Are you ready for the next meal?

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I’ve been on a hiatus both on this blog and in life in sorts parenting is a couple of full time jobs in and of itself and we now have three and our third is our first daycare baby so my hiatus is over and I’m as ready as I’ve ever been likely a lot less than I’ll soon be to share the lessons of this incredible life with all of you. I’ll be sharing through recipes and tips on this blog once a week, possibly more. You can look forward to #whatscookingsundays coming to your media device every Sunday.

Peace Love and Joy

Megaciph

Cherry Apricot 🥧 Pie

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Homemade Delicious

Filling:

7 apricots halved and pitted
6 Cups cherries, halved and pitted
1/4 Cup sugar
2 Tbs Xanthan Gum
1 Tbs lemon juice
Mix all ingredients and store at least one hour or overnight in airtight container in fridge

Crust:

1 Cup flour
1/2 Cup butter cut into 16 small blocks
Pinch of salt
1 Tbs sugar
Cut butter into flour until mixture resembles small peas (course crumbles). Stir in salt and sugar. Slowly add cold water 1Tbs at a time until mixture can form a dough ball. Slowly rolling ball around in bowl until all dough collects. Roll dough out into lightly floured surface and using a rolling pin flatten and roll until 1/8 inch thick and working quickly roll around a floured rolling pin and unroll onto pie plate. Bake in 375° oven for 10 minutes. Make another dough ball for pie topping. Fill prepared mixture into baked pie crust and cover with second crust. Bake all together for 45 minutes on middle rack. Remove from oven and brush top with eggwash, then place back in oven on top rack and bake additional 20 minutes or until color is where you like it.

Allow to cool at least 20 minutes (it’ll still be hot) and enjoy or cool until the next day (recommended)

Bon appetit

Megaciph

Spinach artichoke dip

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Seriously delicious and creamy (vegans just substitute your favorite substitutes for the cheese) eat on crackers, sliced cucumbers or baguette

This has already been chopped, sautéed with garlic and olive oil and mixed with artichokes and cheeses using a hand mixer

Now spooned into baking dish

Topped with aged gouda and Manchego cheese

After baking at 375 for 30 minutes on upper middle rack

Ingredients:

  • 1 pound spinach cleaned & chopped
  • 1 clove garlic minced
  • 2 Tbs olive oil
  • Drizzle lemon juice
  • 1 14 Oz can artichoke hearts
  • 1 Cup shredded Manchego cheese
  • 1/2 Cup shredded aged gouda
  • 1 Lb goat cheese
  • Drizzle of your favorite mustard

Directions:

  1. Heat olive oil in non stick skillet on medium low heat
  2. Add minced garlic until aromatics hit your nose
  3. Add chopped spinach and continually stir gently until all spinach is softened and bitter smell has gone
  4. Drizzle lemon juice on spinach and transfer to strainer to allow excess liquid to drain off
  5. Drain and quarter artichoke hearts
  6. Place artichoke and spinach in large mixing bowl
  7. Add goat cheese and half of the shredded cheeses to bowl with teaspoon of your favorite mustard
  8. Mix with a hand mixer on high until well blended
  9. Place into baking dish and spread evenly
  10. Use remaining shredded cheese to top evenly
  11. Bake at 375° for 30 minutes

Enjoy warm with favorite fresh raw veggies, crackers or warm buttered bread

Bon Apetit

Megaciph

http://www.megaciph.com

Tropical berry crunch bowl

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Soak Chia seeds in cranberry juice overnight. I filled an airtight container with about a half inch of Chia seeds and covered them with about an inch of Knudsen brand pure cranberry juice. This morning I spooned that Chia mixture into my bowl, topped it chopped fresh banana, chopped tropical fruit medley, local honey, raw almonds and pine nuts. Detox and feel full for hours with this satisfying, vegan breakfast bowl. Enjoy with your favorite morning beverage. Please buy organic whenever possible; it’s better for our planet and your body. 

Bon Apetit

PS I added a spoon or two of goat yogurt for the boys (not that I think this is necessary)