August 02, 2010

New site where my recipes live!

I've launched a new look, providing more help for those who are overcoming a difficult past at the new and improved I'd love your feedback!

So stop on by. Leave a comment. Linger. Read the archives. Share your own thin places story, a time when God came near, here.

For all you writers out there: Find out how you can write a powerful nonfiction or fiction book proposal here.

Find a listing of all my speaking topics, including new ones about healing from the past, here.

Like photos and photography? Here's a recent listing of my photos.

Don't know what to fix for dinner? All my recipes from A Daily Recipe are on this site. Click on Recipes on the upper part of the site to see over 90 recipes.

And if you'd like to read even more about writing, publishing, and the writing world, click the Writing link on the top of the site.

With joy,
Mary DeMuth
founder of A Daily Recipe

May 03, 2010

Migrate over to Relevant Blog, if you'd like

I won't stop writing down recipes for folks. It's part of my DNA. So if you'd like an occasional recipe, hop on over to Relevant Blog

May 01, 2010

The End of the Feast

Dear, amazing Daily Recipe Readers,

Alas, as I am prone to do, I jumped headlong into something before I thought through my commitments. I love to cook. I love to share food around our table every night. I love to help others cook amazing food. And someday, by God's grace, I'll write that cookbook I've dreamed of writing. All in good time.

But right now, I'm too consumed by my other responsibilities to keep this blog current. I do hope you've enjoyed the four months of recipes we've shared here, and I am sorry I can't keep up the pace. Thank you for entrusting me with your meals!

I'm discontinuing this blog today. A huge thanks to all the Friend Friday folks, to Jane Jarrell and Tim Wade who contributed to this blog. Thanks to George and Ashley Weis at who designed and implemented this blog. They did an amazing job!

And thanks to my family who tastes all my concoctions and experiments. You all bless me every night we share a table.


April 30, 2010

April 30: Piroshki's

2 cups flour
1 tsp. salt
2/3 cup shortening
7-9 Tablespoons very cold water

Combine flour, salt and shortening with pastry blender until crumbly. Add water 1 Tbs. at a time until dough is moistened and pliable. Form into a ball and let rest.

1 onion finely diced
1 Tbs. olive oil
3 cloves garlic
2 cups shredded cabbage
2 cups ground pork or beef
1 large cooked and peeled potato, diced
1/4 sour cream
1 Tbs. dill
1 tsp paprika

Saute onion, garlic, and meat until meat is thoroughly cooked, about ten minutes. Stir in cabbage and cook until wilted, ten minutes. Remove from heat and stir in remaining ingredients. To assemble, divide dough into 12 parts. Roll each portion into a six inch circle. Put 1/4 - 1/2 cup filling into center. Pull dough over and seal with fork tines. Pierce with 3 vent holes and brush with and egg yoke. Bake at 375 for 25-30 minutes until golden brown. Makes 12.

Conversation starter: What is your most frustrating habit you'd like to break?

April 29, 2010

April 29: Hearty Farmer's Omelet

3 large potatoes, cut into 1/2 inch cubes
1/4 cup chopped green onion
2 Tbs. butter
1/2 tsp. Cavendar's Greek seasoning (Or use your favorite seasoning salt to taste.)
5 eggs, scrambled
salt and pepper to taste
1/2 cup shredded cheddar cheese
1/2 cup cubed ham or Canadian bacon
1 Tbs. parsley
1 tsp. basil
1 cup shredded provolone or mozzarella cheese

Place cubed potatoes in microwave-proof bowl and add 1/2 cup water. Cover with saran wrap and microwave on high for 3-5 minutes until potato cubes are tender. Drain excess water. Melt butter in large heavy (and ovenproof) skillet and add green onions. Cook on medium high heat and stir until cooked through, about three minutes. Add potatoes and Cavendar's seasoning and brown them, ten minutes. Place potatoes in bowl and cover with foil to keep warm.

Combine eggs, salt and pepper, cheese, ham, parsley and basil. Pour into potato skillet. Cook omelet style, occasionally poking holes in it, so the top part becomes solid. Spread potato mixture over the top and then sprinkle with provolone or mozzarella cheese. Place whole pan under the broiler until cheese melts and becomes brown. Serve in pie wedges. Serves 4 hungry breakfast eaters.

Conversation starter: What argument with a friend do you most remember? What happened?