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Showing posts from June, 2011

Peking Chicken & Peas

Our rainy, dreary, barely-there Spring has given way to Summer and the garden is starting to take notice.   This is the time of year that demands I be most creative about our menu in order to use up all the produce and ensure that we never, ever have a backlog of zucchini (I regard zucchini with the same fearful respect as Mogwai).  Dinner time a few days ago found me with a whole bunch of fresh snow and sugar snap peas on my hands, so I made a stir fry, one of our favorite meals to let the veggies really shine.

If you are accustomed to Chinese takeout, the following recipe may taste under-salted and under-sweetened to you, but I'd encourage trying it.  When we first started cooking Chinese at home it took some time for our palates to adjust, but now we prefer what comes out of this wok to what comes out of any Chinese restaurant in our area.

Peking Chicken & Peas

1 tsp. each cornstarch, soy sauce, and rice wine
1 lb. boneless, skinless chicken breasts, cut in bite-sized pieces

Peanut Butter Mousse Torte

Cooking and baking are dangerous hobbies.  One, because there are actually a lot of pointy and sharp things in my kitchen.  I don't do well with pointy things.  I actually passed out after cutting my thumb in sculpture class once.  The wound required no more than a band-aid, but in my head I was convinced I was down a digit for sure. While unconscious I hallucinated about colorful monkeys and eventually came to in my very alarmed teacher's lap.  So....not good with pointy things. There's that.  There's also the deliciousness. There are things out there full of flour, sugar, and butter and they are fun to make and fun to eat.  But if you eat as your hobby you have to rename your website Egg & Reinforced Iron Crossbeam.  And that doesn't have the same ring, does it?

My husband is blessed with one of those (unfair) amazing metabolisms that allows him to look like a cross country runner no matter what he eats.  Now, between the two of us, he is the one more likely …

Crock-Pot Pulled Chicken

This is quintessential summertime fare: pulled BBQ chicken sandwiches, fresh green beans, corn on the cob. A yummy, low-fuss meal for when the temperature is high and your energy level is low.  Cooking in the crock-pot means you don't have to fire up your oven, and dinner's ready when you come back from a day at the beach (or work, or the dentist, or...).  All that's left to do is slice some fresh rolls and cook some veggies. You know what to do from there!  Nom nom.

Crock-Pot Pulled Chicken (I've had this recipe for some time and don't remember the original source, sorry!)

6 chicken breasts (2-3 pounds of chicken)

1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 1/2 teaspoons red hot pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1. Combine all ingredients for the sauce in medium bowl.
2. Add the chicken to the crock pot and pour the sau…

Deep Dish Chocolate Chip Cookie

Do you like warm chocolate chip cookies?  I've decided this question is my new personal gom jabbar*.  Because really, what sort of a person doesn't like warm chocolate chip cookies?

I attended a private elementary school.  I have few distinct memories from my years there, but one of them is of being one of the last two people standing during a spelling bee, and losing on the word helicoptorhelicopter.  Another is of going through the lunch line and claiming a plate with a steaming hot chocolate chip cookie.  Those cookies were soft and gooey, just barely cooked in the middle, big enough to fill the plate and even hang over the edge a little, and cost 85 cents.  Typically you'd go through the line once, get your lunch, and sit down to eat it, rising and going through the line a second time when everyone else had been served lunch to get dessert.   Then your classmates would watch with envy while you paid and returned to your seat to enjoy the lunch room's single greate…

Dahi Murgh (chicken and yogurt curry....and some site updates, too)

Well friends, I continued puttering aroundtinkering withruining refining the blog throughout last week and here's what's new:
the header3 column layout a list of most-viewed posts (right hand side of the page)an Amazon store! Since I'm always referencing my favorite books and equipment on here, this just seemed to make sense.  Yes, I earn a trivial amount if you actually click through and buy, and that's cool and all, but my main goal in creating this was to have a visual catalog to go along with the reviews I do from time to time.  Hubby and I tend to research like crazy before we buy anything big, so at the very least, you can know that anything that made it into the store has made it through that gauntlet and stood the test of time for me.  I will definitely be adding new items and categories in the future, but for now stuff falls into 5 areas: Kitchen & Dining, Biblical Womanhood, Kids & Baby, Christian & Parenting Resources, and Home & Garden.  The …


Good morning, faithful readers!  Egg & Twig has a pretty new look & these pretty peonies are turning their fluffy white faces to the sun in our flower beds today.

My husband and I had a great time at the homeschool convention, and Gregg Harris, Rebecca Keliher, and Tracy Klicka gave us lots to digest.  All our curriculum has been ordered for next year and I think Kindergarten is shaping up to be a lot of fun.  Our current school year is winding down and I'm looking forward to summer break.

I hope to be back soon with a tasty Indian recipe, but this morning I wanted to share a tidbit of writing I did a few months ago, a sort of demi-psalm reflecting on Isaiah 59 and 60, and Psalms 18,19, and 24.


To the brightness
of your rising
come sinners and kings
forsaking the world
for new life within.
Great are your promises!
All your purposes stand!
You uphold the world
with your Almighty hand.
Sovereign and glorious
you save and you hear
iniquity drove far
but your own a…

The Heavens {& Flowers} Declare

I'm going to be attending my first homeschool convention this weekend.  I've been looking forward to it for some time.  Two whole days to be with my husband, hear some wise teaching and encouragement, look through resources, and plan for the future. As a nice bonus, these lovelies are blooming outside my door today.  Can't help but thinking of the Master Artist that made them.  May your weekend be filled with beautiful reminders of God's goodness and glory.

Banana-Berry Cheesecake Bread

Berry season has arrived and we've been loving it. Last week I had a little light bulb moment and did a kitchen experiment. I'm sharing it today because we're friends. I'm calling it Banana-Berry Cheesecake Bread. It's a layer of cheesecake inside a loaf of strawberry-studded banana bread. What could go wrong? Well, you could forget to grease the pan, like I did, causing your beautiful loaves to tear when you flip them out. That would be bad. Grease your pan, and you'll be golden. Golden brown and delicious.

Here we go.

Banana-Berry Cheesecake Bread

1 1/2 c. AP flour1 tsp. baking soda1/2 tsp. salt3/4 c. white sugar2 eggs, beaten3 T. butter, melted3 ripe bananas, mashed1/2 tsp. vanilla1 c. hulled and chopped strawberries

1 pkg. (8 oz.) cream cheese at room temperature1/4 c. sugar1 egg1/2 tsp. vanilla

Grease and flour two loaf pans.   Preheat oven to 350 degrees F.  Whisk together flour, soda, salt, and sugar.  Mix in 2 eggs, 1/2 tsp. vanilla, butter, and ban…