Seasonal Nourishment

Seasonal Nourishment

 

Summer life brings a freshness to it that makes my soul sing! But alas all good things must come to an end. School is back and football has started. Food shifts are one of the first things that start to show me that another season is approaching and another is ending. With the heat still very high in our southern state it can be hard to transition to fall menu’s and hearty meals. Most of us are still craving the taste’s of summer. Because of this I have compiled a list of some of our favorites for this in between time.

“Food matters because it’s one of the things that forces us to live in this world — this tactile, physical, messy, and beautiful world — no matter how hard we try to escape into our minds and our ideals. Food is a reminder of our humanity, our fragility, our createdness.”
Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes

Breakfast idea:

Walnut Coffee Cake Quick Bread

This is a staple in our house. I can hardly keep it in stock when I make it. It is incredibly good with warm butter or with a cup of morning coffee. The original recipe is from Joanna Gaines but I have changed it bacuse personally it was just to many ingrediaents and steps.

*You need three bowls and a loaf pan. Cook for about 40 minutes at 350 degrees.

bowl one:

1/2 cup of light brown sugar

1 tablespoon all purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon butter melted

1/4 cup of chopped walnuts. (I buy raw whole and crunch them with a fork)

Bowl two:

1/2 cup sugar

1 tablespoon cinnamon

Bowl three:

2 cups of bread flour (I use Arnold brand)

1 cup sugar

1 teaspoon baking soda

a dash of salt

little bit over one cup of buttermilk

1 egg

1/4 cup oil (I use olive or avocado)

2 teaspoons vanilla extract

about 3/4 cup of walnuts. (I chop these minimally)

drop half of bowl three in your laof pan and then sprinkle all of bowl two on top. swirl with a knife to make marble look. drop rest of bowl three on top of mixture and then sprinkle bowl one one top. bake and enjoy.

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Lunch Idea:

Chicken Corn Salad

two cups of canned organic sweet corn

one package of chicken (about two servings) grilled and cubbed

cilantro-avacodo- olive oil -baby tomato’s- pesto sauce

mix all ingredients in a large bowl. Add fresh mozzarella – shredded

Rosmary Potaoes and green beans

I originally did this for our easter dinner meal but we love to make this ahead of time and eat it hot or cold!

boil red proptaoes until to your likeing

in a pan saute green beans with onion, scallions, and your choice of mushrooms (we use bella mostly) in avocado oil.

add cooked potatoes.

add salt, pepper and fresh rosmary. top with lemon garlic salad dressing.

 

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Appezizer idea:

Jalepeno Stuffed Peppers

slice peppers in half and throw away seeds

cover the center of pepper with cream cheese. Just the trough part. (If you over fill it will leak out all over your pan in the oven.)

wrap  entire pepper in bacon

lay them all out on a pan and cook in oven till bacon is crispy

Dinner Idea:

Paella

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and cooked rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron oil, a bay leaf, parsley, a little chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tablespoons oil in a separate skillet over medium heat on the grill with marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook till tender. Stir in shrimp if desired; cook, turning the shrimp, until both sides are pink and all meat is done.

 

Spread rice mixture onto the grill safe serving tray. (We usually just use the same big stirfry pan that the meat is in on the grill) Top with desired srirachi sauce and optional cheese.

 

“But my parents understood that the world that they made within the walls of our house was what constituted home. So I grew up in spaces framed by art and color, filled with candlelight, marked by beauty. I grew up within a rhythm of time made sacred by family devotions in the morning and long conversations in the evening. I grew up with the sense of our daily life as a feast and delight; a soup-and-bread dinner by the fire, Celtic music lilting in the shadows, and the laughter of my siblings gave me a sense of the blessedness of love, of God’s life made tangible in the food and touch and air of our home.
It was a fight for my parents, I know. Every day was a battle to bring order to mess, peace to stressful situations, beauty to the chaos wrought by four young children. But that’s the reality of incarnation as it invades a fallen world….What my parents-bless them-knew…is that to make a home right in the midst of the fallen world is to craft out a space of human flesh and existence in which eternity rises up in time, in which the kingdom comes, in which we may taste and see the goodness of God.”
Sally Clarkson, The Lifegiving Home: Creating a Place of Belonging and Becoming

I hope these notes and recipes will inspire you to enjoy the season you are in and to slow down a little bit. May you go and create something nourishing for your family! May you celebrate where you are at and where you are going! But most of all, may you not forget to feed your soul this season. Bon appetit!