New Blog

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Just another reminder--my new blog is www.tiffanystable.wordpress.com

Taking longer than I thought.....

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Sorry everyone--this is taking so much longer than I thought to transfer everything!! I will be posting some new recipes and pics soon!

Transferring

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I am trying to transfer all of my posts over to my new blog today. Don't know how far I will get!

New blog is
www.tiffanystable.wordpress.com

I know it is a long name, but I already used www.tiffanystable.com for my website.

Up coming Bosch Classes

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March--Homemade marshmallows covered in naturally sweetened chocolate! YUM!
April--Homemade buckwheat, semolina pasta with 2 different sauces. Pesto and tomato. Simple and delicious!
May--Chilean pancakes (crepe like) freezer jam and homemade soaked granola! So good for you!
June--Chicken salad with whole grain pasta and Quinoa tabouli salad! Light and refreshing!

New Blog

www.tiffanystable.com

I just wanted my 3 readers to know that I will be re-doing my blog soon. I want it to be more reader friendly and easier to navigate to recipes and such.

I will be categorizing my recipes into main dish, vegetables, desserts etc.

So if there is anything in particular that you want me to add in, you better speak up now, or it will be too late.

QUOTE OF THE DAY:
"Select a few people to be particularly kind to today - those you were a little harsh with yesterday."
Norman Vincent Peale1898-1993, Author and Speaker

What I Had for Dinner/Bread Pizza with Homemade Pesto

I LOVE pesto! I often times add fresh spinach to it, and less basil. This one is all basil because I didn't have any fresh spinach. Darn! That's okay--it is delicious either way!!

I just used my homemade bread. This is actually the mistake bread I made the other day, the mistake that turned out good that is.

I put pesto, artichoke hearts, shredded carrot (just thought I'd try it) chopped red bell pepper, onion, mushrooms, chopped tomato. Then a mixture of mozzarella, monterrey jack cheese, and fresh parmesan cheese. YUMMY!

Quick and easy! My kind of meal sometimes!

Tonight I think I am just having popcorn for dinner.

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Quote of the Day

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My new favorite quote:

One day at a time - this is enough. Do not look back and grieve over the past, for it is gone: and do not be troubled about the future, for it has not yet come. Live in the present, and make it so beautiful that it will be worth remembering."

Ida Scott Taylor1820-1915, Author

What I Had for Dinner/Beans, Brown Rice and Broccoli

This is what I had for dinner. Pinto beans, with jalapeno's and sour cream on top. Brown rice with sauteed onion and garlic. Some red pepper flakes on top and cooked broccoli. The rest of the family had beef short ribs as well. I am really liking the no meat at dinner time. I sleep much better!

I later realized what I had done, beans, meat and broccoli fed to my husband all at once. Bad idea!

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Apple Pie with Sprouted Wheat Crust

This is the sprouted, dehydrated, wheat flour. 3 cups with 2 tbsp evaporated cane juice, and 1 tsp sea salt. Just your typical pie crust--right?

Now for the fun part! You are going to add 1 1/4 CUPS of butter!! YES!! Am I telling you to eat this everyday of your life? No--Do I think butter is bad--NO!

We have been lied to about fats. Saturated fats in particular. Saturated fat is quickly absorbed into the body for a boost of energy and helps in healing. The evil of all evils is not butter, it is hydrogenated oils, otherwise known as trans-fat. Even the beloved canola oil falls into this category. I know, I know it says right on the side of the canola oil bottle 0% trans-fat. The inside of the human body does not know how to read. All it sees is some foreign substance that it doesn't know what to do with, so it STORES it somewhere.

You can read more about fats on my website www.tiffanystable.com under the Food Facts section. Or if you need more scientific proof go to www.mercola.com and look up saturated fats or canola oil.

Sorry--I tend to get a "little" passionate about butter! Back to the recipe at hand.

You are going to cut in half of the butter until it is very fine, like the above picture. Then you will cut in the remaining butter until it is about pea size or so. Like the picture below. This technique will make the crust nice and light and flaky.

Then you will add milk until it all comes together. I would keep it a little on the moist side. This crust tends to be quite crumbly--especially when rolling it out. That is something I will have to play around with and tweak it a little. This recipe is definitely not a finished product.
(At this point you do not want to work the dough too much, or the crust will turn out hard!)

Just press the dough together into 2 disks. I covered them and put them in the refrigerator, while I got the apples ready.

Sliced the apples, put in some cinnamon, fresh nutmeg, fresh lemon juice, raw honey, sprouted-dehydrated flour, and sea salt. The inside of the recipe is not perfected yet either, so I will not be giving any measurements yet. Besides--I didn't measure anything when I made it.

I rolled out the dough on a floured surface, it really crumbled when I tried to pick it up and put it into the pie dish. There are 2 alternatives to this problem; 1-You could just place the disk of dough into the bottom of the pie dish and press it into the pan. 2-You could add more milk to the dough, hoping that will keep it together a little more.

I'll have to try it and let you know.

Poured in the apples. You can see a big blob of honey in the middle.

