate...just give it a stir with the spoon.)

Quiche or Fratata are very tasty served cold for breakfast or for lunch!

Mid-day ideas
During the hotter months I often think of "what would I pack for a picnic" or bag lunch. This such as:

Wraps
Cold Chicken
Salads (of all kinds! Pasta, grains, green salads, bean, etc)
Fruit
Rolls
Cookies/ bars
Cheese, crackers and wine
Veggies and dip
Sandwiches
Seasoned Popcorn
Dried Fruit
Mixed Nuts
Cold Pizza
Frozen Yogurt Pops
Nutbutter Balls

Hard Boiled Eggs

Ants on a Log

We discovered when we had a hectic Friday during our move and dinner didn't get made that Chinese Shabbats are very tasty! We over ordered and ate cold chinese all the next day. Cold Chinese if very good!!! We eat leftover Chinese that way all the time now!

And I prepare those things ahead. In the cooler months we seem to need the warm foods. This is when the crock gets a full work out! We are a multi crock family. I have learned the beauty of the crock! Here is a great site to jump start some crockpot love. This is such a practical tool. I actaully have 3 large crock pots and 3 small (dip sized). You can find them pretty cheap...if you train yourself to use them they are SO worth it! You can do breakfast lunch and dinner in the Crock for Shabbat. I have! My crocks have the bowl that comes out, so I can fill it and put my stuff in the crock in the fridge and pull it out in the morning. Or if you don't have the space, try those nifty Crockpot bags. This makes Shabbat clean up a breeze too! The crock pot is wonderful for the simplicity of make-ahead one pot meals! 2 crocks are also handy if you make rice in one and "toppin's" in the other. If you want some great crock pot recipes, let me know...I'll post those too.

make-ahead idea is this.

Crock Shabbat Ideas:
Beans (for burritos and rice)
Soups and Stews with bread
Chicken Dishes
Roasts
Mexican Layered Casserole
Lasagna (I never to he oven anymore - do this with uncooked noodles!)
Rice Dishes
Baked Potatoes for potatoe bars

Potato Dishes
Fresh bread
Veggies
Warm Desserts
Warm Beverages

Extra Early Make Ahead Tips
Make your meal ahead earlier in the week and put it in a bag in the crock and freeze it. After it freezes into shape, take it out of the crock and just store it in the freezer in the bag. This way it fits perfectly in the crock frozen. I have just put my big "meal cube" in there frozen on Shabbat morning and its done by dinner. (You chould defrost it the night before too, if you just put it in ziplock with out the shape. I have done that too.)

I have also spent a "make ahead meal day" and made lots of Shabbat meals and frozen them in Zip Lock bags and labled them. This is very handy to do if you know you are coming into a busy season or if you need to pick up a commitment on Friday that cuts into prep time. When you make one pot meals through out the weekm make twice what you need and freeze the left overs: Automatic Shabbat meal! (I like to save it for a week or two after..so it seems "new again".) :-)

Havdalah (End of the day) Meal:
I always used to treat this as a completly seperate meal...I still do at times...but I have recently allowed my supermom self the freedom to "let go" of that. I will often just make lots of food (or even just have healthy snacky foods) to graze on in the day and through the evening without making a seperate meal. I have opened a big bucket of (homemade) premade popcorn for our evening food. I wouldn't serve that to guests for dinner...but the family thinks its a treat!

If I make ahead a seperate meal, I just follow the same guidelines as I do for earlier meal.

In the winter time, when the sun goes down at 5, I may turn the oven on at six to make something...but I don't do that in the longer months. (I can't imagine living in Alaska...when the sun just doesn't do down! That would have to be a whole different way of doing things!!)

So that is the gist of how we manage our Shabbat meal planning. I hope it sparks some ideas and helps inspire you.

Simplicity is something I have to be deliberate about..otherwise I make it much more complicated than it needs to be!

The biggest key is preparing ahead. Planning your meals ahead in time to get your groceries and get them made, so that your work is done come sundown Friday. If i put things off unitl Friday, I get cranky and nothing seems to "go right". It is hard to keep the Shalom in the Home. :-) But when I am prepared, all the extra work on prep day is actyully a joyous occasion. The kids and I scurry about as we sing to worship music and prepare for our date with the King of Kings!

Coco Cranberry Raw Bars

This is a version of raw Lara Bar I came up with that has become a family favorite. It was requested from my Shabbat Menu last week. They are so easy to make and so delicious. I hope you will try them!

