Marine Corps Nomads

MyFreeCopyright.com Registered & Protected

Looking Back

Categories

Follow Us

Enter your email address:

Delivered by FeedBurner

Subscribe to Marine Corps Nomads RSS Feed Follow Marine Corps Nomads on Facebook Follow Marine Corps Nomads on Twitter Follow Marine Corps Nomads on Google+ Follow Marine Corps Nomads on Pinterest

Gluten Free Peach Crisp

Gluten Free Peach Crisp

Yes, we have lots of peaches and other stone fruit right now here in CA. We’ve been enjoying delicious peaches from both our local co-op and our CSA. I love that they are a naturally sweet, refreshing treat. Daddy really likes crisps/cobblers, so I thought it would be nice to make him a twist on a traditional peach crisp.

As usual, I sort of winged it when it came to ingredients, so the measurements listed below are approximate. I like my peaches a little firm, so I don’t cook my crisp as long. If the topping doesn’t crisp up quite as much as I would like, I just increase the temperature to 400 degrees for a few minute at the end of the baking time.

If your peaches aren’t sweet, you may want to add some sweetener to the peaches themselves. Personally, I don’t mind if the peaches aren’t super sweet as it balances out the sweetness in the crisp. If you don’t want to use honey, you could use another sweetener. You’ll need to add a little more liquid if you use a dry sweetener.

 

Gluten Free Peach Crisp

Gluten Free Peach Crisp Recipe

Ingredients:

  • 6 large peaches, sliced or in bite-sized chunks
  • 1 teaspoon vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup gluten free oats
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter or coconut oil
  • 1 teaspoon cinnamon
  • 1/4 cup honey
  • 1/4 cup milk (coconut or almond milk work for a dairy-free version)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place peach slices or bite-sized chunks in a baking dish.
  3. In a smaller bowl, combine almond flour, vanilla extract, gluten free oats, salt, baking soda, butter/coconut oil, cinnamon, honey, and milk for topping.
  4. Crumble topping over peaches
  5. Bake for 30 to 45 minutes depending on desired softness of peaches. If topping is not golden brown and you’ve reached your desired softness for peaches, increase oven temperature to 400 degrees and bake for a few more minutes until topping is golden brown
  6. Serve by itself, with a scoop of vanilla ice cream, or with some whipped cream.
Print Friendly
Share

Peach Fruit Leather

Peach Fruit Leather

We had several pounds of local peaches on hand, and they were starting to get a little too ripe for most purposes. Of course, this makes them perfect for making peach fruit leather.

I cleaned them up, cut them up, and placed them in the blender to create peach puree. Because these peaches were deliciously sweet, I didn’t add any sweetener.

While I need to get a little more consistent with the thickness of the puree on the drying sheets, they turned out well. Even the ones that were a little too crisp made yummy fruit leather sheets. (They wouldn’t roll.)

I rolled them up and placed them in ziploc baggies for storage. It’s nice knowing that these fruit leathers are made from organic, local peaches without any additives. Yum!

Peach Fruit Leather

Process:

  1. Clean the peaches and remove any spoiled parts. Cut the peach in halves or quarters and remove the pit. I left the skin on, but you could remove the skin if desired.
  2. Place the slices of peach in a high powered blender (I use a Blendtec.) or food processor. Add just enough water (if needed) to allow the blender to process the peaches. Blend until smooth.
  3. If your peaches are not sweet, you can add some honey at this point. Keep in mind that the fruit leather will be sweeter than the puree, so don’t over sweeten.
  4. Spread the puree 1/8-inch to 1/4-inch think on a lined dehydrator tray sheet. Make edges a little thicker than the middle as they will dry faster.
  5. Continue this process until you have used up all of your fruit or your dehydrator is full.
  6. Dry at 145 degrees F for 2 hours.
  7. Decrease heat to 115 degrees F for 6 to 12 hours until center is no longer wet and edges peal up easily.
  8. Tear/cut into sheets or strips to create rolls.
  9. Store in an airtight container.
Print Friendly
Share

Book Review: The Case for Christ Student Edition by Lee Strobel

The Case for Christ Student Edition by Lee StrobelSpecial thanks to Zondervan for sending a review copy of this book.

The Case for Christ Student Edition Book Description:

Based on his award-winning bestseller The Case for Christ, journalist Lee Strobel, along with Jane Vogel, presents his journey from skepticism to faith, written for students.

There’s historical proof Jesus walked this earth, but was he really who he claimed to be? Or are all the stories in the Bible just that-stories? In The Case for Christ Student Edition, teens will join former investigative journalist Lee Stobel as he searches for objective answers, including those that brought him from skepticism to faith.

Lee StrobelAbout the Author:

Lee Strobel (www.LeeStrobel.com), with a journalism degree from the University of Missouri and a Master of Studies in Law degree from Yale Law School, was the award-winning legal editor of the Chicago Tribune and a spiritual skeptic until 1981. His books include four Gold Medallion winners and the 2005 Christian Book of the Year (coauthored with Garry Poole). He and his wife live in Colorado.

Book Details:

Series: Case for … Series for Students
Paperback: 128 pages
Publisher: Zondervan; Student edition (June 24, 2014)
Language: English
ISBN-10: 0310745640
ISBN-13: 978-0310745648
Retail Price: $9.99
Electronic version also available

My Thoughts:

Lee Strobel left the faith during his teen years. Between his boredom at church and his newly found belief in evolution thanks to his school teacher, he didn’t really see a need for God. Later in life, a challenge from a friend started his search for evidence for Jesus. He decided to keep an open mind as he looked at the evidence and then make up his mind. This book follows him along on his journey. While his journey wasn’t as need and orderly as this book, it does give a glimpse into his thought process and the evidence he studied.

