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 of a lure back then). What transpired was each of us taking turns cooking and hosting, bringing some of our favorite recipes to the table, many of which found their way into the Bible study. I discovered that cooking and eating together, in some strangely powerful way, helped us share more honestly, laugh more deeply and open up about how God was working in our hearts. To this day, nothing delights me more than fellowship over a meal.

Over the years I’ve heard from many of you who have cooked the recipes from the studies and shared them in your homes or churches. For the most part the feedback has been good – a few of you really don’t like cilantro, which I’ve noted. My wonderful publisher, Lifeway, and I thought it would be fun to give you a chance to add your recipes to the mix, especially since I quite frankly am running out of ideas. We’d absolutely love for you to be a part of this fun contest—who knows, several of us may be spearing our forks into one of your amazing creations one day soon. Check out the contest details below and scroll down to submit your recipe!
~ Kelly

Submission Guidelines:

–Recipes perfect for making and serving to small groups (or hosting Bible studies!

–Recipes must be original and not copyright

–Recipes must include mostly fresh and/or whole ingredients. (We’re trying to stay away from heavily processed or preserved items or things that can live in a can for more than 37 years.) For desserts, this is a little more challenging, but try to think on the healthier or whole-foods side of things. (Chocolate is absolutely a whole food.) Be creative!

–Please categorize your recipe as either a: main dish, side dish, salad, dessert, or miscellaneous/snack

–Please include (about) 3 sentences describing your recipe, its history and/or why it’s special to you.

Winners:

Winners will receive these fun prizes listed below and will be chosen at random and notified by email.
–1 Kelly Minter “What Love Is” Bible Study Leader Kit
–1 copy of Kelly’s new trade book “Wherever The River Runs”
–A handwritten note from Kelly
–Some winning recipes may be used in on of Kelly’s Bible studies or featured in future editions of “The Minter Kitchen” on The Lifeway Women Blog and Newsletter.

Rules & Regulations:

By entering today’s giveaway, you acknowledge the official promotion rules of Kelly Minter LLC, and LifeWay Christian Resources. This giveaway starts Tuesday, May 13, (5/13/14) at 12:01 AM and ends Friday, May 23rd (5/23/14) at 11:59 p.m. CST. You must be 18 to enter, and you may only enter once per category. The winner/s will be selected at random. Participation in contest and submission of each recipe gives LifeWay Christian Resources and Kelly Minter to print the recipe in publications or online. For questions about the rules and regulations of this giveaway, please contact Bethany Bordeaux at Kelly Minter, LLC, PO Box 41763, Nashville TN 37204. For our complete list of rules and regulations, you can CLICK HERE to read all “the fine print.”

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.

Now there are a zillion soup recipes out there: Butternut squash, bean and kale, tortilla, chicken noodle, vegetable, split pea, tomato basil, and so on. But if you really want to do any of these soups right, you’ve got to start with a good stock. If soup were an outfit, the stock would not be the belt, boots or dazzling hat – it would be the jeans. The very foundation for the whole shebang. Without great stock, you can’t have great soup. It’s that simple. And the great part is, you don’t have to spend a fortune on it. In fact, when you make your own chicken stock you should save money in the long run while getting a much healthier and flavorful product. Not to mention, your house will smell storybook charming.

Here’s how I’ve been making mine: First, if you’ve got a farmer’s market or local meat seller anywhere near you, ask your farmer for the parts of a chicken that are good for making stock. I know there are more appetizing things than asking for chicken parts, but this is where you save your money while still getting everything you need: necks, backs, legs, feet (I’ve never used feet myself, but I hear there’s a lot of gelatin in the feet). You can also use a whole chicken if you want, just make sure you take the meat off the chicken right after it’s cooked so you don’t dry your meat out. Then you can throw your carcass back in the stock pot. (I prefer to use local, free-range chickens that have fed off the land, rather than processed ones because I think you get much healthier meat.)