Coco Cranberry Raw Bars

2C dates, rough chopped

1/2 C cocoa

1/2-1C coconut

1 tsp vanilla

1C dried cranberries

1C raw cashews

1. In the food processor, with the cutting blade, process the first 4 ingredients to make the base that sticks together. It will look crumbly, but press some together to see how well it sticks. If is doesn't you need more dates.

2. Add nuts and cranberries and pulse to chop and mix. (The finer your nuts the better it will hold its shape. The nuts in my picture are not as fine as they should be...this batch did not slice as well as the last.)

3. Pour mixture onto a large sheet of wax paper. Fold the wax paper over the pile pressing and shaping the pile underneath into a pressed log. When it is all smashed together in a firm tight log. Wrap well in wax paper and put into a Zip lock bag and store in the fridge. When you want to serve, just slice off pieces, and eat. They look like little cookies. They are pretty too! These are nice to travel with too. When we take long trips, we'll just pinch pieces off and skip the formality of the cutlery. :-)

Tips: If your bars are too crumbly add more dates. This may very based on the moistness of your dates and coconut. If you don't like really dark rich chocolate, use only 1/3C cocoa.

If want to experiment with your own combinations (which I highly recommend and hope you share with me!). This is the rough "formula" you can follow:

(1 part of each)

Example:

1C nuts of choice

1C dates, chopped

1C dried fruit

Spices as desired

This recipe is linked to Tuesday Twister

Shabbat Menu 8/28

I make my meals ahead so that I may fully rest on Shabbat and put my attention toward worship, study, prayer and fellowship.

Friday lunches can get "lost in the work shuffle" of preparation day...so I am adding them to my menu planning...so I do not forget (and Pappa doesn't get tempted to go grab a Pizza for lunch). :-)

We will fellowship this week with dear friends who travel an hour and half to spend the day with us. They come early and leave late (we take fellwoship seriously in these parts!) and I like to make sure they don't go home hungry. We have 10 kids between us (so far).

Then the following day, we have a special event with another dear family coming from the same area! A birthday party sleepover for both families, a "star party". We have both become aware of the amazingness of YHVH's story that He writes in the heavens for those who take the time to read it..so we ware learning too! So we will have the tents up and the telescopes out and possible a fire going (a good warm up for Sukkot!). There are 12 kids between us! Its going to be more precious time in fellowship. Our cup runs over this weekend! So I am planning meals ahead to Monday.

This is what's in the works:

Prep-day Lunch

Easy Cucumber Soup

Raw Wheat Crackers

Shabbat Dinner

Grilled Ahi Tuna Steaks with Pineapple Salsa

Herbed Rice

Baked Breaded Zucchini

Shabbat Breakfast

Fig Miltons and Fresh Milk (Sumatran Coffee for Mom and Pops)

Shabbat (Oneg)

Potato Bar

Marinated Greens

Havdalah Meal

Cream of Corn and Onion Soup

Sour Dough Spelt Bread

Snacks and Bevs

Yogurt Pops

Seasoned Popcorn

Choc Cran Coconut Raw Bars

Herbal Vita Mix Tea (Iced)

Orange Peoka Vanilla Honeybush Blend Tea (Iced)

Shabbat Shalom!

Pineapple Stir Fry

MSF's Pineapple Stir Fry

I am pleased to share this with you. It was a hit and has many variation possibilities! It is colorful and easy to make. The kids will love it! This is a wonderful one pot meal or a delightful side to grilled meats and great to take to group meals! It is also a great way to use up left over rice...just add a little bit of water or more moisture if your rice is coming out of the fridge, this rehydrate it and keeps you from getting that hard left over rice disappointment.

This is an intuitive recipe that does not require measurements.

Cooked (and preferable soaked) brown rice about 2-4 cups

Fresh Pineapple*, cut in chunks

Carrots, sliced

Onion, chopped

Red Bell Pepper, Chopped

Fresh Garlic, minced (1-2 tsp)
Shredded Coconut

sea salt to taste (optional)

1. Put some coconut oil in the bottom of a large skillet or wok, set the heat to med- high to get your skillet hot and toss in your onions and carrots and saute unit your onions, start to get translucent.

2. Add your bell pepper and garlic, cook for a couple minutes more until your pepper starts to soften slightly, stirring frequently.