Again--when I put the lattice work on the top it was falling apart. Ugh!

AND .......yes I do know how to do lattice the right way. I was in a hurry trying to make pie AND get dinner on the table. Plus the dang lattice stuff kept falling apart!! Frustrating.

So this is the finished product. The crust is light and flaky (maybe too flaky?) The apples needed to be a little more soft, and I put too much flour into the apples. The bottom crust turned out a little soggy, and the top crust was too thick.

Other than that---it was perfect! (Sarcasm intended)

You know I really hate it when I work so hard on a recipe and it doesn't turn out perfectly!
I guess that's part of the fun in creating--right?

When I have the guts to try again---I'll let you know.

P.S. We are still eating the pie anyway!

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I have more posts......

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I am sorry I am a little behind on my posts. My photo editor/downloader thinks he is on vacation. As soon as he gets home from school today I will put him to work, so I can post more pics.

Bread Mistake that turned out Good

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The mistake was not letting it rise too long.

This bread has 2 parts. 1 part you let sit overnight, then you add the rest of the ingredients the next day.

Well.....I doubled the part that you let sit overnight, but not the other part. Whoops---I thought! But it actually turned out to be one of the best breads I have made.

Next time I will egg wash the tops so it browns up a little more, but other than that. The texture is awesome, the taste is great. That's what really counts anyway, right?

Oh and make sure you have your kids toys in the background, that always helps!

Do you want the recipe?............................okay......

Soaked Whole Wheat Bread 2

Starter:
6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast


Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.

Dough:
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour

Glaze:
1 egg
1 tbsp water

In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.

**I divided them into six loaves.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

This recipe will be in my second book.

And yet another good way to use all that wheat you have in your food storage!!

Spelling

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This is just a little funny thing that happened yesterday.
I was helping in Logan's class at school, (kindergarten) as I do every monday. They have started doing spelling words and I was giving individual kids spelling tests.
The words were, a--and--are--do--
So as I was giving the test to one of the girls I used the word in a sentence.
"Are we going to the store?"

On her little paper she wrote-----R wii

I thought it was funny---the generation of wii..........................

Architecture of All Abundance/ Chapter 10 By Lenedra Carroll

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Wow I can't believe we are on Chapter 10 already.



Okay



Architecture of All Abundance by: Lenedra Carroll

UNDERSTANDING THE DREAM

Get this......

"Here is the truth of it. You have dreamed your own life. All of it, its abundance, or lack, its joy, fear, sorrow, its good or bad--you have dreamed it all. There are no exceptions."

So what do you think of that?
If we truly do not like where we are at, we can change our "dream." But usually that means changing our context.

"Context is the set of conditions in which something exists or occurs. Context is pliable, fluid; it is the fabric of illusion. Mother Teresa, Martin Luther King, Gandhi, and Aqeela Sherrills all managed to shift their context." "WE ALL CAN."

"Our tendency, however is to become attached to context, letting IT define our perceptions and options."

Aqeela's context was in Watts, California and the gangs there. However, he was given the opportunity to go "outside" of Watts, selling things door to door. AND he took that opportunity. His context changed after that because his "awareness" was opened to another way of life. That way of life had always been there, he just wasn't aware of it.

"Context is about how we see ourselves; it is about our perceptions."

Aqeela ended up helping these gangs make a truce with each other, and the ENTIRE community benefited from that.

I think what this means is that we too often get stuck in our little box, of the way we think. IT IS TIME TO BE BRAVE ENOUGH TO STEP OUT OF THE BOX!!

"We can CHOOSE our context."

"Reality is merely and illusion, albeit a very persistant one." Albert Einstein

Now we get to the fun part:)

"Perhaps we do not need to discover our dream as much as we need to realize that we ARE a dream. We are both the dream and the dreamer.
Much of our current dream is by default, not by choice. It has been handed down to us by parents, or is sourced by our fears, sorrows, and vague longings."

I realize that this concept may be completely new to you, and it can be a tough one to swallow.
Just follow me on this okay.

"Choosing what we will live to be our dream, choosing a life that is connected to our "soul purpose" ----these are vital passages of our journey."
"The only truly fulfilling life is one that comes forth from our soul."
"Not a dream driven by our ego or our fear, or life experience, or intellectualization, but one coming from the very core of our soul."

"We are so much greater than our current life experience; we are also the promise of our life to come; we are beings with soul and larger purpose. identifying with that expanded context changes not only our perspective, it changes our options and endeavors and it changes our lives."

All of this makes so much sense to me. Miguel and I went to a 3 day seminar in January teaching us how to find our "soul purpose."
Don't get me wrong, I do not believe that we ONLY have ONE soul purpose in our lives. I believe that we have MANY.
But for right now, my soul purpose is this:

"As I walk with Christ, as a luminary; I stand in humility and confidence in helping others to awaken the vitality their souls already possess."

I hope to LIVE my soul-purpose in ALL that I do in life, and with each person I come into contact with.

P.S. Let me know if I don't. :)

It's COLD!

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What happened to spring? I thought is was going to be nice weather now! I know it is typical for the weather to be up and down in the spring, but I still fall for it. I still think it is going to be nice with no more bad weather days!
Why am I so gullible?

