How Simple Can It Get? Try Some Oven Baked French Toast This Weekend!

 Over winter break I made some oven baked French toast for my grandkids.  Of course, they loved it.  This recipe is super easy, which I needed that morning with two toddlers in the house!  While I was getting other things ready for breakfast, I flipped the French toast a few times, and then let the oven do the work of baking it to perfection. I served it with some homemade applesauce, yogurt, and maple syrup. Yum!

 This recipe comes from my Heritage School Cookbook, full of recipes from the moms of the 5th and 6th graders at the school where I got my first teaching job. It is one of my favorite cookbooks! You can see it in the second picture, totally dog eared and dripped on. You can find a few more from that cookbook in the list below as well as some favorites from family and friends.  Let me know how it goes!

Oven Baked French Toast

1.  Bowl #1:   Whisk together 4 eggs.  Then beat in 1/4 cup of maple syrup (or a blend of agave and maple) and 1/8 tsp. salt.

2.  Bowl #2:  Then whisk 1/4 1/2 cup milk with  1/2 tsp. baking powder.

3.  Combine Bowl 1 & 2:  Beat the milk mixture into the egg mixture. 

4.  Soak bread:  Place 8 slices of bread in the bottom of a 9 x 13 pan and pour egg/milk mixture over the bread. Let soak for 30 minutes, turning frequently.

5.  Bake French toast:  Place bread on a lightly greased baking sheet. Melt 3 T of butter and stir in 1/4 tsp. nutmeg.  Brush over bread.  Bake at 425 for 8 minutes.

 Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)


Waffles, Crepes,  Fritters & Dutch Babies 
Rachel Ray's Pumpkin Spice Waffles Made Gluten Free & Dairy Free   (This is one I adapted from Rachel Ray)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From home ec recipe plus Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (Modified from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family cookbook)

How Do You Read the Book of Proverbs?

      If you could ask God for anything what would it be?  Maybe a new car or a better house? When Solomon was crowned king, God came and asked him that.  And unlike what you’d think, Solomon asked God for wisdom. The book of Proverbs contains some of that wisdom.    

       I learned when I read the Life-Study of Proverbs that Proverbs shows God’s people how to behave and build up a proper character. So when people read all these wise sayings, they can take it in two different ways. If you like rules, you may take it as a code of conduct, or Proverbs can be a book of spiritual nourishment. But as you can see on page 5 of chapter 1, Witness Lee shares what Proverbs is to you will depend on the way you read it:

If we study the Bible by the way of letters, not by the way of the Spirit and of life, we make the Bible, regardless of what part, a book of letters....To Paul the apostle even the Old Testament was like the New Testament, of the Spirit and of life [John 6:63] Too many Christians have made the New Testament proverbs, precepts, exhortations, and instructions of letters. Our life-studies have made all of the Old Testament as the Word of God books of the Spirit and of life. By this we have to realize that what the book of Proverbs would be to us depends upon what kind of persons we are and by what way we take it.  (Lee, Witness. Life-Study of Proverbs. Anaheim: Living Stream Ministry, 1995, Print).

     Throughout the eight chapters of this study, he repeatedly points out that for the word of God to be Spirit and life to us we need to read it prayerfully.  He says that when we do this, each proverb becomes a gem that strengthens our pursuit of Christ for the spiritual building up of His Body. I have noticed that whenever I pray over a verse, it become more personal to me. 

  

Paradise Ahi Tuna Teriyaki Bowls

   The first time I had ahi was in Maui at my in-laws 50th anniversary dinner.  So good.  Now and then I'll buy it and reminisce.  A few weeks ago I bought a package of wild caught ahi already cubed. I've been trying bowls lately.  And so I thought I'd be adventuresome and make an ahi bowl. 

    I have a great recipe in my church cookbook for ahi teriyaki marinade that comes from a Japanese believer and it's amazing! In fact you can see it below in the pan grilled Tuna steak recipe from a Japanese believer.  Then in my Heritage school cookbook is my favorite teriyaki sauce recipe. which I made a few modifications from Veggies Save the Day.  When I took the first bite, it was definitely that flavor explosion I was hoping for!  Needless to say, I savored every  bite! 