3. Add your cooked rice, peas and shredded coconut, mix well and drizzle your pineapple juice over top if you have it. (a lemon or lime would be very nice if you are using fresh pineapple and have no juice, but this is optional) Turn frequently to heat through, salt to taste. (You may turn heat down to warm and cover to make sure the whole batch is heated through and address you other tasks for the meal.)

*Or good canned pineapple is great - USE the juice! Or dehydrated pineapple, reconstituted - use that pineapple water! YUM!

* Delightful variations to consider:

Add cooked chicken (or cook the chicken in oil as step one and proceed with the remaining steps in order)

Add cooked ground beef or thinly sliced beef ( or cook the beef in as step one and proceed with remaining step in order)





Toss in a can of coconut milk for moisture and creamy texture.





Add fresh minced ginger or sub the fresh minced ginger for the garlic





Frozen mixed veggies can be easily subbed for fresh for a fast meal.





A small squirt of Braggs Liquid Aminos instead of salt

By the way....Don't forget to where your protective kitchen eye wear, experimenting can be dangerous! :-)

Shabbat Menu 8/21

I make all my food ahead for Shabbat so that I may fully rest in Worship to YHVH and fellowship with my family and who ever YHVH may send our way (or send us too). All items are made from scratch. We hope to connect with a group to the east of us about 45 minutes away today. We haven't seen them in several months!

Erev Shabbat
Steaks on the Grill
Grilled Zuccini, Onions, Red Bell Peppers
Pinapple Stir Fried Rice
Snowballs (in August!)

Shabbat Breakfast
Thermos Soaked Muesli w/ fresh cherries

Shabbat Muchin' Through the Day
Raw Dill Pickles
Regina's Healthy Oatmeal No Bake Cookies
Homemade Herbed Cottage Cheese with veggies to dip (raw - grass fed dairy)
Marinated Onion Crisps
Lime Pepper Crackers

Havdahlah
Maple Mustard Chicken and Rice (Crockpot)

Shabbat Shalom!

Marinated Kale

Here you go Carmen, as per your request:

This is a dish a dear friend (DJ) brought over one day. I just loved it (as I do most of her creations!), so she shared the recipe with me..and now I share it with you.

Kale is one of the last greens I usually go for...but this recipe has opened new doors for kale at my table! This is an "intuitive" recipe subject to your tastes...so experiment with it a little.

• Get a bunch of kale and chop it into really small bits. Message it with a some sea salt.




• In a seperate dish (I like to use a liquid measuring cup or pint jar) you are going to "eyeball" how much dressing to use for your batch of kale. Start by putting equal parts balsamic vinegar and red wine vinegar in the jar.




• Than add a hefty glop of minced garlic, fresh or dried basil and onion powder or dried onions. (I have used minced fresh green onion, or red onion too. Just add them after the next step if you do.) Whisk together.




• Slowly drizzle some Olive Oil into the vinegar mix, whisking all the while, to thicken and incorporate and mellow the vinegars.




• Give a taste test with a kale leaf; adjust flavors if needed.




• Pour over kale and toss.
  

Put it in the fridge and let it marinate for 8-24 hours (which makes it great salad for Shabbat). The kale softens a little as it marinates. This is delicious by itself.

Variations:

My friend's favorite combination (which agree is quite tasty!) is adding Chopped Sun Dried Tomatoes, Chopped Green Olives, Chopped Avocado and Chopped fresh tomato to it and toss.

I also discovered that it is quite good mixed with Israeli Couscous, cashews, peas and raisins! (this would also me true for Millet, Orzo or Quinoa)

Let me know if you try it or make a new variation!

Enjoy!

This Post is linked with Tuesday Twister.

Shabbat Menu 8/14

Shalom to you! Did you know that I pray for you when I light the candles/set the table for our erev Shabbat meal? I pray for some of you directly by name as the Spirit leads and the rest of you as The Body. I pray specifically for the women who are scurrying to prepare their Shabbat tables and serve their families as they get all the last details in order so that they may rest more fully on the Shabbat. YHVH put all you Sabbath keepin' Momma's on my heart from the first week we started observing it...so that is somthing I just always do. I know how hectic it can be to "beat the sun" some weeks. Especially in the winter when the sun sets so fast! I thought you might like to know that...someone is praying for you tonight (and every erev) ..as the dusk approaches.

