Ampie's Kitchen

Never gets old - I love making challah bread! But, I love eating it even more!!

Homemade sourdough bread with garlic olive oil dip!

Thanks to my sister-in-law and the best nutritionist(Joanna Amstelveen), I have inherited a sourdough starter! Can't wait to make sourdough bread in its many variations in the months to come. I named our starter, "Rudy" (my dad's nickname).

It’s that time of year again where I get to harvest our rhubarb! Going to experiment today and make a rhubarb dessert using some of my challah bread dough. Will let you know how it turns out!

Freshly baked apple muffins!

Another original Yvette’s Challah Bread! This one is topped with sesame seeds! I’ve been enjoying adding some whole wheat flour to my traditional challah. Happy Sabbath!

Friday tradition: homemade pizza! One down two to go. This one is a cheese-stuffed crust pizza.

Meal planning is coming along nicely! Made an African peanut stew, broccoli and cheddar frittata, and a black bean/chick pea salad! If you’re interested in any ingredients mention in the comments!

Almost every week for the past 18+ years, I’ve been making challah bread as a way to celebrate Sabbath. Today, I decided to give my usual challah braid, a “twist”!

Day 1 of Meal Planning went well! Made three meals for our family. What a privilege. I don’t take these provisions for granted. Here’s a pic of lunch (veggie roasted black bean quesadillas with tomato avocado salsa) and dinner (lightly lemon-creamed pasta with garlic roasted veggies).

There’s a revolution in my kitchen. I’m starting to meal plan. I’ve mostly been known as the “spontaneous who knows what I’m cooking tonight and what ingredients I have in the fridge” kinda cook. The idea of meal planning was shared with me before and it was again recently as my husband and I started approaching our finances via the “envelope method”. So, now when I grocery shop I have a concise list of what I need for the specific meals I’m making that week and not spending more than I need to. Don’t get me wrong - I’m still me and leaving room for some improvisation!! But overall, I love it. Here’s a first pic of the first meal - oatmeal. Yup - sweet and simple.

Shout out to my sister-in-law Joanna Amstelveen for also inspiring me!

Kids took over Ampie’s Kitchen tonight making homemade churros!! Arise was the instigator!

Happy Mother’s Day!! Today, I said I wouldn’t cook. I’d take the day off. But alas - I couldn’t. The rhubarb growing in the garden was calling my name. Had to make a rhubarb lemon Bundt cake. Requires patience, but worth it! About to have it with a cup of decaf coffee on this beautiful Sunday afternoon. Amazing to go from garden to bowls to stove to plate!

It’s now complete with a dusting of organic powdered sugar!

The Lemon Rhubarb Bundt cake is done!

Our rhubarb is growing immensely! So, what better time than to experiment with making a rhubarb cake. I made this last year as well but with a recipe I found on Martha Stewart. This time I’m combining parts of that recipe (mainly incorporating the rhubarb in the cake rather than as a topping) with another one I found on Taste of Home. I also made it dairy free for the extra challenge. I’ll post a pic of completed dessert! Here’s a sneak peak of the process. Check out the huge rhubarb leaf!!

My daughter Arise went on Ampie’s Kitchen YouTube channel to make lasagna! Way to go!

Spring is in the air and our asparagus are coming up ready to be lightly sautéed with olive oil, fresh garlic, salt and pepper!

Today’s lunch special: black bean burger. Made with black bean burger, avocado, sharp white cheddar cheese, topped with ketchup and mustard on a multi-grain toasted bread. Avocado is on bottom layer and I splashed some apple cider vinegar, salt and black pepper.

My latest obsession is dehydrating fruits and vegetables (thank you Joy-Bobby Orf!) I love that I can use items that have been hanging out in the fridge too long and using the rest of my garden produce before it all goes bad!! Pictured here are apples I place in a dish of lemon juice and sprinkled with cinnamon. They came out like crispy apple chips!

Thank you to Colin Darke for his generosity in supporting Live Coal! If you purchase his recently illustrated book, part of the sale will benefit LCG!

Think Before You Leap — Timely Advice From Aesop We are creatures of our own minds. Because of that fact, our minds are particularly dangerous: we are wired to believe our own lies. So it…

It’s been a good season! Had my kids harvest today before we winterize most of the garden.

Silas, my young neighborhood chef, watching my YouTube video of how to make Challah Bread! So proud!

Simple snack or lunch: spread pesto on bread of choice (I used Avalon International Breads-the fennel seed on top kind! Then I sliced one of my garden tomatoes and placed on top of pesto. Add grated Parmesan cheese on top and place in toaster oven for approximately 10 minutes at 375 degrees.

Homemade cinnamon roles!

Snack idea: what unsweetened coconut yogurt, raisins, pumpkin seeds, vegan chocolate chips, shredded coconut, and h**p seeds.

Newest recipe: Lasagna!

Lasagna I recently started making lasagnas! Though it tends to be a lengthy process and a bit on the higher priced recipes to make, I highly recommend trying it out....