Have you met, St. Hildegard?

Photo by Melissa Bishop

If you have been wanting to begin your own journey toward improved health through nutrition, essential oils, and stones/crystals I highly recommend procuring a copy of this book for your health and wellness library.

This book is chock-full of recipes, explanations, and lists of healing foods and spices.

I have made some of the recipes. They are delicious! Think about what WOULD have been available at that moment in time. what could they have grown and preserved? What spices did they have access to thanks to trade ships bringing spices to them from the tropics? Seasonal eating took on a whole new meaning. Although they had spices and foods available to them that perhaps their parents and/or grandparents did not have access to, they still did not have refrigerated shipping, processed foods, etc. that we have today. Without refrigeration, preservation of foods, how spices and herbs were dried, bottled, make into infusions, etc. at that time are different, but not totally alien, to our way of preserving herbs and turning them into useful tools for improved health and wellness.

St. Hildegard thought highly of chestnuts and certain spices such as; nutmeg, cinnamon, cloves, to name a few. She even has curry blends which do not contain any peppers which seem to be how much of today’s curries are prepared. I personally cannot eat peppers. her spice blends which do not use peppers or paprika (made from peppers) are of special interest to me, and other people who suffer when they eat peppers or the spices derived from peppers.

Since many herbs and spices can be enjoyed in food through cooking and infusion into wines and vinegar, it makes sense to become better at cooking if you; hardly, if ever, step into your kitchen unless it’s to toss out the take-out containers used to transport dinner to your door.

YOU CAN DO THIS! You can learn how to cook. You can learn about spices and herbs and how to use them in cooking, preserving, wine infusions, etc.

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I will be covering more of this in upcoming blog posts and Youtube videos.


A little bloggy…

Housekeeping Memes
  1. I discovered some timeline issues within the story from the book chapters I had been posting. yeah, I know. therefore, no book chapters until I get this ball of yarn untangled! If ever.
  2. Reading Orthodox stuff is hard. Like… super hard. Even when you’re just reading someone’s biography you can run into some meaty things you need to chew 100 times before moving along. What does this mean for you who are blessedly reading Elder Thaddeus with me? It means that there is going to be a slight delay in getting started. HOWEVER; some of the points we will see repeated in his book are: acquiring a spirit of; peace, prayer, and love towards one another. These are a good head start/sneak peak at what you can expect from his book.
  3. I want a dog. (Not at all blog related up I’m putting it out there anyway.) I have never owned my own dog. Cat? yes. But not a dog. Sigh. Maybe when I get to heaven?
  4. I’m not dieting or working out right now and it shows. If someone were to ask me what my favorite food is right now it would be…
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SUGAR!

5. I made cream soda vanilla ice cream floats this afternoon for dessert. I regret nothing.

I think this is all for now. I hope you are all well. Let me know if you need prayer. All comments must be cleared and approved for posting. This means that no comment that contains a prayer request will be seen by eyes other than mine… and our guardians angels, Jesus, Holy Spirit, God, saints, you know… the usual crowd.


Breakfast casserole recipe

Despite the intermittent fasting trend, our busy lives, keto, carnivore, vegan, etc. I still believe in the importance of breakfast. Not smoothies. Smoothies are not real food. No one ever needs to eat a vegetable and smoothies are just the worst. The only thing worse than vegetable sis liquified vegetables. I’m not an invalid… yet, I will take my food straight up and with butter & meat thank you very much.

politics bill gates Memes & GIFs - Imgflip
Bill Gates is just a bored, rich man. Why should he be allowed to control our food supply? Answer: he should not have that much power just because he has money. This is not democracy.

I will continue to eat real meat for as long as it is available. To that end, here is a tasty breakfast casserole that is easy enough to cook that pretty much anyone should be able to make it.

Ingredients:

1 – 12 oz tube of Farmer John pork sausage (cooked- fry it up in a skillet, drain and set aside)

1 bag of Simply potato hashbrowns any flavor (divide bag in half and use the reduced amount unless cooking for a crowd) I precooked mine a bit in the microwave oven before putting them in the casserole dish. Five to six minutes if frozen 3-5 if not frozen.

5-6 mushrooms cleaned and sliced (I cooked these in the Instant pot on the ‘saute” setting after I cooked the sausage the same way.

4 eggs

a splash of 1/2 & 1/2

1/2 a block of gouda cheese shredded (or some bagged shredded cheese it doesn’t matter what you use).

Seasonings; a tsp of dried rubbed sage, about 1-2 tsp of dried onions (you can use chopped fresh onion but then you have the tears and another ingredient to cook.

Fry up the sausage in whatever way suits you best. I used my Instant pot on saute’. Set it aside to drain in a separate dish. use your fry method to cook up the mushrooms. You can either use the mushrooms as a layer or cook them into the sausage. It does not matter. At this point I add in my spices; garlic powder, dried onions, sage, etc.