We are planning on spending Shabbat at home this week (unless YHVH has other plans for which we are yet awares!). We had hoped to spend it with a family in which we started scheduling regular bi-weekly gatherings, that lives about an hour and a half away...but it didn't work out this week. So if your in the area..... I have extra food. :-)

I am actually recovering from some dental work from yesterday...so I am choosing some "soft foods" for our meal tonight. I am hoping I am good by tomorrow. My DH teased me and said, "When you post your menu this week are you gonna put "smoothie" in parentheses after everything...Like Chicken Parmesan Smoothie with a Caesar Salad Smoothie." Gotta love him. He have learned to laugh at ourselves around here! I couldn't chew the oatmeal we had this morning, because it had seeds (that weren't presoaked) and hurt to chew...so we made a smoothie to compensate - that's what started that train of jokes...

Erev Shabbat
Shake and Bake Tofu
Ginger Coconut Rice
Salad (smoothie for me if necessary)
Sourdough Spice Cake


Shabbat Breakfast
Thermos Millet (with peaches and drizzled with a little maple syrup)

Shabbat Grazing (through the day)
I am just putting a buffet of cold grazing goodies out to eat all day and for dinner too.

Black Bean and Corn Salad
Summer Pasta w/ Fresh Tomatoes
Marinated Kale
Dried Tomato Tampenade and Crackers
Couscous Peas, Cashews and Raisins
Cherries
Peaches
Artichoke Dip with Tortilla Chips
Raw Pickles

Shabbat Shalom to You and Yours!



p.s. Did anyone see the Meteor Showers last night? We didn't stay up late enough for (predicted) best show which was about midnight...but we took the picnic blankets out in the yard and watched the sky and got to see a bunch of stragglers. It was really neat! I don't think I have ever seen that before. Ben says it happens once a year. Its a great family event to share as we continue to marvel at YHVH's creation together. I am told it happens this time every year.

p.p.s. If ever you want recipes...just ask...I will try to post them.

Shabbat Menu 8/7

We will be away from home this Shabbat, visiting my father in OK. He has insisted that we must only pack travel food... so, with the exception of some milk and granola I will bring (to use up the raw milk) - this menu is going to be a travel food menu.

Our trip is about 10 hours each way and we try not to stop for "convenience food" along the way. My DH is a perpetual snacker on long trips..he says it helps him stay alert. This rustling in the cooler alerts the rest of the tribe of goodies and well...we eat more when we take long trips than we would on any given day! If I don't meet this need with supply, DH will be "driven thru" somewhere as soon as I nod off. :-) Because we eat so differently than the typical SAD diet...I have been accustomed to bringing the fridge for over 10 years...but now the 8 of is...it really seems like I AM a grocery store on wheels! :-) Besides I by "over packing" it helps with snacks at Grandpa's. I was going to try some new things...but decided to just fall back on the old stand by's and only experiment with one thing that has been on my to-do list "Laura bars". (They turned out wonderfully!)

Travel Food
Whole Grain Banana Muffins
Seasoned Popcorn
Homemade Crackers
Baby Carrots
Ants on a Log
Dried Peaches
Dried Bananas
Baba Ganush
Assorted Cheeses
Whatever fresh fruits we have on hand
Raw Bars(Like Laura bars)
Peanutbutter Pretzels
Raw Almonds

Bevs
Ginger Tea
Caffeinated Tea w/ Herbs
Water Bottles (normally we refill our stainless water bottles from the home filter, but dad doesn't have a filter, so we will buy a case of bottle water and likely be buying it on the way home.)
I might make a jar of ice coffee

Baby Food (he is still nursing full time - but we are introducing foods, he is 7 months old)
Some pre-made frozen baby food cubes
Avocado, and banana
Chamomile tea and a sippy cup (He is cutting his second tooth)
Hylands Homeopathic teething gel (is this TMI?)

We will take a gallon of Raw milk and Granola
Whatever Veggies need to be used up

For Erev Dinner, we may splurge and stop somewhere before the sun goes down. It depends on our "time" and the kids. Otherwise, we'll just munch out of the cooler.

We always make sure our Ipod is well loaded with teachings and music. We also like to listen to your Story Hours and audio books. We pack a small basket of things for the kids to do. We pack minimal clothes. Summer travel is nice because you don't have worry about the extra layers the colder months require.

