Wednesday, April 20, 2011

RITUALS OF EASTER - Part One

The last few days I have been daydreaming and planning special Easter rituals and activities for the family.  We headed into the city this morning to pick up some special supplies for our Easter crafting and baking.  Faegan had fun spotting the Easter Bunny all along our journey, even in some unexpected places. The poor stuffed bunny we saw propped up at the end of someone's driveway is probably soaked by now from all the rain!  It is so special to slow down for awhile and spend time in the kitchen with a child, baking.  He loved dumping the cupfuls of flour into the bowl, measuring out the teaspoons of soda and salt, and then stirring it all together.  The best part, of course, was using the fancy Easter shaped cookie cutters to make the biscuits.  We chose an oatcake recipe to use for these treats, because they do require cookie cutters, but also because they are healthier than anything else.  (Plus I really like them!)
OATCAKES

1 cup organic whole wheat flour
1 cup organic all purpose flour
1/3 cup organic coconut sugar
1 tsp sea salt
1/2 tsp baking soda
3/4 cup organic butter
1/2 cup organic whole milk

Method:  Preheat oven to 375*.  Mix together the dry ingredients.  With a pastry blender, cut in the butter.  With a fork, stir in the milk.  Dough should just cling together.  Divide the dough into 3 parts and roll out on a lightly floured board.  Cut with cookie cutters and bake on an ungreased sheet for 10-12 minutes.
We have also been eating a little simpler around here while we do a fast for the last week before Easter. This is a tradition my family used to do when I was growing up, and it brings back fond memories for me.  So no meat, dairy or eggs for me until Sunday.  This means lots of beans at meals, including this traditional Greek black eyed pea soup.  
BLACK EYED PEA SOUP 

1/2 pound organic black eyed peas, soaked overnight
8 cups water
1/2 cup organic celery, chopped
2 cloves organic garlic, sliced
2 cups organic onion, diced
1 can pureed organic tomatoes
1/4 cup e.v olive oil
3 Tbsp organic parsley, minced (optional)
1 tsp sea salt
1/2 tsp organic pepper

Method:  Place the beans in a large soup pot and cover with the water.  Bring to a boil, then reduce to simmer and cook for about one hour, or until they are tender.  Then, add the remaining ingredients and cook, covered for 1 1/2 hours.  Season to taste.

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