What’s Cookin’ in the Parsonage?

I launched out this weekend and tried cooking my Sunday ribs in the pressure cooker. This piece of equipment is fast becoming my favorite tool!   I added a cup of water after salting the ribs, and in only 30 minutes of simmering, they were tender and ready for the barbecue sauce! 

I cooked them on Saturday, so I popped them in the fridge and then added the barbecue sauce on Sunday after getting home from church.  First, I warmed the ribs in the microwave, then I placed them in a pan, applied the sauce and let  them cook in a 375 degree oven for about 12 minutes.  They were so tender!

My menu:

Barbecued Ribs
Seasoned Rice
Zucchini spears ~ Fresh Green Beans
Applesauce Muffins
Fresh Fruit

I wanted to grill the ribs and this zucchini, but it was too hot to think about asking my hubby to stand out there.  So I opted to cook them both inside.  The zucchini was brushed with a little olive oil, then sprinkled with a garlic, rosemary seasoning and pan seared.  Mmmmm.

To kick the rice up a notch I cooked it this way:


  • 1 garlic clove
  • 1 cups chicken broth
  • 2 tablespoons butter

  • 1/2 teaspoon salt

  • 1 cup Minute rice


Grate a garlic clove. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice;  cover until broth mixture is absorbed and rice is tender.

This makes simple rice really good!!!

Since apples and pork go hand in hand, I served this new recipe for Applesauce Muffins with our dinner of ribs.
Applesauce Muffins

Applesauce Muffins
1/2 cup butter, softened (I used 1/4 C, and they were still very moist!)
1 cup sugar (I used 3/4 C)
1 egg
1 cup unsweetened applesauce
1 1/2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
1/2 tsp salt
1 tsp baking soda
2 cups all-purpose flour
1/2 cup nuts, chopped

Cream the butter and sugar.  Add the egg.  Stir in the applesauce and spices.  Sift together the salt, soda, and flour.  Add to the applesauce mixture and beat well.  Stir in the nuts.  Fill greased muffin tins 2/3 full and bake for 8 to 10 minutes. I used a mini muffin tin and the 8 to 10 minutes was perfect.  If you use a regular sized pan, you’ll probably need to increase the baking time. 
*Baked muffins freeze well.

My Sunday dinner companions:

As my husband was enjoying his ribs, he said, “See?  Good things can come from pressure!”  It’s true, isn’t it?  But not many of us enjoy the process!  Pressure can tender the heart, just like it did my meat.  Whatever stress you’re experiencing today, I trust that it will soon produce the fruit that the Lord has intended for your life.

What was cooking in your kitchen this week?  Or do you have plans to try something new in the near future?

From my parsonage kitchen,

3 thoughts on “What’s Cookin’ in the Parsonage?

  1. I made a Carmelized onion & spinach bread with Parmesan cheese. I took one loaf over to our new neighbors, and one loaf to Sunday School for our class with some g-free banana muffins.


  2. Christina, that bread sounds fantastic! I think the 4 and 5 year old class would really like that! =) (Just kidding!) But it does sound really good!

    Crab cakes, Whitney? Mmmmmm. Sounds like a winner!


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