What I Had for Dinner/ Shepherds Pie

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This one is pretty much a no-brainer.

1 lb. ground beef

1 can green beans

1 can corn

1 can tomatoes

Sea salt and black pepper

Top it all off with mashed potatoes

Some people like to put cheese on top, Miguel doesn't really like that, so I put paprika. I like it with cayenne pepper as well, with a green salad on the side.

Home cookin!

Oatmeal Cookies from Heaven

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This is my absolute favorite oatmeal cookie recipe. This one is in the book!

What I Had for Dinner/ Green Salad with Quinoa and Balsamic Dressing

I wasn't very hungry for dinner, so I just had this salad with quinoa and homemade balsamic dressing.
For the balsamic dressing I put the following; (sorry I didn't measure anything)
Balsamic vinegar
Raw honey
Fresh ground black pepper
Sea salt
Extra-virgin olive oil


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Question

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What would you like to see on here?

Homemade Marshmallows

This is just the plain chocolate marshmallows. I used a round lid to cut them out. I would have made them bigger, but my family ate 3/4 of the pan of marshmallows before I could get to them. I just didn't have much left to work with. I will take it as a compliment that they really liked them!
In this picture I covered them with almonds, unsweetened coconut, and melted naturally sweetened chocolate chips. Talk about GOOD! I need to tweak the thickness of the melted chocolate chips, but other than that they turned out perfectly delicious! I am guessing they tasted somewhat like a 3 musketeers bar------No....even better!

Here is the recipe for basic Homemade Marshmallows:

Homemade Marshmallows

1 pkg. unflavored gelatin
½ cup water
2/3 cup raw honey
Dash of sea salt
1½ tsp vanilla extract

In a small bowl soften gelatin in ¼ cup water. Add the remaining water and all of the honey to a saucepan. Stir together and heat until you reach 240°F. Remove from the heat and stir in the gelatin mixture. Cool to room temperature. Add the salt and the vanilla, and beat with an electric mixer until white and thick, about 5 minutes. It should look fluffy and glossy. Pour into a greased and powdered square baking dish. Powder the top, then let the marshmallow set for awhile. Overnight is best. Cut into squares and powder again if desired. Do not refrigerate. **Cut the marshmallows with a knife dipped into very hot water.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

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What I Had for Dinner/ Roast and Potato Tacos with Refried Beans

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I LOVE leftovers! It is so great when you make a meal one day, then make it into something totally different another day!

We had Beef Roast and baked potatoes for dinner on Sunday. Then monday I made these tacos. Shredded beef, with onions, and I had 1 baked potato left over so that went into the pot. I made homemade refried beans, and topped it all off with guacamole, sour cream, cilantro and jalapeno's.

Man I have been on a jalapeno kick lately. (I couldn't eat spicy foods when I was sick.)

These were very good--and it took me about 10 minutes to put together. Gotta love it!

What I Had for Dinner/ Salsa, Tabouli, and Beans

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I am still not eating meat for dinner. I think I like it! I feel like I am waking up more rested!

This is my first attempt at Tabouli, a middle eastern dish. It is VERY simple to make, but I realized I made a mistake. I should have chopped the parsley more fine. The taste is very good --it has a light refreshing quality. YUM!

Quinoa Tabouli

3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil

Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Multi Grain Bread

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I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.

Multi Grain Bread

(this is a rough recipe)

I ground all of these grains together first:

2 cups hard spring wheat

2 cups hard red wheat

2 cups spelt

2 cups rye

1 cup lentils

In a mixing bowl I added the following:

6 cups warm water

1/2 cup raw honey

1/2 cup olive oil or grape seed oil

I poured 8 cups of the flour over the water, then added the following:

3 tbsp instant yeast

2 tbsp gluten

2 tbsp sea salt (don't let the salt touch the yeast)

3 cups whole oats

Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.

Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.

Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Kristina's Apple Pudding Cake

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This is a recipe from my book. A good friend of mine (Kristina) gave it to me. I tweaked it to meet my needs and here is the finished product. It is a VERY RICH dessert, and tastes even better with vanilla ice cream or whipped cream.

Kristina’s Apple Pudding Cake

1 cup fresh-ground whole wheat or spelt flour
½ cup plain yogurt
¾ cup raw honey
½ cup butter
1 egg
3 medium apples shredded (peeled if not organic)
1 tsp cinnamon
½ tsp nutmeg
¼ tsp sea salt
1 tsp baking soda

Pre-heat oven to 350°F. In a mixing bowl cream honey, butter and egg. Add yogurt, apples, cinnamon, nutmeg, salt and baking soda. Blend in flour. Pour into a greased, square baking dish. Bake for 45 minutes. Serve hot with Vanilla Ice Cream, (page ) or at room temperature with Sweetened Whip Cream (page ).

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Where I Want to Live

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For those who know me, this comes as no surprise. I want to live out in the country REALLY bad!

Someone tell me how to make that happen, sooner than later!!

**Donations accepted!.......................Just kidding!!