Orange Infused French Toast

I'm huge on healthy eating and usually don't touch bread that is not whole grain, but french toast is the one exception and as my mom puts it, "you must use white trash bread" and for those of you who don't know , white trash bread is basically the cheapest, whitest french bread you can find. We don't have it often for Sunday breakfast but since we are having it tomorrow, I thought I should share.

Orange Infused French Toast

1 loaf white trash bread thickly sliced
1 organic orange - grated rind, juice & pulp
4-6 eggs
1 - 2 C whole milk
1 T vanilla extract
Butter for skillet

Heat large skillet on low-med, whisk orange juice, pulp, rind, eggs, milk and vanilla generously , soak as many pieces of bread that will fit in your skillet until bread almost falls apart, butter pan and cook on low-med for 5 minutes on each side or until slightly browned. Repeat as necessary.

Serve with real maple syrup & butter or for special occasions, whip cream and fresh berries.

* non-organic oranges have and extremely high concentration of pesticides in the rind

Kahlua Pork (Rice Family Recipe)

I was given this amazing & simple recipe by my friend Mary Pat and can't wait to try it! She says it freezes well, feeds a small army & leftovers make a great cabbage soup base, just add more veggies, water and a few bullion cubes to taste. What more could you want?

Kahlua Pork

6 lb or larger pork butt or shoulder roast
1/4 c Hawaiian rock salt, kosher salt, or rock sea salt
2 t liquid smoke
2 T Worcestershire sauce
a few cloves crushed garlic
1-2 t ground ginger
1 c water
1 large cabbage

Place above ingredients in crock pot on low 8-10 hours on low or overnight, meat will fall apart, shred with fork. Add 1 large cabbage; shredded and cook until tender.

Serve with rice or by itself.

Let the indoctrination begin!

Making her first batch of cookies with mama! Oh joy!

Quote of the day

A good cook is like a sorceress who dispenses happiness.

- Elsa Schiaparelli

Beef & Onion Skewers

Changed slightly & adopted from another favorite Sierra Leonean recipe, these yummy quick and easy skewers can me made up to two days in advance or marinated for as little as two hours before broiling or grilling. I promise these will be a hit even with the kids!

Beef & Onion Skewers

2 lbs beef cut into skewering size pieces
4 T natural creamy peanut butter
2 limes Juice & pulp
1 T salt
1 t garlic powder
2 large onions chopped for skewering
2 T tomato paste
1 t black pepper
1-3 t Cayenne pepper depending on your spice desires
1 T powdered thyme
1 t ginger powder
2 T oil

Set chopped onions aside. Pour lime juice/pulp and add all other ingredients except oil over beef, mix thoroughly with your hands and allow to marinate for at least 2 hours. Pour oil over beef right before cooking and distribute evenly. Stagger beef and onion on skewers and broil or BBQ for a few minutes on each side, remove from heat, cover and allow to steam in juices for 10-15 minutes before serving.

On those busy nights, serve with plain rice & vegis or for special occasions serve alongside jollof rice & stew or of course, whatever pleases you!