Book Review: Bread and Wine by Shauna Niequist

I received a free copy of this book/Ebook/Product to review. I was not required to write a positive review nor was I compensated in any other way. The opinions I have expressed are my own. I am disclosing this in accordance with the FTC Regulations. I am a part of Handlebar Publishing. 
 

About the Book:
 As a follow up to her two-bestselling books, Bittersweet and Cold Tangerines, author and blogger Shauna Niequist returns with the perfect read for those who love food and value the community and connection of family and friends around the table.

Bread & Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulnerable spiritual memoir. Bread & Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It's about the ways God teaches and nourishes people as they nourish the people around them. It's about hunger, both physical and otherwise, and the connections between the two.

With wonderful recipes included, from Bacon-Wrapped Dates to Mango Chicken Curry to Blueberry Crisp, readers will be able to recreate the comforting and satisfying meals that come to life in Bread & Wine

My Thoughts about the Book
This book was a delight to read. It was the perfect combination of two of my favorite things; cooking and writing. Shauna writes about relationships and how food and eating around the table helps to strengthen and enhance these relationships. I love how Shauna is open and honest about her journey. I felt like I was there with her throughout the book whether it was when she was learning how to cook or when she talks about her struggles with infertility.  I love how she ties each chapter around a theme and ties in a recipe with the theme. I highly recommend this book to anyone who loves family, friends and food! 

About the Author
Shauna Niequist is the author of Cold Tangerines, Bittersweet, and Bread & Wine. Shauna grew up in Barrington, Illinois, and then studied English and French Literature at Westmont College in Santa Barbara. She is married to Aaron Niequist, who is a pianist and songwriter. Aaron is a worship leader at Willow Creek Community Church and is recording a project called A New Liturgy. Aaron & Shauna live outside Chicago with their sons, Henry and Mac. Shauna writes about the beautiful and broken moments of everyday life--friendship, family, faith, food, marriage, love, babies, books, celebration, heartache, and all the other things that shape us, delight us, and reveal to us the heart of God. You can find out more about Shauna and read her blog at www.shaunaniequist.com. 


Note: I'm always happy to do product reviews. If you're a company and want me to review your product, simply e-mail me at the e-mail address on the sidebar to the right.


 

I received a free copy of this book/Ebook/Product to review. I was not required to write a positive review nor was I compensated in any other way. The opinions I have expressed are my own. I am disclosing this in accordance with the FTC Regulations. I am a part of Handlebar Publishing. 

 
 

Six Sisters' Stuff Book Review

I am reviewing this book for Deseret Book. I received a free copy of this book/Ebook/Product to review. I was not required to write a positive review nor was I compensated in any other way. The opinions I have expressed are my own. I am disclosing this in accordance with the FTC Regulations.

 About the Book: 

Building Families One Meal at a Time: Six Sisters Release New Cook-Craft-Create Book

With busy schedules, after-school activities, late workdays and long commutes, is sitting down to a family dinner still possible?

The authors of Six Sisters’ Stuff (Shadow Mountain, ISBN: 978-1-60907-324-4, $21.99, March 2013) 

In their debut cookbook, the sisters (yes, six biological sisters— Camille, Kristen, Elyse, Stephanie, Lauren, and Kendra) show families just how simple putting dinner on the table can be. From Baked Chicken Fajitas to Slow Cooker Pot Roast Sliders to Mini Oreo Cheesecakes, Six Sisters’ Stuff has nearly 100 easy-to-follow recipes that use ingredients commonly found in your pantry. Each recipe includes easy-to-follow instructions and photographs that eliminate any guess work. 

Six Sisters’ Stuff evolved from the sisters’ blog SixSistersStuff.com, that began in February 2011 out of their love to cook, craft, and create. After years of living close to one another, they suddenly found themselves living in different parts of the country and used the blog to stay in touch and share ideas. In just two short years, SixSistersStuff.com has quickly become one of the most popular food and craft blogs, receiving on average 5 million page views per month, with over 130,000 Facebook fans and more than 190,000 Pinterest followers (as of 2/7/13).

Six Sisters’ Stuff also includes a collection of simple and inexpensive craft ideas – how to make hand puppets, felt bows, decorative wreaths, and more – plus lists of fun family activities for road trips, entertaining rainy-day ideas, healthy snack suggestions, and even some recommendations for cheap date nights. This family-focused cookbook is really more of an idea book to help families create fun, lasting memories together.

My thoughts: 

I have been a fan of the six sisters' for a while now. I was really excited to find out they were coming out with a book and that I got to review it. This is more than a cook book. It has recipes along with craft ideas,  time saving tips, a spring cleaning check list and so much more! There are some adorable craft ideas in the book that I am going to make soon. I also love the 50 fun date ideas, 14 days of Valentines, and 101 Fun, Easy and Cheap Indoor Activities for Kids.  I choose to make the Six Sisters Chicken Bacon Ranch Taquitos for my family. They were quick and easy to make. My family and I loved them!  I love how the Six Sisters recipes are quick and easy so you can spend more time with your family. I recommend this book to anyone who wants wants quick easy tasks so they can spend more time with their family!