A few weeks ago  a friend gave us some wild caught ahi that his neighbor had caught in September. I decided to make ahi bowls again for a lunch with my son's future in-laws.  They were a total hit, of course! 

With all Asian cooking, it's important to chop veggies ahead and get the teriyaki sauce made up before you start the stir-frying!
 
 

.
Ahi Tuna Teriyaki Bowls - for 4

1.  Marinate 10-12 oz. ahi
(1)  Cut 10-12 oz. of  ahi in 1" cubes.
(2)  Put in a marinade made from:   2 T tamari, 2 T rice mirin, 2 T lime/lemon juice, 1 tsp. minced ginger, 1 tsp. brown sugar, 1 clove of minced garlic, and 1/4 tsp. Sriracha.
(3)  Let marinate from 30 minutes to 2 hours.

2.  Prepare vegetables:
(1)  Cut an onion in half and then slice it across the dome.
(2)  Slice 1 large carrot on the diagonal.
(3)  Slice half of a zucchini in half and then again on the diagonal.
(4)  Slice half of  a yellow crook neck squash in half and then on the diagonal.
(5)  Slice 1/2 of a red bell pepper.
(6)  Add 1 cup of pineapple chunks

3.  Prepare teriyaki sauce:  In a small bowl combine 1/2 cup tamari, 2 T rice vinegar (My Heritage book had 1/4 cup) , 1/4+ cup sugar (Heritage had 2 T sugar), 1 T minced ginger (Heritage had 1 tsp ,  1/2 of a clove of minced garlic, and 1 tsp. of tapioca starch. 

4.  Stir-fry ahi and vegetables:
(1)  Put 2 T of oil into a wok or stainless skillet and warm up; stir-fry ahi until done, just a few minutes.  Remove and put in a covered bowl.
(2)  Wipe pan and add 2 more T of oil and add onions and carrot.  Stir-fry for 2 minutes. 
(3)  Then add the bell pepper and squash and stir-fry for 1 minute.
(4)  Add 1/4 cup of water and cover for 2 minutes.
(5)  Add back the ahi and stir  the teriyaki sauce and add to the pan and let cook for 1-2 minutes until the sauce thickens.

5.  Serve over rice.

List of Other Fish Recipes on this Blog:

 

American Favorites:
Our Best Gluten Free Recipes for Grilling Salmon  - (Family & church cookbook recipes)

Crispy Gluten Free Oven Fried Fish Sticks   (From the box of Albers Cornmeal)
Marilyn's Alaskan King Crab Legs  (My mother-in-law) 

Pasta Dishes with Fish:
Whidbey Island Crab & Noodle Bake  - From my mother-in-law's beach friend
Gluten Free Comfort Food - Downright Delicious Tuna Noodle Casserole - (my Heritage School Cookbook)
Easy To Make Gluten Free Shrimp Linguine - (From my Syre School Cookbook)
Fantastic Gluten Free Salmon Fettucine - (A modification of a few Internet recipes)

Chowders & Soups:
Almost Like Ivar's Clam Chowder - (From my Heritage School Cookbook)
 Northwest Salmon Chowder  - (From my Heritage School Cookbook)
A Vietnamese Cooking Lesson - Lien's Vietnamese Sweet & Sour Soup with Salmon - (An aunt of one of our  international students)

Salads:
Jackson Square Fish Salad - (From my Syre School Cookbook)
A Northwest Salad Favorite - Cobb Salad with Blackened Salmon & Shrimp - (my own take)

Asian:
Salmon & Vegetable Curry    (Modified from Internet search)
Make Your Own Sushi!    (A Korean church friend taught me how to make this)Tasty Gluten Free Sweet & Sour Fish   (From my Heritage School Cookbook)

Pan Grilled Teriyaki Tuna Steaks  (From my Come & Dine Cookbook)