Food

Veggie Stir Fry

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If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.

The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.

Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.

For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!

Happy Eating!

Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5

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Veggie Stir Fry

For the Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon fresh grated ginger

1 clove minced garlic

1/2 teaspoon red pepper flake

Vegetables:

1 medium onion cut into wedges

3 to 4 carrots sliced into thin rounds

2 heads of broccoli cut into florets

sweet peppers sliced into strips

other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like

for cooking the veggies:

1/2 to 1 teaspoon of salt

1 tablespoon vegetable oil

Instructions

  1. In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
  2. In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
  3. Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
  4. Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.

Notes:

I recommend doubling the sauce.

Cook the vegetables to your liking. I prefer mine crisp yet tender.

Cover your skillet with a lid to help steam the vegetables.

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Food, mustard seed sentinel

Baked Feta Pasta

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This pasta is quite famous. Baked feta pasta gained stardom on Tik Tok in 2019. Blogger Tiiu Piret shared a version of the pasta bake on her blog in 2018.  Finnish blogger Jenni Hayrenin posted her version of the feta pasta dish on her blog the very next year and it went viral.  BAKED FETA PASTA – ORIGINAL RECIPE – Liemessä

With so much hype is it actually good? I say yes. After some experimenting and modifications I came up with my own version of baked feta pasta. It’s pretty much the same. I just made a few tiny changes like adding spinach and onion.

This simple pasta bake is creamy, savory, and a little tangy. Roasting tomatoes with olive oil, and garlic is always a winning combo. The addition of soft feta makes the sauce scrumptious. Cheese and tomato are great partners in any recipe. 

Baked feta pasta is a trend that lives up to its fame. It’s inexpensive to make and you can modify the ingredients to your liking. Change up your pasta recipes with this delectable dish. 

Happy Eating!

For you were once darkness, but now you are light in the Lord. Walk as children of light. Ephesians 5:8 

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Baked Feta Pasta 

 

Yield: 4 to 6 servings 

 

Ingredients

1 lb pasta

2 pints grape tomatoes

1 (8 oz) block feta cheese 

½ cup olive oil

½ yellow onion, diced

4 cloves of garlic peeled and sliced in half

¼ teaspoon red pepper flake

salt

fresh ground black pepper 

fresh thyme, chopped 

fresh oregano, chopped

fresh basil, chopped

large bunch of spinach, chopped

½ cup pasta water

 

Instructions 

  1. Preheat oven to 400° 
  2. In a medium sized baking dish, place the tomatoes, onion, garlic, red pepper flakes, fresh thyme, and oregano. Pour about ¾ of the olive oil over the tomato mixture. Season with salt and fresh ground black pepper. Toss everything to coat.
  3. Place the feta in the center of the pan and drizzle the remaining olive oil on top.
  4. Bake for 40 minutes until the tomatoes and feta are browned.
  5. While the tomatoes are in the oven, cook the pasta of your choice according to the package directions. Right before draining the cooked pasta, reserve ½ cup of the pasta water. Add fresh chopped spinach to the hot water, then drain. 
  6. Once the tomatoes and feta have cooked, take a spoon and break it up and combine everything. Stir in the fresh basil. Add the pasta and spinach. Stir in the ½ cup pasta water. Give it a taste, and add more salt and pepper to your liking, 
  7. Enjoy!

Notes

* Use any type of pasta. The original recipe used spaghetti. 

* The pasta water really helps thin out the sauce.

* Greek feta works best.

* Try cream cheese or goat cheese if you don’t like feta. 

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For this recipe and more, go to the link below to access Mustard Seed Sentinel. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-baked-feta-pasta

Food, mustard seed sentinel

Mini Quiche

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The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie. 

Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking. 

They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies. 

Happy Eating!

Teach us to number our days, that we may gain a heart of wisdom. Psalm 90:12

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Mini Quiche

Yield: 24

Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper

Filling

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato

Instructions

  1. Preheat the oven to 425°.
  2. Spray muffin pans with cooking spray.
  3. In a large mixing bowl whisk eggs, milk, salt and pepper until combined.
  4. Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust. 
  5. Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.
  6. Put a tablespoon of filling into each pastry shell. 
  7. Pour the egg mixture over the filling, being careful not to overfill. 
  8. Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.
  9. Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!

Notes 

*Use half whole milk, and half  heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good. 

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing. 

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https://www.mustardseedsentinel.com/post/meghan-s-corner-mini-quiche 

Food, mustard seed sentinel

Easy Tomato Soup

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A warm bowl of tomato soup and a grilled cheese sandwich are the epitome of comfort food. I grew up eating tomato soup from a can, which is perfectly fine. Homemade tomato soup is so much better tasting than any canned soup. This simple recipe is delectable and easy to make. It’s also budget friendly.

