Friday, 26 May 2017

Curried Squash Soup Vegan

This soup is based on Curried Squash and Apple Soup from the free Milk calendar January 2014 and over the intervening years we have made this soup our own. 

  • 2 tablespoons olive oil
  • 1 chopped onion
  • 4 cloves garlic minced
  • 3 cups vegetable broth
  • 3 teaspoons curry powder
  • 6 cups of cooked mashed squash
  • 4 apples peeled and chopped
  • 3 carrots
  • 2 cups warmed almond milk
  • Salt and pepper to taste

  1. In a large pot add olive oil and sauté onion and garlic
  2. To this add the vegetable broth, curry power, squash, apple, and carrots and cook for until carrots are soft
  3. Blend until smooth being careful not to burn yourself, we used an immersion blender.
  4. Add the warmed milk, salt and pepper to taste


From Our Table to Yours
Grandma Snyder

©2013-2017 twosnydergirls

Tuesday, 23 May 2017

Friday, 19 May 2017

Caramel Bread Pudding

The smell of hot caramel sauce fills the house on a cold wet May Saturday.  Supper tonight is Caramel Bread Pudding a recipe found in Great Grandma Myrtle's  recipe box and it has become our family’s favourite. 

As Grandpa Snyder eats his bread pudding his reminisces about his mother making bread pudding with fruit on the bottom.  This particular recipe will lend itself to apples, we will try this next week.

Grandpa had his with ice cream, Ruth with milk and I enjoyed as it is so moist and sweet we hope you enjoy this recipe as much as we do.

We are so glad we did not toss the envelopes, boxes and small ringed binders of hand written recipes found among the belonging of mother’s and aunts.  They full of memories and a great way make new ones.

Caramel Bread Pudding
  • 6 slices of cinnamon raisin bread buttered on both sides
  • 1 cup well-packed brown sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon mace
  • 1 ½ teaspoons finely grated orange peel
  • Pinch of salt
  • 4 eggs
  • 1 ½ cups milks
  • ½ teaspoon vanilla

  1. Preheat your oven to 375 degrees F.
  2. Cut the buttered bread slices and cut into 1 inch squares set aside
  3. In a large bowl mix together brown sugar, nutmeg, mace, and salt
  4. Add the bread cubes to the brown sugar and toss until bread is coated
  5. Spread the bread cubes evenly in a greased baking dish
  6. In another bowl beat together eggs, milk and vanilla
  7. Pour the milk and eggs over the bread
  8. Cover the baking dish with tin foil and bake for 30 minutes
  9. Remove the tin foil and return to the oven for 15 minutes more or until a knife inserted comes out clean
  10. Serve warm.

Note:  the original recipe was made in a double boiler on top of a wood stoves and cooks for 1 hours – stir often.

From Our Table to Yours
Grandma Snyder

©2013 – 2017 twosnydergirls

Sunday, 14 May 2017

Do Not Let Your Heart Be Troubled

Faith has become the touchstone of our 2017 spiritual journey and this week’s lectionary reading advanced our understanding of faith by revealing the foundation of all faith, God’s faith in us, his creation.

Faith in humanity, in you and me to be able to love unconditionally, to be part of God’s plan for creation by bringing peace and justice to the world around us.

Does God need to have faith in humanity?   

Psalm 31:16 sets out that we are saved because God’s love is faithful. 

We were created with free will, the ability to create independent futures for ourselves the ability to hate, to destroy, to choose to ignore, to reject God’s love.  

Despite this God is faithful, loving us unconditionally believing always in our ability to know him and to act on our capacity for love unconditionally.

It is because of God's faith in us and his faithfulness in offering us unconditional that  we become lost in his love.

 That we can know without seeing and in stillness of our souls find faith in his love for us, our forgiveness in Christ and our redemption for eternity.

Thus it is that we can know in our hearts all is well for we are loved!

Grandma Snyder
©2013-2017 twosnydergirls

Lectionary readings Act 7:55-60; Psalm 31:1-5, 15-16; 1 Peter 2:2-10; John 14:1-14.

Friday, 12 May 2017

Tomato Chicken Over Savory Cornmeal

Travelling in the south this year we were often served a thickened stew poured over a savory cornmeal cake.  We so enjoyed these meals that once back in Canada we set about making our own recipe. 

This is a great way to stretch a meal or way to use leftovers.  The cornmeal changes the flavour and brightens up leftovers.

Many of the dishes we were served featured poultry in a thick white gravy, rich in butter and milk.  We wanted less calories and more health benefits thus we started with a tomato base and to this we added vegetables and two chicken breasts.

Tomato Chicken over Savory Cornmeal
  • 2 boneless chicken breasts cut into bite size pieces
  • 1 Tablespoon olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 4 cups of broth (chicken, mushroom or vegetable which ever you have on hand)
  • 2 cups finely chopped tomatoes (do not drain the juice)
  • 1/3 cup lemon juice
  • 3 cups frozen peas
  • 1 can mushroom pieces
  • 2 teaspoons soya sauce
  • cornstarch

Savory Cornmeal Cake:
  • ¼ cup of shortening
  • 1 cup cornmeal (we enjoy a medium ground meal)
  • 1 cup flour
  • 1 tablespoon baking power
  • 1 ½ teaspoon maple syrup or honey
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup milk

Tomato Chicken stew
  1. Chop the chicken, onion and garlic
  2. In a frying pan sauté the above until the chicken is cooked
  3. In a soup pot place the sautéed chicken mixture
  4. To this add the broth, tomatoes, lemon juice and soya sauce.
  5. Simmer on low for 2 hours (this can also be made in a slow cooker)
  6. Once the chicken pieces are tender
  7. Add to the soup pot the frozen peas, and mushroom pieces simmer for another 10 minutes.
  8. Thicken the stew with cornstarch the amount is dependent on how you like your stew.

Savory Cornmeal Cake
  1. Grease an 8 x 8-inch baking dish
  2. Preheat the oven to 425 degrees F.
  3. Melt shortening and set aside 
  4. Sift together all of the dry ingredient
  5. In a separate bowl combined all wet ingredients include the shortening
  6. Incorporate the dry into the wet and pour into the baking dish
  7. Bake for 20 minutes
  8. Cut the cake into the number of people you are serving 6 to 8 pieces
  9. Plate the cornmeal and pour the Tomato Chicken stew on top.

From Our Table to Yours

Grandma Snyder

©2013-2017 twosnydergirls

Curried Squash Soup Vegan

This soup is based on Curried Squash and Apple Soup from the free Milk calendar January 2014 and over the intervening years we have ma...