If I could distill my perfect night, it would include being around the dinner table with family and friends, eating something homemade. In homage to a hearty winter 15 Bean Soup that my mom recently served me, here’s 15 things I’ve learned about life around the table. (Recipe provided at the bottom… Read More
The Minter Kitchen Recipe Contest When I wrote my first Bible study, No Other gods, I needed a few girls to give me feedback on the study. I figured there was a better chance of them accepting if I lured them with dinner (which I’m not so sure was much… Read More
Okay gang. It’s fall and if your region of the country is cooperating there should be burnt colored leaves sailing to the ground on the wings of a chilly breeze. You should have had your first pumpkin spice latte. A bite of something orange. Hopefully you’ve pulled out recipes with award-winning appearances from some of autumn’s all-stars like nutmeg and cinnamon. And if you’re anything like me, despite the unseasonably warm weather, you’ve started making soup. In my opinion, at the pinnacle of pumpkin patches, hayrides, and brisk morning walks perches soup in all its glory.
Alright, I missed the recipe of the month in March because I got a little overwhelmed writing this book on the Christian virtues. It’s due soon, actually tomorrow, though I don’t think I’m going to quite make it – especially if I keep doing things like blog about French toast. Will let you know how it goes… Again, thank you all so much for your very helpful comments on the blog regarding the book a few months ago. They were very helpful. Alright, onto the French toast!
This is what all the people gathered around my table are eating on Easter morning. My dear friend, April, whipped it up the night before, and I’m telling you, this dish will make you a hero in your family, neighborhood, social network – wherever you need hero status. Here’s the recipe:
1/2 stick butter
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 cups milk
Egg Bread (or Italian Sweet Bread)
Put 1/2 stick butter and 1 cup brown sugar and 2 teaspoons in bottom of 13×9 inch pan and put in oven until butter is melted. Take out of oven and mix all three ingredients together until you have a nice glaze covering the bottom of the pan. Place thick slices (1.5 inch ea.) of Egg Bread (or bread of your choice) over the glaze covering the entire dish (just one layer). Then whisk 7 eggs and 1-1/2 cups of milk together in bowl. Once whisked, pour over the bread slices in the pan. Cover and put in fridge overnight. Wake up the next morning, preheat your oven to 350 while get your coffee on… Then bake uncovered for 45 minutes.
Super easy. Delicious. Not healthy, but great for the psyche!
Hope you all are enjoying spring. Thanks for the prayers regarding this book. More to come soon… View Post
A couple weekends ago I brunched at one of my favorite french cafés in Nashville. The chef was fresh out of her steel-cut oatmeal, leaving me to forage through the menu for more exotic fare. I ended up stepping way out on the wild side – what other options do you have when the oatmeal is gone? And ordered the Farrosotto. Next to the name in funky script were the listed ingredients: Mushrooms. I’d heard of them. Butternut squash, butter; check, check. But when I came across the word ‘farro’, I had to involve the waitress. She described it as an ancient grain that is similar to barley and spelt, yet has its own distinct rich and nutty flavor. It was calling out to me in a desperate little voice from the menu, Give me a chance! Give me a chance! And a well-deserving chance it got, hence, the following recipe: (please note this a different recipe from the restaurant’s, but great nonetheless. I made if for myself the other night. Would go amazing with salmon). Note: You can find farro at Whole Foods and online. Comment if you can find it at other brick and mortar stores. Click the title for the rest… View Post