You can make this creamy, or leave it with some tomato chunks. I prefer a creamy tomato soup so I use my immersion blender. If you don’t have an immersion blender you can use a regular blender, or even a potato masher. 

It comes together quickly, and smells incredible as it’s simmering away on the stove top. This would make a great weeknight dinner. Add some grilled cheese sandwiches, and you’ve got a hearty meal. You’ll be glad you made this delicious tomato soup.

Happy Eating!

Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4

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Tomato Soup

Yield: 6 to 8 servings

Required equipment: immersion blender or regular blender

Ingredients 

1 stick of butter (8 tablespoons)

1 medium onion cut into large chunks

2 (28 oz.) cans crushed or whole tomatoes 

2 cups chicken broth

½ to 1 cup fresh basil, chopped

1 tablespoon sugar (optional)

1 teaspoon salt

½ teaspoon or more of fresh ground black pepper

½ cup heavy cream

Instructions

  1. In a large pot melt butter over medium heat.
  2. Add the onion and cook for 5 minutes. 
  3. Add the tomatoes with their juices, chicken broth, fresh basil, sugar, salt, and pepper.
  4. Stir and bring to a boil. Turn down the heat and simmer uncovered for 30 minutes.
  5. Blend the soup using an immersion blender until creamy.
  6. Give it a taste and add more salt/pepper to your liking.
  7. Turn down the heat and stir in the heavy cream.
  8. Ladle soup into bowls. Enjoy!

Notes

  • If you use a blender just add the soup in small batches to the blender and return it back to the pot.
  • You can also use a potato masher if you don’t have an immersion blender. 
  • Dice the onion small and chop the basil if you are not using any type of blender.

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To get more of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-easy-tomato-soup

 

Food

Chocolate Lava Cakes

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Have you ever had this delightful treat? What appears to be a regular chocolate cake is actually filled with a surprise of warm melted chocolate that comes flowing out like lava. It’s probably one of the funnest desserts to eat. It’s an experience that I highly recommend.

I have ordered lava cake at restaurants, and always assumed they were complicated to make. I was wrong. These little cakes are so incredibly good, and so easy to whip up, literally. Use a whisk for everything, no mixer is required. 

Make them ahead of time, and pop them in the oven whenever you are ready for an amazing chocolate dessert. Chocolate lava cakes would be great for Valentine’s Day, or any special occasion. These chocolaty molten filled goodies will make any ordinary day extraordinary.

Happy Eating!

So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31

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Chocolate Lava Cakes

Yield: 4 cakes

Required equipment: 6 ounce ramekins

Ingredients

4 oz. semi-sweet chocolate

1/2 cup butter

2 eggs

2 egg yolks

1 teaspoon pure vanilla

1/2 cup powdered sugar

1/4 cup flour

For ramekin prep:

1 tablespoon butter

cocoa powder for dusting ramekins

Optional toppings for the lava cakes:

powdered sugar

fresh berries

vanilla ice cream

whipped cream

Instructions

  1. Preheat oven to 425°
  2. Butter each ramekin and dust with cocoa powder.
  3. In a medium size bowl place the stick of butter with 4 oz. of chocolate. Heat in the microwave for 30 seconds, then stir. Continue heating the chocolate and butter for 30 second intervals until the chocolate is melted and smooth. Stir between each 30 seconds. Don’t overheat. Chocolate can easily burn.
  4. In a separate medium size bowl whisk the eggs and egg yolks. Whisk in the vanilla.
  5. Whisk the melted chocolate into the eggs.
  6. Whisk the powdered sugar and flour into the chocolate mixture until combined.
  7. Evenly divide the batter between the four ramekins and place on a baking sheet.
  8. Bake for 12-14 minutes until the sides are firm. The centers will be soft.
  9. Let the cakes sit for 1 minute. Turn the ramekins over on dessert plates to release the hot cakes. Sprinkle with powdered sugar. Enjoy!

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Use good chocolate. I love to use Ghirardelli semi-sweet chocolate baking bars. They are 4 ounces, and can be found at any grocery store. You can use regular chocolate chips and the cakes will still turn out good, but better quality chocolate improves the taste by a lot. 

Use room temperature eggs. Let your eggs sit out for a bit before you start preparing the cake batter. You will get better volume in your eggs which helps make a light fluffy batter. 

Use salted butter. I use salted butter for all of my baking. If you prefer unsalted butter, just add a pinch of salt to the batter.

Lava cakes can be reheated. Heat leftover cakes in the microwave for 30 seconds to get that yummy lava flowing again. Or, place in a 350° oven on a baking sheet upside down for 10 minutes.

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