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The Adventures of Nick & Brittany

Month

October 2012

How sweet and aweful

What precious truths!

http://sovereigngracemusic.bandcamp.com/track/how-sweet-and-aweful-is-the-place

How sweet and aweful is the place
With Christ within the doors
While everlasting love displays
The choicest of her stores

While all our hearts and all our songs
Join to admire the feast
Each of us cry with thankful tongues
“Lord, why was I a guest?”

“Why was I made to hear Thy voice
And enter while there’s room
When thousands make a wretched choice
And rather starve than come?”

’Twas the same love that spread the feast
That sweetly drew us in
Else we had still refused to taste
And perished in our sin

Pity the nations, O our God
Constrain the earth to come
Send Thy victorious Word abroad
And bring the strangers home

We long to see Thy churches full
That all the chosen race
May with one voice and heart and soul
Sing Thy redeeming grace

Farmer’s Market

 

 

Honey Whole Wheat Bread

Recipe coming soon!

Whole Wheat Rosemary Olive Oil Bread

This is was my first time making homemade bread by myself and I don’t think I could have picked a better recipe- this loaf was phenomenal!  This bread is kneaded by hand so I am really thankful that the lady I nanny for has baked bread with me before and taught me how to knead and ‘throw’ the dough by hand (if you don’t have experience doing this I am happy to show you :)). The recipe calls for a wood pizza peel and some cornmeal to keep the bread from sticking.  Because I didn’t have either I lined a baking sheet with aluminum rubbed with some olive oil and it worked just fine!  The only other adaptations I made were to make the egg wash with a tablespoon of olive oil instead of water and to sprinkle salt on top along with the Rosemary.  It was wonderful hot out of the oven by itself or served with olive oil and black pepper for dipping.  I estimated the total cost for this loaf to be approximately 1 dollar (using dried Rosemary).  The cost could be further reduced by buying the yeast in bulk.

Here’s where you can find the recipe:

http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html

Hope you will try it!

 

 

Middle Eastern Pita Sandwiches with Mint Yogurt

I love America’s Test Kitchen.  Their recipes are simple, call for few ingredients and are always keepers!  This one was no exception- AND  it calls for ground beef (something I always have on hand because its cheap and freezes well).

recipe from America’s Test Kitchen’s “30 minute Suppers” Spring 2009:

4 (8 inch) pita bread rounds

1/2 onion, chopped

4 garlic cloves, minced

1/2 tsp. dried oregano

2 Tbs. lemon juice

salt and pepper

1 lb. 85 percent lean ground beef or ground lamb

1 Tbs. vegetable oil

1/2 cup plain whole-milk Greek yogurt

1 Tbs. finely chopped fresh mint

1.) Cut top 2 inches from each pita round.  Process pita scraps, onion, 3 cloves of garlic, oregano, 1 Tbs. lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in food processor to smooth paste.  Transfer mixture to large bowl, then add beef or lamb and mix until well combined.  Divide mixture into 12 equal balls, then press into 1/2-inch-thick patties.

2.) Heat oil in large skillet over med-high heat until just smoking.  Cook patties until well browned and cooked through, 3 to 5 minutes per side.  Transfer to paper towel-lined plate and tent with foil.

3.) Whisk yogurt, mint, remaining lemon juice, and remaining garlic in a small bowl and season with salt and pepper.  Warm pitas in microwave 20-30 seconds.  Place 3 patties in each pita and top with sauce.  Serve with lettuce, tomato and feta cheese.

I made ours with 93 percent lean beef and whole-milk Greek yogurt.  If you wanted to make this recipe healthier you could use 2 percent or fat free Greek yogurt- although the full fat is AMAZING and totally the reason why I gained 10 lbs. during my 7 week stay in Turkey. 🙂

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