Tag Archive for: Home Missions

Apple Cinnamon Quick Bread

 

Apple Cinnamon Quick Bread

Henrich Family - Home Missionary family in Toronto, Ontario
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Course Breakfast
Cuisine American

Ingredients
  

For the Bread

  • 3 cups apples diced
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened applesauce or vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

For the Streusel

  • 5 tbsp softened butter salted
  • 4 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

To make the bread

  • Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
  • Peel your apples and dice into small pieces.
  • In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
  • In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
  • Stir in diced apples.
  • Pour half of the batter into each prepared loaf pan - try to keep the amounts even.

To make the streusel

  • In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
  • Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
  • Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.

 

Chicken Riggies – Watertown, NY

 

Chicken Riggies

Rev. Aaron Goetzinger - Home Missionary at Redemption in Watertown, NY
Print Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil for browning chicken
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 1 medium onion, diced (1-1.5 cups)
  • 4 garlic cloves, finely minced
  • 1/2 cup green pepper diced toasted
  • 1/2 cup roasted red pepper - either fresh or jarred
  • 1/2 cup hot cherry peppers, chopped
  • 1 cup dry white wine
  • 28 oz can of whole tomatoes - in puree (not water)
  • 1 lb uncooked rigatoni
  • 1/2 cup heavy whipping cream
  • 1 cup parmesan  cheese, grated (50 g)
  • salt and pepper to taste
  • 4 tbsp fresh Basil, 1/2 for the dish and 1/2 for garnish

Instructions
 

  • In a skillet over medium high heat brown the chicken in batches. You are looking for browning on each side. Adjust heat so that the flavor developing in the bottom of the pan (fond) doesn’t burn. When chicken is brown transfer to a bowl
  • Add onions to the skillet you browned the chicken in. Add a pinch of salt. If you didn’t adjust the heat while browning chicken you may need to do so now, so the crispy flavor bits (fond) don’t burn. Let the onion sit for a minute and then add a dash of wine to deglaze the bottom of the pan. You made need to continue to add dashes of wine, up to half a cup, throughout the process. Let the onions sweat without burning or caramelizing. Once the onions are cooked through add the garlic. Stir the garlic in and let cook for 1-2 minutes, making sure the bottom of the pan doesn’t burn.
  • Pour in the remainder of the wine and let reduce to about a 1/4 cup. 
  • Once the wine is finished reducing add in the green pepper. Give it a stir and let it nearly cook through. Once the green pepper is nearly cooked through add in the roasted red pepper and hot cherry peppers. Stir in and let sit for a few minutes to let flavor develop.
  • Add in the can of whole tomatoes. You can break up the tomatoes with your hands or with a potato masher. Pour in any excess puree. Give it a stir. If you haven’t turn your heat down to low or med low and let the sauce simmer. 
  • While the sauce simmers start your water boiling for the pasta. Salt the water generously so that it tastes like the sea. Once the water is at a boil, dump in the rigatoni and cook until al dente. Just before the pasta is cooked add a half cup of pasta water to your sauce and stir in. Remove pasta from heat and transfer to a colander. 
  • As the pasta drains and dries out a bit, individually add the butter, cream, and parmesan to the sauce allowing each new ingredient to incorporate before adding the next. Taste for seasoning. Add salt and pepper as needed.
  • Return your cooked rigatoni to the pot. Add the cooked chicken to the sauce. Give a stir. Then pour the sauce into the pot with the rigatoni. 
  • Give the rigatoni a stir. Add in 2 tbs of the fresh basil. Then gently stir the sauce until the rigatoni is well coated. Serve with parm and a little extra fresh basil.

Video

Keyword american, italian, new york

 

Cauliflower Pie – Toronto, ON, Canada

 

Cauliflower Pie

Carol David
Learn how to make Cauliflower Pie from Carol David, member and youth leader at Hope Lutheran Church in Toronto, ON, Canada
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Course Main Course, Side Dish
Cuisine American, Canadian

Ingredients
  

  • 1 head cauliflower
  • 4 potatoes
  • grated cheese (any kind you wish)
  • 1 tsp salt
  • 1 tsp roasted garlic
  • 1/4 cup butter
  • 3/4 cup 2% milk
  • 2 eggs

Instructions
 

  • Chop up cauliflower and four potatoes. Boil on stove top until potatoes and cauliflower are tender (about 20 minutes). 
  • Drain cauliflower and potatoes. 
  • Mix grated cheese, salt, pepper, garlic, butter, milk, and eggs.  
  • Fold potatoes and cauliflower into the cheese and milk mix. 
  • Place in casserole dish and bake in oven at 350 degrees for 30 minutes. 

Video

Keyword cauliflower, main course

 

Cacio e Pepe – New York City

 

Cacio e Pepe

Alfredo Ravelo
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1/4 cup freshly grated Parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp black pepper
  • 100 grams pasta

Instructions
 

  • Bring pot of water to boil. Be sure to add salt to the water.
  • Add pasta and cook over medium heat for about 12 minutes.
  • While pasta is cooking, add black pepper to frying pan over medium/high heat and toast until there is a strong pepper smell.
  • Add butter to the pan with pepper. Melt butter.
  • Add a spoonful of pasta water to the butter and pepper. Mix in pan.
  • Add pasta to the pan with the sauce and mix together.
  • Add one or two more spoonfuls of pasta water to the pasta.
  • Add the parmesan cheese and mix until cheese is melted
  • Serve on a warm plate and garnish with fresh pepper and parmesan cheese.

Video

Keyword italian, pasta

 

Fried green tomatoes – LWMS Southern Hills Circuit

 

Fried green tomatoes

LWMS Southern Hills Circuit
Print Recipe Pin Recipe
Cuisine American, Southern

Ingredients
  

  • 3 green tomatoes
  • 1.5 cups buttermilk
  • 2 eggs lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp self-rising flour
  • 2 cups vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups self-rising flour

Instructions
 

  • Wash and slice the tomatoes into ¼-inch slices.
  • In a medium-size bowl, mix the buttermilk and eggs.
  • Add ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of the flour. 
  • Place tomato slices in the buttermilk and egg mixture. Set aside to rest.
  • Preheat the oil in a heavy skillet or electric fryer to 350 degrees.
  • In a medium-size bowl, mix the remaining 1 ½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper. 
  • Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly.
  • Carefully place the tomato slices in the heated oil and fry until golden brown.
  • Turn them two or three times. Be careful not to crowd the tomatoes during frying.
  • Cook until crisp. Drain on paper towels. Serve immediately. 
Keyword american, southern