Shabbat Menu 7/31

This may be a quiet one...but we always like to be ready...There is a family we have heard tale of in our area that we are praying we will be connected too. First my SDA friend mentioned them...she met them at her healthfood store in town (which is closed on Shabbat - so they always seem to meet any Torah Keepers in the area!)...but she didn't get any info on them. That week (two weeks ago) we actually took a drive in the area she thought they were in case YHVH might want to connect us...but nothing happened. Than yesturday, I got a call from a friend who lives oer an hour away that said she met a new Torah keeping family in our town and was going to connect us! I am hoping to talk with her today (I got that new info via voicemail)...so maybe we will be able to connect with them this Shabbat! In case you haven't figured this out...we love to connect and encourage people in the Body. :-) (So we'll make extra!)

Erev
Orange Beef Stir Fry (w/ snow peas and brown rice)
Sauteed Garlic Ginger Kale
Chocolate Fruit Pizza (this is done in the cast iron dutch oven with coals!)

Shabbat Breakfast
Sumatran Coffee
(Thermos Cereal)
Barley w/ Fresh Cherries and Vanilla

Shabbat
Turkey Wraps
Seasoned Popcorn

Snacks
Fresh Baba Ganush
Homemade Crackers
Cheese
Plums

Bevies
Fresh Ginger Tea
Bluberry Tea
Ginger Beer
Purified Water

Havdalah
Freezer Surprise

I have some cooked meals that were put in the freezer but not labeled (oops). So I will pull one out and toss it in the crockpot. :-) We had two freezers but are trying to reduce our energy consumption as we prepare to be more self sufficient. So...slowly..bit by bit we are emptying our last freezer intentionally with the intent to take it out. We have two fridges on the porch too...they will also be put out of commission (or at least down to one)...when we start to eat out of the green houses year round....We might still keep one extra though...We'll see how this goes! With possible store and farm retreat plans...it is so hard to know...

Shabbat Shalom,

Herbal Yogurt Pops

I've made all kinds of herbal tea popcycles and yogurt popcycles...but I never thought to make herbal yogurt popcycles! Not until it was suggested in one of my classes at Learning Herbs - that is. Here is a recipe with Hibiscus which is rich in Vitamin C and a festive red color. It also has Chamomile which is a rich source of nutriants and has a plethora of healing properties. (Two things I always have on hand!)

These pops passed my kids' test, and this recipe made our family recipe book. Give them a try. I will be more bold to experiment along these line too!

1/4 C Dr. Chamomile Flowers
2 T Dr. Hibiscus
2 1/2 C boiling Water
Honey to taste (2/3 - 3/4 Cups)

*Put honey and water in jar and mix to disolve.
* Add herbs, cover and let steep for a minimum 5-10 minutes. (I like to let my infusions stand longer...as long as possible it derives more properties...but also makes it stronger.)
*Strain Herbs (not neccessary if you bag them while ther steep)
* Put in blender and add:

pinch of salt
2 C Yogurt
2T Lemon Juice

Blend and pour into popcycle molds of choice, and freeze.
(Great Premade Shabbat Treats! Nice to have on hand for little visitors too!)

This recipe makes 18 tupperware molds (3 trays). (You could easy cut this recipe in half if thats too many.)

Vegan Pate' - Who Knew?

I have never been fond of Pate' but thought I would give this one a "whirl". It is from The Raw Food Gourmet and I was so pleasantly surprised! This one has made it to the family recipe book!

Once you soak and sprout the seeds, it a zip to make. Its nice to have on hand for Shabbat or lunches during the week, because is it make ahead and easy to use different ways. It is tasty just as it is, but she also has recipes to use it in Raw Lasagna, Chilie Relennos, or Asian Style by adding other seasonings and ingredients. I have used it "plain" to dip veggies and crackers and have stuffed peppers with it and warmed them in the dehydrator. VERY TASTY. She also explains that it stores up to 2 weeks in the fridge, and can be made with any kind of nut and is easily adaptable with other seasonings. I am looking forward to playing with variations too.

Pate'

3C sunflower seeds. (Soak in water for 8-12 hours, drain and sprout for 2 hours)

1C lemon juice
1/2C chopped green onions
1/4-1/2C raw tahini
1/4C Bragg's Liquid Aminos
1 small red onion coarsely chopped
4-6T coarsely chopped parsley
2-3 med cloves or garlic
1/2 tsp dr cayenne pepper
pepper to taste

When seeds are ready, put all ingredients in a large food processor and chop until uniformly blended into a smooth paste.

Adjust seasoning to taste if needed.

Garlic gets stronger as it sits.

Mks 7-8 C servings