Posts made in December, 2012

Winter Garden and Prosperity Soup

Posted by on Dec 31, 2012 in Daniel Fast Recipes | 0 comments

Winter Garden and Prosperity Soup



Happy New Year, everyone!

The tradition of finding luck in a pot of black-eyed peas is an old one.

Contrary to most information black-eyed peas don't need to be soaked before cooking.

If you are looking for a comfort soup full of deliciousness and black-eyed peas this is the one!








Since dishes containing black-eyed peas have Southern roots-- most include collard greens.








These beautiful greens are outside in the garden so I used Swiss Chard.








Cover the rinsed beans with 3 cups of water.  Toss in bay leaves and two cloves of garlic.

They will cook beautifully in the blink of an eye.



Remove the leaves and smash the garlic on the side of the pan.  Never salt beans until the last 5 minutes or so.  This allows the beans to remain tender.



Honestly, I could have stopped and eaten these cuties just like they were.




Prep the vegetables.  Saute the chopped onion, celery ( I used the leaves too), carrot, and pepper squares in olive oil until softened.




I  added salt and pepper; then popped the lid on the Dutch oven and turned the flame to low while I prepped the thyme and chard. This allows the vegetables to sweat for a few minutes.








Remove the tough center stem.








Add the thyme.








Stir in the tomatoes.








Now the black-eyed beauties and their cooking  liquid go in with another 2-3 cups of water.

If you like a thinner soup add more--

Put the lid back on and let the soup simmer another 20 minutes or so








before adding all the cash to mingle with the coins for a few more minutes.

Finish the soup with a tablespoon of red wine vinegar and adjust the seasonings.

May this delicious bowl of soup nourish you as we launch The Daniel Fast.

 MP and I send love --and along with you--

look forward to 2013 where prosperity and new blessings abound.

Black-eyed Pea Soup with Greens


  • Beans:
  • 1 cup dried black-eyed peas, rinsed
  • 2 bay leaves
  • 2 cloves garlic, peeled and left whole
  • 3 cups water
  • 1 teaspoon kosher salt
  • Soup:
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, cubed
  • 1 (15 ounce) can diced tomatoes
  • fresh thyme
  • Kosher salt and pepper to taste
  • 4 cups loosely packed greens, (collard, chard Kale etc.) rinsed well, thick stems removed, sliced
  • cooked black-eyed peas including the cooking water
  • 2 cups water
  • 1 Tablespoon red wine vinegar


  1. In a medium saucepan, combine black-eyed peas, bay leaves, garlic and water. Bring to a boil, cover, reduce heat and let simmer for about 25 minutes or until the peas are almost tender. Add salt and cook another 5 minutes. Discard the bay leaves and smash the garlic against the side of the pan and incorporate into the beans.
  2. While the black-eyed peas cook, heat the olive oil in a large pan or Dutch oven. Stir in onion, celery, carrots and bell pepper, sauté until softened. Add pinch of salt and pepper, cover and let the vegetables sweat over low heat for 5 minutes. Stir in fresh thyme-pulled from a few sprigs-the tomatoes, black-eyed peas and their cooking water, then 2-3 cups water. Cover and bring to a boil. Reduce heat, let simmer for about 25 minutes or until the black-eyed peas are fully cooked; stir in the sliced greens and cook 5 more minutes. Stir in red wine vinegar and adjust seasonings.
  3. Serves 4-6
  4. © Copyright 2012 Peggy Barrett Lunde
  5. All Rights Reserved







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Lucky for me…

Posted by on Dec 28, 2012 in Links, Pasta | 3 comments

Lucky for me…



On the day before Christmas, Ree Drummond, The Pioneer Woman dropped by via her blog to describe some of her favorite food moments.  In delectable fashion, she wrote about Olive Cheese Bread.




I was enthralled.

I had nearly all the cast of characters present.

There has been a bucket of mixed olives chilling in my refrigerator for a while.

A block of Mozzarella needed to be used because The Fast is coming.

Ree used Monterey Jack cheese.

Of course MP was happy to pit the olives and go the  market to fetch me a "bottom-of-the-totem-pole FOIL BAG French bread from the grocery store".

I manufactured the olive and cheese mixture and assembled the loaves.

About 30 minutes before I served dinner I baked this bread.

My family swooned and gobbled it up!



I didn't have time to photograph the steps--just the bread as it emerged soft, salty, olive-y and crunchy from the oven.




It found a home nestled behind








Britton's Cesar Salad,








Roasted Pork  Paddles with Apple Cider Gravy,







Dolly Cabbages, and






Potatoes au Gratin.








One more indulgence --just one.  Say Bye, bye to 2012 and eat this bread!


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Boxing Day

Posted by on Dec 26, 2012 in Holiday | 1 comment

The day after Christmas.








The day after too much food.






The day to rest.

The day to savor family and share traditions.

 Merry Blessings!

Christmas Pecan Pull Apart


  • ½ cup butter
  • ½ cup brown sugar
  • 1 cup whole pecans
  • 1 package (2 dozen) frozen white dinner rolls; such as Bridgeford
  • ½ cup melted butter
  • ½ cup granulated sugar
  • 3 Tablespoons cinnamon


  1. Oil the bottom and sides of a Bundt or angel food cake pan.
  2. In a small saucepan, melt together ½ cup butter, brown sugar and stir in nuts. Pour the melted butter and nut mixture into Bundt pan.
  3. Meanwhile combine the remaining melted butter, granulated sugar and cinnamon in a medium bowl. Separate and coat each roll in sugar mixture and layer rolls into prepared Bundt pan; cover loosely and let rise overnight in the refrigerator.
  4. Remove from refrigerator and preheat oven to 350 degrees F. Bake 25-30 minutes. Cool 15 minutes before Inverting pan onto a serving plate.
  5. --from Jill Lewis via Britton Lunde

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Welcoming the Baby

Posted by on Dec 24, 2012 in New | 0 comments

Jesus spoke to the people once more and said,

“I am the light of the world. If you follow me, you won’t have to walk in darkness,

because you will have the light that leads to life.”

John 8:12 NLT

Our Jesus stands at the gate…he consoles the broken hearted.  He is there --a tall guard— standing between darkness and light.

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Starlight Starbright…

Posted by on Dec 21, 2012 in New | 5 comments

Starlight Starbright…



I admire those who craft.

It isn't one of my gifts...although--





When I was young mother I attempted to be one of those skilled artisan moms.

How to Make Christmas Mice Ornaments or Present Toppers

On one occasion I made gray corduroy "mice” with black beady eyes and  a candy cane tail for everyone in Gray's classroom.











I created (tongue in cheek) this lovely Cranberry Topiary on a snowy day in Montana-- inspired by Clinton's Craft Corner.

I record ABC's The Chew to watch while the belt on the treadmill goes round and round.

Clinton's Peppermint Candy Serving Tray looked like a perfect craft for me--

I have what it takes.

-A cookie sheet
-Parchment paper
-An oven

Heat your oven to 350 degrees F.








I drew a circle the size of a cake stand on parchment paper.

Arrange the mints on the parchment paper lined cookie sheet. The mints should be roughly ¼ inch apart, leaving some extra room on the sides for melting.

Bake it for approximately 5-7 minutes.

Slip the baking sheet into the oven. It took exactly 7 minutes.








Proud Peppermint crafting moment!

I sent MP back to the store for more mints.














Let's Craft!



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