Directions: Pour 4-5 quarts of water into a good-sized stock pot. I use filtered water since so much of your soup is made up of water. Throw your chicken parts into the water. The last few times I’ve thrown in two backs that my farmer sold me at the farmer’s market for about a dollar a piece. Then toss in carrots, celery, and a large yellow onion (mirepoix). You can coarsely chop these vegetables – no need to spend much time here as you’re only using the vegetables for flavor. I also love to use fresh cloves of garlic and parsley. Once everything is thrown into your stockpot, bring everything to a boil and let vigorously boil until the meat is falling off the bone. (If you’re using a whole chicken and want to save your meat, make sure you take the chicken out when the meat is cooked, carve your meat off, and then return what’s left to the stockpot). If you’re using chicken parts you probably won’t want to use the meat so don’t worry about taking the chicken out and saving the meat – the whole thing can stay in the whole time.

I then add approx two tablespoons of fresh sea salt, but regular salt will work great; one teaspoon cumin; one teaspoon coriander; at least a teaspoon of pepper; a sprinkle of garlic powder. The first few minutes of the rapid boil is when you’ll see a lot of “scum” rise to the top. I keep a spoon and small bowl on hand so I can scrape the scum off and put it in the bowl to later be tossed outside. After the meat starts falling off the bone (1-2 hours), I reduce my stock to a simmer and let it continue anywhere from 2-6 hours. I don’t put a lid on my stock so it can thicken and reduce to a greater intensity. If you’re looking for a lighter colored, less intense stock, keep the lid on. I do occasionally add water if I think I’ve got lots of time to let the stock simmer, stretching all my ingredients a bit more.

When you’re ready to remove your stock from the stove, turn your oven off and let the stock cool. There are other more sophisticated ways to do this, but I get a large colander and simply pour everything from my stock pot through the colander and into a bowl so I’m left with nothing but liquid stock (vegetables, meat and bones should be left in strainer). I then transfer my stock to the refrigerator and let sit for several hours until the stock has congealed (It should be very jelly-like). You’ll see a white layer on top which is the fat. Simply scrape that off and discard. Everything else is pure stock and can be refrigerated for 2-3 days or frozen for much longer.

You will love the way homemade stock makes your soups taste, you’ll love having it on hand in your fridge/freezer, and you’ll love the health benefits, as the gelatin from chicken bones is high in protein and full of nutrients you won’t get in a box or can. If you’ve got other ways of making homemade stock, or some good tips, leave a comment. I’m sure everyone will benefit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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:

Ingredients:
1/2 stick butter
1 cup brown sugar
2 teaspoons cinnamon
7 Eggs
1 1/2 cups milk
Egg Bread (or Italian Sweet Bread)

Directions:
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…

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.

INGREDIENTS
2 tablespoons extra-virgin olive oil
1 bunch of asparagus (8-10 depending on thikness)
1 1/2 cups farro (10 ounces)
1/4 cup dry white wine
3 cups water
1/2 cup plain yogurt
1/4 cup freshly grated Parmesan cheese (fresh if possible) 2 teaspoons butter
Salt and freshly ground pepper

1. In a large saucepan, heat the olive oil. Slice the asparagus in approximately 1 inch lengths. Slice them diagonally for presentation. Cook the cut asparagus over moderate heat, stirring occasionally until slightly softened (not mushy), about 5 minutes. Add the farro and cook for 1 minute, stirring to coat it with the oil. Add the wine and cook, stirring until it is absorbed, about 2 minutes.

2. Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total. If you have a friend who wants to come over and talk, this is a great time for chatting, because there’s little else you can do while stirring.

3. Stir in the yogurt, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper and serve. (note: you can use vegetable or chicken broth instead of the water for even more flavor – or use half stock/half water. As well, chopped walnuts taste great in this dish).

4. Serve alongside Salmon and perhaps a side of Broccoli or another green vegetable.

Feel free to comment below if you’ve got any great recipe ideas, especially if you’ve used farro in any other creative ways!