Poems From A Spiritual Heart: Peace Upon The Land

Poems From A Spiritual Heart: Peace Upon The Land - A Memorial Day poem to honor ourselves. All of us need to work together to pressure world governments for Peace.  It's past due time for the violence to end in modern societies.

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  - see what's new!  

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Noi-Nar Ka Ti (Custard Apple in Coconut Cream)

A custard apple is ripe when you gently squeeze it and it gives slightly under your hand. Much the same as an avocado. You can buy custard apples ready to eat, or still hard to the touch and let it ripen over the next few days after purchase.

If you want to hasten the ripening process then simply put the fruit into a brown paper bag with a banana and leave it on the kitchen bench. The banana will accelerate the ripening of the custard apple.

Custard Apples are only eaten when soft, and only the flesh is eaten. To eat, simply cut in half and scoop out the white flesh. The Custard Apple should be moist with a pleasant sweet aroma. Once ripe, custard apples can be stored in the fridge for up to 3 days. Once the skin has gone purple or black, they have passed their best eating quality.

Ingredients:  

• 2 Custard  apples
• 1 cup of coconut milk
• 1 ½  cups of white sugar
• 1 cup of Pandan  leaves  juice
• A pin of salt

How to cook:

1. Wash and clean well custard apples and cut for half.  
2. Peeled, seeds removed and set aside. 
3. Boil Pandan leaves with sugar. Keep boiling until sugar is melted 
4. Add coconut milk into the pot and put custard apples  into the pot too.  Continue boiling for 3-5 minutes, turn off the stove,  leave  it cool.
5. You can served warm or with ice.

Enjoy!! ^^

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Kha-Nom Sa Li (Thai Steamed Egg Cake)

Kha-Nom Sa Li or Thai Steamed Egg Cake  is one of the auspicious sweets of Thailand, we believed that make life flourished and multiplied.  We most use in ceremony.   Texture of the pastry is light and fluffy and sweet aroma. Kha-Nom Sa Lee texture like sponge cake, the flavor is not too sweet  and it is very solf.


Ingredients:

• 300 grams Cake flour
• 10 Duck Eggs
• 400 grs Sugar
• 1-2 Tsp. Emolsifier
• Jasmine extract
• Raisin or any glazed fruit
• Pastry paper
• Mold

How to cook:

1. Mix duck egg with food mixer with medium speed, alternate with adding sugar until change to smooth cream. 
2. Then add Emulsifier and turn to low speed. Add flour and turn off machine. 
3. Add jasmine extract.
4. Place pastry paper into the mold  and pour mixed flour into mold. Sprinkle with raisin or any glazed fruit.
5. Turn on the stove medium heat. Place the steaming pot on the stove.
6. Put the mold place into the steaming pot and steam in a boiling water for 10-20 minutes (depend on mold size). 
7. Serve by cut into square size. You can serve together with tea or coffee. 
8. yeah...enjoy!! ^^

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Have a Nice Wedding Cake And Start a New Life

Verily unlike the common traditional cakes, those are served in the wedding generally consist of many layers and also elaborate design. In fact, there is a special art incorporated in decorating those cakes. The cake designers, bakers generally practice delicate methods just for the construction of the beautiful sweet creations as well. Some of the cakes take whole day of preparation just before finally finished all of them.

Though a conventional wedding cake is generally made with some layers, there is also a modern cakes that are made of smaller pieces as the cupcakes. These cupcakes can make a brilliant wedding cakes as it presents with attractive and cutest manner. It also makes much easier to serve each guest with proper cupcake holder.

The food colour used to decorate or design the cakes are usually based on the basic colour motif of the wedding process. Fondant and marzipans are the usual elements generally used throughout the layer of the cakes. There are tests of taste to see which cakes flavour and basic type will be surely used. Some other ornaments as the fruits, flower are added to make the cake a colourful one. There is also some other many decorations as the edible gold, pearl or beads to make the whole cake just look more interesting and also gorgeous as suits with the wedding theme itself.

To have a cake in the marriage ceremony is an essential part as it is sliced by the couple of the day. The very first slice is generally consumed by the wedded couple together as the symbol of sharing everything in their lifetime. This is the ultimate common convention so far. Afterward, the cake is served to the invitees as the sweet dessert of their main food course.

The very top layer in the wedding cake is completely another story. Conventionally, a figurine resemble the image of newly wedded couple is placed as the top layer. There are also some instances where the top most layer of the cake is saved properly. It is totally consumed at the very day of that couple's first marriage anniversary.

With the wedding cake the day can gain an extra dimension of love and bonding itself. The cake cutting ceremony brings the couple more attached to each other as they start their journey of a new life with a sweet delicacy. Sometimes people present the cake according to the theme of the wedding whether it is a beach wedding party or a traditional wedding reception. This wonderful wedding cake can be consisted with different colour as pink, while, purple or so many as the different flavour also.