The evidence is presented – both for and against Christ – so you, the reader, can make up your own mind. Yes, he gives his opinion based upon what he found. As a journalist (at the time of writing), he had a skeptical outlook and needed the evidence to either prove or disprove Jesus. Was Jesus really God? Did He really die on the cross? Did He really rise again? These are some of the questions that are presented during Lee’s journey.

The Case for Christ Student Edition is a basic look into the deity of Christ, His life, His death, and His resurrection. It’s presented from a skeptic’s viewpoint. It encourages the reader to make the final decision for themselves. It’s not a real in-depth look at the evidence, but it isn’t dumbed down either. The charts create an easy-to-read side-by-side comparison of both sides of the evidence. The only thing missing is a list of resources for more in-depth study for the student.

BookSneeze Disclosure Statement

Print Friendly
Share

Review: It’s Not Greek to Me with Todd Friel

It's Not Greek to Me DVD with Todd FrielSpecial thanks to New Leaf Publishing Group for providing a review copy.

About It’s Not Greek to Me DVD Curriculum:

A basic Greek primer to help you study your Bible more deeply and know God better in the process!

God chose the perfect time to fulfill His promise of the coming Messiah. This was a time when the Greek language was thriving, and it became the perfect vehicle to spread the gospel. Now you can explore the Biblical text in Koine Greek (or the common Greek of Jesus’ time) with this easy and fun-to-do, 10-lesson study!

Todd FrielAbout Todd Friel:

Todd Friel is a fun and engaging speaker with knack for making things like Greek and hermeneutics easy to understand. His presentations are filled with a mix of humor and a strong Biblical foundation. Todd is currently host of “Wretched Radio,” a daily syndicated talk radio program, as well as host of “Wretched TV.”

DVD Details:

  • Imprint: Master Books
  • Title: It’s Not Greek to Me
  • Subtitle: 10 Lessons in Greek
  • UPC Code: 713438102283
  • Author: Todd Friel
  • Binding: DVD Video
  • Duration (in Minutes): 150
  • Publisher: New Leaf Publishing Group, Inc.
  • Manufacturer’s Suggested Retail Price: $19.99

Introduction to Biblical GreekOur Thoughts:

I had not planned on adding Greek to our studies, but I quickly changed my mind once we started watching It’s Not Greek to Me with Todd Friel. Todd’s zany personality paired with his fun teaching style leads to an entertaining way to start to learn the basics of Greek.

Todd immediately grabbed our attention and kept us laughing with his quirky sense of humor. He certainly is not your normal, dry Greek professor. His rendition of the ABC song featuring the Greek alphabet was quite amusing. While you won’t be getting into the nitty gritty of Greek, you will be able to read the Greek New Testament once you are done with the course.

I highly recommend adding in the Intro to Biblical Greek PLP (Parent Lesson Plan) from New Leaf Publishing to get the most from the dvd. The lessons, quizzes, and tests allow you to dig deeper into the information presented on the dvd. In other words, you’ll be practicing what is being taught on the dvd. We found that this was a necessary part to really understanding and digesting what was being taught by Todd.

If you’re looking for a fun way to start learning Greek, I recommend trying out It’s Not Greek to Me with Todd Friel. Want to hear what others thought of the program? Head over to read the other Moms of Master Books reviews.

Moms of Master Books Disclosure Statement

Print Friendly
Share

Summer Squash Bake

Summer Squash Bake

Around here, the summer squash are in season, so they can be found everywhere – including our garden. Our CSA boxes have also been filled with loads of yummy squash goodness along with other delicious veggie and fruit delights. Our fridge was quickly filling up with summer squash, and I didn’t want any of it to go to waster. It was time to come up with a way to use a lot of it at once. While I have used the squash in pasta dishes in the past, I knew I wanted something different this time.

A few days earlier, I had made up a nice batch of fresh salsa using the tomatoes, onions, garlic, peppers, and herbs from one of our CSA boxes, so my mind starting thinking of ideas to incorporate the salsa and squash into a tasty meal for my family.

Summer Squash Bake

I sliced up several different varieties of summer squash and started layering them in a dish. A layer of squash seasoned with pepper topped with a layer of fresh spinach topped with some fresh salsa and then sprinkled with raw cheddar cheese. I kept this up until I had filled the baking dish. The final layer of cheese was generous as I love that bubbly, slightly brown cheese top on a baked dish. Mmmm….

Into the oven it went to bake at 350 degrees for about 30 minutes – until the cheese was gooey and slightly brown. The result? A very empty baking dish after the meal was over. Everyone had more than one helping that night, and I’ve already made it again. I like that it allows me to use what I squash I have on hand with nothing going to waste.

Summer Squash Bake

Summer Squash Bake Recipe

Ingredients:

  • 6-8 Summer Squash (this will vary depending on squash size and baking dish size), sliced thin
  • 2 cups shredded raw cheddar cheese (more or less depending on cheese preference)
  • 2 cups fresh salsa
  • 1 cup washed and dried spinach
  • Fresh cracked pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place a single layer of squash in your baking dish. (If using more than one type of squash, alternate layers.)
  3. Season with pepper.
  4. Top with a layer of spinach.
  5. Cover with a light layer of salsa.
  6. Sprinkle with cheese.
  7. Repeat process until you reach the top of your baking dish and cover with a generous layer of cheese.
  8. Bake for approximately 30 minutes until the cheese is bubbly and slightly browned.
  9. Allow to rest for 5 minutes and serve.
Print Friendly
Share