While all of this is going on, I heated up the hashbrowns in the microwave and prepared the other ingredients.

Crack the eggs into a bowl and add a splash of 1/2 and 1/2. About 1-2 table spoons. Mix it all together with a fork and set aside while you grate your cheese if needed. Once everything is cooked that needs to be cooked it is time to assemble your casserole.

I sprayed my casserole dish with non-stick spray. You can butter yours with real butter if you wish. Just do something to the dish so that the food will not stick.

First in is the layer of hashbrowns. Spread them out on the bottom of the pan and flatten them with the back of the spoon or use a spatula. You’re not trying to mash them, just make them flat and even in height.

Next layer is the sausage and mushrooms. layer those out like the hashbrowns. Nice and flat and even. Top it all off with the cheese and then pour the egg and milk mixture over the whole lot allowing a bit of time for the mixture to seep down into the other ingredients. I maneuvered a fork in between it all there and there to give extra room for the mixture to seep down then I covered the holes back up and smoothed it all out.

Back in the preheated oven at 375 until done. About 25-35 minutes but keep an eye on it so that it does not burn.

When the edges of the casserole have pulled away from the sides of the pan a bit and it is golden brown on the edges and no longer runny in the center, it is ready to be removed from the oven.

Set the casserole dish on either your stove top or a heat proof trivet or tray. I use cookie cooling racks. Let it cool a bit to finish cooking and solidifying. You don’t want to cut into it and have it run everywhere.

Finish up whatever needs finishing. You can cut some fruit to serve with this or make some toast. We just ate the casserole with fresh, hot coffee to drink.

Now comes the important part: sit down and eat this with your husband and/or family. Even if it is just you, sit down and eat this wonderful food you made. Put it on a pretty plate and use real silverware, a cloth napkin, etc. Do it up right. Treat yourself well. You work hard. It’s ok to enjoy the fruits (or breakfast casserole as it were) of your labor.

Top tip: clean up as you go. After you have cracked your eggs and used the cheese and 1/2 and 1/2, put it back into the fridge. Wipe up spills. Toss trash into the trash bin. Put composting items in that bin. When you are finished eating put the left overs into a proper container or baggie and put those into the fridge to be eaten later. You do not need to make a fresh meal for every meal. Left overs are perfectly ok to eat.


Ramen in an Instant Pot

I have two appliances in my kitchen that have changed my life. One is my air-fryer, the other is my Instant Pot.

I watched a video a few weeks ago of a woman cooking ramen in a tiny Instant Pot. She was advertising a mini Instant Pot designed for use at your desk or when traveling.

I had always just added hot water from my electric tea kettle to the dry ingredients and then if they cooled off before I had a chance to eat them I would re-heat them in the microwave. Bland and boring, I could not understand why they were so revered by and entire nation. So revered in fact that Ramen noodles had been voted the most life changing invention ever for the nation of Japan (based on a 1958 survey.).

In the video I watched, this woman added cheese, eggs, and meat to the pot of noodles prior to cooking. I almost fell off my chair. Why? Why had I not thought to do the same? To me it was just a quick snack of re-hydrated noodles. To her it was a creative endeavor, one she had learned from her father. .

In this pot, I have added, Swiss cheese and ham. No eggs this time. I love eggs poached in my Instant Pot with my noodles. Hubby… not so much.

Deli sliced ham, Swiss cheese and frozen corn have been added to the pot. Photo is of the noodles prior to cooking.

Remove noodles and seasoning packet from the package of Ramen. Break up noodles a bit so that they fit into the pot but not so much so that they turn into dust (unless that is how you like your Ramen then go for it.). Open up the spice packets and add their contents to the pot along with all of the other ingredients you want to eat. Fill the pot with water, just enough to cover the noodles/ingredients or slightly more for additional broth. The more water you add the more diluted your spices will become. I prefer less broth.

This is what it looks like right after being cooked.

After filling the pot to desired water level, put the lid on and cook your noodles. I use the broth setting and usually only for a few minutes. The broth setting allows me to adjust the cooking time. If you are using cooked meat the setting is shorter, 5-7 minutes. Just enough time to re-hydrate the noodles and heat up the meat. If you are using frozen vegetables or raw meat, you might want to add on a minute or two to the cooking time but keep in mind this is pressure cooking and there is a risk of over cooking everything and ending up with mush.

Things to add to your Ramen; eggs, vegetables (fresh and frozen) meat or no meat if you are doing The Fast, cheese; either place cheese into the pot with the other ingredients prior to cooking or after cooking (I like to do both.), adding cheese prior to cooking creates a creamy broth. Adding cheese after cooking lends texture.), extra seasoning packets if you have them.

The finished meal plated up.

In just a few minutes you can have a delicious, hot meal.

Ramen cooked in an Instant Pot is my new comfort food. What odd food item have you cooked in your Instant Pot.