There is some other tradition attached with the cake found in a wedding reception. In some eminent culture, these cupcakes are one of the symbol of romance and the sweetness in the new couple's life. A cake pull is considered as one tradition practice in the western culture and in some Asian culture where these charms are directly inserted at the last layer of the cake and can be taken completely out with the help of the ribbon and string attached with the cake.

Sara Osborne is a common name in the domain of cake bakers and the cake designer also. Her write ups on Wedding cakes and other recipes are much helpful for the cooks.

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Easy Mandarin Chicken

I rarely cook Chinese food because I haven't had good experiences with cooking it in the past.  Also, my husband is especially picky when it comes to Chinese food, so we usually go out when we want Chinese.  But, this recipe for Easy Mandarin Chicken really does look very easy.  I've decided to conquer my fear of cooking Chinese food and give it a try! 

Ingredients (printable recipe)
1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup cornstarch
2 eggs, beaten
1/4 cup pineapple juice
1 tsp. soy sauce
1/3 cup vinegar (I used rice vinegar)
3/4 cup sugar
3 Tablespoons ketchup
1/2 teaspoon salt
Directions
1. Whisk together sauce ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. Set aside near stovetop until needed.
2. Cut chicken into bite size pieces. Beat eggs in a shallow bowl with a fork; set aside. Pour cornstarch into a shallow bowl and roll chicken in it. When coated, dip chicken in beaten eggs.
3. Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. Place coated chicken pieces into the pan and heat until brown.
4. Pour sauce made earlier onto the browned chicken. Simmer chicken with the lid covering only half of the pan to let the heat escape.
5. Simmer 20-30 minutes, stirring often, until sauce thickens. Serve with rice and ENJOY!

Notes: I cooked half the chicken pieces in my 12 inch pan until brown, removed them and set aside in a bowl. I added the other half of the chicken pieces and cooked them until brown. Then, I put the first batch of chicken back into the pan with the second batch of chicken pieces. (I did this because I didn't want to overcrowd the pan while browning the chicken). I added the sauce and continued with the rest of the recipe.

Adapted from Yummy.Healthy.Easy

The Results...
Easy and everyone loved it, including my husband!  The chicken turned out very tender and the sauce was delicious---sweet, but not too sweet.  My 8 yr. old asked me to make this again the next day!  I'm excited to finally add a Chinese recipe to our family favorites list.  Don't be afraid.  Give it a try! :)


I share recipes at these linky parties.

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Coconut-Lime Popsicles with Strawberries

It's time for another Behind the Curtain Dessert Challenge by Lady Behind the Curtain!  Are you wondering, 'what's the  Behind the Curtain Dessert Challenge?'  Every month we are assigned two ingredients (this month it's Coconut and lime).  We are to take those two ingredients and create or find a recipe using those ingredients.

It's finally warming up around here, so I thought it would be fun to make some homemade popsicles.  My kids LOVE popsicles.  In the spring/summer months the freezer is always stocked with freezer pops and different kinds of popsicles, but HOMEMADE popsicles are an extra special treat! 

Ingredients (printable recipe)
1 can coconut milk (I used this kind)
Juice of 1 lime
3 Tablespoons of honey
1 pound strawberries, cleaned and chopped
Directions
1. Stir together coconut milk, lime juice and honey in med. bowl. 
2. Add chopped strawberries to popsicle molds. 
3. Pour in coconut milk mixture. Shake molds to make sure you get the coconut milk mixture throughout. 
4. Put in freezer until frozen.  
5. Put popsicle mold quickly under running hot water for easier removal of the popsicles.
Makes about 8 popsicles

Adapted from Anja's Food for Thought

Chopped strawberries added almost up to the "Fill To" line.

Mmmmmmmmmmmmmmm!

The Results...
Coconut-Lime Popsicles with Strawberries are very simple to make and full of healthy ingredients.  I made these popsicles after the older kids were off to school in the morning.  They were frozen and ready to eat by the time the kids returned home.

All four kids mostly liked them.  My son liked the coconut-lime part, but didn't care for the chopped strawberries inside.  My 8 yr. old suggested that I puree the strawberries next time and mix them with the rest of the ingredients to make a smooth popsicle.  My 5 yr. old liked the chopped strawberries inside.  My toddler didn't say much, she was too busy eating her popsicle.  She ate her whole popsicle, except for one bite that I tried to sneak (which she was not very happy about!).

Here are more yummy coconut and lime recipes from the challenge..........

I also share recipes at these linky parties.

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Neapolitan Gooey Cake Bars

I have another sweet bar recipe to share with you, Neapolitan Gooey Cake Bars.  This recipe has THREE cake mixes in it along with THREE sticks of butter and it's topped off with some sweetened condensed milk! OH MY!

Ingredients (printable recipe)
1 box chocolate cake mix
1 box vanilla/white cake mix
1 box strawberry cake mix
3 sticks unsalted butter, softened
3 large eggs
3/4 cup sweetened condensed milk
Directions
1. Preheat oven to 350 degrees F. and line a 9x13 inch baking pan with foil sprayed with cooking spray.
2. Place chocolate cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press into the bottom of prepared baking pan.