Join the Family Dinner Challenge  

 

According to Pew Research , only about half of families make dinner a daily ritual and another third eat together a few times a week. Roughly one in 5 families (20%) eat together only occasionally or never. In conjunction with the book’s release, on March 4, 2013, SixSistersStuff.com will launch a 4x4 Dinner Challenge. Families are encouraged to eat together as a family at least four times a week for four weeks. Families can register online at www.SixSistersStuff.com and receive meal tips, ideas for family activities, and helpful recipes to assist in making this challenge a reality. “We grew up knowing the importance of feeding our families a home-cooked meal and sitting down to eat it together,” said Camille, the oldest sister. “Even the busiest of people can make the food and project ideas we share, which will give you even more time to spend with your family and loved ones.” 

Giveaway promotion is available with this tour!

1) Like the Six Sister’s STUFF facebook page and comment that they are joining the 4x4 Dinner Challenge
https://www.facebook.com/SixSistersStuff

2) Click the 4x4 Family dinner banner on the website www.SixSistersStuff.com (on the right sidebar) and leave a comment that they are joining the challenge.

Note: I'm always happy to do product reviews. If you're a company and want me to review your product, simply e-mail me at the e-mail address on the sidebar to the right.

 

 

Q is for Quinoa

Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls." Beginning with the Spanish conquest in the 1500s, there was a 400-year decline in the production of quinoa. It became a minor crop at that time and was grown only by peasants in remote areas for local consumption. 
Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics. The name comes from the Greek words, chen (a goose) and pous (a foot). This is due to a resemblance of the leaves of the plant to the webbed foot of a goose. The leaves are lobed or toothed and often triangular in shape. The succulent like plant grows from 4 to 6 feet high and has many angular branches. The flower heads are branched and when in seed looks much like millet, with large clusters of seeds at the end of a stalk. The plant will grow in a variety of conditions but favors a cool, arid climate and higher elevations. Beets, spinach, Swiss chard, and lamb's quarters are all relatives of quinoa.
Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries.
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.
Toasted Quinoa Salad
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.

Christmas 2011: Adopted by Love

Sharon holding up her baking soda less cookies!

We met at church. I say it was a divine connection. Sharon is an older lady in our church. She's a former teacher,, love animals and loves to garden. Sound like someone else you know?  :) I don't remember when I first met her I just know that we started getting to know each other during Vacation Bible School. Well she has no daugther's of her own. In case you didn't know my parents live in Arkansas and our relationship is well let's just say complicated in the least. Thank you Jesus that it's getting better though. Well what do most mother daughter's do during the holidays. No not fight but make cookies and go Christmas shopping! That's exactly what Sharon and I did. We made cookies and went shopping! It was so much fun! Sharon and I laugh until we cried! We even were having such a good time that she forgot to put baking soda in her molassas cookies. We decided to adpot each other. Just like love you can't keep it to yourself. Sharon and I adopted an elderly lady from our church  who has no family. I call her grandma.

Do you have friends that you believe that God has put into your life for a specific purpose? Do you have friends who are more like family?

A Tasty Treat

A Tasty Summer Treat

 

Cushaws. You heard me right Cushaw. I had never heard of it before either until Memorial Day weekend.  My Uncle had some growing in his garden. I thought it was an under developed watermelon. It turns out that the Cushaw plant is anything but under developed. It's wonderful!
The green-striped cushaw is technically a winter squash grown in the American South. Fruits average 10 to 20 pounds, It can grow to be 12 to 18 inches long. The skin is whitish-green with mottled green stripes.
The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making.
I brought one home with me from Alabama and made a wonderful, delightful summer dessert.  What are your favorite summer foods?

BAKED CUSHAW
1 med. cushaw 2 eggs 2 c. sugar 1/2 lb. butter 1/2 tsp. baking powder Dash nutmeg Cut cushaw pieces. Scrape out seeds and boil until tender. Remove peeling, mix cushaw with all ingredients. Place in baking dish and bake at 350 degrees until brown on top.

Bon Appetit! :)

You Don't Have To Go To A Wedding To Enjoy Italian Wedding Soup!

Well I did it. I decided to try a recipe and make it gluten free. I have to admit it was a lot easier to convert the recipe than I thought it would be. I decided to make Gluten Free Italian Wedding Soup. I got the soup recipe from one of my Facebook Friends Laurie B. Thanks Laurie! It turned out great!

First the meatballs. (This recipe was take from www.celiacs.com)

Gluten Free Meatballs

1 lb. of ground meat

1/4 c. of gluten free crackers, bread, or tortilla chips

2 eggs

1 tsp oregano

1/4 tsp garlic powder

1/2 tsp salt

1/2 c. Parmesan cheese.

Mix ingredients together and form balls.  Bake for 20-30 min turning once after about 10-15 minutes. 

for this recipe I ended up using gluten free tortilla chips because that was all I had on hand. Watch the meatballs and make sure they do not burn. I only cooked mine half the time stated on the recipe.

They smell heavenly! Here's what they looked like when I took them out of the oven.

While the meatballs were baking I started on the soup.

Italian Wedding Soup

2 quarts chicken broth

2 cups water

1 box of frozen spinach, thawed and drained

1 large onion ( I prefer purple onions)

3 stalks celery-finely chopped

3 carrots-sliced

2 bay leaves

5 or 6 basil leaves torn into pieces

Add water and broth to a big pot. Add finely chopped celery, onion, and carrots. Next add a few dashes of salt and pepper, a bay leaf and a few finely chopped fresh basil leaves. Cook on low until the vegetables are tender. Add meatballs to soup once they are done.  Add spinach to soup. Simmer for 10 minutes. 

I serve a few meatballs in each bowl along with a couple of shakes of Parmesan cheese! I hope you try out my recipe. Click here for a printable link.  If you do please let me know what you think. I'd love to hear from you!