3. Place vanilla cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press over chocolate cake layer.
4. Place strawberry cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press over vanilla cake layer.
5. Drizzle 3/4 cup sweetened condensed milk over strawberry layer then bake for 40-50 minutes, until center is cooked through. Let cool completely. Cut off edges, about 1/2 inch, this makes bars look nicer, but not necessary. Cut remaining cake into squares and serve.

Source Picky Palate

Let's get started!

First, the chocolate layer...

Next, vanilla...

Last, the strawberry layer. If you have little helping hands around, let them take some of the cake mixture (which is similar to playdough in texture) and roll it into balls. Then, flatten those balls......

.....and press them into the pan on top of the other cake layers.

I "drizzled" the sweetened condensed milk on top.

A big glass of milk is a necessity with these rich bars!

The Results...
Dense, chewy, super sweet and rich.  I would cut these bad boys into small squares and drink plenty of milk with them.  I really like the idea of a Neapolitan-type brownie, but we weren't impressed with this recipe.  Honestly, we just thought these were OK.

I also share recipes at these linky parties.

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Banana Split Bars

What a fun idea to put the flavors of a banana split into a bar!  I found this recipe at Taste and Tell and as I read the ingredient list, I realized I already had everything on hand.  So, I whipped this up for dessert earlier this week.  We love banana splits, so I was curious to see what everyone thought of Banana Split Bars.  

Ingredients (printable recipe)
1/3 cup butter, softened
1 cup sugar
1 egg
1 banana, mashed
1/2 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped peanuts
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1/3 cup maraschino cherries, drained and quartered
Directions
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a bowl, beat together the butter and sugar. Add in the egg, banana and vanilla and mix well. Mix together the flour, baking powder and salt, then mix into the batter. Fold in the peanuts.
3. Pour the mixture into the prepared pan. Bake for 20 minutes.
4. Remove from the oven and top with the marshmallows, chocolate chips and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.

Source Taste and Tell

The Results...
The bottom is like a banana brownie with chopped peanuts baked inside.  The top is ooey-gooey with melted marshmallows, chocolate chips and cherries on top.

The kids really liked Banana Split Bars and gave them 4 stars.  I thought they were OK and gave them 3 stars.  My husband didn't like these at all, which I thought was funny because he does like banana splits.  I guess you could say it was a "split" decision on these bars. haha!  They still get a spot on the family favorites list because the kids want me to make these again.

Before I "make like a banana.........................and split," I want to ask one favor.  If you make Banana Split Bars, I'd love to know what you think.  Leave a comment and tell me what you decide.  Thank you! 

I share recipes at these linky parties.

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Simple Sausage Gravy

SOLD!!!  If you follow on facebook, you already know that we sold our house in just 5 days! 

It all started when we found some beautiful land nearby for sale---almost 9 acres with a large creek.  When we saw that this creek could be in our backyard, that was it!  We made an offer and it was accepted.   

As soon as our offer on the land was accepted, we listed our house.  Our realtor was having a difficult time putting pictures online for our listing.  He ended up just getting one picture of the front of the house to work.  The next morning we had a call that someone was interested!  We've never sold a house before, so we didn't want to get our hopes up that the first person to come to our home would want to buy it.  But, that's exactly what happened!

As you can imagine, the last couple of weeks have been quite busy for us with selling our home, finding a rental and starting the process to build a new home.  And it will only get busier as we start to pack and get ready to move-out.  I'm going to need some quick and easy dinner ideas like this Simple Sausage Gravy.

Ingredients (printable recipe)
1 (16 oz) package of ground pork sausage
3 Tablespoons butter
4 Tablespoons flour
3 cups whole milk
salt and pepper to taste
Directions
1. Cook sausage in large skillet. Breaking it up into pieces as it cooks. After cooked through, remove sausage with slotted spoon, set aside.
2. Reserve drippings. I had very little drippings (maybe 1 Tablespoon), so I added 3 Tablespoons of butter. Reduce the amount of butter if you have more reserved drippings in your pan.
3. Add flour to melted butter and whisk. Keep whisking until it turns a golden brown (you're making a roux).
4. Keep whisking and pour in the milk. Whisk away any lumps. Return sausage to skillet. Simmer gravy until thickened.
5. Serve over biscuits or toast or potatoes.

Inspired by these two recipes: Taste and Tell and Cook Like a Champion

 

The Results...

Simple Sausage Gravy really is simple to make and tasty, too.  I had planned on making some biscuits, but there wasn't time.  I needed to pull something together quickly, so instead we ate this gravy over toast for dinner with a veggie.  I heard mostly 3 (out of 5) stars, which means it was good, but not outstanding.  "Good" still gets the job done.  Everyone was full and happy.  Mission accomplished!

What do you make when you need a quick and easy dinner? 

 I share recipes at these linky parties.

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